this recipe will make a pretty large size pizza – but if you think you will need two pizzas – just double everything * take two cups of flour and add 1/8 tsp active dry yeast and 1 1/8 tsp salt * stir the dry mix together and slowly drizzle in 4/5 cup of water * Do not overwork the dough – 3 minutes should be plenty of time to create a shaggy ball of dough * Cover dough with plastic wrap and leave in at a cool room temperature * after 12 to 18 hours the dough should be double in size * Once ready it can be stored in the refrigerator for up to 3 days – until you are ready to bake * about one hour before you are ready to bake – turn the dough out onto a lightly flowered surface * stretch and pat the dough in preparation to roll it * using a rolling-pin thin out the dough ball to a circle with about 3/8 inch width * place the pizza dough on a sheet and add some toppings: such as marinara sauce and mozzarella cheese (perhaps some thin sliced onion and chopped olives too) * place in a 375F pre-heated oven and let it bake * maybe 15 to 20 minutes * visually check the pizza pie so it is baked to your preference * remove from oven and let it cool before it is sliced and served * remember the thinner the crust the better the pie!
As the temperatures go up – here’s a vegetable recipe that can be served to help cool you off * resembles a ratafia in vegetable selection – but with a plentiful 1/2 cup of Parmigiano-Reggiano cheese added – this stew becomes a luxurious medley of summer bounty * Here is a recipe for two and as the vegetables pile on it seems like the recipe is for more people, but we really want some leftovers to serve cold or slightly warmed on an extra hot day * Get out a cup to measure one cup portions * Let’s dice one cup of eggplant, one cup of diced tomatoes, one cup of diced zucchini and place in a medium bowl on the side * Saute 1/2 cup of diced onions, 1/2 cup of celery and two chopped garlic cloves in two Tbsp olive oil * Add the diced eggplant-zuccini-tomatoes to the pan along with 1/2 cup of corn and 2/3 cup of cold water * let it cook for 12 minutes with a cover over the pan * Add the 1/2 cup of Parmigiano-Reggiano cheese * Let it simmer for another 8 minutes with the cover still on the pan * A total cook time of 20 minutes should soften and blend everything enough for a first serving * Can be served with bread or a side of grits * Guaranteed to bring joy to the tasters!
I spent yesterday creating a new twist to an old favorite by eliminating a number of ingredients * It was mixed, molded and set with gelatin when left in the refrigerator to firm * The flavor will remind you of holidays and special gatherings * It can also bring a cool moment to extra hot summer days * After a number of trials – this is the recipe that worked for me * Mix together in a medium size bowl 1/2 cup of cranberry jelly, 1/2 cup mayo, 1/4 cup red wine vinegar and 10 to 16 oz of flaked canned chicken breast * Add a cup of chopped pecan nuts to the mix * Bring one cup of water to a boil and dissolve four packets of plain geletin powder in the water * Pour and even the cranberry mayo chicken wine vinegar pecan mix into an oiled mold – make sure the mold is not to deep ( 1 inch or less in-depth to start) * perhaps a large casserole dish will help * Pour the dissolved gelatin over the cranberry pecan mix * cover with plastic wrap and refrigerate * it should be ready to serve in the most – two hours * sides of celery and crackers make it a nice lunch dish!
If you can – a double batch of rhubarb can be used to make this barbecue sauce – it can be frozen for two or three months and used when desired * rhubarb barbecue sauce is delicious on chicken, beef, pork, fish or as a marinate for vegetables * Let’s begin with 2 to 4 cups of thin sliced rhubarb placed on the side * a barbecue mix of 1/4 cup ketchup mixed with 1/4 cup brown sugar -plus 2 tsp Worcestershire sauce, 1 Tbsp cider vinegar with salt and pepper to taste are also placed on the side * Heat 1 Tbsp of olive oil in a large saucepan over medium heat * add 1 small chopped onion and 2 cloves of minced garlic * add the thinly sliced rhubarb and simmer until the onion and rhubarb are soft * add the mix of ketchup, brown sugar, Worcestershire sauce and vinegar barbecue sauce to the onion garlic and simmered rhubarb * let it meld under heat for 10 minutes * remove and let it cool so that it can be covered and refrigerated for up to three days * Or this tangy, healthy barbecue sauce can be frozen for two to three months
Let’s hear it for dandelion greens! * Pure dandelion salad can be made with as little as 6 ounces of trimmed, washed and dried, dandelion greens * three 8 – minute hard boiled eggs – both peeled, quartered and lightly seasoned are good garnish * six medium beets – cooked, peeled and seasoned also work as garnish * Beets can be made on the stove top or baked for 1 hour and 15 minutes at 350 degrees ( until tender when pierced with the tip of a pairing knife) * Cut the beets into 3/4 inch wedges and season with salt and pepper * Dress the beets with 2 Tbsp of vinaigrette dressing and toss well to coat * A vinaigrette season can be mixed in a small bowl by whisking 2 garlic cloves, 2 tsp grated ginger, 2 Tbsp lime juice, 1 Tbsp sherry vinegar, and 2 Tbsp Dijon mustard * season with salt and ground black pepper and whisk in 4 Tbsp of extra virgin olive oil * Place dandelion greens in a large shallow bowl * Season lightly with salt and pepper and toss gently to coat * Add up to 3 Tbsp of vinaigrette and toss to coat leaves well * Divide the dressed leaves among 6 plates * Garnish each plate with beets and hard boiled eggs * Enjoy this celebrated spring favorite
