Whisk Pizza Dough

Look at our heart shaped pizza...cute! I'd like to say I did it intentionally, but really, I find it impossible to make ROUND pizza, so we get all kinds of shapes and sizes when we have pizza.

Here's yet another delicious option for homemade pizza dough! This one has AWESOME flavor. It has a nice chewy texture. I love my other doughs, too: Perfect Pizza Dough and Olive Dough...but hey, I also love having options. ;) This dough needs a couple of hours to rise before putting it in the fridge, so I make it on the weekend, put it in the fridge after it rises for a couple of hours, and then take it out whatever night I have a Pizza Night planned, up to two weeks later (I've never let it go longer than a week--the flavor gets more 'sour' the longer it sits. I usually use it within 3 days).

While some of the measurements are tricky to cut in half, it's doable--the recipe makes too much for one night. If you want to make it simple and just make the whole recipe, NO problem, just use half the recipe for pizza night, then save the rest for breadsticks on another night. I will be making this dough often! Oh yes, the best part...NO KNEADING required!

Whisk Pizza Dough

2 c. white whole wheat flour

2 1/4 t. rapid-rise yeast

1 T. salt

1 3/4 c. warm water

4 1/2 c. all purpose flour

1/4 c. olive oil

1 c. warm water

1. In a big bowl combine the white whole wheat flour and yeast. Give it a quick stir to distribute yeast and then add salt and 1 3/4 c. warm water. Stir to dampen flour and then with a whisk or big spoon stir briskly for 1 minute to develop the gluten.

2. Add all-purpose flour, olive oil, and other 1 c. of warm water. Stir mixture until all flour is damp.

3. Cover the bowl with a plate or a piece of waxed paper. Let dough rise for 1-2 hours.

4. Refrigerate dough overnight or for up to 2 weeks.

Source: Wildly Affordable Organic by Linda Watson

Korean Chicken Breasts with Snow Pea Pods

This has an awesome flavor!

Korean Chicken Breasts with Snow Pea Pods
Amy - amylz
The Everything Slow Cooker Cookbook

4 chicken breasts
6 garlic cloves
1 pound (2 cups) snow pea pods
1 cup soy sauce
1/4 cup red wine vinegar
2 teaspoons crushed red pepper flakes
1/4 cup sugar
2 tablespoons vegetable oil

Remove bone and skin from chicken. Peel and mince garlic. Wash the snow pea pods and remove stems. Combine the soy sauce, vinegar, red pepper flakes and sugar in a small bowl. Turn on the slow cooker to high setting. Add the oil and garlic. Cover and cook for 15 minutes. After the garlic is tender, add the chicken and soy sauce mixture. Reduce the heat to low. Cover and cook for 5 hours. Add the snow pea pods. Cover and cook on low for 1 more hour.

Veggie Burger

I'm always looking for a good veggie burger recipe. This one really did have great texture and flavor, especially leftover the next day. The next time I make it, though, I will add a little punch with either cumin, chili powder, smoked paprika or worcestershire sauce. Or, I will try one of the tips following the recipe to top the burger off. Though good, the recipe could use just a little more spice/flavor. I will be making this again, especially when the time comes to start using up garden zucchinis!

VEGGIE BURGER

SERVES 6 
PREP TIME: 10 MINUTES 
COOK TIME: 16 MINUTES (PLUS 1 HOUR RESTING)

4 teaspoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and grated
1 yellow squash, grated
1 zucchini, grated
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup canned black beans, rinsed and drained
1 egg, beaten
1 teaspoon paprika
2 tablespoons chopped Italian parsley
1 ½ cups rolled oats
All-purpose flour (for dusting)
4 multigrain buns, sliced
½ cup mixed greens (optional)

1. Heat 2 teaspoons olive oil in a large skillet over medium-high. Add onion and reduce heat to medium. Add the garlic and sauté for 3 to 4 minutes, until soft. Mix in carrots, squash, zucchini, salt, and pepper. Cook for 3 to 4 minutes more, or until soft. Mix in black beans, egg, paprika, parsley, and oats. Remove from heat, transfer to a bowl, and let rest at room temperature for 1 hour.

  TOP IT OFF   

• Be saucy Punch up your burger with soy sauce, hummus, salsa, or tzatziki all add a hint of flavor without a lot of fat.
• Get creative For an extra produce boost and added texture, crown your burger with shredded carrots, diced avocado, or a handful of dried cranberries.
• Go naked Lose the bun entirely and enjoy your patty on a bed of spinach; drizzle with your favorite lowfat dressing.

Mushroom Barley

I love, love, LOVE barley. This is a great side for just about any meal. Or if you love barley like I do, it's a great lunch all by itself. No matter how hard I keep trying, one of the littles still does not enjoy mushrooms at ALL...but I can tell you first hand that the mushrooms in this recipe are easy to pick out. So that mommy can steal them and add them to her share. ;)

Mushroom Barley (Serves 4) 

2 T. Olive Oil
1 Small Onion, diced
1/4 t. Sugar
1 c. mushrooms, chopped
1 garlic clove, chopped
1 t. Salt, divided
1 c. pearl Barley, rinsed
3 c. chicken or veggie stock

1. In a large pot, heat the olive oil over medium heat.

2. Add the onions and cook for 5 minutes, stirring occasionally.

3. Add the sugar and cook for another 5 minutes or until onions start to caramelize.

4. Remove the onions to a plate and add the mushrooms, garlic and 1/2 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, then remove to a plate and set aside.

5. Add the chicken stock into the same pot and bring to a boil, add the barley, 1/2 tsp salt, reduce to a simmer and cook for 45 minutes or until tender.*

6. Add the onions and mushrooms to the pot to combine and cook until heated through.

7. Serve.

*Cooking in the same pot allows all of the flavors to combine.

Source: www.weelicious.com

Pizza with White Bean Puree & Fresh Tomatoes

I love the way this pizza tastes! My two oldest sons loved it too. It's nice to have a variety on pizza night. It reheats well, even though the crust loses its crisp; I like eating the leftover slices over the next couple days warmed up and folded over like a pita. Another thing I love about this recipe is the simple bean dip recipe it uses. I can get all my kids to eat hummus, but some hummus recipes are decidedly strong in flavor. This one is smooth, creamy, and the sage gives it just the perfect touch. I will file the dip recipe in its own place, since we'll be making it on its own often.

Pizza with White Bean Puree & Fresh Tomatoes

Ingredients

3/4 c. water

1 clove garlic, cut in half

1 15 oz can cannellini or great northern beans, rinsed (or 2 c. precooked beans)

1 T. extra virgin olive oil

1 t. finely chopped fresh sage or 1/4 t. dried rubbed

1/8 t. salt

freshly ground pepper to taste

1 pound prepared whole wheat pizza dough (or make your own: I used this)

4 T. freshly grated Parmesan cheese (I used the stuff in green can...hey what can I say?)

6 plum tomatoes, sliced

2 scallions, thinly sliced

1/2 t. crushed red pepper

1. Preheat oven to 500. My oven tends to smoke a lot (needs cleaned, no time), so I usually go with 450 when making pizza.

2. Combine water and garlic in saucepan and bring to a boil over high heat. Add beans and return to boil. Drain, reserving 1/4 c. of the cooking liquid. Allow beans to cool for a while, then puree in food processor with olive oil and enough reserved liquid to make a thick, smooth paste. Stir in sage, salt and pepper. (I still have yet to receive a food processor...I use this for almost everything instead).

3. Spread your dough out into your prepared pan , piercing with a fork a few times to prevent air bubbles from forming. The original recipe said to make 2 seperate 12 inch pizzas, but I made one big one in my trusty baking pan. Prebake crust until lightly browned, 5 to 6 minutes.

4. Spread the white bean puree over your crust, then sprinkle 2 T. Parmesan over it (if making 2 smaller pizzas, divvy up your ingredients over both). Arrange tomato slices over the top, and sprinkle the green onions, remaining Parmesan, and red pepper flakes on top. Lightly mist with olive oil spray (you could probably skip that...but I do happen to have one of these).

5. Bake pizza until bottom and edges of crust are browned, 5 to 7 minutes. Slice and serve!