Homemade PIzza

Can I just tell you how much I love pizza. Anyone who really knows me can confirm that! I could eat it for breakfast, lunch, dinner...I LOVE IT. I used our bread maker to make the crust and it turned out good! I still am searching for the ultimate pizza crust recipe because this recipe wasn't as good as I think it needs to be. Really it was so fun to make and I will hopefully be trying some more variations! You really can do whatever you want with this recipe. Use different cheeses and toppings to make your favorite pizza. I will try another dough recipe that doesn't involve a bread maker pretty soon!

Cheese Pizza

For the dough:
(medium)
1 cup water 80-90 degrees)
3/4 tsp honey
1 1/2 tsp salt
1 1/2 tablespoons extra virgin olive oil
2 2/3 cups bread flour*
9 tablespoons whole wheat flour
1 3/4 teaspoons Yeast, active dry, instant or bread machine
**may use all bread flour rather than using part whole wheat flour

1. Place ingredients in the order listed in a bread pan fitted with kneading paddle. Then all you have to do is put the pan in the Bread Maker and let it do all the work for you (takes an hour and 45 minutes for a medium). I used Cuisinart Convection Bread Maker.

Toppings:
8-10 ounces your favorite shredded cheese (I used a mix of mozzarella and cheddar)
1 1/2 cups tomato sauce
Sprinkle Italian seasoning over the top of the pizza

1. Put a pizza stone in the oven and preheat to 400 degrees. (the stone needs to be very hot before the pizza is put on it)
2. Sprinkle flour over a pizza board. With your hands covered in flour take the dough out of the bread pan and use a rolling pin to roll out the dough. If the dough is sticking to the rolling pin just put flour on the pin. Roll out your pizza so the crust is the size you want. Throwing it in the air does help thin it out!
3. Cover the pizza with the tomato sauce leaving 1/2 inch for the crust. Sprinkle the cheese and toppings and then add the italian seasoning.
4. Slide the pizza onto the hot pizza stone and bake for 15-20 minutes or until the crust has lightly browned.

Tools I recommend to be a pizza connoisseur:
- Baking Stone
- Pizza Peel Board
- A bread maker or a food processor can be used to make dough

-Brittany

Garlic Chicken Pasta with Prosciutto

I know, I know. You're probably impressed by the name of this tasty dish. But please don't judge this meal by its title. It really is simple (especially with a helpful hubby) and tastes like something you would eat at an expensive Italian restaurant. This recipe is adapted from The Junior League of Houston's Cookbook, Peacemeals, which has amazing recipes and ideas. Enjoy!

3 tablespoons extra virgin olive oil
1 1/2 pounds boneless skinless chicken breasts, pounded thin
coarse salt and freshly ground pepper
10 to 12 cloves garlic, minced
1 cup grape tomatoes, halved
4 ounces prosciutto, cut into small pieces (I had my local grocery store cut a couple of slices for me in the deli)
1 tablespoon butter
12 ounces farfalle pasta
1/2 cup fresh basil chiffonade, plus additional for topping
*to "chiffonade", just roll basil like a fruit roll up and cut into strips.
1/2 cup prepared fire-roasted red bell peppers, cut into thin strips (I left this out as we currently don't have a grill convenient to roast bell peppers)
1/2 cup freshly grated Parmigiano- reggiano cheese, plus additional
1/2 teaspoon crushed red pepper

Heat the olive oil in a large skillet over medium. Season the chicken with salt and pepper, and add to the skiller. Saute until lightly browned on one side and then turn. Add the garlic and continue cooking until the garlic is soft and golden, being caregoul not to burn, and the chicken is cooked through, about 5 minutes. Reduce heat to medium-low, add the tomatioes, prosciutto and butter; saute for about 5 minutes more. While the chicken is cookin, bring a large pot of water to a boil; cook the pasta ccording to package directions for al dente. Remove the chicken to a cutting board and cut into bite-sized pieces. Return the chicken to the skillet, stir in the basil and saute until the basil is wilted. Drain the pasta and transfer to a serving bowl. Add the chicken-tomato mixture, roasted peppers, cheese and red pepper; toss gently to combine. Top with additional basil and cheese, and serve immediately.

Tips for perfectly cooked pasta
1. Do not rinse cooked pasta; the little bit of starch that is left at the end will add body to the sauce. Instead immediatly toss the hot pasta with sauce to let it soak up the flavor. I have also heard that rinsing cleanses the pasta of what nutrients it contains.

-Laura

Baked Spaghetti

Ok so once again I'm not doing too well with blogging. I have a few things I've made so hopefully this week I can post them all! Now on to the delicious baked spaghetti. I love homemade lasagna but it takes too long to make when you want something quick. Spaghetti is quick but sometimes it's just too boring. Cue Baked Spaghetti!! Not only is it an easy recipe but it makes so many portions it's perfect if you are having people over or if you want lots of leftovers. Add some garlic bread and a salad and you got yourself the perfect little Italian dinner! Diverti!! (pretty sure that means enjoy in Italian)

Baked Spaghetti

Adapted from Allrecipes.com

1 (16 ounce) package angel hair spaghetti
1 lb ground beef or turkey
1 medium onion, chopped
2 (24 ounce) jar meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups ricotta cheese
4 cups shredded mozzarella cheese


1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a 12-in x9-in. x 2-in.  baking dish (brush bottom of baking dish with spaghetti sauce). Top with half of the ricotta cheese, meat sauce, and then mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

-Brittany

Cheese Ravioli with Tomato and Artichoke Sauce

So...it has been a while since I have posted BUT that doesn't mean I haven't been cooking! I've got some great recipes I have tried and I'm super excited to share them.  I will say that I was pretty proud of myself with this one (Don't worry...I'm not getting a big head). I was proud of myself because when the sauce was ready and I tried it I knew it was missing something AKA it didn't taste very good.  I was disappointed initially, but I thought there has to be something to add that could save dinner! I added a few things AND......it was DELICIOUS! This recipe was super fast to make as well. Some nights I don't get home from work until after 6:30 and I was able to whip this up in 20 minutes. My hubby was quite surprised when I announced that dinner was ready!

Cheese Ravioli with Tomato and Artichoke Sauce

2 (9 ounce) packages fresh cheese ravioli 
1 teaspoon olive oil
1 tablespoon olive oil
1 can peeled, seeded tomatoes chopped
1 (6.5) ounce jar marinated artichoke hearts 
1/2 cup chopped green onions
2 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup tomato sauce
Grated Parmesan cheese to top


1. Cook ravioli according to package directions. (I used provolone and mushroom ravioli..very good!)
2. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat one tablespoon oil over medium heat. Add tomatoes, artichokes (chopped), green onions, garlic, salt, pepper, and tomato sauce. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
3. Drain pasta well. Transfer pasta to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

Mistakes: Did not toss pasta in oil (skipped over that part when I was reading). Had to do it after some of the sauce was added :)

Things I learned/Tips:
- Instead of buying garlic and crushing it we just keep a jar of the already minced and chopped garlic. Works great and is a lot quicker (Thanks Nathan and Julie)
- With recipes like this I could have added some more fresh veggies...mushrooms, onion, green pepper, etc
- Trying to work on my presentation...the pictures don't look too appetizing!

-Brittany

Homemade Lasagna

So after watching the documentary, Food Incorporated, I have decided to attempt to make as much of our food from SCRATCH if possible. If you want to know why, you will have to rent the movie because, honestly, I could have a blog just about eating natural and organic! So with that said I thought I would try to make homemade lasagna (I love the Stouffer's brand, but really who knows what all they put in it) Allow yourself about 2 hours to make this dish unless you have a husband that will assist you in the kitchen which then it cuts the work down to an 1 1/2 hours. *this recipe is adapted from the Junior League of Houston cookbook Peacemeals. Awesome cookbook, I highly recommend it.

Lasagna

1 cup ricotta cheese
3/4 cup cottage cheese
1 egg
1 1/2 teaspoons chopped fresh oregano (I used the dried ground up kind, trust me use the real stuff)
1 medium onion, chopped
2 large cloves garlic, sliced (not really sure what that meant but i just sliced it into thin slices and it turned out fine)
28 ounces canned Italian whole peeled tomatoes (Because I like to follow the rules of the book, I didn't drain the tomatoes since they didn't mention it, but the next time I make this I definitely will as the lasagna was a little too juicy)
6 ounces canned tomato paste
3/4 cup water
4 to 6 fresh basil leaves, chopped (again use the real stuff)
2 tablespoons sugar (Next time I will use just a little bit less sugar as it was fairly sweet)
coarse salt and freshly ground pepper to taste
9 lasagna noodles, cooked and drained
1-1 1/2 pound meat (we used turkey)
1 cup crumbled feta cheese
1 1/2 cups shredded mozzarella cheese

What I wish I had known: using non or low-fat cheese will drastically reduce the flavor.

Preheat the oven to 375 degrees. Combine the ricotta cheese, cottage cheese, egg, and oregano in a medium bowl. Cover and refrigerate until ready to use. Heat the olive oil in a medium heavy saucepan over medium-low heat and saute the onions and garlic for 8 to 10 minutes. Mix in the tomatoes, tomato paste, water and basil. Blend the ingredients with a potato masher or hand blender until chunky. Mix in the sugar; season with salt and pepper. Bring the sauce to a boil, then reduce heat and allow to simmer for 15 minutes.Rise the lasagna noodles with cold water and drain again. Lightly oil a 9x13 inch baking pan. To assemble the lasagna, spoon 1 cup of the pasta sauce over the bottom of the pan. Arrange 3 lasagna noodles over the sauce. Top the noodles with 1 cup of the sauce, followed by half of the meat, 1/2 cup of the feta and 1/2 cup of the mozzarella. Layer 3 more noodles, followed by 1 cup of the sauce, the remaining meat, all of the reserved ricotta mixture, 1/3 cup of the feta and 1/2 cup of the mozzarella. Layer the remaining noodles, sauce, feta, and mozzarella. Cover the lasagna loosely with foil and bake for 45 minutes. Remove the foil for the last 5 minutes of baking. Allow the lasagna to rest for 10 minutes before serving.

-Laura