Saturday, January 30, 2010
Friday, January 29, 2010
Wednesday, January 27, 2010
Sunday, January 24, 2010
I had all these great plans. I was going to let everyone make their own pizzas (well, Sprout was going to get some help!) and take lots of great pictures in the process. Little did I know the chaos that was about to hit...
I was kneading the dough when D called me on the phone to tell me that he had just picked up a puppy that someone had left on the side of the road. We live outside the city limits, and people seem to think that the country is a free-for-all dumping ground for unwanted items, even living unwanted items. It's just a little puppy, and it's been cold, so he just couldn't drive by and leave it there.
So, needless to say I had to deal with two hyper children, a cute puppy dog, and a hubby that wanted to run to the store for puppy food...all while getting supper ready. I wound up just making one thicker crust pizza and calling it good!!
I will usually start the sauce first, then while it's doing its thing I'll mix up the pizza dough. While the dough rests, I'll get out the rest of the toppings and then we're ready to roll! I've used the dough recipe for thicker and thinner crust pizzas, calzone, and breadsticks...sometimes cinnamon sugar breadsticks. ;)
I think the dough recipe is actually a Fleishman's recipe. There are notes at the bottom that were left by other posters on an internet recipe site where I found it. I've also substituted whole wheat flour for half of the all-purpose before, and it turned out well!
And a picture of the little stinker that caused the chaos...
Quick Pizza Sauce
1 (6 oz) can tomato paste
6 fluid oz warm water
3 Tbsp grated Parmesan cheese
1 Tbsp minced garlic (or 1/2 to 3/4 tsp garlic powder)
1-2 Tbsp honey
1 tsp Italian herb mix
1/2 tsp onion powder
1/4 tsp ground black pepper
1/8 tsp dried red pepper flakes
1/8 tsp cayenne pepper, optional
salt to taste
In a small bowl combine all ingredients, making sure to break up any clumps of cheese. Cover the sauce and let sit at room temperature for 30 minutes. Spread sauce over pizza dough and prepare pizza as desired.
Master Pizza Dough
3 to 3-1/2 cups all-purpose flour
1 package rapid rise yeast
3/4 tsp salt
1 cup very warm water (120-130'F)
2 Tbsp olive oil or vegetable oil
In a large bowl, combine 2 cups flour, undissolved yeast and salt. Stir in the water and oil. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Bake in a 450'F preheated oven for 10-15 minutes.
Notes: To freeze, form the dough into a ball, put a very light coat of olive oil on it, then place it in two plastic bags, tied tightly. It will keep in the freezer for about 3 months. When you need to use it, just take it out and thaw. Great for stromboli, grilled on the bbq, or sprinkled with coarse salt and herbs and baked as a flat bread.
Saturday, January 23, 2010
Friday, January 22, 2010
I promise, I do have some baking/cooking posts planned soon! But in the meantime, here are the last two weeks worth of pictures for my Project 365!
Thursday, January 14, 2010
Tuesday, January 12, 2010
However, be sure to check out what the other TWD bakers did with this week's recipe, chosen by Teanna of Spork or Foon?
Thursday, January 7, 2010
Monday, January 4, 2010
Friday, January 1, 2010
I don't have a new recipe to post today. It's not really a "resolution" post either, but I do have some plans for this year. Obviously the biggie will be adding a new baby to the family in April! But I also plan on crossing off some of the items on my Learn to Do List this year, and hopefully I can add some more items to it as I think of them.
And this pretty much has nothing to do with cooking, but I'm planning on participating in Project 365, where you document your day to day life by taking one picture every day. A little more info can be found here (or tons of places if you do a search for it!). Anyway, this really intrigued me and I'd like to do it. I don't plan on posting pictures every day, only once a week at most or maybe even just once a month. I may just post the pictures here on this blog...I'm not that sure I want to start a completely different blog for this project, but who knows, I may!
I'm getting back in the groove of blogging regularly, and I really do enjoy it, so hopefully I can continue this trend! Maybe I can even stockpile some posts so that when the baby is born I can still be posting, lol. :)
I hope everyone has an absolutely wonderful 2010!!
Well, okay I decided to post a recipe after all. It's the recipe I've used for black eyed peas on New Year's for the last few years. It's tradition to eat them to ensure a good year, and that's one tradition I'm not about to buck! Plus, I actually really like them. :)
The recipe calls for ham hocks, which in my ill-fated trips to the store on Monday (remember the forgotten cream cheese...) neither store I went to had ham hocks. It tends to be hit or miss with finding them. I guess I should buy extra and freeze them... The ham steak I had in the refrigerator was two days past its "use by" date, and with the stomach issues I've had recently, I just didn't want to risk it. So, I used some smoked beef sausage instead. I really like it with the ham hocks, but D preferred it with the sausage, and suggested I permanently change my recipe!!
I found the original recipe on an internet recipe site, but it was credited to Emeril Lagasse. I was able to locate a similar recipe on the Food Network site here. Serve with a big chunk of cornbread, and it's a quite tasty tradition indeed! Here's to a happy, healthy and wonderful 2010 my friends!!
Stewed Black Eyed Peas
12 oz ham hocks
2 Tbsp vegetable oil
1/4 lb tasso or other ham or sausage
1 cup chopped yellow onions
1/2 cup chopped green bell pepper
2 Tbsp minced garlic
1 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne (or I use Creole seasoning)
2 bay leaves
1 lb dried black eyed peas, picked over and rinsed
2 quarts chicken stock
2 Tbsp minced flat leaf parsley
With a sharp knife, score the fat on the ham hocks 1/4 inch deep. Heat the vegetable oil in a large heavy stockpot over medium-high heat. Add the tasso and cook, stirring often, until heated through, about 3 minutes.
Add the onions and bell peppers, and cook until softened, 4-5 minutes. Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves. Cook 2 minutes, stirring often so the garlic doesn't burn. Add the black eyed pease and chicken stock. Bring to a boil over high heat.
Reduce heat to medium-low and simmer uncovered until the peas are tender, about 45 minutes to 1 hour. Remove the bay leaves and discard. Cut the meat from the hock, discarding the skin and bones. Return meat to the pot, stir in the parsley and serve.