Crust
3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt
Stir ingredients together until thoroughly mixed.
Pizza Sauce
1 1/2 cups tomato sauce
1/2 t. garlic powder
1 1/2 t. oregano
1 1/2 t. basil
Stir together and simmer for a few minutes.
Pizza Pocket Fillings
Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms
To form a Pizza Pocket
Roll a small ball of dough into a circle. Place one tablespoon of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together.
Lay Pizza Pockets on a cookie sheet lined with parchment paper. Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.
Bake your Pizza Pockets
For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.
Friday, January 16, 2009
Thursday, January 8, 2009
Vegetable Soup
I need to use up all the vegetables in the crisper and I think this recipe will be just the thing....
Basic Vegetable Soup
Serves 8
My mother cooked all the vegetables in water. Although potatoes were always included, the choice of other vegetables was often a matter of availability. The trick was the finish. Here it is:
2 potatoes (about 4 ounces each)
1 small cabbage
2 leeks
2 carrots
2 celery ribs with their leaves
2 medium-size yellow onions
Freshly ground pepper
2 teaspoons salt
½ teaspoon dried thyme
2 bay leaves
Small bunch of fresh parsley
10 cups of water
1. Peel the vegetables. Cut the potatoes and cabbage into small cubes; wash the leeks carefully and slice them crosswise. Slice the carrots and celery as well, and quarter the onions. You should have about 10 cups of prepared vegetables. Use the same amount of water.
2. Place all the vegetables in a stockpot. Season with a grind of fresh pepper, add the salt, thyme, bay leaves, and parsley, and toss with the vegetables. Add the water. Cover and bring to boil slowly. Reduce the heat and simmer for 1½ hours.
3. Remove and discard the bay leaves. Drain the vegetables, reserving the cooking liquid. Purée the vegetables in a food mill using the cooking liquid over the purée to thin them out. Reheat the soup until the first boil. Taste and correct the seasonings and serve.
Basic Vegetable Soup
Serves 8
My mother cooked all the vegetables in water. Although potatoes were always included, the choice of other vegetables was often a matter of availability. The trick was the finish. Here it is:
2 potatoes (about 4 ounces each)
1 small cabbage
2 leeks
2 carrots
2 celery ribs with their leaves
2 medium-size yellow onions
Freshly ground pepper
2 teaspoons salt
½ teaspoon dried thyme
2 bay leaves
Small bunch of fresh parsley
10 cups of water
1. Peel the vegetables. Cut the potatoes and cabbage into small cubes; wash the leeks carefully and slice them crosswise. Slice the carrots and celery as well, and quarter the onions. You should have about 10 cups of prepared vegetables. Use the same amount of water.
2. Place all the vegetables in a stockpot. Season with a grind of fresh pepper, add the salt, thyme, bay leaves, and parsley, and toss with the vegetables. Add the water. Cover and bring to boil slowly. Reduce the heat and simmer for 1½ hours.
3. Remove and discard the bay leaves. Drain the vegetables, reserving the cooking liquid. Purée the vegetables in a food mill using the cooking liquid over the purée to thin them out. Reheat the soup until the first boil. Taste and correct the seasonings and serve.
Thursday, January 1, 2009
Tomato Basil Bread
Can you tell I'm experimenting with my bread machine again? The mixing paddle of the bread machine leaves a hole in the loaf, so we've been using it only for the dough cycle.
Some things at Aldi's are just not good, like, say, their version of V8 juice. This recipe seems like a good way to use it up.
1 1/4 c Tomato juice
1 1/3 T Honey
1 3/4 t Basil
1 2/3 ts Salt (omit if using Commercial tomato juice)
1 1/2 To 3 T gluten
3 1/3 c Whole wheat flour
2 t Yeast
Mix/add per directions on your bread machine, timer: medium
Some things at Aldi's are just not good, like, say, their version of V8 juice. This recipe seems like a good way to use it up.
1 1/4 c Tomato juice
1 1/3 T Honey
1 3/4 t Basil
1 2/3 ts Salt (omit if using Commercial tomato juice)
1 1/2 To 3 T gluten
3 1/3 c Whole wheat flour
2 t Yeast
Mix/add per directions on your bread machine, timer: medium
Polenta Bread with Rosemary and Garlic
1 1/2 ts Active dry yeast
3 c Bread flour
1/3 c Yellow cornmeal
1 1/2 ts Dried rosemary
1 1/2 Cloves garlic, chopped
3/4 ts Salt
1 1/2 c Water
Place the ingredients in the bread machine in the order recommended by the manufacturer. Process on white bread cycle. Serving Ideas This bread goes great with chili.
