March 23, 2011

Calzones

For the dough:
1 pkg yeast
1 Tbsp sugar
1 cup warm water (110-120 degrees F)
1 tsp garlic salt
3 Tbsp olive oil
2 1/3 cup white flour
2/3 cup whole wheat flour

Combine yeast, sugar and warm water and let set for 5 minutes.
Mix flours and gatlic salt together.
Add yeast mixture and oil.
Mix well.
Let dough rise, in a warm place, for about 1 hour, until approximately double in size.

Roll out a small portion of the dough at a time. (Divides well into 4 equal portions)

Optional toppings for the filling:
Mozzarella cheese
Pizza sauce
Turkey pepperoni
Olives
Mushrooms
-Really whatever you like on pizza

Place toppings of your choosing on one half of the dough.
Fold the other side over the fillings and crimp the edges together with a fork.



Set on baking tray.
Bake at 400 for 10-15 minutes until lightly browned. Test to make sure dough is done baking.



Serve with pizza sauce for dipping.

To make your own pizza sauce:
15oz. can tomato sauce
0.5 tsp garlic powder
0.5 tsp dried oregano
0.5 tsp dried basil
0.25 tsp dried parsley
dash or two of dried thyme

March 21, 2011

Apple Cinnamon Roll Cup Cakes

Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour + 2 cups all-purpose whole wheat flour, divided
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature

Directions
In a small saucepan warm almond milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.

Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples

Roll out dough into a long rectangle about 1/4” thick.
Brush with about half of the melted butter.
To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, walnuts, and apples.
Spread the walnut/apple mixture evenly over the dough, leaving about an inch empty on all sides.

Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining 0.25 cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider

Directions
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.


Based on the recipe found HERE.

Ingredient List Recap:

Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour
2 cups all-purpose whole wheat flour
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature

Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider

March 17, 2011

Teriyaki Chicken Stew

Ingredients

1.5 lbs boneless, skinless chicken, trimmed and cut into 1-inch pieces
1 bag (16 ounces) frozen Asian stir-fry vegetable blend (such as Birds Eye)
2 cups halved baby carrots
0.5 cup low-sodium chicken broth
6 tbsp + 2 tbsp low-sodium teriyaki sauce, divided
2 tbsp cornstarch
4 cups broccoli flowerets
3 cups prepared rice (optional) - I used whole grain brown rice

Directions

Combine chicken, vegetables (minus the broccoli), carrots, broth and 6 tablespoons of the teriyaki sauce in slow cooker. Cover; cook on HIGH for 2.5 hours or on LOW for 5 hours.

Stir together remaining 2 tablespoons teriyaki sauce with cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook an additional 30 minutes or until sauce has thickened. Serve over rice, if desired.

Italian Meatloaf

Ingredients

1 package (1.25 lbs.) ground turkey
1 medium-size onion, chopped
1 small green pepper, finely chopped
1 egg, lightly beaten
2 cloves garlic, chopped
1 can (8 ounces) tomato sauce
1/2 cup whole grain brown rice
1/3 cup plus 2 tablespoons grated Parmesan cheese (optional for those who are not lactose intolerant)
2 teaspoons Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Directions

1. Press a 24-inch long piece of nonstick aluminum foil into an oval slow cooker bowl, with nonstick side facing up, so that it is flush with bowl and ends hang out over sides.

2. In a large bowl, gently stir together turkey, onion, green pepper, egg, garlic, 1/2 cup tomato sauce, rice, 1/3 cup cheese (if using), 1 teaspoon Italian seasoning, garlic salt and black pepper. Place meatloaf mixture in slow cooker and form into a 9 x 5-inch log. Cover and cook on HIGH 2-1/2 hours or on LOW 4-1/2 hours or until internal temperature registers 160° on an instant read thermomter.

3. About 30 minutes before cooking is complete, place remaining 1/4 cup tomato sauce in a small bowl and stir in remaining 2 tablespoons Parmean cheese and 1 teaspoon Italian seasoning. Pour tomato sauce mixture over meatloaf; cover and continue to cook another 30 minutes.

4. Carefully lift meatloaf out of slow cooker using foil cradle and place on a cutting board. Using two long offset spatulas, carefully lift meatloaf off of foil and place on serving dish. Discard foil and any liquid and serve immediately.

Corn Chowder

Ingredients

1 tbsp vegetable oil
2 medium-size carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 tsp dried thyme
1/8 tsp paprika
4 cups frozen corn kernels
2 cups Lactaid milk
3 tablespoons cornstarch
2 tbsp water
3/4 teaspoon salt
5 slices turkey bacon, prepared and crumbled

Directions

1. Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.

2. Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on HIGH for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.

3. Stir in corn and milk; cover and cook for 1 hour or until heated through.

4. In a small bowl, stir together cornstarch and water and whisk into soup; cook an additional 10 minutes. Stir in salt.

5. Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately.