Easy Homemade Pizza Crust
1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C) 2 1/2 cups bread flour 2 tablespoons olive oil 2 tablespoons dried parsley flakes 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon garlic poweder I doubled the recipe and made 6 small pizzas Preheat oven to 350 degrees F (130 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt, all dried herbs and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with flour. Spread with desired toppings (i used pepperoni and mozarella cheeze) and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving. Homemade Pizza Sauce 2 (6 ounce) cans tomato paste 1 teaspoon of garlic powder 3 tablespoons dried parsley flakes 1 onion finely chopped 1 teaspoon dried oregano 1 teaspoon dried italian dried herbs 6 large mushrooms finley chopped 1 small bell pepper finely chopped salt and pepper to taste 1/3 cup of ketchup 2 cups water Combine all ingredients in a 2 quart saucepan. Cook over medium high heat until mixture boils. Reduce heat to low and simmer 10 minutes. Cool a little and spread on your pizza crust and proceed with remainder of your toppings. 2 Tbs. olive oil
1 large onion, finely diced 4 medium cloves garlic, minced ½ Tbs. ground ginger 1 Tbs. ground mexican chili 1 Tbs curry ½ Tbs. ground Cinnamon ½ Tbs. Ground Nutmeg ½ Tbs. Ground cloves ½ Tbs. Ground paprika 3/4 tsp. ground turmeric 1/2 tsp. cayenne 1 Tbs. tomato paste 2 cups lower-salt chicken broth or vegetable broth Fine sea salt 1 tsp.and freshly 1/4 tsp. ground black pepper 1/2 lb. potatoes, peeled and cut into 1-inch cubes (about 1-1/2 cups) 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups) 2 large zucchini, peeled and cut into 1 inch-thick rounds (about 1 cup) 2 cups mixed frozen vegetables 4 Tbs. chopped fresh cilantro 4 Tbs. chopped fresh parsley 1 Tbsp of chopped greens from a green onion (green part of the green onion) or chives 1 bell pepper, finely diced 1 cup of chopped mushrooms In a 5- to 6-quart heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic, parsley, cilantro, green onion, and spices; cook, stirring, for 1 minute to blend the flavors. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the broth, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the potatoes, tomatoes, mushrooms, and zucchini. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and zucchini, simmer until the vegetables are tender, 20 to 25 minutes. Finally add frozen vegetables let it simmer for about 10 more minutes Serve hot on top of basmati rice for a complete meal. INGREDIENTS
4 - 5 lb small beets 2 tbsp pickling salt 1½ cups sugar 3 cups vinegar 2 tbsp mixed pickling spices 1 cup water PREPARATION Wash the beets and remove most of the tops In a large boiling pot of water, cook the beets until barely tender. Remove from the stove. Submerge the beets in a large bowl of ice water Remove all the skins Peel and slice beets into preferred size Combine the vinegar, sugar, water, salt and pickling spice in a pot and bring mixture to a boil; reduce the heat and simmer 10 minutes. Add the beets to the pickling liquid and return to a boil. Carefully ladle te beets and pickling liquid into hot sterilized pint jars, leaving ½ inch space. Remove any air bubbles with a non-metal utensil. Wipe the jar rims thoroughly with a clean damp cloth Seal the jars and process for 35 minutes in a boiling water bath. Let the beets cool completely and refrigerate Ingredients
1 Naturally Smoked Ham 700 grams 1 cup of Coca-Cola 1⁄2 cup of pineapple juice 1⁄2 cup of orange juice (1-2) oranges 1⁄2 cup brown sugar 1⁄2 teaspoon cloves powder 1⁄2 teaspoon cinnamon powder Pack the brown sugar on the ham. Pour the Coke, juice, cloves, cinnamon Stuff it in the oven and baste every 20 minutes. Cover with aluminium foil after the first basting. Use a meat thermometer to tell when it's done, and serve. Serve with temptation plaintains, russian potato salad and coleslaw Ingredients
6 medium-size potatoes (about 1 1/2 pounds) 3 beets 3 carrots 1/2 sweet peas 3 tablespoons shredded celery 3 tablespoons shredded onions 1/2 tablespoon finely shredded fresh coriander 1 tablespoons white distilled vinegar 1 tablespoons olive oil 3-4 tablespoons of mayonaise salt and pepper to taste Preparation Cook potatoes, carrots and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and carrots and about 35 minutes for beets. Drain; cool slightly. P eel vegetables and thinly slice into rounds. Whisk vinegar, oil, mayoinaise and coriander in medium bowl Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Ingredients
