1 pkg active dry yeast
1 C warm water
1 TBSP olive oil
1 tsp sugar
1 tsp salt
2 1/2 -3 C flour, divided
milk to brush on top of calzones (or olive oil if no dairy)
1/2 -1 TBSP pizza sauce(see recipe on this site) for each calazone
pizza toppings you desire for filling
1. In a mixer with a kneading hook, place warm water, yeast, sugar, and salt. Let stand for several minutes.
2. Dump in flour, and mix in. Scrape down sides if necessary. Then turn up the mixer to knead for 4-5 minutes.
3. Take our hook, and let rise for twenty minutes.
4. On a floured surface, take out dough and divide in half. Roll out one half and divide into 4-8 segments with a knife. (you can make these small or large, snack size or dinner size)
5. Put a small amount of pizza sauce in the center. Then add cheese or other ingredients to half of the calzone. Fold over the other half, and pinch edges of calzone using a fork to press down. Then using the fork prick the top several times.
6. Place on greased cookie sheet and baste with a small amount of milk on the top of the calzone.
7. When all are done, place in a preheated oven of 375 Degrees for 20-30 minutes, depending on the size of you calzone.
ENJOY!
**I doubled this recipe and made 12 very large calzones. If you want to make smaller ones, they are a perfect replacement for "hot pockets". Just let cool on a cookie cooling rack, then wrap in plastic wrap well, and place in a freezer bag. Pull them out whenever you need a snack.
Thursday, February 27, 2014
Lemony Broccoli Pasta
12-14 oz of pasta
2 TBSP butter
1 lb chicken breasts, cut into small chunks
2 TBSP olive oil
lemon pepper seasoning
3 cloves garlic, pressed
1 can chicken broth
1 C broccoli, cut into pieces
1 tsp salt
1 lemon, zest and juice
grated parmesan cheese
1. Bring a large pot of water to boil for the pasta. When it reaches a boil, salt the water(1/2 tsp-1 tsp approx). Add pasta, and cook until al dente. Drain. Return pasta to pot. Add butter and stir. Set aside.
2. While pasta is cooking, cook the chicken with olive oil in a large skillet. Season with lemon pepper seasonings(I use McCormick). When it is done, remove to a plate with a paper towel.
3. Add garlic to pan, and stir for 20 seconds or until fragrant. Add chicken broth, broccoli, and salt. Put a lid on the pan, and steam for 4-5 minutes or until broccoli is tender.
4. Turn off heat, and add the chicken back in. Then add the lemon juice & zest. Stir. Then dump into large pot with pasta. Stir. Let stand several minutes, then stir again. The pasta needs time to soak up most of the liquid. Serve with grated parmesan on top if desired.
2 TBSP butter
1 lb chicken breasts, cut into small chunks
2 TBSP olive oil
lemon pepper seasoning
3 cloves garlic, pressed
1 can chicken broth
1 C broccoli, cut into pieces
1 tsp salt
1 lemon, zest and juice
grated parmesan cheese
1. Bring a large pot of water to boil for the pasta. When it reaches a boil, salt the water(1/2 tsp-1 tsp approx). Add pasta, and cook until al dente. Drain. Return pasta to pot. Add butter and stir. Set aside.
2. While pasta is cooking, cook the chicken with olive oil in a large skillet. Season with lemon pepper seasonings(I use McCormick). When it is done, remove to a plate with a paper towel.
3. Add garlic to pan, and stir for 20 seconds or until fragrant. Add chicken broth, broccoli, and salt. Put a lid on the pan, and steam for 4-5 minutes or until broccoli is tender.
4. Turn off heat, and add the chicken back in. Then add the lemon juice & zest. Stir. Then dump into large pot with pasta. Stir. Let stand several minutes, then stir again. The pasta needs time to soak up most of the liquid. Serve with grated parmesan on top if desired.
Fudge
1 3/4 C enjoy life chocolate chips
1/4 C butter
1 can sweetened and condensed milk
1. Grease 8x8 glass dish with butter.
2. In a microwave safe bowl, melt butter and chocolate chips in the microwave in 30 second intervals until a total of 2 minutes is reached. Stir after each interval. Be careful not to over cook, if it is melted in 1 min and 30 sec, then don't keep microwaving up to 2 minutes.
