Sunday, May 31, 2009
Thursday, May 28, 2009
Wednesday, May 27, 2009
Monday, May 25, 2009
1 tbsp active dry yeast
1 cup warm water (100-115 F)
1 tsp sugar
1 tsp salt
2 tbsp veggie oil
2 1/2 cups all purpose flour
dissolve yeast in water and then add rest of ingredients and mix. dump onto floured surface and knead (about 5 minutes) into smooth ball, adding more flour when needed.
roll out and placed on lightly corn mealed pizza stone or greased pizza pan. cook for a few minutes at 450 degrees and then remove and add toppiongs. put back in the oven until crust is crispy and lightly brown (12-15 minutes)
Pesto Mushroom Pizza
Instead of pizza sauce, I make a pesto. In a blender, mix basil, extra virgin olive oil, spinach, pine nuts, and parmesan cheese. Blend until it is well mixed. For this pizza, I like to make my pesto very thick with lots of herbs and spinach.
Spread a thick layer of pesto on the pizza. If your crust is large, you will need more pesto. Just toss more basil, etc, into the blender until you have enough to cover your crust - measurements are not important to make a good pesto.
Once the pizza crust is coated thickly with pesto, slice tomato into large slices and lay it on top. Then, slice the mushroom into 4-6 slices and position those around the tomato.
If you wish to add cheese, sprinkle that over the top.
BBQ Onion Pepper Pizza
Instead of pizza sauce, use barbeque sauce. Spread a thick layer of barbeque sauce on the pizza crust. Once the pizza crust is coated thickly with barbeque sauce, sprinkle grated mozzerella cheese on the pizza. Last, slice sweet onions and any color bellpeppers into matchsticks and lay them on top.
Southwester Black Bean Pizza
Use salsa instead of marinara and top with corn and black beans and mozzerella.
Saturday, May 23, 2009
Ninga dinwa [Don't get weary]
Ninga phelelwa nga mandla [Don't lose your strength]
Siya ba bona [We can see]
Babe fun' ukusi qeda [They wanted to hold us back]
One by one
Ngeke ba lunge [They will not succeed]
One by one
Sizo nqoba [We will win]
Ngoba thina [Because]
Siya zazi [We know who we are]
Friday, May 22, 2009
Wednesday, May 20, 2009
Tuesday, May 19, 2009
Monday, May 18, 2009
Black Bean-Smoked Chile Dip/Quesadillas
Vegetarian Cooking for Everyone
2 cups cooked black beans
1/2 cup water or bean broth
1 T. sunflower or safflower oil
1/4 cup sliced scallion (i used regular onions)
1 t. ground coriander
1 t. ground cumin
1/4 cup chopped cilantro
1 t. pureed chipotle chile or 1/2 t. cayenne
juice of 2-3 limes
warm the beans in the water. Heat the oil in a small skillet. Add the scallion and spices and cook over medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.
Coarsely puree the beans, scallion mixture, and chile in a food processor. Taste; if you want it hotter add more chile in small increments. Add lime juice and salt to sharpen flavors.
layer bean dip, shredded monterey jack, coarsely chopped cilantro and pico de gallo onto corn tortillas for one awesome quesadilla
Saturday, May 16, 2009
Friday, May 15, 2009
Wednesday, May 13, 2009
the other night i let ari (6 yrs old) watch the beginning of law and order with me while sonny was working. (note to self...probably not a good idea). looking for what the victim did the last few hours before her death led them to a drug dealer who sold prescription drugs. ari had questions and i tried to explain the best i could. he wanted to know if that guy was going to jail. i told him it depended on the severity of the crime and his past criminal record BUT reminded ari that jail was not a fun place to be. you couldn't go where you want, do what you want, or even eat what you want. "you can't eat what you want?" he asked. i told him it was whatever the prison served, that was what you got. "and if you don't eat it you don't get ANYTHING until the next meal?" right again, kiddo. pause. lightbulb moment lit up his face...."just like at OUR house!!"
Monday, May 11, 2009
Pasta and Walnut Stir-Fry
8 ounces Angel Hair pasta, uncooked
3 tablespoons low-sodium soy sauce
2 tablespoons vegetable oil
1/2 teaspoon honey
1/8 teaspoon red pepper flakes
1 tablespoon vegetable oil
2 large carrots, thinly sliced
1 medium red bell pepper, ribs and seeds removed, cut into small strips
3/4 cup toasted walnuts*
1/2 small red onion, thinly sliced
4 ounces fresh snow peas
4 ounces fresh mushrooms, sliced
1/4 cup water
Prepare pasta according to package directions. While pasta is cooking, in a small bowl, combine soy sauce, 2 tablespoons vegetable oil, honey and red pepper flakes. Heat 1 tablespoon oil in a medium skillet over high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Stir-fry 1 minute. Add water. Cook and stir 3 minutes longer. Add pasta and toss to mix. Add soy sauce mixture; toss well and serve.
*To toast walnuts: In small skillet, heat 1 teaspoon vegetable oil. Add walnuts and cook and stir until browned, about 3 to 4 minutes.Per Serving: 334 Calories; 16g Fat; 10g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 313mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
Thursday, May 7, 2009
Tuesday, May 5, 2009
Monday, May 4, 2009
Quick Black Bean and Sweet Potato Chili
The Vegetarian Family Cookbook
2 medium-large sweet potatoes
2 T. light or evoo
1 cup chopped onion
2-3 garlic cloves
medium red bell pepper, diced
one 32 oz can black beans, drained and rinsed
one 28 oz can diced tomatoes
1-2 small fresh hot chilies, minced, or one 4 oz can chopped mild green chilies
2 t. ground cumin
1/2 t. dried oregano
salt to taste
-bake or microwave the sweet potatoes on high until just firm, about 3-4 minutes per potato. When cool enough to handle, peel and cut into 1/4 inch dice. Set aside
-heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10-15 minutes.
-Season lightly with salt. If time allows, let stand off heat for 1-2 hours then reheat.