Delicious Dutch Girl Pizza

Pizza can be really easy to make, even on a weeknight, all it takes is a little pre planning and voila, pizza night is any night without paying exorbitant prices to the franchises. Preheat oven to 385 degrees F for convection oven or 400 degrees F for regular oven, baking time varies, depending on the number of ingredients. If you make a basic cheese pizza, it could be ready as quickly as 20 minutes. makes enough for 3 extra large pizzas, dough and sauce are easily frozen, defrost overnight in fridge, or dough will last a week if refridgerated, but in any case ready anytime you're in the mood!

Pizza Dough
7 cups all purpose flour
Or
5 cups all purpose flour
2 cups semolina flour (get it at the bulk barn)
1 tablespoon salt
1 tablespoon bakers yeast
1 teaspoon sugar
4 tablespoons extra virgin olive oil
2-1/2 cups warm water 105 degrees (warm but not hot)

In a large bowl or (special for raising dough) 4-6 litre container with lid, add all of the dry ingredients, whisk them all together, make a well in centre, add the olive oil, then the warm water, then with the straight end of a wooden spoon mix all together until it starts to stick together and you can't stir it with the handle any longer, clear the handle of the spoon of any dough, then with clean hands start to mix and knead the dough, until the dough is smooth about 5-7 minutes, pat until it is a round ball. Clean the mixing bowl or container of flour residue, dry well, then pour a little extra virgin olive oil in, swirling it around to coat the bowl/container, add the dough, turn over a couple of times to coat dough with the oil, cover the bowl with plastic wrap, or the container with the lid let stand in a warm place until the dough doubles in size, or when poked with a finger the indentation takes a while to pop out, or it will smell yeasty and will be puffy making air bubbles that look popped. Punch down, then shape into 1 pound balls, wrap in plastic wrap and put into zip locks into fridge or freezer for another day or prepare right away-instructions below.

Pizza sauce

2-3 tablespoons olive oil
1 white onion, chopped fine
2-3 garlic cloves chopped fine
1-28 ounce can ground tomatoes
3-4 chopped fresh tomatoes
Salt and pepper to taste
1 teaspoon each, basil, thyme, oregano
Pinch crushed chillies

While dough is rising, prepare the sauce. Heat oil in a 2 quart sauce pan, add onions, sauté until soft, add garlic, sauté for another 2 minutes, then add the ground tomatoes, fresh chopped tomatoes, and the herbs and spices, salt and pepper to taste, bring to boil for about 3 minutes, stirring well occasionally, turn heat down, then simmer for 30-40 minutes, add a little water if it gets too thick, check for seasoning, turn off heat, set aside.

Putting it together

When you are ready to shape the pizza dough into your desired shape or onto a pizza pan, best to use your hands, letting the dough rest a couple of times to allow easy stretching of the dough shaping it to either large or individual sizes, cover dough with the cooled pizza sauce up to the edges,using the back of the spoon to spread out and then add layer of Parmesan cheese,covering dough and sauce evenly before other ingredients are placed on the pizza, sprinkle with more oregano if you like.

Toppings
Other toppings could include: a layer of lightly sautéed (not completely cooked) and well drained: onions,mushrooms,red or green peppers; sliced green or black olives, thinly sliced fresh tomatoes,(for marguerite pizza) or thinly sliced pepperoni, pre-cooked Italian sausage, pre-cooked ground beef, or let your taste buds dictate, even making a white pizza with broccoli, artichokes, cheesey Alfredo sauce!
Once you have topped your pizza with ingredients of your choice, cover with a layer of shredded mozzerella cheese or mixture of shredded Asiago, white cheddar, mozzerella. Then cover with plastic wrap and let rise for 20 minutes, you will see the edges of the crust become puffy, take the plastic cover off, bake at 385 degrees F convection or 400 degree F regular oven for 20-25 minutes, longer if pizza is fully loaded, cheese should be bubbly and golden, crust bottom should come up from the pan easily and be golden. enjoy your creation! Shown is mushroom and onion pizza.

Mieke's Lasagna

I used to make lasagna regularly, it tastes good, it freezes well, and it's a great dish for lots of company, with a salad, perfect meal!

It starts with a good meaty boulognaise, (meat sauce), I also use lasagna noodles that cook in the oven, which means that your sauce needs to be loose, not watery but more saucy than you would use for spaghetti with meat sauce. The cheesy layer I usually use ricotta, but recently I used a dry cottage cheese, which I processed to sauce consistency with a bit of milk, turned out perfectly, but here you can add spinach to enrich your lasagna and hide a bit more vegetable goodness for those who don't like to eat plain veggies. This boulognaise recipe makes a lot, but it is for a double recipe of lasagna(I use my stainless steel roasting pan), if you don't want that much lasagna, freeze half of the sauce for a spaghetti dinner, and cut the cheese layer ingredients in half. Preheat Oven 350 degrees F, cooking time 1-1/2 hours.

