Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 0 min.
Difficulty: 1
When Zo and I were wine tasting in El Dorado County Narrow Gate was serving sandwiches and a white bean salad. There version was white beans, spinach, olive oil and salt. I really loved it. I loved it so much I had 3 servings. It was such a simple and tasty salad. When we got home I decide to make my own version which as you can see below is not quite as simple. This is not because I felt Narrow Gate's version was lacking. I just can not leave well enough alone. Enjoy!
When Zo and I were wine tasting in El Dorado County Narrow Gate was serving sandwiches and a white bean salad. There version was white beans, spinach, olive oil and salt. I really loved it. I loved it so much I had 3 servings. It was such a simple and tasty salad. When we got home I decide to make my own version which as you can see below is not quite as simple. This is not because I felt Narrow Gate's version was lacking. I just can not leave well enough alone. Enjoy!
Ingredients:
15 oz white kidney beans (rinsed)
2 tbsp fresh Basil (chopped)
1 tsp fresh Thyme (chopped)
1 tsp fresh Oregano (chopped)
1 tbsp Spinach (chopped)
1 tbsp arugula (chopped)
2 tbsp black truffle oil
1/4 tsp garlic powder
1 tbsp 1 tsp volcanic Lemon juice
1 1/2 tsp Romano (freshly grated)
1 1/2 tsp Parmesan (freshly grated)
Kosher Salt (to taste)
Fresh crack pepper (to taste)
Red pepper flakes (to taste)
Toss all ingredients in a medium mixing bowl until evenly mixed. Cover and chill until ready to serve. Enjoy!
Cost: $20 and under
Serves: 2-4
Prep Time: 40-45 min.
Cook Time: 35-40 min.
Difficulty: 2
Cheese Please! Remember those commercials? I do and I bet most who grew up around the same time as myself remember the cheese pushing commercials. As a child I already had a love of cheese... did they really need to entice me further? I think not but hey how am I to try and withstand the power cheese holds over me. This "Cheese Please" Calzone has some of my favorite cheeses to cook with. All tossed together with just enough garlic, green onion, tomato and parsley to compliment all the wonderful cheese. Enjoy!
(For instructions on how to make your own sourdough calzone skin check posting dated 7/7/09.)
Ingredients:
8 oz fresh mozzarella (shredded)
2 tbsp sharp cheddar (shredded)
2 tbsp pepper jack (shredded)
1 tbsp Parmesan (grated)
1 tbsp Romano (grated)
2 vine ripe tomatoes (chopped, I used 1 red and one orange tomato from our garden)
1/3 cup fresh Italian parsley (chopped)
1 green onion (diced)
5 cloves garlic (minced)
Sauce
1/4 cup 1 tbsp Francis' White Sauce
Brushing Sauce
1 tsp extra virgin olive oil
1 tsp white truffle oil
1/4 tsp fresh crack pepper
1/4 tsp garlic powder
1 tsp white truffle oil
1/4 tsp fresh crack pepper
1/4 tsp garlic powder
Calzone Skin
2 tbsp Neufchatel Cream cheese
2-3 tsp jalapeno (seeded, diced)
Preheat oven to 400 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to backhand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12 inch thin crust (stretch into an oval.)
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12 inch spherical calzone skin.
Brushing Sauce
Mix together all ingredients in small bowl and sit to side until ready to use.
(Optional Crust Filling)
Mix ingredients together in a small bowl.
Calzone
In a medium mixing bowl toss all ingredients together until mixed well.
Sprinkle corn meal onto a baking sheet and lay skin on to it. Spread sauce over one half of the calzone skin about an inch from the edge. Evenly spread out ingredient mixture. Fold uncovered skin over covered half and align the edges. (If using optional crust filling evenly spread mixture over the top outer edge before folding and twisting into the crust.) Fold and twist edges together from right to left until calzone is sealed (I tuck the last twist under the calzone for appearance.) (Make a few slits in calzone for venting if wanted.)
