Friday, March 26, 2010
1 cup unbleached white flour
1/2 t. salt
1 c. hot water
1/3 c. canola oil
mix all ingredients well in a mixer, then take out and knead on counter until smooth. (just a few kneads and it should be good)
break into 12 balls and let sit on cookie sheet, covered, for 15 min.
take a ball and roll out on a silpat (or however you spell, I don't own one...but it would have made it easier) or just counter. MAKE SURE TO ROLL OUT REALLY THIN!! I didn't have a problem lifting them off the counter. I didn't even flour it. so hopefully it will be ok!
Cook on med/high in pan or griddle for 30 sec ish on both sides. transfer to plate and cover with clean cloth while cooking others, it will keep them moist and warm!
Friday, March 19, 2010
Make your pizza dough the day ahead. always better! you could use my thin crust recipe, http://derricottfamilyrecipes.blogspot.com/2009/08/best-thin-crust-pizza-dough.html
or use this new one I tried by Pioneer Woman!
Basic Pizza Dough:
* 1 teaspoon Instant Or Active Dry Yeast
* 1-½ cup Warm Water
* 4 cups All-purpose Flour
* 1 teaspoon Kosher Salt
* ⅓ cups Olive Oil
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.
***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
***Makes 2 crusts.
Take 2 chicken breasts and pour bbq sauce over the tops of them. Bake at 375 for 30-35 min. You can use your favorite bottled or make your own! This is the one I made.
16 oz can tomato sauce
1 T. Red wine vine (I only had apple cider)
1/4 c. brown sugar
1 1/2 - 2 t. Worcestershire sauce
1 1/2 - 2 t. soy sauce
1 1/2t. - 1 T. chili powder (however spicy you like it)
1 t. cumin
1/2 t. paprika
1 t. garlic powder
1 t. slat
1/4 t. crushed red pepper flakes
cut up bbq chicken
Put about 2 T. olive oil on cookie sheet. cut dough in half and take one of the balls and work it into the pan with fingers. Stretch out carefully until it pretty much touches the sides. sprinkle the dough with a little salt, spread a thin layer of BBQ sauce on the dough. Put cut up chicken, red onion and mozzarella cheese on top.
Bake at 500 on bottom rack of oven for 15 min. or until golden brown.
once out of the oven, sprinkle chopped cilantro over the top! I also liked to sprinkle a bit more bbq sauce over the top too!
Thursday, March 18, 2010
1- 1 1/2 green onion chopped
1/4 t. garlic
Lemon juice to taste
a about 1/2-1 tablespoon olive oil
parsley (fresh is best, I've used dried)
Blend up in food processor!
* This is just the basic base recipe. You could go all kinds of directions. as my staple, I use the above and add sun dried tomatoes and dash of oregano. All herbs would be yummier fresh. YOu could do more mexican with cilantro and jalapeno or green chilies, or roasted red pepper, and on and on!
Yummy with corn chips, pita chips or crackers. Really good on wraps!
1/4 c. slivered or sliced almonds
1/4 c. sunflower seeds
1 Tablespoon flax seeds
1 Tablespoon sesame seeds
1 C. unsweetened whole grain puffed cereal (I used puffed wheat, but you could do brown rice, millet, etc)
1 c. total of mixed berries or fruit of your choice ( I used mixed dried berries)
1/4 c. almond butter (you coul use peanut butter if that is what you like or have on hand, but I prefer almond)
1/4 c. honey
1/2 t. vanilla
1/8 t. salt
dash of cinnamon
Spray a 8x8 pan with cooking spray.
preheat oven to 350 and on a cookie sheet lay out oates, almonds, sunflower seeds, flax and sesame seeds. roast for 10 min.
Put oat mix in a bowl with berries/fruit and add your puffed cereal
in a saucpan, melt together nut butter, honey, vanilla, salt and cinnamon, over med low until it slightly bubbles and well combined.
imediately pour the honey mix over oat mix and mix well.
Press firmly into the 8x8 pan...FIRMLY until even layer. I use parchment paper or wax paper. You could use greasy hands too, but it's a bit hot.
