Bolillos are a Mexican bread shaped like footballs. We usually use them for sandwiches. I prefer them over french bread because they are individual. This recipe turned out well. The only downside was that they were time consuming because I had a difficult time shaping them! I think that in the future, I will just purchase them from the store because here in the southwest, they are abundantly available.
Source: http://homesicktexan.blogspot.com
Ingredients:
2 1/2 cups of flour
1 cup of warm water
1 teaspoon dry yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup of canola oil
Cornmeal Method:
Mix together one cup of flour, yeast and warm water. Add one more cup of flour, sugar, salt and oil and stir until ingredients are combined but dough is still wet and shaggy. Let dough rest for 15 minutes.
Sprinkle 1/2 cup of flour on a clean surface and knead dough until it shapes into a ball, about 10 minutes.Place into a greased bowl, cover and let it rise until doubled in size, about an hour.
After dough has risen, divide dough into 8 equal pieces. Take each piece and flatten it into a circle. Take one side, and fold it in half into the center. Take the opposite side and do the same. Roll folded dough with your hands until it’s spindle shaped, wider in the middle and tapered at the ends.
Place shaped rolls on a greased or parchment-paper lined cookie sheet that’s sprinkled with a bit of cornmeal, cover, and let rise until doubled in size, about an hour.Twenty minutes before baking, heat oven to 425 degrees. Five minutes before baking, place an oven-safe pan filled with water on the bottom of the oven.
Mix 1/2 cup of warm water with 1/4 teaspoon of salt, and brush on each roll. Then, with a sharp knife, razor or lame, make a slash lengthwise through each roll.Place rolls on bottom rack of oven (be careful when opening oven as steam might come out) and cook for 15 minutes or until the bolillos are light brown in color and make a hollow sound when you thump them.These keep for a couple of days, though they if they get too soft. just reheat in the oven to firm them up. They also freeze well.
Thursday, October 28, 2010
Irish Stew
This is my favorite recipe for Irish Stew! I have made it numerous times, but this is the first time I have blogged about it. The blog that I retrieved it from is also one of my favorites. The owner of the blog is a young Irish lad that takes georgeous photos and makes yummy recipes!
Source: Adapted from: http://thegoodmoodfoodblog.com
Ingredients:
3 tablespoons of wholemeal flour.
3 teaspoons of ground black pepper.
1 ½ pounds of stew steak.
2 tablespoons of sunflower oil. (I used canola oil)
4 large carrots, chopped roughly.
2 large onions, chopped into half moon pieces.
1 ½ litres of beef stock.
A good pinch of sea salt.
2 bay leaves.
5 large potatoes peeled and sliced into 1cm discs.
A good handful of freshly chopped parsley. (I omitted)
1 tsp dried thyme (my addition)
1 tsp dried oregano (my addition)
Preheat the oven to 200˚C/390˚F/Gas 6. ( I use a crockpot on low for 7 hrs)
Place the stew steak, wholemeal flour, and black pepper in a resealable plastic bag. Seal the bag and give it a good shake so that all the steak pieces have a nice coating of flour and pepper. Heat a large frying pan with a good glug of sunflower oil and brown half the steak pieces. Transfer the steak pieces to the casserole. Repeat with the rest of the meat. Fry the onions in the meat juices on the pan for 2 minutes, adding an extra drop of oil if necessary. Transfer the onions to the casserole. Add in the carrots, beef stock, sea salt, bay leaves, and stir through. Add the potato slices on top, season with a generous amount of black pepper and cover with the lid. Transfer the casserole to the oven and cook for 1 ½ hours. Serve straight from the casserole to some large bowls with some tasty wholemeal bread. Sprinkle the parsley on top and enjoy!
Source: Adapted from: http://thegoodmoodfoodblog.com
Ingredients:
3 tablespoons of wholemeal flour.
3 teaspoons of ground black pepper.
1 ½ pounds of stew steak.
