March 2015 Cake Tricks

Pizza Popcorn

1:48 AM

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Total Time: 15 min Prep: 10 min Cook: 5 min
Yield: 4 servings Level: Easy

Ingredients

4 tablespoons unsalted butter, at room temperature
1/4 cup sun-dried tomatoes in oil, drained well
1 clove garlic, smashed
1/3 cup popcorn kernels
1 tablespoon grapeseed oil
2 tablespoons grated Parmigiano-Reggiano
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt

Directions

In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.

Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes.

Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve.

Recipe courtesy of Giada De Laurentiis

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Pizza Dough

2:06 PM

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Total Time: 3 hr 15 min Prep: 15 min Inactive: 3 hr
Yield: 3 (13-ounce) balls of dough Level: Intermediate

Ingredients

1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
1 (1/4-ounce) packet active dry yeast
5 cups all-purpose flour, plus extra as needed
1 1/2 teaspoons fine sea salt
Olive oil, for drizzling

Directions

Put the water in a small bowl. Add the yeast and stir until dissolved.

In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.

Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

Recipe courtesy Giada De Laurentiis

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Portobello Pizzas

2:06 PM

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Total Time: 16 min Prep: 10 min Cook: 6 min
Yield: 24 pieces Level: Easy

Ingredients

6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano

Directions

Preheat broiler.

Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.

While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

Recipe courtesy Rachael Ray, 2008

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Taco Pizza

1:46 PM

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Total Time: 3 hr 5 min Prep: 15 min Inactive: 2 hr 10 min Cook: 40 min
Yield: 8 servings Level: Intermediate

Ingredients

1 teaspoon active dry yeast
4 cups all-purpose flour
1/3 cup olive oil, plus more for oiling baking sheet
1 teaspoon kosher salt
One 14-ounce can black beans or 2 cups homemade black beans
1 teaspoon taco seasoning (prepared or make your own)
1/2 cup canola oil, for frying
4 corn tortillas, sliced into thin strips
1 cup grated sharp Cheddar
1 cup grated Monterey Jack
1 head green leaf lettuce, sliced or shredded thin
2 ripe tomatoes, diced
1/2 cup fresh cilantro leaves
1/4 cup sour cream
3 tablespoons hot sauce, or more to taste
Good-quality salsa, for serving

Directions

Make the pizza dough: Mix the yeast with 1 1/2 cups warm water and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.

Pour the black beans into a saucepan. Add the taco seasoning and heat up the beans over medium-low heat. Use a potato masher to mash the beans to the desired texture. Continue cooking/heating over medium-low heat, stirring occasionally, until the beans are no longer runny (they should be the texture of refried beans). Set aside.

In a small skillet, heat the canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp--30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.

Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.

Remove half of the pizza dough from the bowl. (Place the remaining half in a large plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a layer of refried beans all over the pizza crust. Sprinkle the grated Cheddar and Monterey Jack over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.

Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza.

Sprinkle with the tortilla strips. Cut into squares and serve immediately with good-quality salsa.

If using leftover homemade black beans, reheat in 1/2 tablespoon melted butter.

Recipe courtesy of Ree Drummond

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Asia Unites Against Poaching

4:20 AM

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Representatives from 13 Asian countries committed to immediate action to stamp out poaching at the conclusion of a four-day symposium hosted by the Nepal government in Kathmandu from February 2-6, 2015.

The Symposium: Towards Zero Poaching in Asia adopted five recommendations:

Swift and decisive action to elevate the importance and effectiveness of antipoaching initiatives and cooperation among all relevant ministries, departments and agencies within their borders, while at the same time strengthening international cooperation in the face of this serious criminal activity.
Adoption of the Zero Poaching Tool Kit and assessment of current antipoaching responses to determine improvements and close serious gaps.
Increase and improve collaboration as a successful antipoaching response is critically dependant on effectively engaging a diverse number of shareholders
Improve standards, training and support for rangers, other frontline staff and prosecutors.
Commit to identifying a Zero Poaching national contact point to effectively coordinate transboundary efforts to stop poaching.

Tika Ram Adhikari, Director General of Nepal’s Department of Wildlife Conservation and Soil Conservation, said: “Nepal was proud to host this vital conversation in Asia because we recognize that poaching is robbing us of our wildlife wealth, which includes tigers, rhinos and elephants. We cannot allow wildlife crime to continue to wrap its tentacles deeper into the region. Our individual efforts may win us a few battles, but we can only win the war if Asia presents a united front to stop the poaching, end the trafficking and wipe out demand.”

