Pizza Dough Survey

I am a huge fan of homemade pizza. I use store bought dough with fresh ingredients. Recently, I have tried several different brands of dough. Here is what I have found.
Pillsbury Dough (+) Keeps for a long time. (-) It has that canned Pillsbury taste.


Safeway Select Brand (Vons/Pavilions) (+) This dough tastes good (-) It is hard to shape with a rolling pin and cooks up thick.  If you like Chicago style pizza, you will like this one.


Trader Joe's (+) This dough tastes great and it is easily manipulated with a rolling pin. (-) It goes bad quickly. If you like New York style pizza, you will like this one.



** Pizza tip**  Before you add anything to the pizza dough, brush the dough with a light layer of EVOO and truffle salt.  It makes the pizza crust extra yummy.

Quinoa Falafels with Tahinih Sauce, Sproutedkitchen.com

http://sproutedkitchen.com/?p=1635

This recipe is worth the effort.  It is a perfect Sunday project and the left overs can be used during the week.  I get my Tahinih sauces from Trader Joes.

Mt. Baldy Trout Farm

Growing up, we had a family rule, “You kill it. You eat it.” It sounds strange but it stems from a lot of time boating at Santa Catalina Island. More often than not, this family rule resulted in me eating lots fresh caught fish.

Last weekend, my husband decided on a family outing to the Mt. Baldy Trout Farm. We all love the fishing but it causes me great anxiety: (1) I love to fish so I am compelled to drop my line in the water. (2) This is not catch and release fishing. As you have probably already guesses, a family trip to the trout farm means I am eating trout for dinner. Admittedly, this is truly the freshest trout one can eat but trout is not my cup of tea. So, how do you solve a problem like trout….

Since the trout farm is kind enough to clean the fish, I am only challenged with seasoning and cooking. Here is how I conquered the trout…



(1) I cooked the fish whole in the oven wrapped in tin foil.

(2) I layed each fish in the center of a piece of tin foil.

(3) I stuffed the inside with thinly sliced lemon, fresh oregano, fresh time, chopped white onions, fresh ground pepper and truffle salt on the inside. I drizzled olive oil and white wine on top of the stuffed inside.

(4) I gave the same treatment to the top of the outside. 

(5) I wrapped up the tin foil around the fish and I placed it in the oven for about 30 minutes at 350 degrees

(6) When we served the fish, we removed the bones and skin, serving just the meat.



Those at the table, whom enjoy trout, enjoyed the meal. So, the next time you are stuck between a fish and a hard place, try this out.

Bruschetta

Last night I decided to challenge myself to make a meal out of items already in my fridge. This may seem like an easy challenge but it was a Sunday night and the pickings were slim. I looked in my veggie drawer and decided it was a great night for bruschetta.




My Ingredients…

Cherry tomatos (halved with no seeds)

Hand full of basil – sliced

Chopped grilled asparagus (left over from the night before)

1 cube of Dorot frozen garlic

Goat Cheese

French Roll

Extra Virgin Olive Oil

Truffle Salt

Red Wine Vinegars





(1) I defrosted the garlic by letting it sit at room temperature in my mixing bowl.  I pulled the other ingredients out of fridge at the same time so they all warmed to room temp.

(2) I added the chopped tomatoes, basil and asparagus to the bowl. The mixture should be about 1/3 basil, 1/3 tomato and 1/3 asparagus. Just don’t add too much basil.

(3) I topped off the mixture with 1 tablespoon EVOO and truffle salt. I sprinkled a little red wine vinegar for extra flavor. I mixed the ingredients with my hands.

(4) I cut the French roll into thicker pieces, brushed them with the EVOO and crisped them in the oven. Once they where crispy, I spread a thin layer of goat cheese on the bread and add a generous spoonful of the bruschetta.



(I suggest using the left over French roll for French Toast the next morning. If you leave the bread out over night, it will get a little stiff and make better French toast.)

Southwestern Chicken with Cilantro Rice

What you will need from Trader Joe’s
Southwester Style Chicken - in the raw meat section
Dorot frozen crushed garlic
Dorot frozen cilantro
Frozen cooked Jasmine rice
Canola Oil Cooking Spray
Fresh Jalapenos
1 can of Organic Pinto Beans


(1) Preheat the oven. When the oven reaches 350, place the chicken in a pyrex dish and in the oven. This chicken cooks quickly

(2) Heat the rice according to the instructions.

(3) Spray a fry plan with the canola cooking oil. Add fresh chopped jalapenos.

(4) After about 3 minutes, add 3 cubes of garlic and cilantro.

(5) After the cubes have melted a little, add the rice.

(6) Stir the mixture all together.

