Crusts:
1 T. quick-rising active dry yeast
1 1/3 c. warm water (115 degrees F)
1 T. olive oil
1 t. salt
1 c. whole wheat flour
1/4 c. rye flour
2-3 c. unbleached flour
1-2 T. cornmeal
non-stick spray
Pepper Topping
2 t. olive oil
1 clove garlic minced
2 Italian tomatoes, sliced thinly
1 T. fresh oregano, minced
3 oz. mozzarella cheese, shredded
1 c. canned roasted peppers
1/4 c. sliced black olives
Broccoli Topping
1 c. onions, diced
1 t. olive oil
1 c. sour cream
1 t. fresh dill
2-3 c. broccoli florets, lightly steamed
1 c. sharp cheddar, shredded
In a large bowl, mix the yeast with water. Set aside for 2 minutes ot dissolve. Stir in oil and salt. Add in wheat, rye and unbleached flours and make a kneadable dough. On a lightly floured surface, knead until smooth and elastic for 10 minutes. Divide into 16 balls, Cover each and let rest for 15 minutes.
Pepper topping: In a small cup combine the oil with the garlic. Brush over 8 of the pizza crusts. Tops with tomatoes, oregano, mozzarella, peppers and olives.
Broccoli topping: In a smal no-stick pan over low heat, cook the onions in the oil until soft. Stir in the sour cream and sill. Spread over 8 pizza crusts, leaving a 3/8 inch border. Top with broccoli and cheddar.
Preheat oven to 450 degrees. Form the pizzas into small pizzas about 4 inches in diameter. Coat 2 large cookie sheets with no-stick spray. Sprinkle lightly with cornmeal. Place the pizzas on the sheets. Top 8 with the pepper topping and 8 with the broccoli topping. Bake for 10-12 minutes, until the crusts are browned.
Grocery List
yeast
salt
whole wheat flour
rye flour
unbleached flour
cornmeal
non-stick spray
garlic
Italian tomatoes
fresh oregano
mozzarella cheese
roasted peppers
black olives
onions
olive oil
sour cream
fresh dill
broccoli florets
sharp cheddar
Approximate Cost: $8.66
Friday, March 26, 2010
Thursday, March 25, 2010
Best Fried Shrimp with Dipping Sauce
1 1/2 c. peanut oil
1 lb. Extra Large Fresh Shrimp or Colossal Farm Raised Shrimp (7 to 9 per person, depending on size)
2 egg whites, beaten lightly with 2 teaspoons water
1/2 t. salt
1/4 t. paprika
1/4 t. Garlic Magic or Garlic Powder (optional) plus 1/8 t. for dipping sauce
1 sleeve saltine crackers
7 oz. ketchup
2 t. mayonnaise
4 T. heavy whipping cream
1 lemon cut in wedges
Crumble crackers fine in processor or in zip lock bag with rolling pin. Peel, devein and butterfly, rinse, and drain the shrimp. Prepare shrimp - Be sure to fully butterfly them, leaving tail on but splitting in 2 sections almost to the tail. Drain shrimp well.
Prepare cracker crumb coating. Prepare sauce (below).
Put oil on to preheat for frying to 350 Degrees F. or until a drop of water will sizzle. With a wire whip, lightly beat egg white with water. Whisk in the salt, paprika and garlic powder (optional). Put half the well drained shrimp in this mixture. Coat well.
Place shrimp in the cracker crumbs and coat well. Gently shake off excess. Slowly place these in the hot oil and fry for 3 minutes until lightly golden brown. Do not overfry! Drain well and place on paper towels or uncoated paper plates (the cheap kind) to drain. Repeat Process until all are cooked.
Dipping Sauce:
With a wire whisk, combine mayonnaise with Catsup until smooth. Slowly add cream and whisk together until you have a creamy sauce about the color of Thousand Island Dressing. Add garlic Magic (available at most super markets) or Garlic Powder to taste. Cover and refrigerate.
Serve Shrimp Hot with Dipping Sauce and Lemon Wedges!
Grocery List
peanut oil
shrimp
eggs
salt
paprika
Garlic Magic or Garlic Powder
saltine crackers
ketchup
mayonnaise
heavy whipping cream
lemon
Approximate Cost: $9.38
1 lb. Extra Large Fresh Shrimp or Colossal Farm Raised Shrimp (7 to 9 per person, depending on size)
2 egg whites, beaten lightly with 2 teaspoons water
1/2 t. salt
1/4 t. paprika
1/4 t. Garlic Magic or Garlic Powder (optional) plus 1/8 t. for dipping sauce
1 sleeve saltine crackers
7 oz. ketchup
2 t. mayonnaise
4 T. heavy whipping cream
1 lemon cut in wedges
Crumble crackers fine in processor or in zip lock bag with rolling pin. Peel, devein and butterfly, rinse, and drain the shrimp. Prepare shrimp - Be sure to fully butterfly them, leaving tail on but splitting in 2 sections almost to the tail. Drain shrimp well.