Refrigerate for 30 min! Cut into as big or small squares as you would like. keep in fridge or freezer.
Wednesday, March 17, 2010
* SALAD INGREDIENTS:
* 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
* ½ heads Sliced Napa Cabbage, Or More To Taste
* ½ heads Sliced Purple Cabbage, Or More To Taste
* ½ bags Baby Spinach, Or More To Taste
* 1 whole Red Bell Pepper, Sliced Thin
* 1 whole Yellow Bell Pepper, Sliced Thin
* 1 whole Orange Bell Pepper, Thinly Sliced
* 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
* Chopped Cilantro, Up To 1 Bunch, To Taste
* 3 whole Scallions, Sliced
* 3 whole Cucumbers Peeled And Sliced
* 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
* FOR THE DRESSING:
* 1 whole Lime, Juiced
* 8 Tablespoons Olive Oil
* 8 Tablespoons Soy Sauce
* 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
* ⅓ cups Brown Sugar
* 3 Tablespoons Fresh Ginger Chopped
* 2 cloves Garlic Chopped
* 2 whole Hot Peppers Or Jalapeno's, Chopped
* Chopped Cilantro
Sunday, March 14, 2010
- 1 tablespoon olive oil
- 8 ounces Italian turkey sausage
- 1 cup tightly-packed arugula (about 1 ounce)
- 4 ounces cream cheese, room temperature
- 1/3 cup grated Parmesan, plus 1/4 cup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (13.5-ounce) package of store-bought pizza crust
- All-purpose flour, for rolling out pizza dough
- 1 egg, beaten (for egg wash)
- 1 1/2 cups marinara sauce, store-bought or homemade
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Wednesday, March 10, 2010
- 2 Chukamen (raw Chinese noodles)
- 1 clove finely chopped garlic
- 1 tsp finely chopped fresh ginger
- 1 tsp sesame oil
- 2 cup chicken soup stock
- 1 cup kombu dashi soup stock
- 1 Tbsp sake
- 1 tsp salt
- 1 tsp sugar
- 3 tbsp soy sauce
- *For toppings:
- Chopped negi
- Nori (dried seaweed)
Preparation:Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add chukamen noodles in the boiling water and cook for a few minutes. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negiand nori seaweed, hard boiled egg, thin sliced cooked meat, fresh bean sprouts, slightly steamed spinach, saute'd nappa cabbage, etc. Sprinkle on some pepper or red pepper flakes if you would like.
*Makes 2 servings
1/4 c. flour
2 T. sugar
2 T. softened butter
1 c. unbleached flour
1 c. whole wheat flour
2/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. cinnamon
4-5 T. melted butter
1 cup buttermilk
1/2-1 T. lemon zest
1/2 t. vanilla
blueberries (or any other berry or fruit!)
mix dry ingredients first and then add wet. mix together and fold in blueberries.
put in muffin cups and sprinkle topping on top.
Bake at 375-400 for 20 min.
Tuesday, March 2, 2010
* 1 Cup Whole Wheat Flour
* 1 Cup white flour
* 3/4 cup Brown Sugar
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1 tsp cinnamon
* 3 eggs (I did 2 jumbo)
* 1/2 cup canola oil (I did 1/4 oil, 1/4 applesauce, I probably will do all applesauce next time)
* 1 tsp vanilla
* 1 cup carrot puree
Mix all ingredients til moistened. Bake in 350 oven for 20 minutes or until cooked through.
Frost with 4 oz light cream cheese and 1/3 cup powdered sugar and 1/2 tsp vanilla blended. (I didn't do this....less sugar the better, and for breakfast, not needed, but would be yummy for a treat?!)
Makes 12 muffins
Monday, March 1, 2010
1 packet Au jue mix
1/2 packet sloppy joe mix
Put frozen roast in crockpot and sprinkle with salt pepper and parsley (not alot!) cook overnight or for 8 hours. Take roast out and shred. (I like to put the sauce in the fridge for a while to make the fat solid on top and then scrap it off) Mix the packets into the juices in the crock pot. put shredded beef back into juices and cook for 1-2 hours.
yummy on rolls (or homemade baguettes) with mayo and provolone cheese!