Tuesday, September 2, 2008
2 cloves garlic
1/2 teaspoon salt
3 tablespoons pine nuts
3 cups loosely packed basil leaves
1/2 cup Parmesan cheese (preferably freshly grated)
1/2 cup extra virgin olive oil
In a food processor, process garlic, salt, and pinenuts until finely chopped. Add basil, Parmesan cheese, and olive oil and process until smooth.
Monday, August 11, 2008
1 package dry yeast
1/2 teaspoon salt
1 1/2 cups warm water
1 1/4 cups all-purpose flour (plus more for kneading)
2 cups whole-wheat pastry flour
1 tablespoon olive oil (plus more for greasing pan)
1 1/2 teaspoons salt
Dissolve yeast and sugar in warm water. Let stand for 5 minutes. Add flours, oil, and salt to yeast mixture. Stir until well-blended. Turn dough onto a floured surface and knead until elastic and smooth, about 10 minutes. Add additional flour, 1 tablespoon at a time to prevent dough from sticking to your hands.
Place dough in a large bowl coated with olive oil. Cover with a tea towel and place in an area free from drafts for about 45 minutes. After 45 minutes, poke dough with two fingers - if the indentation remains, the dough has risen enough. Punch dough down, cover, and let rest 5 minutes. Divide dough in half, roll or pull each one into a 12-inch circle (or a shape that resembles a circle). Place on a greased pizza pan or baking sheat sprinkled with cornmeal.
Add toppings of your choice.
Bake at 500 F for 15 minutes or until crust is golden brown.
Saturday, July 19, 2008
Makes 4 servings
1 bunch chard (1-2 lbs), stems removed
2 lbs potatoes
2 tablespoons olive oil
1 large clove garlic, sliced thinly
1 - 2 tomatoes or 14 ounce can of diced, halved or whole tomatoes (optional)
salt and pepper to taste
Cover potatoes with water, add salt to taste and cook for about 25 minutes or until tender. Drain and chop into bite-size pieces. In a large skillet, cook chard leaves in boiling water for about 10 minutes or until tender. Drain and chop into bite-size pieces. Return skillet to oven and add oil and garlic. Saute garlic for 1-2 minutes. Add chard, potatoes, and tomatoes (if using). Use a large wooden spoon to break up the potatoes. Add salt and pepper to taste.
Monday, July 14, 2008
1 chicken (2-3 lbs)
1 head lettuce
2 tablespoons sesame seeds, toasted (optional)
2 ounces rice sticks, deep fried (optional)
4 tablespoons soy sauce
½ teaspoon salt
2 tablespoons honey
1 clove garlic, crushed
½ tablespoon sesame oil
½ teaspoon grated ginger
2 green onions, chopped
Put chicken in a pot and add water to cover. Boil for 20 minutes to an hour. Remove chicken from the water. Shred the chicken. The water can be saved and used as chicken stock. If you think you’ll use the stock within a few days, refrigerate it. Otherwise, freeze it.
Wash and dry the lettuce. Tear it into bite size pieces. Sprinkle shredded chicken and rice sticks (if using) on top.
Combine soy sauce, salt, honey, and garlic in a small bowl. Let stand for 5 minutes. In a small pan, heat sesame oil over low heat. When hot, add ginger and green onions and gently stir fry. Add ginger and green onions to soy sauce mixture. Pour sauce over the salad. Garnish with sesame seeds (if using).
This chicken dish is delicious over brown or white rice. Serve with steamed seasonal vegetables for a complete meal.
Makes 6 servings
¼ cup butter
2 lbs chicken (or whole chicken cut into 8-12 pieces)
2 tablespoons flour
½ teaspoon salt
Pinch of cinnamon
Pinch of ginger
1 ½ cups orange juice
1 cup raisins
1 cup orange sections
In a saucepan, heat butter until foamy. Add chicken and cook until browned. Remove chicken and set aside. Add flour, salt, cinnamon, and ginger into pan and stir until combined. Gradually, stir in orange juice and raisins. Cook, stirring constantly, until thickened. Add chicken. Bring to a boil, cover, reduce heat and simmer for 45 minutes or until chicken is tender. Stir in orange sections and heat through.
Sunday, June 22, 2008
1 lb strawberries (organically grown if possible)
1 cup sugar
2 tablespoons lemon juice
Wash, hull, and thinly slice strawberries. In a large skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook until mixture begins to look syrupy and thickens slightly, about 5-6 minutes. Remove pan from heat. Cool to room temperature before serving. Because a minimum of sugar is used, the jam needs to be refrigerated. Refrigerate for 2-3 weeks. For longer storage, freeze or process hot jam in boiling water canner for 10 minutes.
2 quarts strawberries (organically grown if possible)
1 package powdered pectin
1/4 cup lemon juice
7 cups sugar
Wash and hull strawberries. Crush using a potato masher (or hands!). Combine crushed strawberries, pectin, and lemon juice in a large saucepan. Bring mixture to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch of headspace (or space at between the jam and the top of the jar). Adjust two-piece caps. Process 10 minutes in a boiling-water canner.