Recipe Sharing

I'm doing a little class this week at church on meal planning and cooking with food that is inexpensive and can be stored for long periods of time (wheat berries and rice, for example).  I'm inviting people to share their recipes, and I thought I may as well post this form to the blog.

If you've got a recipe you'd like to share, I'd love to have it. Please share below and see the list of recipes here.

pizza pockets

These are a staple in our house.  My husband takes one to school nearly every day and eats it for lunch.  I try to change up the toppings (filling) so that he doesn't get bored with them.  And sometimes, when I find myself in a situation in which I need to feed my family in 3 minutes or less, these come in really handy.


Here's what you need: (pizza leftovers)
cornmeal
pizza dough
pizza sauce
cheese
toppings



Sprinkle your pan with cornmeal.  Preheat your oven to about 425 degrees.  Roll your pizza dough into a personal sized pizza shape.



Cut it in half.



Smear a little pizza sauce on one half of the dough.



Add a small mound of  toppings.  Season your veggies with salt and pepper.



Give it a generous sprinkling of shredded cheese.  (I love you, Mozzarella!  Thanks for all that you do.  Thank you especially for holding our pizza pockets together so nicely.)



Fold over the dough,



and start pinching the edges closed.



Pinch it closed, nice and tight, all the way around the edges of the dough (you don't want your pizza sauce making a break for it or anything.)



Cut some air vents into the top,



and place it on your prepared pan.  Bake it in the oven at 425 until the edges and bottom of the crust are golden brown.


When they are cool, put them in individual bags and put them in the freezer.  I promise that you will be glad that you did.  Sometime they will save your evening.  Sometimes my husband will say, "Let's go to Disneyland."
I say, "When?"
And he says, "Right now."
I say "That sounds great," as I throw 4 pizza pockets in the microwave and gather up the water bottles. And in a flash, we are on the road.

"funny face" pizzas

You probably already make these on a weekly basis like my family does.  If not, you should start.  You are really missing out.  Call it a "pizza party" and your kids will do flip-ups.
Here is what you need:
cornmeal

*pizza dough

pizza sauce

shredded cheese

toppings (pepperoni, veggies, ham, pineapple, etc.)

*I usually make my own pizza dough, ((but you can buy it fresh at Trader Joe's (they even have a whole wheat version,) for a little more than a dollar.))  I use the recipe for pizza dough found in the Barefoot Contessa Parties! book and substitute whole wheat flour for the regular flour.

Let the kids make silly faces with the toppings on their own personal pizzas.  Having a variety of veggies available might encourage them to make a healthier pizza.

I especially recommend a pile of fresh spinach chiffonade for details like hair.  Directions follow for spinach chiffonade (also great for fresh basil too):

Stack a pile of fresh leaves,

Roll them up tight, (I let me niece paint my nails.  Check out her awesome fingernail painting skills in these pictures.  She is wonderful.  Posting this makes me miss her horribly.)

Hold on to the end of the roll and start slicing.  I did these slices pretty thick.  You can adjust as you want.

Continue slicing until you reach the stems.  Discard the stems.  Now take your pile of spinach ribbons and fluff them up.  Your kids are going to love this...

I always use lots of veggies.

Ok, we are ready to start.  Preheat your oven to hot.  Really hot.  At least 400 degrees.  Hotter if your oven is clean enough to handle it and not get too smokey.  Mine isn't.  :)
Sprinkle cornmeal all over your pan. (This way you don't have to grease your pan.  And it turns "home made" pizza into "gormet" pizza.  It makes your crust crispy, and less greasy, with delectable little crunchy cornmeal kernels in every bite.  Try it.  I think you'll like it.)

Roll out the dough, on your counter.  (There she is, my little niece, Lucy.  Doing a great job as usual.)  When it is nice and thin, transfer it to your prepared pizza pan (or cookie sheet).  

Spread a little sauce on your dough, and sprinkle a little cheese on it.

Now make your face with the toppings.  I love his little crooked smile and his noseless moustache.

A striking likeness, I think.

Then throw a little more cheese on top.  Don't forget the salt and pepper!  You want to flavor those veggies up.  (That is your secret weapon.)

Don't be sad little pizza.  This won't hurt a bit.  Now throw that little guy in your hot oven until the cheese is nice and melted and the bottom of the crust is nice and golden brown.  I always check after 10 minutes and go from there.

