Grandma Bertoglio's Italian Soup
a la Carlie

1 1/2 lbs sweet Italian sausage
2 cloves garlic, minced
1 large onion, chopped
1 large can Italian tomatoes (progresso)
3 cans beef broth or bouillon cubes in water
1 1/2 c dry red wine or water
1/2 t basil leaves, crumbled
3 T chopped parsley
1 medium bell pepper, chopped
3 stalks celery, chopped
sliced mushrooms
3 c uncooked bowtie pasta
Cook sausage (take out of casing); break up. Add garlic and onion. Cook until tender. Add tomatoes, cut up. Add broth, wine and basil. Simmer 1 hour. Add pepper, celery, parsley and noodles. Cook until tender. Serves 6-8.
Try it with a bread bowl! this soup is so hearty and delicious.

chef's note: i have started cooking the pasta in a separate step and adding it, cooked, to the soup. uncooked, it seems to soak up too much of the liquid and make it more casserole-like.

Chicken Ranch Pizza
a la Jasmine

2 1/2 c all purpose flour (I sub 1 c whole wheat flour with 1 1/2 c white flour)
1 pkg (2 1/4 t) yeast
1/4 t salt
1 c warm water
1 T olive oil
cornmeal for sprinkling
cooked chicken ( I keep it simple with pepper and garlic salt)
1 large tomato
ranch dressing (I use light)
avocado or baby spinach (optional, but don't cook the avocado. put it on afterwards)
mozzarella cheese

In large bowl, mix some sugar in the warm water. Add the yeast. Wait 10 minutes or until it gets all foamy.
Add flour, salt and olive oil. Knead 6-8 minutes, or until you have a moderately stiff dough that is smooth and elastic. ( you may need to add more flour)
Cover and let rest for 30 minutes.
Sprinkle cookie sheet with cornmeal. Stretch and press out dough on cookie sheet. Spread ranch to the edges, then chicken and tomato, and top with cheese. Sometimes I use Parmesan cheese as well.
Bake at 425 for 20-30 minutes, or until crust is done. SO GOOD!