2 tablespoons of sunflower oil. (I used canola oil)
4 large carrots, chopped roughly.
2 large onions, chopped into half moon pieces.
1 ½ litres of beef stock.
A good pinch of sea salt.
2 bay leaves.
5 large potatoes peeled and sliced into 1cm discs.
A good handful of freshly chopped parsley. (I omitted)
1 tsp dried thyme (my addition)
1 tsp dried oregano (my addition)
Preheat the oven to 200˚C/390˚F/Gas 6. ( I use a crockpot on low for 7 hrs)
Place the stew steak, wholemeal flour, and black pepper in a resealable plastic bag. Seal the bag and give it a good shake so that all the steak pieces have a nice coating of flour and pepper. Heat a large frying pan with a good glug of sunflower oil and brown half the steak pieces. Transfer the steak pieces to the casserole. Repeat with the rest of the meat. Fry the onions in the meat juices on the pan for 2 minutes, adding an extra drop of oil if necessary. Transfer the onions to the casserole. Add in the carrots, beef stock, sea salt, bay leaves, and stir through. Add the potato slices on top, season with a generous amount of black pepper and cover with the lid. Transfer the casserole to the oven and cook for 1 ½ hours. Serve straight from the casserole to some large bowls with some tasty wholemeal bread. Sprinkle the parsley on top and enjoy!
Wednesday, October 27, 2010
Smoked Pork Chops with Apple and Onion
This is a really fast and health recipe that pairs well with just about any side. We chose Rice-a-Roni because it is my husbands favorite, but I think that it would be really fabulous with roasted sweet potatoes.
Source: adapted from Rachael Ray
Serves 4
Ingredients:
2 large sweet onions, diced
1 tbsp butter
1 tbsp oil
2 large green apples, thinly sliced
A pinch of nutmeg
4 center-cut pork chops
salt and pepper
Directions:
In a deep skillet over medium-high heat, cook unions in butter until soft and caramelized. Add apples and cook for another minute. Sprinkle nutmeg over apples and onions and remove from heat.
Pan fry pork chops in oil over medium-high heat for about 3 minutes on each side. Season with salt and pepper.
Add apple and onions to pork chops and serve.
Source: adapted from Rachael Ray
Serves 4
Ingredients:
2 large sweet onions, diced
1 tbsp butter
1 tbsp oil
2 large green apples, thinly sliced
A pinch of nutmeg
4 center-cut pork chops
salt and pepper
Directions:
In a deep skillet over medium-high heat, cook unions in butter until soft and caramelized. Add apples and cook for another minute. Sprinkle nutmeg over apples and onions and remove from heat.
Pan fry pork chops in oil over medium-high heat for about 3 minutes on each side. Season with salt and pepper.
Add apple and onions to pork chops and serve.
Creamy Vegetable Cheese Soup
My family never tires of soup. We eat soup even in 110 degree weather. This recipe has to be one of my favorites. It is loaded with vegetables and is cheesy and creamy. To quote Ina Garten, "How bad can that be?" I made several changes, but I got the idea from the following blog. If you have time, check out the blog for more easy and delicious recipes!
Source: Adapted from: http://recipeindulgence.com
Ingredients:
4 carrots, peeled and sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken broth (I used 4 cups)
1/4 cup butter (1 tbsp)
1/4 cup flour
4 cups milk (2 cups 1% milk)
16 ounces Velveeta cheese, cubed
Directions:
1. Boil carrots, celery, onion, potatoes, and broccoli in water until tender (about 10-15 minutes). (I boiled the veggies in the chicken broth for added flavor instead of water.) 2. In another pot, melt butter over medium heat, then stir in flour until smooth. Whisk in about 2 1/2 cups (2 cups) of the milk until sauce thickens and boils.
3. Add cheese to milk sauce and let it melt.
4. Put 2 cups of soup in a blender and puree until smooth, then return to the remaining soup. This adds an extra creamy texture without adding extra fat.
