I found a recipe the other day for soup that included not only kale, which is in season, but also white beans–Jerry likes Great Northern beans. There was chicken broth and onions, soup pasta etc., same as any soup starter, and it turned out really well. This is a picture of it after we had eaten of it twice. It made enough to feed Coxey’s army. We’ve used that expression all our lives, I heard it at my grandmother’s knee, so I decided to look it up. Here is what Wikipedia had to say about it::
Coxey’s Army was a protest march by unemployed workers from the United States, led by the populist Jacob Coxey. They marched on Washington D.C. in 1894, the second year of a four-year economic depression that was the worst in United States history to that time. Officially named the Army of the Commonweal in Christ, its nickname came from its leader and was more enduring. It was the first significant popular protest march on Washington and the expression “Enough food to feed Coxey’s Army” originates from this march.
Whatever the source of the expression, this recipe used my largest soup pot–well, you rather have to, to melt the kale into it. Jerry at of it once to be polite, but I’ve been married to him long enough to know that if it didn’t have meat (meat=beef) in it, it didn’t count as a meal.In fact, I caught him, not an hour later, eating a little frozen meal of noodles and meatballs, just for the “meat”!
When my friend Rebecca took me to lunch the other day, on the way home we stopped at Publix so I could get, among other things, some ‘meat’. I was planning pizza so I got an all purpose fully cooked Polish Sausage. This is what the left-overs looked like with meat in it: not very appetizing looking, but full of nutrients and very tasty:
While in Publix, I also found they sold ready-made pizza dough in a plastic bag, by the pound! I was thrilled. I knew I could slice real thin some of the sausage and Jerry would think it was Pepperoni. I bought shredded mozzarella and Parmesan, tomatoes, red onion, mushrooms, red bell pepper, etc. for a pizza recipe complete with picture that I had ripped out of a magazine at the doctor’s office.
By the time we had fiished half the soup (where is Coxey’s army when you need it?) I had the pizza dough warming up on the stovetop….stoves are so well insulated these days, they don’t get too hot. This is what the pizza is supposed to look like when I get through with it:
It appealed to me because I didn’t have to make it Round; it could be any old shape it happened to take after you had pounded on it to your heart’s content. Mine assumed more or less the shape you see above, but it was Very Elastic and just would not get any bigger. Maybe I should have let it rise some more, but it’s too late now. I slid it into a hot oven, bottom shelf for 10 minutes to start the process.
Now here is where I went wrong: I had chopped, drained, mixed, diced, uncovered and otherwise prepared all the toppings. With the hot, half-cooked pizza crust at my right hand, I spread the tomato stuff first and then arranged the toppings, being careful to put the “Meat” on one half for Jerry, and the rest of the veggies all over it, followed by two kinds of cheese. That’s a bigga pizza, I’m telling you. It went into the oven for another 10 or 12 minutes. I pulled it out and this is what it looked like:
Why, I wondered, did the picture in the torn out magazine page look more red than mine? My pizza had all this gooey, yellow cheese on top (which I thought it was supposed to). As a last resort, I read the instructions. Boy, was I surprised. The instructions said to put half the mozzarella on First, under the tomato sauce! I had never heard of such a thing, but I will certainly do it next time. I went ahead and cut the thing: the great thing about an odd sized pizza is that you can cut odd-sized slices. It was good. Yum.