Wednesday, November 21, 2007
(Recipe and photo from www.allrecipes.com)
INGREDIENTS
6 fluid ounces lukewarm water
2 tablespoons olive oil
3 cloves garlic, minced
2 cups bread flour
1 teaspoon white sugar
1/2 teaspoon salt
2 teaspoons active dry yeast
COOKING INSTRUCTIONS
> Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.
> When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.
> Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan.
> Let rise for about 20 minutes for a thicker crust.
> Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.
[NOTES: Dough was WAY too sticky. Next time will add 2 1/2-3 cups of bread flour instead of just 2 cups.]
ENJOY! :)
Husband rating: A+
Wifey rating: A/A+
Great combo of bread and garlic.
Tuesday, November 20, 2007
One of my favorite recipe websites is www.allrecipes.com and I always thought it was interesting when I read reviews that it lists “cooking level” on people’s profiles. Its not surprising that many of them say “expert” b/c who doesn’t think they are the best right? Well… I definitely know that I am a beginner since I’ve only been really cooking for a couple months. According to my foodie friend, Nikki, I can’t graduate from beginner to intermediate until I can make my own spaghetti sauce. YIKES!
(Recipe and photo from me!)
Makes 10 servings
INGREDIENTS
1 lb ground beef
1/2 cup onions
3-4 cloves of garlic
2 (14.5 oz) cans italian stewed tomatoes
1 (6 oz) can tomato paste
1 tbsp italian seasoning
1-2 pinch of red pepper flakes
1 (4 oz) can mushrooms, drained
COOKING INSTRUCTIONS
> In a large saucepan over medium-high heat, brown ground beef with onion, red pepper flakes and garlic
> Stir tomatoes, tomato paste, italian seasoning and mushrooms into beef mixture.
> Bring to a boil, then reduce heat to low and simmer 30-45 minutes. Serve over hot pasta.
* TIP: This recipe makes ALOT of leftover so save it by freezing in a cupcake/muffin tin and then putting into freezer bags for individual servings for another meal! (Thanks for the tip Nikki!)
ENJOY!
Husband rating: A+
He said it tasted so fresh and flavorful compared to store bought.
Wifey rating: A+
I didn’t think you could taste the difference between store bought and homemade but you really can. I love how fresh and chunky it was. YUMMO!
Monday, November 19, 2007
(Recipe from www.allrecipes.com | photos from me!)
Makes 4 servings
Calories/serving = 675
WW pts/serving = 15
INGREDIENTS
1 pound linguini pasta
1/4 cup butter
5 cloves garlic, minced
1 pound medium shrimp – peeled and deveined
1 cup bread crumbs
1/2 cup white wine
1 lemon, juiced
1/4 cup light olive oil
cilantro (garnish)
COOKING INSTRUCTIONS
> Preheat oven to 350 degrees F (175 degrees C).
> Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
> In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown.
> Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
> Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp.
> Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
Remove cover, and bake an additional 5 minutes.
> In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.
[NOTES: Not sure if the directions were mixed up but I think next time I'll put the white wine and lemon with the shrimp mixture to sauteed and then transfer to casserole dish with bread crumbs since putting the wine/lemon juice after made the whole mixture kinda soggy IMO.]
ENJOY! :)
Husband rating: A
Wifey rating: A/A-
Monday, November 19, 2007
MONDAY: Shrimp Scampi
TUESDAY: Homemade spaghetti and meatballs *yikes!*
WEDNESDAY*: Greek pizza
THURSDAY: (thanksgiving!)
FRIDAY: (lunch w/ Rachel & Brian!) | D- broccoli lasagna
SATURDAY: L- ? | D- Unfried chicken
SUNDAY: L- ? | D- the ultimate chicken parm
* HURRAY! Todd doesn’t have 6-930p masters class so he’ll be home early. No leftovers this Wednesday! I’ll be cooking for 2! :)
Dessert: pumpkin cheesecake
Saturday, November 17, 2007
(Recipe from IllTakeThatRecipe | photos from me!)
Makes 12 servings
Calories/serving = ~357 (www.sparkrecipes.com)
WW pts/serving = ~8
INGREDIENTS
12 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese (or sharp cheddar)
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley
COOKING INSTRUCTIONS
> Preheat oven to 400 degrees.
> Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
> In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened.
> Add cooked macaroni and Cheddar cheese.
> Pour into 2 quart casserole dish.
> In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
ENJOY! :)
Husband rating: A+
He liked it but wants me to add tuna or chicken next time for some protein.
Wifey rating: A+
Mac cheesy goodness. enough said. :)
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