Category Archives: Cooking

Weeds in the Garden

“What is a weed? A plant whose virtues have never been discovered.”

~Ralph Waldo Emerson

Or, even better yet… EAT THEM!

That’s right, I said it.


If you can’t beat ’em, EAT ’em.

Most weeds are edible at some point in their growth. Even tumbleweeds here in the Southwest!


U.S. Farm Subsidies

NWRT Photo Recap… UT hightlights.

And last but certainly not least from the summer 2011 Northwest Road Tour…

Blog Action Day: Food–Guess What? There’s Enough

Blog Action Day: Food–Guess What? There’s Enough.

NWRT Photo Recap… Central OR hightlights.

NWRT Photo Recap… CA hightlights.


Loaded Baked Potato Pizza Experiment

Love pizza? Love loaded baked potatoes? Why not have it both ways, I thought!!

And so I made some fresh pizza dough and mushroom gravy and layered on ingredients that would make a baked potato delish, combing two cheeses for their flavor and texture combination. One being smoked gouda for that added extra “bacon” bit flavor it would give and the other being ricotta for the sour cream like topping. AND of course a few fresh things from the garden. Recipe below…

First prepare fresh pizza dough from your favorite recipe. I prefer mine rolled out extra thin and that seemed to work really well with this version. It is easiest to roll out the dough and set it aside on your pan in the fridge while prepping the rest. Optional though, you could just set the dough in the fridge as a ball still while prepping.

Pizza toppings:

  • Mushroom gravy
  • Fingerling potatoes, purple potatoes, red potatoes…one or two of each variety
  • One small onion of your favorite variety
  • Green onion and/or chives
  • Smoked gouda or smoked mozzarella cheese
  • Ricotta cheese
  • Minced Garlic
  • Fresh cracked pepper

The amount of each ingredient will vary according to what size pizza you are making and your preferences. Preheat your oven to somewhere between 350 and 450 degrees. I like to make thin dough and cook for less time so I heat mine to 450. I also cheated with the gravy and just got a vegetarian mushroom gravy packet mix. While your gravy is simmering, slice the potatoes (thinly) and the onion. Set aside the green onion and chives. In a pan with a little bit of olive oil saute the garlic, add the onion next, and finally the potato slices. After a minute or two of sauteing, add a tiny bit of water to the pan to steam the potatoes and cook it back off completely. Saute further until the onion is translucent and some of the potatoes are beginning to brown a little.

Next, grate the smoked cheese and roll out the dough if you haven’t already. Put the rolled out pizza dough in the oven for a few minutes. Make sure the gravy has simmered long enough to be as thick as possible. Take the pizza dough back out and spread the gravy on for sauce. Next, layer on the garlic, onion and potato slices. Top with smoked cheese, then chives and green onion. Follow with little drops of ricotta and fresh cracked pepper. Bake 10 to 20 minutes according to pizza crust preferences.