Pahua Cooks Food

Hello again all!  After yesterday’s delicious breakfast, I figured I’d make something great for lunch.  This is a favorite among my friends and I, and when I lived in Ann Arbor we’d make this and watch Doctor Who until our eyeballs fell out.  So, here we go!  Basic recipe:

1 (.25 oz.) package of active dry yeast
1 tsp. white sugar
1 cup warm water (110 degrees Fahrenheit or  45 degrees Celsius)
2 1/2 cups bread flour
2 Tbs. olive oil
1 tsp. salt
your favorite toppings!

Start off by mixing your yeast, water and sugar in a medium bowl.  Preheat your oven to 450 degrees as well.  Let the yeast poof up in the bowl - it’ll take about 10 minutes.

While that was happening, I was slicing pepperoni.  I like to slice it myself, because buying sliced pepperoni for more than a gigantic stick of it seems a little silly to me.  Whatever floats your boat, though!  While the yeast is poofing, you can prepare whatever ingredients you need.

After your yeast is finished poofing, add your flour, salt, and oil.  Blend it until it forms a smooth dough.  It’ll probably look a little lumpy, but that’s alright.  :P

Once blended, roll out your dough into a circle shape on a lightly floured or cornmealed surface.  Transfer your dough to a lightly greased pizza pan.  You’ll want to ‘pre-bake’ it a bit, for about 10 minutes or so.  After that, take it out and top it.

I love a solid pepperoni pizza.  After you’re done topping it, put it in the oven for 15-20 minutes.  You need time for the crust to finish baking and your toppings to cook, and it will take about that long.  After 15 minutes start checking it about every 5 so you can keep an eye on it.

After that, you’re finished!  Enjoy!  :D

Good morning all!  I’m starting off my morning with one of my favorite sorts of things to eat - sausage gravy and biscuits.  Although my grandma doesn’t like it, my sister and I are nuts for it.  Here’s my recipe:

1 lb. ground sausage
1/4 all-purpose flour
2 c. milk
Salt and black pepper to taste
8 prepared biscuits

For the biscuits I’m taking the easy route and using canned ones, available essentially anywhere (I mean, I just woke up.  :P).  In the future, I’ll make biscuits from scratch.  ;)

Here we go!

Popping biscuits always scares the crap out of me….

You want to put these in before you start cooking the gravy so they’ll be hot and fresh by the time you’re done.  Make sure you don’t over-cook them while you’re focusing on the gravy, though!

Aaaand here’s the sausage.  I’m using a spicy kind, so I won’t need any salt or pepper later.  I am also very bad at getting these out of their packaging.  Brown the sausage on medium to medium-high until thoroughly done.  

After it’s thoroughly cooked, add your flour.  I ended up using a little more than the recipe calls for, so it ended up being around 3/8 of a cup rather than 1/4.  Use the baseline amount, and then add flour as you see fit.

Slowly stir in the milk, one cup at a time.  DON’T let this boil right away, or you’ll get a skin on top.

Your gravy should become thicker than the milk - at this point, cook it until it gets slow-bubbly.  

Here’s the nearly finished product!  I slightly over-cooked the biscuits…

NOW it’s finished.  Bon Appetit!

This is an example of what my blog posts are going to be like.  I’ll try to take lots of pictures during the process, so you guys have an idea of what things look like on my end.  Look for more later!  :D

Hi everyone!  My name is Pahua, and I love to cook.  People tell me I’m not half bad at it, so I’m starting a blog for the food I make!  I’ll include recipes when I can, and I’ll post pictures of what I’ve cooked.  Consider this my official welcome post!  

You can expect my real first post a little later.  :D