4 cups shredded cabbage a few sprigs of finely chopped italian parsley 4 tablespoons grated white onions 4 tablespoons grated celery 1 cup carrots (shredded or grated) (optional) 2 tablespoons distilled white vinegar 2⁄3 cup mayonnaise 2 tablespoons sugar 1⁄2 teaspoon fine white pepper 1⁄2 teaspoon salt Directions Prepare the vegetables by slicing, shredding or grating very thin. Toss the vegetable ingredients to mix well. Prepare the dressing by whisking together the vinegar, mayonnaise, sugar, salt and pepper. Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 2 hours and serve. May be made ahead. Toss occasionally to keep the dressing distributed over the vegetables. 3 very ripe plantains
1⁄3 cup white sugar 1⁄3 cup brown sugar 1⁄3 cup of water 1 teaspoon ground cinnamon 1 teaspoon vanilla 3 tablespoons unsalted butter 2 tablespoons ketchup Peel, cut plantains in half and slice in pieces. In a large bowl combine all ingredients and toss them together until mixed. Put everything in a non stick pan. Let it boil until the liquid becomes a thick sticky syrup and plantains are well cooked. Serve Ingredients 1 tablespoon vegetable oil 1 onion finely chopped 2 teaspoons dried cilantro leaves or fresh finely chopped 1 finely chopped celery stalk ½ finely chopped bell pepper 6 large finely chopped mushrooms 2 cloves garlic, minced 2 teaspoons italian herbs 1 teaspoon of paprika 1 teaspoon dried parsley ¼ teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon pepper 1 pound lean ground pork (you can substitute with ground beef) ¼ – ½ cup of tomato sauce 2 tablespoons soy sauce ½ cup sweet peas ½ cup of cooked diced carrots 1 small can of corn Ingredients for Mashed Potatoes 3 cups cooked yukon gold potatoes, warm, mashed potatoes 2 tablespoons butter 2/3 cup warm milk 1 tablespoon of parsley flakes salt and pepper Heat oil in a skillet set over medium heat. Add the onion, peppers, celery, mushrooms, garlic, italian herbs, parsely, cilantro, paprika, cayenne pepper, the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C). Crumble meat into pan and cook until brown all over. Tomato juice and soy sauce. Simmer for 5 minutes. Stir in peas and cooked carrots. Transfer to a 9-inch (23-cm) baking dish. Put a layer of corn on top of the meat. Whip the potatoes with the warm milk, salt and pepper, butter and parsley flakes until very fluffy. Spread potatoes evenly over the corn and meat mixture. Bake for 35 minutes or until potatoes are golden. Note: any meat left can be used for another meal Ingredients
2 cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda a pinch of sale 1/2 cup of oil 1 cup of refined sugar 1/4 cup of light brown sugar 2 eggs Grated zest of 2 oranges 3/4 cup orange juice 1/4 milk 1 teaspoon vanilla extract Preparation Preheat the oven to 180°C (350°F). Grease and flour a 10 inch Bundt pan.. In a bowl, combine the flour and baking powder, baking soda and salt. Set aside. In a large bowl, cream together the oil and sugar. Beat in the egg yolks one at a time, then stir in the vanilla, orange juice. Add orange zest. Make sure to wash your oranges t horoughly before grating and remove only the orange outer rind (skin), not the white pith underneath Beat in the flour mixture alternately with the milk, mixing until blended. Pour the batter into the ungreased tube pan and bake for about 1 hour, or until a wooden skewer inserted into the center of the cake comes out clean. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack to cool Brown Sugar Orange Glaze Ingredients 1/2 c Light brown sugar; firmly packed 1/2 c Butter or margarine 1/4 c Orange Juice Orange Zest from 1 orange Preperation Combine all ingredients in a heavy saucepan; bring to a full boil and cook, stirring constantly, 2 minutes. Let cool to lukewarm. Yields: 2/3 cup. Drizzle Brown Sugar Glaze over the cake Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months. Serves 8-10 people. |
Rainbow Thunder Eagle
My friend and spiritual mother Crooked Arrow gave me the native name Rainbow Thunder Eagle. I'm a mother and grandmother and have different interests, talents and passions. One of my greatest passions in life is to help people and encourage them to be the best they can be. I'm also a self-made artist, cook, I create web pages, have an interest in natural remedies, gardening, emergency preparedness and photography. I'm also an animal and environmental advocate and run a few fan pages and groups on several social media networks based on my different interests. Archives
December 2016
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