Place calzone on a baking sheet lightly coated with corn meal and brush with brushing sauce. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with calzone on the top oven rack and bake for 20 minutes, move calzone onto pizza stone and continue to cook for 15-20 minutes or until bottom is crispy and top is golden brown. Slide calzone onto a cutting board or baking sheet and slice into 4 pieces and serve hot with marinara or your favorite dipping sauce (ranch dressing, honey and olive oil with balsamic and fresh cracked pepper our our favorites.) Enjoy!
Place calzone on a baking sheet lightly coated with corn meal and brush with brushing sauce. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with calzone on the top oven rack and bake for 20 minutes, move calzone onto pizza stone and continue to cook for 15-20 minutes or until bottom is crispy and top is golden brown. Slide calzone onto a cutting board or baking sheet and slice into 4 pieces and serve hot with marinara or your favorite dipping sauce (ranch dressing, honey and olive oil with balsamic and fresh cracked pepper our our favorites.) Enjoy!
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 45-50 min.
Difficulty: 1
2 large lemon boy tomatoes (quartered then halved)
1 roma or orange tomato (quartered then halved)
2 cloves garlic (diced)
1 shallot (diced)
1/2 tsp ground oregano
1/2 tsp ground thyme
1/4 tsp ground tarragon
1 tbsp fresh rosemary (diced)
1/2 tsp ground chipotle chile pepper
2 tbsp volcanic lemon juice
2 tsp butter
Sauce
1/4 cup butter
1 cup heavy cream
1/2 of a red onion (sliced into 1/8 inch rings)
3 tbsp olive oil
3 cloves garlic (minced)
1/2 tsp lemon zest
3/4 cup Parmesan (freshly grated)
1/4 cup Romano (freshly grated)
2 tbsp fresh Italian parsley (chopped)
2 tbsp fresh basil (chopped)
kosher salt (to taste)
fresh crack pepper (to taste)
In a medium sauce pan heat olive oil and lemon juice over medium heat. Once heated add all ingredients, cooking for 15 minutes. Remove as much tomato mixture as possible but leave juices.
Heat olive oil over medium heat, once heated add onion and caramelize for 10-16 minutes. Add butter to sauce pan and allow to melt. Once melted add cream and simmer for 5 minutes. Quickly whisk in cheeses for 2 minutes, then fold in garlic, onion and onion allowing to cook for 3-4 minutes, stir often. Fold in parsley, basil, zest and tomato mixture and heat through (2-4 minutes.) Serve hot over wheat fettuccine and enjoy!
Serve over your favorite noodles.
Cost: $20 and over
Serves: 6-8
Prep Time: 10-55 min.
Cook Time: 45-50 min.
Difficulty: 1
Here is an amazing Tomato Tart that Zo came up with. It is simply delicious and I highly suggest it to anyone who likes tomatoes! Enjoy this treat!
Ingredients:
Tart
1 Pie Crust
2-3 tsp olive oil
Filling
5-6 medium assorted tomatoes (sliced)
1/4 cup goat cheese (crumbled)
3/4 tsp fresh tarragon (diced)
1/2 tsp fresh thyme (diced)
1/2 tsp fresh basil (diced)
Brushing sauce
1 tbsp red wine
2 tsp honey Dijon mustard
2 tsp whole grain mustard
Brushing Sauce
Mix all ingredients together in a small bowl.
Filling
Toss all ingredients together in a medium bowl.
Tart
Preheat oven to 425 degrees.
Refrigerate pie crust for 15 minutes in baking safe pie dish. Remove crust from refrigerator and brush evenly with brushing sauce.
Evenly pour filling into crust and drizzle with olive oil. Place Tart on middle rack of oven and bake for 45 minutes. Let cool for 5-6 minutes before serving and enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 1-3 hours
Cook Time: 5-10 min.
Difficulty: 1
These very vegetarian kabobs were great even for a meat lover such as myself. One thing I really loved about them is just how colorful they were! Grill'em up and try them out today!
Ingredients:
Kabob
1 yellow squash (sliced)
1 chayote (sliced and then halved)
1/4 of a white onion (cut into chunks
1 large carrot (sliced)
1 bunch of hiratake mushrooms
2 radishes (quartered)
8 oz extra firm tofu (cubed)
Marinade
1 cup salsa
1/2 cup teriyaki
1 tbsp 2 tsp stone ground mustard
fresh crack pepper (to taste)
Marinade
Mix all ingredients together in a small bowl until even.