Mike Baltzer, Leader, WWF Tigers Alive Initiative, said: “This is the beginning of the end for poaching across Asia. WWF is proud to have supported this landmark meeting and is committed to be part of the new determined movement for Zero Poaching in Asia.”

Nepal was the natural host for the symposium having achieved zero poaching for two years in the past four years. At the symposium, representatives from local communities, protected areas as well as enforcement agencies shared their lessons lea

At the closing ceremony, Nepal’s legendary Chitwan National Park (CNP) also became the first global site to be accredited as Conservation Assured Tiger Standard (CA|TS).Despite the threats that CNP faces, the protected area has seen an increasingly effective management and protection regime. This further demonstrates the commitment of Nepal towards zero poaching.

Thirteen Asian countries participated in the symposium: Bangladesh, Cambodia, China, Viet Nam, Malaysia, Russia, Indonesia, Myanmar, Thailand, Nepal, India, Bhutan, and Lao PDR. Partner NGOs and other organisations included IUCN, TRAFFIC, CITES, UN Office on Drugs and Crime, US Department of Justice, SMART Partnership and Southern African Wildlife College.

WWF co-hosted the symposium with Global Tiger Forum, National Trust for Nature Conservation and the South Asian Wildlife Enforcement Network.

The symposium provides valuable direction on tackling poaching in advance of the Kasane Conference on the Illegal Wildlife Trade to be hosted by the Botswana government on 25th March 2015. This meeting follows the London Conference on the Illegal Wildlife Trade hosted by the UK government in February 2014, where 41 governments committed to taking “decisive and urgent action….” through the agreed declaration.

Basic Pepperoni Pizza and Four Cheese Pizza

1:41 PM

Unknown

Total Time: 2 hr 45 min Prep: 40 min Inactive: 1 hr 5 min Cook: 1 hr

Ingredients

Pizza Dough:
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling bowl
1/2 to 3/4 cup store-bought or homemade pizza sauce, recipe follows:
12 ounces fresh mozzarella, sliced thin
1 cup pepperoni pieces
Four Cheese Pizza:
2 tablespoons olive oil
Salt and pepper
One 3.5-ounce jar pesto
12 ounces fresh mozzarella, sliced thin
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino Romano
Tomato Basil Salad:
1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
Pizza Sauce:
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped finely
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
Salt and pepper
Pinch sugar
1 teaspoon dried oregano
8 to 10 fresh basil leaves, chopped

Directions

Tomato Basil Salad:

For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.

In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.

Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.

Preheat the oven to 500 degrees F.

To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.

For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.

For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.

Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.

For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.

Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.

Pizza Sauce:

Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

Recipe courtesy Ree Drummond

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Pizza

1:59 PM

Unknown

Ingredients

Pizza Dough:
2 liters water
50 grams fresh beer yeast
3 ounces salt
5 ounces olive oil
4 to 5 pounds high gluten flour
Tomato Sauce:
2 cans San Marzano style tomatoes
4 ounces salt
15 leaves basil, julienned
Oven Roasted Mushrooms
2 pounds assorted wild mushrooms
3 cloves chopped garlic
4 ounces olive oil
Parsley
Salt and freshly ground pepper

Directions

Pizza Dough:

Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth. Let rise for 1 hour. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.

Tomato Sauce:

Place ingredients in a saucepan and cook for 20 minutes.

Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes.

Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon

Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry.

Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil

Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the robiola cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil.

Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil

Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes.

Recipe courtesy Bobby Flay

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Spring Pizzas

1:55 PM

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Total Time: 50 min Prep: 35 min Cook: 15 min
Yield: four 6-inch pizzas Level: Easy

Ingredients

1 pound pizza dough
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
6 ounces ramps or scallions, trimmed
Kosher salt
1 cup ricotta cheese
1 teaspoon grated lemon zest
Coarse sea salt
Coarsely ground black pepper
1/4 cup fresh basil leaves
Grated parmesan cheese, for topping

Directions

Preheat the oven to 500 degrees F. Divide the dough into 4 pieces on a floured surface. Brush a baking sheet with olive oil. Stretch the dough into four 6-inch rounds; place on the baking sheet and bake until golden, about 12 minutes.

