Pizza On The Grill

1 c warm water

1 (¼ oz) pkg active dry yeast

1 pinch granulated sugar

2 tsp salt

1 TBS olive oil

3 1/3 c flour

2 cloves garlic, minced

1 TBS fresh basil, chopped

½ c olive oil

1 tsp minced garlic

¼ c tomato sauce

1 c tomatoes, chopped

¼ c black olives, sliced

¼ c red pepper, roasted

2 c Mozzarella cheese, shredded

4 TBS fresh basil, chopped

Dissolve yeast in warm water and add sugar. Add salt, olive oil and flour, mix until dough pulls away from the sides of the bowl. Place dough on a lightly floured surface and knead in garlic and basil until smooth. Set aside in a well oiled bowl to rise until doubled. Split the dough in half and form two oblong crusts. Heat the grill and brush the grate with a mixture of olive oil and garlic. Place dough on hot grill, flipping over when lightly browned. Brush oil over crust and 2 tablespoons tomato sauce, half of the tomatoes, half the olives and half the peppers. Sprinkle with one cup of cheese and 2 tablespoons basil. Close the lid and cook until the cheese melts. Repeat with the second pizza.

Serves 2

Source: My Sister, Colleen

Chow Mein

1 lb chicken cooked and diced (buy a roasted chicken and use all but one breast)
4 - 5 cups of course cut celery 1/4" to 3/8"
1 cup diced 1/4" onion

1 10 oz.can chicken broth (separated)

3 TBSP of Corn Starch added to 1/4 Cup chicken broth

1 4 ounce can of drained mushrooms (chopped)
1 8 ounce can of drained bamboo shoots (chopped)
1 8 ounce can of water chestnuts (chopped)
2 TBSP Soy Sauce

In a large frying pan, add celery and onion. Sauté until the celery starts to become translucent.

If you use frozen celery and onion, there is plenty of water that comes out, so you won’t need to add any additional. If you use fresh, you may need to add some water (or the chicken broth) to sauté rather than dry cook them.

Cook 15 to 20 minutes at medium heat, stirring constantly.

Mix 3 T corn starch to ¼ c. chicken broth, stir into pan with celery & onions

Add balance of 10 ounce can of chicken broth.

Add the diced chicken and stir.

Add
1 4 ounce can of drained mushrooms
1 8 ounce can of drained bamboo shoots
1 14 ounce can of drained bean sprouts
1 8 ounce can of water chestnuts
2 TBSP Soy Sauce

Stir in until evenly distributed

Turn heat down and simmer for 30 minutes or so.

Serve over hard noodles, topped with cooked white rice, soy sauce and cashews.

French Onion Soup!

I've just discovered that Town Pub in Bloomfield, NJ has the best French Onion Soup known to man.

You heard it here first.

Lemon-Pepper Popovers

Makes 6 popovers
Active time: 15 min; start to finish: 1 hour

3/4 cup whole milk
1/4 cup water
2 large eggs
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, melted
3/4 cup plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper

Pre-heat oven to 375 with rack in lower third. Generously butter popover cups.

Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.

Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2 inch long in top of each popover with a small sharp knife, then bake five minutes more.

Notes: Popovers can be made in 9 buttered (1/2 cup) muffin cups; bake about 30 minutes before cutting slits.

My notes: I didn't have whole milk, so I used 2% and it made no difference in taste or quality. They just came out of the oven and they smell heavenly.

Source: Gourmet Magazine, May 2008

Ricotta Fritters

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 t. baking powder
1 t. grated lemon zest
1/4 t. salt
1 cup whole-milk ricotta
2 large eggs, lightly beaten
2 T. granulated sugar
1 1/2 t. pure vanilla extract
Confectioners sugar for dusting

-Heat 1/2 inches oil in a large wide heavy saucepan until it register 370 degrees. Meanwhile, whisk together flour, baking powder, zest, and salt in a bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whisk in flour mixture.

-Working in bathes, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

-Dust with confectioners sugar.

Notes: These are like little homemade donut holes and super delish.

I used olive oil instead of vegetable oil, which seemed fine. These are really, really good when they're fresh but the next day they were a little bit soggy and microwaving them for ten seconds before eating helps.

Source: Gourmet Magazine, April 2008

Easy Crock-Pot Apple Pie/Peach Cobbler

3 lbs frozen or fresh skinned and sliced peaches or apples
1 c. brown sugar (packed)
1/2 stick (1/4 c.) butter
2 T. lemon juice
1 T. cinnamon
1/2 tube sugar cookie dough,
2 c. granola cereal

Place the first five ingredients in a crock pot and mix well. Cook covered on low for approximately 2-3 hours, until fruit is tender.

Drop cookie dough pieces on top of the fruit mix, and top the dough with granola.

Replace cover and continue to cook for another hour.

Serve hot with ice cream or whipped cream

Notes: This was dessert my first night home in Minnesota and for a cold, wintry night it was perfect. Full marks.

Homestyle Bean Soup

2 T. garlic, minced
2 T. olive oil
1 12 oz. can tomato paste
2 15 oz. cans pinto beans, undrained
2 t. fresh parsley, chopped
2 14 1/2 oz. cans chicken broth
3 1/2 c. hot water
1/2 c. shell pasta
salt and pepper to taste
Garnish: fresh Parmesan cheese, grated and fresh parsley

Saute garlic in oil until tender. Blend in tomato paste, beans and parsley. Stir well and simmer 2 minutes. Blend in chicken broth and water; bring to a boil. Add pasta and simmer until tender; 8-10 minutes. Garnish with Parmesan cheese and parsley.

Notes: I used white kidney beans instead of pinto, and just one can. Next time I'll double the amount of pasta. Also, instead of, or in addition to the Parmesan, feta cheese is delicious with this soup.

Excellent for winter!

Source: The Cozy Home Cookbook from Gooseberry Patch