cilantro, cheese, and pita bread all together and tossed it with half
of a lime. Flavor was amazing!! I think it would be well paired with
a glass of merlot.....now i wish i had my glass with it!
Monday, March 28
left Over Avocado Salad
cilantro, cheese, and pita bread all together and tossed it with half
of a lime. Flavor was amazing!! I think it would be well paired with
a glass of merlot.....now i wish i had my glass with it!
My baking day!!
pizza. Once the pockets came out of the oven and puffed down. we
topped it with the home made sauce. made it with an awesome array of
toppings!!
Just baked in oven on broil until the cheese crisped and melted!!!
Pita Pockets!!!
made a super delish pockets and was made for personal pizzas!! I highly recommend you try this one!!
Pita Bread (pockets)
Prep Time: 30 Min
Cook Time: 15 Min
Servings: 8 pitas
Difficulty: ---
Ingredients:
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Directions:
Place all ingredients in bread pan of your bread machine, select Dough
setting and start. When dough has risen long enough, machine will
beep.
Turn dough onto a lightly floured surface. Gently roll and stretch
dough into a 12 inch rope. With a sharp knife, divide dough into 8
pieces. Roll each into a smooth ball. With a rolling pin, roll each
ball into a 6 to 7 inch circle. Set aside on a lightly floured
countertop. cover with a towel. Let pitas rise about 30 minutes until
slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a
wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to
5 minutes until puffed and tops begin to brown. Remove from oven and
immediately place pitas in a sealed brown paper bag or cover them with
a damp kitchen towel until soft. Once pitas a softened, either cut in
half or split top edge for half or whole pitas. They can be stored in
a plastic bag in the refrigerator for several days or in the freezer
for 1 or 2 months.
Prep Time: 30 Min
Cook Time: 15 Min
Servings: 8 pitas
Difficulty: ---
Ingredients:
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Directions:
Place all ingredients in bread pan of your bread machine, select Dough
setting and start. When dough has risen long enough, machine will
beep.
Turn dough onto a lightly floured surface. Gently roll and stretch
dough into a 12 inch rope. With a sharp knife, divide dough into 8
pieces. Roll each into a smooth ball. With a rolling pin, roll each
ball into a 6 to 7 inch circle. Set aside on a lightly floured
countertop. cover with a towel. Let pitas rise about 30 minutes until
slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a
wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to
5 minutes until puffed and tops begin to brown. Remove from oven and
immediately place pitas in a sealed brown paper bag or cover them with
a damp kitchen towel until soft. Once pitas a softened, either cut in
half or split top edge for half or whole pitas. They can be stored in
a plastic bag in the refrigerator for several days or in the freezer
for 1 or 2 months.
Sent from my iPad
Ultimate Pizza Sauce Recipe
Ultimate Pizza Sauce
Prep Time: 20 mins
Cook Time: 1 1/2 hrs
Servings: 4
Difficulty: Medium
Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seed
Directions:
1. In a large skillet, melt butter with the oil. Add the onion, celery
and garlic and saute until soft and transparent.
2. Add tomato sauce and tomato paste and stir until smooth.
3. Add remaining ingredients and bring to slow simmer.
4. Simmer for 30-60 minutes (or not at all depending on your taste and
time frame).
5. Remove the bay leaf and spread the sauce on your prepared pizza dough.
Prep Time: 20 mins
Cook Time: 1 1/2 hrs
Servings: 4
Difficulty: Medium
Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seed
Directions:
1. In a large skillet, melt butter with the oil. Add the onion, celery
and garlic and saute until soft and transparent.
2. Add tomato sauce and tomato paste and stir until smooth.
3. Add remaining ingredients and bring to slow simmer.
4. Simmer for 30-60 minutes (or not at all depending on your taste and
time frame).
5. Remove the bay leaf and spread the sauce on your prepared pizza dough.
Tuesday, March 15
FOOOOOOD!!!
Today I cooked several meals to freeze for lunches. Lean Burger Patties, Soup, Chicken, And Chicken Spinach Bake. I got to play with Phylo dough which is way way fun!
Todays main focus is on this Cheesey Spinach Bake. Which was a HARD recipe to follow the ingredients were whack. So I didn't get to all of the stuff to make it properly. So I started to do what I want. AND I LOVE how it turned out!
Ingredients: (give or take)
2 small containers of Feta
1 Large container or ricotta
Some Ground nutmeg
1 Egg
1 Bag or Spinach (chopped)
1 Bunch of Spring Onions (chopped)
Handful of Parmesan Cheese
Small handful of Mozzarella Cheese
Several Sheets of Phylo dough
1. Mix Feta, Ricotta, nutmeg, egg, both cheeses, spinach and onions until smooth!
2. Layer 4-6 sheets with a light coat of oil between each sheet.
3. add the Cheese mix to it
4. The top layer is another 4-6 layers of the dough
5. Bake at 350 until the dough is a pretty Brown.
With the left over cheese mix add them to the extra sheets of dough for pocket type treat.
Add Chicken or ham or whatever meat you feel like!
Todays main focus is on this Cheesey Spinach Bake. Which was a HARD recipe to follow the ingredients were whack. So I didn't get to all of the stuff to make it properly. So I started to do what I want. AND I LOVE how it turned out!
2 small containers of Feta
1 Large container or ricotta
Some Ground nutmeg
1 Egg
1 Bag or Spinach (chopped)
1 Bunch of Spring Onions (chopped)
Handful of Parmesan Cheese
Small handful of Mozzarella Cheese
Several Sheets of Phylo dough
1. Mix Feta, Ricotta, nutmeg, egg, both cheeses, spinach and onions until smooth!
2. Layer 4-6 sheets with a light coat of oil between each sheet.
3. add the Cheese mix to it
4. The top layer is another 4-6 layers of the dough
5. Bake at 350 until the dough is a pretty Brown.
With the left over cheese mix add them to the extra sheets of dough for pocket type treat.
Add Chicken or ham or whatever meat you feel like!
Sunday, March 13
Bacon Cheese Soup
I am trying to be frugal and make more of my lunches and dinners. So I picked up a couple of soups added the recommended milk and chopped bacon and added it grease included.
It Made several lunches and was quick and easy!
Subscribe to:
Posts (Atom)