Well Stocked Greek Pantry
Olive OÃl
Kalamata Olives
Canned Gigante Beans
Grape Leaves
Nigella
Greek Oregano
Dried Orange Peel
Bay Leaves
Cinnamon
Nutmeg
Cloves
Fennel
Madras Pepper
Yellow Split Pea or Dried “Fava†Beans
Dried Figs
Zante Currants
Tuna Alonnisos
Santorini Capers
Trahanas (Ancient Greek Pasta)
Orzo
Thyme Honey (such as Eergon)
Fire Roasted Red Peppers in Vinegar
Fleur de Sal
Phyllo Dough
Feta Cheese
Lemon
Mint
Well Stocked Mexican Pantry
Masa Harina
Mexican Lard
Black Beans
Pinto Beans
Fideos
Pepitos
Guajillo Chiles
Chipotle Chiles
Ancho Chiles
Pasilla Chiles
Achiote
Mexican Oregano
Canela Cinnamon
Anise seeds
Chili powder
Crushed red pepper and cayenne
Cumin (seeds and ground)
Garlic
Ground allspice
Ground ancho chile pepper
Ground coriander
Tamarind
Agave
Mexican Chocolate
Piloncillo
Crema
Queso Cojita
Queso Oaxaca
Limes
Poblanos
Epazote
Cilantro
Canned Tomatoes
High Quality Canned Fish: Tuna, Sardines, Anchovies
Semolina FLour
Bread Crumbs
Balsamic Vinegar
Basil
Caponata
Capers
Dried Porcini Mushrooms
Fava Beans
Fennel
Garlic
Giardiera
Gnocchi
Lemon
Mint
Olives
Olive Oil
Onion
Oregano
Parsley
Pasta, Various
Pine Nuts
Polenta
Red Pepper Flakes
Roasted Red Peppers
White Beans
Cheeses:Â Parm-Reggi, Salumi
Arborio Rice
Allspice
Annato (Achiote)
Black Beans
Callaloo
Cilantro
Cinnamon
Cloves
Coconut Milk
Coconut Water
Coconut Aminos
Coconut Oil
Coconut
Corn Meal
Garlic Powder
Ginger
“Green Seasoning”
“Ground Provisions” – tubular root vegetables, cassava, yucca, sweet potatoes, yams, etc.
Jerk Seasoning
Limes
Mint
Molasses
Nutmeg
Palm Sugar
Pepper Sauces
Pigeon Peas
Kidney Beans
Yellow & Green Split Peas
Rice
Rum
Saltfish
Saltmeat (pig tails, beef)
Scallion
Scotch Bonnet or Habanero Peppers
Sweet Potato
Thyme
Turmeric
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1 T. Butter
1 T. Flour
1/8 tsp. Salt
Dash Pepper
3/4 C. Milk
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In small saucepan melt butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute longer.
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Almond Sauce: Cook as above, except add 1/4 C. Slivered Almonds with melted butter. Omit salt, and add 1 tsp. chicken bullion granules with the flour.
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Cheese Sauce: Prepare as above, but omit salt. Over low heat, stir 3/4 C. shredded cheese into cooked sauce. Continue stirring until melted.Â
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Herb-Garlic Sauce: Cook 1 clove minced garlic in melted butter. Stir in 1/4 tsp. chosen herb with the flour (basil, caraway, oregano, celery seed, sage).
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Lemon-Chive:Â Stir in snipped chives and grated lemon peel with the flour.
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Parmesan Cheese: Omit salt. Stir in 1/4 C. Parmesan cheese into cooked sauce until melted.
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1 C. Whipping Cream
2 T. Sugar
1/2 tsp. Vanilla
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Beat all ingredients in a chilled bowl until soft peaks form.
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1 C. Milk
1 C. Flour
2 T. Yogurt, plain
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Heat milk until it reaches 100F (38C) on a thermometer. Remove from heat and stir in yogurt. Port mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in container lid to allow gases to escape. Mixture should resemble the consistency of yogurt. A curd should form and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture, simply stir it back in. If liquid or starter turns pink, discard mixture and start again.
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After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. If clear liquid forms on top of mixture, stir it back into starter. Each time you use part of your starter replenish it with equal amounts of warm milk 100F (38C) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Cover and store in refrigerator until needed. Starter should always be at room temperature before using. Low-fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.
