from Rachel B.
Inspired by Papa Murphy’s Gourmet vegetarian pizza.
Ingredients:
Pizza Dough – I usually make pizza the day I make bread. I only have four loaf pans so I just put the remaining dough in a ziplock and let it rise in the fridge until dinnertime.
Alfredo Sauce
Minced Garlic to taste
Cheese
Spinach Chopped
Zucchini Sliced
¼ Red Onion Chopped
Green Onions Chopped
Tomatoes diced
Artichoke hearts – chopped
Any other veggies your family likes
More Cheese on top
Directions:
Roll out pizza dough. Mix minced garlic into Alfredo sauce. Spread on dough. Sprinkle Cheese and chopped veggies in the order listed above. Bake @ 425* for 16-18 min. Enjoy!
Number of Servings: 3-4
Preparation Time: 10 minutes to assemble if dough is premade
Showing posts with label Rachel. Show all posts
Showing posts with label Rachel. Show all posts
Saturday, March 28, 2009
Whole Wheat Bread
from Rachel B.
Description: I love this recipe because it’s delicious and it uses basic ingredients that I always have on hand. Also – the consistency is fabulous and not your regular whole wheat crumble. I use a Bosch mixer to make my bread, but it can be done by hand as well, just make sure you knead it enough. Also – not all wheat is created equal, if you find your bread is still crumbly after kneading it properly, try using a dough enhancer or 2 cups of white flour to each batch, and then upgrade your wheat purchase. I use Hard White Wheat from the Blue Chip Group and my bread turns out beautiful.
Ingredients:
6 C warm water
2 Tbs Yeast
½ c sugar (or 2/3 c honey)
4-5 C flour
2 Tbs salt
2/3 C oil
More flour
Directions:
Combine first 3 ingredients and let sit for 5 min while yeast becomes active.
Add the next 3 ingredients and mix for 5 min. Set your timer. (This is the part where the gluten is formed. It is a critical step and must not be skipped. The dough should be a silky consistency.)
After 5 min. is up. Add just enough flour to clean the sides of the bowl. Then mix for 8 minutes.
Let rise until double. (About an hour) Form loaves.
Let rise 25-30 min. Bake @ 350 for 25 min.
Number Of Servings: 5 delicious loaves
Preparation Time: About 20 minutes to mix
Description: I love this recipe because it’s delicious and it uses basic ingredients that I always have on hand. Also – the consistency is fabulous and not your regular whole wheat crumble. I use a Bosch mixer to make my bread, but it can be done by hand as well, just make sure you knead it enough. Also – not all wheat is created equal, if you find your bread is still crumbly after kneading it properly, try using a dough enhancer or 2 cups of white flour to each batch, and then upgrade your wheat purchase. I use Hard White Wheat from the Blue Chip Group and my bread turns out beautiful.
Ingredients:
6 C warm water
2 Tbs Yeast
½ c sugar (or 2/3 c honey)
4-5 C flour
2 Tbs salt
2/3 C oil
More flour
Directions:
Combine first 3 ingredients and let sit for 5 min while yeast becomes active.
Add the next 3 ingredients and mix for 5 min. Set your timer. (This is the part where the gluten is formed. It is a critical step and must not be skipped. The dough should be a silky consistency.)
After 5 min. is up. Add just enough flour to clean the sides of the bowl. Then mix for 8 minutes.
Let rise until double. (About an hour) Form loaves.
Let rise 25-30 min. Bake @ 350 for 25 min.
Number Of Servings: 5 delicious loaves
Preparation Time: About 20 minutes to mix
Artichoke Pasta
from Rachel B.
I got this one from my sister. It’s one of our favorites!
Description:Low fat, great flavor.
Ingredients:
2 jars (6oz each) Marinated Artichoke Hearts
2 C chopped onions
2 T minced garlic
1/2 tsp dried oregano- or 1/2 T fresh
1/2 tsp dried basil - or 1/2 T fresh
2 cans (14 oz) diced tomatoes
1/4 C chopped fresh parsley
1/4 C parmesan cheese (optional)
Directions:
Drain artichoke marinade and save. Combine marinade with onions, garlic, oregano, basil. Saute over med/low heat until onions are garlic are soft and translucent. Add tomatoes and simmer 30 min. Add artichoke heart (I chop mine small so that kids don't question), parmesan and parsley. Stir 5 and simmer 5 min.Toss with one pound of cooked pasta (fettuccine, angel hair, cheese tortellini.)
Serve with steamed veggies and a tossed salad.
Number Of Servings:6-8
Preparation Time:40 min
I got this one from my sister. It’s one of our favorites!
Description:Low fat, great flavor.
Ingredients:
2 jars (6oz each) Marinated Artichoke Hearts
2 C chopped onions
2 T minced garlic
1/2 tsp dried oregano- or 1/2 T fresh
1/2 tsp dried basil - or 1/2 T fresh
2 cans (14 oz) diced tomatoes
1/4 C chopped fresh parsley
1/4 C parmesan cheese (optional)
Directions:
Drain artichoke marinade and save. Combine marinade with onions, garlic, oregano, basil. Saute over med/low heat until onions are garlic are soft and translucent. Add tomatoes and simmer 30 min. Add artichoke heart (I chop mine small so that kids don't question), parmesan and parsley. Stir 5 and simmer 5 min.Toss with one pound of cooked pasta (fettuccine, angel hair, cheese tortellini.)
Serve with steamed veggies and a tossed salad.
Number Of Servings:6-8
Preparation Time:40 min
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