5. Add the milk/cheese sauce to the soup and stir.
Source: Adapted from: http://recipeindulgence.com
Ingredients:
4 carrots, peeled and sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken broth (I used 4 cups)
1/4 cup butter (1 tbsp)
1/4 cup flour
4 cups milk (2 cups 1% milk)
16 ounces Velveeta cheese, cubed
Directions:
1. Boil carrots, celery, onion, potatoes, and broccoli in water until tender (about 10-15 minutes). (I boiled the veggies in the chicken broth for added flavor instead of water.) 2. In another pot, melt butter over medium heat, then stir in flour until smooth. Whisk in about 2 1/2 cups (2 cups) of the milk until sauce thickens and boils.
3. Add cheese to milk sauce and let it melt.
4. Put 2 cups of soup in a blender and puree until smooth, then return to the remaining soup. This adds an extra creamy texture without adding extra fat.
5. Add the milk/cheese sauce to the soup and stir.
Tuesday, October 26, 2010
Bacon and Mushroom Spaghetti
This is a really cheap and healthy meal. I used turkey bacon to make it even healthier. My family really liked it. I think the bacon was the key ingredient because it added some smokiness to the dish.
Source: http://allrecipes.com/
Serves 4-6
Ingredients:
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces ( I used 1/2 pound of turkey bacon)
1 large sweet onion (such as Vidalia®), chopped
2 (4.5 ounce) cans sliced mushrooms, drained ( I used fresh diced mushrooms)
2 (15 ounce) cans tomato sauce
1 tsp dried oregano (my addition)
1/4 tsp cayenne pepper (my addition)
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Nutritional Information
Amount Per Serving Calories: 469 Total Fat: 11.9g Cholesterol: 27mg
Source: http://allrecipes.com/
Serves 4-6
Ingredients:
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces ( I used 1/2 pound of turkey bacon)
1 large sweet onion (such as Vidalia®), chopped
2 (4.5 ounce) cans sliced mushrooms, drained ( I used fresh diced mushrooms)
2 (15 ounce) cans tomato sauce
1 tsp dried oregano (my addition)
1/4 tsp cayenne pepper (my addition)
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Nutritional Information
Amount Per Serving Calories: 469 Total Fat: 11.9g Cholesterol: 27mg
Monday, October 25, 2010
Jamie Oliver's Chicken in Milk
This is one of the best recipes for chicken that I have ever had. It may seem like a strange combination, but it really works! Go to Jamie's website for more delectable recipes!
Source: http://jamieoliver.com
Note: Recipe was copied directly from Jamie's site.
Ingredients:
• 1 x 1.5k/ 3½lb organic chicken
• sea salt and freshly ground black pepper
• 115g/4oz or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml/1 pint milk
Directions:
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Source: http://jamieoliver.com
Note: Recipe was copied directly from Jamie's site.
Ingredients:
• 1 x 1.5k/ 3½lb organic chicken
• sea salt and freshly ground black pepper
• 115g/4oz or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml/1 pint milk
Directions:
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Peanut Butter Cheescake Brownie Bites
Last week was my wedding anniversary of three years. My husband requested that I make something chocolate. He usually requests chocolate cake, but I was tired of that and I have a little baby now, so I also wanted to make something easier than a layer cake. The best part about this dessert is it uses a box brownie mix and I didn't have to take the time to make frosting and wait until they cooled to frost them. The original recipe states that it makes 20, but I was only able to get 13 cupcakes. Which was a blessing in disguise for my waistline!
Source: http://thecuttingedgeofordinary.blogspot.com
Originally from kraftfoods.com
Ingredients:
1pkg (19 to 21oz) brownie mix
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 teaspoon vanilla
Directions:
Oven to 350.