8 fresh garlic bulbs
2 to 4 tsp. olive oil
4 rosemary sprigs, or oregano sprigs
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Remove outer layers of skin from garlic, leaving cloves and head intact. Place all heads on double thickness of foil; top with olive oil and herbs. Fold up and seal. Bake in 375 degree F. oven for about 1 hour. Serve one whole head per person. Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread. Note: If you prefer you may trim tops off garlic heads to expose tops of garlic cloves. This makes cloves easier to scoop out. Then bake as instructed. Cooking time may be slightly reduced.
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|
PASTA, RICE, GRAINS |
SAUCE |
MEAT |
VEGETABLES |
|
1 cup uncooked |
14-16 oz. plus 1-1/2 cups liquid |
1 lb. cooked |
2 cups, cooked or raw |
|
Rice Mixes Tortellini White Rice Brown Rice Pasta Spaghetti Bulgur Wheat Noodles Pasta Mixes |
Cream of Chicken Soup Cream of Mushroom Soup Canned Broth Pasta Sauce Cheese Sauces Cream of Potato Soup Tomato Soup Alfredo Sauce |
Ground Beef Chopped Beef Frozen Meatballs Chopped Chicken Sliced Pork Chopped Ham Uncooked Shrimp |
Canned Beans Baby Carrots Bell Peppers Hash Brown Potatoes Peas Corn Green Beans Broccoli Frozen Mixed Vegetables |
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Choose one ingredient from each column and combine them in a large skillet with a tight cover. This is a great way to use leftover meats and vegetables.
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Bring the ingredients to a boil in a large skillet, then stir well, reduce heat, cover, and simmer for 20-30 minutes until pasta or rice is tender and meat and vegetables are thoroughly heated. Sprinkle cheese over skillet just before serving. You can begin each skillet meal by sautéing some onion and garlic in a bit of oil, then adding the remaining ingredients and simmering until done.
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4 C. packaged Cornflake Crumbs
4 tsp. Chicken Bullion
4 tsp. Paprika
2 tsp. Poultry Seasoning
1 tsp. Italian Herb Seasoning
1/2 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
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Combine all ingredients and mix well. Place in an air-tight container. Mix well before using. Plan to use about 1 tsp. breading for each item breaded.
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(for painting sugar cookies)
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2 Large Egg Yolks
Liquid Food Coloring
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Beat yolks and divide into several small containers (5). Add food coloring while mixing, drop by drop until desired color is achieved. Paint cookies BEFORE baking.
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4 1/4 – 4 3/4 C. Flour
1 pkg. Dry Yeast
1 C. Milk
1/3 C. Sugar
1/3 C. Shortening or Butter
1/2 tsp. Salt
2 Eggs
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Combine 2 C. of flour and the yeast; Set aside. Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts. Add to flour mixture along with the eggs. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Using spoon, stir in as much flour as you can.
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Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic. Shape dough into ball. Place into greased ball and turn to coat. Cover and let rise until double. Punch dough down. Turn onto lightly floured surface. Divide dough in half and allow to rest 10 minutes. Shape dough into desired rolls. Cover and allow to rise in a warm place until nearly double.
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Butterhorns: roll dough into circle.  Cut like a pizza, and roll crescents up. Brush with melted butter
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Rosettes: Divide each dough half into 16 pieces. Roll each piece on lightly floured surface. Roll into 12†rope. Tie in loose knot. Leaving 2 long ends. Tuck top end under roll. Bring bottom up and tuck into center.
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Parker House Rolls: Roll dough and cut into round pieces. Make an off-center partial cut with a dull knife. Fold so larger piece hangs over the lower.
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Cloverleafs: Roll small pieces into small balls. Place 3 in greased muffin cup.
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Bake 12-15 minutes or until golden brown
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1 1/2 C. Milk
1 C. Flour
2 Eggs
1 T. Oil
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Combine all ingredients with 1/4 tsp. salt. Beat with rotary beater until well-mixed. Heat a lightly greased 6†skillet. Remove from heat. Spoon in 2 T. crepe batter and tilt skillet to spread. Return to heat, brown on one side only. Invert pan over paper towels and remove crepe. Repeat until batter is gone, greasing skillet occasionally. You can omit salt and use 2 T. sugar for desert crepes.
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1 C. Mirin
1/2 C. sake
1/2 C. dark soy sauce
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Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes.   Cool before using as a marinade.
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1 giblets, neck and liver from Turkey
6 C. water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 bay leaf
1 tsp. whole black peppercorns
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In a large saucepan, combine the neck and giblets (excluding the liver), 6 C. water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes. Strain the stock through a fine sieve into a bowl. Reserve the liver for stuffing. Reserve the neck and remaining giblets for the gravy.