3 c Bread flour
1/3 c Yellow cornmeal
1 1/2 ts Dried rosemary
1 1/2 Cloves garlic, chopped
3/4 ts Salt
1 1/2 c Water
Place the ingredients in the bread machine in the order recommended by the manufacturer. Process on white bread cycle. Serving Ideas This bread goes great with chili.
Friday, December 26, 2008
Whole Wheat Lite Oatmeal Bread
I make this recipe in my bread machine, using the dough cycle to do all the kneading. After the first rise, I remove the dough from the bread machine and either form it into rolls or place in loaf pans and let the dough rise a second time before baking. Bake at 350 for about 40 minutes.
The first time I tried this recipe I didn't have any vital wheat gluten but I went ahead and made it anyway; the bread barely rose at all. Don't skip this ingredient.
1 to 1 1/4c water (or milk, or veg stock, soymilk, any liquid you want)
1 1/2t salt (I use iodized sea salt)
1 1/2T sweetener (sugar, honey, corn syrup, molasses, whatever you want)
1 1/2T applesauce
1T gluten (or King Arthur's Bread Machine Boost)
1c oatmeal (quick cooking, regular, steel cut or any other grain--I use
it uncooked)
2 1/2c bread flour (I use 2 cups unbleached flour and 1/2 cup whole wheat flour)
2t yeast
You'll get best results with lots of machines loading this way--liquid,
dry ingredients, then flour, then yeast. Remember to never let the
yeast and salt touch in your abm for best rising results.
The first time I tried this recipe I didn't have any vital wheat gluten but I went ahead and made it anyway; the bread barely rose at all. Don't skip this ingredient.
1 to 1 1/4c water (or milk, or veg stock, soymilk, any liquid you want)
1 1/2t salt (I use iodized sea salt)
1 1/2T sweetener (sugar, honey, corn syrup, molasses, whatever you want)
1 1/2T applesauce
1T gluten (or King Arthur's Bread Machine Boost)
1c oatmeal (quick cooking, regular, steel cut or any other grain--I use
it uncooked)
2 1/2c bread flour (I use 2 cups unbleached flour and 1/2 cup whole wheat flour)
2t yeast
You'll get best results with lots of machines loading this way--liquid,
dry ingredients, then flour, then yeast. Remember to never let the
yeast and salt touch in your abm for best rising results.
Peasant Bread
This breads texture is a cross between focaccia and English muffin bread. It's wonderful toasted and is so easy to make because it requires no kneading.
2¾ hours 15 min prep
2 loaves
1 (2 1/4 teaspoon) package active dry yeast
2 cups warm water, divided
4 cups all purpose flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon butter, melted
Your choice of topping
poppy seed or garlic bread seasoning or parmesan cheese or cinnamon sugar mixture
Dissolve yeast in 1 cup warm water.
In a large bowl, combine flour, salt and sugar.
Add the yeast mixture and remaining 1 cup of warm water; stir until combined.
Cover and let rise in a warm place until doubled. (About 1 hour).
Stir dough down.
Divide in half.
Place each half in a greased 1 quart round casserole or ovenproof bowl.
Brush tops with melted butter and sprinkle with topping.
Let rise in a warm place until doubled; about 45 minutes.
Bake at 350 degrees for 30 minutes or until top is golden brown.
Remove from pans to cool.
2¾ hours 15 min prep
2 loaves
1 (2 1/4 teaspoon) package active dry yeast
2 cups warm water, divided
4 cups all purpose flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon butter, melted
Your choice of topping
poppy seed or garlic bread seasoning or parmesan cheese or cinnamon sugar mixture
Dissolve yeast in 1 cup warm water.
In a large bowl, combine flour, salt and sugar.
Add the yeast mixture and remaining 1 cup of warm water; stir until combined.
Cover and let rise in a warm place until doubled. (About 1 hour).
Stir dough down.
Divide in half.
Place each half in a greased 1 quart round casserole or ovenproof bowl.
Brush tops with melted butter and sprinkle with topping.
Let rise in a warm place until doubled; about 45 minutes.
Bake at 350 degrees for 30 minutes or until top is golden brown.
Remove from pans to cool.
Cream of Turkey & Wild Rice Soup
The family didn't mind leftover turkey when I used it to create this creamy, filling soup. Right after we finished our Christmas dinner I boiled the turkey carcass to make stock, and refrigerated it for 12 hours in order to easily skim off the fat.
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots (I used onions)
1/4 cup all-purpose flour (I used whole wheat)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth (or homemade stock)
1 cup quick-cooking or instant wild rice (see Ingredient Note)
3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots (I used onions)
1/4 cup all-purpose flour (I used whole wheat)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth (or homemade stock)
1 cup quick-cooking or instant wild rice (see Ingredient Note)
3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
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