Kimberon Tuesday, November 22, 2011
This is perfect for a family that has different tastes or even a sleepover.
Allow kids to decorate their own square.
makes 12 slices
1 T olive oil
1 lb whole wheat pizza dough (recipe below)
1/2 C tomato sauce
2 C shredded mozzarella cheese
red onions, green beans, mushrooms, pineapple, cherry tomatoes,
artichokes, pepperoni, basil, spinach, olives, green onions, pesto, corn, etc.
Preheat oven to 425 degrees.
Lightly brush 15x10 pan with oil or us a seasoned pizza stone.
On a lightly floured surface, roll dough out to a 15x10 inch rectangle.
Transfer to pan or stone stretching if necessary to fit.
If it's too big, just cut it to fit.
Spread tomato sauce evenly over dough; sprinkle evenly with cheese.
Use a knife to score the pizza into 12 sections.
Ask everyone to decorate a piece or two with their favorite toppings.
Bake 15 - 18 minutes.
Whole Wheat Pizza Dough
1 C warm water
1 pkt dry active yeast
2 3/4 C whole wheat flour
1 t sugar
1 t salt
2 T olive oil
Place water in a small bowl and stir in yeast. Let stand 5 minutes.
In a large bowl, whisk together 2 1/2 C of the flour, sugar and salt.
Make well in the center and add the yeast mixture and olive oil.
Stir until dough comes together and forms a ball.
Turn out onto a well floured surface and knead for 5 minutes,
adding as much of the remaining 1/4 C flour as needed.
Form into a disk and place in a bowl that has been lightly coated with olive oil.
Turn disk over and cover bowl with plastic wrap.
Allow to rise in a warm place for 2 hours.
Remove dough from bowl and punch down.
Roll out into desired diameter.
TIP: Make ahead and place in freezer in 1 lb balls wrapped press n seal wrap or in Ziplocs.
Defrost before each use.
Kimberon Sunday, November 20, 2011
This is a great alternative to the big turkey. Your guests will be so impressed with how everyone gets their own little "turkey" on each of their plates.
My husband said this is a great alternative to stuffing for people that don't like traditional stuffing like him. Of course you can always add your own stuffing recipe in place of this one.
HOLIDAY CORNISH GAME HENS
3 T butter
1 C chopped onions
1/2 C chopped celery
1 1/2 C diced, peeled & cored apples
2 t chopped fresh sage
1/2 t salt
1/2 t pepper
4 C 1/2" cubed cornbread
1 lg egg, beaten
1/2 C packed shredded sharp cheddar cheese (optional)
6 T apple cider or apple juice
Melt butter in heavy large skillet over medium-high heat.
Add onion and celery; sauté until beginning to color, about 5 minutes. It will smell aromatic.
Not it's really about to smell aromatic and delicious!
Add apples; sauté until beginning to soften, about 3 minutes.
Oh yum! I love fresh sage.
Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; transfer to large bowl.
Let stand until almost cool, about 10 minutes.
Mix cornbread into vegetables.
Add egg and toss to blend.
Mix in cheese (optional), then enough apple cider by tablespoonfuls
to form stuffing that is moist but not wet.
Cornish game hens:
4 Cornish game hens, rinsed & patted dry
1 T chopped sage
2 t salt
1 t pepper
1 T olive oil
4 bacon slices, each halved crosswise
Sprinkle cavity of each hen lightly with salt and pepper.
Pack 1 cup stuffing into each
(place any leftover stuffing into buttered ramekins and cover with foil).
Skewer cavities closed with toothpicks or turkey lacers.
Tuck wing tips under; tie legs together to hold shape.
Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.
Preheat oven to 400°F.
Heat oil in large nonstick skillet over medium-high heat.
Place 2 hens in skillet.
Sauté until brown, turning often with wooden spoons
(to prevent tearing skin), about 10 minutes.
Transfer to rimmed baking sheet, breast side up.
OR 2. Place hens in a soaked clay pot. Do not preheat the oven.
Repeat with remaining hens.
Drape 2 bacon strip halves over breast of each hen.
If desired, use kitchen string to tie bacon strips in place.
(Place any ramekins of stuffing on baking sheet with hens.)
Place hens (and extra stuffing) in oven. If using a clay pot, only start the cold oven after you have the pot inside the oven.
Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. on baking sheet OR bake approx 60 min in a clay pot after it reaches 400 degrees then remove lid and bake another 10-20 minutes to brown the tops. Only roast stuffing 30 minutes.
Allow your child to help measure 1 C heavy cream and pour into a jar or Tupperware container that holds at least 24 oz. Put on the lid and make sure it's tight.
Take turns with your kid(s) shaking the jar and rolling it around on the floor. After 2 o 3 minutes, the heavy cream will turn into whipped cream. Let the jar and your arms rest for about 10 minutes as the cream deflates.
Shake for another minute or more until it separates.
Strain any excess buttermilk and get the bread ready!
Scrape it out and form it onto a butter plate.
It may not be much, but the kids will have fun and be proud of what they made.
It's also a great "science experiment" to teach your kids in cooking.
TIP: My friend Mindie D. in Michigan says that placing a cleaned marble in the jar will speed up the process.
Thanks, Mindie for the great tip!
Kimberon Friday, November 11, 2011
1 lb ground beef
1/2 chopped onion
2-4 cloves minced garlic
8 oz can tomato sauce
15 oz can diced tomatoes, undrained
salt, to taste
Add beef, onion and garlic to a medium high heated skillet with a little oil or water. Cover and cook until meat is browned. Add the rest of ingredients. Turn the heat down to low. Simmer for 30 minutes to meld flavors.