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1 lb. shredded Gruyère
1 clove garlic
1 1/2 C. dry white wine
1 T. lemon juice
3 T. flour
pepper and nutmeg to taste
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for dipping:
1 baguette, cut into cubes
1 apple (granny smith or some tart/sweet thing), cut into chunks
1 lb. cooked sausages, sliced thick
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Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, or sausage and dip in the fondue.
Basic Roasted Pumpkin Seeds: Preheat oven to 350°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
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Lemon Pepper Pumpkin Seeds: In a medium-sized bowl whisk together 1 egg white, and 2 tsp. Lemon Pepper (the kidlet’s favorite seasoning on everything ;)). Add 1 C. pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more lemon pepper when they come out of the oven. Taste and season with salt if needed (lemon pepper has a fair amount of salt in it).
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Chili Powder Pumpkin Seeds: In a medium-sized bowl whisk together 1 egg white, 2 tsp. chili powder and 1/2 tsp. salt. Add 1 C. pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more chili powder when they come out of the oven. Taste and season with more salt if needed.Â
Spicy and Cheesy Pumpkin Seeds: In a small mixing bowl, beat an egg white with a whisk until soft and foamy. Stir in a pinch of salt, ¼ tsp. Cayenne Pepper, ¼ tsp. Garlic Powder, 2 tsp. Soy Sauce, and ¼ C. very finely and freshly grated Parmesan Cheese. Spread 2 C. pumpkin seeds in an even layer on a parchment-lined baking sheet. Coat with the egg-white mixture. Bake 13–15 minutes until the pumpkin seeds pop. Let them cool completely and store in a covered container.
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Sweet & Spicy Pumpkin Seeds: In a medium-sized bowl whisk together an egg white, ¼ C. sugar, ½ tsp. cayenne pepper and ½ tsp. salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.
Pumpkin Roasted Pumpkin Seeds
If you really like the *pumpkiny* flavor of pumpkin seeds, you can do it differently.  Do not rinse the seeds. The pulpy bits left on the seeds crisp up and turn a little brown and crunchy and add a lot of flavor.
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An antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses. So the antipasto is to be merely tasted, savored slowly in minimal amount rather than devoured. Otherwise it takes the place of the meal, becoming an epilogue instead of a prologue.
There are many different kinds of antipasti. They follow one general rule, which is that hot ones are served before a reasonably light meal, cold ones before a substantial meal. Also, they must have a certain harmony with the rest of the menu – they should bear some relationship to the dishes that follow. The visual element of antipasti dishes is important so that the appetite is stimulated in the imagination even before it is stimulated by the taste. A skillful blending of colors and garnishes is all part of the exercise: preparing a plate of antipasti is like playing with a puzzle.
Most of the recipes have one indispensable ingredient in common: extra virgin olive oil.
Just as olive trees have been constant feature of Tuscan landscape for thousands of years, so olive oil has always played leading role in Tuscan cooking. There is an old saying that wine lift the spirits and oil lift the taste, which confirm the dominant role of olive oil in the kitchens of peasant and aristocrat alike. Bruschetta and raw vegetable dip pinzimonio cannot be the same without the unmistakable taste of extra virgin olive oil!
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A platter of Mediterranean-style savory bites that partners well with predinner drinks at holiday gatherings. It is an easy option for cocktail parties, open houses, and lunch buffets, too, because many of the items can be store-bought.
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Start with a visit to a good deli or specialty-foods store to find ready-made items like olives; specialty nuts, such as Marcona almonds; artisanal cheeses, such as pecorino, Manchego, mozzarella, and fresh goat cheese; spreads, such as tapenade; and cured meats, including prosciutto, salami, mortadella, and coppa. Serve four to six items, and plan on 1 to 2 ounces (30 to 60 g) of each per guest. You can supplement these offerings with raw or roasted vegetables with a Mediterranean-style dipping sauce.
Assembly
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Choose an attractive tray, platter, or cutting board. Or, create a dramatic presentation using a long, narrow platter, a tiered charcuterie “tower,” or several matching small plates, with a single antipasto on each. Arrange the food to create an unfussy, natural look, piling items casually and rolling or loosely folding sliced meats. Decorate with grape leaves, fresh herbs such as sage, rosemary, or thyme. Place small plates, decorative cocktail picks or salad forks, and cocktail napkins next to the antipasto assortment.
