One Salad A Day

Now that I have posted a recipe for thin crust pizza, I would like to share a website I learned about from PBS.  I saw Dr. Fuhrman (  ) on PBS pledge drive talking about the hazards of the “American diet” and talking about how veggies can improve health.

My mom and I often talk about how eating veggies is good, but it has been hard to get excited to eat veggies, until now.  On the PBS show Dr. Furhman talked about how the American diet might be behind many of America’s health problems.  He talked about how people in countries that do not eat the American diet do not have the health problems common in America.

Dr. Fuhrman even stated that research shows that eating onions and mushrooms can help prevent cancer.  Also, Dr. Fuhrman stated that research shows that eating veggies coat blood vessels so plaque won’t stick in the blood vessels.

I am a big believer in staying healthy.  I think to learn from what Dr. Fuhrman said.  I am motivated now to eat more healthy.  He suggested eating more berries and seeds as well.

Dr. Fuhrman suggested having one salad every day.  I think that is a good idea.  People had discouraged eating salads saying that some  salad dressing have as much fat as a hamburger.  Then I heard another person say that even if people use those salad dressings, at least people get the benefit of the veggies.

I am sold on eating one salad every day.  I think it is a good idea.  I encourage everyone to check out Dr. Fuhrman’s website and join me in eating more healthy- eating more veggies, berries and seeds.


Thin Crust Pizza, Yum


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I saw two recipes for thin crust pizza on Cook’s Country tv show on PBS.  I want to try the recipes.  I would like to make really good thin crust pizza at home.  Here is one of the recipes.


Cook’s Illustrated and originally appeared in the magazine’s January/February 2011 issue (subscription required). For more, see this video. Cook’s Illustrated says: Our preferred brand of whole-milk mozzarella is Dragone. You can shape the second dough ball while the first pizza bakes, but don’t top the pizza until right before you bake it.

If you don’t have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; using it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.

Topping Tips We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option–provided they’re prepared correctly and added judiciously. (An overloaded pie will bake up soggy.)

Here are a few guidelines for how to handle different types of toppings: Hearty vegetables: Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using. Delicate vegetables and herbs: Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.

Meats: Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.

About This Recipe Yield: 2 to 4 people; makes 2 thirteen-inch pizzas Active time: 30 minutes Total time: 25 hours, including prep time and overnight cold-rise in the refrigerator Special equipment: food processor This recipe appears in: Cook’s Illustrated’s Thin-Crust Pizza: Works Like a Charm Rated: Ingredients For the dough: 3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note) 2 teaspoons sugar 1/2 teaspoon instant or rapid-rise yeast 1 1/3 cups ice water (about 10 1/2 ounces; see note) 1 tablespoon vegetable oil, plus more for work surface 1 1/2 teaspoons table salt

For the sauce: 1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded 1 tablespoon extra-virgin olive oil 1 teaspoon red wine vinegar 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 1 teaspoon table salt 1/4 teaspoon ground black pepper 1 teaspoon dried oregano

For the cheese: 1 ounce finely grated Parmesan cheese (about 1/2 cup) 8 ounces whole milk mozzarella, shredded (about 2 cups; see note) Procedures 1 For the dough: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes. 2 Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds.

Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. 3 For the sauce: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use. 4 To bake the pizza: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball.

Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour. 5 Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.

Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. 6 Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

Darius the Mede

The Bible in Daniel says that Darius the Mede (Persian) freed the Jews as per the Lord’s command.  People say ‘Darius the Mede’ might have been “Cyrus the Great’. 

Just something to think about. 


My heart goes out to the people of Syria

I watched a PBS show set in Syria last week.  The show was ‘The Light in Her Eyes”.  It was about a Muslim mom who teaches girls the Quran.  The show was filmed before terror started in Syria.  You could see the life people in Syria lived.

From what I can tell, people of different religions lived peacefully together in Syria.  It makes me so sad that Syrians have lost that peace.  God help the Syrians and the Libyans.  I pray somehow their lives are restored to peace. 



“The Lord sets prisoners free” (Psalm 146:7)



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I saw this verse, verse 7 of Pslam 146.  I am so grateful to God for releasing Hana and Khader.  I know God will come through for other prisoners as well.  God is Good, God is Very Good.

Even though I am Christian, I feel a commonality with my Muslim Brothers and Sisters.  I do believe we worship the same God.  God of Abram/God of Abraham.  Same with the real Jews.  It is just that I think we have been divided. 

Anyway, my stand:  Glory to God for setting the prisoners Free!!!

Psalm 146

Praise the Lord.[a]

Praise the Lord,my soul.

I will praise the Lord all my life;
    I will sing praise to my God as long as I live.
Do not put your trust in princes,
    in human beings, who cannot save.
When their spirit departs, they return to the ground;
    on that very day their plans come to nothing.
Blessed are those whose help is the God of Jacob,
    whose hope is in the Lord their God.

He is the Maker of heaven and earth,
    the sea, and everything in them—
    he remains faithful forever.
He upholds the cause of the oppressed 
    and gives food to the hungry.
The Lord sets prisoners free,
    the Lord gives sight to the blind,
the Lord lifts up those who are bowed down,
    the Lord loves the righteous.
The Lord watches over the foreigner
    and sustains the fatherless and the widow,
    but he frustrates the ways of the wicked.

10 The Lord reigns forever,
    your God, O Zion, for all generations.

Happy Mother’s Day To All Moms

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Isaiah 40:11

11 He tends his flock like a shepherd:
    He gathers the lambs in his arms
and carries them close to his heart;
    he gently leads those that have young.

God is Good!

I had not been able to blog, because there have been some challenges.  I want to praise the Lord for rescuing my family from the snares.  God is always so good to me.  He always comes through for me.  I love the Lord for all his goodness, mercy, love, graciousness to me.  I am especially grateful to the Lord for His Awesome protection.  God is good all the time, every time!