Saturday, January 31, 2009
Monday, January 26, 2009
Sunday: Lemon dessert, loaf of bread for DH's lunches this week
Monday: Steak, roasted broccoli, pasta
Wednesday: DH and I are participating in HUD's annual Unsheltered Homeless Count all evening; leftovers or pizza at the event.
Thursday: onion soup pork chops, rice, leftover veggies from earlier in the week
Sunday, January 25, 2009
This cookbook purchase supported a Brethren Christian School in Lancaster, PA. This cookbook is similar to the ones you find at church fundraisers.
This, my friends, is not true.
I really really don't get making pizza with pizza stones. And that's what this oven came with.
My DH grew up working in a pizzeria, and when I asked him for help, me told me the stones are crap, and I should buy screens to use in my oven.
But I see food bloggers EVERY.DAY. using pizza stones successfully. So how?
Here's what I had trouble with:
1. My dough recipe (included below and FAN-FREAKING-TASTIC) says to 'make' my pizzas on parchment covered in corn meal, and slide the pizzas onto the hot stones.
- Yeah. This is epic fail waiting to happen. I had plenty of corn meal -- those puppies weren't sliding. Is there another trick?
2. DH claims you must make a pizza on the surface you're baking it on -- because the dough is too hard to transfer. This probably goes with #1. I can't exactly heat up a pizza stone and then build pizza on it!
3. If the stone isn't hot (i.e., I build the pizza on it then pop it in the oven) the purpose of it being a stone is lost, correct? It's just a really heavy cookie sheet at that point.
4. Finally, my pizza oven goes up to 800 degrees Farenheit. And the heating element is on the top portion of each oven...does this affect how I make my pizza?
Any answers would be truly awesome.
You'll see my cheese is a bit burnt -- this was our first go in the oven and it was a bit of a trial by fire. :-)
Awesome, Best-Pizza-Dough-Ever Recipe
Super easy to work with, and deliciously light in texture. Yum!!
1/2 cup warm water (about 110 degrees F)
2 1/4 tsp breadmaker instant yeast (Can use 1 envelope instant yeast)
1 1/4 cups water, room temperature
2 tbsp extra virgin olive oil
4 cups bread flour, plus more for dusting
1 1/2 tsp salt
olive oil or nonstick cooking spray to grease the bowl
- Measure the warm water in a large (at least 2 cup) liquid measuring cup and sprinkle in the yeast. Let stand 5 minutes, or until yeast dissolves.
- Add the room temperautre water and oil; stir to combine
- Place the flour and salt in the bowl of your stand mixer fitted with the paddle and briefly combine your dry ingredients using low speed
- Slowly add your liquid ingredients and continue to mix on low sped until a cohesive mass forms
- Stop the mixer and replace the paddle with the dough hook
- Knead the dough until it is smooth and elastic; approximately 5 minutes
- Form the dough into a ball and put it in a deep, oiled bowl and cover with plastic wrap
- Let the dough rise until doubled in size (should take 1 1/2 to 2 hours), then press the dough to deflate it
- Turn the dough out onto a lightly floured work surface and divide the dough into two equal pieces
- Form each piece into a smooth, round ball and cover with a damp cloth for 10 minutes (but no longer than 30 minutes)
- Working with one piece of dough and keeping the other one covered, shape the dough and transfer it to a pizza peel or round of parchment dusted with semolina or cornmeal
- Top as desired
- Use other ball of dough, or freeze for later use
**The original website includes instruction about heating your pizza stone in your conventional oven and cooking times for conventional ovens. Since I used my 'pizza oven' all of this was thrown out the door.
Monday, January 19, 2009
Busy evenings for us this week, so the meal plan includes some on-your-own nights.
Monday: Steak, steamed broccoli, twice baked potatoes
Tuesday: French Dip Sandwiches, leftover twice baked potato filling (yum)
Wednesday: Spaghetti with meat sauce (ANNND..my blog-i-versary! Stay tuned for a little giveaway!)
Thursday: leftovers on your own
Friday: Crab cakes, green beans, and rice pilaf (Didn't end up having them last week--thank goodness I hadn't bought the crab!)
Monday, January 12, 2009
Monday: Steak, broccoli, pasta
Tuesday: Scallop and crab stuffed sole filets (freebie from Omaha Steaks), veggies, mashed potatoes
Wednesday: Spaghetti with meat sauce
Thursday: California BLTs (Bacon, Alfalfa Sprouts, Avocado, Tomato), Veggie Chips
Friday: Crab cakes, wild rice pilaf, veggies
Sunday, January 11, 2009
Monday, January 5, 2009
Sunday: Soft pretzels a la Bread Machine (I want to see how they compare to my other soft pretzel recipes), a loaf of White Bread a la Bread Machine for DH's lunches, and potentially some Pizza Dough so I can try out my new pizza oven
Monday: Steak, steamed broccoli, pasta
Tuesday: Bacon Wrapped Chicken, Green Beans, Mashed Potatoes
Wednesday: Crockpot Beef Stew
Saturday, January 3, 2009
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies
2 cups shredded cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups (8 oz.) shredded cheddar cheese
Thursday, January 1, 2009
Famous Strawberry Cupcakes
Cookies n Cream Cupcakes
…apparently I didn’t cook in March. Oops?
Hot German Potato Salad
Red Lobster-esque Garlic Cheddar Biscuits
My “famous” “Pittsburgh” Style Rice Krispie Treats
Oatmeal Fudge Bars
Baked Club Sandwich
To Die For Blueberry Muffins
Roast Beef Blintzes
Fruit Salsa and Cinnamon-Sugar Chips
Southern Peach Cobbler
Crockpot Pulled Pork
Blueberry Crumb Bars
Sweet Corn and Honey Muffins
Chicken, Rice, and Black Bean Salad
Banana Coconut Muffins
Skillet Beef Stroganoff
“Pennsylvania Dutch” Chicken Pot Pie
Crockpot French Dip Sandwiches
Cinnamon Roasted Almonds
Chicken Cordon Bleu Casserole
Apple Pie Bars
Buffalo Chicken Dip (Crack Dip)
Oh-My-God-It’s-Good Baked Oatmeal
Cut-Out Sugar Cookies