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Last weekend 100% revolved around food and dogs. Both of which I have absolutely no problem with. Saturday night, some of the interns partied at Oktoberfest. We had the best time eating and drinking while watching this crazy band sing Bad Romance and Beat It to German influenced lyrics. Oh and the chicken dance way more than necessary. Lauren and I split a Flammkuchen, a German pizza with ham, onions and a delectable cream sauce. We also split a brat with the most delicious sauerkraut on top. Yum yum yummy. Lauren drank a Spaten Franziskaner Hefe-Weisse and I opted for the Bitburger Pilsner.

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Since my rotation at the Head Start was a little more than half way to Baton Rouge, I stayed there for a few days. During this time I experimented with some foods in hopes of getting good reports from my amateur food critic, Roger.

First up, recreating the Parthenon from Reginelli’s pizzeria. I made the same whole wheat pizza crust I rave about in my previous posts and proceeded to add toppings that replicated said pizza. The pizza has some sort of garlic herb sauce which is a complete mystery to me. So I just made something up. Here it is!

I roasted garlic first. Slice the very top of the garlic head to expose the toes. Sprinkle olive oil and red pepper flakes and wrap in foil. Roast for about 30 minutes at 400 degrees. Perfection! Before and after.

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Next I removed half the toes and smashed them together with some Italian seasoning while my pizza dough was cooking. I always cook my dough first because I had the misfortune of raw pizza dough and cooked toppings one time. Not so yummy. When the dough is ready, spread the mixture onto the top. Next come the toppings.

Handfuls of freshly grated mozzarella cheese
Slices Roma tomatoes
Artichoke hearts, sliced to preferred chunkiness
Feta cheese
The rest of the roasted garlic

The original Parthenon calls for mushrooms, but as much as I would like to eat them, I can’t get over the smell and texture. Maybe one day…

I baked the pizza until the tomatoes were starting to turn translucent and the feta was crisping on top.

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I must brag and say I hit the nail on the head. It was perfection. Now if only I could make that signature crust…and whole wheat too…

Next I made shrimp stir fry. This one I just threw together. No recipe. Just taste buds.

I marinated the shrimp in Soy Vay while sautéing fresh green beans, broccoli and julienne carrots in sesame oil.

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When they were perfectly tender, I removed them from the cast iron skillet and allowed the shrimp to cook. After they were pink, I added back in the previously sautéed veggies and red and green pepper, onion, spinach, garlic, and green onion. I added a dash (seriously, not too much) of soy vay and soy sauce at the end.

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Good reviews eventually came from my amateur food critic as I was required to wait until Roger’s mouth wasn’t full of food…which was after ever morsel was gone. He loved it. He gave it Top 10! That’s a big deal on the recipe front.

Be creative. You don’t have to use the standard vegetables in stir fry. Or even the standard sauces or oils, although they do make it taste authentic!

I’ve got some more recipes up my sleeve that I’ve been meaning to try. I’ll continue to share as I make them!

Until next time! Eat Smart and Move More.

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