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Post by herringchoker on Jul 26, 2006 20:06:41 GMT -5
Traditional or Thick Crust Pizza Dough
1 envelope yeast 1/4 cup warm water 1.5 tsp. sugar 1 cup milk (yes, I've used soy milk) 1 tsp. salt 1/8 tsp. baking soda 3 cups flour
Dissolve sugar in warm water. Add yeast and let stand 10 minutes until bubbly., then stir well. Meanwhile, combine milk and salt in saucepan. Heat over low heat until lukewarm only. Pour milk mixture and dissolved yeast into a large bowl. Add half the flour combined with baking soda. Mix until smooth. Stir in enough of remaining flour to make a stiff batter. Makes 1 thick or two traditional crust pizzas.
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Post by Arrianna on Jul 26, 2006 20:39:09 GMT -5
Thanks Herringchoker. I especially like that you've used soymilk. lol
I've never seen a pizza dough recipe that has baking soda in it before. Do you know what the purpose of that is?
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Post by herringchoker on Jul 27, 2006 19:16:34 GMT -5
You're welcome, Arrianna. Knowing your dairy situation, I figured I'd let you know up front about the ability to sub with soy milk.
I presume the baking soda's purpose is as a leavening agent, but I've never really thought about it. All I know is that I like this pizza dough. ;D
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Post by missteetheironchef on Aug 5, 2006 15:30:49 GMT -5
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Post by allezcuisine on Aug 5, 2006 21:14:34 GMT -5
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Post by mickster on Aug 6, 2006 10:55:25 GMT -5
Ouu yah, that sounds good. Cute site, too. Thanx misstee.
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Post by missteetheironchef on Aug 7, 2006 14:29:44 GMT -5
No problem!
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Post by missteetheironchef on Aug 9, 2006 15:36:05 GMT -5
Appetizer: Tomato and Mozzarella Crostini 1 loaf French baguette sliced into 1/4 inch pieces One quarter cup olive oil 2 fresh tomatoes, sliced to fit on baguette slices One half cup shredded mozzarella cheese Fresh basil leaves
Brush olive oil on each slice, top with tomato slice and sprinkle with cheese. Place on a baking pan and broil for couple of minutes until cheese is bubbly. Remove and top with a fresh basil leaf and serve.
The Skinny: Use low fat cheese.
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Post by missteetheironchef on Aug 9, 2006 15:36:37 GMT -5
Main Course: Hoisin Barbequed Pork Loin and Rice Pilaf Barbequed Pork Loin
1 cup hickory wood chips 1 8-oz. jar hoisin sauce One quarter cup bourbon One quarter cup rice vinegar 2 Tbsp. maple syrup Juice of 1 lime 2 garlic cloves, minced 2 tsp. grated fresh ginger or 1 tsp. ground 1 2-pound pork loin Salt and pepper
Soak hickory chips in water for about 30 minutes. Combine hoisin sauce, bourbon, rice vinegar, maple syrup, lime juice, garlic and ginger and mix well. Butterfly pork loin by making lengthwise cuts along loin without cutting all the way through and sprinkle with salt and pepper. Start grill and allow to reach desired temperature. Add hickory chips and place pork on grill. Baste with sauce as you are cooking, being sure to cook thoroughly about 5 - 10 minutes per side depending on thickness. You can also marinate the pork in the sauce for an hour or so before cooking for extra flavor.
The Skinny: Trim any excess fat from the loin before cooking.
Rice Pilaf
2 Tbsp. olive oil 2 cloves garlic, minced 1 cup Basmati rice 2 cups chicken broth One half tsp. dried thyme
Heat olive oil in large skillet and brown garlic. Add rice and saute for a couple of minutes. Add chicken broth and bring to a boil. Reduce heat and cover. Cook for about 20 minutes or until all liquid is absorbed. Stir in thyme and serve.
The Skinny: Use fat free chicken broth.
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Post by missteetheironchef on Aug 19, 2006 15:45:45 GMT -5
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Post by allezcuisine on Aug 19, 2006 17:23:01 GMT -5
Yum! Thanks for the link, misstee.
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Post by missteetheironchef on Aug 21, 2006 13:37:01 GMT -5
I know you'd like it.
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Post by missteetheironchef on Aug 24, 2006 17:22:43 GMT -5
Appetizer: Quick Pickles
8 medium thinly sliced unpeeled cucumbers 2 cups thinly sliced onion 1 Tbsp. pickling salt 2 cups sugar 1 clove garlic, minced One eight cup chopped fresh dill 2 Tbsp. celery seed 2 Tbsp. mustard seed 1 cup cider vinegar
Combine cucumbers and salt in large bowl and let stand for 30 minutes. Drain cucumbers well, add all remaining ingredients and mix together. Pour mixture into clean, hot jars and cover with very tight fitting lids. Refrigerate at least overnight to allow the flavors to blend. The pickles can be stored for up to 3 months. Serve chilled.
The Skinny: Nothing that you can do to improve on this really.
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Post by missteetheironchef on Aug 24, 2006 17:23:21 GMT -5
Main Course: Chicken Piccata
8 boneless chicken breasts One half cup flour 2 tsp. fresh ground pepper 2 tsp. salt One half cup milk 4 Tbsp. olive oil 1 cup chicken broth 4 tsp. Worcestershire sauce 4 Tbsp. fresh lemon juice Caper (optional) One half cup fresh parsley, chopped
Combine flour, salt and pepper on a plate. Pour milk into shallow bowl. Dip each breast in milk and then coat with flour mixture. Heat oil in large frying pan to high heat. Add chicken breasts and cook for 5 minutes on each side until golden brown and juices run clear. Remove chicken from pan. Add broth and Worcestershire sauce to pan and cook for 3 minutes while stirring occasionally. Stir in lemon juice and capers and then add chicken to pan. Cover with parsley and allow to warm for 2 to 3 minutes. Serve chicken with sauce from pan.
The Skinny: Use low fat milk and make sure to use skinless chicken breasts to cut down on some fat and calories.
Baked Stuffed Acorn Squash
4 large acorn squash Butter or nonstick spray Salt and pepper 1 pound cooked sausage 2 cups sauteed onion One third cup chopped walnuts One quarter cup melted butter
Cut squash in half and remove seeds. Place squash cut side down in shallow baking dish that has been coated with butter or nonstick spray. Bake in 350 degree oven for 30 minutes. Turn over and sprinkle with salt and pepper. Fill the squash halves with equal measures of sausage and onion and then top with walnuts. Drizzle with butter. Cook squash for an additional 20 minutes at same temperature in oven.
The Skinny: Use low-fat sausage or just leave the sausage out.
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Post by allezcuisine on Aug 24, 2006 20:15:06 GMT -5
Ooh! I wanna try that pickle recipe. I've never made pickles...
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