So, now that I am posting…and eating again, I figured I would do a real update about how we are doing, as well as another recipe.
Monkeybear is growing like a weed (33 ½ inches tall and 27 lbs!), and has been in the process of getting 6 new teeth. Yes, 6; two canines, his bottom molars, and now his top molars. Insane, but he is taking it like a champ. He gets more verbal every day, and wants to explore and climb on everything. He’s currently sitting on a chair at the dining room table with me and trying to type the rest of this post, so I’m sorry if there are typos.
Mr. Parade is doing well; he has been getting ready for Vineman, which will be the last weekend of July, and Ironman Lake Tahoe, in September. Suffice it to say, almost every spare moment that he isn’t at work or with Monkeybear and me, he is training. Even tonight, we are going down to Lake Natoma so that he can get in some more open water swimming. I am always so amazed at his hard work and determination. Drives me up a wall sometimes, but it is amazing nonetheless.
I haven’t mentioned much of the two dogs, nor the cat, so I will take a moment for them, too. Cooper is still a puppy at almost 5, and has lately taken to sniping food from James. He’s also in super guard dog mode, I assume because I’m pregnant, so every sound from outside automatically calls for Code 3 barking. Lucy is…well, not great. She’s becoming more senile, more stressed about everything in general, and is slowing down a lot. It’s really sad to watch, but Monkeybear has been amazing with her. As he gets older, he is learning to be super gentle with her, and give her soft pats, and good cuddling. She is also learning to handle the fact that the Monkeybear is in fact touching her, and that it’s okay. Newt too is finally getting used to the fact that Monkeybear is touching him is not an entirely disgusting thing, and is letting the Monkeybear chase him all over the house.
As for me, I’m doing okay. Though I’m still nauseous quite a bit of the time, it isn’t as bad as it was, which is a plus. Baby-to-be is about 10 weeks now, and I am starting to show, but at this point, most of the “showing” is just my uterus pushing my belly flab into a more prominent position. But there is a definite bump. I’ve also been exercising almost every day, doing at least an hour of yoga, and walking about 4 miles a few days a week with my friend M. I’ve also become obsessed with calories, because while you have to eat about 100-300 more calories while pregnant than you normally would, I also don’t want to gain as much weight as I did with Monkeybear. We’ll see how that goes.
Now, onto the food!
You know those days when you know you need to actually make dinner, but have no idea what you have in the fridge? I was having one of those days just last week. All I could think of was “Crap. What can I make using ground turkey?”
I had tomatoes, which was something. I also had a half-used bag of pre-shredded cheese, and a few leftover green onions. Then I looked in the door of the fridge. You know the place; it’s where all the dressings and sauces get regulated, and often left to expire before you use the whole container. There, nestled between a bottle of Tapatio and a jar of pickles, was the Sweet Baby Ray’s Barbeque Sauce.
It was game on from there. I knew what I was making.
The dough recipe is incredibly versatile, and you can use it with a variety of sauce-based and sauce-less pizzas. If you’re good, I’ll post my recipe for Shrimp and Sage pizza, and it uses this same dough as well. It mainly comes from the food blog Kristin in Her Kitchen, and the link to her recipe is: http://kristininherkitchen.blogspot.com/2011/09/no-yeast-pizza-dough-with-whole-wheat.html. I add a few things to my method that she does not, like rolling out the dough and pricking with a fork. This keeps it super thin, which goes well with this style of pizza.
For the dough:
2 c. whole wheat flour
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
2 tsp baking powder
¾ c. water, plus 1-2 tbsp if necessary
¼ c. olive oil
1 tsp. olive oil (regular, not extra virgin, if possible)
1 lb ground turkey
¼ c barbeque sauce
2 tomatoes, sliced thinly and seeded
1 onion, sliced thinly
2 cups grated cheese (I used a mix, but almost any cheese would work)
3 green onions, chopped
1. Preheat your oven to 400 degrees F. Place all the dough ingredients into a bowl, and knead until the mixture becomes a smooth dough, about 2 minutes. Place the dough onto a well floured surface, and roll with a rolling pin until it is about 1/4” thick. Place the dough onto a baking sheet and trim any excess. Prick the dough all over with a fork to prevent it from rising, and bake for 5-10 minutes. Remove from the oven and reserve.
2. While the crust is baking, prepare the toppings. In a skillet over medium-high heat, heat about 1 tsp olive oil. Add ground turkey, and cook until nicely browned all over. Make sure to break the pieces into bite sized chunks. Remove with a slotted spoon, and reserve.
3. On your prepared crust, spread a thin layer of barbeque sauce evenly over the top. You may not use the whole ¼ c., or you may use more. This is your pizza. Do what you want with it.
4. Layer the tomatoes, onions, and turkey all over the pizza evenly. Sprinkle with cheese, and top with green onions. Bake for 5-8 minutes, and serve.