Sunday, March 30, 2014

Sausage and Olives Pizza

This is our favorite pizza ever!! The only way I like olives is on this pizza, so even if you're not an olive fan, give it a try!

Ingredients (for two 16-in thin-crust pizzas):

6 ounces cooked spicy Italian turkey sausage
1 can black olives, sliced
1 can green olives, sliced
8–16 ounces shredded mozzarella (depending on how cheesy you like your pizza)
Rosemary, dried or fresh
Herb oil (recipe follows)
Coarse salt
Ground pepper

Preheat the oven to 425ยบ, with a pizza stone on the bottom rack (if using. If not, grease a pizza pan or baking sheet). Brush rolled-out dough with herb oil. Top with cheese, sausage, olives. Sprinkle with rosemary, coarse salt and pepper, and a little more herb oil. Bake 7–9 minutes.

Herb Oil

1 sliced or minced garlic clove
2 teaspoons rosemary, fresh or dried
1/2 cup extra virgin olive oil

In a small saucepan, bring garlic, rosemary and olive oil to a simmer over medium heat and cook three minutes. Let cool to room temperature in a small bowl.

Modified from Martha Stewart's recipe.

Sunday, February 23, 2014

Tuscan Sun Pizza Dough

Yields: 3 pizzas (10-12 inch)
Time 1 hour

¼ cup warm water (105-115⁰)
1 teaspoon sugar
2 ¼ teaspoons active dry yeast
1 tablespoon olive oil
3-4 cups bread flour or all purpose white flour
½ teaspoons coarse salt (we think it could have used more salt…maybe 1 tsp)
1 ¼ cups warm water or warm beer

1.       Combine ¼ cup warm water, sugar and yeast in a small bowl.  Mix with a spoon.  Let sit until foamy 4 to 5 mins.  Add olive oil.
2.       In a large bowl add the flour and salt.  Make a well.  Stir in the yeast mixture and the warm water or warm beer.  Use your hands if you want to.  When you can’t stir anymore and the dough is thick, yet sticky, bring it together with your hands and put out on a lightly floured counter or a breadboard and knead with your hands for 5-7 mins, adding more flour if it is still sticky, until the dough is very smooth.  Shape into a ball.
3.       Oil a large bowl with a little olive oil.  Place dough in bowl smooth side down, then turn the dough over and cover with a wet dish towel or oiled plastic wrap.  Let rise until double in bulk (about 1 hour).
4.       When the dough has doubled, punch down and divide into 3 equal balls (or 6 balls for Tuscan thin crust).  Meanwhile, turn the oven to 500⁰.  Roll the dough very thin into a 10-12 inch round or rectangle.
5.       Place the dough onto a lightly oiled (or use parchment paper) pizza pan, baking sheet or pizza peel. If using a pizza peel, mix 1 tablespoon flour and 1 tablespoon corn meal.  Sprinkle on peel.  Place the dough on the peel then move it to a stone or tile.  (work quickly: moisture will start to form in the dough and will make it difficult to slide the pizza off the peel onto a stone or tiles)
6.       Prepare the pizza with toppings to your liking.  Bake in a 500⁰ oven for 6-8 minutes on bottom oven rack until crisp.
7.       You can also freeze unused dough for up to 2 months.  When ready to use, take out of freezer and let the dough come to room temperature and form dough into pizzas.  Bake as directed.

Recipe from our favorite, Liz Edmunds, The Food Nanny

Wednesday, January 22, 2014

Kung Pao Ramen

The only way we eat ramen! Making this for dinner tonight!

Kung Pao Ramen

3 Tbsp canola oil
1 lb chicken, cubed
1 red bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves of garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp red pepper flakes, more if you want more heat
3 1/2 cups chicken broth
4 (3 oz) packages ramen noodles, discard seasoning packets
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced thin

In a big skillet, heat 2 Tbsp of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5–7 minutes. Remove the chicken to a medium bowl.
Add the last Tbsp of oil to the skillet and heat until hot and rippling. Add the red bell pepper and cook until softened, 2–3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until the ramen is just tender but there is still a bit of liquid in the pan, about 2–4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

* The sauce in this dish may seem a bit brothy, but the noodles with quickly absorb the sauce.


Friday, January 10, 2014

Coconut Oil Double Chocolate Brownies (Best Ever!)

