Laurel's Pesto Pizza

Laurel’s Pesto Pizza


This is definitely a “slow food,” but is worth every second of the wait and the work.

Dough: 3 cups flour, 1 cup water, 1 ½ teaspoon yeast, 1 teaspoon salt, 2 tablespoons sugar

1. Warm the water to 45 C or 110 F. Put in the yeast and sugar. Let the yeast work for 10 – 15 minutes.
2. Pour the yeast mixture in a glass bowl. Add 3 cups of flour and 1 teaspoon salt.
3. Mix the flour and liquid; then turn the dough out onto a floured cloth and knead until smooth. Add flour if necessary.
4. Generously oil a second glass bowl; place the dough in top side down. Turn so oiled side is up, cover with a clean cloth and set in a warm place* to rise for 1 – 1 ½ hours.

Make the pesto and prepare the toppings while the dough is rising.

Pesto sauce: 2 cups chopped basil leaves, ¾ cup raw pine nuts, 2 cloves crushed garlic, ¾ cup olive oil

Wash, and chop basil leaves to make 2 cups of leaves. Place in blender with other pesto ingredients and pulverize.

Toppings: 8 oz chopped cooked turkey, 6 slices crispy bacon - crumbled, 12 cherry tomatoes, 12 – 15 mushrooms, 1 onion

Chop tomatoes into quarters, slice mushrooms, slice onion

When dough has doubled in size, punch it down, split it into two pieces and press it onto two pizza stones. Spread each one with pesto sauce, sprinkle with grated cheese, mushroom, tomato and onion. If you want a vegetarian pizza, leave the turkey and bacon off one of them.

Bake for 20 minutes at 375.

* Turn the oven on “warm” for 2 or 3 minutes. Turn the oven off and open door for about 1 minute to let some of the heat escape, place the covered bread dough inside, and close the door.

Time is what we want most, but what we use worst. William Penn

Beverly's Pasta Salad

2 cups cooked penne or fusilli noodles (quinoa or brown rice noodles if you want to avoid wheat)

1 yellow bell pepper
1 red bell pepper
1 tablespoon  minced onion
3 tablespoons avocado oil

1 generous cup chopped, cooked and seasoned turkey

3/4  cups cooked peas or sautéed  asparagus

1 cup diced jicama or celery

1/3 cup finely chopped sun dried tomatoes

Dressing:
½ cup plain yogurt or mayonnaise
1/4 cup dijon mustard
1/4 cup avocado oil
2 tablespoons rice vinegar
2 tablespoons dill weed
1 teaspoon caraway powder
Salt and pepper to taste

1. Wash and chop the bell peppers. Put the minced onion into the olive oil and sauté for 5 – 7 minutes on a medium low heat. Add the peppers and sauté just enough to bring out the flavor. They should not get soft.

2. Begin cooking the pasta and the peas while the onions and peppers are sautéing.

3. Drain the water from the pasta and the peas when they are cooked. Let all of the cooked items cool to room temperature or just slightly warm. If you are in a hurry, spread them on a baking sheet and pop them in the freezer for a few minutes.

4. Mix all of the ingredients together and stir. Add more mayonnaise or dressing if needed.

5. Chill for about two hours before serving.

Note: Like many dishes, pasta salad can be made with a wide variety of ingredients. The formula for a tasty salad with the right texture is to have 1) a few cooked vegetables to add rich flavor, 2) a few crunchy things such as celery carrots or jicama, 3) not too much pasta, 4) some good home made dressing which can include pesto, mustard, plenty of herbs and some high quality oils, and 5) some cooked, chopped meat (for non-vegetarians)


When at first you don’t succeed, redefine what you did as success. Stephen Colbert

Chicken Fettuccine Alfredo

My son, Reggie, and I made this when he was still a teenager. We have both changed the way we cook since then, so I am posting this again, complete with a fabulous photograph by Laurel.

Ingredients:
¾ to 1 pound cubed chicken
Chicken tenders or boneless thighs are both good shortcut items.

Sauce:
½ cup butter
1/3 cup flour - any kind
4 cloves pressed garlic
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 cup of chicken stock
1 cup milk
1/4 cup grated Romano cheese
3/4 cup Parmesan cheese

1 package ribbon noodles

1. Put the chicken into a baking dish covered with foil and bake at 325 degrees for 45 minutes. Season the chicken with any combination of curry powder, chili powder blend, salt, pepper, and add a little butter, olive oil, or bacon grease. The oil is more important if you are using all white meat since it has so little fat in it.
2. While the chicken is baking, make a white sauce, and cook the noodles.
a) Melt the butter and flour over a medium high heat until the butter is bubbling.
b) Slowly add stock and milk while continuing to stir.
d) Continue stirring and add garlic,salt, pepper, Worcestershire.
e) When the sauce is smooth and has the consistency of thick gravy, turn off the heat, add grated cheese. Cover and set aside.

3. Put 4 quarts water into a large spaghetti pot with 1 teaspoon salt and bring to a boil. Add ribbon noodles and cook, stirring occasionally, until tender.

4. When chicken is done, place the pieces on a cutting board and cut into pieces about ½ inch square. Put the pieces into the white sauce and stir.

5. When the noodles are done, drain them and pour into them into the chicken and sauce mixture.
Note: If your sauce has thickened a little too much, add some of the pasta water to get it back to the right consistency.