Prepare the brownie mix batter as directed on the package. Spoon into 20 paper-lined muffin cups. I used my small cookie scoop and it was the perfect amount.Beat the cream cheese, sugar, egg, peanut butter and vanilla in the mixer until blended. Spoon 1 rounded tablespoon into the center of the batter, pressing it lightly into the batter. Bake 30 minutes or until the centers test done.
Source: http://thecuttingedgeofordinary.blogspot.com
Originally from kraftfoods.com
Ingredients:
1pkg (19 to 21oz) brownie mix
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 teaspoon vanilla
Directions:
Oven to 350.
Prepare the brownie mix batter as directed on the package. Spoon into 20 paper-lined muffin cups. I used my small cookie scoop and it was the perfect amount.Beat the cream cheese, sugar, egg, peanut butter and vanilla in the mixer until blended. Spoon 1 rounded tablespoon into the center of the batter, pressing it lightly into the batter. Bake 30 minutes or until the centers test done.
Wednesday, October 20, 2010
Pineapple Black Bean Burritos
As you can probably tell, I love sweets! I especially love when I can incorporate sweets into dinner. This meal does just that. It was delicious, cheap and healthy, plus the whole family liked it! My daughter even suggested that I put it on our weekly meal plan!
Source: Adapted from http://brannyboilsover.com via Pillsbury.com
Ingredients:
1 tsp butter or oil
1 package burrito size flour tortillas (I used jalapeno cheddar)
1 onion, chopped
1 20 oz can chopped pineapple, drained
2 15 oz can of black beans
1 tsp cumin
1 tsp chili powder
1 4.5 oz can diced green chilies
shredded cheese
salsa
Directions:
Melt the butter or oil in a large skillet, add the onion and saute until semi soft.
Add the black beans, chilies, pineapple, cumin and chili powder. Mix well and heat until mixture is hot.
Heat the tortillas and fill with 1/4 cup of the black bean mixture and sprinkle with cheese. Fold over to make a burrito and top with salsa.
Source: Adapted from http://brannyboilsover.com via Pillsbury.com
Ingredients:
1 tsp butter or oil
1 package burrito size flour tortillas (I used jalapeno cheddar)
1 onion, chopped
1 20 oz can chopped pineapple, drained
2 15 oz can of black beans
1 tsp cumin
1 tsp chili powder
1 4.5 oz can diced green chilies
shredded cheese
salsa
Directions:
Melt the butter or oil in a large skillet, add the onion and saute until semi soft.
Add the black beans, chilies, pineapple, cumin and chili powder. Mix well and heat until mixture is hot.
Heat the tortillas and fill with 1/4 cup of the black bean mixture and sprinkle with cheese. Fold over to make a burrito and top with salsa.
Tuesday, October 19, 2010
Zingy Quick and Tasty Stir Fry
I really loved this recipe. I made a few changes, such as add shredded chicken and mushrooms. I also added a bit of brown sugar to the sauce instead of honey.
Source: http://thegoodmoodfoodblog.com
Serves four
Ingredients:
16 oz noodles of your choice
2 tbsp soy sauce
1 tsp honey (I used brown sugar)
1 tbsp olive oil
Juice of 1 lime
1 c shredded cooked chicken
1 red pepper, thinly sliced
2 carrots, grated or sliced in thin matchsticks
½ head Chinese cabbage, roughly shredded
1 red onion, sliced into thin half moons
2 cloves garlic, finely minced1 red chili, finely chopped
1 package of mushrooms, sliced
Directions:
Cook the noodles according to the instructions on the packet, drain and set aside.Whisk together the soy sauce, honey or brown sugar, lime juice and olive oil in the bottom of a large bowl. Add in the chopped veggies, except for the onion, garlic and chillies, and toss until everything is combined. Heat the oil in a wok or large frying pan until it’s very hot, add the onion, chili and garlic and stir-fry for about 40 seconds. Add in the veggies and stir fry until they are tender. You can check this by taking a bite.Then add the noodles and toss in with all the veggies until combined, then fry for a further minute. Serve straight away or allow to cool then pop in a lunchbox for the next day.
