I got this recipe from Debbie King. Anything that goes over well with 10 kids, enough to make an appearance on the table each week, immediately is ok in my book. I modified it a bit, because I seem to be utterly incapable of following a recipe as its written ... We have this pizza at least once a week, usually on Friday Pizza and Movie Night, but it also doubles really, really well and we have it often when company with kids comes over. Involve the whole family, and get ready for a fun, tasty, and healthy night!
Pizza
by Brea, modified from Debbie King
makes one extra-large pizza, or two medium pizzas
4 c white whole wheat flour
4 t yeast
1 1/2 t gluten*
2 T brown sugar
1 t salt
1 3/4 c warm water
garlic, basil, oregano, parsley, Parmesan cheese, and/or whatever pizza-y flavors you like**
olive oil
cornmeal
sauce, cheese, and toppings
Preheat oven to its lowest setting, usually 170 or 150. Toss everything in your mixer with your dough hook attachment, and start mixing. When the dough starts to pull in the flour, but there's still some left at the bottom of the bowl, start adding the olive oil one T at a time, until it's all incorporated and slightly sticky, but can still be kneaded with the dough hook without making a huge mess. Knead in the bowl with the hook for a few more minutes, then take off the bowl and drizzle more olive oil on the dough, turning to coat. Cover with a dish towel, and put it in the warm oven for about 20 minutes.
Let it rise, then take it out, turn your oven to 400 (if you have a convection, turn on that function), dump the dough on the counter, knead two or three times, and start rolling it out. When the dough starts to stick, start tossing small handfuls of cornmeal on the dough and counter to keep it from sticking and tearing. Slide it onto your pizza pan, fold the crust at the edges should you be so inclined, and poke the bottom all over with a fork so it doesn't have huge air bubbles when you pre-bake it. Please trust me on this step.
Put it back in your oven at 400 until the crust just starts to change color, and isn't doughy anymore. Take it out, top with anything you like to use***, and put it back in the oven until the cheese is melted and bubbly. (Start out using less cheese than you think you're going to need.) Slice it and enjoy with a cold beer or glass of lemonade, and a fresh-picked green salad!
*If you don't have gluten available like SOME PEOPLE I KNOW WHO LIVE IN OHIO, you can reduce the whole-wheat flour by 1/2 c, and add 1/2 c bread flour.
**I usually add, in an ever-so-precise manner, a few shakes of garlic powder and several shakes of basil. I like to keep it simple.
***Some topping suggestions: green pepper, red peppers, roasted red peppers, banana peppers (are we starting to see a pepper-obsessed trend at Brea's house?), pineapples, pepperoni, portabella mushrooms, sliced grilled chicken, black olives, fresh sliced tomatoes, sun-dried tomatoes, fresh basil, spinach, bell peppers, bacon, ham, anchovies, peanut butter ... whatever you like. That's the great thing about homemade pizza ... it's full of endless possibilities!
Showing posts with label lunches and lighter stuff. Show all posts
Showing posts with label lunches and lighter stuff. Show all posts
Tuesday, April 14
Friday, March 27
Basic Hearty Quiche
So, we have a million (18) chickens, and we get a billion (3-4 dozen) eggs each week, so we love getting creative with egg dishes. Like quiche! It's one of my favorites, we eat it at least once a week. Everyone in my family chows on it, and I've had several requests lately for the recipe. Here's my basic recipe, and I'll explain at the end how I modify it. This recipe feeds my family of five until we're stuffed, with just enough leftover for me to have it for breakfast the next morning.
Basic Hearty Quiche
by Brea!
9 eggs
3/4 c dairy (I usually go with 1/2 c milk, 1/4 c cream or half and half)
1 pk frozen spinach, defrosted, liquid squeezed out, and chopped
1/2 yellow onion, diced
olive oil, pepper, salt, other herbs and spices
1/2 c shredded cheddar cheese
pie crust (optional)
Heat oven to 350. If using a pie crust, fit it to the bottom of a 9x13 baking pan and pre-bake for 20 minutes.