Boulognaise

1-1/2 pounds lean ground meat
1 pound ground Italian sausage meat, (casing removed if using sausages)
2 yellow onions, chopped medium fine
1 medium carrot, shredded
1 stalk celery, chopped fine
4 garlic cloves, chopped fine
6 chopped fresh tomatoes
3 tablespoons tomato paste
2-28 ounce cans diced tomatoes
1-28 ounce can ground tomatoes
Approx. 1 liter of water
2 beef boullion cubes
1/2 tablespoon each, dried basil, oregano, black pepper
1 teaspoon salt, or more to taste
1/2 teaspoon hot pepper flakes (optional)
1/2 teaspoon granulated garlic powder

Brown the meat in a large 6-8 quart Dutch oven, when the meat has lost its pinkness, drain most of the fat, set meat aside, use 2 tablespoons of the drained fat to sauté onions, celery, carrot, when those are soft, add garlic when you can smell the garlic, add the chopped fresh tomatoes, and the tomato paste, sauté them for a couple of minutes, then add all of the canned tomatoes, with some water rinse the cans holding the tomatoes, at least a couple of cups to start, add the boullion cubes, bring all to a boil, add back the meat, add the dry seasoning, taste for salt, being careful not to add too much, add the granulated garlic, and hot pepper flakes, if using, stir well, turn heat down, simmer the sauce, checking for seasoning for about 40 minutes.

Cheese Layer
1 litre of ricotta
4 eggs, beaten
4 ounces of shredded Parmesan
6 ounces of frozen chopped spinach, defrosted, squeezed dry
1/2 teaspoon salt, grated nutmeg
1/4 teaspoon black pepper

Mix all ingredients together, set aside.

12-16 dry lasagna noodles
12-16 ounces shredded white cheese, I use a mixture of Romano,Asiago, mozzarella, white cheddar, but you can use just Romano and mozzerella.

Putting it all together:
Layer of sauce (without meat) covering the bottom of the baking dish, layer of noodles, lots of sauce then some shredded cheese, another layer of noodles, then using all of the Cheese mixture, spread evenly, another layer of noodles, lots of sauce and then shredded cheese, then another layer of noodles finish with lots of sauce, then bake in oven 350 degrees F for about an hour, check the tenderness of the noodles, add more sauce if needed, then add a layer of shredded cheese mixture, bake for another 20-30 minutes until all is bubbly and cheese on top becomes golden brown. Don't add the last shredded cheese layer for the first part of baking as it becomes too well done and rubbery. Enjoy!

Spinach and Feta Phylo Trangles

Spinach is a great and versatile ingredient, can be used in a variety of ways, and is good for you. This recipe is one I made up on the fly, as I had a package of Phylo pastry, and 1/2 a bag of frozen spinach.

Morning
Take out the frozen ingredients, to defrost for assembly later for dinner
1 package of Phylo pastry defrosted in the fridge
2 cups frozen spinach, set out in colander to defrost

The spinach needs to be fully defrosted and squeezed dry. Remove the Phylo dough when you are ready to assemble the pies. Preheat oven to 375 degrees F

Filling
2 eggs, beaten
1/2 cup cream cheese
2/3 cup feta cheese, chopped if it comes in a block
3/4 cup Parmesan cheese
1/2 white onion, chopped
1/2 tsp nutmeg
Pinch of dried mint
Spinach, Defrosted and squeezed very dry

Cook the onion in the microwave for 1 minute with a tiny bit of water, drain then add to the other ingredients. Mix all ingredients well, add a little black pepper, it should be salty enough with the cheese, set aside

1/2 cup unsalted butter, melted

For each spinach triangle you will brush melted butter on each of 4 sheets 8"x11" of Phylo dough, placing one on top of another cut the prepared Phylo sheets in half down the short side, then in half again, you should then have 4 strips of pastry about 3x8 inches long, place 3-4 tablespoons of spinach filling on the end of each strip, fold into a triangle then back and forth until the filling is completely enclosed and the package has retained its triangle shape, complete all just this way until all of the filling is used up. Bake for approximately 15-18 minutes, or until the pastry has achieved a golden brown color and pastry pies are puffed up.

Elegant but Easy Onion Tart

I know, I've made lots of onion tarts but this one is really delicious, elegant but easy! If you have 4" tart tins that makes it better, but you can make it into a 9" tart then serve in slices.

Convection Bake-Oven 390 degrees
Tart Shell

1-1/4 cup all purpose flour
Pinch of salt
1/2 cup unsalted butter, cut into small bits
3-4 tablespoons icy cold water

In food processor, add flour, salt and butter, pulse until all butter is incorporated, (mixture will look like small bits of barley), while pulsing the machine, add water until mixture starts to line the sides of the processor bowl. Turn contents of processor bowl out to a piece of plastic wrap, gather the loose bits and pat into a disc, wrap it tightly, then refridgerate for about 30 minutes.

