The "Hubby's" Homemade Pizza

The "Hubby's" Pizza Dough


This basic pizza dough recipe is inspired from The California Pizza Kitchen Cookbook.

Ingredients:
1 tsp. yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees fairenhight)
1 1/2 cups all purpose flour
2 tsp. sugar
1 tsp. salt
1 tablespoon extra virgin olive oil plus 1 tsp for coating


Directions:
To Make The Dough:

Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures above 120 degrees fairinheight and above will kill the yeast, and your dough will not rise.

The next step can be 3 different ways depending on what appliances you have in the kitchen.

If you have an upright electric mixer (this is what the hubby uses).....

Use the mixing paddle attatchment beacause the batch size is too small for the dough hook to work.

Combine all other ingredients (except the additional teaspoon of olive oil) and combine them with the disolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this will kill some of the yeast).
Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix dough. Mix for 2-3 minutes, until the dough is smooth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause the dough to rise too fast.


Next lightly oil the dough ball and the interior of a 1 qt. glass bowl. Place the dough ball in the glass bowl. and seal the bowl with plastic wrap; seal air tight. Set aside at room tempwerature (70-80 degrees fairinhight) to rise until it doubles in size, about 1 1/2 - 2 hours.

After the dough has risen you can use it now or save it for later.

If you are going to save for later then punch down the bowl with your fist, reform a nice round ball and return it to the same bowl; cover again with plastic food wrap. Place the bowl in the refrigerator overnight, covered airtight.



Toppings vary depending what we have in the refrigerator. Mostly the "Hubby" uses a combo of pepperoni slices and salami.

Leftover Italian Sausage and Pepperoni Pizza

Ma’s Pepper Steak

Ma’s Pepper Steak
Ingredients:
1 tablespoon vegetable oil
1 ½ pounds round steak
Salt & pepper to taste
1 chopped onion
1 to 2 cups beef broth
3 tablespoons soy sauce
2 green peppers, cut into small strips
2  tablespoons cornstarch
1 tablespoon water

Directions:
Cut your meat into long strips and stir fry quickly in skillet with vegetable oil.  Remove meat and place on small dish. Sauté onion till brown.
Add beef broth, meat, and soy sauce to skillet and cook on low for 2 hours till meat becomes tender.
Add green peppers the last half hour so they are crisp and not soggy.
Add cornstarch and water mixture.
Serve over rice.

Eggplant Parmesan

Eggplant Parmesan

Ingredients:
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella


Directions:
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Smothered Green Beans Italiano

Smothered Green Beans Italiano
Ingredients:
1/3 cup olive oil
1/3 cup butter
6 cloves garlic, crushed
½ cup chopped onion
1/3 cup fresh parsley
2 cans (28 oz each) tomatoes
½ teaspoon salt
½ teaspoon pepper
1 tablespoon oregano
1 teaspoon basil
4 bay leaves
4 tablespoons tomato paste
27 ounces of fresh or frozen green beans

Directions:
Heat oil and butter in saucepan.
Sauté garlic, onion, and parsley till light brown. Do not burn.
Stir in tomatoes, salt, pepper, basil, and bay leaves.
Heat to a boil. Reduce heat and simmer 50 minutes stirring when needed. Remove bay leaves. Add tomato paste, cook 5 more minutes.
Cook and drain green beans and pour sauce over them. Serve immediately.

The "Hubby's" Sauteed Peppers and Onions

The "Hubby's" Sautéed Peppers and Onions
Initially I found a recipe for sautéed peppers and onions. I made them with some grilled Italian sausages. Some recipes call for red wine vinegar but I switched it with Balsamic vinegar.

This recipe goes well with not only Italian sausages but chicken and steak. My Mother in Law uses the leftovers for a mid morning breakfast with eggs or for lunch as a pepper sandwich.

This is super easy to make and is absolutely delicious.

I especially love using the mini sweet peppers, but any kind would work.

Ingredients:
1 pound of sweet peppers
2 Yellow Onion
1 Clove of Garlic, minced
Extra Virgin Olive Oil
Balsalmic Vinegar
Salt
Pepper

Directions:
Slice the peppers long,  1/4"wide and slices onions in half then into about a  1/4" - 1/2" slices. Chop your garlic.
Place a medium skillet on medium heat with a light coating of olive oil.
Add the sliced onions, peppers, and garlic into the skillet and let them cook for about 10 minutes,stirring occasionally. Turn the heat down after 10 minutes to low. Continue to cook on low, stirring frequently. When the the onions and peppers are soft add 2 caps of Balsamic Vinegar into the skillet.Stir. Add a pinch of sea salt and fresh ground pepper.


Mangia!

A Happy Mate Recipe

A Happy Mate Recipe

Serves 2
First use care in selection. Get one that is not too young, but tender and healthy. If you choose one recklessly it may not keep. Don’t put in hot water, this makes them turn sour. Sweeten with smiles and spice with patience. All varieties will respond. To insure a wonderful consistency, stir gently, never beat and don’t leave unattended for long periods of time. To add a delicious flavor, sprinkle generously with praise and appreciation. The poorest specimen may be improved if you follow these instructions and will keep for an unlimited number of years in any climate.

