Cornmeal Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
½ cup yellow cornmeal
½ cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, cold and cut into small pieces
2 egg yolks
2 tablespoons ice water

Directions

In a large bowl, combine flour, cornmeal, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add egg yolks and ice water (don’t add all at once, add 1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Recipe Property of Martha Stewart

Dried Cherry Almond Cream Filling

January 2nd, 2011 § 0 comments § permalink

Ingredients

2 tablespoons butter
1 tablespoon almond paste
1 teaspoon vanilla
½ cup dried cherries, chopped
½ cup roasted almonds, chopped fine
Pinch of salt
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing of pop tarts

Directions

Preheat oven to 350°F. In a small bowl, combine all ingredients. Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole Wheat, plain, cornmeal
Suggested Topping: Chopped almonds, flax seeds

Fresh Tomato or Pizza Sauce

October 13th, 2009 § 0 comments § permalink

Makes 3-4 Cups sauce tomato sauce and 2 cups pizza sauce.

Ingredients

6 medium tomatoes chopped
¼ c chopped garlic
¼ c chopped yellow onions
½ c red wine
1 tsp chili flakes
1 tsp dried oregano
2 T salt
1 T black pepper
1 c chopped fresh oregano
1 c chopped fresh basil
½ c chopped fresh oregano (extra for end)

Directions

Place all ingredients except ½ c oregano in a large pot and bring to a boil. Place on low simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until totaooly smooth and all ingredients are well blended. Skins are included in the sauce as the give a very rustic look and texture and provide a quick easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste, when finished add remaining fresh oregano. For pizza sauce boil sauce on a low boil uncovered for another 10-20 minutes or until desired thick texture, add remaining chopped oregano at end.

Herbed Tomato Soup with a Poached Egg

October 25th, 2009 § 0 comments § permalink

Ingredients

2 eggs
1 16 ounce can crushed tomatoes
1 T olive oil
½ c finely chopped shallots or leeks
Salt/pepper
Juice of 1 lemon
¼ cup each chopped parsley, chives and tarragon

Directions

Sauté shallots in olive oil until they are translucent. Add fresh herbs, salt and pepper, and lemon juice. Next, add tomatoes and simmer for about five minutes. Blend mixture with a hand held food processor for just a few seconds until the tomatoes are smooth. Bring soup to high simmer, add eggs, and cook about three to four minutes on a high simmer until eggs are done.

Marjoram Tomato Mac & Cheese

December 19th, 2009 § 0 comments § permalink

Serves 4-6

Ingredients

1 pound medium shell macaroni
¼ cup butter
¼ cup unbleached white flour
2 cups whole milk
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon cayenne pepper
2 cups mild cheddar cheese, grated
¾ cup fresh marjoram, chopped
1 cup cherry tomatoes, halved

Directions

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottomed saucepan over medium high heat, melt butter and then add flour, stirring constantly for 1 to 2 minutes. Slowly whisk in the milk, then decrease heat to medium to bring to a simmer, continuing to whisk. The mixture will begin to thicken. Then, add cheese and continue to whisk until melted, about 6-8 minutes. Add the salt, pepper, and cayenne. Stir well and take off heat. Add the tomatoes and marjoram, stir well. Add the pasta to the melted cheese and the fresh herbs and mix well. Serve.

Nissa’s Lasagna

April 19th, 2011 § 0 comments § permalink

Makes one large lasagna

Ingredients

Olive oil
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
¼ cup fresh basil, chopped fine (2 tablespoons reserved)
¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
¼ cup fresh marjoram, chopped fine (2 tablespoons reserved)
¼ cup fresh oregano, chopped fine (2 tablespoons reserved)
1 cup tomato sauce
½ cup red wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh spinach
1 ½ cups feta cheese, crumbled
1 ½ cups Pecorino Romano cheese, grated
2 cups fresh mozzarella

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end). Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 15 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then a layer of sauce, followed by a little bit of each cheese. Repeat the layers until the dish is filled. The top layer should end in a noodle covered with sauce and cheese, mostly the pecorino in order to make it nice and crusty.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty brown. Allow the lasagna to sit and rest about 20 minutes before serving.

Red Onion Apple Caraway

January 2nd, 2011 § 0 comments § permalink

Ingredients

¼ red onion, chopped fine
1 cup apples, chopped
2 teaspoons caraway seeds
1 teaspoon brown sugar
1 teaspoon salt
¼ cup Manchego cheese, shredded
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

Directions

In a bowl, combine all ingredients and use to fill savory pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole Wheat, plain
Suggested Toppings: Caraway seeds

Vegetable, Bean, and Cheese Burritos

November 30th, 2010 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions and peppers, 5 to 7 minutes. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cook, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

Whole Grain or Whole Wheat Pie Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, whole wheat flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Whole Wheat Pizza Dough

October 24th, 2009 § 2 comments § permalink


Ingredients


1 ½ packets active dry yeast
1 cup warm water
2 cups all-purpose flour
1 cup whole wheat flour
¼ c wheat germ
1 teaspoon salt
1 t sugar or honey
olive oil
Dried herbs optional


Directions


In a large bowl, gently mix the warm water, yeast and honey until frothy and creamy, normally about 1-2 minutes. Let stand for 1 minute so the yeast can activate. In a separate large mixing bowl, combine the flour and salt and any optional dried herbs such as oregano or basil. Mix well. Slowly combine the yeast mixture with the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until the dough is very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness—thin, thick or regular.

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