http://jerseyfresh.nj.gov/recipes/zucchiniboats.html

Leftover bread recipe

Pane Bianco from King Arthur Flour 

Ingredients

DOUGH- Actually, I didn't use this dough. I used leftover Pizza dough that was a week old.

• 3 cups King Arthur Unbleached Bread Flour*
• 2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1 large egg 
• 1/2 cup lukewarm milk
• 1/3 cup lukewarm water
• 3 tablespoons olive oil
• *See "tips," below.

FILLING- Probably the more filling the better, 

• 3/4 cup shredded Italian-blend cheese or the cheese of your choice
• 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes. I used homegrown tomato. I was worried it would be too juicy, but no worries there.
• 3 to 6 cloves garlic, peeled and minced
• 1/3 cup chopped fresh basil

Instructions

1. To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
2. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
3. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
4. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
5. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
6. Start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. I used a paring knife but original recipe suggested using kitchen shears.
7. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
8. Cover and let rise in a warm place until double, 45 to 60 minutes.
9. While the loaf is rising, preheat the oven to 350°F.
10. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Don't understand this. Our bread didn't brown at all.
11. Remove the bread from the oven, and transfer it to a rack to cool. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage. However, you probably will not have any left. We didn't

TIPS 

• Substitute all-purpose flour 1:1 for the bread flour in the recipe. Reduce the water to 1/4 cup.
  Maybe introduce some wholewheat flour as well.
• Chop your basil with kitchen shears, just as you do the sun-dried tomatoes. (I used a living Basil so I hope I will have more tastiness from the plant as well. Maybe would make this again soon.)

http://www.kingarthurflour.com/recipes/pane-bianco-recipe?utm_source=facebook&utm_medium=social&utm_campaign=content&utm_content=&sf60273158=1

super easy naan bread

http://www.food.com/recipe/super-easy-naan-bread-350443

Hey this recipe worked great. It was an 80+ degree day so the yeast worked well quickly. Perfect amount. I made a half recipe and that went well.

IngredientsNutrition

• SERVINGS

  8

• YIELD

  8pieces

• UNITS

  US

• 1 1⁄2cups warm water
• 1tablespoon sugar
• 2teaspoons active dry yeast
• 1teaspoon salt, a little less
• 
  

Directions

1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
2. Add salt and flour. Mix thoroughly. Knead dough on a floured work-space to form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
3. Put in a warm place to rise for 30-45 minutes. 
4. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
6. 
   

Great zucchini brownies

You would never know. (I used Dark Chocolate Cocoa and less sugar plus one egg)

http://allrecipes.com/recipe/25112/zucchini-brownies/

Russ made an amazing stuffed zucchini but we cant remember the recipe. Maybe it was this one. Tweaked.

http://allrecipes.com/recipe/244467/chorizo-stuffed-summer-squash/

blooming brie mmmmmm

http://www.cookingpanda.com/content/get-recipe-bloomin-brie-bowl

http://killingthyme.net/2016/06/06/beer-risotto-with-mushrooms-and-asparagus/

Good risotto. Had it with cabbage/pepita salad and veggie bites from Costco. Then the last of the chocolate covered strawberries from Costco Valentines.

Serves 2

Beer Risotto with Mushrooms and Asparagus

10Prep Time

20Cook Time

30Total Time

 Save Recipe

 

Print Recipe

Ingredients

• 2 + 1 tablespoons of butter (divided)
• 1/2 tablespoon of extra virgin olive oil
• 1.5 oz red onion (approx. 1/2 red onion), diced I used a regular onion
• 5.5 oz asparagus (approx. 10 spears), chopped into 1/2-inch pieces - leave stems (see photos)
• 3 oz cremini mushrooms (3-4 large cremini mushrooms), roughly chopped- I used baby portabello
• 1/2 cup arborio rice
• 1/4 cup traditional lager -I used 1/2 bottle Kona Castaway IPA
• 14 fl oz vegetable broth- I lessened this to make up for all the beer.
• 2 tablespoons grated asiago cheese- parmesan all the way.

