Saturday, October 24, 2009
Thursday, October 15, 2009
Monday, October 5, 2009
- Penne pasta (1/2 box)
- 1 can diced tomatoes or 2 fresh
- As much spinach as you can handle
- 2 cups of chicken broth
- 2 cloves of garlic
- 2 tbsp Olive oil
- crushed red pepper to taste (I like spicy)
- I threw in some extra sausage that I already had cooked
- Parmesan cheese
Directions... or what I did
- Heat a skillet and saute garlic and olive oil for about 2 minutes. Add the red pepper flakes at the end.
- Add 2 cups broth and bring it to a quick boil
- Toss in the tomatoes and pasta
- Cover and let simmer for 10 minutes or until the noodles are just right for you
- Add all the spinach and cover again for another minute (add cooked sausage here)
- Remove from the heat and top with cheese
I typically make pizza every Friday night, but just as every routine in our lives… it gets old. I was craving some Geno’s East, but realized that I was 5 hours away! I’ll research how to make Chicago style backwards pizza at home. I had a good idea of how to do it, but didn’t know how much corn meal to put in the crust. This is what I found:
Chicago Style Deep Dish
Deep Dish Dough
- 1 cup warm water
- 1 package yeast
- 2 1/2-3 cups bread flour
- 1/2 cup cornmeal
- 1/2 cup vegetable oil
- 1 tsp salt
- 1 deep dish dough
- 1 lb hot Italian sausage (cooked)
- 1 can diced tomatoes
- 1/2lb mozzarella cheese slices/ shredded
- Italian Seasoning
- 2-4 cloves garlic
- 1/4 grated Parmesan cheese
Step 1 – the dough Pour the water, yeast and 1/2 cup of the flour into a bowl. Let a sponge form, about 5 minutes. Then add 1 cup flour, 1/2 cup cornmeal, salt and 1/2 cup vegetable oil. Mix by hand or in a stand mixer with the dough hook attachment. Once everything starts to incorporate, slowly add another 1/2 cup of flour. Continue doing this until the dough pulls away from the edge of the bowl and does not absorb any more flour. Then roll it out onto a hard floured surface and knead until smooth. Let it rise until doubled.
Step 2 - the sauce Drain the can of tomatoes. Next place them in a food processor with salt, pepper, the seasoning and the garlic. Pulse the tomatoes to make the sauce.
Step 3 - form the dough Find your 12in spring form pan. It works great, has high edges and the pizza always slides right out. Now that you have the perfect pan, grease it with vegetable oil. Next place the dough in the center of the pan and push down the middle working it toward the edges. Bring it up the sides about 2-3 inches.
Step 4- fill it Start with the cheese so that it doesn’t burn during the long cook time. Next add the pepperoni/ sausage mixture. Now cover the pizza with the sauce. Finally dust the top with the Parmesan cheese.
Step 5 – cook it Place into a preheated 500 degree oven for 10-15 minutes. When the time is up turn it to 400 and bake for another 20-30 minutes. The longer you cook it the better…
Thursday, October 1, 2009
- My birthday is in the fall
- I love going back to school (I'm a dork I know)
- Sweatshirts and socks are even better while watching new fall shows
I also love fall because they accompany some of my favorite recipes:
- Pumpkin Chocolate Chip Bread
- Spice Tea
- Apple anything!
One of the recipes I'm going to share comes right from Pampered Chef. I've had my 4th party! You can get as creative as you want with this recipe - add more cinnamon, add pecans, use fresh apples with sugar & cinnamon instead of apple pie filling...
- 2 cans of apple pie filling
- 1 box of yellow cake mix (don't make, use the dry mix)
- 1 1/2 sticks of butter (melted)
Preheat 350 and plan to bake for 35-40 minutes. Just take your deep covered baker (spray if fairly new). Pour both cans of filling in the bottom, then sprinkle cake mix on top, then pour the melted butter on top. BAKE and ENJOY with some ice cream!