Nonni’s Italian Pizza

Nonni’s Italian Pizza

Source:  Mama Joanne about 1990’s

Personal Notes:
We visited my mom for a few weeks during the fall.  The central point to our visit was the food!  She cooked up a storm and I was there to shoot the pictures, and sample of course!  Who could complain?  This pizza was very different to mine and all with a few variations of toppings.  Normally, my pizza is simple;  mozzarella, tomatoes and basil.  I learned it was fun to change things around on the pizza toppings.

I hope you enjoy the variations too.

click here for the pizza dough
Nonnis pizza


Italian Sausage Manchenco Cheese
Mushrooms White Cheddar
Mozzarella cheese

Prepare the dough, add a bit of olive oil on the dough once it’s been spread out on the pizza tray.  I prepared the pizza’s @ my mom’s house by spreading out the dough with my fingers (no rolling pin), adding a bit of olive oil, then the toppings.  My mother said the pizza crust came out much nicer than hers normally does.  More crunchy, less soggy.

Once the dough is all spread on the tray and oiled, layer your toppings.  Sauce first, then cheese, then meat, then oven.


Chicken stir-fry

Chicken Stir-fry

Source:  My Mom about 1980’s

Personal Notes:
This is a really simple dish – I can’t stress to you enough.  Before there was Rachel Ray and Jamie Oliver, there was common sense!  Then along came the pre-made frozen meals and our common sense and creativity went out the window.  I’ve made this meal so many times in a pinch to feed the family, and it takes 15 min.  This is super served alone, with rice, over or along side noodles, over polenta, with beans…you can choose!  Enjoy!

chicken stir-fry


Olive Oil to sauté 1-2 thick breast filet of chicken, skinned and sliced into 1-2” strips
Diced onion Lime juice for garnish
Sliced peppers (your choice, bell, Anaheim, etc.) Cilantro for garnish

Begin with dicing onion and sauté along with olive oil.  Once onions are translucent and flavored well w/ salt and pepper, add your chicken strips and stir to incorporate all the flavors in the pan.  Cook for about 8 min. Clean and pear your peppers, can cut them in long diagonal strips.  Throw in your peppers and cover.  Adjust heat to medium.  Cook for about 5-8 min.  Check to be sure the meat is cooked throughout.  When it is cooked, pull pan off and plate your dish.  Sprinkle on the juice of a lime and garnish with chopped or whole cilantro.

PS: I accompanied the dish with Basmati rice, lemon, cilantro, beans and other toppings.

Zucchini Bread

Zucchini Bread

Source:  Internet  Circ:  1950’s.

Personal Notes:
This bread recipe is something you dig up when you’re usually overflowing with zucchini from your summer garden.  It’s usually around the time of Fall.  So, like myself, I was doing a search on zucchini bread.  Of course, there are plenty of recipes, and all are very similar.  I just found one that was the recipe of someone’s grandmother, and I was impressed.  I hope you enjoy it!

3 eggs 1 tsp. Cinnamon
2 Cup sugar 1 tsp. Baking Soda
1 Cup oil / or 2 sticks melted butter ¼ tsp. Baking Powder
1 tea spoon vanilla 1 tsp. salt
2 Cups shredded zucchini ½ C. nuts (walnuts, pecans, hazel-whichever you like best)
2 Cups flour

Mix together eggs and sugar until creamy and frothy.  Add melted butter or oil.  Add in your vanilla and cinnamon.  Begin to add the flour, and rest of the ingredients.  Stir together and mix well with a wooden spoon or spatula.

Preheat oven to 200°C.  In a buttered loaf pan, pour in the batter, cook for about 45-55 min.

Vegetable Burritos

Vegetable Burritos with Green Lentils

Source:  Mayumi’s Kitchen Macrobiotic Cooking

Personal Notes:
This is a great, fresh food to prepare for your family.  I have another post for burritos on the site, but you can see the two pale in comparison.  I must say, I prefer this light Macro-Burrito.  If you have never made a balsamic reduction, now is your chance.  It’s a nice bit of bitter/sweet to this wrap.  Enjoy!

vegetable burritos

Mayumi’s Version:

Left over lentils + ¼ c. spring water ¼ C. tofu Mayonnaise *
1 tsp. sesame oil 1 C. salad mix
½ C carrots ¼ C. fermented sauerkraut
8 boiled green beans ½ Avocado
Pinch ssea salt 1 Tbs. reduced balsamic vinegar
2 soft tortillas

