Pizza Dough

My new favorite pizza dough.  

Fresh Pizza Dough

Tyler Florence/Food Network

• 2 packages active dry yeast
• 2 teaspoons sugar
• 2 cups warm water (100 to 110 degrees F.)
• 2 tablespoons kosher salt (I would use more like 1/2 Tbsp. next time)
• 6 cups unbleached all-purpose flour, plus more for dusting
• 2 tablespoons extra-virgin olive oil, plus extra for bowl

Directions

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Spiced Pumpkin Cheesecake

I made this for Thanksgiving.  Mine didn't look quite this pretty, but it was tasty.  Brian is a big cheesecake fan and he loves pumpkin pie, so this was his request and he loved it.



Makes 16 servngs

38 Nabisco Ginger Snaps, finely crushed (couldn't find Nabisco, so I used the Meijer brand instead)
1/4 cup finely chopped Planters Pecans
1/4 cup butter, melted
4 pkg. (8 oz each) Philadelphia cream cheese, softened
1 cup sugar
1 can (15 oz) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs

Heat oven to 325*.  Mix crumbs, nuts and butter, press into the bottom and up 1 inch of the sides of a 9" springform pan.

Beat cream cheese and sugar with mixer until blended.  Ass pumpkin, spice and vanilla. mix well.  Add eggs, 1 at a time, mixing after each addition just until blended.  Pour into crust.  Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set.

Loosen cake from rim of pan, cool before removing ring.  Refrigerate 4 hours.  Serve with a dollop of whip cream and a sprinkle of nutmeg.

Pumpkin Pound Cake with Buttermilk Glaze

I made this to take to a friends house a few weeks ago.  Mine was not this beautiful, but it was moist and tasty.  I think it would be good with like a gooey, nutty layer in it or on top, or both.

Anyhow, the Cooking Light recipe  is here.  I highly recommend it!

Cheeseburger Soup

Cheeseburger Soup from Nancy Reid

Serves 8-9 and doubles easily

1/2 lb ground beef

3/4 cup chopped onion

3/4 cup chopped carrot

3/4 cup chopped celery

1 tsp. dried basil

1 tsp. parsley flakes

4 Tbsp. margarine, divided

1/4 cup Flour

3 cups chicken broth

4 cups diced potatoes

8 oz. cubed Velveeta

1 1/2 cups milk

3/4 tsp. salt/pepper to taste

1/4 cup sour cream

Brown beef and drain.

Saute' onions, celery, carrots, basil and parsley in 1 Tbsp. margarine until tender.

Add broth, potatoes and beef.  Bring to a boil and simmer 10-12 minutes until potatoes are tender.

In a small skillet, melt remaining margarine then add flour, cook until bubbly, add to soup mixture and bring to a boil.  Cook and stir for 2 minutes. 

Reduce heat to low, add cheese, milk, salt and pepper.  Cook and stir until cheese is melted.  

Remove from heat and add sour cream.  

Lentil Soup

Here is the recipe I used and it turned out great!  I didn't change a thing, but let it simmer for a couple of hours and used an immersion blender after adding the tomatoes and wine at the end.  I still have a huge pot left too!  Perfect for a cold weekend!

Fiesta Lime Fish Tacos

Fiesta Lime Fish Tacos

1.5 lb fish - walleye, cod or other firm white fish
Mrs. Dash Fiesta Lime Seasoning
Panko
Eggs
Sour Cream
Mexican Blend Shredded Cheese
Tortillas of your choice
Cole Slaw

Clean fillets of skin and bones and cut into chunks or fingers.

Season panko bread crumbs with a generous amount of Mrs. Dash Fiesta Lime Seasoning.

Beat at least one egg in a dish.  Heat up your pan and add some olive oil to it.  Dredge the pieces of fish in the egg and then cover with the panko, add to pan, turning occasionally to cook through and brown the panko slightly.  In the meantime, add a generous amount of  Mrs. Dash Fiesta Lime Seasoning to your sour cream.

Assemble tacos with the sour cream sauce, cole slaw, fish and cheese.  Enjoy!

I served these alongside the Alexix Chipotle Sweet Potato Fries, my new favorite!

Chicken Breasts with Turkish White Bean Salad

Chicken Breasts with Turkish White Bean Salad - 6 WWP

This recipe and many more can be found in From Pantry to Plate on Amazon.com

1 (15.5 oz) can cannellini beans, rinsed and drained
1 small bell pepper, seeded and chopped (omitted)
1 small red onion, diced
1/4 cup chopped parsley
1/4 cup lemon juice
1 Tbsp. olive oil
1 garlic clove, minced
1/4 tsp. salt
4 ( 1/4 lb) boneless, skinless chicken breast halves
1/3 tsp. ground cumin

1.  Combine the beans, bell pepper, onion, parsley, lemon juice, olive oil, garlic and 1/8 tsp. salt in a large bowl.  Set aside at room temperature.

2.  Sprinkle the chicken breasts with the cumin (I used more and rubbed it on) and the remaining 1/8 tsp. salt.  Spray a large nonstick skillet with cooking spray and set over medium heat.  Add the chicken breasts and cook, turning once, until the chicken is tender and just cooked through, 10-12 minutes.

3.  Transfer the chicken to a serving plate and top with the bean salad.