Posts tagged ‘italian ‘




Super easy spaghetti dinner..

…..mmmmm…Now for something even more delicious I would recommend this recipe:

Super Chunky Spaghetti Sauce

But for nights you are short on time nothing beats quick and simple. I usually wait for the Hunts Chunky vegetable sauce to go on sale. It used to go on sale for $1.00 but now just $1.25. What I also like about this is it has 50 calories per serving, half a cup. Alot of sauces are 100 calories per serving.

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2 comments June 10, 2008

How to Make Eric Treuille’s Stromboli

stromboli

So it is finally here. The recipe I have been promising for weeks! I got a pm this morning from a friend on a board I frequent and she said she tried Stromboli after reading about it on my blog and that it was great. A real family pleaser. That reminded me that I needed to not be so greedy and share this wonderful recipe with all of you.

This recipe is really awesome! The first time I made this I followed the directions exactly except I had no fresh basil, just dried. I also have dried rosemary. I didn’t have the smoked mozzarella either so I substituted cheddar cheese. Everything else was the same and you can see the picture of it at the top. I call it Double Trouble: Twin Stromboli. Click this link to hear me rave about it last week and to see more pictures of the process of making it. Stromboli

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8 comments February 1, 2008

Stromboli

stromboli

Well I broke my menu plan. I was busy doing other things. πŸ˜‰

Yesterday when I was pondering what bread to make Joey for lunch for the net few days he told me at lunch time to make more Stromboli. He could microwave it at work. SO I made up enough dough for 2 of the huge ones I am sure you have seen pics of. Split it into 8 pieces. I went a little easier on the cheese. For one big one it calls for 3 cups of cheese so that would be 3/4 cups each.

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4 comments January 29, 2008

How to make White Whole Wheat Pizza Dough


Look at that crust on the deep dish round!

Okay so this was my newest pizza adventure. This other site is where I got the new dough recipe from that I made on Monday for Tuesday. It was supposed to sit for 24 hours.

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2 comments November 14, 2007

Home Made Lasagna

lasagna

Okay so I still have those 3 home made pizza’s in the freezer. Last week we went out for Little Caesar’s as a treat. I think on Wed. What I like most about those pizza’s is not the thought of having pizza in the freezer. It is having something that is done a bit healthier, made from scratch. I control all the ingredients. So there is not a long list of ingredients made in a laboratory somewhere.

lasagna

Same thing with lasagna. Yeah it would be easier to just spend $11.00 and pick up a Stouffer’s 96 ozer from the store. But it is nice knowing exactly what you are eating.

Stouffer’s lasagna ingredient list:

Ingredients
WATER, COOKED LASAGNA (WATER, SEMOLINA WHEAT FLOUR), COTTAGE, PART SKIM MOZZARELLA AND PARMESAN CHEESES (MILK INGREDIENTS, BACTERIAL CULTURES, SALT, MICROBIAL ENZYMES, LIPASE, CELLULOSE), TOMATO PASTE, COOKED GROUND BEEF, TEXTURED SOY PROTEIN CONCENTRATE, MODIFIED CORN STARCH, SALT, WHEAT FLOUR, DEHYDRATED ONIONS, SUGAR, SPICES, AUTOLYZED YEAST EXTRACT, MILK INGREDIENTS, GARLIC POWDER, COLOUR, FLAVOURS (SOY SAUCE [WATER, SOYBEANS, WHEAT, SALT], AUTOLYZED YEAST EXTRACT, SOY OIL, FLAVOUR).

Okay so not as bad as some food list’ I see, but still. I italicized some of the more questionable ingredients. Like, why do we need soy sauce in an Italian dish? Milk ingredients? Is that in addition to the mozzarella? If so, then what? I don’t see ricotta or cottage cheese even listed. We also need colour? Really. I thought lasagna had enough color on it’s own. AUTOLYZED YEAST EXTRACT, MODIFIED CORN STARCH.

I don’t see yeast listed on anything I put in yesterday. Now I do see modified food starch listed on the container of ricotta I bought. I will have to check the other brands of ricotta at the store but I think they all have something. Grr….

Okay but you get the picture. There is not as many questionable ingredients when you make it yourself. I couldn’t google frozen pizza ingredients quick enough but just take my word for it. There is alot of extra stuff in there and most of them have transfat to boot! I will be back right back with my adventure in home made lasagna.

Add a comment November 11, 2007

Tammy’s Easy Pizza

My family loves pizza. Generally over the summer that translated to us making h.m. once or twice and the rest of the time, like once a week, it was Little Caesar’s. haha Making your own is much healthier though than pizza from your local fast food place. On Oct 26 we made 6 pizzas, 3 to eat, 3 to freeze. So we actually didn’t need to make any this week but I seen Tammy’s recipe and I just had to give it a try. (While I actually felt like making it.)