Prepare cracker crumb coating. Prepare sauce (below).
Put oil on to preheat for frying to 350 Degrees F. or until a drop of water will sizzle. With a wire whip, lightly beat egg white with water. Whisk in the salt, paprika and garlic powder (optional). Put half the well drained shrimp in this mixture. Coat well.
Place shrimp in the cracker crumbs and coat well. Gently shake off excess. Slowly place these in the hot oil and fry for 3 minutes until lightly golden brown. Do not overfry! Drain well and place on paper towels or uncoated paper plates (the cheap kind) to drain. Repeat Process until all are cooked.
Dipping Sauce:
With a wire whisk, combine mayonnaise with Catsup until smooth. Slowly add cream and whisk together until you have a creamy sauce about the color of Thousand Island Dressing. Add garlic Magic (available at most super markets) or Garlic Powder to taste. Cover and refrigerate.
Serve Shrimp Hot with Dipping Sauce and Lemon Wedges!
Grocery List
peanut oil
shrimp
eggs
salt
paprika
Garlic Magic or Garlic Powder
saltine crackers
ketchup
mayonnaise
heavy whipping cream
lemon
Approximate Cost: $9.38
Aunt Marian's Chocolate Mousse Pie
8 oz. semi sweet chocolate chips
4 oz. dark chocolate chips
chocolate shavings of your favorite chocolate
6 T. unsalted butter @ room temp.
6 large eggs, separated
1 T. cream of tartar
1/2 c. plus 4 T. sugar
3 c. heavy cream, cold
2 t. pure vanilla extract plus 1 t.
1 box Chocolate wafer cookies (like nilla wafers)
2 T. powdered sugar
Topping:
Put 2 cups of whipping cream in the mixing bowl, add 2 tablespoons powdered sugar and 1 t. vanilla to it as it is whipping up. You don't want it to be too sweet but I will add a little more sugar/vanilla if needed. Garnish with chocolate sahvings.
Crust:
Crush up the cookies and add 6 T. melted butter. Press it in the pan. Basically do this just as you would for vanilla wafers cookie crust. Usually I press the crust into the sides and bottom of springform pan but it can be put into pie pan or even 9x11 or just about any pan.
Put the chocolate and butter in a heat proof bowl and place over saucepan containing about 1" of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. With a whisk, beat the egg yolks into the chocolate adding them in one at a time until smooth. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat 1/2 cup sugar and continue beating until stiff peaks form. In a Chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 4 T sugar and the vanilla and continue beating until the cream holds soft peaks.
Now you've got all the elements prepared, put it all together. GENTLY - fold the egg whites into the chocolate mixture to lighten it.
NEXT, FOLD the whipped cream into the chocolate mixture being careful not to over work the mousse or it will be heavy.
Spoon filling into the crust. Cover and refrigerate for a few hours to set. After it sets, put the topping on and garnish it with some chocolate shavings and it's ready to serve. Enjoy :o)
Grocery List
semi sweet chocolate chips
dark chocolate chips
favorite chocolate for shavings
unsalted butter
large eggs
cream of tartar
sugar
heavy cream
pure vanilla extract
chocolate wafer cookies
Approximate Cost: $6.55
2 T. powdered sugar
4 oz. dark chocolate chips
chocolate shavings of your favorite chocolate
6 T. unsalted butter @ room temp.
6 large eggs, separated
1 T. cream of tartar
1/2 c. plus 4 T. sugar
3 c. heavy cream, cold
2 t. pure vanilla extract plus 1 t.
1 box Chocolate wafer cookies (like nilla wafers)
2 T. powdered sugar
Topping:
Put 2 cups of whipping cream in the mixing bowl, add 2 tablespoons powdered sugar and 1 t. vanilla to it as it is whipping up. You don't want it to be too sweet but I will add a little more sugar/vanilla if needed. Garnish with chocolate sahvings.
Crust:
Crush up the cookies and add 6 T. melted butter. Press it in the pan. Basically do this just as you would for vanilla wafers cookie crust. Usually I press the crust into the sides and bottom of springform pan but it can be put into pie pan or even 9x11 or just about any pan.
Put the chocolate and butter in a heat proof bowl and place over saucepan containing about 1" of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. With a whisk, beat the egg yolks into the chocolate adding them in one at a time until smooth. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat 1/2 cup sugar and continue beating until stiff peaks form. In a Chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 4 T sugar and the vanilla and continue beating until the cream holds soft peaks.
Now you've got all the elements prepared, put it all together. GENTLY - fold the egg whites into the chocolate mixture to lighten it.
NEXT, FOLD the whipped cream into the chocolate mixture being careful not to over work the mousse or it will be heavy.