Heat a large skillet over medium heat. Toss the ramps or scallions with 1 tablespoon olive oil and season with kosher salt. Saute until just wilted, about 1 minute. Transfer to a cutting board and cut into pieces.

Mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl. Brush the crusts with olive oil (this will protect them from getting soggy), then spread with the ricotta mixture and season with sea salt. Top with the ramps or scallions. Return to the oven until warmed through, about 2 minutes.

Top the pizzas with basil, parmesan and a drizzle of olive oil.

Photograph by Con Poulos

Recipe courtesy Alex Guarnaschelli for Food Network Magazine

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Greek Pizza

1:55 PM

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Total Time: 37 min Prep: 10 min Cook: 27 min
Yield: 4 to 6 servings Level: Easy

Ingredients

Crust:
Cornmeal, for dusting
Flour, for dusting
1 (1 pound) ball store-bought pizza dough
Topping:
3 tablespoons extra-virgin olive oil
2 leeks, pale green and white parts only, thinly sliced
Salt and freshly ground black pepper
3 cloves garlic, minced
12 ounces baby spinach leaves
1 (4-ounce) chunk feta cheese, crumbled (recommended: Athenos)
3/4 cup chopped fresh mint
2 tablespoons unsalted butter, softened

Directions

For the crust: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside.

On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.

For the topping: In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste.

Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter.

Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve.

Recipe courtesy Giada De Laurentiis

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Chinese Chicken Pizza with Hoisin Sauce

1:54 AM

Unknown

Ingredients

1 (4-inch) ball prepared dough, at room temperature
2 tablespoons olive oil
1/4 cup hoisin sauce (available in the Asian section of most grocery stores)
2 grilled skinless, boneless chicken breasts, diced or equivalent amount of store-bought BBQ chicken, or any left-over chicken,
4 scallions, finely sliced
2/3 lightly-packed cup cilantro leaves, stems removed before measuring
1/2 red bell pepper, seeds and membranes discarded, sliced into paper-thin strips
1 cup grated mozzarella
Salt and freshly ground pepper

Directions

Sprinkle your rolling surface with a handful of flour or cornmeal. Place dough directly in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.

Place dough in the center of the cooking grate, directly over the heat for one to three minutes, until the crust is well marked and browned. Flip dough and spread hoisin sauce evenly over cooked side of crust. Spread chicken, scallions, cilantro, and bell pepper evenly over crust. Sprinkle cheese over the top. Move to Indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.

Remove from grill, season with salt and pepper, and slice. Serve immediately

Courtesy Bob Blumer, Surreal Gourmet

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45 Baby Names that Mean Music

1:20 AM

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For some parents, the definition of a name is just as important as the sound. Music is universal and names with musical definitions make great choices for your little ones. Musical names come from many countries and heritages. They have simple and creative spellings and various sound options. Let's take a look at the great name options that have musical definitions.

(1) Shira: (female) Shira is Hebrew for song. I love the sound of Shira!

(2) Apollo: (male) Meaning God of music and poetry, this Greek name is a strong choice for a baby boy.

(3) Ranit: (male or female) Hebrew for song, Ranit is a great choice for a little boy or girl.

(4) Nazim: (male) Nazim is Indian for song and has a great sound. Naz is a great nickname as well.

(5) Alahya: (female) This Indian name means musical tone or color. It's so beautiful and I love the spelling.

(6) Lirit: (female) This Hebrew name means lyrical and has a great simple sound. It's like a better Merrit.

(7) Dewon: (male) Dewon is Irish for song and fits right into the popular sound for boys names today.

(8) Melody: (female) Melody is of Greek origin and is a wonderful choice. The melody is the most important part of a song!

(9) Roni: (male or female) Hebrew for song, Roni could work on a little boy or girl.

(10) Saron: (male or female) Meaning his song in Hebrew, Saron has a wonderful sound to it.

(11) Aria: (female) This English name means gentle music. It's more of an obvious choice musically speaking, but still beautiful.

(12) Philomela: (female) This Greek name means lover of music. It is a bit of a mouthful, but fits right in with Gabriella or Isabella.

(13) Leron: (male) The Arabic meaning of Leron means the song is mine. It's a wonderful definition for your child and has a great, modern sound.

(14) Sora: (female) Sora is Native American for chirping songbird. It's a softer Zora and has such a pretty sound.

(15) Brage: (male) This is the Norwegian name for the god of music. It has a really cool sound.

