Saucy Asian Meatballs
Cindy(mommy_of_love1) via Taste of Home
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon plus 1/4 cup reduced-sodium soy sauce, divided
1 pound lean ground turkey
1/4 cup rice vinegar
1/4 cup tomato paste
2 tablespoons molasses
1 teaspoon hot pepper sauce
In a large bowl, combine the garlic, ginger and 1 teaspoon soy sauce. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink.
In a large saucepan, combine the vinegar, tomato paste, molasses, pepper sauce and remaining soy sauce. Cook and stir over medium heat for 3-5 minutes. Add the meatballs; heat through. Yield: 3 dozen.
Wednesday, January 26, 2011
Saturday, January 22, 2011
Brown Sugar Chocolate Chunk Cookies
Brown Sugar Chocolate Chunk Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt (pref. kosher salt)
14 tbsp butter, room temperature
1 1/2 cups brown sugar
1 large egg
2 tsp vanilla extract
2 cups dark or semisweet chocolate chunks
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until smooth and fluffy. Beat in egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until no streaks of dry ingredients remain visible. Stir in chocolate chunks.
Shape dough into balls just over 1-inch in diameter. Place on prepared baking sheet, allowing for room to spread.
Bake for 12-14 minutes, until cookies are very lightly browned around the edges. Cookies may look slightly “wet” – but not raw – at the center (bake until golden all over for crispier cookies).
Cool for 3-4 minutes on baking sheets, then transfer to wire racks to cool completely.
Makes 2 1/2 – 3 dozen cookies
From here.
Friday, January 21, 2011
Whole Wheat Flatbreads
Whole Wheat Flatbreads
by Oven Love, adapted from Cookistry
makes 12 flatbreads (3 WW Points Plus values each)
1 1/4 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon agave nectar (you can use honey or white sugar here, too)
3 cups whole wheat flour
1 teaspoon salt
2 tablespoons olive oil
In the bowl of your stand mixer, combine the water, yeast, and agave nectar (or chosen sweetner), and set aside for 5 minutes, until it begins to get foamy.
Add the whole wheat flour and salt and knead with the dough hook until the dough is smooth and beginning to become elastic. Add the olive oil and continue kneading until the oil is incorporated and the dough is smooth, shiny, and elastic.
Cover the bowl with plastic wrap and set aside for 30 minutes.
After 30 minutes, the dough will have risen, but it won't be doubled. Take it out of the bowl, knead it briefly, and divide it into 12 roughly equal portions (I use kitchen shears or a large knife for smooth separation). They don't have to be exactly the same unless you're a perfectionist. I actually like the option of having some larger and some smaller.
Roll each portion into a ball as you would for buns, then flatten each one slightly. Cover them with a clean kitchen cloth so they don't dry out as you're working with them one at a time.
Assuming you're using a cast iron pan, heat the pan over medium-high heat while you start rolling the flatbreads. You don't need any oil - these are cooked in a dry pan.
On a lightly floured work surface roll the first flatbread to a 6-inch circle. It doesn't have to be exact, and it doesn't have to be a perfect circle. Brush off any excess flour and put the first flatbread in your frying pan. A little flour clinging to the flatbread is fine, but flour that falls off in the pan may burn so you want to remove as much as possible.
Start rolling the next flatbread while you're keeping an eye on the first. It will start forming bubbles and might puff up completely. It will take a minute or so to cook on the first side, depending on how hot your pan is. When the the bottom is lightly browned in spots but the bread is still completely soft and pliable, it's done on the first side.
Turn the bread over and cook on the second side for about 30 seconds or so. Again, you're looking for a few brown spots. If the bread is puffy, press it down with a spatula so the whole surface is contacting the pan. Press gently to deflate it, and watch out for escaping steam.
If you get a good rhythm going, you can have the next flatbread rolled when the first one is finished. If you have a large griddle, or if you're cooking them outdoors on your grill, you can cook two or three at a time. And here's another time saver. If you're cooking these on your grill, close the lid and they'll cook on both sides. No need for turning, unless you want more browning (or grill marks) on that second side.
Have a clean kitchen towel ready for your flatbreads. Put them on the towel and fold the sides over to cover them as they're done, and stack them up as you have more. They're best served right away, while they're still warm from cooking. If you want to reheat them later, just heat them briefly in your dry cast iron pan. A few seconds is all they'll need.
From here.
by Oven Love, adapted from Cookistry
makes 12 flatbreads (3 WW Points Plus values each)
1 1/4 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon agave nectar (you can use honey or white sugar here, too)
3 cups whole wheat flour
1 teaspoon salt
2 tablespoons olive oil
In the bowl of your stand mixer, combine the water, yeast, and agave nectar (or chosen sweetner), and set aside for 5 minutes, until it begins to get foamy.