3. When melted, stir in sweetened and condensed milk. Stir until completely mixed in. Then pour into prepared pan.
4. Refrigerate for a minimum of 2 hours., better if it is 6 hours or overnight.
**This fudge melts in your hands, so enjoy quickly!
1/4 C butter
1 can sweetened and condensed milk
1. Grease 8x8 glass dish with butter.
2. In a microwave safe bowl, melt butter and chocolate chips in the microwave in 30 second intervals until a total of 2 minutes is reached. Stir after each interval. Be careful not to over cook, if it is melted in 1 min and 30 sec, then don't keep microwaving up to 2 minutes.
3. When melted, stir in sweetened and condensed milk. Stir until completely mixed in. Then pour into prepared pan.
4. Refrigerate for a minimum of 2 hours., better if it is 6 hours or overnight.
**This fudge melts in your hands, so enjoy quickly!
Another child with allergies?
Yesterday, Ashlee was finally able to get into a dermatologist. Almost as soon as she saw Ashlee, she said the dreaded words "food allergies", and then continued to list all the foods to avoid until getting into an allergist...egg, soy, dairy, nuts. Oh joy I thought! Now I get to make dinner without dairy too! My life must not be crazy enough, there must be something I need to learn about managing craziness still. I apparently need more craziness to meet that level of coping.:)
All kidding aside, I did freak out a bit, cried a little again on the way to Wal-mart to see what I could do to make lunch time at school easier for my sweet teenager. But I did notice that unlike last time, I wasn't so afraid. I knew that I could solve our eating challenges because I learned that there are SO many options out there. They are available online and in our local stores now. I was able to find a replacement online for peanut butter, and have ordered some soy and dairy free butter. Many of our other grocery items meet her allergy needs. I think the hardest thing is my baking. I LOVE to bake desserts!!!! This is going to be a little trickier because the replacement butter is just a spread and would be terribly expensive to substitute that for cookies, cakes, etc.
Luckily, Ashlee will be allergy tested in three weeks. We can live without all these food items for that long until we know for sure which ones are triggering her severe eczema. This dermatologist also concurred with Taylor's doctor that these allergies will change overtime. What triggers a reaction now, will not necessarily be the same in five years or ten years. Therefore, we need to constantly be monitoring and every few years test again.
I just wanted to express gratitude to all those who have struggled with food allergies, then made products that are delicious replacements! That makes my life so much easier. We are hoping to launch a website in the near future that will sell soy, dairy, egg, nut, and preservative free bread. We are very excited about this and can't wait to share soy free bread with more people.
All kidding aside, I did freak out a bit, cried a little again on the way to Wal-mart to see what I could do to make lunch time at school easier for my sweet teenager. But I did notice that unlike last time, I wasn't so afraid. I knew that I could solve our eating challenges because I learned that there are SO many options out there. They are available online and in our local stores now. I was able to find a replacement online for peanut butter, and have ordered some soy and dairy free butter. Many of our other grocery items meet her allergy needs. I think the hardest thing is my baking. I LOVE to bake desserts!!!! This is going to be a little trickier because the replacement butter is just a spread and would be terribly expensive to substitute that for cookies, cakes, etc.
Luckily, Ashlee will be allergy tested in three weeks. We can live without all these food items for that long until we know for sure which ones are triggering her severe eczema. This dermatologist also concurred with Taylor's doctor that these allergies will change overtime. What triggers a reaction now, will not necessarily be the same in five years or ten years. Therefore, we need to constantly be monitoring and every few years test again.
I just wanted to express gratitude to all those who have struggled with food allergies, then made products that are delicious replacements! That makes my life so much easier. We are hoping to launch a website in the near future that will sell soy, dairy, egg, nut, and preservative free bread. We are very excited about this and can't wait to share soy free bread with more people.
Thursday, November 14, 2013
Alfredo Sauce
8 oz light cream cheese, softened
6 TBSP butter
1 1/4 C milk
1/4 tsp pepper
1/8 tsp lemon pepper seasoning
1/4 tsp garlic powder
1/2 C Parmesan cheese
16 oz pasta
Boil water in a large pot. When it comes to a boil add 1/4 tsp salt and pasta. Stirring occasionally, cook as directed. When pasta is done, return to pan, drizzle with olive oil and stir. Then add 1/2 C parmesan cheese and stir. Then add sauce when it is done.