(16) Rina: (female) Rina is Hebrew for joyous song. It's beautiful and is a great choice for parents who don't like nicknames.

(17) Alima: (female) Alima is an Arabic name that means learned in dance or music. It has a simple spelling and a pretty sound to it.

(18) Lark: (male or female) The American meaning of Lark is songbird. I think it could work on a boy or girl.

(19) Ranim: (male or female) Arabic for reciting in a sing song voice, Ranim is a wonderful choice for your baby boy or girl.

(20) Cadence: (female) This American name means musical beat. It another choice that is a bit more obvious, but has such a great sound and energy to it.

(21) Philyra: (female) Like Philomela, Philyra means lover of music. It is a simpler spelling, so much more relate-able for modern parents.

(22) Chantal: (female) From the French verb to sing, Chantal is a beautiful name with many alternate spelling choices.

(23) Binali: (female) With the cute nickname Nali, the Hindi name Binali is a beautiful choice. It means musical instrument.

(24) Piper: (male or female) Piper literally means a flute player. It's gender bending, so you can consider it for your baby boy or girl.

(25) Lyric: (female) Lyric is Greek for melodic word. While it is obvious, I love this name!

(26) Aika: (male or female) Aika means love song in Japanese. It has such a great definition and a very unique sound.

(27) Ruana: (female) This Hindi name means musical instrument and the nickname Ru is absolutely adorable.

(28) Musetta: (female) Musetta is French for a song. It is a really pretty name and frilly as well. I like Muse and Etta as nicknames.

(29) Bethany: (female) This is a recognizable name that means house of music in Hebrew. It's a great way to honor music and your daughter, without the name being that out there.

(30) Charmaine: (female) In Latin, Charmaine means to sing. It has a pretty sound and is definitely a bold choice.

(31) Harper: (male or female) This name literally means harp player. It's gaining popularity and can be used on a little boy or girl.

(32) Carol: (female) The French meaning of Carol is melody and song. You could also do Carolyn, Caroline, or Carollie.

(33) Daina: (female) Daina means song in Lithuania. It's a cooler spelling then Dana, and is easy to say.

(34) Jaron: (male) Meaning to shout and sing in Hebrew, Jaron is a really cool choice for your baby boy. It is much cooler than Jayden!

(35) Gita: (female) Gita is Hindi for song and has such a cute energy and sound.

(36) Kotone: (male) Kotone means harp sound in Japanese. I really like the cool sound to this name. It's very strong.

(37) Mavis: (female) This name has a very unique sound, but is super easy to spell. It is the name of a bird that means song thrush.

(38) Carmen: (female) The Latin and Spanish definition of Carmen is song. It's also the name of a beautiful opera.

(39) Riya: (female) Riya means singer in Hindi. It can also be spelled Ria, but I really love it with the "y."

(40) Zamir: (male) Hebrew for songbird, Zamir is an awesome choice for your baby boy. I love Z names, and this is a great way to take a departure from Zachary.

(41) Chyna: (female) Chyna means musical instrument. If you are a music lover who loves place names, this could be your top choice.

(42) Harmony: (female) Another obvious choice, Harmony is a great option for parents who want a recognizable musical choice.

(43) Kousan: (male) In Armenian, Kousan means singer. I really love the sound of this name, and think it should be on any music lovers list of possiblities.

(44) Zimri: (male) Zimri means my music in Hebrew. It has a really cool, unique sound and would make a great choice!

(45) Calliope: (female) Meaning beautiful voice in Greek, Calliope has such a cool sound and a great nickname in Calli.

Taco Pizza

1:46 PM

Unknown

Total Time: 3 hr 5 min Prep: 15 min Inactive: 2 hr 10 min Cook: 40 min
Yield: 8 servings Level: Intermediate

Ingredients

1 teaspoon active dry yeast
4 cups all-purpose flour
1/3 cup olive oil, plus more for oiling baking sheet
1 teaspoon kosher salt
One 14-ounce can black beans or 2 cups homemade black beans
1 teaspoon taco seasoning (prepared or make your own)
1/2 cup canola oil, for frying
4 corn tortillas, sliced into thin strips
1 cup grated sharp Cheddar
1 cup grated Monterey Jack
1 head green leaf lettuce, sliced or shredded thin
2 ripe tomatoes, diced
1/2 cup fresh cilantro leaves
1/4 cup sour cream
3 tablespoons hot sauce, or more to taste
Good-quality salsa, for serving