(7) For the beans: you can either mix them in the rice or heat them and serve separately.

Rainy Day

Today is definitely a Fresh and Easy day. It is cold and rainy so soup is definitely on the menu.


My plan…. Tomato basil soup with a warm open faced chicken sandwich. Off to the Fresh and Easy pre-prepared section.


(1) Tomato basil soup and cheesy garlic bread – if you don’t have left over chicken in the fridge, pick some up here.
(2) Heat the soup
(3) Shred chicken on top of the garlic bread and place in the oven on a tin foil lined cookie sheet. ** if you have cold asparagus, chop some and add to the top.**
(4) Chicken sandwich should take about 10 minutes on low heat.
(5) A few minutes before you take the chicken sandwich out of the oven, crumble blue cheese on top.
(6) If you are into dark greens, toss some with Petrini’s Classic Italian Salad Dressing. After you pull the chicken sandwich out of the oven, let it cool for a few and top with the greens.

I will take some pictures tonight and add them.


Stay dry

Enhanced Fresh and Easy

Brace yourself… Last night, I lost the will to cook. With a hungry family at home, no motivation to cook and no patience for a night out, what is a girl to do?



FRESH AND EASY… enough said.


I purchased a family size chicken and broccoli fettuccine alfredo. Once at home, I added left over broccoli, left over asparagus, grated parmesan cheese and truffle salt. I added the enhanced mixture to a casserole dish and topped it with grated parmesan cheese. I covered the dish with tin foil and placed it in the oven at 350. After about 20 minutes, I removed the tin foil and allowed the top to brown a little.  When I served, I added a little fresh chopped basil to the top.

The family was happy and so was I (after a glass of red wine).

P.S. Fresh and Easy has Trader Joe’s pricing.

http://www.freshandeasy.com/Default.aspx

Beef Boneless Short Ribs

I was recently inspired by an impulse buy at Smart and Final…. Boneless Short Ribs. I finally got the guts to pull them out of the fridge and experiment. The family ate them, not once, but twice!



You will need

Beef Boneless short Ribs
Garlic powder
Truffle Salt
Lemon pepper
Worcestershire sauce
Brussels Sprouts (on the stock of possible)
Garlic oil ( or Extra Virgin Olive Oil)



Night #1
I seasoned the meat with garlic powder, lemon pepper, truffle salt and Worcestershire sauce. I then let the meat at room temperature for about 45 minutes and heated the oven to a broil.

Once the oven was ready, I placed the meat on a tin foil lined cookie sheet. I cooked each side until it browned and slightly crispy.

Side dish: I like Brussels sprouts and I am proud of that. For this dish, I bought Brussels sprouts from the farmers market, still on the stock. I removed them from the stock, covered them with garlic oil, truffle salt and fine black pepper. I placed them on a tin foil line cookie sheet and roasted them in the oven at 350 for about 8 minutes.

Night #2

I thinly sliced my left over beef and left it out for about 20 minutes. I used Trader Joe’s ciabatta bread to create a panini.


I cut the bread in half and sprayed the outside surface with TJ spray olive oil. I placed the bottom half on my Panini pan and covered it with cheese (I used jack and cheddar but you could get creative). I finely chopped basil, thyme, oregano and…. The left over Brussels sprouts. This created a “Brussels slaw.” I placed this mixture on top of the cheese. I added the meat and the second slice of bread on top of that.


Done and done. One night of cooking and two meals.

Breaded Chicken Breast

Last night, I came home with no desire to cook.  So, I started open up doors.  In my pantry I found un-opened Trader Joe’s cornbread stuffing.  In the refrigerator, I found chicken breasts.  Then, the light bulb turned on.

Items you will need

Chicken breasts

2 eggs

Tablespoon of milk

Trader Joe’s cornbread stuffing

Handful of cheese (optional)

Trader Joe’s spray olive oil

Preheat the oven to 350 degrees.  Cover a cookie sheet with tin foil.

I put 3 cups of the cornbread stuffing mix into a plastic bad and smashed it up.  I did not make the mixture too fine.  I added about 2 teaspoons of dried thyme, basil, oregano, garlic powder,  truffle salt and fine ground black pepper.  I mixed the bag up and poured the contents onto a plate.

On another plate, I beat two eggs with a tablespoon of milk.

I washed off the chicken breast and covered it in the egg and milk mixture.  I picked up the chicken breast, allowed the excess of the mixture to run off and placed it in the bread mixture. 

I made sure both sides where covered with the bread.  I even placed a little extra on the side facing up.  Careful not to lose any of the coating, I placed the chicken breast on the cookie sheet.  I did this same process for the other 2 chicken breasts.  When finished, I covered the outside of the breaded chicken with Trader Joe’s spray Olive Oil.