Instructions

1. Melt 2 tablespoons of butter in a saucepan over moderate heat.
2. Add olive oil and stir.
3. Add the red onion and simmer until the onions sweat - approx. 3-5 minutes.
4. Stir in the arborio rice and toast, stirring constantly, for 3 minutes.
5. Add the beer, stir, and add 7 oz of the vegetable broth.
6. At this point, you're going to stir constantly for the next 10 minutes. The arborio rice will gradually soak in the liquids and become creamy.
7. After 10 minutes, add the mushrooms, asparagus, and the remaining 7 oz of liquid.
8. Stir constantly for another 10 minutes.
9. Once the 10 minutes is up, remove from heat.
10. Add 1 tablespoon of butter, asiago cheese, and stir to mix.
11. Cover for 3 minutes.
12. Serve immediately.

ok, here's the deal. Jesse made a fabulous Pizza Cake. Once.

It was amazing. It was incredible, but he only made it once.

When I saw this stuffed pizza recipe, I finally saw my chance to capture the essence of his glory. We will have to see. Right now we have to wait. It is in the oven for 20 minutes and then we will know. Amazing or Flop.

Here is the original recipe, but I didn't really follow it perfectly. Well...

http://www.kingarthurflour.com/recipes/stuffed-pizza-recipe

Ingredients

CRUST

• 6 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup semolina
• 1 3/4 teaspoons instant yeast
• 2 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1/2 cup vegetable oil
• 2 tablespoons melted butter
• 1 1/2 to 1 3/4 cups lukewarm water*
• *Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.

SAUSAGE

• 1 pound ground pork
• 1 1/2 teaspoons salt
• 1/2 teaspoon sweet or hot paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fennel seed, lightly crushed
• 1 teaspoon finely ground black pepper
• 1/4 teaspoon red chili pepper flakes (more for spicier sausage)
• 1/2 teaspoon oregano
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme

SAUCE

• 1 tablespoon butter
• 1 small onion, coarsely grated; about 1/2 cup
• 2 cloves garlic, peeled and crushed
• 28-ounce can or 26-ounce aseptic box crushed tomatoes
• 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
• 4 teaspoons sugar, or to taste
• 1/4 to 1/2 teaspoon salt, to taste*
• *The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify

FILLING

• 1 pound mozzarella cheese, sliced
• 2 boxes frozen chopped spinach, thawed and squeezed dry, optional

TOPPING

• 1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese
• sliced pepperoni or anchovies, optional

Instructions

1. To make the crust: Combine the dry ingredients and the oils and butter, mixing till crumbs form. Then add the water, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make an elastic, fairly stiff dough.
2. Place in a large, greased bowl; cover, and let rise at room temperature for 1 hour. For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration.
3. To make the sausage, combine all the ingredients. Refrigerate overnight, for best flavor.
4. To make the sauce: sauté the coarsely grated onion in the butter till it's beginning to color.
5. Add the crushed garlic, and sauté for about 30 seconds.
6. Stir in the tomatoes, oregano, sugar, and salt, and simmer gently for up to 1 hour, to concentrate the flavors.
7. To assemble the pizza: Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces.
8. Divide each piece of dough in half again. Butter the bottom and sides of two 9" x 2"-deep round cake pans, then drizzle olive oil in the bottom of each.
9. Stretch, then roll one of the larger pieces of dough into a round large enough (about 15" to 16") to line the bottom and sides of one pan, with some overhang. Do the same with one of the smaller pieces of dough, rolling it to about 9" to 10". Cover the pieces of dough, and go away for 15 minutes. This will relax the dough's gluten, allowing you to handle it without it shrinking.
10. Once the first two pieces of dough are rolled and resting, repeat with the other two pieces, covering them till you're ready to use them.
11. After 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners; you'll have some overhang.
12. Spread half the uncooked sausage over the crust, gently patting it flat.
13. Top with half the sliced mozzarella. Spread with half the spinach, or any additional filling of your choice.
14. Place the smaller piece of dough atop the filling. Fold over the overhanging edges of dough, and squeeze/crimp to seal. Poke holes all over the top crust, to allow steam to escape.
15. Repeat with the remaining dough and ingredients, making another 9" round pizza.
16. Preheat the oven to 425°F (with your pizza stone on a lower shelf, if you're using a stone). While the oven preheats, allow the pizza(s) to rest/rise, covered, for about 30 minutes.
17. Just before baking, top the pizzas with the sauce, and sprinkle with the grated cheese.
18. Bake the pizzas till the crust is golden brown and the filling is bubbly, 20 to 25 minutes.
19. Remove the pizzas from the oven, and allow them to set for about 15 minutes. Loosen their edges, and gently turn them out of the pan onto a rack to cool. To do this, place a round cooling rack atop one pan, and turn the whole thing over. Lift off the pan, place a rack on the bottom of the pizza, and turn the whole thing over again, so the pizza is now right side up.
20. Serve warm, with a fork. Use a pair of scissors or baker's bench knife to cut wedges.
21. Yield: two 9" deep-dish pizzas, about 16 servings.

