Thin Pizza Crust Recipe
(Beth Glider)
2 cups white flour
1 cup warm water
1 tablespoon dry active yeast
1/4 cup sugar
1 teaspoon salt
Sift your dry ingredients together until well combined. Add your warm water and stir until you form a dough. Roll dough out and add flour as needed to keep thin crust pizza dough from sticking to your rolling pin. You will want to roll the dough out as thin as possible. Place on an oiled pizza pan and top. Bake in a hot (400 F) oven until crust is brown and crispy. (I spray my pan and sprinkle in corn meal)
Wednesday, May 1, 2013
Monday, March 4, 2013
Tomatillo Albondigas Soup
Tomatillo Albondigas Soup
http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/
Serves up to 10
Soup
2 pounds fresh tomatillos, husks removed and washed, cut in half
1 medium onion (8 ounces), peeled and coarsely chopped
7 large garlic cloves, peeled, cut in half
2 small jalapeno peppers, split and seeded (I didn't add these)
½ teaspoon ground cumin
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth + ½ cup water)
15 sprigs fresh cilantro, tough stems discarded
Meatballs (Albondigas)
1 pound ground beef chuck (20% fat)
1 pound ground pork
1 medium onion (8 ounces), peeled, finely chopped (I used my mini processor)
½ cup cooked white rice
1 large egg
2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Garnish
Juice of 4 limes (1/2 cup)
Leaves from 10 sprigs fresh cilantro, coarse chopped
1. To prepare the soup: In a large stockpot or dutch oven, over medium-high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a boil.
2. Reduce the heat and simmer, skimming off any foam that rises to the top, until the tomatillos are tender, about 10 to 15 minutes.
3. Using a colander, strain the vegetables from the broth, reserving both the vegetables and the broth. Puree the tomatillos, onion, garlic and jalapeno peppers in a blender or food processor fitted with a steel blade, adding ½ cup of the reserved broth and about 15 sprigs of cilantro. (This can be done in two or three batches).
4. Return the pureed vegetables and the remaining soup broth to the stockpot and bring to a simmer.
5. To make the meatballs: While the soup broth is simmering, in a large mixing bowl, combine the ground meat with the minced onion, cooked rice, the raw egg, 2 teaspoons kosher salt, ground cumin and ground cloves, and mix gently but thoroughly.
6. Form the meat into 1-inch meatballs. Keep your hands lightly moistened with cold water to prevent the ground meat from sticking. The mixture should yield about 40 walnut-sized, 1-ounce meatballs. Place meatballs in the soup and continue to simmer, about 30 minutes longer. Skim off any foam that rises to the top. Add ½ cup or more water to replace what has evaporated and to adjust the salt level.
7. Place 4 meatballs in each large, warm soup bowl. Ladle about one cup of soup over the meatballs, and squeeze lime juice into each bowl. Sprinkle with chopped cilantro and serve immediately.
http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/
Serves up to 10
Soup
2 pounds fresh tomatillos, husks removed and washed, cut in half
1 medium onion (8 ounces), peeled and coarsely chopped
7 large garlic cloves, peeled, cut in half
2 small jalapeno peppers, split and seeded (I didn't add these)
½ teaspoon ground cumin
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth + ½ cup water)
15 sprigs fresh cilantro, tough stems discarded
Meatballs (Albondigas)
1 pound ground beef chuck (20% fat)
1 pound ground pork
1 medium onion (8 ounces), peeled, finely chopped (I used my mini processor)
½ cup cooked white rice
1 large egg
2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Garnish
Juice of 4 limes (1/2 cup)
Leaves from 10 sprigs fresh cilantro, coarse chopped
1. To prepare the soup: In a large stockpot or dutch oven, over medium-high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a boil.
2. Reduce the heat and simmer, skimming off any foam that rises to the top, until the tomatillos are tender, about 10 to 15 minutes.
3. Using a colander, strain the vegetables from the broth, reserving both the vegetables and the broth. Puree the tomatillos, onion, garlic and jalapeno peppers in a blender or food processor fitted with a steel blade, adding ½ cup of the reserved broth and about 15 sprigs of cilantro. (This can be done in two or three batches).