Filling

2-3 tablespoons olive oil
1/2 tablespoon butter
3-1/2 sweet or red onions, halved and sliced thinly
3-4 cloves of garlic
Pinch salt and pepper
3 tablespoons balsamic vinegar
In a large sauté pan, heat oil and butter,over medium high heat, once butter is melted, add the onions, sauté until soft, add the garlic, salt and pepper, sauté until lightly golden and soft, add the balsamic vinegar, stir well, turn heat off, let cool.

2 eggs
1/2 cup cream cheese
1 cup Parmesan cheese, grated
Pinch salt and pepper
5 slices cooked til crisp bacon, crumbled
In a separate bowl, whip together eggs, cream cheese, when mixture becomes smooth, add the Parmesan cheese, salt and pepper, stir in well, then add the crumbled bacon, set aside.

Assembly
Take the pastry disc from the fridge, cut into 4 pieces, one piece for each tart tin, press dough with fingers til it covers each of the tart tins and around the edges, prick the dough all over with a fork, cover each lightly with foil, bake for 12-15 minutes at 390 degrees F, remove from oven, remove the foil, fill each tart with the cheese and bacon mixture, then cover each tart with the balsamic onion mixture, bake for 15 minutes until cheese is bubbly and tart is golden brown.
Serve with a green salad, for lunch or for dinner with a bit of roast chicken and haricot vert.

Best No Knead Crusty Bread

I have always loved making bread, at one time I made bread 2-3 times a week, loved the process, the flavour, no preservatives....the heavenly smell wafting through the house......... The best bread book I ever found was called Local Breads, by Daniel Leader, there were all types of bread recipes from different countries,and it was interesting, but was not for beginners, per se, but you could follow along the easier bread recipes and come up with a good product,all it depended on was your previous experience with bread baking. Daniel Leader is a whiz at making bread starter/poolish, then incorporating it into your recipe without additional yeast....You just had to know how to read between the lines in order to make a good bread....too complicated! and too much time to make 1 glorious loaf of bread!
So, I have this recipe that is virtually fool proof, makes you look like an expert at bread making in your own kitchen! it is really very easy.

I have found that a good kitchen scale is ideal for use while measuring out baking ingredients, but if you don't have a scale, I have included the cup measurements.

32 ounces or 6-1/2 cups scooped and leveled bread flour, (if you sprinkle the flour into the cup then level it add 1 more cup)
1 tablespoon salt
1-1/2 tablespoon bakers yeast (watch the best before date)
3 cups 105 degrees water (slightly warmer than luke warm, but not burning your hand hot)
2 tablespoons extra virgin olive oil (to coat the bowl/container used for raising the dough)

Weigh or measure the bread flour, put it in a 6 quart mixing bowl, add the salt, and the yeast, whisk the dry ingredient all together, then make a well in the center, add the water. With the straight end of a wooden spoon, mix the flour mixture with the hot water until the dough comes together, you can use your hands if you prefer, or use your stand mixer, just mix it for 60 seconds only. Then when the dough has formed around the dough hook, or the wooden spoon, let it rest for 5 minutes, oil the bottom and sides of a large container with the extra virgin olive oil, then throw the bread dough into it, cover and let rise for two hours. After this, set the container into the fridge for at least 2 hours up to 7 days. (If you are short on time, just put the container of bread dough into the fridge for up to 7 days).
When you are ready to bake,preheat oven to 450 degrees F
1) put another sheet pan on the lower rack to let it heat up- this is the pan you add the water too to create steam for your bread, making it crusty and tender at the same time)
2) sprinkle the dough in the large container from the fridge with a bit of flour, oil your hands, tear off a chunk of dough about the size of a grapefruit,
3) form it into a round loaf, or a long ciabatta style loaf, set it on a sheet pan covered with parchment paper,
4) cover with plastic wrap loosely, then let it come to room temperature and rise-about 90-120 minutes.
5) Make long cuts in the top of your loaf, I use a kitchen scissors, it's easier than a sharp knife, but if you have a bread razor, that is ideal! (this is so it can expand with ease (otherwise it will retard the natural expansion of the loaf,and you will get a dense hard bread)
6) put the sheet pan holding your bread loaf in the oven, then add a cup of water to the other sheet pan on the lowest oven rack, quickly close the oven door
7) Bake in a 450 degree F oven for about 25 minutes, check that the bread is browning evenly, rotate the pan halfway through the baking period for even browning, take bread out when it is golden brown and it sounds hollow when tapped with your finger.
8) cool on rack for at least 15 minute before tearing in to eat this wonderful delicious loaf!
You will have enough dough to make at least 4 ciabatta loaves, or 6 buns and 2 loaves. The longer the dough stays in the fridge the more it will ferment making a great sour dough bread after a few days, remember to sprinkle the remaining dough with flour every couple of days to feed the yeast, then be sure to bake the remaining dough by the end of the week or 7 day period.

