Adapted from The Kitchn, makes 2 pizzas. Serves 4.
1 lb. store-bought dough, at room temperature for at least 1 hour
1/2 cup (or 3 tbsp) of Rao’s Pizza Sauce, per pizza
4 cloves of garlic in 2 tbsp olive oil
1/2 red bell pepper, thinly sliced and sautéed
handful of mushrooms, sautéed
1 cup mozzarella di bufala, thinly sliced
handful of basil, torn
red pepper flakes (optional)
cornmeal or all-purpose flour
Set your oven to 450 – 500 degrees Fahrenheit. Defrost pizza dough on top of stove.
Sautee raw toppings.
Tear off a large piece of parchment paper roughly 12 inches long. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the parchment. Use your hands to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling. Brush a thin film of olive oil on a baking sheet.
Pre-bake the crust for 3-4 minutes before adding toppings.
Top the pizza. Spoon half of the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Pile on half of the toppings and half of the cheese.
Bake the pizza right on the baking sheet. Bake for 5 minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 3 to 5 minutes more.
Repeat making a second pizza with the remaining dough, cheese, and toppings.
Tips I came across on multiple websites:
Let the refrigerated dough sit out at room temperature for 30 minutes or more before rolling.
Let the oven heat for at least half an hour before baking your pizzas. If you have a baking stone or steel, place it in the lower-middle part of your oven.
Set your oven to 450 – 500 degrees Fahrenheit, depending on your comfort. You can make good pizza at 450ºF/232ºC.
Flour a clean wood chopping board (if big enough) to use as a work surface.
Don’t roll out the dough — press out the edges to make a crust (don’t press the middle), then stretch with one hand and rotate with other hand, then toss from hand to hand. video
Cover the dough and give it a 10-minute break to relax the gluten, when needed.
Pizza size: no more than 10 inches/25 cm in diameter.
Use olive oil on the sheet, and on the edges before baking. Spread olive oil on both sides of the crust.
If you don’t have cornmeal, use Parchment paper. FYI: The paper catches on fire if it touches the heating element.
Pre-bake the crust for 3-4 minutes before adding toppings.
Add enough sauce so that when you spread it, you can still see the dough underneath: 2-3 tbsp of sauce per pizza. Less is more!
Preheat the oven; While you’re waiting, set up your toppings.
Pre-cook raw ingredients (mushrooms, onions, bell peppers, meat, etc.)
Keep the toppings to just a handful at most. If you load homemade pizza down with a ton of toppings, it may take too long for the crust to cook.
For the cheese, use a low-moisture, whole milk mozzarella. If you want to use fresh mozzarella, drain it and pat it dry.
If you plan to add some fresh arugula or herbs to your pizza, top the pizza with hand-torn basil after it’s out of the oven.
Next time I will try Brie, Sage, and Prosciutto toppings; or pesto in place of sauce and top with chicken, fresh tomato, and buffalo mozzarella. I would also try to make garlic knots (dough knotted together with garlic, parsley, and parmigiano-reggiano cheese). I forgot to defrost the dough ahead of time, so I followed this trick from Baking Kneads to wrap the oiled up put it in the oven at 100 degrees Fahrenheit (used the bread proofing setting) for one hour, then check if it is ready (risen to double its size). If it is not fully defrosted, back in the oven for 30 minutes. We used a baking sheet, not a pizza stone, and Parchment paper.
2-3 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
1 large onion, coarsely chopped
2 carrots, sliced into 1/2″ thick rounds
4 cloves of garlic, finely chopped
1 large zucchini, sliced into 3/4″ thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
1 teaspoon dried rosemary, crushed, divided
1/2 teaspoon paprika
2 tbsp. Canola or olive oil
4 skin-on chicken thighs
Preheat oven to 425° F. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat.
In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over potatoes and carrots. Transfer to a Dutch oven or baking pan coated with olive oil, roast uncovered at 450˚F for 10 minutes. The chicken will roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35-40 minutes total).
Combine the zucchini, bell peppers, and 1/2 the garlic. Season with salt and pepper to taste. Remove roasting pans from the oven and quickly place the rest of the vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and carrots are tender and easily pierced with a fork.
