Basic Pizza Dough

A long while ago I found this pizza dough recipe on a website and it had very detailed instructions to how to prep it once it was mixed. Here is a link to the site for more detailed instructions on how to mix and prep it: http://www.fabulousfoods.com/recipes/article/46/17753

3 1/2 cups flour

1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

Feel free to add ingredients to the dough to make it more interesting.

You can mix it in a bread machine, kitchen mixer/food processor, or by hand (detailed instructions at the link above). After mixing, roll it out (instructions below)

Rolling out the dough:

One mistake most people make when working with dough is not using enough muscle. Dough fights back. You push it, it pushes back. Don't be afraid of the dough. It won't bite you and you can't really damage it, either. When working with dough, use plenty of flour, but don't let it get too dry. It should be fun to work with, not too sticky and not too crumbly.

Form it into a flat ball about six to eight inches wide.

Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it.

Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.

Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.

Transfer dough to pizza peal sprinkled corn meal or place it on a lightly greased cookie sheet. Top with sauce, cheese and/or toppings and bake in a 400° F. oven until the crust is light brown. Bake on either baking stones or on the cookie sheet or a pizza pan.

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.

Also, sometimes I (Mindy) bake the dough for a while (half time) before topping it with sauce and toppings - there is nothing worse than making a magnificent pizza only to find the dough in the middle uncooked.

Squash Soups

Butternut Squash Soup (from Cindy Miller)

1 small onion

1/2- 3/4 stick butter

1 med/large butternut squash (peeled and cut into cubes)

4c water

4 cubes chicken bouillon

1 tsp dried marjoram ( you will find it

1/2 tsp ground black pepper

1 (8oz) pkg cream cheese ( I use fat free and it still tastes great)

1 tsp vanilla

* saute onions and butter until soft. Add cubed/peeled squash, water,chicken bouillon, marjoram and black pepper to the pot and bring to a boil. Once squash is tender (not mushy) pull the squash out of the soup and add to blender and puree with cream cheese. Return to soup mixture, the soup should be creamy not chunky when finished. Add Vanilla but do not allow to boil at this point. Serve with French bread and Enjoy!

Tips for peeling squash: you either can cut squash in half across the equator & then countinue cutting in 1-2 ring sections. Once in rings, they are easier to peel. (that is how Melanie peeled hers) I cut the squash in half long ways then cut into sections kinda like a carrot, then peeled it with a potatoe or carrot peeler which I found easier than in circles. This soup is really GOOD...hope you all enjoy it!

SQUASH SOUP (From Allison Olson)

2 Tbsp butter or margarine

1 lb peeled and sliced squash (butternut or buttercup is good)

2 medium potatoes

2 large carrots

1 small onion

2 stalks celery

3 cups chicken stock

1/4 tsp thyme

1 Tbsp brown sugar

salt and pepper to taste

1 cup half and half (or milk)

Cut all the vegetable in small pieces. In large saucepan, melt butter and saute squash, potatoes, celery, carrots, and onion for 3 minutes. Add chicken stock, thyme, brown sugar, salt, and pepper. Simmer till vegetables are tender, at least 30 minutes. Add half & half. Puree in blender. Heat and garnish with parsley.

Skillet Beef and Potatoes

This has been one of our favorites for a while. We love it with some rolls and salad.

3 medium potatoes halved and then sliced
1/3 c water
1/2 tsp sale
1 lb, beef sirloin steak, cut into thin strips
2 tsp garlic pepper seasoning
1/2 c chopped onion
3 Tblsp olive oil
1/2 tsp dried rosemary

Place potatoes, water and salt in microwave safe dish. Cover and microwave on high for 6-10 minutes or until potatoes are tender. Drain water. Season beef with pepper seasoning. In a large skillet, stir-fry beef and onion in 2 Tblsp of the olive oil until beef is no longer pink.
In another skillet, stir-fry potatoes in remaining oil for 5 min or until slightly browned. Stir in beef mixture and sprinkle with rosemary.

Bow Tie Beef Skillet

So this is nice and healthy and really yummy. I browned the hamburger and cut up the vegetables beforehand, so it was super quick for dinner.
1 lb. ground beef
2 cups uncooked bow tie pasta
2 medium tomatoes (diced)
1 1/3 cups beef broth
1 can tomato sauce
2 Tblsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 c. chopped green pepper
1 c. shredded Parmesan cheese

In a large skillet, brown ground beef then drain juices. Season with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes.
Add squash and green pepper. Cook uncovered for 3-4 minutes or until vegetables are tender. Add 1/2 c of the cheese and mix in until melted. Sprinkle remaining cheese on top.

Super Easy Apricot Chicken

4 chicken breast halves
2 Tblsp butter
1 can apricot halves
3 tsp cornstarch
1/4 C. apricot jam
2 Tblsp white wine vinegar
4 green onions, chopped

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 5 minutes turning occasionally. Cover and cook 5 minutes longer or until chicken is cooked through. Remove chicken breasts and keep warm.
Drain apricots, reserving juice. Cut apricots into slices and set aside. In a small bowl, combine cornstarch and juice from apricots until smooth. Stir in the jam and vinegar until combined and then combine with juices from chicken in the skillet. Bring to a boil and cook and stir for 1-2 minutes more until a thick sauce is formed. Add apricots and chicken and heat for 3-4 minutes. Sprinkle green onions on top. Serve on top of rice.

Herb Focaccia Bread

I'm not very good at breads yet but this was easy and really, really good.
2 pkg (4 1/2 tsp) active dry yeast
1/4 tsp sugar
1 C. warm water
3 C. all-purpose flour
1/4 C. finely chopped onion
3 Tblsp Vegetable Oil
1 tsp salt
Herb Glaze (see below)

1. Mix yeast, sugar and water in small bowl and let stand for 5 minutes
2. Blend flour, onion, oil and salt in large bowl; stir in yeast mixture to form a soft dough. Turn dough out onto floured surface and knead for 5 minutes or until smooth and elastic. Place in greased bowl; cover and let rise in warm place for 1 hour.
3. Grease baking sheet. Punch down dough; divide evenly into 6 pieces. Shape each piece into 5-inch circles and place on baking sheet. Cover and let rise for 20 minutes.
4. Heat oven to 400*. Brush top of each bread with glaze. Bake 15-18 minutes.

Herb Glaze
1 egg beaten
1 tsp dried basil
1 tsp dried thyme

Sweet Potato Burritos

In an effort to actually eat more of the veggies we get from the farmer's market I found this recipe for sweet potato burritos. I thought they were good, and my husband, who's not typically a sweet potato fan, didn't mind eating them.

1 med onion, chopped
4 cloves garlic, minced
3 cans kidney beans, drained
1 C water (more or less, depending on your preference)
3 T chili powder
2tsp cumin
some mustard
a pinch of cayenne pepper
2T soy sauce
3-4C cooked, mashed sweet potatoes
12 tortillas (10in)... made about fifteen for me, but I'm no burrito-wrapping expert
8+ ounces of shredded cheddar cheese

Sauté onion and garlic in vegetable oil until soft. Stir in beans and mash it all up. Gradually stir in water and heat until warm. Remove from heat. Stir in chili powder, cumin, mustard, cayenne, and soy sauce. Divide beans and sweet potatoes into tortillas, top with cheese, and fold burrito-style. Bake on baking sheet 12-15minutes. Serve with sour cream and/or salsa. Yum.

I wrapped the extras in foil, put 'em in storage bags and froze them. Hopefully they'll be just as good reheated.