Kabobs
String Wooden skewers with kabob ingredients and place in a deep sealable dish. Drizzle marinade over Kabobs evenly, seal and let marinate for 1-3 hours in a cool place.
Heat grill to medium.
Lay kabobs on bottom grate and cook for 5-6 minutes. Flip the kabobs and poor the marinade from the sealable container over them, cook for another 5-6 minutes. Remove from grill and let cool for 1-2 minutes before serving hot, enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
I had an extra pizza skin, extra vodka sauce, extra fresh mozzarella and extra smoked mozzarella. So I opened the fridge and looked at what might be going bad soon and the winners where portobello and green onions. While they were the lucky contestants our tummies were actually the real winners! These pizza was simple but very flavorful. Heck, even its aroma as it baked was a treat! Enjoy!
(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)
Ingredients:
Pizza
1 large portobello (chopped)
2 green onions (chopped)
6 oz fresh mozzarella (shredded)
1/2 cup smoked mozzarella (shredded)
Sauce
1/3-1/2 cup vodka sauce
Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
Preheat oven to 450 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to backhand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)
Sauce
Make Vodka Sauce.
Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Brush the sauce over the entire crust. Evenly sprinkle mozzarella over the sauce. Now evenly spread out portobello and green onion over the mozzarella. Sprinkle smoked mozzarella evenly over pizza.
Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!
Cost: $20 and under
Serves: 4
Prep Time: 1 hour-24 hours
Cook Time: 25-30 min.
Difficulty: 1
These artichokes saved my weekend! I made two disappointing meal ideas in a row. It is not that they were bad, it is just that theoretically they should have been much better. I had based them on two older ideas that came out amazing but playing it safe did not work out at all. The meals were just OK. I made some adjustments to them and will try them again but it seems I have better luck with brand new ideas based totally in the moment. These Grilled Spicy Orange Artichokes were just plain amazing! They were so good they needed no dipping sauce of any kind but I found myself dipping the leaves in the marinade anyway! Enjoy, I know you are going to!
These artichokes saved my weekend! I made two disappointing meal ideas in a row. It is not that they were bad, it is just that theoretically they should have been much better. I had based them on two older ideas that came out amazing but playing it safe did not work out at all. The meals were just OK. I made some adjustments to them and will try them again but it seems I have better luck with brand new ideas based totally in the moment. These Grilled Spicy Orange Artichokes were just plain amazing! They were so good they needed no dipping sauce of any kind but I found myself dipping the leaves in the marinade anyway! Enjoy, I know you are going to!
Ingredients:
Artichokes
2 large artichokes (petals trimmed, top 1 1/2-2 inches of artichoke cut off)
2 large artichokes (petals trimmed, top 1 1/2-2 inches of artichoke cut off)
2 tbsp freshly squeezed orange juice (for water)
Marinade
1/3 cup 1 tbsp extra virgin olive oil
2-3 garlic cloves (minced, 1 tbsp)
2 chipotles in adobe sauce (diced)
2 tbsp sour cream
1 tbsp mayonnaise
1 tbsp fresh cilantro (diced)
2 tbsp 1/2 tsp freshly squeezed orange juice
1/4 chipotle flakes
1/2 tsp hot Hungarian paprika
1 tbsp brown sugar
1/8 cumin
3 drips liquid smoke
3/4 tsp kosher salt
1/2 tsp fresh crack pepper
Optional Dipping Sauce
1/3 cup 1 tbsp extra virgin olive oil
2-3 garlic cloves (minced, 1 tbsp)
2 chipotles in adobe sauce (diced)
2 tbsp sour cream
1 tbsp mayonnaise
1 tbsp fresh cilantro (diced)
2 tbsp 1/2 tsp freshly squeezed orange juice
1/4 chipotle flakes
1/2 tsp hot Hungarian paprika
1 tbsp brown sugar
1/8 cumin
3 drips liquid smoke
3/4 tsp kosher salt
1/2 tsp fresh crack pepper
Optional dipping sauce
Mix all ingredients in a small bowl, cover and chill until ready to use.