Remove chicken to a serving platter; keep warm. Roast until vegetables are tender, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
I had the vegetables I wanted for my classic vegetable soup dish, but no pot or Dutch oven big enough to hand blend it. So I thought to try out the glass Pyrex baking pan I just acquired and bake some this cold weekend for dinner. The vegetables (especially the potatoes) took a decent extra time to cook through, but the Staub Enameled Cast Iron Fry Pan cooked considerably more than the Pyrex Glass Baking Dish. THIS TASTES SO GOOD.. I never got tired of reheating leftovers. In fact, it tasted better each time.
pinch of salt, cracked pepper, paprika, thyme, oregano, cumin
½ cup of heavy cream
In a large pot, warm the butter (or olive oil) over medium heat. Gently saute the garlic for a couple of minutes, then throw in the leeks (or onions if you have) and cook for about 5-7 minutes, or until fragrant and soft, stirring constantly.
Add zucchini and peppers to skillet and saute for about ten minutes, or until they just begin to brown.
Pour the rest of the ingredients (except the dairy) into the soup pot, including the vegetable broth, and heat just to boiling. Reduce heat to a simmer, cover, and allow to cook for about twenty minutes, stirring occasionally.
Let cool a bit (to avoid heat splashing in the blender). Remove the soup, in batches if necessary, into a blender or large food processor and puree to desired thickness (I usually prefer smooth soups). Return the pureed soup to the pot. Taste. Stir in salt and pepper as desired.
Make sure the soup is well mixed and heated throughout, then ladle out into serving bowls. Sprinkle some scallions or leeks greens on the top, add the cream (milk), and finish with a light dash of paprika. Serve immediately.
I used whole milk instead of heavy cream, but it was delicious before that. I also threw in a handful of pistachios and pancetta to clean out my cupboard (road trip coming up!), but this recipe would have been just as superb without them. I have perfected this soup, and the grilled cheese that complements it. Hooray!
Chop vegetables into ½ inch pieces, to cook evenly.
Melt the butter in large pot, on medium-high. Add the garlic, onions, then vegetables. Sauté 10-15 minutes.
Add broth, tomato paste, beans, seasonings, and herbs. Bring to a boil, then simmer for 30 minutes until tender.
Blend with a hand immersion blender (I have not, so I did it in batches).
Add the cream. Season with salt and pepper to taste.
Serve with buttered croutons, or a grilled cheese.
I had not carrots, but not a big enough pot anyhow. I had 3 on-the-vine tomatoes, so I used that instead of the tomato paste. I ran out of thyme! One of my favorite herbs! I think this is my favorite in the Ravenels series, but this recipe was extra sumptuous, and I had just collected the ingredients for ratatouille, thinking to make a pan satué version (baking is so hot in my apartment, and I haven’t a real baking dish in fact). I loved the description in the book where this dish was served. Can you imagine a 12 course meal? Now if I only had the makings for a grilled cheese…
2 cans 15.5 oz dark kidney beans, drained (I used Teasdale Chile verde beans and Goya Frijoles negros)
1 14 ounce (400 g) can of diced tomatoes
1 cup canned vegetable stock or turkey broth
1 large onion, chopped (about 1 1/2 cups)
1 stick of celery, chopped
5 cloves garlic, minced
1 bell pepper, chopped
1 tablespoon cider vinegar or lime juice
1 tablespoon unsweetened cocoa or cornmeal (I used corn starch)
1/3 cup chili powder (I used paprika instead — sweeter flavor)
cilantro, chopped, to taste
1 tablespoon ground cumin
1 teaspoon kosher salt
Place a large Dutch oven or saucepan over medium-high heat. Add the meat and cook until browned, about 5 minutes.
Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the celery.
Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in all of the spices (e.g. chili powder, cumin), cocoa (thickener), and tomatoes (and tomato paste).
Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, bell pepper, salt, and vinegar (or lime juice), stirring well.
Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Top with the chopped cilantro.
Garnish with cheddar, sour cream, and jalapeno, as you like it. Serve hot, with cornbread, if desired.
Turkey is good brain food, and Whole Foods has a Tequila lime turkey chili with beans that we would get, before I tried this recipe. I love the tomato paste that comes in metal tubes, like at Rewe or Kaufland or Edeka, because you wouldn’t have to worry about finishing the tin or storing the unused bit. I added ½ a carrot because I had it on hand and I didn’t think it would detract from the primary flavors. Wish I had some cheddar to grate on top!
Trim off the core end of the cabbage. Split each leaf lengthwise and cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours.
Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.
Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3 cup) and peel and Microplane-grate the ginger (about 1 tablespoon); transfer each to the bowl with the bell pepper as it is prepared. Press the garlic (about 1 teaspoon) into the bowl.
Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined. Pack the kimchi into a nonreactive bowl or jar, cover, refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week.