Accompaniments
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Serve a basket of thinly sliced baguette rounds, slices of coarse country bread, cubes of focaccia, or crackers. You can also set out bread sticks.
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Traditional Antipasti Platter
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Cold Cuts (charcuterie) – sliced thin:
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Imported prosciutto (San Danielle is the best) or other ham such as Parma or Cappicolla
Mild salami (Columbus) or other Italian cured sausage
Imported mortadella with pistachio nuts
Mild coppa
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Marinated Vegetables:
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Marinated artichoke hearts
Roasted red peppers
Pepperoncini
Marinated mushrooms / Pickled Mushrooms
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Cheeses:
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Bocconcini
Chunks of Parmesano Reggiano or Peccorino
Asiago, Provolone, aged white cheddar and / or Italian Fontina cheese, cut in thin stripes
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Breads:
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Breadsticks
Focaccia, ciabatta or herb slab (variety of artisan breads)
Crostini or Bruschetta
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Olives:
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Combination of Storebought gourmet olives (Kalamata, Nicoise, and Colossole)
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Misc:
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Deviled eggs
Grilled vegetables (zucchini, eggplant, peppers, mushrooms or onions)
Figs (if in season), Melon (if in season, can wrap the prosciutto around it), Fresh Grapes
Candied Walnuts
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Grilled Figs Wrapped in Proscuitto
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1 loaf french bread
6 cloves garlic
1/4 cup olive oil
6 roma tomatoes
1/2 cup grated fresh parmesan cheese
4 tsp. dried oregano
2 tsp. dried basil
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Slice the bread lengthwise once and cut each half in half the short way. Process the garlic and olive oil in a mini chopper until it is blended and brush it on the open faces of the four bread pieces. Slice the tomatoes into rounds, and cover the bread. Sprinkle the oregano and basil evenly over the pieces and then do the same with the cheese. Cook on a cookie sheet or foil under the broiler until the cheese melts and the edges of the bread just start to brown (5-15 minutes).
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BRUSCHETTA, CROSTINI and CROSTONI
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Bruschetta originated in the central part of Italy, and has now spread to other parts. In Tuscany it is called “Fettunta”, that literally means oiled slice.
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In the regions of Umbria, Tuscany, Lazio, Marche and the Abruzzi the original basic bruschetta was always the same 1/2″inch slice of home-made bread, at least 2 days old, unsalted close type of bread with a good crust. It was toasted on a grill over a wood fire, rubbed with garlic while still hot and seasoned with sea salt and extra-virgin olive oil.
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Crostini and Crostoni are variations in size of Bruschetta. Crostini are thinner and Crostoni are thicker. They evolved from the original basic Bruschetta recipe to their present day forms. Some recipes can be quite sophisticated, pretty far away from the original peasant roots.
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TIPS
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1. Bruschetta, Crostini and Crostoni are very quick and easy to prepare, but please always remember to use only the best quality extra-virgin olive oil and good bread.
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2. If you don’t have time to bake your own bread, buy a good firm loaf.
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Never use a loaf which, when you squeeze the crumbs between your fingers, becomes a ball of dough. The bread should spring back after being squeezed.
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3. Traditionally, bruschetta was cooked over charcoal; today it is more often toasted on a ridged cast iron griddle. These methods give the bread a slightly charred flavour as well as an attractive ridged pattern.
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4. Crostoni are either toasted under the grill (Us broiler) or in the oven. Crostini are cooked in the same way. The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.
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Basic Semolina Pasta Dough (Pasta Fresca)
3 C. (375 g) semolina flour
1/2 tsp. kosher salt
1-1 1/4 C. warm water
On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at a time. With a fork, gradually pull some of the flour into the water mixture and continue mixing until a soft dough begins to form. With your hands, knead the dough until it is smooth and elastic, about 8 minutes. Cover the dough with a kitchen towel and let rest for 20 minutes. Cut the dough into desired shapes.
Basic Egg Pasta Dough (Pasta Fresca All’Uovo)
2 1/4C. All Purpose Flour
4 Large Eggs, Room Temperature
Make a well in the flour and add the eggs to the center. With a fork, lightly beat the eggs, and use the fork to gradually pull in some of the flour. Mix the flour and eggs together until well combined. Knead dough until it becomes smooth and elastic. Cover the dough and let rest for 20 minutes. Cut the dough into six pieces and cover with a towel. Pass one piece at a time through a pasta machine. Starting on the widest setting, pass the dough through, then fold the dough like an envelope and pass it through the widest setting again. Repeat these steps until the dough is smooth and elastic, 8 to 10 times. Begin to lower the setting a notch on the pasta machine and pass the dough through once on each setting, finishing on the second to thinnest setting. Lay the clough out on a flat surface sprinkled lightly with flour. Let the dough dry slightly; it should still be a little tack)’ and pliable or it will not cut properly. Cut the dough into desired shapes: tagliatelle, tagliatelle, spaghetti, what have you. Or use the sheets to make stuffed pastas such as ravioli, lasagna, or cannelloni.
