I'm so excited for the weather! High 70s would be coming soon and finally I will be able to wear short-sleeves, wandering around. I'm gradually getting over the cold; less nose-blowing but more coughing now. Maybe I'll expose myself underneath the sun more and see if the heat would kill the germs. As the weather gets better, I get more and more excited about this summer. The excitement keeps bubbling up from my mind from time to time, reminding me of the possible upcoming trip home. I've been praying everyday for the feasibility of the trip; I really miss almost everything in Taiwan...
Since I've been slacking on putting up food recipes and pics, I will contribute a stromboli recipe today. I don't really know what "stromboli" means but it looks like a chubby, stuffed bread stick to me. I didn't make my own dough and used a can of frozen pizza crust dough instead. If you are as cheap as me and use the Walmart-brand (such as Great Value) frozen dough, you would expect to make 4 of these in one can. It's not necessary to use frozen broccoli; if you can't find Genoa salami, just use any kind you can get on.
Broccoli, tomato, and mozzarella stromboli
1 pound pizza dough, thawed if frozen
all-purpose flour, for work surface
1 package (1 pound) frozen chopped broccoli, thawed
2 garlic cloves, minced
coarse salt and ground pepper
1 cup marinara sauce
1 1/2 cups shredded part-skim mozzarella
2 ounces thinly sliced Genoa salami, chopped
1 tablespoon olive oil
1. Preheat oven to 400 degree. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
2. drain and pet dry broccoli if necessary.
3. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paking knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.
Yes, It snowed yesterday and the ground is still covered with at least 2-inch snow. I really feel bad for my neighbor's pink tree; it looked so lively two days ago (see the pics). I've been cooped up home due to sore throat and cold (I know, I'm sick again?! I can't even believe it by myself.) Snowy day really makes me feel down! It looks like Christmas it's not even funny!