1 cup coconut oil
4 oz dark chocolate (60–70% cacao)
2 cups sugar
4 Tbsp unsweetened cocoa powder
4 large eggs
1 tsp salt
2 tsp vanilla extract
1 1/3 cups all purpose flour
1 cup dark chocolate chips

Preheat oven to 350F. Line a 9x13 baking pan with aluminum foil and lightly grease.
In a large microwave safe mixing bowl (or a small microwave-safe bowl), melt together coconut oil and dark chocolate in the microwave. This should be done in 30-second intervals, stirring regularly, to avoid overcooking the mixture. Allow mixture to cool slightly.
Whisk sugar and cocoa power into coconut oil mixture. Whisk in eggs, one at a time, followed by the salt and vanilla extract. Whisk in the all purpose flour and stir until flour is just incorporated and no streaks remain. Fold in chocolate chips and pour batter into prepared pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow brownies to cool completely in the pan, then lift the foil to easily remove them before slicing.


Homemade Coconut Almond "Kind" Bars


2 – 2 2/3 cups toasted, roasted or raw almonds
heaping 2/3 cup UNSWEETENED coconut
big pinch of sea salt
1/2 cup Rice Krispies cereal
1/2 cup honey
1/4 cup flaxseed meal, or flaxseeds (optional...if added, only use 2 cups of almonds)
Preheat oven to 325 degrees.  Line a 9x13 pan with foil, then spray with nonstick spray or rub with coconut oil.  Mix the almonds (I usually chop the almonds up a bit, still leaving whole chunks), coconut, crisped rice cereal, salt, and flaxseed meal (is using) together in a medium size mixing bowl.  Add the honey and mix some more!  Scrape the yumminess into the pan, press it down FIRMLY (with more foil or wax paper), and pop into the oven for 18 minutes.  Let cool in the pan for another 18 minutes then lift out of pan using the foil.  Let cool for 5 or so more minutes then chop into bars using a butcher knife.

I store them in ziploc bags, 2–3 in each bag. Makes for convenient snacks!


new recipes

I want to start posting recipes again so I can have all my good recipes in one place. I'm sick of googling favorite recipes time after time! However, I'll just be posting the recipe (no photos, no stories or descriptions). So, feel free to read/follow if you want some good recipes (everything I post from now on will be things I make on a regular basis, so they are tried and true).

:) Lindsey

Tuesday, January 31, 2012

Guacamole Grilled Cheese

This is the best grilled cheese sandwich! I daresay possibly even my favorite sandwich? I crave it all the time ever since I started making it a week ago! I think I've made it for lunch at least 5 times in the past week! Crusty bread, melty cheese, gooey creamy avocado, salty garlic, sweet tomatoes and a little spice from salsa, a hint of sour from limes and a bit of cilantro! HEAVEN!

Today for the first time, I made this sandwich in our Xpress Readi Set Go (thanks for that impulse buy, Dad!). It worked out so much better than on a griddle or pan! I was having a problem with the cheese melting when I made these in a pan and would end up microwaving them for 10 seconds at the end to melt the cheese (I like my cheese really melty). This made the bread soft and not crunchy, which doesn't hold up well to the heavy insides. So if you'll be cooking these in a pan, be warned, and maybe cook them a little lower to melt the cheese and not burn the outside.

Guacamole Grilled Cheese
[ adapted from Two Peas and Their Pod ]


Your favorite guacamole, or:
1 large avocado per 2 sandwiches
Shake of garlic salt
Spoonful of your favorite salsa
1 Tbsp fresh cilantro leaves, chopped small
1 tsp fresh lime juice (I've used lemon too)
Shake of pepper

4 slices of your favorite bread (I used whole wheat bread, but this would be great with a thick crusty bread)
2–4 slices cheddar cheese, depending on how cheesy you want it
Butter, for buttering outsides

Cut avocado in half and remove seed. Scoop out avacado from the peel, put in a large bowl. Mash the avocado with a fork. Add the garlic salt, salsa, cilantro, lime juice, salt and pepper. Stir until well combined.
Heat a pan or griddle to medium heat. For each sandwich, spread desired amount of guacamole on one slice of bread then top with cheese and other slice of bread (or you can sandwich the guacamole inside two slices of cheese). Butter outer slices of bread and grill on one side until golden and crispy. Flip the sandwich and grill until golden brown.

I hope you love this sandwich as much as we do!!