The recipe I usually stick with is Jay’s Signature Pizza Crust I think I tried one other one once and it was a complete flop. It is pretty good but tends to break easily, probably cause of the whole wheat.

Anyhow so I tried this recipe and it was pretty similiar. It is a very good recipe. A few things I did notice especially since we had this Wed. night and that was only a few days difference.

Generally, I LOVE crust. That is white flour crust. I think I enjoy crazy bread and crust more than the pizza. I loved it when L.C. used to do their “pan” pizza. They discontinued that. Now I get the cheesy bread when we order pizza and that is pretty similiar.

Anyhow ww is different though. It taste good while eating the pizza but it is not something I want to chow down on KWIM? I would be more apt to toss the crust if there were too much of it on the ww pizza. That being said, with Tammy’s recipe, this crust actually was pretty good. No not white flour good. But good. I did like it better than Jay’s. It was still wheaty but not as wheaty. I am wondering if the difference is in the time when you add the yeast. Her pizza and her bread recipe you add it at the end and mix with everything else. Most recipes tell you to mix the yeast with water, then add everything else.

I am wondering if that helps it not be so “wheaty” tasting. I don’t know. Another thing I noticed was generally Jay’s recipe I HAVE to eat it with a fork cause it breaks easily. This one I didn’t have too. It was pretty sturdy.

Next time I am going to use EVOL instead of butter. I greased the pan with evol spray, not butter like it recommends. I omitted the salt to add to the top.

All in all it is a very yummy recipe and we are going to use it again. πŸ™‚

Tammy’s Easy Pizza

Description:A soft pizza dough recipe, topped with your favorite pizza toppings and baked
Yield: 12-16 slices
Ingredients:

Crust Ingredients:

3/4 cup water (110-115 degrees, preferably)
1 teaspoon sugar
2 Tablesppoons butter, melted or very softened
2 1/2 cups flour
1 Tablespoon yeast

Other Ingredients:

1 Tablespoon cornmeal (optional)
1/2 teaspoon salt
1 cup pizza sauce
12 ounces shredded mozzarella cheese
sliced onions, optional
chopped bell peppers, optional
turkey pepperoni, fried turkey bacon, or fried hamburger, optional
1/4 teaspoon oregano
1/8 teaspoon basil
2 Tablespoons parmesan cheese
Instructions:

1. If using a bread machine to make pizza dough, put ingredients in bread machine in order listed and set to dough setting.

If making dough by hand, mix water, butter, and sugar in mixing bowl. Add part of the flour and stir. Add the rest of the flour and the yeast, and stir into a dough. Knead forΓ‚ 6-8 minutes, or until dough is smooth and elastic. Set dough in bowl and grease the top. Cover with a towel and set in a warm place to rise for about 45 minutes.*

2. After dough has risen the first time, punch down and knead until air bubbles are removed.

3. Liberally butter a 16-inch round pizza pan, and press dough onto pan. Carefully lift one-half of the crust and fold over (to expose half of the pizza pan). Sprinkle 1/2 Tablespoon cornmeal over pan. Lay crust back in place and repeat on other half, so that there is cornmeal sprinkled between entire layer of crust and pan.

4. Sprinkle 1/2 teaspoon salt over top of crust and then spread with 1 cup pizza sauce. Sprinkle on cheese and any optional toppings desired. Sprinkle on oregano, basil, and parmesan cheese last.

5.** Place pizza in oven and turn heat to 400 degrees. Bake for 10 minutes; rotate crust and bake for an additional 5-10 minutes or until top is browned. (Be sure to watch so it doesn’t burn; every oven is different!)

6. When pizza is browned, turn off heat and open oven door. Leave pizza in oven until ready to serve. Then remove from oven, cut, and serve. If there is leftover pizza, we often put the pieces directly on a cooling rack to cool, which prevents condensation forming between the crust and pan.

Here are some pictures.


The dough. That is the other thing I noticed, it never really did rise. I let them sit for a few hours too. *shrugs*


Here are some pictures. My dd #1 was in charge of spreading out the dough and adding the toppings. Onion, olives, bell pepper, pineapple, cheese, chicken.


We have a pizza oven/turner. But it can only make one at a time.


This is a cookie sheet. I think I want some pizza stones.


It’s not as easy to try to get them into the square pans I guess. lol


This one filled out pretty nice.


The best part, sliced and on my plate! Thank you to Tammy for another wonderful recipe! What kind of pizza do you like to make?

2 comments November 2, 2007

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