Add the whole wheat flour and salt and knead with the dough hook until the dough is smooth and beginning to become elastic. Add the olive oil and continue kneading until the oil is incorporated and the dough is smooth, shiny, and elastic.
Cover the bowl with plastic wrap and set aside for 30 minutes.
After 30 minutes, the dough will have risen, but it won't be doubled. Take it out of the bowl, knead it briefly, and divide it into 12 roughly equal portions (I use kitchen shears or a large knife for smooth separation). They don't have to be exactly the same unless you're a perfectionist. I actually like the option of having some larger and some smaller.
Roll each portion into a ball as you would for buns, then flatten each one slightly. Cover them with a clean kitchen cloth so they don't dry out as you're working with them one at a time.
Assuming you're using a cast iron pan, heat the pan over medium-high heat while you start rolling the flatbreads. You don't need any oil - these are cooked in a dry pan.
On a lightly floured work surface roll the first flatbread to a 6-inch circle. It doesn't have to be exact, and it doesn't have to be a perfect circle. Brush off any excess flour and put the first flatbread in your frying pan. A little flour clinging to the flatbread is fine, but flour that falls off in the pan may burn so you want to remove as much as possible.
Start rolling the next flatbread while you're keeping an eye on the first. It will start forming bubbles and might puff up completely. It will take a minute or so to cook on the first side, depending on how hot your pan is. When the the bottom is lightly browned in spots but the bread is still completely soft and pliable, it's done on the first side.
Turn the bread over and cook on the second side for about 30 seconds or so. Again, you're looking for a few brown spots. If the bread is puffy, press it down with a spatula so the whole surface is contacting the pan. Press gently to deflate it, and watch out for escaping steam.
If you get a good rhythm going, you can have the next flatbread rolled when the first one is finished. If you have a large griddle, or if you're cooking them outdoors on your grill, you can cook two or three at a time. And here's another time saver. If you're cooking these on your grill, close the lid and they'll cook on both sides. No need for turning, unless you want more browning (or grill marks) on that second side.
Have a clean kitchen towel ready for your flatbreads. Put them on the towel and fold the sides over to cover them as they're done, and stack them up as you have more. They're best served right away, while they're still warm from cooking. If you want to reheat them later, just heat them briefly in your dry cast iron pan. A few seconds is all they'll need.
From here.
Wednesday, January 19, 2011
Lentil Soup with Sweet Potatoes & Spinach
Lentil Soup with Sweet Potatoes & Spinach
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 small sweet potatoes, peeled and cut into 1/2 inch cubes
1 1/2 cups brown lentils
4 (15 ounce) cans vegetable broth
2 cups water
2 cans (15 ounce) diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
2 cups chopped fresh spinach
In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.
Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.
Serves 8-10
From here.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 small sweet potatoes, peeled and cut into 1/2 inch cubes
1 1/2 cups brown lentils
4 (15 ounce) cans vegetable broth
2 cups water
2 cans (15 ounce) diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
2 cups chopped fresh spinach
In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.
Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.
Serves 8-10
From here.
Saturday, January 15, 2011
Beef Stew with Beer and Paprika
Beef Stew with Beer and Paprika
Ingredients
3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can Beer, 12 Ounce Can
4 cups Beef Stock
2 cups Water
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
½ teaspoons Paprika
½ teaspoons Kosher Salt
Freshly Ground Black Pepper
1-½ teaspoon Sugar
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)
Preparation Instructions
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer, beef stock, and water, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
From here.
Ingredients
3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can Beer, 12 Ounce Can
4 cups Beef Stock
2 cups Water
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
½ teaspoons Paprika
½ teaspoons Kosher Salt
Freshly Ground Black Pepper
1-½ teaspoon Sugar
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)
Preparation Instructions
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer, beef stock, and water, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
From here.
Lighter Everyday Cinnamon Rolls
Lighter Everyday Cinnamon Rolls
from the America’s Test Kitchen Healthy Family Cookbook
Preheat oven to 425F. Line an 8-inch square baking dish with aluminum foil and lightly grease.
Prepare the filling. Whisk together all filling ingredients in a small bowl. Set aside.
Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together into a shaggy ball. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily. This can also be done by kneading for about 1 minute with a paddle attachment or dough hook, and adding a tablespoon or two of flour to a mixer bowl.
Place dough on a lightly floured surface and press or roll out into a 9×12-inch rectangle with the long side facing you. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge.