Dutch Girl Dinners: Quick Dinners by Ingredients Continued

Dutch Girl Dinners: Quick Dinners by Ingredients Continued: This post is about meat....fresh, frozen, leftover or purchased from the deli counter on your way home, how to make it appetizing, or ideas ...

Quick Dinners by Ingredients Continued

This post is about meat....fresh, frozen, leftover or purchased from the deli counter on your way home, how to make it appetizing, or ideas to make it different that just plain meat, potatoes, veg/salad dinner.

*Frozen preformed hamburgers, Homemade or purchased
-mashed while cooking, add leftover veggies, mix in quart of beef stock for soup;
-can be made into any kind of burger, Mexican flavour-try using pico de gallo, salsa, guacamole,
hot peppers, Swiss cheese, mushrooms, fried onions, blue cheese,
barbeque sauce, hot salsa mixed with mayonaise, garlic and green onions mixed with mayonaise;
-cooked, crumbled, mixed into macaroni and cheese dinner, mixed with chili powder and fresh cherry tomatoes;
-hot hamburger sandwiches, (frozen burger heated with can/package gravy, over bread)with veggies;
-broken up into your favourite pasta sauce for a quick meaty pasta;
-Crumbled up to make sloppy joes, spice mix from a package/can;
-Add it to a can of thick soup, over left over mashed potatoes, or rice;
-Crumbled up,fried, added to canned or packaged gravy over frozen French fries, with your fav cheese,a great poutine;
-crumbled up, fried with a bit of onion, chili powder, can of drained rinsed,red beans, and cooked rice to make southern dirty rice;
-cut into halves, with fried mushrooms and onions tucked into a 4-6 inch piece of crusty bread, cheese optional;

*Sausages
Italian
-cut into slices, cooked with escarole, left over potatoe slices, pinch crushed chili, vegetable boullion, add a cup of milk, makes a potatoe/sausage/greens soup like Olive Garden;
-remove casing, fried with onions and peppers and fresh cherry tomatoes, tucked into mini sub rolls;
-sausage slices, cooked,add to your tomato sauce, frozen or jar, over penne pasta;
-sausage meat, casing removed, fried with onions, canned tomatoe sauce, add your fav spices,served over polenta;
-any sausage rolled into pilsberry refridgerator crescent rolls, baked and served with brown beans and/or eggs;
-breakfast sausage cooked, added to frittata(baked eggs/vegetables);
Bavarian or Oktoberfest
-sausages, baked with sliced potatoes(left-over/frozen hash browns) and sauerkraut, serve with mustard and rye bread;
-sausages, fried with onions and kraut tucked into pretzel flavoured rolls;
-sausages cooked with Dutch Girl red cabbage, left over(recipe on Dutch Girl Dinners), served with mash potatoes;
-any type of sausage meat, cut into slices, mixed with macaroni and cheese dinner, along with salad;
Chorizo or any Hot Spicy Sausage
-cooked, chopped into Spanish rice,made with a package or homemade;
-chopped, cooked with hot or sweet peppers,tucked into cheesy crusty garlic bread;
-chopped cooked with jar salsa, scrambled egg, tucked into heated flour tortillas;
Chicken Sausage
-cooked, sliced mixed with Alfredo sauce and sun dried tomatoes, over ziti/penne pasta;
-cooked without casing, made into white chili with white kidney beans, cumin, Mexican green chilies, veg stock and a cup of cream.

Any kind of deli meat, sliced thick, or left over meat from roast beef or pork
-paired with any type of potatoes, left over, frozen Hash browns, packaged scalloped potatoes;
-Chef salad;
-leftover pork shredded with barbeque sauce served with slaw and soft bread rolls;
-any type of left over meat, deli, sausage, hamburger, mixed with packaged rice or pasta mix(Knorr, uncle bens, Lipton);
-Cut into can soup, can stew, can beans;
-Heated and served with deli potato salad,and coleslaw, rye bread/rolls;
-sliced ham, chopped with green onions and egg made into western omelets;
-hot roast beef sandwiches, from deli slices, heated with gravy and over bread;
-roast beef, fried mushrooms and onions, flavoured horseradish mayonaise tucked into crusty rolls, salad;
-Italian style deli meats paired with olives, cheeses, grapes, crackers,served with your favourite soup;
-any kind of deli meat and cheese made into quesadilla, served with guacamole and salsa;
-chopped ham mixed with macaroni and cheese dinner, and crunchy celery, on the side