Before placing the chicken in the oven, I covered the chicken with tin foil.  After 25 minutes, I checked on the chicken.  I felt firm and almost cooked.  I pulled it out of the oven, removed the tin foil cover and added a little cheese to the top of each.  I used shredded Cheddar, Jack and Parmesan.  I placed the sheet, uncovered, back into the oven.  I let it cook a little longer, until the outside was golden brown and the cheese was melted.

As a side, I made a salad.  I chopped up romaine lettuce, cold asparagus, tomatoes and red onion.  I added some Caesar dressing and was ready to go. 

Then whole thing one requires about 15 minutes of attention.   The whole family loved it.

Enjoy!

Frenched Lamb Rack

Required Item
Frenched Lamb Rack
Black Truffle Salt/ regular salt
Black Pepper
Kerrygold Pure Irish Butter

A head chef once told me to leave meat at room temperature for at least 45 minutes before you cook it.  This way, the outside can be seared and the pink middle will be warm.

First, cut the Frenched Lamb Rack along the inside of the bone.  This will give you a nice little medallion piece with a flat side against one bone.  Let the meat sit out, covered, for 30 to 45 minutes.  You must cut the meat prior to bring it to room temp.  I get my lamb at Trader Joe's.

Place about 1/4 of a stick of butter and a few table spoons of butter in a pan at medium heat.  Top both sides of the raw lamb with Truffle Salt and fresh ground pepper.

Place the lamb in the pan.  The lamb should sizzle a little when it hits the pan.  You want to brown the lamb on both sides.  This process will only take a few minutes so make sure to have all the other items for the plate ready.

Side suggestions: mashed potatoes,  steamed asparagus, fancy green salad

Tips:
Trader Joe's carries great fresh ground salt and pepper shakers.  They last a long time, and you though them away when they are empty.

If you want to jazz up the lamb more, you could add a cube of frozen garlic to the pan.  Or, you could add fresh chopped thyme and oregano to the lamb, in addition to the salt and pepper.

When I serve this dish, I like to place a hill of mashed potatoes in the center of the plate and place the lamb on top.  Then, I add asparagus or Brussels sprouts around the outside.

BBQ Chicken Pizza – Trader Joe’s Style

This is a huge hit on Friday nights.  It is easy to make and goes well with a few beers.

Required Items
TJ pre cooked BBQ Chicken Strips
Shredded Mozzarella
Cilantro (a must for this dish)
1 Red Onion
TJ raw pizza dough – plain
TJ pizza sauce and TJ BBQ sauce



Follow the directions for the pizza dough (you need to let it sit out for about 20 minutes at room temp).  While you are waiting for the dough to set up, turn on the oven to the temperature on the pizza dough bag.

Place the dough on a FLOURED cookie sheet, or a pizza stone. Spread out the dough with a floured rolling pin (or a drinking glass). Top the raw dough with a 50/50 mixture Pizza Sauce and BBQ Sauce. 

Now top with shredded mozzarella and add chicken strips. Scatter raw, diced red onion.  Add another layer of cheese. Put it in the oven.  When the pizza is almost ready, add the chopped cilantro.  Let the pizza cool for a few minutes before you eat it.

Substitutes:  You could use pre-cooked pizza dough instead of the TJ raw pizza dough.  If you do not like cilantro, try to suck it up for this one because it completes the flavor of the pizza.

**Pizza dough is really sticky.  Flour "deactives" the stickiness.  DO NOT USE WATER on the raw pizza doug.  It is a big mistake, tust me.

Meaty Pasta

Last night, before leaving work, I asked my husband the same question I ask him every night, "What do you want for dinner?" This time he said "meaty pasta." I like requests open to interpretation. Here is what I came up with after a visit to the store.

Meaty Pasta….

Jennie-O Turkey Sweet Lean Italian Sausage

Fresh Spinach and Ricotta Ravioli

Tomato Basil Pasta Sauce

 I put some olive oil in a sauté pan with low heat. I took the sausage out of the skin and added it to the pan. I seasoned the meat with fresh ground pepper and black truffle salt. After the meat was cooked, I added the pasta sauce, a cub of frozen garlic and a handful of fresh oregano, basil and thyme. If you really like chunky sauce, add some stewed diced tomatoes and frozen spinach. Let the sauce simmer at a lower heat while you cook the pasta.

I chose spinach ravioli but this meat sauce would go well with cheese tortellini and spaghetti.


When everything was cooked, I layered a plate with ravioli and covered it with a meat sauce. I added a little fresh basil and parmesan to garnish the top. Enjoy!