Using a bench scraper to help you (or a large, flat spatula if you don’t have one), roll the dough up into a tight spiral. Pinch seam to seal.
Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.
Cover pan with aluminum foil.
Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown.
Use the foil to life the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.
Prepare the glaze: In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.
Store leftovers in an airtight container after they have completely cooled.
Makes 9 cinnamon rolls.
from the America’s Test Kitchen Healthy Family Cookbook
Filling
1/3 cup dark brown sugar
1/3 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt
1/3 cup dark brown sugar
1/3 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt
Dough
1 1/2 cups (7 1/2 oz) all purpose flour
3/4 cup (4 1/8 oz) whole wheat flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
5 tbsp butter, melted and cooled, divided
1 1/2 cups (7 1/2 oz) all purpose flour
3/4 cup (4 1/8 oz) whole wheat flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
5 tbsp butter, melted and cooled, divided
Glaze
3/4 cup confectioners’ sugar
1 oz light cream cheese
1 tbsp buttermilk
3/4 cup confectioners’ sugar
1 oz light cream cheese
1 tbsp buttermilk
Prepare the filling. Whisk together all filling ingredients in a small bowl. Set aside.
Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together into a shaggy ball. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily. This can also be done by kneading for about 1 minute with a paddle attachment or dough hook, and adding a tablespoon or two of flour to a mixer bowl.
Place dough on a lightly floured surface and press or roll out into a 9×12-inch rectangle with the long side facing you. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge.
Using a bench scraper to help you (or a large, flat spatula if you don’t have one), roll the dough up into a tight spiral. Pinch seam to seal.
Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.
Cover pan with aluminum foil.
Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown.
Use the foil to life the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.
Prepare the glaze: In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.
Store leftovers in an airtight container after they have completely cooled.
Makes 9 cinnamon rolls.
Thursday, January 13, 2011
Little Bear's Birthday Soup
Little Bear's Birthday Soup
We start with 1-3lbs of venison steak, cut into small chunks. Beef works well too, of course, but there is something about the complex flavor and lean nutrition of venison that is hard to duplicate. Besides, we're pretty sure that when Father Bear went hunting, he was more likely to come home with a deer than a steer!
In a large soup pot, bring eight cups of water to a boil. Add meat and simmer over medium low heat for about twenty minutes. Skim fat off the broth if necessary--if you're using venison, you probably will not have to do this, because it is so lean. Add one large (46-48oz) can of tomato juice. Season to taste with salt, pepper, thyme and a bay leaf. Our "secret ingredient" that really adds a lot of flavor is worchestishire sauce. I never measure any of this stuff. I just use my best judgement and do a lot of tasting before the soup gets to the table.
Return to a simmer and add any and all of the following:
1/2 cup lentils
1/2 cup barley
1/2 cup brown rice
4 medium potatoes, peeled and cubed
2 large carrots, peeled and chopped
1 medium onion, chopped
3 large celery stalks, chopped
Simmer until the lentils and grains are tender and the vegetables are desired consistency, about 30-45 minutes. I find that the potatoes are a good indicator--if the potatoes are done, the soup is probably done. At this point, I like to add a bag of frozen mixed veggies and simmer just a little longer. This adds peas, corn, green beans, lima beans, and a few more carrots. Of course, if you have any of these veggies fresh on hand, by all means, add them with the rest of the fresh veggies earlier in the recipe.
From here.
We start with 1-3lbs of venison steak, cut into small chunks. Beef works well too, of course, but there is something about the complex flavor and lean nutrition of venison that is hard to duplicate. Besides, we're pretty sure that when Father Bear went hunting, he was more likely to come home with a deer than a steer!
In a large soup pot, bring eight cups of water to a boil. Add meat and simmer over medium low heat for about twenty minutes. Skim fat off the broth if necessary--if you're using venison, you probably will not have to do this, because it is so lean. Add one large (46-48oz) can of tomato juice. Season to taste with salt, pepper, thyme and a bay leaf. Our "secret ingredient" that really adds a lot of flavor is worchestishire sauce. I never measure any of this stuff. I just use my best judgement and do a lot of tasting before the soup gets to the table.
Return to a simmer and add any and all of the following:
1/2 cup lentils
1/2 cup barley
1/2 cup brown rice
4 medium potatoes, peeled and cubed
2 large carrots, peeled and chopped
1 medium onion, chopped
3 large celery stalks, chopped
Simmer until the lentils and grains are tender and the vegetables are desired consistency, about 30-45 minutes. I find that the potatoes are a good indicator--if the potatoes are done, the soup is probably done. At this point, I like to add a bag of frozen mixed veggies and simmer just a little longer. This adds peas, corn, green beans, lima beans, and a few more carrots. Of course, if you have any of these veggies fresh on hand, by all means, add them with the rest of the fresh veggies earlier in the recipe.