Source: http://thegoodmoodfoodblog.com
Serves four
Ingredients:
16 oz noodles of your choice
2 tbsp soy sauce
1 tsp honey (I used brown sugar)
1 tbsp olive oil
Juice of 1 lime
1 c shredded cooked chicken
1 red pepper, thinly sliced
2 carrots, grated or sliced in thin matchsticks
½ head Chinese cabbage, roughly shredded
1 red onion, sliced into thin half moons
2 cloves garlic, finely minced1 red chili, finely chopped
1 package of mushrooms, sliced
Directions:
Cook the noodles according to the instructions on the packet, drain and set aside.Whisk together the soy sauce, honey or brown sugar, lime juice and olive oil in the bottom of a large bowl. Add in the chopped veggies, except for the onion, garlic and chillies, and toss until everything is combined. Heat the oil in a wok or large frying pan until it’s very hot, add the onion, chili and garlic and stir-fry for about 40 seconds. Add in the veggies and stir fry until they are tender. You can check this by taking a bite.Then add the noodles and toss in with all the veggies until combined, then fry for a further minute. Serve straight away or allow to cool then pop in a lunchbox for the next day.
Chicken Pot Pie Pasta
This is a really light version of chicken pot pie. The recipe was good if you are looking for a light meal, but it definitely was not as good as a chicken pot pie!
Source:http://lovestoeat.wordpress.com
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Directions:
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Source:http://lovestoeat.wordpress.com
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Directions:
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Wednesday, October 13, 2010
White Sicilian Pizza with Flaky, Pastry-Style Crust
I would have to say that pizza is one of my favorite meals and I am always looking for new recipes to make. That is why this recipe appealed to me so much. I really liked it, although I think I should have cooked mine a bit more. It was a bit doughy. Also, the recipe stated that it yields 2 -10 inch pizzas, but I could only get one pizza from my dough. I also added mushrooms to mine because my family likes them. This was probably not my favorite dough recipe, but it was different and I would make it again.
Prep Time: 15 minutes Inactive Prep Time: 30 minutes Bake Time: 12 to 15 minutes
For the crust:
2 cups all-purpose flour, plus more for kneading and dusting
pizza peel
1 tablespoon granulated sugar
1 teaspoon salt
4 ounces (½ cup) unsalted butter, cubed and chilled
2/3 cup warm water
½ teaspoon instant yeast
For the pizza:
Olive oil
Shredded provolone cheese
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced
Salt & pepper
Directions:
1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that’s easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Source:http://browneyedbaker.com
Prep Time: 15 minutes Inactive Prep Time: 30 minutes Bake Time: 12 to 15 minutes
For the crust:
2 cups all-purpose flour, plus more for kneading and dusting
pizza peel
1 tablespoon granulated sugar
1 teaspoon salt
4 ounces (½ cup) unsalted butter, cubed and chilled
2/3 cup warm water
½ teaspoon instant yeast
For the pizza:
Olive oil
Shredded provolone cheese
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced
Salt & pepper
Directions:
1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that’s easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Source:http://browneyedbaker.com
Monday, October 11, 2010
Diabetic Apple Pie
We had my in-laws over for dinner the other night. I wanted to have dessert, but my father-in-law is diabetic so I couldn't just make one of my usual desserts. I went looking for a diabetic dessert and found this gem. It was so delicious! I think that I liked it better than regular apple pie because it was not as sweet and only had one crust instead of two. I will make this again. It is so easy and flavorful, not to mention, fairly good for you.
Source: easy-diabetic-recipes.com
Recipe Ingredients:
1/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large red Delicious apples, cored, peeled,and sliced (I used golden delicious)
2 tbsp butter, melted
1 tsp vanilla extract
1 refrigerated folded pie crust, (from 15-oz pkg)
Nonstick cooking spray, as needed
Recipe Instructions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the sugar, flour, cinnamon and nutmeg; mix well. Add the apples and toss to coat completely.