I use apple cider vinegar in making Korean Kimchi. It’s good — I like all of these pickled veggies, no cooking oil, no fat, just fresh vegetables. I made Kimchi with julienned carrots (as a sub for the red bell pepper). First I salted the Napa cabbage in a big pot and put a heavy plate on it, with added weights on it, so it will sweat more water out of it — for 4 hours or longer is fine. Also I used store-bought Kimchi first: after I finished the jar, then I could used the leftover sour juice for starter, as a shortcut. It came out pretty good! No need to spend big money to buy it packaged every time. I don’t eat Kimchi often, but once a while with my homemade fried rice, it’s a good combination in taste. ~Kai-ling
P.S. Also I have heard that Kimchi and sauerkraut are good fermented foods: “Sauerkraut is essentially fermented cabbage… During the fermentation process, beneficial probiotics, or ‘live bacteria’ are produced, and these probiotics are what give sauerkraut most of its health benefits. Sauerkraut is a good form of dietary fibre and contains vitamins C and K, potassium, calcium and phosphorus.” (BBC Good Food)
Drizzle olive oil over the salmon. Coat completely. Combine cumin, salt, and pepper and sprinkle mixture over the fish.
When the pan is hot, place fish, skin side down. Cover and cook for about 4 minutes. Carefully turn the salmon, cover and grill an additional 3-4 minutes, more or less, depending on your taste. When the fish is cooked to your liking, remove from the pan and top with the avocado salsa.
To make the salsa: Combine the tomatoes, onion, cilantro, and avocado. Squeeze the lime juice over the salsa and sprinkle with salt and pepper. Taste and adjust seasonings as desired. Set the salsa aside until serving.
I picked up an avocado at the corner green grocer. Had diced white onions and no fresh lime (not the season), and leftover (Whole Foods organic) cilantro from last time. I bought some local cherry tomatoes of different shapes and colors from Whole Foods, splurge! I forgot and used 1/2 lemon instead of the 1/2 lime still in the fridge (it was very dry though). I steamed a broccoli crown (over cooked a little bit more than the 4 minutes I should have done) for extra vegetable. And served over a bed of 1/2 organic brown, 1/2 Chinese white rice.
1 medium onion, diced fine (or 3 shallots, if you have them)
1/2 carrot, minced
2 cups arborio (or carnaroli) rice
Salt and pepper
1/2 cup white wine
1.5 boxes of hot chicken broth
some pancetta, diced (we used cooked pulled pork)
2-3 garlic cloves, sliced thinly
shucked English peas, about 1-2 cups
1/2 red bell pepper
2-3 brown mushrooms (porcini preferable)
pea tendrils or shoots (or use baby spinach) — didn’t use but sounds fab
Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes. Or cook at lower heat for longer time.
Stir in rice and season with salt and pepper. Continue cooking for 2 minutes, until translucent. Add the minced carrot and sliced garlic.
Add the white wine, stirring, until it evaporates.
Add 2 ladles of hot chicken broth (simmering in a separate pot, you can also dilute by rinsing the container with water) and bring to a brisk simmer. Cook 6 minutes, stirring regularly as broth is absorbed. Add 2 more ladles of broth and cook for another 6 minutes, until rice is cooked through, but firm. Every time all of the liquid is absorbed, add more stock — do not let dry out!
Add pancetta (or prosciutto or pork of your choice) and cook 2 minutes, stirring constantly. Add minced bell pepper, stir to coat and cook 1 minute. When you get to this last cup of water, add the peas and chopped mushrooms. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
if the rice is still crunchy, don’t stop – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.
Mix pea mixture with rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan.
Visiting family, wanted to use up the arborio rice I found in the back of their cupboard. They also had bought chicken stock in bulk so…
GOYA Pink Beans in sauce $1.50
4 small red potatoes $1.34
1 head of garlic $0.39
1 red bell pepper $1.32
3 red onions $0.67
1 bunch of scallions $0.67
5-6 Brussels sprouts $0.98
Chop finely the small red onion, 1/3 the red bell pepper, two of the potatoes. Mince two cloves of garlic, and a thumb of ginger. Cut off the Brussels sprout stems and slice each in half. Saute the onion, ginger, then garlic in olive oil. Cook until fragrant. Add the bell pepper, then the potatoes. Season with salt, cracked pepper, turmeric, oregano, thyme. Add the the Brussels sprouts last (mine were slightly overcooked in the stew/soup). Add the can of pink beans (Rosadas guisadas — preparados con aceite de oliva, cilantro, y cebolla). Again, I threw in a handful of pasta for extra carbs. Top with some sliced scallions, and serve. Serves 3-4.