Art is the signature of civilizations. Beverly Sills

Manicotti

Crepe Batter

4 eggs
2 cups milk
3/4 cup flour (wheat or oat) See the Make Your Own entry.
salt

Filling
2 cups ricotta cheese
3 eggs
basil
oregano
salt
pepper
sauteed onion and garlic

Sauce and Topping
Prepared marinara - make it yourself or buy in a jar
Parmesan cheese


Begin by making crepes to use for the wrappers.

Mix together, but do not over beat:
4 eggs
2 cups milk
3/4 cup flour 
1/ 2 teaspoon salt

Ladle the thin batter into a large frying pan containing olive oil that has been heated for about 1 minute, and cook on a low heat. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.

Preheat oven to 350.

Filling: Mix 16 ounces ricotta cheese, 3 eggs, a pinch of basil, a pinch of oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 2 tablespoons of sautéed onion and garlic.

Coat the bottom of a glass baking dish with about 1/3 cup marinara sauce. Put crepes into the dish and fill with about 3 - 4 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. About one dozen filled crepes will fit into a 9 x 13 baking dish. Pour about 1 – 1 ½ cup marinara sauce over the crepes, sprinkle generously with Parmesan cheese, cover with foil and put in preheated oven for 30 minutes. Remove the foil, and bake for 10 more minutes.

Serve with garlic bread and salad.

In theory, there is no difference between theory and practice, but in practice, there is.
Jan L. A. van de Snepscheut

Breakfast Crepes

Crepes make a festive breakfast or brunch. Crepes are essentially a thin pancake that can be wrapped around sweetened ricotta cheese.

Breakfast Crepes

Mix together, but do not overbeat.
4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
Add a dash of cinnamon, ½ teaspoon of vanilla, and a tablespoon of sugar to the batter.

Ladle the thin batter into a large frying pan and cook on a medium low heat. Use coconut oil to cook the crepes. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.

Preheat oven to 325.

Filling: Mix 16 ounces ricotta cheese, ½ cup sugar or honey, and ½ teaspoon salt.

Put crepes in a glass baking dish and fill with about 3 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. Cover with foil and put in preheated oven for 30 minutes.

After the crepes and filling are heated through, top with fresh or cooked fruit and whipped cream.

Variations:
Filling can be 8 ounces of ricotta and 8 ounces of softened cream cheese.
Crepes can be filled with fruit and topped with whipped cream. If the fruit is warmed ahead of time, the crepes do not need to be heated in the oven. Simply fill with fruit, top with whipped cream and serve.


Life is not about waiting for the storm to pass... it's about dancing in the rain. Unknown

Apricot Bars

This is a three layer dessert that it is amazingly simple to make. Serve it hot or cold with coffee and/or ice cream. To use fresh apricots, dunk them in a boiling water bath. Leave for approximately 1 minute. Remove them, and when they are cool enough to touch, slip the skins.

2 cups apricot puree
(Use fresh apricots with skins and pits removed, canned apricots – drained, or frozen apricots – thawed and drained)

2 cups oatmeal
1 cup flour - You could use a commercial gluten free flour as a replacement.
vanilla
salt
¾ cup butter
1 cup almond meal (or finely ground walnuts or pecans)
1 egg
2 cups brown sugar
1 cup chopped walnuts

Preheat oven to 350 degrees.

Puree apricots; add ½ teaspoon salt and ½ teaspoon vanilla, ½ cup brown sugar, and 1 cup almond meal. Set aside.

Bottom crust: Melt ½ cup butter. Mix in 1 cup flour, 1 cup brown sugar, 1 slightly beaten egg, ½ teaspoon salt, ½ teaspoon vanilla, and 1 cup oatmeal. Press this mixture into the bottom of a 9 x 13 glass baking dish and put into preheated oven for 15 minutes.

Topping: While crust is baking, mix topping: ¼ cup melted butter,1 cup oatmeal, ½ teaspoon vanilla, ½ teaspoon salt, ½ cup brown sugar, and 1 cup chopped walnuts or pecans.

When crust has baked for 15 minutes, remove it from the oven and turn the heat down to 325. Spread the apricot puree mixture over the hot crust. Then sprinkle the topping over the apricot mixture. Bake for an additional 25 minutes at the reduced temperature.

Cool, cut into squares.

Life is what happens while you're making other plans. John Lennon

Sweet and Spicy Quesadilla

I discovered this recipe in a restaurant while trying to come up with something for me to eat there. They were accommodating, and I was delighted. (American Bistro in Del Mar, CA) The sweetness comes from the corn and the heat level can be adjusted to suit your taste, depending on which peppers you use. Gringos might want to stick with green chilies and Southwest types can use jalapenos, red or yellow chilies. The truly adventurous and iron tongued would use habaneros.

You will need:

Slices of two cheeses; i.e. jack and Colby
(One would do, but two are so much better.)

Flour tortillas

peppers; Pasillo, Poblano, Jalapeno, Anaheim are all good

corn - fresh or frozen

olive oil

sour cream

avocado

Quantities depend on how many you would like to make. Corn/pepper mix can be kept in refrigerator and used later.

Clean and chop the peppers and then saute the corn and peppers in a generous amount of olive oil on low for about 15 minutes.

Use the corn/pepper mixture along with cheese to fill tortillas and grill them in olive oil on medium low. Flip after 3 - 4 minutes. Quesadillas should be slightly brown on both sides, cheese should be melted.

These could be eaten for breakfast, lunch or dinner.  Garnish with sour cream and/or avocado.


You can't change the wind, but you can adjust your sails.
Unknown