Archive for October 2012
Homemade Pizza Dough
0Wednesday, 31 October 2012
I originally made this recipe because my friend Leah and I wanted to make pizzas for a holiday potluck. We searched all over Montreal to find dough with no luck. So at the last minute we decided to make it....and voilà! I'll never buy it again.
Preparation time: 15 minutes
Cook time: 15-20 minutes
Yields: 2 12-inch pizzas
Ingredients
1 package (~2 1/4 tsp) active-dry yeast
1 - 1 1/2 cup water (110 °F)
4 cups flour (you can use all purpose or 1/2 all purpose & 1/2 whole wheat)
1 1/2 tsp salt
2 tbsp olive oil
Toppings of your choice
Directions
1. Add warm water and yeast together with a pinch of sugar. Let stand
for 5 minutes until yeast starts to bubble and froth.
2. Meanwhile, add flour and salt to a mixer/food processor and pulse until
mixed. With the machine on, add the yeast mixture in a steady
stream. If dough does not form then add a little extra water. Add oil
and pulse to coat.
3. Scoop dough onto a lightly-floured surface. Coat hands with flour and
knead dough for 5-8 minutes. Cut the dough in half and form into two
balls.
4. Cover balls with a lightly-floured dish towel and place in the oven with
the light on (temperature off) for 1 hour (until dough has doubled in
size).
5. Shape dough into two 12-inch pies using your hands. Stretch dough
with your knuckles to expand.
6. Top with your favourite ingredients. Try:
Tre Formaggi: tomato sauce, mozzarella , grated romano, spoonfuls of ricotta, and basil.
Piccalo: Spicy bean spread, cheddar cheese, and green and red peppers.
The Leah: roasted garlic, caramelized onions and pears, and gorgonzola cheese.
7. Bake for 15-20 minutes until bottom crust is golden brown.
8. Savour it!
Pictures of finished pizzas coming soon...
Tofu steaks with Quinoa Pilaf
0
Preparation time: 1.5 hours
Cook time: 20 minutes
Serves: 4
Ingredients
Tofu
1 brick of tofu (firm or extra firm)
1 tbsp sesame oil
2 tbsp cider vinegar
juice of 1 lime
2 tbsp honey
2 tsp Worchester sauce
1 tsp sriracha
4 cloves garlic, minced
3 scallions, sliced
1 1/2 tsp ginger, grated
2 green onions, sliced
Quinoa Pilaf
1 cup quinoa, well-rinsed
3 medium carrots, grated
1/2 cup sierra mix (mixed nuts and sultanas)
1 tbsp butter
2 cups water
pinch salt
pinch black pepper
1/4 tsp cumin
Directions
1. Slice tofu brick in 3 pieces. Place slices in between 2 paper towels on
a plate. Cover the top with an additional plate and place in the fridge
with a heavy item on top for 30 minutes. This will remove the excess
water.
2. Meanwhile prepare the marinade by combining the oil, vinegar, lime
juice, honey, Worchester, sriracha, scallions, and ginger in a 3- or 4
quart Pyrex dish. Add tofu slices. They should be submerged in liquid.
Cover with saran wrap and place back in fridge for at least 1 hour
(overnight will yield best results).
3. Melt butter in a small pot over medium heat. Add sierra mix and stir
until nuts are golden, ~3-5 minutes. Add quinoa, water, carrots, salt,
pepper and cumin. Stir to mix ingredients. Increase heat to high and
wait for pot to boil. Once boiled, reduce to medium-low, place lid on
top and cook for 15 minutes. Fluff with fork to ensure all liquid has
been absorbed.
4. Cut tofu slices diagonally so that they are triangles. Coat with flour.
5. Heat a skillet (preferably cast iron) over medium-high heat with a small
amount of oil. Place tofu triangles on the grill and cook for 5 minutes per
side. Baste tofu with marinade while cooking.
6. Top with green onions and additional nuts.
7. Savour it!
Category quinoa, tofu, vegetarian
Oven-baked Artisan Bread
0Tuesday, 30 October 2012
Preparation time: 2.5 hours
Cook time: 40 minutes
Yields: 2 loaves
Ingredients
1 package of dry yeast (~2 tbsp)1 tsp salt
1/4 tsp brown sugar
2 3/4 cup whole wheat flour
3 cup all-purpose flour
1 cup milk
4 tbsp olive oil
2 tbsp honey
1 1/2 cup warm water (~ 110 °F)
1/2 cup flax seeds
1/2 cup large flake oats (optional)
1/4 cup sunflower seeds (optional)
Ingredients
1. Mix water with brown sugar and yeast. Let stand for 5-10 minutesuntil yeast starts to bubble and froth.
2. Meanwhile pulse flour, salt and flax seeds in a mixer/food processor
until mixed.
3. Add honey, 3 tbsp oil, and milk to yeast mixture. While food processor
is on, add liquid to dry ingredients in a steady stream. If dough does
not form then add a little extra water.
4. Scoop dough out of the machine onto a lightly dusted surface. Knead
with your hands for 10-12 minutes (dough should feel more elastic,
smooth and a bit lighter). You can also knead for 6 minutes, take a 5
minute break and then continue for another 6 minutes. Shape dough
into a ball.