Fresh pasta can be flavored with garlic or herbs. For garlic pasta, add one minced large garlic clove to the eggs and salt before incorporating with the flour. For thyme pasta, mix two heaping teaspoons of fresh thyme leaves into the flour before you make the well. This recipe for fresh pasta will make enough for 4 to 6 servings.
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2 1/2 cups all-purpose flour
3 large eggs
Generous pinch of sea salt
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MAKING DOUGH: Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside walls of well into egg mixture to form coarse dough. Knead until dough is satiny and surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic wrap and let dough rest at least 30 minutes and up to 3 hours. KNEADING DOUGH: Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks covered). Working on lightly floured surface, fold dough into thirds as for business letter. Pass dough, edges first, through rollers again. Repeat process six times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks. FORMING PASTA SHEETS: Adjust width of rollers to next smaller setting, and pass dough through rollers. Continue adjusting roller width to smaller settings, running dough through each setting without folding, and dusting rollers very lightly with flour if necessary until long dough sheet forms, about 24 to 30 inches long. Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet). Repeat kneading remaining dough disks and forming them into pasta sheets.
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This simple sauce is the traditional topping on a Neapolitan pizza and suits a wide range of pizza preparations. It is light on the palate and fulfills its role as an undernote to pizza, allowing the additional toppings to stand out. If you are using canned tomatoes, look for the sweetest ones you can find. Taste them out of the can and, if they are a bit too acidic, add a pinch of sugar.
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8 ripe plum (Roma) tomatoes or 1 can (16 oz) plum (Roma) tomatoes with their juicesÂ
1 tablespoon extra-virgin olive oil
salt and freshly ground pepper
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Fit a food mill with the coarse or medium blade and place over a small mixing bowl. Pass the tomatoes through the mill into the bowl. Alternatively, use a food processor: Peel the fresh tomatoes, if using. Place the fresh or canned tomatoes in a food processor fitted with the metal blade and pulse to form a coarse purée. Add the olive oil and season to taste with salt and pepper. Use immediately, or transfer to a tightly covered container and refrigerate for up to 2 days. Makes about 1 1/2 cups, enough for six 9-inch pizzas
A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional in Rome. If you prefer an extra-crisp super-thin crust, roll the dough into a round 11 inches (28 cm) in diameter rather than the 9 inches (23 cm) specified in the pizza recipes. Note that these directions make enough for 2 crusts. This pizza recipe calls for only half that amount. You can refrigerate the extra dough for up to 2 days or freeze for up to 1 month, or double the topping ingredients in the recipes and make 2 pizzas.
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1 1/2 teaspoons active dry yeast
1/4 cup lukewarm water (105 degrees F)
1 1/2 tablespoons olive oil
1/2 cup cold water
1 2/3 cups unbleached all-purpose flour, plus flour for kneading
3/4 teaspoon salt
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In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass. On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes. Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe. You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10 to 15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.
Oils, Vinegars & Condiments
Oils: extra-virgin olive oil, canola oil
Trans-fat-free margarine
Vinegars: distilled white, cider, red-wine, balsamic, rice
Dijon mustard
Ketchup
Barbecue sauce
Reduced-fat mayonnaise
Reduced-sodium soy sauce
Prepared pesto
Salsa
Hot sauce
Salt
Black pepper
Dried herbs and spices: ground cumin, cayenne pepper, chili powder, crushed red pepper, rosemary, thyme leaves, oregano, Italian seasoning blend, tarragon leaves, ground cinnamon, ground ginger
Vanilla extract
Canned tomatoes, tomato paste
Reduced-sodium broths
Canned beans: cannellini, kidney, chickpeas (garbanzo beans)
Canned lentils
Chunk light tuna and salmon
Assorted whole-wheat pasta
Regular and instant brown rice
Whole-wheat couscous
Regular and quick-cooking barley
Bulgur
Rolled oats
Dried lentils
Baking Products
Whole-wheat flour and whole-wheat pastry flour. (Store in the refrigerator or freezer.)
