This recipe is neither Gluten Free nor Migraine Friendly. But most of us have occasion to cook for those without our limitations. I hope you find this as easy as I do!
2 cups warm water
2 Tbls yeast
1/2 tsp sugar
5-6 cups white flour
1 Tbls salt
1 Tbls cider vinegar
2 Tbls olive oil
Preheat oven to 400 F.
Dissolve yeast & sugar in warm water. Let bubble.
In mixer, combine 5 cups flour with salt, vinegar and olive oil. Add yeast mixture. Add more flour 1 tablespoon at a time until a soft dough forms. It won't completely pull away from the bowl. This is okay. Allow to knead in mixer for 5 minutes. Remove from bowl and knead briefly on counter to create a ball. Cut into 3 equal pieces. Allow to rise briefly (5 - 10 minutes). Spread on pizza pan (greased, if not a baking stone) and bake each crust for 10 minutes. Remove from oven and allow to cool.
Spread each crust with sauce and toppings. Cover with cheese. Return to oven until cheese melts.
Saturday, April 19, 2008
Sunday, March 2, 2008
Tomato Soup
28 oz can organic crushed tomatoes
4 cups homemade chicken stock
1 Tbls sea salt
1 tsp oregano
1 tsp basil
dash freshly ground pepper
Mix all together in a stock pot over medium heat until hot. Taste. Adjust seasonings. Serve.
If you want a creamy soup, add milk (up to 2 cups) being careful not to boil.
4 cups homemade chicken stock
1 Tbls sea salt
1 tsp oregano
1 tsp basil
dash freshly ground pepper
Mix all together in a stock pot over medium heat until hot. Taste. Adjust seasonings. Serve.
If you want a creamy soup, add milk (up to 2 cups) being careful not to boil.
Monday, February 25, 2008
Carrot-Ginger Soup
Carrot-Ginger Soup
2 lbs fresh carrots
6 stalks celery
2 sweet potato/yam, peeled
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp sea salt
1 tsp fresh ground pepper
4 cups chicken stock
* Clean carrots, celery and sweet potato/yam. Chop all into 1-2 inch pieces. Place in 8-quart stock pot and cover with water. Place on stove and bring to boil. Reduce heat to medium, cover and simmer for 30-45 minutes, until vegetables are soft. Check periodically to make sure there is sufficient water in the pot.
* Add chicken stock and cook until soup is hot. Reduce heat to low. Add spices, salt and pepper.
* Remove from heat.
* Puree one to two cups at a time in blender. Soup should be thick and smooth.
* Serve with a dollop of cream, plain yogurt or half-n-half.
2 lbs fresh carrots
6 stalks celery
2 sweet potato/yam, peeled
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp sea salt
1 tsp fresh ground pepper
4 cups chicken stock
* Clean carrots, celery and sweet potato/yam. Chop all into 1-2 inch pieces. Place in 8-quart stock pot and cover with water. Place on stove and bring to boil. Reduce heat to medium, cover and simmer for 30-45 minutes, until vegetables are soft. Check periodically to make sure there is sufficient water in the pot.
* Add chicken stock and cook until soup is hot. Reduce heat to low. Add spices, salt and pepper.
* Remove from heat.
* Puree one to two cups at a time in blender. Soup should be thick and smooth.
* Serve with a dollop of cream, plain yogurt or half-n-half.
Black Bean Soup
Black Bean Soup
1 1lb bag of dried black beans
4 bay leaves
2 large carrots, peeled
3 celery stalks or 2 stalks with leaves plus hearts with leaves
1 red pepper
1 Tbsp extra virgin olive oil
1 Tbsp sea salt
1/2 tsp ground pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp sage
1/2 lb frozen corn
Optional:
2 Tbsp fresh lemon juice
1/4 cup chopped cilantro
Follow directions on back of bean bag for soaking and cooking beans.
While beans soak, chop carrots, celery and red pepper into 2" chunks.
Cook beans with the bay leaves, carrots, celery and red pepper.
Cool to room temp. Puree in in small batches until smooth.
Return to pan, add seasonings and corn. Heat through.
Taste.
Adjust seasonings (more salt, pepper, etc).
If lemon juice is desired, add 1 Tbsp. Taste again, then add more.
To serve: ladle soup into bowls. Top with chopped cilantro. (for those who can indulge, add 1 tbsp sour cream or yogurt then cilantro.)