Kim Chi has been part of my diet for a number of years * However, it must be admitted that it has never been very Korean * I use to boil some green cabbage – add some red pepper and garlic salt and return it to the refrigerator in a sealed container to let it meld * The taste was good but hardly spectacular in a Korean sense * It was missing something and after some reading in the Korean Table cookbook – I realized that fermentation was not taking place * most Kim Chi recipes add fermented products, such as oyster sauce or shrimp sauce and I thought they provided fermentation * That was wrong – so on further investigation – it was found that rice was needed * cooked white rice * Personally, I have never seen pieces of rice in the jars of Kim Chi for sale in stores * probably the rice was chopped up when processing the Kim Chi red paste * to make 6 Tbsp of red sauce or paste please process the following * 4 or 5 garlic cloves, 1/2 tsp minced ginger, 1 Tbsp salt, 3 dices green onions, 2 Tbsp sugar, 2 Tbsp water, 2 Tbsp oyster sauce, 2 Tbsp shrimp cocktail sauce and as much red chili pepper as you can handle (can you handle the 1/4 cup of red chile pepper that the recipe calls for?) * and remember 2 Tbsp of cooked white rice * Some recipes call for 2 Tbsp of anchovy paste or fish sauce * both are anchovy products and can be used instead of oyster sauce and shrimp sauce if desired * Once the Kim Chi red paste sauce is prepared – place it to the side in a medium size mixing bowl * The chosen type of cabbage for this recipe is green cabbage as opposed to savoy or napa * I find it the most plentiful where I live * Bring five cups of water and 1/2 cup salt to a boil * Let the brine cool for five minutes and pour it over a head of cored and chopped (into about 1″ pieces) cabbage * Cover the cabbage with the very hot brine and let it sit for ten minutes * Take the cabbage and rinse it with cold water * Now is the time to mix the Kim Chi Red paste and brine cooked cabbage together * Once mixed – place it in a covered container to meld at room temperature for twenty four hours * It is now ready to be served
Here is a great energy ball that’s made by hand forming processed dried fruits and nuts * No need for baking * These bite size small balls are hand shaped and covered with unsweetened coconut while still sticky * In a food processor pulse 2 cups of pitted dates with 1 cup of raw cashews, 1/2 cup of raw sunflower seeds, 1/4 cup of sweetened desiccated coconut, 1/4 cup cocoa powder, 2 Tbsp honey, 1 tsp cinnamon and 1/4 tsp cayenne until it is smooth and like dough * To make each bite – roll up 2 Tbsp of dough into a ball and then roll the small ball in additional unsweetened coconut * Should make about 2 dozen balls * They can give a natural energy boost without caffeine or junk * They can be made without having to turn on the oven * they are whole food based bites that can be stored in an airtight container for up to 1 week * A good way to avoid the lab made sweeteners, preservatives and strange protein isolates found in some processed bars * This is a good recipe for any left over pitted or dried dates
Coat the griddle or skillet with cooking spray * Preheat the oven to 200F and in a large bowl whisk together – 2 cups of spelt or all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/8 tsp cinnamon and a pinch of sea salt * In a separate bowl whisk together 1 1/2 cups of 1% buttermilk, 3 egg whites , 1 egg, and 2 Tbsp honey until the wet ingredients are smooth * Add the wet ingredients to the dry ingredients and mix with a spatula or wooden spoon until just lumpy * Stir in 1/2 cup of dark chocolate chips * Scoop ladleful of batter onto griddle about 3 inches apart and cook until the bottoms are golden and bubbles on top have burst (about 2 minutes) * Flip and cook for another 1 minute until bottoms are golden * Transfer to a baking sheet and keep warm in the oven – uncovered – until ready to serve….but remember this is not the time to stack them – just overlap slightly if necessary * To serve stack the pancakes on each plate with a drizzle of maple syrup and perhaps some raspberries as garnish
I like to use a low fat smoked turkey kielbasa for this home style soup * Render 1 lb of low fat turkey kielbasa in a pan until it is cooked thru * Set aside until we add it back later on * In a cooking pot pour 2 Tbsp of olive oil – saute 4 cloves of minced garlic * add in 1 can of cannellini beans and about 2 medium sized cubed red potatoes * Add 2 quarts of chicken broth along with 6 oz of kale torn into one inch pieces * Sprinkle in 1/4 cup of good red wine vinegar and 1/2 tsp black pepper * Add the cooked kielbasa back into the pot and let it cook for 10 minutes * allow it to simmer for 20 minutes and remove from heat to cool down * If time permits let the flavors meld for an hour and then reheat before serving or prepare the soup a day in advance and then reheat * As a reminder – different beans may be substituted – black beans are always interesting !
I would like to send a tribute to something that gives incredible flavor * and from what you see in the title – of course I am referring to Key West Limes * what flavor they add to anything they are added too * Key West Limes have the ability to let your imagination run wild * they add more tangy flavor than taste buds can expect on almost any food * The obvious is to squeeze some of the flavorful juice on fish * it adds a new dimension – and a totally unexpected burst of fragrant citrus flavor * but don’t confuse this with regular lemons or limes – they are quite different * There small size make them appear to be dried….but their not * They are small citrus flavor bombs that bring a firework of flavor to food * Add some to a salad and stand back * or cut one in half and pour the juice into a drink and sit back for a surprise of fresh taste * It’s a wild tangy citrus vacation to a sunny distant memory of taste * it may remind you of the palate’s first encounter with lemon or lime juice * It may be because Key Limes have such a new flavor about them * Even the fragrance is a special treat for the senses * This is a flavor fruit that wants you to experiment with it *