All-purpose flour
Baking powder
Baking soda
Unprocessed wheat bran
Quick-rising yeast
Cornstarch
Brown sugar
Granulated sugar
Honey
Walnuts, pecans, sesame seeds, almonds
Dried apricots, dates, cranberries, raisins
Peanut butter (natural)
1% or skim milk
Reduced-fat sour cream
Fruit juice
Large eggs
Cheese: sharp Cheddar, feta, Parmesan, mozzarella
Nonfat or light vanilla yogurt
Frozen fruit
Frozen vegetables: edamame (soybeans), broccoli, corn, bell pepper-and-onion mix, peas, spinach
Low-fat ice cream, frozen yogurt and/or sorbet
Frozen cheese ravioli or tortellini
2 T. shallots, finely minced
1/4 C. white wine or dry vermouth
1/4 C. white wine vinegar
4 ounces unsalted butter, cut into pieces
Salt to taste
White pepper to taste
Lemon Juice
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In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos
1 1/2 C. bottled Clam Juice
1 C. Water
1 C. Dry White Wine
1 Onion, chopped
6 parsley stems
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Simmer all ingredients together for about 30 minutes, allowing liquid to reduce to 2 C. Strain.
1 T. unsalted butter
1 C. sliced onion
3 parsley stems
2 1/2 lb. fish bones (no heads), well rinsed under cold water, such as halibut
3/4 C. dry white wine
1 T. lemon juice
2 quarts cold water
1/4 C. mushroom trimmings
1 T., roughly chopped garlic
1/2 tsp. fresh thyme leaves
3 thin slices lemon
Salt and freshly ground black pepper
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Set a 1-gallon stockpot over a medium-heat and add the butter to the pan. When the butter has melted, add the onion, parsley and fish bones to the pot. Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes. Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour. Strain and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
2 1/2 C. unbleached all-purpose flour, divided
1 tsp. salt
2 T. sugar
1 1/2 sticks cold unsalted butter, cut into 1/4-inch slices
1/2 C. cold vegetable shortening, cut into 4 pieces
1/4 C. each cold vodka and cold water
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In food processor, pulse 1 1/2 C. flour, salt and sugar until combined, about two 1-second pluses. Add butter and shortening and process until homogenous dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 C. flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4- inch disc. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Yield: 1 (9-inch) double crust
1 T. honey
1 package dry yeast (about 2 1/4 tsp.)
1 C. warm water (100-110F)
2 C. whole-wheat flour – divided
1 C. all-purpose flour
1 tsp. olive oil
1/4 tsp. salt
Dissolve honey and yeast in warm water in the large bowl of your mixer. Let stand 5 minutes until yeast has “bloomed”. Add 1 3/4 C. whole-wheat flour, 1 C. all-purpose flour, oil, and salt. Mix with the paddle attachement of the mixer to form a soft dough. Attach the dough hook to the mixer. Knead on medium speed for 10-15 minutes until dough is elastic and will form a “window-pane” when stretched. Add remaining whole-wheat flour while kneading to prevent dough from sticking too much to the bottom of the mixing bowl. Place dough in a large bowl coated with an additional tsp. olive oil. Turn the dough to coat the top. Cover dough with a clean towel and let rise in a warm place (~85F) 1 hour or until doubled in size. Turn oven on to 500F. Make sure your pizza stone is on the bottom rack [if you use a cookie sheet; preheat oven to 400F]. Punch dough down, cover, and let rest 5 minutes. Divide dough in half. Make each half into a ball. Flatten ball into a circle and strech dough until you have a circle about 12″ in diameter. Bake entire pizza in preheated oven for 5-10 minutes; until dough is golden on the bottom and cheese is bubbling.
Yield: 2 12″ pizza crusts
Each Crust:
Calories: 650
Fat: 4.9g
Fiber: 14.7g
1 leek, well rinsed, trimmed, and chopped
2 medium onions, chopped
3 carrots, scraped and chopped
5 stalks celery, without leaves, chopped
1 C. chopped parsley stems
2 bay leaves, broken into halves
1 tsp. dried marjoram, crushed
1/4 tsp. dried thyme, crushed
12 C. cold water
Combine all the ingredients in a large pot and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 1 hour. Line a strainer or colander with a double thickness of cheesecloth and set it over a very large bowl or pot. Strain the stock through the cheesecloth, discard the solids, and let the stock cool. Store, tightly covered, in the refrigerator for 1 week or in the freezer for several months. 1 C. = 10 calories.
