Nothing Like a Sunrise and Fry Bread Pizza

26 September 2011 in Recipes, Traveling

Grand Canyon, Grand Canyon sunrise, Grand Canyon National Park sunriseThis morning we got up a little earlier than usual because we wanted to catch the sunrise at 6:15 am. So around 5:30 we heard the lovely electronic jingle of my cellphone alarm clock. As far as a pleasant awakening it falls somewhere between the standard ENN! ENN! ENN! and the mundane, yet boisterous banter of the classic rock DJ on a radio alarm clock. But I guess a pleasant alarm sound would serve no purpose you’d probably sleep right through it.

Anyways the alarm was set for 5:30, but we enjoyed that electronic jingle so much we repeatedly hit snooze so we could here it a few more times. Then we finally got up and out the door. It’s funny the transition from warm, comfy bed to the cold outside world is always such a tough move. You put it off and put it off and finally when you get up and out it’s not bad at all. Once we were outside and heading down to the canyon we were wide awake, fairly warm and happy to be up and out of bed and on our way to watch and listen to the park wake up.

We made our way down to a large rock outcrop, from which we’d have a good view of the canyon and sat and waited. Sitting out there I was reminded of our first trip down to this spot. It was our first day and we hadn’t seen the canyon so we wandered down to the Transept Trail and made our way over to the edge. We came down a little past the outcrop so I cut back around a small edge of roots at the base of a tree. Then I wandered half way out on the rock. It was windy with some pretty large drops on either side of the rock so I was a little uneasy wandering out any further. But my curiosity pushed me on and I crawled across the narrow midsection out toward the edge. I then braced myself against the wind and stood. Lindsay by then had made her way over the tree roots, but was afraid to go any further. I had her take my picture and then I very cautiously and very slowly crawled back.

I only mention this story because this morning we both wandered right out onto the edge of this outcropping without even paying any attention to the drop on either side of narrow midsection as we crossed. I think after a while you get used to the heights and that initial, alert fear begins to dull and fade a little. We’re still aware of the potential injury or death of falling, but it doesn’t cause the immense tension it originally did. It’s an exposure therapy of sorts, I guess.

The sun took it’s time illuminating the canyon. At first it was just a warm glow peeking out from behind a silhouetted ridge of trees. But slowly bright, distinct highlights began to appear on the very top layer of rocks. As the sun crept up a little higher these highlights gradually dropped lower and lower down along the steep, upper walls producing dark shadows along the vertical ridges. Eventually the most of the canyon was either glowing in the sun’s rays or hidden in the deep shadows. The contrast was striking. Mid day the canyon is often blanketed in a light haze that offers littl

So in the future when we wake before the soothing song of my cellphone alarm due to having to pee or just unable to sleep we may wander down to watch the morning show again. It was certainly worth it. e contrast to define the ragged and worn formations, but here everything had come into focus and it was like we were looking at a whole new canyon.

The rest of the day was pretty uneventful… until dinner! It must be something in the air here, but we find ourselves hungry and looking forward to the next meal about an hour after eating. Wait a minute there is something in the air, or more so the lack there of. At this elevation you’re actually supposed to eat more. I haven’t looked into it, but it must be something in the way your body burns calories. Anyways tonight we have to pat ourselves on the back and say we made an awesome dinner! We consider ourselves to be pretty good cooks. And we’ve certainly upped our game even more since arriving here, two hours away from the nearest grocery store. We’ve had to step away from some old favorites and make due with the odds and ends at the end of the month. Which has produced some new favorites. Before we left we were already making our own tortillas and seitan and now we’re making our own biscuits, pancakes, fry bread and lots of sauces. Of the sauces we’ve made various pasta sauces, curries, indian style sauces, falafel sauce and pizza sauce. Most of these were made possible with the aid of tomato paste. It’s amazing! And cheap! With the right seasonings and amounts of water you can make just about any tomato based sauce.

fry bread pizzas, fry bread, seitan pizzas, homemade fry bread, squash seitan pizzas, mozzarella cheese, seasoned butternut

But tonight, tonight we had the best pizza I’ve had in a while, a long while. Utilizing our tiny toasted oven our options are limited in the baking department. And we haven’t discovered a pizza dough recipe we like yet. So we made fry bread pizzas. Fry bread is pretty easy to make. The only hard part is rolling out the dough so I leave that to Lindsay. I’ll also have her post the recipe next to this entry. Anyways we made our fry bread, then a sauce using, you guessed it, tomato paste. Then we topped the fry bread with sauce, seitan, and butternut squash that we had cubed, seasoned and broiled, then mozzarella cheese. And finally we baked it for two more minutes to melt the cheese. Nothing fancy, besides the squash, but the flavor was amazing! The fry bread actually mimicked a thinner, Tombstone style crust. The sauce was spot on, and the cheese, seitan and squash combined to produce a savory, with a hint of sweet flavor. Oh man! I could eat four more!

 

Stuner's Fry Bread, Fry Bread, deep fried bread, fry bread pizza crustStuner’s Fry Bread
from Hot Damn and Hell Yeah/The Dirty South Cookbook by Ryan Splint 

Ingredients:

2 1/2 cups of un-yeasted white flour or all-purpose flour
1 1/2 Tbsp. baking powder
1 tsp. salt
3/4 cup of warm water
1 Tbsp. vegetable oil
1 Tbsp. soymilk or any kind of milk (we have used rice milk and this time we didn’t have any milk so we used water)
more vegetable oil for frying

Combine flour, baking powder and salt in large bowl. Combine water, oil and soymilk and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead four times into smooth ball. Cover and let rest for ten minutes.

Divide dough into eight balls. Flatten with fingertips or roll out each ball eight to ten inches round. (This dough is tough!) Make a small hole in the center of each with fingertip or handle of wooden spoon. Lightly flour rounds, stack and cover with a towel or plastic wrap. Heat about an inch of oil in a large skillet. (I only used about 1/2″ or so. 1″ is a lot of oil when you don’t have much.) Gently place bread rounds one at a time in hot oil and cook until crispy and golden, one to two minutes on each side, depending on thickness. Drain on paper towels. Serve bread hot or at room temperature.

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26 September 2011 Recipes, Traveling

1 Comment to Nothing Like a Sunrise and Fry Bread Pizza

  1. This is an extremely interesting write-up to go through. Thanks for writing this and please come up with more articles like this.

  2. kahlua recipe on 18 October 2011

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