-Tried and Tested True(source) “Holiday Songbook and Recipes Guide” A Press & Sun –Bulletin Advertising Feature

Chicken Cacciatore

Chicken Cacciatore
Ingredients:
1 tablespoon extra virgin olive oil
4 (about 1 pound) boneless, skinless chicken breast halves, cut into 1-inch pieces
1 large green bell pepper, cut into thin strips
1 (15-ounce) jar of Marinara Sauce
1/2 cup water
2 cups hot cooked garlic mashed potatoes

Directions:
Heat oil in large nonstick skillet over medium-high heat. Add chicken and bell pepper; cook, stirring frequently, for 5 minutes or until chicken is lightly browned.
Add sauce and water to skillet; bring to a boil. Reduce heat to low; cover. Cook for 5 minutes or until chicken is no longer pink. Pour over mashed potatoes.

Makes 4 servings.

Italian Spinach & Mushroom Salad

Italian Spinach & Mushroom Salad
Ingredients:
1 (10-ounce) package fresh spinach leaves, rinsed and patted dry
1 (8-ounce) package sliced mushrooms
1 (19-ounce) can chick peas or garbanzos, rinsed and drained
1/3 cup real bacon bits
Seasoned croutons
1/2 cup Italian dressing

Directions:
In large salad bowl, combine all ingredients except dressing. Drizzle with Italian dressing; toss gently. Serve on chilled plates.


Makes 4 servings

Simmered Tuscan Chicken

Simmered Tuscan Chicken
Ingredients:
1 lb boneless chicken breasts cut into 1” cubes
2 cloves of garlic, minced
2 tbl olive oil
4 med potatoes cut into cubes (about 4 cups)
1 med red bell pepper, diced
1 – 27 oz jar of sauce
1 lb cut green beans
1 tsp dried basil
Salt & pepper to taste

Directions:
In a skillet sauté chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and peppers; continue to cook about 5 minutes stirring occasionally. Add sauce, basil, green beans, salt, pepper- Bring to a boil. Reduce heat to med, cover and simmer for 35 min or until chicken is cooked thoroughly, and potatoes are tender. Stir occasionally. Cook for about 40 minutes.
Serves 6.

This freezes well.

Tilapia Scaloppine

Tilapia Scaloppine

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 pound tilapia fillets
salt and ground black pepper to taste
1/2 cup sliced fresh button mushrooms
2 tablespoons drained capers
1/2 cup white wine
1 lemon, juiced

Directions:
Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.

Serves 4

Pasta e Fagioli (Pasta and Beans)

Pasta e Fagioli (Pasta and Beans)
Ingredients:
1 carrot, diced
1 small onion, diced
1 celery root, diced
chopped parsley
2 Tbs butter
2 Tbs olive oil
salt
1 7 oz can of tomatoes, diced
1 -10 oz can of cannelini beans, drained
7 oz of small shaped pasta
Grated parmesan cheese

Preparation:
In a large pot saute onion, carrot, celery, parsley, butter and 2 Tbs oil.
Add tomatoes, beans, water, salt and bring to boil. Reduce the heat, and simmer, covered, until the beans are tender.
Transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Stir the puree back into the beans.
Add pasta, cook, stirring constantly, until the pasta is tender.
Serve with parmesan cheese.

Decadent Fettuccine Alfredo

Decadent Fettuccine Alfredo

This recipe is from Chef Luigi Doleatto of Stefano's Resturant. I found this recipe years ago and it became this gal's go to comfort food.

Fettuccine Alfredo
Serves 6

Ingredients:
1 pint heavy whipping creme
1 c. Parmesan cheese, grated fine
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/4 tsp. salt
1/2 c butter
2 tsp. minced parsley
4 tsp. brandy or cognac, optional
1 lb. fettuccine

Directions:
Mix together in a heavy saucepan the brandy, heavy cream,1/2 cup of the Parmesan cheese, nutmeg, salt, pepper, and butter and heat to boiling. Pay close attention and stir constantly so as not to scorch the sauce. Continue at a slow boil until sauce has thickened. Remove from heat. Cook fettuccine in boiling water until slightly firm, al dente. Drain pasta, then add sauce. Add the remaining Parmesan cheese and toss lightly. Serve immediately while still hot with parsley sprinkled on top.

RIGATONI RUSTICA

Rigatoni Rustica
This is a decadent meal. It tastes so good you keeping eating more than you should.

Ingredients:
12 oz. Rigatoni pasta
1 pound Sweet Italian Sausage
¼ cup red wine
2 Tablespoons Extra Virgin Olive Oil
3 ounces of Prosciutto, Cubed
2 cups onion, Chopped
1 Cup of red Wine
3 Cups Marinara Sauce
1 tablespoon Dried Italian Herbs
¼ tsp Salt
1/8 Teaspoon Black Pepper, freshly ground
½ Cup fresh Parsley, Chopped
Fresh Parmesan Cheese


Directions:
Bring a large pot of water to boil. Add salt to the water.

