Friday, January 14, 2011

Pizza Bread...Yum!

I got a hankering for something I headed to the kitchen to play about a bit. I started out with my version of Karina's Focacia bread, and then the fun began! This might just become a family favorite! This is gluten free, and can be egg-free if you use the flax seed/hot water substitution, and dairy free if you leave out the cheese. The basic recipe is hands down my favorite bread ever!

Pizza Bread

Grease and corn flour a large iron skillet or 9" cake pan. Preheat oven to 170 degrees

Whisk together these dry ingredients:

1 cup sorghum flour
1/2 cup tapioca flour
1/2 cup corn starch
1/2 cup millet flour
2 tsp xanthan gum
1 Tbsp dry minced onion
2 tsp dried basil
2 tsp dried oregano
1/2 tsp garlic powder
1 1/4 tsp salt
1 Tbsp yeast
1 tsp sugar
1/3 cup Parmesan cheese

Add in:
1 egg
4 Tbsp extra virgin olive oil
1 1/3 cups plus 2 T HOT water
1/2 tsp lemon juice

Beat to mix, then scrape down and turn mixer to high. Beat til smooth, about 5 minutes. Add in 2/3 cup Feta cheese, 1/2 cup chopped pepperoni and stir through dough with spatula. Dough will be thick; scrape into prepared pan then take two forks and spread dough evenly into pan. Sprinkle with a bit of kosher salt.

Put in warmed oven to raise for 25 minutes. Don't take out of oven, and turn temp to 400 degrees. Let bake for 25 minutes once oven reaches temp or till bread sounds hollow when you tap it.

Serve with pizza sauce for dipping.

You could add just about anything to this bread, as long as it is not wet..I am thinking well drained sausage, sauteed mushrooms, etc.

Link to Karina's Focaccia:

Tuesday, January 11, 2011

Keep It Simple!

Sorry, it's been awhile since I posted here...but it is a little hard to cook when you are in bed! I am now almost five weeks post-op, and feeling pretty good, though I still feel it if I am working too hard.

I know that a lot of you have mentioned in the past how hard it is to get a good, filling dinner on the table that everyone will eat. I encourage you to keep it simple! Start a card file or a note book with your family's favorite meals, and start a two week rotation. As you add to the meals you all love, you may be able to break it down by seasons, with your soups, stews and casseroles for the cooler months, and salads, grilling and lighter fare for the warmer months. Again...keep it simple - this is not rocket science ladies!

That said, I wanted to share another COTF meal with you. While I was recovering from my back surgery, a friend brought over a roast for dinner. We had lots in the fridge at the time, so I froze it, and last night pulled it out for a quick-thaw dinner.

We had a good bit left over, so this am I got inspired to play...I diced the roast into bite sized pieces and set it aside. In a large oven-proof pot (my darling, my dear husband bought me a cast iron/enamel lined dutch oven for Christmas...sigh...) I heated a few tablespoons of olive oil and I sliced one large white onion, the heart of a bunch of celery, four large carrots, one leek and four cloves of garlic. I put the lid on this so that it could steam, then added 2-3 T dried rosemary, salt and pepper. Then I dumped in the beef, and covered it with 4-5 cups of red wine. Taadaa!! That's it. Covered it and put it into a 250 degree oven. (*) Tonight, by 6 p.m., we should have a tasty melange (don't you love that word?!) of beef and slow cooked veggies.

The key to a meal like this is to use what YOU have. You could add any kinds of veggies or meats you have in the fridge. This would also have been good with potatoes and acorn squash, or mushrooms and chicken. If you have NO idea of what flavors go together, then check out this awesome is chock full of food combinations, for great flavors every time!

Have fun in your kitchen today, and make some memories with your family!

* P.S. About two hours in, I added two juice glasses of water to the pot. Then about the time I pulled it out of the oven, I did two more juice glasses with cool water and 2-3 T cornstarch per glass, mixing it together well, then added that to pot, stirring all the time. The cornstarch thickened the gravy and I have to say, this was one of the best stews I have ever made!! Served this yummy stew with home baked bread and butter - YUM!