Beat eggs, dairy, herbs, and a pinch of salt and pepper in bowl and set aside. In a small skillet, sweat the onion in olive oil until they just start to turn brown. Turn heat off and let the onion start to cool.
By small pinches, spread the spinach evenly over the bottom of the pan (or on the crust). Spoon the onion and oil evenly over the spinach, and sprinkle the cheese over that. Slowly pour the egg and dairy mix over everything, and use your finger or the back of a spoon to poke as much of the spinach and cheese back under the liquid.
Put it in the oven and back for 20-30 minutes, or until the center of the quiche is no longer liquid. Enjoy!!
***
I am extremely lazy, and I usually don't make a crust. So just spray your pan with non-stick spray before you add the spinach.
I almost always add bacon: Dice up three uncooked slices and start them in the small skillet just before onions. Cook 2-3 minutes over medium heat, then add onion and oil and follow directions from there.
I also love to add pepper, red, green (when John isn't going to eat it), yellow, orange, whatever. Add and cook with the onions.
Becky and Alex added leftover roasted veggies, layering them with the spinach, and said it turned out very well. My mom likes to add broccoli.
Use more or less cheese and veggies by taste. If you like a thicker, heartier quiche, add a few more eggs or use a little less milk. If you like a lighter quiche, use more milk or less eggs. Play with this recipe and make it your own, and most of all, have fun and enjoy it!!
Basic Hearty Quiche
by Brea!
9 eggs
3/4 c dairy (I usually go with 1/2 c milk, 1/4 c cream or half and half)
1 pk frozen spinach, defrosted, liquid squeezed out, and chopped
1/2 yellow onion, diced
olive oil, pepper, salt, other herbs and spices
1/2 c shredded cheddar cheese
pie crust (optional)
Heat oven to 350. If using a pie crust, fit it to the bottom of a 9x13 baking pan and pre-bake for 20 minutes.
Beat eggs, dairy, herbs, and a pinch of salt and pepper in bowl and set aside. In a small skillet, sweat the onion in olive oil until they just start to turn brown. Turn heat off and let the onion start to cool.
By small pinches, spread the spinach evenly over the bottom of the pan (or on the crust). Spoon the onion and oil evenly over the spinach, and sprinkle the cheese over that. Slowly pour the egg and dairy mix over everything, and use your finger or the back of a spoon to poke as much of the spinach and cheese back under the liquid.
Put it in the oven and back for 20-30 minutes, or until the center of the quiche is no longer liquid. Enjoy!!
***
I am extremely lazy, and I usually don't make a crust. So just spray your pan with non-stick spray before you add the spinach.
I almost always add bacon: Dice up three uncooked slices and start them in the small skillet just before onions. Cook 2-3 minutes over medium heat, then add onion and oil and follow directions from there.
I also love to add pepper, red, green (when John isn't going to eat it), yellow, orange, whatever. Add and cook with the onions.
Becky and Alex added leftover roasted veggies, layering them with the spinach, and said it turned out very well. My mom likes to add broccoli.
Use more or less cheese and veggies by taste. If you like a thicker, heartier quiche, add a few more eggs or use a little less milk. If you like a lighter quiche, use more milk or less eggs. Play with this recipe and make it your own, and most of all, have fun and enjoy it!!
Monday, June 25
Chicken and Pine Nut Couscous
I just made this for lunch, and we all stuffed ourselves silly. Mmmm ...
Chicken and Pine Nut Couscous
by Brea!
2 c whole grain couscous (you can find this in the bulk bins at Whole Foods)
4 c fat free chicken stock or water
1 c finely cubed cooked chicken
1/3 c lightly toasted pine nuts
3 heaping T chopped herbs (I liked basil, flat leaf parsley, and some rosemary)
2 heaping T minced leeks (onions or shallots would work fine, too)
4 cloves garlic, diced
olive oil, salt, and pepper
Pour at least 1/4 c olive oil into the bottom of a sauce pan, and bring to medium high heat. Add garlic, leeks, and herbs, and a generous pinch of salt. Sautee until onion is just soft, and add stock or water. Bring to a boil, then add pine nuts and couscous. Remove from heat and cover immediately. Let stand for 5 minutes, until couscous has absorbed all the liquid, and fluff with a fork. Add chicken and stir. Garnish with chives if desired.