To make the sauce...
Melt cream cheese and butter in a medium sized pot, stirring with a whisk. When they are melted and combined, slowly whisk in milk. Then add seasonings. Keep stirring until heated through. Pour over pasta and let sit for a few minutes, stirring occasionally to let the pasta absorb the sauce.
If you want to add chicken, I cube one large chicken breast and cook it in a pan with lemon/pepper seasonings and a little olive oil. When it is lightly browned, add 1-2 cloves of garlic and stir until fragrant(5 seconds). Then add the chicken to the sauce before pouring over pasta.
6 TBSP butter
1 1/4 C milk
1/4 tsp pepper
1/8 tsp lemon pepper seasoning
1/4 tsp garlic powder
1/2 C Parmesan cheese
16 oz pasta
Boil water in a large pot. When it comes to a boil add 1/4 tsp salt and pasta. Stirring occasionally, cook as directed. When pasta is done, return to pan, drizzle with olive oil and stir. Then add 1/2 C parmesan cheese and stir. Then add sauce when it is done.
To make the sauce...
Melt cream cheese and butter in a medium sized pot, stirring with a whisk. When they are melted and combined, slowly whisk in milk. Then add seasonings. Keep stirring until heated through. Pour over pasta and let sit for a few minutes, stirring occasionally to let the pasta absorb the sauce.
If you want to add chicken, I cube one large chicken breast and cook it in a pan with lemon/pepper seasonings and a little olive oil. When it is lightly browned, add 1-2 cloves of garlic and stir until fragrant(5 seconds). Then add the chicken to the sauce before pouring over pasta.
November is almost half over!
Time continues to fly. Taylor is doing well in preschool and we have had no issues with him being able to eat his foods safely. I am very grateful for that. I continue to find recipes that work for our food allergies and shelf stable foods that allow Taylor to eat similar foods to other kids. "Back to Nature" has several crackers and cookies that meet all Taylor's requirements. He loves their Crispy Cheddar crackers. Trader Joe's has Golden Rounds Crackers that are soy free. These were a great find by my mother! Trader Joe's doesn't have very many products that are soy free, but there are a few and we have been glad that they opened one here in Salt Lake City.
I hope that some of my recipes will help another Mother who struggles like me to find the right kind of food to feed her family.
This is a link that talks about soy allergies. I found it very helpful.
http://www.mayoclinic.com/health/soy-allergy/DS00970/DSECTION=symptoms
I hope that some of my recipes will help another Mother who struggles like me to find the right kind of food to feed her family.
This is a link that talks about soy allergies. I found it very helpful.
http://www.mayoclinic.com/health/soy-allergy/DS00970/DSECTION=symptoms
Homemade Spaghetti Sauce
3/4 lb extra lean ground beef
1/2 C minced onon
2 cloves garlic, minced
6 (8oz) cans tomato sauce
2 (6oz) cans tomato paste
1/2 C water
2 TBSP sugar
1 1/2 tsp dried basil
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black peper
Cook the ground beef with the onions in a large pot. I like to add salt/pepper/onion powder when cooking the meat too. When the meat is almost done and the garlic cloves.
Stir in tomato sauce, tomato paste, water, and seasonings. Cover and bring to a simmer. Turn down heat and keep a simmer for 30 minutes-1 hour, depending on how much time you have, stirring occasionally. The longer you cook, the thicker it will get.
1/2 C minced onon
2 cloves garlic, minced
6 (8oz) cans tomato sauce
2 (6oz) cans tomato paste
1/2 C water
2 TBSP sugar
1 1/2 tsp dried basil
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black peper
Cook the ground beef with the onions in a large pot. I like to add salt/pepper/onion powder when cooking the meat too. When the meat is almost done and the garlic cloves.
Stir in tomato sauce, tomato paste, water, and seasonings. Cover and bring to a simmer. Turn down heat and keep a simmer for 30 minutes-1 hour, depending on how much time you have, stirring occasionally. The longer you cook, the thicker it will get.
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