Tuesday, December 29, 2009
Dough Dough...not to pay your bills with though :) Unless you were to have people pay you to make them dough :)...slick
Here is a super easy recipe to make dough for pizza, calzones....delish
I got this recipe off of AnnaMariaVolpi.com
1 tbsp active dry yeast
1 1/2 c warm water
3 1/2 c flour
1 tbsp extra virgin olive oil
pinch of salt
In a small bowl, sprinkle the yeast on the warm water, and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.
Sift the flour. Pour the flour into a large bowl or on a work surface. Mold the flour in a mound shape with a hole in the center.
Pour in the center the yeast mix,olive oil, and a pinch of salt.
Using a spatula draw the ingredients together. Then mix with your hands to form a dough. Then knead the dough on a floured surface just til it no longer sticks to your hands...you can add some more flour if necessary.
Spread some olive oil in a bowl and place the dough ball into the bowl, cover with a towel and place in a dry, warm area for about 1 1/2 to 2 hours.
Sprinkle some flour on your work surface take the dough out from the bowl, with a rolling pin begin to roll out the dough to form a large circle (according to her website you can also cut the dough into 3 equal amounts and make smaller pizzas).
Depending on whether you are making a calzone or a pizza add your ingredients as desired. When I make a calzone I only add ricotta and mozzarella for my husband (since that is all he likes). I add the ricotta only to the sides in 2 big scoops and then a bunch of mozzarella in the center. Fold over the side with no cheese on it and then pinch ends together. Take an egg white and brush it on the top of the calzone, add some fresh Parmesan cheese to the top and make sure to put a small hole in the top center of the calzone for the steam to escape.
Bake @ 425 for about 20 minutes or until crust is golden brown and cheese is melted.
Wednesday, December 23, 2009
Friday, December 18, 2009
Wednesday, December 16, 2009
Friday, December 11, 2009
Thursday, December 10, 2009
Wednesday, December 9, 2009
- 1 cup vanilla low-fat yogurt
- 1 tablespoon honey
- 1 1/2 teaspoons grated lime rind
- 3 cups cubed pineapple (about 1 medium)
- 1 1/2 cups chopped Braeburn apple (about 1 large)
- 1 cup orange sections (about 2 oranges)
- 1 cup chopped peeled kiwi (about 2 large)
- 1/3 cup flaked sweetened coconut
- 1 medium banana, sliced
- 1/4 cup slivered almonds, toasted
Combine yogurt, honey, and lime rind in a small bowl.
Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.
Saturday, December 5, 2009
2 c Quaker Oat Bran Cereal
1/4 c Firmly packed Brown Sugar
2 ts Baking Powder
1/2 ts Salt (optional)
1 c Skim or 2% lowfat Milk
2 Egg Whites, slightly beaten
1/4 c Honey or Molasses
2 tb Vegetable Oil
Heat oven to 425 degrees. Line 12 medium muffin cups
with paper baking cups or spray bottoms only with
vegetable oil cooking spray. Combine dry ingredients.
Add milk, egg whites, honey and oil; mix just until
dry ingredients are moistened. Fill prepared muffin
cups almost full; bake 15 to 17 minutes or until
golden brown. 1 dozen
1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 cup tahini
1/4 cup sesame oil
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 cup maple syrup
2 tablespoons sesame seeds
Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.
In a large mixing bowl, combine oats, flour, salt and baking powder.
Place tahini, sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.
Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed.