PIZZA
WHOLE WHEAT DOUGH
1 Tablespoon active dry yeast
3/4 Cup plus 2 tablespoons lukewarm water
2 3/4 Cups whole-wheat flour, plus 1/2 cup for
working
1 Teaspoon salt
1 Tablespoon extra virgin olive oil
Disolve yeast in water in small bowl, let stand 10 mins.
In large bowl stir together 2 3/4 cups flour and salt, form into a mound. Make well in center, add yeast mixture, stir with fork until dough forms.
Lightly flour work surface with some of the 1/2 cup flour, transfer dough to surface. Using heel of hand, knead the dough about 10 minutes. Form into ball.
Brush a large bowl with oil and place dough in it. Cover with plastic and let rise at room temp 1-2 hours.
Turn dough onto flour dusted surface. Punch dough down and using your hand, begin to press it out gently. Stretch dough to disired shape. Transfer to baking sheet or preheated pizza stone. Cover with towel and let rise about 20 mins. Top with your choice of pizza sauce, pepperoni, sausage, peppers, onions, black olives, mushrooms, mozzarella cheese and bake in 450 degree preheated oven for about 20 mins. Or as directed in individual pizza recipes.
PASTA, POTATO & RICE:
CHICKEN:
TUSCAN GARLIC CHICKEN
1 1/2 Cups Flour, plus 1 Tablespoon
1 tablespoon Salt
2 Teaspoons freshly ground black pepper
2 Teaspoons Italian seasoning
4 boneless, skinless chicken breasts
5 Tablespoons extra virgin olive oil
3 Cloves garlic, chopped
1 Red bell pepper, cut in thin strips (julienne)
1/2 Cup white wine (cooking wine is ok)
1/2 pound fresh spinach, stemmed and washed
2 cups heavy cream
1 pound Fettuccine pasta
1 cup freshly grated parmesan cheese, divided use
Serves 4
Pre-heat oven to 350 degrees.
Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in mixture, shake off excess.
Heat 3 Tbs oil in large skillet. Cook chicken over medium-high heat until golden brown and crisp (2 to 3 mins). Add a little more oil if needed.
Place chicken breasts on baking sheet, bake in oven for 15 mins.
Heat 2 tablespoons oil in sauce pan. Add garlic and red pepper, cook for approximately 1 minute. Stir in 1 tablespoon flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in Parmesan cheese.
Pour over cooked pasta to coat, top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
CHICKEN & RICE
6 Chicken breast cutlets, trimmed and cut into strips
Salt & fresh ground pepper
2 Cups chicken broth, low sodium, low fat
2 Tablespoons lite soy sauce
2 Large green bell peppers, julienne cut
1 Large red bell pepper, julienne cut
1 Large onion, sliced
3 to 4 Tablespoons olive oil, divided
1/4 cup corn starch
White or brown rice, prepared per package directions
Serves 6
Heat 2 Tablespoons olive oil in large skillet, medium high heat. Add chicken, lightly salt and pepper. Stir fry until no longer pink inside, do not over cook. Remove and set aside.
In same skillet add remaining olive oil. Over medium high heat, add peppers and onion, stir fried until tender/crisp or desired doneness. Put chicken back into fry pan.
While veggies are cooking, mix together chicken broth and soy sauce in measuring cup or bowl. Take corn starch and mix with just enough water to make pourable. Add to broth/soy sauce mixture, blend together. Pour all at once into peppers, onions and chicken, cook and stir until liquid is
thickened. Serve over rice.
BROCCOLI CASSEROLE WITH CHICKEN
Preheat oven 400 degrees F.
2 (10 OZ) Pkg frozen broccoli
2-3 cups cooked white meat chicken - cut up
2 Eggs
1/2 Cup shredded cheddar cheese
1 Can cream of mushroom soup
1/2 Cup mayo
1 Small onion, chopped
1/2 Stick butter
1 Sleeve Ritz crackers, crumbled
Cook broccoli per package directions, drain. Mix all ingredients together, except Ritz crackers and butter. Pour into 2 qt casserole dish or 13"x9" baking pan.
