Indian Style Pizza

INDIAN PIZZA

3 cups of all-purpose flour

1 package active dry yeast

1 tablespoon of salt

1 tablespoon of garlic powder

1 cup of warm water (120 degrees)

2 tablespoons of cooking oil

1 teaspoon of mustard seed

1 teaspoon of Panch Puran (Fenugreek yellow mustard, fennel seeds, cumin)

1 teaspoon of garlic powder

1 teaspoon of salt

1 pinch of saffron

1 Jar of pizza sauce

1 bag of shredded cheese

Toppings of choice: I used fresh basil, garlic, tomato, proscutto, and pineapple and extra cheese.

For the crust in a large mixing bowl combine half of the flour, yeast and salt. Add water and oil. Beat with an electric mixer on a low-speed for 30 seconds scraping the sides of the bowl. Stir in the remaining flour and beat on a high-speed for 3 minutes. Stir in the spices and mix well. Knead the dough into a ball and chill the dough for 20 minutes. Place onto a clean floured surface and roll out. Transfer to a greased pizza pan  or a pizza stone sprinkled with cornmeal and stretch to fit. Perforate the dough with a perforator or use a fork if you don’t have one, this prevents the crust from bubbling. Spread the sauce evenly onto the crust leaving a 1 inch crust all around. Sprinkle the sauce with saffron. Top with cheese and toppings bake at 350 for 15 minutes or until golden brown.

Chicken Pho Soup

CHICKEN PHO SOUP

2 Chicken breast cooked and cut up

1 pack of pho noodles

1 Portobello mushroom

1 sliced jalapeno

1 bunch green onion scallion chopped (save diced green ends for garnish)

1 liter of chicken stock

1 cup of water

Bring all to a boil and simmer 20 minutes. Garnish with sprout.

Ominous Flaky Owls

Ominous Flaky Owls

Prep Time: 20 Minutes Start to Finish: 45 minutes

2 cans (8 oz.) refrigerated crescent dinner rolls

Fish-shaped pretzel crackers for the beak 1 each

1 tablespoon sugar

1 tablespoon of ground cinnamon

1 tablespoon of melted butter

Hershey milk chocolate chips for the eyes 2 each

1. Heat the oven to 375, remove dough from the can. Do not unroll. With a serrated knife, cut the roll into 16 slices each can.

2. For each owl, use 2 dough slices. Place the rolls side by side on an ungreased cookie sheet press together pinch the top of the rolls to make the owls horns forming points. For owl’s beak, press 1 fish-shaped cracker, tail end painting toward top of head, into bottom center of dough. Repeat with the remaining dough slices and crackers placing owls 2 inches apart on the cookie sheet.

3. In a small bowl, mix sugar and cinnamon. Brush owls with melted butter, sprinkle with sugar mixture.

4. Bake about 10-12 minutes or until light golden brown. Do not burn. immediately press 2 chocolate chips on each owl for eyes. Carefully move to cooking rack. Cool completely, about 15 minutes before serving. Well chilled dough works best for slicing. About 150 calories each.

Carrot Cake

From the Kitchen of: Jessica Brainard

This is a perfect fall recipe because of the orange color and it tastes great!

Carrot Cake

 

Dry Ingredients:

2 cups of Flour

2 teaspoons of Baking Powder

1 1/2 teaspoons of Baking Soda

2 teaspoons of Cinnamon

1 teaspoon of nutmeg

1 teaspoon of ginger

1 teaspoons of salt

Wet Ingredients:

1 cup of vegetable oil

1/2 bag of whole organic carrots cut, peeled and steamed

1/2 cup of pumpkin butter

1 medium can Crushed Pineapple, not drained

1 cup of chopped Walnuts, sunflower seeds or Pecans

4 eggs

2 cups of Sugar

Wash, cut, peel, and steam the carrots. Mash in a bowl and set aside. Sift together dry ingredients and set aside. Mix all wet ingredients together and slowly mix into dry ingredients. Pour into a greased 9 x 13 cake pan or a muffin tin. Bake in preheated over for 34 to 40 minutes at 350 degrees. My grandma uses an 8 ozof baby’s food junior but I use organic whole steamed carrots.

Icing:

1 8oz package of Cream Cheese

1/2 cup of sour cream

Place in bowl and let soften, then pour in about 1/2 box of Powdered Sugar. Add creams together. Add a little milk for a smooth consistency. Serve with whipped cream.

Spicy Chili Beans

 

Spicy Chili Beans

2 cups of  dried Pinto Beans

4 cups of water

1 Table spoon of olive oil

1 Table spoon Red cayenne Pepper

1 Table spoon garlic powder

1 Table spoon curry powder

1 Table spoon salt

1 Table spoon fennel seed

1 Table spoon cumin

1 Table spoon Marsala

10 small dried red pepper

10 small cherry dried red pepper

1 lbs ground turkey

4 sliced jalapeno

1 bunch of green scallion onion diced

1 can la costena pickled jalapeno and carrots

1 package of taco seasoning

1 small can of green salsa verde

1 small can embasa smoked chipolte pepper

Toppings: Slice of cheddar cheese, a dollop of sour cream served with garlic toast.

Put the rinsed beans in the crock pot with water and cook for an hour. Brown the ground turkey in a skillet and drain fat. Add a tablespoon of olive oil and saute the jalapeno, scallions, and turkey. Add to the beans in the crock pot with the canned peppers and the taco seasoning. Salt and pepper to taste. Cook for 4 hours on high stirring occasionally.