Tuesday, October 12, 2010

Easy Pizza Dough From Scratch

This is my fast and easy pizza dough that I make for our pizza Fridays. It only takes a few hours to rise and can be done in one day. It is always a hit!

1 packet of yeast
1 cup of warm water
1 teaspoon white granulated sugar
3 cups of flour- white all purpose flour works best
1/2 cup olive oil
a dash of salt
dash of chile powder
dash of cayenne powder
handful of cornmeal

1. place yeast packet into a bowl and pour the warm water over the yeast. Add the sugar and let sit for 10-15 minutes, or until there a foam begins to appear on the top of the water.

2. While yeast is activating, mix together the salt, chile powder, cayenne powder, and flour until well combined.

3. Add the activated yeast and olive oil to the flour mixture and stir until a dough forms.

4. Knead the dough for 10 minutes. All the dough to rest in a greased bowl for at least 2 hours.

5. Once the dough has rested and risen to twice its size, knead again and pull apart to form two balls of equal size.

6. Roll the first ball out on a floured surface and then place onto a pizza pan, cookie sheet, or pizza stone. Place your favorite toppings on and bake at 500 degrees for 12 minutes. Make sure to place a handful of corn meal onto the pan or surface yo are cooking the pizza.

7. Cut and serve!

Sunday, May 10, 2009

Lentil Tomato Sauce

An all time classic. Great for carbo loading and boosting protein intake.

2 TBLS Safflower/Sun Flower Oil
1/4 cup white wine
1 large onion, finely chopped
2 medium carrots chopped
1 cup white mushrooms, sliced
6 cloves of garlic
1 1/2 cup of green lentils
1/2 TSP dried thyme
1 can (28 oz)diced tomatoes
1 can (3 oz) diced green chiles
1 TBS instant broth
2/3 cup low- fat plain yogurt
1 1/2 pounds linguine or spaghetti

1. In a large pot, heat oil over medium heat. Add onion, carrots, wine, and mushrooms;cook stirring occasionally, until softended. Add in the garlic. Add the lentils and thyme; cook stirring until lentils are coated, about 2 minutes.
2. Add the diced tomatoes and chiles. Add 4 cups of water and the broth and bring to a boil. Reduce heat, cover tightly,and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes.
3. Add salt and pepper to taste.
4. While the sauce is cooking cook pasta to your favorite al dente softness.
5. Toss with sauce and stir in yogyrt, top with grated Parmesan cheese.

Thursday, April 2, 2009

Grapefruit Vinaigrette

1/2 pink grapefruit
1 TSP Fresh Fennel
1/2 Cup Olive Oil
1/4 Cup Rice Vinegar
2TSP Salt
1 TBS Black, freshly ground pepper
1 TSP Chile Pepper

1. Juice the grape fruit half.
2. Combine the Grapefruit juice, olive oil, and rice vinegar until well combined
3. Add the salt, pepper, Chile pepper, and fennel. Mix until well combined.
4. Serve over salad, fish, vegetables. Get ready for a shock of YUM!

Sunday, March 29, 2009

Beet Pea & Curried Rice

3 Large Beets
3 Cups Jasmine Rice
1 sprig of rosemary
1 lemon
1 TBS Chile Pepper
1 TSP Cayenne
1 TBS Curry Powder
1/2 Cup Frozen or fresh peas


1. Peel and cut beets into 1 inch quarters. Place in a large pot with a vegetable steamer.
2. Cut the lemon in half. Squeeze one half over the beets, and slice the other half into 5-6 moon shaped slices. Place the sliced lemon on top of the beets. Add the sprig of rosemary. Steam on high for 45-50 minutes.
3. Mean while, prep the rice in a rice cooker, or on the stove.
4. Once the rice is complete, add 1-2 TBS of cooking oil to a large frying pan at medium heat.
5. Add the rice to the heated oil. Add the curry, chile pepper, and cayenne. Add the peas after you have mixed the spices into the rice. Cook over medium heat, turning frequently. The rice turns out the best when it is allowed to crisp a bit in the oil.
6. Once the beets are cooked through, remove the lemon slices and rosemary and mix the beets into the rice.
7. Cook for another 10 minutes. Add salt to taste. Can be served immediately or served cold as a salad. Great for lunch at work!

Thursday, March 12, 2009

Goat Cheese Sweet Potatoes

A tasty snack for any day of the week. This used to be my favorite snack after a long day at work when I was in college. So satisfying, and so easy to make. I would buy all the ingredients from Trader Joes- easy and cheap and still tasty. Just the way I like it. Enjoy!

1 LB sweet potatoes
1/4 cup water
1 TBS honey/agave nectar
1 package of fresh goat cheese

Equipment: 1 deep frying pan, 1 spatula

1. Cut sweet potatoes into rounds (peeling optional)
2. Place the cut sweet potatoes into a deep frying pan with the water and honey/agave nectar.
5. Cook on medium heat for about 15-20 minutes, turning the potatoes as they brown.
6. Cook the potatoes until they are just beginning to be soft, but not mushy.
7. Remove from the frying pan and place on serving ware.
8. Place a dollop of goat cheese on top of each potato round. Serve immediately. Great as a snack or appetizer.

Thursday, March 5, 2009

Easy Chard Pesto Pasta

Since I am drowning in winter greens I have become a master of hiding the greens in everyday food. The recipe that follows is by far my best easy, quick, and tasty dish I have thrown Chard into. Great way to boost your antioxidants!

1/2 1 yellow onion
1 bunch of Chard (about 1/2 a pound)
1 bunch of fresh basil
1/2 cup Pine Nuts
1/2 Cup Olive Oil
One Clove Fresh Garlic
1/4 cup green or kalamata olives
Dash of Cayenne
Salt to Taste

1. In a food processor dice the garlic and the onion.
2. Add in the basil, olive oil, and pine nuts and run processor until well combined.
3. Slowly Add in each chard leaf. Grind until well combined all pieces of chard are very small.
4. Add in the olives and cayenne and combine.
5. Transfer all of the contents from the food processor to a heated sauce pan. Add more olive oil if needed.Heat and cook for 10 minutes until the green tone turns a slightly deeper tone.
6. Toss with rigatoni, spaghetti, or any of your favorite pastas. Also great as a spread for sandwiches.

Thursday, February 26, 2009

Pea Shoot & Smoked Bacon Soup

I received pea shoots in my CSA box last week and didn't know what to do with them. Fortunately they sent a recipe along with the veggies. Below is verbatim the recipe, except with minor changes to the meat contents. You can make this using chicken broth and traditional bacon.

1 onion
3 Slices of Smoked "bacon" (I use Morning Star)
1 Medium Potato
1 Tbs Olive Oil
50g Pea Shoots (1 pack)
1 pint veggie broth
1 tbs sour cream

1. Finley chop the onion and fry in the olive oils in a saucepan for 5 minutes,
2. Chop the "bacon" into small pieces and add to the saucepan. Fry for for 5 minutes until the onions start to brown.
3. Peel the potato and chop in to 1cm square dice. Add the potato and the veggie broth to the saucepan. Boil for 1- minutes until the potato is soft.
4. Place the contents of the saucepan into a blender of food processor, and blend until smooth.
5. Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached.
6. Return to pan and reheat.
7. Serve in bowls with a swirl of sour cream. Serve with warm bread.