Monday, December 22, 2008
Wednesday, December 17, 2008
Monday, December 8, 2008
Friday, December 5, 2008
Wednesday, December 3, 2008
Combine: 1 cup warm water, 1 TBSP yeast, and 1 TBSP honey.
Let sit five minutes to test yeast, then add ½ tsp salt, 2 TBSP extra virgin olive oil, 1 cup flour.
Stir well, then add 2 more cups flour. Pat onto a cookie sheet.
(I prick it with a fork, then bake it for 8 minutes at 450˚ before I add the sauce and toppings, then bake everything at 450˚ for 7-10 minutes.) But the original recipe says to add sauce and seasonings, then toppings and bake at 450˚ for 15-20 minutes.
Makes crust for one pizza.
6 cans black beans (3 drained)
2 black beans cans filled with frozen corn
1 16 oz package fresh salsa
Heat over medium-heat until heated through.
2 boneless, skinless chicken breasts
2 c. no-salt chicken stock
4 tsp minced garlic
1 TBSP sea salt
2 TBSP onion flakes
2-3 diced unpeeled potatoes
Cook on high for about 2 ½ hours, then remove chicken, cut it into bite-size pieces and return it to crock-pot. Add:
4 c. no-salt chicken stock
2 cups green beans
2 cups corn
1 ½ tsp basil
¾ tsp pepper
¾ tsp paprika
Cook until potatoes and chicken are cooked through. Mash some of the potatoes and stir to distribute, and add additional salt (to taste) if needed. Add ½ c. fresh cilantro just before serving.
Optional toppings per individual serving: capers, sliced avocados, sour cream