From Bea Doyle
1 pkg active dry yeast
1 c. warm water
2 cups bread flour (I used MORE)
2 T. olive oil
1 tsp. salt
2 tsp. white sugar
Dissolve yeast in warm water with sugar. Let stand about 10 minutes till creamy. In large separate bowl, combine 2 cups flour, oil, and the yeast mixture. Mix and knead. Cover and rise until doubled about 30 minutes. Turn dough and roll out into pizza crust, placing on sheet. Cover with your favorite sauce and toppings and bake in preheated 350 oven till golden brown or 20 minutes.
Thai Veggie Crepes with Peanut Sauce
From Karene Hansen
Filling:
1 1-pound eggplant, peeled and cut into 1/2-inch cubes
1 T. oil
3 carrots, cut into 3-inch-long julienne strips
10 scallions, (or I used green onion) haved lengthwise, cut into 3-inch lengths, then cut into julienne strips
1 T. soy sauce
2 c. cooked rice, or 4 cups chopped nappa cabbage
Preheat oven to 375. Spread eggplant cubes on a slightly oiled baking sheet. Bake for 15 minutes or until eggplant is softened. While baking, heat oil over medium heat in large skillet. Add the carrots, scallions, and peppers. Saute them for about 8 minutes, stirring frequently. Stir in soy sauce, then the rice or cabbage. Cook for 2 minutes more. Take pan off heat and stir in the baked eggplant. Keep warm.
Crepes:
1 3/4 c. unbleached white flour
2/3 cup glutinous rice flour (available in Asian markets or ground rice in your Vitamix)
1 tsp. salt
4 eggs
1 3/4 cups water
Oil or spray oil
Make crepe batter. In a large bowl mix the white flour, the rice flour, and the salt. In another bowl, combine the eggs and the water. Slowly add the liquid to the dry ingredients, whisking continuously. Whisk till smooth. Cook crepes over med-high heat. Keep warm by covering them with a kitchen towel.
Peanut Sauce:
1/4 c. smooth or chunky peanut butter
1/2 c. coconut milk (you can freeze the rest of the milk in the can for later use)
1/4 c. finely chopped dry-roasted unsalted peanuts
2 T Thai or Vietnamese fish sauce or 1 T. soy sauce
3 T. rice vinegar
2 tsp. minced fresh ginger
2 garlic cloves, minced
2 T. chopped cilantro (optional)
Hot chile sauce to taste (optional)
Whisk together the PB and the coconut milk for a minute or two until smooth. Add the peanuts, fish or soy sauce, rice vinegar, ginger, garlic and if you like cilantro. Add chile sauce if you want more heat! Keep warm.
Put warm Filling in Crepe and pour Peanut Sauce on top! Serve. Garnish with chives or fresh cilantro.
*Glutinous rice flour gives these crepes a sponge-like texture. Although this dish takes some time to prepare, but the filling can be made beforehand.
Easy Red or Green Enchiladas
From Cresh
- 1 can refried beans
- 2-3 chicken breasts, cooked, shredded (or 1 lb. browned hamberger)
- 1/2 pkg. taco seasoning mix
- 1 1/2 c. shredded cheese
Mix above well. Spoon mixture into:
- 10 flour tortillas.
Roll up & put into a greased 9x13 pan.
Mix sauce:
- 1 can enchilada sauce
- 1 can cream of mushroom soup
Pour over rolled tortillas. Top with more cheese. Bake at 350 until heated through and cheese melted, about 20-30 minutes.
Pistachio Pesto with Pasta
From Winter & Terra
2 cloves garlic
3 c. basil leaves
Pulse above in a heavy duty blender. Then add:
1/3 c. shelled and roasted Pistachios
1/2 c. parmesean cheese
1/4 tsp. salt
1/4 tsp. black pepper
Add to favorite pasta. Eric and the boys loved it. REALLY yummy with a balsamic vinegar-esque side-dish, like caprese or spinach salad.
Ecco Cinnamon Rolls
Adapted From Amy Jo
3 T. active dry YEAST
1 cup warm water
3/4 cup warm milk
1/2 cup Buttermilk
3 T. butter, softened
1 1/4 tsp. salt
5 1/2 - 6 cups all-purpose flour
Filling:
1/4 cup butter, melted
1 cup packed brown Sugar
4 tsp. ecco powder (optional)
2 tsp. ground cinnamon
Icing:
2 T. butter, softened
1-2 T. milk
2 tsp. ecco powder (optional)
1 1/2 cups confectioners sugar
1/2 tsp. vanilla extract
In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn on to a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; turn onto a floured surface. Roll into a rectangle; brush with butter.
Combine the brown sugar, ecco and cinnamon; sprinkle over the dough to within 1/2 in of edges. Roll up jelly-roll style starting with a long side; pinch seam to seal. Cut into 12 slices (i do 1 inch thick & have more than 12. Place rolls, cut side down in a greased baking pan (big one) Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown (i try not to over-bake - gooey is best!). Place pan on a wire rack.
In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm!
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