2 cups bread flour
1/2 tsp. salt
1/2 tsp. sugar
1 package quick-rise yeast
3/4 cup warm water (120 to 130 degrees)
1 T. olive oil
Cooking spray
2 T. cornmeal
Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 T. cornmeal.
YIELD: 2 (10-inch) pizza crusts (serving size: 1 crust)
Calories: 603
Fat: 9.7g
Fiber: 1.4g
1 T. Active Dry Yeast
1 1/4 C. Warm Water
1/2 tsp. Sugar
2 T. Olive Oil
3 Cloves Garlic, chopped
1 T. Fresh Basil, Chopped
1 tsp. Pepper
3 C. Flour
1 tsp. Salt
Place yeast in 1/4 cup of warm water with the sugar in a mixing bowl. Stir and let stand about 10 minutes, or until creamy and foamy. Add olive oil, garlic, basil, and pepper and stir. Using the bread dough hook on an electric mixer, add flour, one cup at a time. Add salt and mix until a soft dough forms. Place dough on well floured surface and knead to form a smooth, elastic dough, about 3-4 minutes. Place dough in large bowl sprayed with cooking spray, cover, and let rise until doubled in size, about 1 1/2 hours.
28 oz. Low sodium canned tomatoes
16 oz. Low sodium tomato sauce
5 1/2 oz. Low sodium tomato paste
1/2 C. chopped green bell peppers
1/2 C. chopped onions
1/2 C. diced zucchini
1 C. chopped mushrooms
1/2 C. chopped carrots
1 tsp. dried basil
1 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
3 cloves minced garlic
In a large saucepan, saut bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in some vegetable stock or water till onion is translucent. Add the tomato products, breaking up the whole tomatoes. Simmer for 30 minutes.
Yield: 4 Servings
Serving Size: ~1 C. sauce
Calories: 80
Fat: .6g
Fiber: 2.9g
Notes: Easy to make, and tasty and chunky with lots of veggies, enough that I count it as a vegetable serving. Great to add moisture and flavor to just about anything you can imagine, tons of uses.
For quick snacks I keep small baked meatballs in the freezer. Stick 3 oz. worth in a bowl, top with sauce and nuke until its all thawed and heated through, stirring a couple times while cooking. Yummy by itself or over pasta, barly or rice. Or if I am feeling really sinful, I’ll put that mixture on a french roll, top with a little reduced fat swiss and have myself meatball grinder.
2 C. dry pinto beans
1 tsp. garlic powder or 2 cloves garlic
1 tsp. chili flakes
salt to taste.
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Rinse the pinto beans and soak them overnight. Rinse well. In a crockpot add pinto beans, 8 C. water, garlic, chili, and salt. Cook on high heat for approximately 8 hours. When beans are very soft, pour off water to drain beans, but save some of the water aside. Use a potato masher to mash beans to desired consistency. Add the reserved water as needed. Let cool and store in the refrigerator. They will thicken as they cool. When you reheat the beans, add water a little at a time until they are the desired thickness. Cost: Whole batch: $0.51 Serving: $0.07
9 C. water
1 Tsp. Salt
3 C. cornmeal
1 T. oil to fry
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Bring water to a boil. Reduce to simmer. Add salt.  Slowly stir in corn meal 1 C. at a time. Stir while you add to avoid clumps. Stir continuously for 12-15 min. Polenta will thicken. When it starts to pull away from the pot, turn off the heat and pour it into a greased dish or platter. Let cool 10-15 minutes. Slice and fry until golden brown.  Variations: Garlic: You can mince the garlic and add it to the boiling water at the start, or you can roast the garlic (slice off the top, pour on 1 T. of olive oil, put on a pan in the oven at 450 for 30-45 min or until soft), mash it and mix in while the polenta is thickening. Butter: mix in a few T. of butter when the polenta is thick. Cooling: instead of a platter or dish, you can use C.cake tins to make little polenta cakes (my favorite), if you have any fun shaped cake pans that would work as well. Toppings: top with marinara sauce, basil or eat plain. Cost:  Whole batch – $0.65 (with 3 clove garlic), makes 24 C.cakes Per serving – $0.09 ($0.03 per cake: serving size 3 cakes)
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½ C. EVOO
¼ C. Apple Cider Vinegar
¼ C. Dijon Mustard
1-2 cloves Garlic, chopped fine
Salt and Pepper to taste
Add all ingredients to a jar with tight fitting lid. Cover and shake well; serve. Dressing can be left out for up to 5 days. If refrigerated, remove from fridge to warm up before serving.