5. Add remaining oil to a large bowl and add dough. Flip dough so that
all sides are oiled. Wet a paper towel and place it on top of dough. Fit
the bowl with a lid or saran wrap.
6. Allow dough to rise in the oven with the light on (temperature off) for
1-2 hours or overnight in the fridge. Dough should double in size.
7. Punch down dough with your fist and scoop on to a lightly-floured
surface. Knead for 1 minute to get all the air out. Cut dough in half
and form into two loaves.
(Optional: Sprinkle oats and sunflower seeds on counter top and lightly
roll dough over the seeds and oats.)
Add dough to two lightly-greased loaf pans. You can score the top if
you like.
8. Allow dough to rise again for 45 minutes - 1 hour (until doubled in
size). The dough should expand to higher then the lip of the pan.
9. Preheat oven to 400 °F. Turn down heat to 375 °F immediately before
putting the pans in the oven. Bake for 30-40 minutes. The crust
should turn dark brown. Remove pans from oven and flip over on to
cutting board. Once bread is removed tap lightly on the bottom. If it
sounds hollow then bread should be cooked throughout.
10. Let bread stand for 10 minutes on cutting board before slicing.
11. Savour it!
Corn and Black Bean Burgers with Raddichio-Watercress Slaw
0Friday, 19 October 2012
If you are looking a hearty meal that won't leave you feeling heavy then this one's for you. The burger itself is filling but the slaw gives a fresh crunchiness. I modified this from a recipe that was given to me by my good friend (and lifetime sous chef), Leah Smith. I made the burgers with mixed nuts...next time I think I'll add flax and maybe even quinoa.
Preparation time: 30 minutes
Cook time: 10 minutes
Serves: 6
Ingredients
Patties1/2 jalapeno, diced
1/4 red onion
2 cloves garlic, minced
1/2 cup Italian parsley, chopped
1 cup oats, ground
1& 1/2 cup breadcrumbs
2 carrots, grated
1 green pepper, diced
1 540 g can black beans, drained
1 341 g can sweet corn, drained
2 eggs
1 cup mixed nuts, chopped
1& 1/2 tsp cumin
1 & 1/2 tsp oregano
1 & 1/2 tsp thyme
1 & 1/2 tsp taco seasoning
1/2 tsp cayenne pepper
2 tsp Worcestershire sauce
1 tbsp barbeque sauce
Pinch salt
Pinch black pepper
Slaw
1/2 raddichio, sliced
1/4 green cabbage, sliced
Small bunch watercress
1/2 tbsp honey
1 tbsp olive oil
1/2 tbsp cider vinegar
Salt and pepper to taste
Spread
3 tbsp blue cheese dressing
1/2 chipotle pepper, diced, plus 1 tsp adobo sauce
Directions
1. Put chopped vegetables in fine metal sieve and drain residual liquid by
pushing hard with your palm.
2. Pulse oats and nuts in food processor. Remove and set aside in large
sized bowl.
3. Add black beans and corn to food processor and pulse until coarsely
blended. Add mixture to oats and breadcrumbs bowl along with
drained vegetables and spices.
4. Add eggs, Worcestershire, and BBQ sauce. Mix well using your hands.
5. Using your hand shape mixture into 9 4-inch x 1-inch patties. Place on
cutting board and let rest in the freezer for at least 10 minutes.
6. Meanwhile make slaw but mixing raddichio, cabbage and watercress
with oil, vinegar, honey, salt and pepper.
7. Mix blue cheese dressing and chipotle in adobo in a small bowl.
8. Heat cast-iron skillet with oil and grill burgers for 3-5 minutes on each
side. Cover with lid to ensure burgers are heated throughout.
9. Place burgers on toasted bun with slaw and chipotle spread.
10. Savour it!
Category sandwich, vegetarian
Peanut Shrimp Stir Fry
0
Thanks to my friend The Hungry Squid for answering my question "What should I cook for dinner tonight?" This was super fast and very delicious!
Preparation time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
1/2 454 g (1 lb) bag shrimp, thawed & peeled
2 medium sized zucchinis, grated
3 large carrots, grated
3 cloves garlic, minced
2 green onions, chopped
2 tbsp peanut butter
2 tsp soy sauce
1 tsp fish sauce
1 tbsp orange juice
1 tsp olive oil
1/2 bag vermicelli or soba noodles
bunch snow pea shoots or sprouts
Directions
1. Heat a wok with 1 tsp of oil and add garlic. Saute for 1 minute andadd carrots andzucchini. Cook for 5 minutes, until all liquid has
evaporated.
2. Cook noodles as directed on package and add to wok.
3. Meanwhile, add peanut butter, soy sauce, fish sauce and orange juice
to a bowl and whisk until smooth. If the mixture is too thick add a bit
of water.
4. Add peanut sauce mixture and shrimp to wok and cook for an additional
3 minutes, or until shrimp is cooked.
5. Garnish with green onions, shoots/sprouts and peanuts.
6. Savour it!
