Homemade Pizza

One of the world's greatest culinary treats is a really good pizza.  I am originally from the Northeast, and grew up on New York City pizza. Unfortunately, that type of upbringing provides a foodie like me with a pizza palette intolerant of anything but the best...

They say it is the water that makes NYC pizza what it is.  The dough, crisp on the bottom, and great with any arrangement of toppings, is impossible to imitate anywhere outside of the city limits.

What I offer below is a really great pizza recipe.  I use distilled water for the dough and cook the pie on a pizza stone.

Originally published in Cooking Light magazine, this recipe is a classic.   Like NYC pizza it is good with just about any arrangement of toppings.  

Mushroom Parmesan pizza - a white pie garnished with fresh parsley

Prep Time:  1 hour and 30 minutes (D'oh!)

Cook time:  12 to 14 minutes 

Servings:  8

Nutritional Information: (Dough only)

Serving size:  1 pizza

Calories:  328

Fat:  2g

Saturated Fat:  .3g

Cholesterol:  0mg

Sodium:  293.3mg

Total Carbohydrate:  66.4g

Dietary Fiber:  2.6g

Sugars:  .8g

Protein:  9.5g

Recipe Source:  Herbed Cheese Pizza.  Originally posted by Viviana Carballo, September 2009.

Fresh tomato, mozzerella, and basil topping

Recipe Links:

Here's the Post from Cooking Light.

This could be the original from 2002.

$200 Lentil Soup n' Chard

The photo below does not do this very delicious soup justice.  Unfortunately, it is the only photo I have... While trying to get "the shot" for the blog, my fingers slipped and I dropped my camera and it is no more... This ended up being the most expensive cup of soup I have ever made... As far as a Lentil soup goes, this recipe is a Classic.

Originally published in Cooking Light magazine, I stumbled upon it online when searching for recipes to use some really fresh swiss chard I had.  The original recipe calls for adding some lemon juice at the end and serving with a dollup of yogurt.   


Prep Time:  30 Minutes
Cook Time:  About 1 hour
Servings:  6


Nutritional Information:
Serving size:  1 1/3 cups
Calories:  292
Fat:  5.2g
Saturated Fat:  2.8g
Cholesterol:  12.2mg
Sodium:  810mg
Total Carbohydrate:  46.3g
Dietary Fiber:  19.5g
Sugars:  6.7g
Protein:  16.7g


The Ingredients and Method are straight from the original posting by Dorothy Madison, dated October 2003.


Ingredients:
1 3/4  cups  dried brown lentils
2  quarts water
1  cup  diced carrot
1 3/4  teaspoons  sea salt
Dash of dried thyme
2  garlic cloves, crushed
2  parsley sprigs
2  bay leaves
2  tablespoons  butter
3  cups  chopped onion
1  teaspoon  ground cumin
6  cups  torn Swiss chard
1  tablespoon  fresh lemon juice
1/2  teaspoon  freshly ground black pepper
6  tablespoons  plain whole yogurt


Method:

• Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
• Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. 
• Stir onion mixture into lentil mixture. Discard bay leaves and parsley. 
• Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. 
• Remove soup from heat. Stir in juice and pepper. 
• Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. 

Recipe Links:
Here's the original post.

Mushroom Veggie Burger

This is no doubt the world's perfect mushroom burger.  Best I can tell this originated from the weheartfood.com blog under the posting of Lisa's Mushroom Burger. 

This one came from Chef John's site.  I adapted it by using Panko instead of traditional breadcrumbs and serving atop low carb sandwich thins instead of hamburger rolls.   


Prep Time:  1/2 Hour
Cook Time:  10 Minutes
Servings:  4


Nutritional Information:
Serving size:  1 Burger (Burger only)
Calories:  265
Fat:  12.5g
Saturated fat:  3g
Cholesterol:  110.5mg
Sodium:  466.5mg
Total Carbohydrate:  28.3g
Dietary Fiber:  3g
Sugars:  2.5g
Protein:  10.5g


Ingredients:
3 tablespoons olive oil
1-1/2 pounds mushrooms, roughly chopped (combination of crimini, shiitake, and portobello)
1/2 cup finely chopped onion
6 cloves minced garlic
2/3 cup rolled oats
1/3 cup shredded parmesan
3/4 cup Panko breadcrumbs
2 eggs, beaten
1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper


Method:

• Heat 1 tablespoon of oil in a large saucepan.  Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until liquid boils off, and the mushrooms begin to saute.
• In a large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well.
• Allow to sit for 15 minutes to develop the flavors.
• Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat.
• Fry patties, cooking about 5 minutes on each side, or until golden brown.
• Serve over toasted sandwich thins.

Recipe Links:

Here's the original post.

Check out the video!

Barley Crusted Quiche

Around once a year, my mother has a birthday.  This year we decided to get together over my sister's to watch the NASCAR race, oops, I mean, celebrate my mother's birthday... 