My Version:

Left over lentils (cooked fresh or from previous) Tofu Mayonnaise *
1 boiled carrot sliced into match sticks Handful baby spinach
8 boiled sweet peas 1 avocado
2 soft home-made tortillas Reduced balsamic


  1. Place the green lentils in a pan along with a small amount of water, just enough to cover the bottom pan, and cook over medium heat, slowly warming and stirring constantly.  Set aside
  2. In a separate pan, heat the oil over medium heat and sauté the carrot, green beans, and salt for 2-3 min.  Add a small amount of water if needed.  Set aside
  3. Warm up the tortillas over medium heat in yet another pan or in a toaster oven.
  4. Spread the tofu mayonnaise on the tortillas, then fill them with the salad mix, cooked vegetables, sauerkraut and green lentils.  Drizzle with reduced balsamic vinegar, roll into burrito form and serve.

*Tofu mayo:  mix ½ C. tofu mayo, along w/ 4-6 fine diced pickles.  Mix together, and you have your Tofu Mayo.

Soba Salad

Soba Salad with Asian-Style Dressing

Source:  Mayumi’s Kitchen Macrobiotic Cookbook

Personal Notes:
I adapted this recipe to fit what I had stocked at the time.  I substituted the soba noodles for asian rice noodles, and what I didn’t have, I either omitted, or substituted.  It came out wonderfully and is quite a perfect dish for hot summer days!

soba salad

As per cookbook:

7 oz. dry soba noodles ½ C. carrots
6 oz. tempeh 1 C. bean sprouts
1 tsp. shoyu ½ yellow bell pepper
1 tsp. mirin 2 spears asparagus
¼ C. spring water ¾ C. purple cabbage
½ C. seedless cucumber 1 C. ginger
1 C. green shiso leaves Toasted sesame for garnish

My Version:

7 oz. dry asian rice noodles ½ C. carrots
6 oz. medium/firm tofu 1 C. bean sprouts
1 tsp. soy sauce ½ zucchinir
1 tsp. rice vinegar + dash maple syrup 2 mushrooms
¼ C. spring water ¾ C. white cabbage
½ C. sweet peas 1 C. ginger
1 C. green shiso leaves Toasted sesame for garnish

I did not have Soba noodles, so I used Rice Noodles.  I did not have Tempeh, so I used medium/firm soy, I did not have shoyu, nor mirin so I used my organic soy-sauce.  I also did not have the bean sprouts, so I substituted with sweet peas.  Yellow pepper, I substituted for zucchini, asparagus I substituted with mushrooms and the purple cabbage, I used white cabbage. Are you getting the picture?  You can choose any menu option as long as you have close substitutes.  You need the noodles, and at least a choice of 4+ vegetables.  You’ll need the bitter and sweet with soy sauce and the sweetness of the rice vinegar, but I added a dash of maple syrup to sweeten a bit more.  This is a very yin-yang dish.  Soft/crunchy, warm/cold, sweet/sour.  Be sure you can achieve the elements.  It’s a great meal!

Directions:  (from Cookbook)

  1. Make the Asian style dressing:  Warm the shoyu, mirin, brown-rice vinegar and dash in a pot for a few minutes over medium heat, being careful not to allow the mixture to boil.  Set aside to cool, then add the sesame oil and whisk thoroughly to blend.
  2. Boil the soba according to instructions on the package.  Drain in a colander and rinse under cold water.
  3. Fry the tempeh in an oiled pan over medium heat for 2-3 min. on each side.  Remove from heat, allow to cool for a minute or so, then add the shoyu, mirin, and water and cook for 3-5 minutes, or until all the liquid has been absorbed.
  4. Wash and cut all vegetables.  Use the aid of a julienner tool to achieve matchstick size vegetables.
  5. Bring a small pot of water to a boil and add a pinch of salt.  One at a time, blanch the carrot, bean sprouts, bell pepper, asparagus and cabbage in that order.
  6. Transfer the soba to serving dishes or bowls.  Neatly arrange on it the carrot, bean sprouts, asparagus, cabbage, bell pepper, tempeh, cucumber, myoga, and shiso.  Pour the dressing over and top with sesame seeds.