Italian: add 1 tsp. dried Oregano and ½ tsp. dried Thyme
Dill: Substitute Dill Mustard for Dijon mustard. Add 2 T. fresh minced Dill
Balsamic: Replace Cider Vinegar with Balsamic Vinegar; reduce mustard to 1 T.
Honey Mustard: Replace Dijon with Honey Mustard
Blue Cheese: Add ¼ C. crumbled blue cheese; reduce mustard to 1 T. Whir dressing in blender to incorporate cheese before serving.
Creamy: Use rice vinegar instead of cider vinegar. Replace mustard with Mayonnaise
From the brown bag lunch cookbook
You can probably find citric acid at a good grocery store, but rennet is harder to come by. You can order it online at several retailers; I’ve purchased it from New England Cheesemaking Supply and Grape and Granary.
I prefer to use liquid vegetarian rennet, which New England Cheesemaking Supply sells at double-strength, so I use 1/8 tsp. for this recipe.
1 gallon Milk, not ultra-pasteurized (Depending on the fat percentage of your milk, you’ll get a very different cheese at the end. Whole milk produces a very rich, soft mozzarella, whereas 1% will make a harder, more string-cheese-like cheese. Fat free can get a bit too rubbery, so I don’t recommend it)
1 1/2 tsp. Citric Acid powder, dissolved in 1/4 cup room-temperature water
1/4 tsp. Liquid Rennet or 1/2 tablet Rennet, dissolved in 1/4 cup room-temperature water
1 tsp. Cheese (Flake) Salt or Kosher Salt
Pour the milk in to a large pot. On medium-low, heat slowly to 55 degrees Fahrenheit. Stir slowly and continuously to keep from scalding. Once the milk reaches 55 degrees, pour in the citric acid mixture and stir well. Keep heating. When the milk hits 88 degrees, add the rennet mixture and stir well. Right around this time the milk will start to thicken, and you’ll see little white flecks stick to your spoon as it starts curdling. Once the milk is in the 90-degree range, it should be noticeably curdled. Stir very gently at this point, if at all — you want to encourage the curds to knit together. Between 95 and 105 degrees, the curds will be quite thick. Turn off the heat once they start separating from the sides of the pot, and there’s a very clear distinction between the curds (white clumps) and whey (yellow liquid). Let the curds rest for 5 minutes.
With a perforated or slotted spoon, ladle the curds into a bowl. The curds will continue expelling whey once they’re in the bowl, which is fine. Once you have pulled most of the curds out of the pot (some little bits will probably still be floating about), pour any excess whey back in the pot. Using a microwave, heat the curds for 60 seconds. Drain off any excess whey, then fold the curds over once, then once again. This is to distribute the heat evenly. Microwave again for about 30-40 seconds, depending on the strength of your microwave. Pour off the whey. Sprinkle the salt onto the cheese, and then fold the curds over twice again. Put them back into the microwave for another 30-40 seconds. Pour of any excess whey.
At this point, the cheese should be very hot, and look like melted mozzarella! The curds will get quite hot — it’s really helpful to have a pair of clean kitchen gloves to protect your hands. Stretch the cheese, and then fold it back on itself. If it tears when you try to stretch it, the cheese is not hot enough; just repeat the microwaving process. Stretch it again once or twice. If you want a more string-cheese like cheese, do it a few more times. You can then twist or braid the cheese, or tear off pieces and roll them into small balls. If you’re going to refrigerate the cheese for later, drop it in a bowl of ice water to get the temperature down quickly. Otherwise, just dig in while it’s still warm!
6 T. chili powder
1 ½ tsp. garlic powder
1 1/2 tsp. onion powder
3/4 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper)
1 1/2 tsp. oregano
1 T. paprika
3 T. cumin
2 T. Kosher salt
2 T. black pepper
Put all of the ingredients in a jar or a container with a lid and shake, shake, shake.
If the onions are sizzling or scorching in step 2, reduce the heat. If the onions are not browning after 15 to 20 minutes, raise the heat.
1 tsp. unsalted butter
1 tsp. vegetable oil
1 tsp. light brown sugar
½ tsp. salt
2 pounds onions, halved and sliced pole to pole into 1/4-inch-thick pieces
1 tsp. water
Pepper
Heat butter and oil in 12-inch nonstick skillet over high heat and stir in sugar and salt. Add onions and stir to coat. Cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. Off heat, stir in water. Season with pepper to taste. (Onions can be refrigerated for up to 1 week.)