Pizza dough
Ingredients
- 1 1/2 cups all purpose flour *more for the board and your hands
- 1 tbsp. olive oil
- 1 tsp. kosher or sea salt
- 1/2 package active dry yeast approx 1/2 tbsp.
- 1 tsp. sugar
- 1/2 cup warm water approx. 110 degrees
- Extra olive oil for the bowl
Instructions
- Place the sugar in a small container, I use a 2 cup measuring cup. Add the warm water and sprinkle on the yeast. Mix with fork and allow to "bloom" for ten minutes. It should become very frothy, that's how you can tell your yeast is "alive". Add the flour, 1 tbsp. olive oil and salt to a food processor. You can also use a mixer with the paddle attachment or do by hand. I find the food processor the quickest method. Once the yeast is ready, turn on the processor or the mixer and add the yeast liquid. If doing by hand, place all the dry ingredients in a bowl and add the yeast mixture to the center and stir with a fork to incorporate. Process in the processor till the dough forms a ball and remove. Place on a floured board and flour your hands. Knead over and over onto itself for about two minutes. The dough should be soft and elastic. Roll into a ball. Oil a large bowl, roll around the dough to cover in oil and cover the bowl with plastic wrap or a damp cloth. Place in a warm spot for an hour to rise, should almost be double in size. Once rise, remove from the bowl and place on a floured board, With floured hands, punch down on the dough and use then or refrigerate in plastic wrap. Remove one hour before using to heat up to room temperature. Makes one 12" pizza
Fresh cranberry orange poblano pepper jam
Ingredients
- 1 12 oz. bag fresh cranberries
- 2 navel oranges juiced
- Zest 2 navel oranges
- 1/4 poblano pepper chopped
- 1/4-1/2 cup sugar to taste
- up to 1 cup water added to to juice To make one cup total liquid
Instructions
- Place the fresh cranberries into a medium sized saucepan on high heat. Add all ingredients to the pan and bring to a boil. Turn down to low heat and simmer for 15 minutes until almost all the cranberries are popped stirring occasionally. Jam will thicken as it cools. Serves 4-6 depending on size. Enjoy! *If you don't like the heat from peppers, feel free to leave it out!
Collard greens
Fill a dutch oven 3/4 with water and place on high heat and bring to a boil. Rinse collards well and make sure the tough, middle stem is removed. Use a small pair of kitchen shears to remove it. Place all ingredients on the dutch oven and once it comes to a boil, bring heat down to simmer, cover, and cook for 2 hours. Greens will be very tender. The liquid that remains is called pot likker and is full of nutrients. Many pour it on the rice with the black eyed peas or drink it on its own. It can be poured over the greens in a bowl as well.
Enjoy, 1 bunch serves 2, 2 bunches 4 people
Ingredients
- 1-2 bunches fresh collard greens wash liberally, remove tough center stem
- 1 medium onion peeled and quartered
- 3 cloves garlic peeled
- 1 small turnip or three radishes
- 3-4 squirts hot sauce to taste
- 1/4 cup sugar
- 2 tbsp. white vinegar
Instructions
- Fill a dutch oven 3/4 with water and place on high heat and bring to a boil. Rinse collards well and make sure the tough, middle stem is removed. Use a small pair of kitchen shears to remove it. Place all ingredients on the dutch oven and once it comes to a boil, bring heat down to simmer, cover, and cook for 2 hours. Greens will be very tender. The liquid that remains is called pot likker and is full of nutrients. Many pour it on the rice with the black eyed peas or drink it on its own. It can be poured over the greens in a bowl as well. Enjoy, 1 bunch serves 2, 2 bunches 4 people
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