Beach Babies

 

If you tell me that you've ever seen a cuter baby, I won't believe you. We went to the beach a few times this week for Spring Break and had some fun. Check in the picture above to see if the boys were excited or not.  The Idaho Grandparents came to visit us and Ruby's Grandma put her hair in this sweet little pony right up on the top of her head.















This is the kind of smile you might get if you threaten your son with a fierce tickling for not holding still and smiling at the camera. If you look closely in the background you can see Ruby's stroller, covered mostly by a towl to keep the sun and wind out. We left a little hole for her to peek out of to keep her happy. Come again, Grandma and Grandpa, we miss you already!

Banana Bread

I don't remember ever meeting my Great Grandma Bitton.  I think she must have been a great chef though, because this recipe was hers, and it makes really delicious banana bread.

Banana Bread

(Great Grandma Bitton)

1 1/2 cups sugar
1/2 cup butter

2 eggs beaten

1 cup mashed banana

2 cups flour

1 teaspoon soda

1/2 teaspoon salt

1/2 cup nuts

bake at 350

The recipe didn't really come with directions.  So, this is my interpretation.  I use softened butter, whole wheat flour, and I omit the nuts (though sometimes I add chocolate chips, which brings it to a whole new level of deliciousness.)

Spray pans with cooking spray.

Preheat oven to 350.

Peel overripe bananas and place in bowl of mixer. (The riper the better.  Black is good.)

Mash up with paddle attachment.  Set aside.  (At this point I always put the bananas in a glass measuring bowl and see how many cups of mashed bananas I have.  I usually end up doubling, or tripling the recipe.)

Place softened butter, and granulated sugar in your bowl.

Mix with paddle attachment until light and fluffy, scraping bowl bottom and sides, often.

Beat eggs with a fork,

and slowly add to butter mixture, scraping sides and bottom of bowl often.

It looks nice and fluffy and delicious.

Now, slowly add the mashed bananas.

Sift in your baking soda and salt.

Add flour 1/2 cup at a time.

Mix until just combined (that's your secret weapon,) do not over mix.  Add your chocolate chips or nuts, if you want them.

Pour into prepared pans (and don't try to fit a quadrupled recipe into three pans like I did.  The loaves will be too large to cook through to the centers.  Though the under-baked sections were delicious turned into banana bread french toast with whipped cream.)

and bake at 350 for about an hour.  You'll know they are done when you wiggle the pan and the middle doesn't jiggle, touch the top of the bread and it doesn't sink, and a toothpick inserted into the center comes out clean.  Watch it closely and check after 30 minutes.

Cool in pans for about 20 minutes, then transfer to a cooling rack to cool the rest of the way.  (Before you take the loaves out of the pans, run a spatula around the edges, and force it under the bottom of the loaf to release your loaf from the pan. Otherwise some may stick to the bottom and stay stuck to the pan.)

Mango Smoothies

Mango Smoothies

Feel free to play with this recipe by adding any fresh or frozen fruit, fresh spinach, or frozen juice concentrate.  I never measure anything, and it never turns out the same, but it is always seriously delicious.  Just use lots of mango.

ingredients:

frozen mangoes

bananas, peeled and frozen (freeze them when you have extra laying around)

plain yogurt

frozen Blueberries (*optional)

liquid stevia

In a tall pitcher, place your frozen fruit.  Defrost at room temperature for about 30 minutes.  Just let it sit there so it isn't ice hard when you blend it.




Add a few scoops of plain yogurt,  (The yogurt can be omitted for a less creamy and lighter smoothie.)

a few drops of stevia,

and fresh fruit or anything else of smoothie material that you have lying around your kitchen that sounds tasty or needs to be used up.

Blend with an immersion blender, (or a really powerful blender) while adding liquid (milk, juice, or water) as necessary.

  I have a really powerful immersion blender which can mix it quite nicely without any added liquid.  That way it makes a really nice thick, sherbety dessert to be enjoyed by spoon.  Adding liquid makes it thinner, which is nice if you want to be able to drink it with a straw, or want a lighter smoothie for breakfast, or as a snack.  Either way, it is incredibly delicious.  And, did I hear you say "healthy"?  Check the ingredients one more time.  You won't believe it yourself when you taste it.