Whole-Wheat Pizza Dough
Martha Stewart
Prep: 20 minutes Total: 20 minutes plus rising
Tired of pizza to go? Have go-to pizza instead by freezing balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones (see the recipe for individual pizzas).
Ingredients
* 1 1/2 cups warm (115 degrees) water
* 2 packets ( ounce each) active dry yeast
* 1/4 cup olive oil, plus more for bowl
* 2 tablespoons sugar
* 2 teaspoons coarse salt
* 2 cups all-purpose flour (spooned and leveled), plus more for kneading
* 2 cups whole-wheat flour (spooned and leveled)
Directions
1. Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
2. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
3. Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
4. Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
5. Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Saturday, February 28, 2009
Individual Pizzas with Pecorino, Arugula, and Tomatoes
Individual Pizzas with Pecorino, Arugula, and Tomatoes
Martha Stewart
Prep: 15 minutes Total: 35 minutes
Bake up pies that rival your local pizzeria's when you keep an easily made dough on hand.
Ingredients
* Olive oil, for baking sheet and for serving (optional for serving)
* 1 cup grape tomatoes
* Coarse salt and ground pepper
* 4 individual pizza shells from 1 pound Whole-Wheat Pizza Dough, fresh or frozen
* 1/4 teaspoon red-pepper flakes
* 3 cups baby arugula
* 3 ounces shaved Pecorino Romano cheese
* 1 tablespoon balsamic vinegar, for serving
Directions
1. Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.
2. Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
3. In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.
Martha Stewart
Prep: 15 minutes Total: 35 minutes
Bake up pies that rival your local pizzeria's when you keep an easily made dough on hand.
Ingredients
* Olive oil, for baking sheet and for serving (optional for serving)
* 1 cup grape tomatoes
* Coarse salt and ground pepper
* 4 individual pizza shells from 1 pound Whole-Wheat Pizza Dough, fresh or frozen
* 1/4 teaspoon red-pepper flakes
* 3 cups baby arugula
* 3 ounces shaved Pecorino Romano cheese
* 1 tablespoon balsamic vinegar, for serving
Directions
1. Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.
2. Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
3. In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.
Friday, February 27, 2009
Berries and Cream
Berries and Cream
Martha Stewart
To create a fast flourish for your angel food cake, serve it with sweetened whipped cream and a sauce made from 10 ounces frozen raspberries and 1/2 cup sugar simmered together for 10 minutes.
Ingredients
* 10 ounces frozen raspberries
* 1/2 cup sugar
Directions
1. Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.
Martha Stewart
To create a fast flourish for your angel food cake, serve it with sweetened whipped cream and a sauce made from 10 ounces frozen raspberries and 1/2 cup sugar simmered together for 10 minutes.
Ingredients
* 10 ounces frozen raspberries
* 1/2 cup sugar
Directions
1. Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.
Angel Food Cake
Angel Food Cake
Martha Stewart
Prep: 30 minutes Total: 1 hour 10 minutes plus cooling
There's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Ingredients
Serves 8.
* 1 cup cake flour (spooned and leveled)
* 1/4 teaspoon salt
* 12 large egg whites, room temperature
* 1 teaspoon cream of tartar
* 1 1/4 cups sugar
* 2 teaspoons pure vanilla extract
* Berries and Cream, for serving
Directions
1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on mediumhigh until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (see below), about 2 minutes. Add vanilla; beat to combine.
2. Gently transfer eggwhite mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
3. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Martha Stewart
Prep: 30 minutes Total: 1 hour 10 minutes plus cooling
There's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Ingredients
Serves 8.
* 1 cup cake flour (spooned and leveled)
* 1/4 teaspoon salt
* 12 large egg whites, room temperature
* 1 teaspoon cream of tartar
* 1 1/4 cups sugar
* 2 teaspoons pure vanilla extract
* Berries and Cream, for serving
Directions
1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on mediumhigh until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (see below), about 2 minutes. Add vanilla; beat to combine.
2. Gently transfer eggwhite mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
3. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Rustic Marinara Sauce
Rustic Marinara Sauce
Martha Stewart
In a large pot, heat 2 Tbsp. olive oil, 2 minced garlic cloves, and a pinch of red-pepper flakes over medium until fragrant, 1-2 minutes. Add two 28-ounces cans whole tomatoes with juice, crushed; season with salt and pepper. Cook at a rapid simmer, stirring occasionally, until thickened, about 15 minutes. Makes 4 cups.
Martha Stewart
In a large pot, heat 2 Tbsp. olive oil, 2 minced garlic cloves, and a pinch of red-pepper flakes over medium until fragrant, 1-2 minutes. Add two 28-ounces cans whole tomatoes with juice, crushed; season with salt and pepper. Cook at a rapid simmer, stirring occasionally, until thickened, about 15 minutes. Makes 4 cups.
Thursday, February 26, 2009
Chicken & Broccoli Braid Recipe
Chicken & Broccoli Braid Recipe
Pampered Chef
Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds
Directions:
Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Pampered Chef
Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds
Directions:
Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Lighter Brownie Sundaes
Lighter Brownie Sundaes
Martha Stewart
Prep: 15 minutes Total: 40 minutes, plus cooling
These brownies a la mode get topped with chocolate sauce, nuts, and coconut.
Ingredients
* 1/4 cup vegetable oil, plus more for ramekins
* 1/2 cup all-purpose flour (spooned and leveled)
* 1/4 cup whole-wheat flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/3 cup sugar
* 3/4 cup unsweetened applesauce
* 1 large egg white
* 1 teaspoon pure vanilla extract
* 4 ounces bittersweet or semisweet chocolate, chopped
* 1 pint vanilla frozen yogurt
* toasted sliced almonds and shredded coconut, for topping
Directions
1. Preheat oven to 350. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
2. In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)
3. Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate; serve with additional toppings.
Martha Stewart
Prep: 15 minutes Total: 40 minutes, plus cooling
These brownies a la mode get topped with chocolate sauce, nuts, and coconut.
Ingredients
* 1/4 cup vegetable oil, plus more for ramekins
* 1/2 cup all-purpose flour (spooned and leveled)
* 1/4 cup whole-wheat flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/3 cup sugar
* 3/4 cup unsweetened applesauce
* 1 large egg white
* 1 teaspoon pure vanilla extract
* 4 ounces bittersweet or semisweet chocolate, chopped
* 1 pint vanilla frozen yogurt
* toasted sliced almonds and shredded coconut, for topping
Directions
1. Preheat oven to 350. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
2. In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)
3. Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate; serve with additional toppings.
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