Pistachio Spinach Quiche

Shell
1 cup flour
1/2 cup butter
1/2 cup nuts

Filling
green onion chopped
1/2 bunch spinach, blanched and drained
1/2 cup shelled pistachio
2 cups smoked Gouda, shredded
2 cups Jack cheese, shredded

Custard
5 eggs
1 1/2 cups cream
1/2 cup wine
1 tsp chervil
1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne

Mix spinach, green onion, pistachios and smoked gouda.
Spread into shell.
Fill in with Jack cheese.
Pour custard over fillings
Sprinkle with chervil
Bake 45 minutes until set.

9x13 inch pan

Vegetarian chili

Best Ever Veggie Chili
The jury is out on this recipe. The amounts we used were questionable. I'll come back with the verdict.

1 Tbs Olive Oil
1 medium onion, chopped
2 bay leaves
1 tsp ground cummin
2 tbs dried oregano
pinch of salt
2 stalks celery chopped
1 green pepper, chopped
2 jalapenos choopped
3 cloves of garlic
2 (4 oz cans chiles)drained
1 12 oz package of veggie crumbles
3 cans tomatoes
2 cans of stock
1 can kidney beans
1 can black beans
1 can gabanzo beans
12 oz frozen corn

• Prep
  15 m
• Cook
  1 h
• Ready In
  1 h 15 m

1. Heat the olive oil in a large pot over medium heat.
   
    Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
    Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
   
    When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot.
3.  Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

http://allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

Hunted EVERYWHERE for Focaccia but couldn't find any. Had to make our own. Then did this with it. Mwah.

http://www.foodnetwork.com/recipes/articles/50-grilled-cheese.page-2.html


http://food52.com/blog/15744-this-slab-grilled-cheese-is-the-new-party-sub?utm_term=6027565&utm_source=Sailthru&utm_medium=email&utm_campaign=20160206_ad_cabot

1. Slice the focaccia
2. Sprinkle on filling
3. Cook at 425 degrees for 8 min
4. Eat

http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html

Used amazing recipe from foodnetwork. Yum.

Focaccia Recipe 


Ingredients
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading (didn't use this much maybe 4 cups)
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling about 15 minutes.

In a bowl , combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mix. Once the dough has come together, continue to knead for 5 to 6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand. Again, give it another sprinkle of flour if the dough is really sticky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil.

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. 

Put the dough in the warm place until it has doubled in size, about 1 hour.  preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Recipe courtesy of Anne Burrell

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html?oc=linkback

Christmas Pies

 

Ingredients

• 200g leeks thinly sliced butter
• 25g butter, plus a knob
• 100g finely chopped mushrooms
• 4 good pinches ground mace ( but I used basil, nutmeg, oregano, chili powder, S & P)
• 4 good pinches thyme leaf, plus a few extra small sprigs to decorate (I used rosemary to decorate
• 100g grated potato
• 100g lentils, boil in water until cooked
• 100g cooked finely chopped chestnuts
• 8 tbsp heavy whipping cream
• 4 tbsp cranberries, plus 20 to decorate
• 1 beaten egg for glaze
• 2 tsp redcurrant jelly, but I used Jalapeno Jelly

For the pastry

• 200g plain flour, plus a little extra
• 100g butter
• 8 tbsp milk
  
  

Method

1. Fry the leeks in the butter until softened. Add the mushrooms and spices. Turn up the heat a little to soften the mushrooms and reduce the amount of liquid. Stir in the potato for 2 mins, followed by the lentils, chestnuts and cream. Cook for 2 mins more, then take off the heat and stir in the 4 tbsp cranberries. Mix should be quite dry.
   
2. To make the pastry, rub the butter into the flour & salt. Slowly add the milk, a spoon at a time, and mix with a knife until the pastry comes together.
   