From here.
Hamburger Buns
Hamburger Buns in 30 minutes:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar or 1/2 cup honey
6 T. active dry yeast
1 T. salt
3 eggs, beaten
10 1/2 cups white or wheat flour (For company we usually use 4 cups wheat to 6 bread flour then add bread flour as needed, but this is wonderful with all whole wheat.)
Mix first 4 ingredients and let rest for 15 minutes. It should get sponge and get bubbly. Add remaining ingredients. Mix, then knead for 5 minutes. Preheat oven to 425. Roll out to 1/2″ thick. Shape immediately. I use the ring from a wide mouth canning jar for hamburger buns. You could also make child size buns. Let rise for 10 minutes. Bake for 10 minutes or until done.
From here.
3 1/2 cups warm water
1 cup oil
3/4 cup sugar or 1/2 cup honey
6 T. active dry yeast
1 T. salt
3 eggs, beaten
10 1/2 cups white or wheat flour (For company we usually use 4 cups wheat to 6 bread flour then add bread flour as needed, but this is wonderful with all whole wheat.)
Mix first 4 ingredients and let rest for 15 minutes. It should get sponge and get bubbly. Add remaining ingredients. Mix, then knead for 5 minutes. Preheat oven to 425. Roll out to 1/2″ thick. Shape immediately. I use the ring from a wide mouth canning jar for hamburger buns. You could also make child size buns. Let rise for 10 minutes. Bake for 10 minutes or until done.
From here.
Tuesday, January 4, 2011
Grands Taco Melts
Grands Taco Melts
Pillsbury website,
Dottie
1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup wate
r 1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
1. Heat oven to 375ºF.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
Pillsbury website,
Dottie
1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup wate
r 1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
1. Heat oven to 375ºF.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
Mexican Pizza
Mexican PizzaRaeMac096
1 can Pillsbury pizza dough
1 can refried beans
1/4 cup taco sauce
1lb cooked ground beef
2 tbsp. taco seasoning
2 cups mexican style shredded cheese
Sour cream
1. Mix taco seasoning in with ground beef. Cook, drain.
2. Roll out pizza dough on greased baking dish.
3. Spread 1/2 can refried beans over dough.
4. Spread taco sauce on top of beans.
5. Sprinkle ground beef on top of taco sauce.
6. Cover with cheese.
7. Follow cooking instructions on can of pizza dough.
8. Serve with sour cream.
2. Roll out pizza dough on greased baking dish.
3. Spread 1/2 can refried beans over dough.
4. Spread taco sauce on top of beans.
5. Sprinkle ground beef on top of taco sauce.
6. Cover with cheese.
7. Follow cooking instructions on can of pizza dough.
8. Serve with sour cream.
Stuffed Pizza Rolls
Stuffed Pizza Rolls
Recipe from OurBestBites
1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
*You can use regular pizza dough, or thin crust.
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.
Recipe from OurBestBites
1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
*You can use regular pizza dough, or thin crust.
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.
Black Bean-Smothered Sweet Potatoes
Black Bean-Smothered Sweet Potatoes
(modified from EatingWell, December 2005/January 2006)
4 servings
- 4 medium sweet potatoes
- 2 teaspoons extra-virgin olive oil
- ½ to 1 medium onion
- 1-2 cloves garlic
- 2 15-ounce can black beans, rinsed
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- salt to taste (smoked salt is especially good)
- one lime
- 4 tablespoons chopped fresh cilantro
1. Prick sweet potatoes with a fork in several places. Place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.
2. Meanwhile, sauté onion and garlic in olive oil on medium for 3 to 5 minutes, until onion is translucent and starting to brown. Add beans, tomato, cumin, coriander, cinnamon and and simmer for five minutes. Add salt to taste.
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each a squeeze of fresh lime juice and a sprinkle of cilantro.
Shrimp with Mustard-Horseradish Sauce
Shrimp with Mustard-Horseradish Sauce
(Makes 4 main dish or 8 appetizer servings, recipe adapted slightly from Lose Weight the Smart Low-Carb Way.)
1-2 thin slices lemon
salt to taste
1 pound large or jumbo raw shrimp, thawed if frozen (20-30 shrimp, depending on the size you buy)
4 tsp. fresh squeezed lemon juice
4 tsp. Dijon mustard
2 1/2 T extra-virgin olive oil
1 T prepared horseradish (more or less to taste)
2 tsp. light sour cream (or slightly more if you want a milder sauce)
salt and fresh-ground black pepper to taste
1-2 T finely chopped green onion
If using frozen shrimp, thaw overnight in refrigerator.