Artichokes
Fill a deep sauce pan with water until full enough to fully submerge artichokes. Add 2 tbsp orange juice and bring to a rolling boil. Add artichokes to boiling water cover and cook 15 minutes or until bottoms can be easily pierced.
Artichokes
Fill a deep sauce pan with water until full enough to fully submerge artichokes. Add 2 tbsp orange juice and bring to a rolling boil. Add artichokes to boiling water cover and cook 15 minutes or until bottoms can be easily pierced.
Drain artichokes, cut in half lengthwise and carefully cut out all of the fuzzy center and pull away any purple petals.
Mix ingredients for marinade in a small bowl. Place artichokes petal up in a a large seal able container or plastic bag and drizzle marinade over artichokes and down into their petals. Sit in refrigerator and let marinate for 1-24 hours.
Preheat grill to medium heat. Remove artichokes from container and pour left over marinade into a small bowl. Place artichokes cut side down onto grill and cook for 5-7 minutes or until browning. Flip artichokes over and brush artichokes heart and petals with left over marinade . Grill an additional 3-4 minutes or until petals are charring.
Serve warm with a lime butter dip!
Cost: $20 and under
Serves: 2-4
Prep Time: 40-45 min.
Cook Time: 35-40 min.
Difficulty: 2
We had my sister over for her Birthday for Calzones and she made it clear that she did not want any meat by saying, "I don't want any meat with my pizza!" I thought about putting meat into the calzone anyway since it was not a pizza because that seemed like the big brotherly thing to do... But I decided I would save that sweet act for another day.
Ingredients:
1/4 cup baby spinach
1/4 cup red onion (chopped)
2 tbsp cup green bell pepper (diced)
1/4 cup portobello (chopped)
1 tbsp sun dried tomatoes (diced)
1/3 cup fresh mozzarella (shredded)
1/3 cup fresh mozzarella (shredded)
2 tbsp cup sharp provolone (shredded)
1/4 cup ricotta
2 tsp fresh basil (chopped)
1 tsp white balsamic
fresh crack pepper (to taste)
Brushing Sauce
1 tbsp butter (melted)
1/4 tsp garlic powder
fresh crack pepper (to taste)
Calzone Skin
2 tbsp Neufchatel Cream cheese
2-3 tsp jalapeno (seeded, diced)
Preheat oven to 400 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to backhand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12 inch thin crust (stretch into an oval.)
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12 inch spherical calzone skin.
Brushing Sauce
Melt 1 tbsp butter, mix with fresh crack pepper and 1/8 tsp garlic powder.
(Optional Crust Filling)
(Optional Crust Filling)
Mix ingredients together in a small bowl.
Calzone
Toss all calzone ingredients together in a large mixing bowl.
Sprinkle corn meal onto a baking sheet and lay skin on to it. Evenly spread around mixed ingredients over one half of the calzone skin about an inch from the edge. Fold uncovered skin over covered half and align the edges. (If using optional crust filling evenly spread mixture over the top outer edge before folding and twisting into the crust.) Fold and twist edges together from right to left until calzone is sealed (I tuck the last twist under the calzone for appearance.) (Make a few slits in calzone for venting if wanted.)
Place calzone on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes(but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with calzone on the top oven rack and bake for 20 minutes, move calzone on baking sheet to lower rack, brush with butter mixture, then slide calzone onto pizza stone, brush with butter mixture and continue to cook for 15-20 minutes or until bottom is crispy and top is golden brown. Slide calzone onto a cutting board or baking sheet and slice into 4 pieces and serve hot with marinara or your favorite dipping sauce (ranch dressing, honey and olive oil with balsamic and fresh cracked pepper our our favorites.) Enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
This "Bruschetta" Pizza basically takes everything I love about Bruschetta and tosses it on a pizza! It is really that simple! Enjoy!
(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)
Toppings
8 oz fresh mozzarella (shredded)
1/4 cup parmesan shavings
4 cloves garlic (sliced into slivers)
1/3 cup red onion
1 large green onion (chopped)
1/4 cup basil leaves
Sauce
2 tbsp butter (melted)
2 tsp balsamic vinegar
2 garlic cloves (minced, about 1 1/2 tsp)
1/4 tsp garlic powder
1/4 tsp onion powder1/2 tsp lime juice
Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
Preheat oven to 450 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to backhand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)
Sauce
Mix together all ingredients in a small bowl till mixed well and sit to side until ready to use.
Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Brush the sauce over the entire crust. Evenly sprinkle mozzarella over the sauce. Now evenly spread tomatoes, garlic and red onion over the mozzarella. (Save your remaining toppings until later in the cooking process.)
Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.)
Remove the pizza from the oven and top with green onions, basil and parmesan shavings. Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!
Cost: $20 and under
Serves: 6-8
Prep Time: 20-25 min.
Cook Time: 40-45 min.
Difficulty: 1
Ingredients:
Manicotti
1 package of Manicotti pasta
2 eggs
1 1/4 cup chopped frozen spinach (defrosted, strained)
1 15 oz container ricotta (whole or skim milk)
8 oz fresh mozzarella (shredded)
1/3 cup raw maple smoked cheddar (or sharp cheddar, shredded)
1/3 cup pepper or jalapeno Jack (shredded)
1 cup red onion (diced)
3 garlic cloves (diced)
1/4 cup fresh basil (chopped)
1/2 tsp ground oregano
1/2 tsp ground thyme
1/4 tsp ground nutmeg
kosher salt (to taste)
red pepper flakes (to taste)
fresh crack pepper medley (to taste)
1 tsp extra virgin olive oil
1 tsp sweet European butter
Garnish
3 tbsp Parmesan reggiano (finely grated)
1/4 cup Italian parsley leaves
Sauce
1/2 of a making of Francis's Vodka Cream Sauce (or use a store bought sauce)
Sauce
Follow the directions of the linked post to make my Vodka cream sauce (or use a store bought sauce.)
Manicotti
Cook manicotti shells according to directions on package and strain.
In a small saucepan heat butter and olive oil over medium high heat. Once heated caramelize onions for 10-15 minutes, add garlic and cook until golden 5-7 minutes.
In a large mixing bowl mix all ingredients together. Stuff manicotti shells with filling, cover in sauce and bake as instructed on package (usually 30-40 minutes at 350 degrees.)
Sprinkle fresh Parmesan reggiano over the top with Italian parsley garnish and serve hot. Enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)
Ingredients:
Toppings
8 oz smoked mozzarella (shredded)
1/3 cup provolone (shredded)
1/4 cup Rosemary asiago (shredded)
1/2 of a lemons freshly squeezed juice
1/2 tsp red pepper flakes
Brushing sauce
1 tsp Parmesan Reggiano (grated)
1 tbsp extra virgin olive oil
1/4 tsp volcanic lemon juice
1/4 tsp red pepper flakes
Sauce
1/4 cup fresh basil (minced)
2 tbsp 2 tsp sun dried tomatoes (minced)
2 shallot (minced)
1/4 tsp ground thyme1/4 tsp ground oregano
2 tbsp extra virgin olive oil
Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
Preheat oven to 450 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)
Sauce
Mix all ingredients together until mixed well.
Brushing Sauce
Mix all ingredients together in a small bowl until mixed well.
Brushing Sauce
Mix all ingredients together in a small bowl until mixed well.
Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Using a pastry brush, brush the outside rim about 2 inches in with the brushing sauce. Pour the sauce into the center of crust and spread sauce evenly up to about an inch and a half away from the edge of the crust (I find using a pastry spatula works great for spreading tomato sauce.) Evenly sprinkle cheeses over the sauce.
Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-7 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet, squeeze fresh lemon juice over pizza, sprinkle with red pepper flakes and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
These simple Southwestern Bean Burritos came to me as I gulped down a spoonful of Busch baked beans. I told Zo, "You know babe for canned beans these sure are tasty, I wonder if anyone has made a baked bean burrito." Zo replied, "I bought them because your mom always buys them and I think they could be good in a burrito." So a few months later when Zo said, "What's for dinner?" I thought, hey lets try those baked bean burritos. Little did I know that I would end up eating not only one of the burritos we made but the rest of the filling! The sweet with a little spicy hits just the right chord for me, throw in the cheese and I turn into a bona fide addict licking the bottom of a sauce pan! Yep I like these that much! Enjoy!