3. Roll out a quarter of the pastry on a floured surface, then use 4 individual pie dishes to cut 4 pastry lids – we used 4 x 250ml ramekins. I used small Corelle bowls.
   
   *Use a small star cutter to cut out a star from each lid, then keep stars and lids covered with plastic wrap.
   
4. Cut 4 strips of baking parchment and use a little butter to stick one in each pie dish, so the ends of the strips stick out each side to help you remove the pies when baked. (Greatest invention ever)  Gather lid scraps with the remaining pastry and divide into 4 equal pieces. Roll out each  and use to line each pie dish with an overhang.  ( I did each lid as I went.) Divide the filling between the dishes. Top each with a lid, and roll down the overhang to meet the lid. Use a fork’s prongs to press and seal edges. The pies can now be covered and chilled for up to 24 hrs before baking.
   
5. To bake, heat oven to 425 degrees F. Brush each pie with beaten egg and bake for 30 mins. Lift pies from dishes and sit directly onto a baking sheet. Mix 20 cranberries with the jelly and divide between the star holes on top.
   
   *Brush pastry stars with beaten egg, add a small thyme sprig to each, then add to the buttered baking sheet and put back in the oven for 5-10 mins, until pies and stars are golden and crisp. Top each pie with a star and serve.
   

Recipe from Good Food magazine, December 2011

http://www.bbcgoodfood.com/recipes/1799642/individual-christmas-pies

 

 

Pumpkin-Pecan Streusel Pie

Yield:

Makes 8 servings

Total time: 3 Hours, 40 Minutes

Recipe Time

Hands-on: 20 Minutes

Total: 3 Hours, 40 Minutes

Ingredients

3 tablespoons powdered sugar

Piecrust- I found a recipe.

3 tablespoons finely chopped toasted pecans 

plastic wrap 

Cooking spray

1 (15-oz.) can pumpkin

1 1/4 cups half-and-half

1/2 cup firmly packed light brown sugar

3 large eggs, lightly beaten

1 tablespoon all-purpose flour

1 teaspoon pumpkin pie spice (I made my own)

1/4 teaspoon salt

Pecan Streusel Topping

Garnish: toasted pecan halves

Preparation

1. Preheat oven to 350°.  Unroll piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place plastic wrap over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp. (I used 7x11 pyrex and had a major pastry fail. Make sure to go over the top so it doesn't fall)
2. Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.
3. Bake at 350° for 45 minutes, (shielding edges with aluminum foil after 20 minutes, if needed, to prevent excessive browning. I didn't do this) Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours). (I think it is way overcooked.

Pam Lolley,

Southern Living

November 2015

Pecan Streusel Topping

• Makes about 1 3/4 cups

Ingredients

• 1 1/2 cups pecan halves
• 2/3 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, melted
• 1/2 teaspoon pumpkin pie spice

Preparation

Stir together pecan halves and pieces, sugar, flour, melted butter, and pumpkin pie spice in a medium bowl until well combined.

Adapted from http://www.myrecipes.com/recipe/pumpkin-pecan-streusel-pie


Haven't eaten it yet, but it looks yummy!

How To Make Pumpkin Pie Spice

Makes 2 1/3 tablespoons

Adapted from The Contemporary Encyclopedia of Herbs & Spices by Tony Hill

What You Need

Ingredients
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace (didn't have any :( )
1/2 teaspoon ground nutmeg
Equipment
Measuring spoons, bowl, whisk, or spoon

Instructions

1. Measure: Measure out all ingredients in the order listed (to ensure you don't double up or leave one out) into a small bowl.
2. Mix: Whisk or stir to combine. Store in an airtight container for up to 1 year. http://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245
3.  

Butter Pie Crust
 http://www.epicurious.com/recipes/food/views/butter-pie-crust-236477

YIELD :Makes 2 nine-inch deep-dish crusts (I DID A HALF RECIPE)

INGREDIENTS

1. • 2 1/2 cups all purpose flour
   • 1 tablespoon sugar
   • 3/4 teaspoon salt
   • 1 cup (2 sticks) chilled butter, cut into little cubes
   • 6 tablespoons (about) ice water

PREPARATION

1. 1. Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
   I used the rub the butter in method. I sliced in cold butter, but I had to use twice as much water. I keep the dough overnight in the fridge. It looks fine.