Put 1 cup of water in skillet. Add sausages to water and bring to a boil. Then simmer on low until water evaporates. Remove sausage to a plate to cool. Add a ¼ cup of red wine to skillet and deglaze, scraping any bits from the sausage. Pour the liquid into a small bowl or cup. Set aside.
Cut sausage on the diagonal. And put back on plate until called needed.

Heat the olive oil in a large skillet over medium high heat. Add onion and prosciutto, sauté for 3 to 4 minutes, stirring occasionally.
Add sausage to skillet and continue cooking until it is no longer pink, stirring occasionally.

Add wine; cook over med low heat until reduced by half, about 3 to 4 minutes.

Add Marinara sauce, salt, pepper, and Italian seasonings; stir until heated.

Cook Rigatoni according to package directions; drain and return to pot.

Add sausage mixture and parsley to hot Rigatoni; toss. Transfer to serving platter or bowl.

Banana Bread

Banana Bread

I have a small Banana Grove in my backyard. The above stalk are apple bananas. They are so sweeeet when ripe. And especially good in this Banana Bread recipe.

Banana Bread
Makes 1 loaf

Ingredients:
3 ripe bananas
2 eggs, well beaten
2 Tbsp. mellted butter
2 c. flour
1/2 to 3/4 c sugar
1 tsp. salt
1 tsp. baking soda
1/2 c. coarsely chopped pecans, optional

Directions:
Preheat oven to 350 degrees. Mash bananas well and mix with eggs and melted butter. Stir in flour, sugar, salt, and baking soda. Add nuts. Spoon into a greased 9x5 inch loaf pan. Bake in oven for one hour. Allow to sit rack for 15 minutes, then turn out onto rack and allow to cool.

Chicken Lentil Soup

Ingredients:
2 cups cut up chicken
1 1/2 cups lentils
2 quarts water
1/4 cup olive oil
1 medium onion, peeled and chopped
2 ribs celery, sliced
1 28-ounce can plum tomatoes, with liquid
Salt and pepper to taste
1/2 cup acini di pepe or pastina
Freshly grated Pecorino Romano cheese
Place the lentils in a bowl, add water to cover, and soak overnight.

Directions:
Drain and discard the soaking water. Wash the lentils well in warm water, place in a soup pot, cover with the 2 quarts water, and bring to a boil. Add the oil, onion, celery, and tomatoes. Lower the heat and simmer the mixture, covered, for about 35 minutes, or until the lentils are tender. (The cooking time will be about 1½ hours if the lentils were not presoaked.)

Add salt, pepper, and the pasta. Cook for about 15 minutes longer, or until pasta is al dente. Ladle the soup into bowls and serve immediately, sprinkled with a little Pecorino Romano.

Jemima's Stuffed Peppers

Ingredients:
6 large peppers, any color, we prefer orange and or red.
1 pound ground beef
1 cup chopped onion
1/8 teaspoon garlic powder
1 cup cooked rice
1 cup tomato sauce
¾ cup shredded mozzarella cheese

Directions:
Cut a thin slice from stem end of pepper. Remove seed and membranes. Rinse. Cook peppers in boiling water for 5 minutes.
Sauté hamburger and onion in skillet. Stir in garlic powder, rice and tomato sauce. Stuff each pepper. Pour remaining tomato sauce over peppers.
Cover and bake in a 350 degree oven for 45 minutes.
uncover and cook 15 minutes longer. Sprinkle with cheese.

Cheese Tortellini with Walnut Pesto

Cheese Tortellini with Walnut Pesto






This is a an easy, inexpensive, and very tasty entree. I prefer to use from the freezer, Mama's Home Style Cheese Tortellini. I love their products. My husband is quite pleased with them considering they are frozen.

Ingredients:

1 cup walnuts

1 ½ cup lightly packed Italian flat leaf parsley, remove any thick stems

1 or 2 cloves of garlic

4 tablespoons of grated Parmesan cheese

½ cup of good extra virgin olive oil

¼ teaspoon of fresh ground pepper

1 pound fresh or frozen cheese tortellini

1 tablespoon of butter

½ cup reserved pasta water

Fresh shaved Parmesan cheese as a topping

Directions:

In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, and pepper to a coarse puree.

Bring a large pot of water to boil. Add salt to the water. Cook the tortellini according to the package. Drain the tortellini. Put back in the pot. Add the ½ cup of pasta water, the walnut pesto, and add the butter. Stir the ingredients. Add Parmesan cheese. Serve as a first course on salad dishes or in large bowls as a main course.

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Welcome to my cooking blog. I'll be posting the latest recipes made in my kitchen, sharing recipes I find from magazines, old recipe books, and from friends & family.