Melt butter, add the cracker crumbs and mix well. Sprinkle over top of casserole. Bake in a 400 degree oven for 15-20 mins or until hot and bubbly.
SCALLOPED CHICKEN CASSEROLE
Preheat over 350 degrees
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Milk
Salt and fresh ground Pepper
3 Cups Cooked Rice
3 Cups Cooked Diced Chicken Breast Meat
2 Cups Sliced Sauteed Mushrooms
1/2 Cups Slivered Almonds
1 Jar (4 oz) Chopped Pimento, drained
Buttered Bread Crumbs:
1/2 Cup plain bread crumbs
2 Tablespoons butter, melted
Melt butter over low heat in a medium saucepan; stir in flour, blend well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2 quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimento. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350 degrees for 45 minutes.
PASTA:
FETTUCCINE WITH SAUSAGE AND PEAS
1 Pound Fettuccine
2 Tablespoons extra virgin olive oil
2 Cloves garlic, chopped
1 Pound ground hot Italian sausage
1 Pound frozen peas, thawed
2 cups whole milk ricotta cheese (creamy style if available)
3/4 Cup fresh chopped basil
1/2 Cup fresh grated Pecorino Romano cheese
Salt to taste
Serves 6
In large heavy skillet heat oil and cook sausage. Meanwhile cook pasta aldente per package directions. Use a wooden spoon to break up sausage into bite-sized pieces about 5 minutes, add garlic. Push to side of pan, add peas to other side and smash with back of wooden spoon. Turn off the heat and add cooked pasta with tongs directly from cooking water (reserve water, you will need to use some the pasta water for recipe). Add ricotta cheese, let melt, and toss to together, add pasta water as needed to make to desired consistency. Add basil, Romano cheese and salt. Toss gently to coat and serve immediately.
SPINACH STUFFED SHELLS
Preheat oven 350 degrees F
13x9 baking dish, at least 2 inches deep
1 Package Jumbo pasta shells
1 10 oz. Package fresh spinach, chopped or 10 oz. package frozen spinach, thawed and squeezed dry
2 Cups Ricotta cheese
2 Cups Mozzarella cheese, separated
1/4 Cup grated parmesan cheese
1 Egg, beaten
Salt & pepper to taste
1/4 Teaspoon ground nutmeg
2 Cups marinara sauce (homemade or jar)
Cook shells per package instructions, drain and rinse with cold water.
While shells are cooking, mix all ingredients except 1 cup mozzarella and marinara sauce. Pour 1/2 cup of the marinara sauce into bottom of baking dish, spread to cover. Stuff shells with cheese mixture and place, in single layer, into baking dish. Pour remaining marinara over top. Sprinkle the rest of the mozzarella over all. Cover with foil and bake for approximately 30 mins. Let stand 5-10 mins. before serving.
If you prefer, the shells can be frozen for future use. Stuff shells and place on baking sheet, in single layer. Place sheet into freezer for about an hour. Place shells into zip lock bag(s) and return to freezer. Now you can remove as many shells as you need for a meal. Thaw overnight in refrigerator. Prepare as directions above.
Serves 6
SHEPERD'S PIE
Preheat oven 350 degrees
1 Lb ground beef
1 Can cream of mushroom soup
6 Lg Potatoes, cooked and mashed with 3/4 cup milk, 2 Tbls butter, 1/2 tsp salt and 1/4 tsp pepper
1 Lg onion
1 Pkg frozen corn, thawed
4 oz. shredded cheddar cheese
In 10 inch cast iron fry pan* brown ground beef with onion, drain off fat. Add soup and mix well. Spread corn over beef mixture, then spread mashed potatoes over all. Bake in 350 degree oven for 30 minutes. Spread cheese over top and place back in oven until melted.
*if you do not have a cast iron pan, after browning the deef and onion in a frying pan and adding soup, spread in a 2 quart casserole dish.
