Living Insanity's Loving Food

Adam and I tried the new neopolitan style pizza restaurant in Columbia for lunch on Friday.  The crust was perfect and so yummy.  I had a white onion tart pizza with arugula added.  Adam had a red pizza with meatballs.  Mine was awesome.  His needed more flavorful sauce.  The lunch portion pizza makes 4 small slices and comes with an extremely underwhelming salad of mixed lettuce, a few tomatoes and onion bits and balsamic dressing which wasn't even the best dressing.  We ordered zucchini fries and they were amazing but so few.  They stuff the cone they are served in with a bunch of mixed lettuce.  There are just enough for 2 people but I would have eaten more!  I have no photos of our food.  We won't be going back.  Our bill was $51 for lunch before tip.  

 I'm not eating potatoes still, so this beef stew uses parsnips instead. Ingredients: 2 lbs stew beef, rolled in flour seasoned with salt and pepper.  Browned in a little oil. 4 carrots, diced 4 parsnips, diced 3 celery stalks, diced 3 cloves garlic, minced 1 can drained green beans 1 32 ounce box beef broth water as needed 1 teaspoon wocestershire sauce 3 bay leaves 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika dash allspice Brown beef on stovetop Add all ingredients to crockpot.  If beef stock alone doesn't cover everything add a bit of water. Cook on high for at least 6 hours When meat is tender it's time to make a cornstrach slurry. Mix 2-4 tablespoons cornstarch in a measuring cup with some of the hot broth.  Stir together.  Add slurry to the crockpot and let it heat through and thicken slightly. Serve stew with biscuits or rolls.  Sprinkle with parsley.

Naan bread BBQ sauce Mozzarella Red onion, diced pickled jalapeno, diced cooked chicken tenders, diced Oven at 400 degrees for about 10-15 minutes

  5 small onions, thinly sliced 2 cans beef broth 2 cans beef consomme 1 packet onion soup mix, or onion dip mix sliced of french bread 1 cup gruyere cheese, shredded Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on high 4 hours. Ladle soup into bowls. Top with pieces of bread and then cheese. Put soup on a baking sheet with foil. Turn broiler to high. Bake soup until cheese has melted and starts to brown

 Package of ground italian sausage, browned 1/2 onion, diced 2 cloves garlic, minced chopped parsley, I used dried 3 cups chicken broth 2 1/2 cups water 2-3 dried bay leaves 2 cups marinara sauce, I use a mushroom spaghetti sauce black pepper broken lasagna noodles Topping: mozzarella cheese 1/2 cup ricotta parmesan cheese parsley fresh basil chiffonade Mix ricotta with parsley and parmesan Heat oil in pan and brown sausage.  Add chopped onion and cook about 3 minutes.  Then add minced garlic.   Add broth, water, parsley, pasta sauce, bow leaves, black pepper, and bring to a boil. Add in broken pasta and boil until cooked through. Divide up soup and top with ricotta mixture, mozzarella, and fresh basil. We serve with garlic bread.