I asked my mom what she wanted me to make for her birthday meal - she requested a quiche of some kind.  A Quiche?  I offer to make whatever meal you want and you say Quiche?

Well, that stimulated a really fun cooking adventure for us.  I was intrigued by a recipe I found online at Susan Voison's site and the results turned out marvelous.  

Two things are really fun about the original recipe;  First, the crust is made from brown rice, and Second, there are no eggs involved here.  I got about half way through my prep before I realized what was bothering me, no eggs?... This is cool.

Anyway, I modified the original recipe in a couple ways, I substituted Barley for the brown rice (my mother loves barley), and I pressed the barley mixture a little further up the sides of the pie plate to leave the edge exposed for browning.  This resulted in a wonderful presentation.

Prep Time:  About 1 hour 

Cook Time:  1 hour

Servings:  4

Nutritional Information:

Serving size:  1/4 of Quiche

Calories:  340

Fat:  14.3g

Saturated Fat:  2.5g

Cholesterol:  1.8mg

Sodium:  505.3mg

Total Carbohydrate:  36.3g

Dietary Fiber:  7.8g

Sugars:  2.8g

Protein:  22.5g

Recipe Source:  Asparagus and Mushroom Quiche with a Brown Rice Crust.  Originally posted March 31, 2008.

Recipe Links:

Here is a link to the original recipe.

Photo: J.Christopher Rice

Photo: Mary Ann Rice

Photo: Lance Brown

Simply Succotash

This side dish recipe is a medley of corn, soybeans, and red bell pepper.  I saute the onions and red peppers separate and then combine with the steamed vegetables right before plating. Season to taste.

Prep Time:  10 Minutes

Cook Time:  15 Minutes

Servings:  8

Nutritional Information:

Serving size:  2/3 cup

Calories:  180

Fat:  9.2g

Saturated Fat:  3.4g

Cholesterol:  11.5mg

Sodium:  13.2mg

Total Carbohydrate:  20g

Dietary Fiber:  3.6g

Sugars:  .7g

Protein:  7.8g

Ingredients:

(3) Cups frozen whole kernel corn

(2) Cups frozen whole shelled soybeans (Endame)

(3) Tablespoons unsalted butter

1/2 cup green onions, white and green portions, finely diced

1/4 cup Red bell pepper, seeds removed and finely diced.

Salt and pepper to taste

Method:

• Combine corn and soybeans in a steamer and cook until soybeans are done.
• In a separate pan, saute green onions and peppers in butter until onions are translucent and peppers are softened.
• Combine corn, soybeans, and sauteed mixture in a large serving bowl.
• Toss, add salt and pepper to taste.  Serve immediately.

Recipe Links:

Check out this great video recipe for the Meatloaf and Gravy.

Here is the link for the Cauliflower Mashed Potatoes.

Simply Succotash

Basic Baked Okra

One year, while preparing a Turkey Frame Gumbo, I stumbled upon a recipe that called for baking the Okra prior to adding it to the mix...this technique is great for any recipe that calls for adding Okra to a soup or stew.  All of the flavor, none of the slime!  This is also a great side dish all by itself.

Prep Time: 5 Minutes

Cook Time: 30-40 Minutes
Servings: 4


Nutritional Information:
Serving size:  1/2 cup
Calories:  25
Fat:  0g
Cholesterol:  0mg
Sodium:  35mg (unseasoned)
Total Carbohydrate:  5g
Dietary Fiber:  3g
Sugars:  1g
Protein:  1g


Ingredients:
(1) 16oz bag frozen sliced Okra 
Olive Oil cooking spray
Salt and pepper to taste


Method:

• Preheat oven to 350-degrees (conventional) or 325-degrees (convection)
• Spray a baking sheet with Olive Oil and add the frozen Okra in a single layer.  Give a quick spray over the top and place in preheated oven.
• Bake 30 to 40 minutes until lightly browned, giving the pan a shake periodically to loosen any baked-on Okra.

Recipe Links:
If you have fresh, in season, Okra, you need to try This Recipe.
Here is the original and inspirational Turkey Frame Gumbo recipe.

Classic Dinner Roll Recipe

This Dinner Roll recipe is a classic from Chef John Mitzewich.  I stumbled upon Chef John and his food blog about a year ago.  He has never let me down.  I venture to say, he will never let you down either. 

Thanks Chef John - you are my Mentor!  

These are best right out of the oven, but are also good the next day.  The next day, I cut them in half, add a little butter, and toast until lightly brown.


Prep Time: 2-1/2 Hours
Cook Time: 25 Minutes
Servings: 16


Nutritional Information:
Serving size:  1 Roll                   
Calories:  118
Fat:  2g
Saturated fat:  1g
Cholesterol:  6mg
Sodium:  118mg
Total Carbohydrate:  21g
Dietary Fiber:  .7g
Sugars:  3g
Protein:  3g


For the Ingredients, Method, and a Video posting of this delicious recipe Visit:
The original Video Recipe.

Published Recipe One.
Published Recipe Two.