4. Return the pureed vegetables and the remaining soup broth to the stockpot and bring to a simmer.
5. To make the meatballs: While the soup broth is simmering, in a large mixing bowl, combine the ground meat with the minced onion, cooked rice, the raw egg, 2 teaspoons kosher salt, ground cumin and ground cloves, and mix gently but thoroughly.
6. Form the meat into 1-inch meatballs. Keep your hands lightly moistened with cold water to prevent the ground meat from sticking. The mixture should yield about 40 walnut-sized, 1-ounce meatballs. Place meatballs in the soup and continue to simmer, about 30 minutes longer. Skim off any foam that rises to the top. Add ½ cup or more water to replace what has evaporated and to adjust the salt level.
7. Place 4 meatballs in each large, warm soup bowl. Ladle about one cup of soup over the meatballs, and squeeze lime juice into each bowl. Sprinkle with chopped cilantro and serve immediately.
Saturday, February 2, 2013
Buffalo Chicken Dip
Buffalo Chicken Dip (adapted from dukanitout.com turkey buffalo dip)
(made by Kerstin)
2 c shredded and chopped rotiserie chicken
1/2 c franks hot sauce (or whatever buffalo sauce you like)
1/2 c low fat sour cream
1/2 c low fat sharp cheddar shredded
8 oz fat free cream cheese
1 packet of dry buttermilk ranch
Mix all together and bake for 30 minutes at 350
(made by Kerstin)
2 c shredded and chopped rotiserie chicken
1/2 c franks hot sauce (or whatever buffalo sauce you like)
1/2 c low fat sour cream
1/2 c low fat sharp cheddar shredded
8 oz fat free cream cheese
1 packet of dry buttermilk ranch
Mix all together and bake for 30 minutes at 350
Chicken Salad with Greek Yogurt
Chicken Salad with Greek Yogurt
(Made by Kerstin)
1 rotiserie chicken shredded & chopped
red grapes halved
1/2 small shallot diced
1 small apple chopped
1/4 c cranberries
1/4 c slivered almonds
1/2 t garlic powder
salt & pepper
1 t curry powder
about 1/2 - 3/4 c non-fat plain Greek yogurt
2 T whole grain mustard
Mix it all together
(Made by Kerstin)
1 rotiserie chicken shredded & chopped
red grapes halved
1/2 small shallot diced
1 small apple chopped
1/4 c cranberries
1/4 c slivered almonds
1/2 t garlic powder
salt & pepper
1 t curry powder
about 1/2 - 3/4 c non-fat plain Greek yogurt
2 T whole grain mustard
Mix it all together
Overnight Sausage Casserole
Overnight sausage casserole
(made by Kerstin)
3/4 pound ground pork sausage
1 tablespoon butter (I used a t of olive oil)
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage
cheese
1 pound Monterey Jack cheese, shredded (I used cheddar)
2 (4 ounce) cans diced green chile peppers,
drained
1 cup all-purpose flour (I didn't add this at all, instead I used a T of cornstarch)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted (I cut this to 2T)
Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.
(made by Kerstin)
3/4 pound ground pork sausage
1 tablespoon butter (I used a t of olive oil)
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage
cheese
1 pound Monterey Jack cheese, shredded (I used cheddar)
2 (4 ounce) cans diced green chile peppers,
drained
1 cup all-purpose flour (I didn't add this at all, instead I used a T of cornstarch)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted (I cut this to 2T)
Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.
Summer's Granola
Coconut Granola
Summer Minert
5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes
(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that
Summer Minert
5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes
(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that
Pho (Vietnamese Noodle Soup)
Pho
(made by Kerstin, recipe from my friend Becky Filhart)
1 whole chicken, thawed
Beef soup bones (preferably with some meat on them)
3 T chicken bouillon base (if you don’t have base then you need enough bouillon to make 2 quarts of broth)
Large piece of dicon radish cut in half lengthwise
2 large onions peeled and cut in half
2 big pieces of ginger (6 inch pieces) cut in half lengthwise
3 bags of pho hoa (Chinese special spice, it’s a tea bag that has all the spices in it. You can also buy the spices whole in a bag, toast them and put them in cheese cloth to put in the soup pot.)
