Pizza

I am a HUGE pizza fan! And this crust is THE BEST (I really mean that)!

To get a great pizza sauce reipe, go HERE.



Ingredients for pizza crust:

1/2 cup warm water
2 teaspoons sugar
2 packages yeast
1 cup milk, warmed
1/2 teaspoon salt
6 tablespoons olive or vegetable oil
4 cups flour

Measure warm water into medium mixing bowl, add sugar and dissolve. Sprinkle in yeast and let stand for 10 minutes. Add milk, salt and oil to the yeast mixture. Add flour and mix until flour disappears. Knead until smooth and elastic. Place in a greased bowl. Grease the top of the dough and put the bowl in a warm place so the dough will rise and double in bulk (about 45 minutes).
This is enough dough for two pizzas.

To make pizza:

To make the pizza just follow the instructions you usually would. Spread the dough over a pizza pan, add pizza sauce, put on your toppings, bake, etc. Whatever you would usually do.

Enjoy!

Mini Pizzas

These pizzas are a treat around our house. They're even better than regular pizzas!


Ingredients:
Pizza sauce (recipe on my blog)
Pitas
Your favourite pizza toppings
Cheese


Preheat oven to 400.

Spread pizza sauce on the pitas. Sprinkle on the pizza toppings and then add cheese.
Put the pizzas in the oven and bake until the cheese on top is slightly toasted.

Enchiladas

A note about the tortillas. The corn tortillas must be softened before they are rolled and boaked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas.

Ingredients:
Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup salsa (Do not use salsa made with fresh, uncooked tomatoes)
3 tablespoons of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of jack cheese, milk cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup sour cream
Half a head of iceberg lettuce

Preheat oven to 350 degrees F

In a large frying pan at high heat add 3 tablespoons of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas with out using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

Saute up the chopped onion and garlic, then turn off the heat. Add 1 cup salsa. Dissolve 3 tablespoons of tomato paste into 1 cup water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes to vinegary, add a teaspoon of sugar.

Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserale pan. Continue until all the tortillas are rolled and filled. Add sauce to the top of the tortillas in the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt.

Meatball Subs

One word: Yum!

Ingredients:

2 lb lean ground beef
1/4 cup BBQ sauce (your favorite)
1/2 cup grated onion
1 teaspoon salt
1 teaspoon pepper
2 tablespoons milk
1 egg
1/3 cup dry bread crumbs

For the sauce mix together in a casserole or roaster 2 cups of the same BBQ sauce and 2 cups tomato sauce. Once the meatballs are baked add them to this sauce.

1. Line a large baking sheet with parchment
2. Place all the ingredients in a bowl, get your hands in there and mix it up well
3. Form 1 1/2" meatballs and place on pan
4. Bake in 400º oven for 20 minutes
5. Take out and lean your pan on a bit of an angle so any fat runs off the meat
6. Transfer meatballs into the casserole with the sauce and give it a stir
7. Bake at 375º for 1/2 hour, or turn down and keep hot while you get the buns ready.

While the meatballs are baking, saute 1 large onion cut into rings in 1 tbsp butter
Slice open the sub buns and line with cheddar cheese.
Grill under the broiler of your oven until the cheese is melted and the buns are toasted.
Load each bun with meatballs and sauce, and top with onions.

Pancakes with Vanilla Custard Sauce

I love the custard and rasberry sauce! It's healthier than syrup and sooo much better! I hope you enjoy the recipe as much as I did!


For Pancakes:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 eggs, beaten
1 3/4 cups thick sour milk or buttermilk
1/3 cup oil

Sift together all the dry ingredients into a bowl and mix thoroughly.
Combine the eggs, the milk, and oil, then stir into the dry ingredients only until moistened.
Fry on hot griddle until browned on each side.

For Custard Sauce:
2 cups milk, divided
2 tablespoons flour, rounded
2 tablespoons sugar
1/8 teaspoon vanilla extract or almond extract
2 egg yolks

In a small pot, heat 1 cup milk until it begins to boil (medium heat). While this is happening:
Mix dry ingredients, add just a little of the second cup of milk, blend the egg yolks in well and then the rest of the milk. Just before the milk in the pot begins to boil up, stir in the sauce and stir with whisk until the sauce begins to cook and thicken. Take it off the heat and mix in the vanilla extract.

For Raspberry Sauce:
Boil together 4 cups raspberries and 1 cup water . Add sugar to taste. Simmer until thickened. Pour over pancakes with Custard.