1 1lb bag of dried black beans
4 bay leaves
2 large carrots, peeled
3 celery stalks or 2 stalks with leaves plus hearts with leaves
1 red pepper
1 Tbsp extra virgin olive oil
1 Tbsp sea salt
1/2 tsp ground pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp sage
1/2 lb frozen corn
Optional:
2 Tbsp fresh lemon juice
1/4 cup chopped cilantro
Follow directions on back of bean bag for soaking and cooking beans.
While beans soak, chop carrots, celery and red pepper into 2" chunks.
Cook beans with the bay leaves, carrots, celery and red pepper.
Cool to room temp. Puree in in small batches until smooth.
Return to pan, add seasonings and corn. Heat through.
Taste.
Adjust seasonings (more salt, pepper, etc).
If lemon juice is desired, add 1 Tbsp. Taste again, then add more.
To serve: ladle soup into bowls. Top with chopped cilantro. (for those who can indulge, add 1 tbsp sour cream or yogurt then cilantro.)
Thursday, January 17, 2008
Turkey/Rice Souffle
4 eggs
2 cups milk
2 cups shredded cheese
1 tsp ground mustard
1/2 of the Baked Rice with Turkey & Vegetables
* Pre-heat oven to 350 F.
* Butter a 9x13 glass baking pan.
* Beat the eggs & milk together.
* Add the shredded cheese and mustard. Mix well, then add the Baked Rice.
* Turn into the baking dish.
* Bake for 50 - 60 minutes, until the center is set.
2 cups milk
2 cups shredded cheese
1 tsp ground mustard
1/2 of the Baked Rice with Turkey & Vegetables
* Pre-heat oven to 350 F.
* Butter a 9x13 glass baking pan.
* Beat the eggs & milk together.
* Add the shredded cheese and mustard. Mix well, then add the Baked Rice.
* Turn into the baking dish.
* Bake for 50 - 60 minutes, until the center is set.
Baked Rice with Turkey & Vegetables
4 cups uncooked brown rice
3 cups chopped, cooked turkey
1/2 cup chopped red pepper
2 large carrots, shredded
2 stalks finely chopped celery
12 oz frozen chopped spinach
2 Tbls sea salt
2 Tbls Italian Seasonings
4 cups turkey stock
4 cups water
Combine all in large baking dish (at least 9x13). Cover with foil and bake at 350 F for 2 hours, until all liquid is absorbed.
3 cups chopped, cooked turkey
1/2 cup chopped red pepper
2 large carrots, shredded
2 stalks finely chopped celery
12 oz frozen chopped spinach
2 Tbls sea salt
2 Tbls Italian Seasonings
4 cups turkey stock
4 cups water
Combine all in large baking dish (at least 9x13). Cover with foil and bake at 350 F for 2 hours, until all liquid is absorbed.
Saturday, November 3, 2007
Baked Oatmeal
6 cups Rolled or Steel Cut Oats
2 cups Yogurt or Kefir
1 cup Raisins, optional
1 Tbsp Vanilla
1 Tbsp Ground Cinnamon
4 large Eggs
1/3 cup Honey
1/3 cup Coconut Oil
1/2 tsp Salt
2 tsp Baking Soda
Combine rolled oats and raisins with yogurt in a glass mixing bowl. Cover. Let stand on the counter for 24 hours.
After soaking oats for 24 hours, grease a 9x13 baking dish. Preheat oven to 350F.
In mixer, beat eggs, honey, coconut oil, vanilla and cinnamon on high for 1 minute. Reduce speed to low and slowly add soaked oats and raisins. Add salt. Increase speed and beat on high for 1 minute. Reduce speed to low, add baking soda.
Pour into prepared dish. Bake 25 minutes. Remove from oven and allow to cool. Cut into 24 bars.
Serve warm or cold, toasted (in toaster oven), or in a bowl with milk.
2 cups Yogurt or Kefir
1 cup Raisins, optional
1 Tbsp Vanilla
1 Tbsp Ground Cinnamon
4 large Eggs
1/3 cup Honey
1/3 cup Coconut Oil
1/2 tsp Salt
2 tsp Baking Soda
Combine rolled oats and raisins with yogurt in a glass mixing bowl. Cover. Let stand on the counter for 24 hours.
After soaking oats for 24 hours, grease a 9x13 baking dish. Preheat oven to 350F.
In mixer, beat eggs, honey, coconut oil, vanilla and cinnamon on high for 1 minute. Reduce speed to low and slowly add soaked oats and raisins. Add salt. Increase speed and beat on high for 1 minute. Reduce speed to low, add baking soda.
Pour into prepared dish. Bake 25 minutes. Remove from oven and allow to cool. Cut into 24 bars.
Serve warm or cold, toasted (in toaster oven), or in a bowl with milk.
Subscribe to:
Posts (Atom)