Spoon filling into the crust. Cover and refrigerate for a few hours to set. After it sets, put the topping on and garnish it with some chocolate shavings and it's ready to serve. Enjoy :o)
Grocery List
semi sweet chocolate chips
dark chocolate chips
favorite chocolate for shavings
unsalted butter
large eggs
cream of tartar
sugar
heavy cream
pure vanilla extract
chocolate wafer cookies
Approximate Cost: $6.55
2 T. powdered sugar
Monday, March 15, 2010
Scalloped Potatoes
medium potatoes, peeled and sliced
3/4 c. milk
4 T. butter
1/2 medium onion, diced
2 cloves garlic, minced
1/2 c. sharp cheddar, grated
1/2 c. Monterrey jack cheese, grated
1/4 c. parmesan cheese, grated
Grocery List
potatoes
butter
garlic
onion
sharp cheddar
Monterrey jack
parmesan
Approximate Cost: $3.20
3/4 c. milk
4 T. butter
1/2 medium onion, diced
2 cloves garlic, minced
1/2 c. sharp cheddar, grated
1/2 c. Monterrey jack cheese, grated
1/4 c. parmesan cheese, grated
In a medium pan, melt butter and sauté onions and garlic for 4 minutes over medium heat. Add potatoes and stir, making sure each potato is coated with the melted butter. Cook for 5 minutes over medium heat. Stir in cheese and transfer all to a round, glass casserole dish. Bake in oven, uncovered, for 30 minutes at 350 degrees. Serves 6-8 people.
Grocery List
potatoes
butter
garlic
onion
sharp cheddar
Monterrey jack
parmesan
Approximate Cost: $3.20
Saturday, March 13, 2010
Anna Brown’s Beef, Onion & Guinness Pie
Approx. 3.3 pounds Shin Beef, cut into 2” cubes
2 medium onions peeled and sliced
1 T. flour seasoned with salt and pepper
2 c. Guinness
1 c. beef stock
I pack ready-roll puff pastry
Place the cubed shin beef and the onion in a casserole dish and coat with the seasoned flour. Pour in the Guinness and the stock and bring to simmer gently on the hob. Cover with a tightly fitting lid and place in an oven preheated to 140 Celsius for at least 2 ½ hours until beef is tender.
Cook pastry as per the pack instructions, cut into individual portions about 5” by 5” square. Serve with creamy mashed potatoes and spring greens.
For this recipe be sure to use shin beef as it is well suited to the long slow cooking process. Stewing steak tends to disintegrate, as opposed to shin beef which has gelatinous fibres running through it. From my dear friend Sue, who shared it from this link St. Patrick's Day 2010.
Grocery List
shin beef
onions
flour
salt
pepper
Guinness
beef stock
ready roll puff pastry
Approximate Cost: $13.50
2 medium onions peeled and sliced
1 T. flour seasoned with salt and pepper
2 c. Guinness
1 c. beef stock
I pack ready-roll puff pastry
Cook pastry as per the pack instructions, cut into individual portions about 5” by 5” square. Serve with creamy mashed potatoes and spring greens.
For this recipe be sure to use shin beef as it is well suited to the long slow cooking process. Stewing steak tends to disintegrate, as opposed to shin beef which has gelatinous fibres running through it. From my dear friend Sue, who shared it from this link St. Patrick's Day 2010.
Grocery List
shin beef
onions
flour
salt
pepper
Guinness
beef stock
ready roll puff pastry
Approximate Cost: $13.50
Friday, March 12, 2010
Razzle Dazzle Pie
3 c. each blackberries and raspberries (if using fresh berries or
1 bag each frozen berries (do not thaw)
3 T. flour
1/3 c. sugar
2 pre-made pie crusts (Pillsbury or your own 2 -9 inch)
Mix up the berries, add flour, and sugar and mix.
Pour into pie crust. Cut slits in pie crust & gently lay top crust on
Trim off excess with knife or kitchen shears. Pinch the seams &
Brush edges of pie crust with water.
Sprinkle water on top crust and sprinkle with sugar.
Bake at 375 degrees for approx. 45 min.
(Put foil on oven bottom for spills)
Serve with your favorite home-made vanilla ice cream! or store bought is good too! From Louise Denton in the Siesta Fiesta Cookbook. You can get yours soon, see here for the details.
Grocery List
blackberries
raspberries
flour
sugar
pre-made pie crust
Approximate Cost: $6.75
1 bag each frozen berries (do not thaw)
3 T. flour
1/3 c. sugar
2 pre-made pie crusts (Pillsbury or your own 2 -9 inch)
Mix up the berries, add flour, and sugar and mix.
Pour into pie crust. Cut slits in pie crust & gently lay top crust on
Trim off excess with knife or kitchen shears. Pinch the seams &
Brush edges of pie crust with water.
Sprinkle water on top crust and sprinkle with sugar.
Bake at 375 degrees for approx. 45 min.
(Put foil on oven bottom for spills)
Serve with your favorite home-made vanilla ice cream! or store bought is good too! From Louise Denton in the Siesta Fiesta Cookbook. You can get yours soon, see here for the details.
Grocery List
blackberries
raspberries
flour
sugar
pre-made pie crust
Approximate Cost: $6.75
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