ARF/5-A-Day #105

Today was a day. Running from one thing to another, I feel like I barely took a breath all day. I’ve had a bad cold and sore throat since Thursday, so I dragged myself to the doctor this afternoon just to rule out strep (luckily, negative), but Nicholas and I got home at about 5:30 and he had to be back at school by 7, so figuring out what to make for dinner with stuff I had on hand was my first task when I walked in the door.

After rummaging around in the fridge, I came up with a Tomato, Sausage and Ham Pizza, with a little bit of a twist thrown in for good measure. After I cooked the sausage, I add a little bit of an egg and cream mixture to give the pizza a slightly different consistency. It certainly still looks like pizza, so Nicholas had no complaints, and after he picked out all the onions, he was pretty satisfied with it. Hey, it saved me a trip to the grocery store, used up a few things in the kitchen, and now I have lunch for tomorrow. Sounds like a win-win all around, and with the tomatoes, it (phew!) counts for tonight’s roundup. Onto what everyone else served up — the roundups are getting bigger week by week … must be all those New Years’ resolutions!

The Chocolate Lady is back this week, and only stumped me on one of her two contributions. Kaffir limes I’ve heard of, limequats, however, is another story. Go on and check out her site to see what she did with them.

The doc is in, and this time with one of my favorite vegetables. Serving up a delicious recipe of Chicken and Asparagus with Melted Gruyere, getting inspiration from her Adopt-A-Blogger, it looks simply divine.

Sarah’s Cucina Bella goes pesto with a twist. This sun-dried tomato version sounds perfect for a tasty sandwich:

More Bread and Cheese, Please goes Moroccan with her simple carrot salad:

Aprovechar is back this week with her Soy-Free & Gluten-Free Sorta Thai Pineapple, Cashew, & Veggie Fried Rice. Taking cues from the importance of mise en place, it looks like she came up with a winner:

Veggie Love takes a walk on the sweet side with her Orange Pound Cake. Hey, with oranges included, and particularly the marionberry preserves, it’s got to be healthy, right?

Table for Two is back this week with her very hearty version of Ribollita, perfect for this still-chilly weather we’re all having.

Sarah from What Smells So Good bakes up the very unusual Rainbow Maple-Ginger Mini Loaf:

Diet, Dessert and Dogs goes with the very unique combination of turnips and pears for her soup this week. I wouldn’t have thought to put those two ingredients together, but it looks like she came up with a winner:

I’ve never made risotto, but definitely love the stuff, so one of these days… Patsy’s Pancetta and Spinach Risotto looks like a great place to start:

Up a Creek Without a PatL returns to a bit of food blogging this week with her Roasted Garbanzos with Garlic and Chard:

Newcomer Green Gourmet Giraffe goes the juice route for her first contribution with her Deep Purple Juice, and it couldn’t be more ARF/5-A-Day-friendly if it tried:

I honestly don’t think it could get fresher than this Gravlax recipe from Laurie at Mediterranean Cooking in Alaska:

Tomato Sausage and Ham Pizza
Recipe courtesy of Cate

1 (9 inch) refrigerated pizza crust
1/2 pound bulk Italian sausage
1/4-1/2 pound sliced ham
1 medium onion, chopped
1 clove garlic, minced
1 egg
1/2 cup light cream
salt and pepper to taste
2 cups shredded mozzarella cheese, divided
1 small package grape/cherry tomatoes, sliced
1 teaspoon dried oregano, or to taste
1 teaspoon dried basil, or to taste

Preheat the oven to 375F. Press the pizza crust into the bottom and up the sides of a small pan. Sprinkle with salt and pepper. Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook, stirring occasionally until sausage is browned, and onions are translucent. Add ham and cook 2-3 minutes until warmed through. Drain and set aside. In a small bowl, mix together the egg and cream until blended. Stir into the sausage mixture. Sprinkle 1 cup of the mozzarella cheese over the bottom of the crust. Place the sausage mixture over the cheese. Arrange tomatoes over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese. Bake for 30 minutes until heated through and bubbly. Let stand for 10 minutes before slicing.