Friday, July 31, 2009

Homemade Pizza

I'm in a book club, and July was my month to host. We read P.S. I Love You, and after we ate and discussed the book we watched the movie. So for my food for the night I did pizza so we could have pizza and a movie night. I had a whole wheat crust recipe from my friend Jenn that I've had before and is absolutely delicious (and good for you!) and I found a sauce recipe in Cooking Light. All the girls bought different toppings and everyone got to make their own pizza. Dinner was a hit!

My favorite topping combination...artichoke hearts, diced tomato, baby portobellas, mozzarella and goat cheese. YUM!

Homemade Pizza
Crust recipe from Jenn Quilty, sauce from Cooking Light



Crust

2 1/4 cups whole wheat flour
1/4 cup wheat gluten
1 1/4 cup warm water
1 packet of rapid rising yeast
1 tsp of Splenda (3 packets)
1 tsp salt
1 tsp olive oil

Mix all ingredients together in a large bowl. Mix by had for at least 15 minutes and make into a dough ball. (I use my KitchenAid mixer with a dough hook...so much easier if you have one!) The dough will be really sticky.

Let stand in the bowl for 15 minutes at room temperature. Set oven to 450 to preheat.

Spray the dough with cooking spray. Roll out the dough and place on a pizza pan. Top with sauce, cheese and toppings. Cook on middle oven rack for 15-17 minutes or until crust is golden and cheese is melted.

Sauce

7 tbsp water (I left this out because I wanted it to be thick)
2 tbsp chopped fresh basil
1 1/2 tbsp extra-virgin olive oil
2 tsp dried oregano
1 1/2 tsp sugar
1 tsp minced garlic
1 14.5-ounce)can petite-cut diced tomatoes, undrained
1 6-ounce)can tomato paste

Combine all ingredients in a medium bowl; stir with a whisk.

Monday, July 13, 2009

Sausage Gravy and Biscuits

I love having breakfast on weekend mornings, and one of my favorite things to make and eat is sausage gravy. I try to make mine not TOO bad for you by using lowfat milk and reduced fat sausage. This recipe is so easy and so delicious. The picture doesn't do it justice because beige food just does not photograph well!

Sausage Gravy and Biscuits
Makes enough gravy for about 5 biscuits



1 package (the roll kind) Jimmy Dean reduced fat sausage
1/4 cup plus 1 tablespoon flour
3 cups 1% milk
fresh ground pepper
1 package biscuits (I use the Pillsbury Golden Wheat biscuits)

Saute sausage in a large pan, crumbling as it cooks. Once the sausage is cooked through, sprinkle the flour over the sausage and stir. Cook for about one minute. Whisk in milk and add fresh ground pepper (this is the only seasoning so I use a lot). Bring to a bubble then reduce heat to medium-low and simmer while you cook the biscuits. To serve, split a biscuit and top with the sausage gravy.

Note: If you feel the gravy is too thin, you can take out a few spoonfuls and whisk in some more flour then add back to the pan. Also, if you let the gravy simmer for a good bit of time it will usually thicken up.

Thursday, July 9, 2009

Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade

I absolutely love mushrooms of any kind, especially big meaty portobellos. This recipe is from Bon Appetit which is a great magazine. Here is the original recipe, I made a few changes (and mistakes!) based on what I had on hand. We had this with just a salad, and it was a perfect light meal.

Stuffed Grilled Portobellos



1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed

1 1/2 cups panko (Japanese breadcrumbs)
1 cup cubed fresh mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
1/2 teaspoons oregano
1/2 teaspoons thyme
1/4 cup ( 1/2 stick) butter, melted

Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.

Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar (I forgot to add the vinegar...oops!) over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes. I put mine under the broiler at the end to crisp up the stuffing. I also drizzled balsamic glaze once they were done.

Back to blogging!

After a long time away from the blog, I am back! After hearing from my fans...well, ok my one fan Karabeth =) I have decided that I miss making fun new things and putting them on my blog for the world to see. Plus it helps keep all my recipes organized. So here goes...