6 November 2012, by gj
This wasn’t really a planned post, but it came out so good we thought you would enjoy the recipe.
Or lack there of, nothing was actually written down.
ready to blend
Following a basic pesto recipe, blend together until smooth:
fresh spinach and kale
nuts, we used almonds
Parmesan cheese (or vegan substitute)
garlic cloves or garlic powder
The main thing is to get it a good consistency and flavor, so have fun and experiment.
If you’ve never roasted veggies before don’t worry, it’s easy.
Chop up your veggies and toss with a little olive oil, salt (or substitute) and black pepper.
Cover the pan and bake about 15-20 minutes at 400-425 F. until done.
If you have veggies with different cooking times, you can add them in order of how much time they need.
The carrots pictured here had been blanched and frozen, so they took less time than a raw carrot would.
Here we used cauliflower, carrots, zucchini (yep, there was still one left), whole small onions and celery. We threw them all in at the same time and it worked fine.
ready for the oven
When they are ready, just toss them with a few spoonfuls of the pesto.
There will be some moisture in the pan, that helps the pesto spread.
Some of our readers suggested more pesto possibilities:
Parsley, Sage, Arugula, Garlic Scapes, Garlic Chives, Stinging Nettle, Cilantro, Asparagus-Parsley, Sorrel, and even Hot Peppers. Mmmm!
More of our recipes can be found here.
Categories: gluten-free, recipes, vegetarian
20 October 2012, by gj
So now you’ve made pizza dough- alright- you rock!
You can top it simply enough with store bought pizza sauce and cheese… but you don’t want to do that.
Try taking it to the next level.
Note: Since you have par-baked your crust, if you want to add meat as a topping, it’s best to cook it first; unless of course, if it’s pepperoni.
Note 2: To make your pizza a vegan one, simply sub vegan cheese, or leave it off all together. Even the Pesto Sauce can be made with veggie-based Parmesan Cheese alternative.
making a salsa pizza
So basically, you can put anything on a pizza crust that you would on a warm sandwich, and more. When you have all your toppings in place, simply return the pizza to a moderate oven 350F and bake until everything is warmed through and any cheese is melted.
When we do make a ‘Red’ pizza, we use homemade marinara, fresh basil and fresh mozzarella.
Other pizzas we’ve enjoyed:
Pesto Pizza- Pesto Sauce with fresh or shredded mozzarella (STW’s favorite). This one lends itself real well to fennel sausage.
Southwestern pizza ready for the oven
Southwestern Pizza- Hummus made with roasted red peppers, roasted tomatoes, mushrooms, and if you have it- a little truffle oil. Try it with an Apple-smoked cheddar cheese.
Mexicali Pizza- Homemade salsa topped with Mexican Blend cheese, or if you really are adventurous, Pepper Jack. You can even add some cooked black beans and a splash of lime juice.
(This one got a thumbs up from all the guys… and me)
Dessert Pizza- Spread a little raspberry-mango jam on your crust (or your fav jam) and top with assorted fresh fruits and Brie. Want a fruit pizza to die for? Add a little Prickly Pear Reduction.
avocado, spinach, zucchini & roasted tomatoes with vegan Parmesan
Avocado-Veggie: Sparingly spread one fresh avocado on the crust. Add spinach and thin-sliced fresh zucchini. This is a nice time to choose feta cheese.
Veggie Lovers: Pile the crust high with whatever veggies you have- squash, beans, roasted tomatoes, onions, peppers… top with cheese or even just the Parmesan and a little garlic powder.
So here’s the thing- all you need to do is think outside the pizza box.
What do you like, what combination of ingredients makes you think Yum!
We may just do a Green-Bean Casserole Pizza this year… hmm, maybe not.
So, what are your favorite toppings?
Here’s a few of the pizzas, and one Stromboli, that we’ve made:
Stromboli, the Jones’ way
Categories: gluten-free, recipes, vegetarian
19 October 2012, by gj
One of the highest mark-ups on take out food is on pizza.
Yet, it’s really not hard to make at all.
Bonus: You can make your own not only much cheaper, you can make it artisan-style (oooh lala!), healthier, gluten-free or even vegan.
First things first- the dough.
Here’s the recipe for a 12 inch crust. Increase it for a larger pizza, or a thicker crust.
1 1/4 cup warm water
1.5 Tbl. oil
1.5 tsp. salt
3 1/3 cups flour (I use a combo of whole wheat and unbleached flour)
1.5 tsp. sugar
1.5-2 tsp. active dry yeast (the larger amount if you use wheat flour)
Note: To make your pizza gluten free, substitute a gluten free flour such as Bob’s Red Mill brand and add about 1.5 tsp. of Xanthum Gum to the recipe. You may also need to add more water. Try it and take notes until you like the result.
NOTE 2: Bread is very sensitive to humidity, you may need to add more water if you are using a machine, or less flour if making by hand. Don’t worry, once you do this a few times you’ll have it down pat.
The main thing to remember is to not to have the water too hot- it will kill the yeast and the dough won’t rise. The temperature should be about 110 degrees F.
Some bread machines will warm the water for you, so they are pretty fail-safe.
homemade pizza dough
I do use a bread machine- a good investment I must say, if you can find a used one on Craig’s list, even better. It takes only about 5 minutes to add the ingredients, then the machine does the rest. Within a half hour you have pizza dough.
If you are using a bread machine, simply place the ingredients in the machine in the order given, and choose a ‘dough only’ cycle.
Some mixers, such as the Cuisinart, will knead the dough for you as well. Just follow their instructions.
To mix by hand, dissolve the yeast in the water first.
Add the oil, and then slowly add the dry ingredients until the dough becomes thick but is still a little sticky. Turn out onto a floured board or counter.
It is quite simple to knead dough by hand, and it has the added benefit of getting out some frustrations.
Here’s a good video on how to knead dough.
Since you are making pizza, not bread, you don’t have to knead it as much.
When your dough is ready, turn onto a pizza stone or pan lightly oiled.
spreading the pizza dough onto a pizza stone
If you want to try tossing it into the air, good luck- and I want pictures!
A simpler procedure is to flatten the dough in the center of the pan, and then using your fingers spread it out from the middle towards the edges of the pan/stone.
Take your time and patch any holes you might make. When you get to the edge, there should be enough dough left to make the crust edges.
You can push the dough with one hand while blocking the other side of the dough with your other hand.
a crunchy outside crust
Par-bake your crust for about 10-12 minutes in a moderate 350 degree F oven.
Let cool enough to top.
You can keep a pizza crust like this in the refrigerator for up to a week, or even freeze to have on hand when needed.
prepping for a pizza par-tee
Tomorrow we’ll talk toppings!
Categories: gluten-free, recipes, saving money & time, vegetarian