(Makes 4 main dish or 8 appetizer servings, recipe adapted slightly from Lose Weight the Smart Low-Carb Way.)
1-2 thin slices lemon
salt to taste
1 pound large or jumbo raw shrimp, thawed if frozen (20-30 shrimp, depending on the size you buy)
4 tsp. fresh squeezed lemon juice
4 tsp. Dijon mustard
2 1/2 T extra-virgin olive oil
1 T prepared horseradish (more or less to taste)
2 tsp. light sour cream (or slightly more if you want a milder sauce)
salt and fresh-ground black pepper to taste
1-2 T finely chopped green onion
If using frozen shrimp, thaw overnight in refrigerator.
Find a pan that will hold shrimp in close to a single layer, fill half full of water, add lemon slices and salt to taste and bring to boil. Let water boil 5 minutes, or long enough to get lemon flavor in the water.
While water boils, whisk together the lemon juice, Dijon mustard, extra-virgin olive oil, horseradish, and sour cream. Season to taste with salt and fresh ground black pepper. Taste sauce and see if you want a bit more sour cream. Chop green onions and mix into sauce.
After water has boiled for 5 minutes reduce the heat to simmer, add shrimp, and cook until shrimp turn opaque and pink and feel firm, about 2-3 minutes. Don't overcook or shrimp will turn rubbery. Drain shrimp in a colander placed in the sink and discard lemon.
When shrimp has drained place in a bowl and mix with the sauce. Serve right away for a warm dish or chill the shrimp and serve cold.
This can be made ahead and stored in the refrigerator for a few days. It would be great to take to work for lunch, and could also be served on top of a salad.
From here.
Saturday, January 1, 2011
Zannie’s Black-Eyed Pea Dip
Zannie’s Black-Eyed Pea Dip
Ingredients
1 can (14-ounce) Can Black-eyed Peas¼ whole Onion, Chopped Fine
¼ cups Sour Cream
8 slices Jarred Jalapenos
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste
Salt And Black Pepper To Taste
Preparation Instructions
Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.
From here.
Homemade Spaghetti-O's
Homemade Spaghetti-O's
(I know this recipe isn't too exact, but relax- taste it as you go along, and do what you like. Have fun and be flexible!)
6 cups canned tomato sauce
3-4 cups water
2-3 teaspoons garlic powder (depending on how garlicky you like it)
1 lb bag anelletti (ring shaped pasta- you could use any small pasta- alphabet or stars would be fun!)
1-1 1/2 cup sharp cheddar cheese, shredded (fresh shredded is best!)
1/4-1/2 cup milk
2 tbs butter
salt, to taste
1. Combine tomato sauce, water and garlic powder in a large pot. Bring to a boil.
2. When the tomato mixture is boiling, add the pasta to the pot. Cook, stirring frequently (the pasta is tiny, so it's easy to stick to the bottom) for about 20 minutes, or until the pasta is soft.
3. Stir in cheese until melted. Add milk, butter and salt to taste. Taste it, check it out, see how you like the flavors. Then enjoy it!
From here.
(I know this recipe isn't too exact, but relax- taste it as you go along, and do what you like. Have fun and be flexible!)
6 cups canned tomato sauce
3-4 cups water
2-3 teaspoons garlic powder (depending on how garlicky you like it)
1 lb bag anelletti (ring shaped pasta- you could use any small pasta- alphabet or stars would be fun!)
1-1 1/2 cup sharp cheddar cheese, shredded (fresh shredded is best!)
1/4-1/2 cup milk
2 tbs butter
salt, to taste
1. Combine tomato sauce, water and garlic powder in a large pot. Bring to a boil.
2. When the tomato mixture is boiling, add the pasta to the pot. Cook, stirring frequently (the pasta is tiny, so it's easy to stick to the bottom) for about 20 minutes, or until the pasta is soft.
3. Stir in cheese until melted. Add milk, butter and salt to taste. Taste it, check it out, see how you like the flavors. Then enjoy it!
From here.
Slow-Cooked Pot Roast With Mustard and Horseradish Gravy
Slow-Cooked Pot Roast With Mustard and Horseradish Gravy
From Fine Cooking
Ingredients
2 carrots, peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley
Directions
From Fine Cooking
Ingredients
2 carrots, peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley
Directions
- Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker.
- In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.
- Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock.
- Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.
- Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.
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