Package of rice sticks (pho noodles, you can get them in many sizes, I like the smallest size thickness)
2 cubes of chicken (pho ga) soup seasoning (like bouillon cubes)
2 cubes of beef soup seasoning (like bouillon cubes)
1 quarter size piece of rock sugar
Thai basil
Cilantro
Mint (optional)
Hoisin sauce
Siracha (chili sauce)
Lime wedges
Bean sprouts
Put the chicken and beef in a very large pot (I use my canning pot). Cover them with water, bring to a boil, boil 5 minutes then remove chicken and beef from the pot and wash out the pot. This removes the impurities from the meat and bones.
Put the chicken and beef back in the pot. Fill the pot with water. Leave about 4 inches at the top of the pot. Bring the water up to a boil.
While you’re waiting for the water to boil char the 2 onions, dicon and ginger under a broiler.
Once the water is almost to a boil add the charred vegetables, the bags of special spice, the cubes of beef and chicken seasoning and the chicken bouillon base. Bring the soup up to a boil and then turn it down a little so it’s still bubbling, but not at a full boil. Let the soup cook as long as you can, 6-8 hours or more. Leave it uncovered so it can cook down and condense the flavor.
Put the rock sugar in the last 20 minutes of cooking.
Once the soup is done cooking pull the chicken and beef out. Shred the chicken and any beef there might be. Strain out all the veggies and seasoning bags and discard.
Cook the rice sticks in boiling water for 5-7 minutes depending on thickness of the noodle. Strain the noodles and immediately rinse under cold water until they’re completely cool. Set aside.
When you’re ready to serve heat the broth back to boiling.
Put the rice noodles in the bottom of your individual serving bowls. Put chicken/beef on top and pour the hot broth over.
Garnish to taste with basil, cilantro, mint, lime, bean sprouts, hoisin and siracha.
(made by Kerstin, recipe from my friend Becky Filhart)
1 whole chicken, thawed
Beef soup bones (preferably with some meat on them)
3 T chicken bouillon base (if you don’t have base then you need enough bouillon to make 2 quarts of broth)
Large piece of dicon radish cut in half lengthwise
2 large onions peeled and cut in half
2 big pieces of ginger (6 inch pieces) cut in half lengthwise
3 bags of pho hoa (Chinese special spice, it’s a tea bag that has all the spices in it. You can also buy the spices whole in a bag, toast them and put them in cheese cloth to put in the soup pot.)
Package of rice sticks (pho noodles, you can get them in many sizes, I like the smallest size thickness)
2 cubes of chicken (pho ga) soup seasoning (like bouillon cubes)
2 cubes of beef soup seasoning (like bouillon cubes)
1 quarter size piece of rock sugar
Thai basil
Cilantro
Mint (optional)
Hoisin sauce
Siracha (chili sauce)
Lime wedges
Bean sprouts
Put the chicken and beef in a very large pot (I use my canning pot). Cover them with water, bring to a boil, boil 5 minutes then remove chicken and beef from the pot and wash out the pot. This removes the impurities from the meat and bones.
Put the chicken and beef back in the pot. Fill the pot with water. Leave about 4 inches at the top of the pot. Bring the water up to a boil.
While you’re waiting for the water to boil char the 2 onions, dicon and ginger under a broiler.
Once the water is almost to a boil add the charred vegetables, the bags of special spice, the cubes of beef and chicken seasoning and the chicken bouillon base. Bring the soup up to a boil and then turn it down a little so it’s still bubbling, but not at a full boil. Let the soup cook as long as you can, 6-8 hours or more. Leave it uncovered so it can cook down and condense the flavor.
Put the rock sugar in the last 20 minutes of cooking.
Once the soup is done cooking pull the chicken and beef out. Shred the chicken and any beef there might be. Strain out all the veggies and seasoning bags and discard.
Cook the rice sticks in boiling water for 5-7 minutes depending on thickness of the noodle. Strain the noodles and immediately rinse under cold water until they’re completely cool. Set aside.
When you’re ready to serve heat the broth back to boiling.
Put the rice noodles in the bottom of your individual serving bowls. Put chicken/beef on top and pour the hot broth over.
Garnish to taste with basil, cilantro, mint, lime, bean sprouts, hoisin and siracha.
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