Friday, July 8, 2016

Lisa's Favorite Pita Pocket Salad

Baby spring mix lettuce, or desired lettuce
Cucumber, diced
Roma tomato, diced
Kalamata olives, sliced 
Deli ham or turkey, chopped
Baby Swiss Cheese, chopped
Pita Pockets
Italian salad dressing (Ken's Zesty Italian) 

Assemble desired amount of lettuce, cucumber, tomato, olives, meat, and cheese in a bowl, Toss with 1-2 Tablespoons of salad dressing. Slice top of pita off to open and stuff with salad mixture. Enjoy! 

Saturday, June 18, 2016

New York Style Pizza Dough

Recipe Found Here

Make the dough and refrigerate until ready to use. Can make from 24 hrs - 4 days in advance. The recipe makes three 10-12" pizzas. Use a food scale for the most accurate measurements in grams. 

To use immediately: use warm water and a pinch of sugar to proof the yeast. Do not refrigerate.


315 g water
500 g flour
4 g yeast
10 g salt

Olive oil
Garlic powder
1 small jar pizza sauce
8 oz Mozzarella cheese (will cover 3 pizza's, more if desired)
Toppings


In the bowl of a stand mixer, mix ingredient just until blended with dough hook. Let rest for 20 minutes.

Mix on low for 2 or 3 minutes, until the dough is springy and smooth. Divide the dough into three 276g balls. Place each ball in a ziplock bag with a dash of olive oil. Refrigerate dough overnight before using.


Put the stone/pizza steel in the oven and preheat it to 550 degrees. Let the stone/pizza steel sit in the oven for at least 40 minutes before baking the pizza.

Roll out the dough on a piece of parchment paper. Lightly brush the top of the crust with olive oil and sprinkle with garlic powder. Add toppings and transfer the assembled pizza on the parchment onto the stone (you can use a cookie sheet to do this). Bake the pizza for 5-10 minutes, watch not to burn.

Favorite Toppings:
Green olives
red onion
roasted red peppers (in jar or can use fresh peppers)
Fresh diced garlic
Fresh tomatoes

If you use a jar sauce and have this at your local grocery store, I highly recommend it! The taste is perfect. Le Roselli's




Overnight Belgium Waffles

Recipe Found Here

Makes about 8-12 waffles, depending on the size

3 1/2 cups milk
6 Tablespoons butter, cut into pieces
4 large eggs
2 teaspoons vanilla
4 cups all-purpose or white whole wheat flour or a combination
2 Tablespoons granulated sugar
1 teaspoon salt
1 Tablespoon instant yeast


Make the batter 12-24 hours in advance and refrigerate tightly covered. 

Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.

In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside.

Whisk together the eggs and vanilla in a small bowl and set aside.

In a large bowl, whisk together the flour, sugar, salt and yeast. Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.

Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours. When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.

Sunday, April 10, 2016

Best Brownies

Recipe found HERE

8 tablespoons of butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs. beaten
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/4 cup flour
1/4 teaspoon vanilla


Preheat oven to 325 degrees. Line your pan with parchment paper and spray with baking spray (flour and oil spray).

Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon. Remove from heat and add the sugar. Stir well.

Add eggs and vanilla, stirring until it’s smooth. Add flour. Mix in chocolate chips.. Stir until well blended.

Pour into pan and place in oven. Bake for 35-45 minutes, toothpick inserted should come out clean when done. Remove and cool on a rack.

Wednesday, January 20, 2016

Minestrone

Recipe found here 

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1 cup canned kidney beans, drained (I use white kidney beans, cannellini)
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano (1 tsp dry)
2 tablespoons chopped fresh basil (2 tsp dry)
Salt and Pepper to taste
1 package of seashell pasta
Grated Parmesan cheese for topping

In a LARGE stock pot, over medium-low heat, heat olive oil and saute onion for 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes.

Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.

Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 1/4 to 1/2 cup cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

Monday, November 16, 2015

Pasta with Tomato Cream Sauce

Recipe found here

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced (I used 1/2)
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan, To Taste (I topped each individual bowl w freshly grated Parmesan)
Fresh Basil, Chopped (I used dried basil, maybe 1/2 tsp)
1-1/2 pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and saute for about 6-8 minutes or until clear and tender. Add garlic and saute for a minute more.

Pour in tomato sauce and add salt, pepper, and sugar to taste.

Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Tuesday, November 10, 2015

Sausage and Bean Soup with Pasta

Recipe found here 

serves 6

*variation: For a creamier soup, puree about 3/4 of the beans before you add the cooked sausage back into the pot. Only add 3/4 of the beans into the pot, after you have sauteed the vegetables. Stick an immersion blender into the pot and puree the soup for just about 30 seconds. Then add the rest of the beans and the sausage and continue the recipe. It makes the soup thick and creamy.


1 15-ounce can of cannellini beans you like, drained
1 pound ground sausage, turkey or pork
1/2 medium onion, diced
1-3 medium carrots, diced
3 Tablespoons olive oil
2 garlic cloves, minced
1 15-ounce can petite diced tomatoes
6 to 8 cups chicken broth
1 teaspoon dried thyme (I used 1/2 tsp, add to taste)
1 bay leaf
salt and pepper
1 cup ditalini pasta, or any small pasta
grated Parmigiano Reggiano cheese

In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot. Add onion, carrot and olive oil and saute for 2-3 minutes until soft. Add garlic and saute about a minute more. Add the tomatoes, 6 cups of the chicken broth, thyme, bay leaf, some salt and pepper and the drained beans (*this is the point to puree the beans if you want to) and then add the sausage and cover the pot.

Cook for 30 - 45 minutes over low heat, at a gentle simmer.

After simmering add the pasta and cook, uncovered, until the pasta is tender (about 15 min). Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, add some more chicken broth.

Serve with grated cheese on top.

Variation: Add a couple of handfuls of fresh chopped greens like spinach, chard, etc. to the last 15 or 20 minutes of cooking time.