Monday, March 23, 2015

Deep dish pizza

Ingredients

1 ball Pizza Dough
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
8 ounces mushrooms, wiped clean and thinly sliced
1 green bell pepper, cored and cut into thin rings
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
1 pound crumbled hot Italian sausage
1 cup grated Parmesan
Directions

1) Make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

2) Preheat the oven to 475 degrees F.

3) Oil a seasoned 12-inch round deep-dishpizza pans (or cast iron skillet) with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

4) Layer the mozzarella cheese all over the bottom of the pies. 

5)Top each with half of the mushrooms, bell pepper rings, onions, or other toppings. 

6) Ladle the sauce evenly over each pizza and top with Parmesan.

7) Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Sunday, March 1, 2015

Applesauce gingerbread

It was great with homemade caramel sauce:
Well, we shall see how mine turns out, as I didn't realize I had no flour until the end so I used half pancake mix and half oatmeal (I only thought about pancake mix as pioneer woman was making pancakes on tv at the same time!) and I used triple the amount of spices- with nutmeg and cloves! [the oatmeal was too chewy...]

Pregeat to 350, mix together all the ingredients into a 8" square pan covered in spray (then bake for 30 min):






Caramel popcorn v2

I finally had corn syrup:

Pop 4 cups popcorn, keep warm.

Then make caramel:

Sunday, February 15, 2015

Chocolate chip Banana bread

I'm really excited about baking with applesauce. As much as I love butter, I really can't tell it's not in my baking- and today it was proved again with a banana bread. I actually think that, besides the reduction in calories, other positives include 1) not having to wait for butter to soften and 2) moister desserts.

1/2 c applesauce
3/4 c sugar
Mixed together until fluffy. 

Add 2-3 ripe bananas (mine were frozen, so I let sit out to defrost).

Add 2 eggs, 1 t of vanilla and 1/3 cup of milk.

Mix in 2 cups flour, 1 t baking soda and 1/2 t salt. 

Optional, add 1/2 c of chocolate chips.

Saturday, February 7, 2015

Another successful carrot cake


This cake is a recipe I've posted before but slight variation to the ingredients:

Mix:
1 cup applesauce
3 eggs
1 t vanilla
1 1/2 c sugar

Add:
1/2 t salt
1 t baking powder
1 t baking soda
1 t pumpkin pie spice 
1 t cinnamon 
2 c flour

Add:
2 c carrots
1 c coconut

Instead of dirtying the mixer before the icing, I just mixed the cake in the sheet pan. Bake at 350 for about 30 min.

Then the icing was a smaller patch then normal:
2/3 c butter
2/3 c cream cheese
1 t vanilla
1/2 lb confectioners sugar (aka 1/2 box)

Saturday, January 31, 2015

White chicken chili

It's a cold day- grilled cheese and chicken chili!


1 tablespoon canola oil 
1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
3/4 teaspoon salt, divided 
1/2 cup vertically sliced onion 
2 teaspoons minced fresh garlic 
2 teaspoons ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon dried oregano 
1/4 teaspoon ground red pepper 
2 cans no-salt-added canned cannellini beans, rinsed and drained 
1 cup water 
2  (4-ounce) cans chopped green chiles, undrained and divided 
1  (14-ounce) can fat-free, lower-sodium chicken broth 
1/4 cup cilantro leaves 
1  lime, cut into 8 wedges 

1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. 

2. Add onion and next 5 ingredients; sauté 3 minutes. 

3. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.

4. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. 

5. Serve with cilantro and lime.



Monday, January 26, 2015

Chocolate chip cookie bars

With way less fat!

1 cup sugar
3/4 cup applesauce
2 eggs
1 t vanilla
3 c quick oats
1 c flour
1 t baking soda
1/2 t salt
1 c Choc chips

I also added a big spoon of peanut butter and some peanuts.

Cook in 12x12 for 25 minutes at 350. (Or larger for less time)

Feeling southern tonight?

Yes, yes I am. Sometimes my southern roots come out with strong cravings. Tonight- southern flavored chicken, spoonbread and blackyeyed peas... And Brussels sprouts (although a southerner would have added bacon fat and butter).

Garlic roasted Chicken-
4 cloves garlic, finely mince
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
dash freshly ground black pepper
2 tablespoons olive oil
4 chicken leg quarters
1/2 cup chicken broth
  1. Heat oven to 425°.
  2. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
  3. Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter.
  4. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish.
  5. Bake for 40 to 50 minutes, or until juices run clear.

Spoon Bread-

  • 2 cups milk
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 eggs, separated

Preparation

Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly.

Beat the egg yolks until light and yellow and add to the cornmeal. Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.

Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.


Brussels sprouts were sliced in half and baked with the chicken and spoonbread. I used olive oil and salt and pepper. Not very southern...