Friday, November 15, 2013

Beer Pizza Dough - I'm Cooking for Foodie Friday

Since switching my kitchen over from processed pre-made foods, I have been trying to perfect the takeout my family still begs for almost every week - pizza. I've tried different dough recipes that are either too soft and we end up with droopy pizza or there was that one time I let my daughter oil the dough once it was on the pan, um oily and soggy are not words you associate with your favorite pizza. So now we've agreed who's doing the oiling from now on. I know pizza is not the ultimate option in most cases but I feel like if I'm making it from scratch myself, I know exactly what is going into it. This recipe contains no sugar and has only 6 ingredients, that's healthy in my book. That and the fact that there are things we just have to do for our husband's sake, take one for the team if you will. This recipe will make enough dough for 2 - 12 inch pizzas one of which I made meaty for the boys and the other just cheese for the girl, half tomatoes and spinach for mom.




Beer Pizza Dough

2 1/2 C Flour and another 1/2 C for rolling
1/2 C Corn Meal
1 Tbl Baking Powder
1 Tsp Salt
1/2 Tsp Garlic Salt
12 oz Can of Beer
3 Tbl Olive Oil for pan and dough once on pan

Combine dry ingredients and add can of beer. If too sticky, add more flour. Knead on floured counter before rolling out with floured rolling pin to less than 1/4 inch thick. Put on oiled pizza pan and fold in excess edges. Lightly (stress lightly if delegating this to a child) oil crust and dough before adding toppings.



I have a hard time getting the thickness exactly right but I think I got it this time because the crust was actually crispy on the edges AND underneath like any popular place we order. The secret this time was that it was almost thin enough to break in places which can be repaired by pinching the holes together once the dough is on the pan. Also just folding in the excess rather than rolling it in seemed to leave it a bit crispier around the edges.

Kids actually love to help with this recipe simply because of the messy factor and they are actually great kneaders, just remind them that oiling is not a painting project beforehand, and that they can only use what you've measured out and you will likely have more success than we did the first time.

I'm linking up my sister at Muffin-Top-Less Mom - you really should go see her Sweet Potato NACHOS she has there today. ALL of her Foodie Friday recipes are healthy and most are gluten free and paleo friendly. I can't wait to make these! 

Do you have a pizza dough standby recipe?


Friday, November 8, 2013

Foodie Friday - I'm Baking Banana Muffins

My grandma makes the best banana bread in the world - you can ask anyone who's tried it, and she will swear up and down that it's the pan she uses. I have tried my hand at it and it's turned out decent but not the same, once it even broke my oven. Who am I to argue with a 92 year old woman? So seeing as her recipe wasn't going to turn out anyway since I obviously don't have a circa 1960 loaf pan, I decided to use hers as a base to make my own version. Where she calls for shortening I used butter, I cut the sugar with honey and these babies were gobbled up by my daughter and her friend she had over for a sleepover last weekend.



Banana Muffins

4 Ripe Bananas
2 Eggs
2 C Flour (I use whole wheat)
1/4 C Honey
1/4 C Sugar
1/2 C Butter softened
1 tsp baking powder
1 tsp vanilla

Mix flour and baking powder in a bowl, set aside. In another bowl, cream butter with eggs, vanilla honey and sugar, mash in banana and add dry ingredients until combined.

Bake at 350 - mini muffins should take 20-25 minutes where if you fill a loaf pan it will take 45 - 50 minutes. I was able to get 24 mini muffins and a small loaf from this recipe.


Of course they go great with coffee!



I'm linking my sister Muffin-Top-Less Mom for her Foodie Friday - you will love the Paleo Banana Bread recipe she has over there today!

What's your favorite fall time recipe?



Friday, November 1, 2013

I'm Cooking - Stuffed Peppers for Foodie Friday

As far as dinner goes, sometimes things have to be thrown together in a pinch if it wasn't really planned like my dinners seem to go more often than not, ahem. I happened to get a few peppers from our last Farmers Market here in town last week and had a little revelation with our left over rice and a can of tomatoes.


Stuffed Peppers

1 pound ground beef or turkey
2 large peppers - I used a red and a green
2 C Brown Rice
1 8oz can Diced Tomatoes - drained
1 tsp onion salt
1/2 tsp garlic salt
1-2 Tbl Worcestershire Sauce
This could easily be spiced up with a taco type seasoning as well.



Cook rice and ground beef accordingly in separate pans.
Core and take seeds from peppers, cut in half and set on baking pan with the openings toward each other.

Add tomatoes to rice when done, add spices to ground beef.
Stir rice mixture into the ground beef until combined
Fill peppers then add the remaining meat in the middle.
Bake at 350 for about a half hour or until the peppers are desired tenderness.
Enjoy!










This dish was not entirely family approved as apparently I am the only one that will actually eat the peppers. I do remember having this as a kid and only eating the meat so I was okay with that. 

I am doing Foodie Friday with my sister over at Muffin-Top-Less Mom who is still in her first months of blogging and wouldn't know a link-up from a hole in the wall but that's okay because she has some fab recipes over there and I'd like to get her some extra exposure because she's my sister and all..so go give her some love.

What's your favorite throw together recipe?





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