Making pizza dough is super relaxing and fun! Here’s a great recipe from Betty Crocker. I used bread flour.
2 1/2 to 3 cups bread flour (I used 2 1/2)
1 T sugar
1 tsp salt
1 package active dry yeast (2 1/4 tsp)
3 T olive or vegetable oil (I used vegetable)
1 cup very warm water, about 120-130 degrees
In a bowl, combine 1 cup of the flour, sugar, salt, and yeast. Add 3 T oil and warm water. Beat on medium for 3 minutes. Stir in the rest of the flour and continue beating until dough becomes sticky and starts to pull away from the sides of the bowl.
Place dough on lightly floured surface. Knead 5-8 minutes. Dough should be springy. Cover loosely with plastic wrap and let sit for 30 minutes. Dough will rise!
For thin crust pizza, heat oven to 425F. Grease a cookie sheet and divide dough in half. Place half the dough on the cookie sheet and pat down into a 12-inch circle. Bake for 8-10 minutes or until crust begins to brown. Remove from oven.
Add toppings of your choice. I used pizza sauce, 1/4 cup shredded mozzarella cheese, sliced red peppers, chopped fresh basil, and chopped mushrooms. Bake pizza for another 10-15 minutes, or until toppings begin to brown and cheese has melted.
Note: You can also skip the cheese if you are making this for lactose-intolerant folks!
It was a Saturday, and I needed a quick and easy meal. Hello, sweet Italian sausage! You can mix this sausage with pasta and garlic olive oil and spinach or combine it with some mushrooms and onions and serve with rice.
1 package sweet Italian sausage (5 links)
Salt and pepper
1/4 sweet onion, chopped
1/2 container shiitake mushrooms
Fresh sage, chopped
In a skillet on medium heat, cook sausages whole, with the lid on, for about 15 minutes, turning every 2-3 minutes to brown evenly on all sides, until internal temperature reaches 160-170F. Remove sausages from skillet and reserve some of the cooking sauce.
With the skillet still over medium heat, add 1 T olive oil, salt, pepper, the onions, mushrooms, and sage. Saute 5 minutes.
Slice the sausages into half-inch coins once they have cooled. Add coins to skillet and toss to combine all ingredients. Serve on a bed of rice with sauteed spinach as a side.
I made this last night! I forgot to use chicken broth instead of water so I added an extra 1/2 cup of rice and 1 cup broth to the original recipe. This recipe is a variation of the mushroom and rice recipes that call for fresh thyme and butter.
1/4 cup chopped white onion
2 T olive oil
1 box mixed mushrooms, rinsed and diced
Salt and pepper
1 tsp minced garlic
1/8 cup chopped chives
1/2 tsp dried thyme (or less)
2 cups wild rice
3 cups water
1 cup chicken broth
In a deep skillet over medium heat, sauté the mushrooms and onions in olive oil until soft, about 5 minutes. Add salt, pepper, minced garlic, and chives. Stir. Add the rice, water, chicken broth, and dried thyme. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes, or until water is absorbed.
This is an easy side dish that can be made in half an hour.
For the mushrooms:
Wash and dry Portobello caps. Lay flat on a baking sheet lined with foil and sprayed with cooking oil. Sprinkle salt and pepper over the mushrooms. Drizzle olive oil combined with minced garlic over them. Bake at 400F for 20-30 minutes, or 425F for 20 minutes.
For the carrots:
Peel the carrots and cut off the ends. Toss the whole carrots with olive oil, salt and pepper. Place on a baking sheet lined with foil and sprayed with cooking oil. Bake at 400F for 30 minutes.
This is a tasty recipe, loosely based on my friend Adriana’s mom’s recipe for veal.
Ingredients for the chicken dish:
2 tablespoons butter
3 chicken breasts, halved
1 shallot, chopped
3/4 cup white mushrooms, sliced
1/2 cup Merlot red wine
Melt the butter in a skillet over medium heat. Add the chopped shallots and mushrooms and saute about 5 minutes. Add the Merlot and let simmer. While you are doing this, grill the chicken (seasoned with salt and pepper) on medium high for 10 minutes per side. Add the cooked chicken to the skillet, reduce heat to medium low and let cook for an additional 10 minutes, covered. Serve chicken with red wine/mushroom sauce on top!
Ingredients for the sweet potatoes:
3 large sweet potatoes, peeled and cubed into 1/2 inch squares.
Heat 1 tablespoon canola oil in a skillet over medium heat. Add the sweet potatoes. Season with the spices. Cover the skillet with a tight-fitting lid and cook 5 minutes over medium heat. Remove the lid and cook an additional 15 minutes, or until potatoes are slightly soft and browned.
Ingredients for the green beans:
1/2 package frozen green beans
1/4 cup chopped almonds
1 tablespoon olive oil
Directions for the green beans:
Cook the green beans according to package directions. Drain. Add the olive oil to the warm saucepan. Toss the almonds in the olive oil until they are slightly browned. Add the green beans and toss to coat. Serve!