Ingredients:
Burrito
1 16 oz can Busch baked beans (or our homemade baked beans)
1/4 cup grilled red green onions (chopped)
2 grilled green onions (chopped)
3/4 cup chipotle cheddar (shredded)
1 tbsp fresh cilantro (chopped)
fresh crack pepper to taste
4 8 in uncooked tortillas
Sour Cream Sauce
1/3 cup sour cream
1/2 limes juice freshly squeezed
2 tbsp fresh cilantro (chopped)
Topping
1 avocado sliced
1/8 tsp cumin
1/2 limes juice freshly squeezed over them
Sauce
Stir together all items in a small bowl and sit to the side keeping cool until ready to use.
Topping
After slicing avocado, drizzle lime juice over the slices and then sprinkle with cumin. Cover and sit to side until ready to use.
Burritos
Brush green and red onions with a little olive oil and grill 3-4 minutes over medium low heat before chopping.
Drain beans of excess liquid then pour into a 2 qt sauce pan. Mash 3/4 of the beans with a potato masher cover and heat over low heat for 5 minutes, stirring frequently. Add onions and pepper, cover and continuing to heat and stir for 3-4 minutes. Stir in cheese and cilantro, cover and continue to heat for another 4-5 minutes.
Preheat a nonstick skillet over medium heat. Fill each tortilla with 1/4 of the bean mixture and fold edges in to form a burrito. Add burritos fold side down to the skillet and crisp each side of the burrito for 2-3 minutes. Once all sides are nice and crisped lay slices of avocado over the burritos and drizzle with sauce. Enjoy!
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 10-15 min.
Difficulty: 1
We had made some potstickers the night before for a party and I need them made again so I could take some photos. Zo asked what we were going to have with them and I said, "I have no clue!" I started rummaging through the fridge and said, "You know if we grab some soyizo or chorizo we could make up some New Mexican Egg rolls!" Then after spying a tasty sauce in the fridge I finished up with "Oh and we could dip them in that yummy sauce I made for the chicken dippers!" Zo replied that it might be pretty good and we should do it. So while she made up a new batch of potstickers I tweaked and pinched away at the ingredients until I thought they tasted right and then we fried up everything all together. These were tasty! After eating them I told her we should make them for her mother when she was in town and Zo said, "I was thinking the same thing!" I hope you enjoy!
Ingredients:
Egg rolls
6 egg roll wrappers
4 oz soyizo (or beef chorizo)
2/3 cup red potatoes (diced)
1 large green onion
1 tbsp 1/4 tsp fresh chives (diced)
2 tbsp fresh cilantro (chopped)
1/2 of a jalapeno (seeded, diced)
3 tbsp spicy refried beans
1/4 cup 1 tbsp pepper jack (shredded)
2 tbsp 1 tsp mayonnaise
1/4 tsp cumin
1/4 tsp new Mexican chili powder
1/4 tsp garlic powder
1/2 cup vegetable oil
1 tsp olive oil
Sauce
1/4 cup mayonnaise
1 garlic clove (minced)
1/4-1/2 tsp cayenne
1/4 tsp cumin
2 tsp lemon juice
1/4 tsp liquid smoked
fresh crack pepper (to taste)
kosher salt (to taste)
Sauce
Whisk together all ingredients in a medium bowl and chill until ready to use.
Egg Rolls
Heat olive oil in a large skillet over medium low heat. Once heated add potatoes, chorizo and green onions to skillet and cook for 12-17 minutes, stirring often. After potatoes are cooked through and chorizo is browned, drain oil from mixture and pour into a large mixing bowl. Fold mixture with renaming ingredients until mixed well (except egg roll wrappers and oil.) Add even amounts of mixture to egg roll wrappers. Fold in the ends of the wrapper and then roll both ends closed.
Heat vegetable oil in a sauce pan over medium high heat. Once heated add egg rolls 2-3 at a time and cook for 3-4 minutes or until browning. Once browned sit on a paper towel covered plate and let cool 2-3 minutes before serving hot with sauce. Enjoy!
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