3. Pour the apple mixture into a 9-inch pie plate. In a small bowl, combine the butter and vanilla and pour over the apples. Cover the apples with the pie crust, pressing against the pie plate to seal, and flute, if desired.
Spray the crust with nonstick cooking spray and bake for 50 to 55 minutes, or until the crust is golden and the apples are tender.
This recipe yields 8 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 1/2 Carbohydrate, 2 Fat.
Nutrition Facts: Calories 231; Calories from Fat 91; Fat 10g; Saturated Fat 5g; Cholesterol 12mg; Sodium 128mg; Carbohydrates 35g; Dietary Fiber 2g; Sugars 19g; Protein 1g.
Source: easy-diabetic-recipes.com
Recipe Ingredients:
1/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large red Delicious apples, cored, peeled,and sliced (I used golden delicious)
2 tbsp butter, melted
1 tsp vanilla extract
1 refrigerated folded pie crust, (from 15-oz pkg)
Nonstick cooking spray, as needed
Recipe Instructions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the sugar, flour, cinnamon and nutmeg; mix well. Add the apples and toss to coat completely.
3. Pour the apple mixture into a 9-inch pie plate. In a small bowl, combine the butter and vanilla and pour over the apples. Cover the apples with the pie crust, pressing against the pie plate to seal, and flute, if desired.
Spray the crust with nonstick cooking spray and bake for 50 to 55 minutes, or until the crust is golden and the apples are tender.
This recipe yields 8 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 1/2 Carbohydrate, 2 Fat.
Nutrition Facts: Calories 231; Calories from Fat 91; Fat 10g; Saturated Fat 5g; Cholesterol 12mg; Sodium 128mg; Carbohydrates 35g; Dietary Fiber 2g; Sugars 19g; Protein 1g.
Wednesday, October 6, 2010
Tortilla Beef and Bean Soup
We have had rainy and cold weather recently, so I decided to take advantage of it and make soup! This soup is delicious. I adapted the recipe from one of my Weight Watchers cookbooks. It turned out really well and is super healthy.
Source: Adapted from Simply Bueno - Weight Watchers
Serves 6-8
Ingredients:
1 Ib lean ground meat
1 onion, chopped
1 garlic clove, minced
2 tsp chili powder
1 tsp ground cumin
4 c beef broth
1 can diced fire roasted tomatoes with green chilies
2 cans ranch style pinto beans
1/4 c. fresh cilantro
shredded cheese
8 baked tortilla chips, coarsely broken
Directions:
1. Brown the meat in a large soup pot or dutch oven. Add the onions and garlic and saute until semi-soft. Add the chili powder and cumin, stir to distribute evenly.
2. Add the broth, tomatoes and beans; bring to a boil. Reduce the heat and simmer for 5 minutes. Just before serving, stir in the cilantro. Ladle the soup into bowls and top with cheese and tortilla chips.
Source: Adapted from Simply Bueno - Weight Watchers
Serves 6-8
Ingredients:
1 Ib lean ground meat
1 onion, chopped
1 garlic clove, minced
2 tsp chili powder
1 tsp ground cumin
4 c beef broth
1 can diced fire roasted tomatoes with green chilies
2 cans ranch style pinto beans
1/4 c. fresh cilantro
shredded cheese
8 baked tortilla chips, coarsely broken
Directions:
1. Brown the meat in a large soup pot or dutch oven. Add the onions and garlic and saute until semi-soft. Add the chili powder and cumin, stir to distribute evenly.
2. Add the broth, tomatoes and beans; bring to a boil. Reduce the heat and simmer for 5 minutes. Just before serving, stir in the cilantro. Ladle the soup into bowls and top with cheese and tortilla chips.
Subscribe to:
Posts (Atom)