MJ's Moderation

Tuna Salad Pizza

Rustic and easy to make, if not a little time-consuming, because of all the chopping involved. Convenient because you can use whatever veggies you have on-hand in the kitchen & you probably have a box of Bisquick knocking around your pantry, too. You can even make this the evening before and store covered in the fridge. 

INGREDIENTS:
1-1/2 cups Bisquick mix
1/3 cup boiling water
1 bunch (approx 5) thinly sliced green onions, stems removed
1 8 oz. package lite softened cream cheese
1/2 cup lite sour cream
1 Tbsp. fresh dill, chopped (or 1 tsp. dried dillweed)
1/8 tsp. garlic powder
1/2 tsp. salt
ground black pepper to taste.
1 can (6 oz.) water-packed white albacore tuna, drained
3 cups (approx.) fresh vegetables such as chopped celery, carrot shreds, sliced radishes, broccoli florets, red &/or green pepper strips, thinly sliced red onion, tomato bits, mushrooms, black olives, etc.
1 cup shredded sharp cheddar cheese.

Heat oven to 450 degrees. Combine Bisquick, boiling water, and sliced green onions in a small bowl until combined into a soft dough.

Pat dough on a flour covered board until flattened, flipping several times to stretch into a large circle.  Transfer to an ungreased 12 or 14 inch pizza pan & finish rolling dough with hands to a large, thin round (small lumps and uneven edges are ok.)

Bake about 10 minutes, or until light brown. Cool at least 10 to 15 minutes before topping. Remove from pan to a large serving platter.

Mix together cream cheese, sour cream, dillweed, garlic powder, salt & pepper until smooth.  Stir in tuna pieces until well combined.  Spread evenly over cooled crust.  Top with chopped/sliced vegetables & then with shredded cheese.  Cover and refrigerate until ready to serve.  Garnish with fresh dill if available.

Cut into mini-squares for appetizers, or serve wedges for a healthy lunch or dinner. Biff calls this one "Catfood Surprise."  The surprise?  All the veggies. :-)

Disturbing Yet Hypnotic

Sort of Tim Burton goes for Baroque: Animusic. (QuickTime)

Or - visit this link and scroll to #3 (Resonant Chamber).

I just saw this on our Public TV station (Ch. 36 WMVT) as a time filler between shows. Fascinating. So that's where our donation dollars go.

Tortellini Carbonara

This is the 2nd installment of my pasta phase. 

INGREDIENTS:
6 strips bacon - cooked, drained & crumbled
1 T. olive oil
1 T. minced fresh italian parsley
1 tsp. chopped garlic
1 T. balsamic vinegar
3/4 cup whipping cream or half-n-half
1/2 cup grated (not shredded) Parmesan cheese
1/2 cup julienned red pepper or chopped roma tomato for color.
1 (9 ox.) package refrigerated cheese tortellini - or equal amount of prepared dried tortellini
Fresh cracked black pepper to taste

In a large saucepan, fry the bacon until crisp.  Drain fat. Add olive oil to the pan and saute the garlic lightly - and add the red pepper and saute until tender.  Next add the crumbled bacon, cream, balsamic vinegar, grated cheese and and parsley.  Stir until sauce is hot and thickened.  Pour over pasta and toss to coat well. 

Garnish with fresh cracked black pepper,parmesan cheese, and parsley sprig.
Serves 3 to 4 people.

* I prefer to use the grated Parmesan cheese for the sauce because the shredded style tends to clump together. For the garnish, I prefer to use the shredded, but you can use whatever you have on hand. I've also made this using half-n-half instead of cream and I think it turns out better, not to mention fewer calories.