Saturday, June 26, 2010
Recipe Update 6/26/10
The original recipe didn't call for it, but this dough really needs to rise for about an hour and up to three hours. I've now included that in the recipe, but if you happened to save this recipe to try, you might want to update it! If you don't let it rise, the dough is tough and hard.
Whole Wheat Pizza Crust
Makes two crusts
4 cups freshly ground whole wheat flour (or spelt or Kumut)
1 TB yeast
1TB olive oil
1 TB honey
1-1/2 tsp. salt
1 -1/2 cups very warm water (110*)
In a mixer add water, and then remaining ingredients, adding enough flour to clean sides of bowl. Knead dough 3-5 minutes or until gluten is developed. Cover bowl and let dough rise for at least an hour, and up to three hours.
Pre heat oven at 500 degrees. Remove from bowl. Use about one pound of dough per crust Make the pizza dough more stiff than normal bread dough so that it will be easy to roll out with out stickiness. Roll out on pizza paddle or pan (you can roll it out on cornmeal, but I just grease my pan) Brush crust with oil and prick with a fork. Prebake 5-8 minutes. After it's prebaked turn oven down to 350, to bake your topped pizza.
Herbed dough: (this is what we make)
While dough is kneading, add 4-10 TB minced fresh herbs or 2-6 TB dried herbs. Such as oregano, basil, tarragon, sage, rosemary, marjoram, or Italian Seasoning
Friday, June 25, 2010
A few sugary things I'm keeping this week are coffee and tea... next week I'll cut out coffee - I don't enjoy black coffee, and somehow honey-sweetened coffee doesn't sound appetizing ;) And I'll start putting honey into my tea instead of sugar. During these times I satisfy my sweet tooth with fruit, smoothies and sugar-less juices. Usually my smoothies are just yogurt, strawberries and bananas, but I wanted to try something different this time. I looked up a few smoothie recipes, and found one that looked pretty good, but needed a bit of modification. Here's what I came up with. Usually when I'm on a sugar free kick, I have to add lots of honey to my smoothies, but this needed no added sweetness, it was absolutely perfect, with just a touch of tartness. Makes a beautiful pale pink smoothie, that would be perfect garnished with a bright slice of kiwi or a small strawberry.
I use organic cream top yogurt - it's the closest store-bought gets to homemade. I also used pineapple and orange juices that had no water or sugar added, just pure juice. If you're using frozen strawberries, omit the ice at the end, I just added it to give the smoothie a bit more texture.
Strawberry Kiwi Smoothie
• 1/2 a banana
• 6 strawberries
• 1 kiwi
• 1/2 cup plain yogurt
• 1/2 cup pineapple juice
• 1/4 cup orange juice
• 1/2 teaspoon vanilla
• handful of icecubes
1. Peel kiwi and banana, cut tops off strawberries. Place ingredients in a blender and blend until smooth.
We try to eat meat with our Macaroni and Cheese, especially when I make it for dinner, add cooked (it can be cold) meat in as you stir the pasta and sauce together. Bacon Sprinkled over the top is my favorite, but my family prefers hamburger or smoked sausage.
The Cheese listed is just a guideline, you can use any combination you like (Last night I used sharp and colby jack, and I often use medium and colby). But after much testing of different cheese combinations, we found that Sharp and Monterey is by far the most flavorful combination. Also, feel free to use all purpose flour. I love the flavor the whole wheat gives the sauce, but it's completely optional.
A note on the pasta - Elbow Macaroni is obviously the most traditional choice, but I like to experiment with different types of pasta, and how they change the texture of the dish.
We have found the Bowtie (or Farfalle) is the best choice for this dish, simply because the sauce clings to the pasta better than traditional macaroni. Cellentani is also a fun pasta to try, it's a larger twistier version of elbow macaroni, and great fun for kids. Two of my other favorites to use are shells and Rotini
Baked Macaroni and Cheese
3 ½ cups uncooked pasta of choice
½ cup butter
¾ whole wheat pastry flour
2 cups whole milk
1 ½ cups sour cream
1-2 tablespoons heavy cream (optional)
Garlic Salt, Onion Salt, Salt and Pepper
1 cup Sharp Cheddar
½ cup Monterey Jack
Cook pasta according to directions on package. Drain and rinse.
In a medium sauce pan melt butter an stir in flour. Gradually add milk, sour cream, cream, cheese and seasonings. Stir over low heat until mixture is thick and bubbly.
Place pasta in a 9 x 13 baking dish. Pour cheese sauce over the pasta, and stir. Bake at 350* for 30 minutes Add an extra handful of cheese over the top about 10 minutes before you serve.
Thursday, June 24, 2010
These waffles are whole-grainy and wholesome but still sweet, crisp on the outside, and fluffy and light on the inside. Unfortunately, I completely forgot to get a picture, but I'll be making them again soon, so I'll be sure to get a picture then and post it!
Whole Wheat and Oat Waffles
• 1 1/2 cups whole wheat flour
• 1 cup ground oats or out flour
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 2 eggs, slightly beaten
• 1 3/4 cups milk
• 6 tablespoons butter, melted
• 2 tablespoons brown sugar
Grind oats in a blender until they're a flour-like consistancy but still ever so slightly coarse.
In large mixing bowl, stir together flour, oat flour, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle.
We served them with sliced strawberries, freshly whipped cream, and pure maple syrup.
As always, do try them and tell me how you liked the recipe!!
1 lb. of hamburger
1 large (29 oz?) can of Tomato sauce
Frozen corn to taste (I believe I put around 1 cup)
1-2 teaspoons Italian seasoning
Half a box elbow noodles
Brown Hamburger with a generous sprinkling of Minced Onions, Onion Powder and Garlic Salt.
After the hamburger is browned, add tomato sauce, corn, Italian seasoning, and another generous sprinkling of Onion Powder and Garlic Salt. Stir thoroughly and reduce heat. Simmer for 30 minutes or so. Meanwhile boil up about 2-3 cups elbow macaroni and have it drained and ready to put in the meat/tomato mixture. Right before you serve, add the noodles to the sauce and mix thoroughly.
Serve with garlic bread and salad. Yummy!
Saturday, June 12, 2010
Hello again everyone! Goodness, it's been awhile hasn't it!? I couldn't believe when I looked at the date of my last post how long it had been since I've been on here. We've been busy, and my blogs had to be pushed to the back burner, but life is slowing down just a bit, and I'm ready to get back into the swing of things. As you can see, I've given our blog a bit of a face lift, all bright and cheery and summery! Do tell me what you think, and please, tell me if it's a bit too hard on the eyes, since you will be the ones reading the blog!! I haven't been keeping a detailed menu lately, so it will be a bit before I start with our weekly menu posts again.
Since I stopped posting, we've moved from the soups, heavy pastas, and hearty hot meals that were appearing on our menu to light and summery dishes, but still 100% delicious!
We have been thoroughly enjoying the vast array of bright fruits, veggies and melons the have appeared in the past few weeks.
One of our recent evening meals just seems to epitomize summer - Grilled chicken and bacon sandwiches with corn on the cob, watermelon, cherries and sweet iced tea. Yummy!
Keep an eye out for some yummy new recipes this week!!