This is great served with a nice mixed greens salad, and cooks up super fast. Including all the picking of herbs, and chopping of herbs and veggies, this whole thing took me about 10 minutes from start to finish. What's not to love about that?? And it's super healthy, too. My kids scarfed it, and had seconds. Sam and John and thirds, and David just sat there like a little bird, waiting for each bite. (He doesn't get the chicken or pine nuts yet, of course ...)
You could also make this ahead of time and keep it in the fridge for a day or two and reheat it. Just be sure that you reheat it covered, and add a little extra water to keep it from drying out.
So, go make this. Tomorrow. And enjoy!
Chicken and Pine Nut Couscous
by Brea!
2 c whole grain couscous (you can find this in the bulk bins at Whole Foods)
4 c fat free chicken stock or water
1 c finely cubed cooked chicken
1/3 c lightly toasted pine nuts
3 heaping T chopped herbs (I liked basil, flat leaf parsley, and some rosemary)
2 heaping T minced leeks (onions or shallots would work fine, too)
4 cloves garlic, diced
olive oil, salt, and pepper
Pour at least 1/4 c olive oil into the bottom of a sauce pan, and bring to medium high heat. Add garlic, leeks, and herbs, and a generous pinch of salt. Sautee until onion is just soft, and add stock or water. Bring to a boil, then add pine nuts and couscous. Remove from heat and cover immediately. Let stand for 5 minutes, until couscous has absorbed all the liquid, and fluff with a fork. Add chicken and stir. Garnish with chives if desired.
This is great served with a nice mixed greens salad, and cooks up super fast. Including all the picking of herbs, and chopping of herbs and veggies, this whole thing took me about 10 minutes from start to finish. What's not to love about that?? And it's super healthy, too. My kids scarfed it, and had seconds. Sam and John and thirds, and David just sat there like a little bird, waiting for each bite. (He doesn't get the chicken or pine nuts yet, of course ...)
You could also make this ahead of time and keep it in the fridge for a day or two and reheat it. Just be sure that you reheat it covered, and add a little extra water to keep it from drying out.
So, go make this. Tomorrow. And enjoy!
Tuesday, February 6
BBQ Shrimp
I got this recipe from my wonderful friend (and realtor!) Melanie. I don't eat shellfish as a rule, but this sounds so good!
BBQ Shrimp
by Melanie Fenelon
1 lb shrimp (in shells)
olive oil
salt
cracked black pepper
lemon juice (2 lemons to 1 lb shrimp)
Tabasco
Worcestershire (1/4 bottle)
2 sticks butter
Heat oven on broil setting. Melt butter in 9x13 pan. add shrimp (in shells) to pan and drizzle olive oil on top. Sprinkle cracked black pepper over shrimp until thoroughly covered. Add lots of salt, then lemon juice, Tabasco, and Worcestershire. Broil uncovered for 15-20 minutes. Serve with French bread (for dipping in the sauce!) and iced tea or beer. So delicious!
This recipe can easily be doubled or tripled.
BBQ Shrimp
by Melanie Fenelon
1 lb shrimp (in shells)
olive oil
salt
cracked black pepper
lemon juice (2 lemons to 1 lb shrimp)
Tabasco
Worcestershire (1/4 bottle)
2 sticks butter
Heat oven on broil setting. Melt butter in 9x13 pan. add shrimp (in shells) to pan and drizzle olive oil on top. Sprinkle cracked black pepper over shrimp until thoroughly covered. Add lots of salt, then lemon juice, Tabasco, and Worcestershire. Broil uncovered for 15-20 minutes. Serve with French bread (for dipping in the sauce!) and iced tea or beer. So delicious!
This recipe can easily be doubled or tripled.
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