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Onion-Pepper Pizza

INGREDIENTS:
 
 13/4 tea-spoon – Dry yeast
1 1/3 cups warm water
1/4 cup Olive oil ( plus additional for brushing the crust)
3 3/4 cups (500 gms) unbleached all-purpose flour
1 1/2 tea spoons salt (8 gms)

To make the dough there are a couple of options like hand mixing, by mixer and also by processor.

 

Hand:
Stir the Yeast and sugar into the water in a large mixing bowl. Let it start until foamy, about 5 mins and then stir in the oil. Mix the flour salt and stir, 1 cup at a time, into the mixture beating well to get lumps out. Knead on a lightly floured surface until soft but firm, about 8 mts.
First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until not quite fully double, 45 mins to 1 hour.
Shaping and second rise: Divide the dough if you are making more than 1 pizza. Roll the ball and then flatten into a thick disk to 1/4 to 3/8 inch. Place the dough in an oiled Pizza pan that has been sprinkled with flour. Finish shaping the dough with fingers. Cover the dough with a towel and let rise for no longer than 30 mts. The dough should be puffy and softly risen.
Topping: Select your own toppings like what ever combinations of mushrooms, peppers, onions, jalapenos, olives, tomatoes, cheeses and herbs.
Baking: Heat the oven to 400 degree F.  Bake large pizza for 25 to 30 mins and smaller ones for 15 to 25 mts. After the pizza rises in 15 mins or 25 mins apply oil, pizza tomato sauce, toppings, sprinkle cheese and keep it back in the oven until the crust is golden brown and crisp with little blisters and there is Pizza in your own oven.

 

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Categories: Dinner Tags: , , ,

ZUCCHINI & MUSHROOM PASTA

02.08.12 1 comment

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INGREDIENTS: 

  •  Olive oil
  • 8  cloves garlic
  • 1 med. zucchini, round slices
  • 1C. mushroom slices
  • 1 (lg.) can crushed tomatoes
  • 6 lg. basil leaves
  • 1 lb. pasta (any kind)
PROCESS:
Pour olive oil in pan and make it hot.
Peel and cut garlic into chunks. Saute over low/ medium heat for 2 minutes.
Add  zucchini slices, then mushroom and saute for approximately 8 minutes.
Add can of crushed tomatoes. Tear basil and add to sauce. Simmer for about 45 minutes.
 
Meanwhile, boil water for pasta.  Pour 3/4 sauce of pasta and serve remainder on the side.
May sprinkle  cheese and pepper to taste.
Categories: Dinner Tags: , ,

ASPARAGUS ONION CASSEROLE

02.08.12 2 comments

IMG_1996It is called as one of the nature’s most perfect food . Any guesses? yep Asparagus. I heard it is one of the best anti-oxidant and it also has low-calories. Based on the facts I wanted to try a baking recipe as I am not really interested to make a curry out of it. So I thought of trying asparagus Onion casserole. When buying asparagus, choose firm, bright-green spears with tight tips. If asparagus stems are tough, use a vegetable peeler to remove the outer layer. Cook the asparagus within 3 to 4 days of purchase.

INGREDIENTS:
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 2 medium onions, sliced
  • 5 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 package cream cheese ( substituted with non-fat yogurt)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 1 cup soft bread crumbs
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PROCESS:

In a skillet, saute the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes.
Transfer to an ungreased 1-1/2-qt. baking dish. In a saucepan, melt 2 tablespoons butter.
Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted.
Pour over the vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. 
Bake, uncovered, at 350° for 35-40 minutes or until heated through. 

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Categories: Dinner Tags: , ,

Spicy Fish wrap

Measures for 4 to 6 wraps..

INGREDIENTS:

  • 4 tablespoon olive oil
  • fish(tilapia), cut in medium pieces
  • Salt and pepper
  • 2-4 tablespoons fish masala powder
  • 8 (9-inch) flour tortillas
  • 4 tablespoon guacamole
  • 1 1/2 cup shredded lettuce
  • 1 cup of spinach
  • 1 large tomato, sliced
  • 4 tablespoon red onion
  • 6 tablespoon cilantro leaves

PROCESS:

 Heat the oil in a skillet over high heat. Add the fish, seasoned with salt,pepper and the spice mix and cook for 4 minutes, or until the fish is flaky, stiroccasionally. Remove from heat and set aside.Toast the tortillas on the grill for 1 minute per side. Remove to a cutting board. In the middle of each tortilla, lay down 1 Tablespoon guacamole, 3 Tablespoons lettuce, 2 Tablespoons tomato, 2 Tabespoons of spinach, a sprinkling of onion, half cooked fish and 1 1/2 Tablespoons cilantro. Fold the each tortilla tightly following the edge , being careful not to break the tortilla. Preheat the oven and place the whole tortilla wrap for 10 to 15 mts and then ready to eat HOT n SPICY tortillas.You can also try with different veggies and sauces…

 

 

Categories: Dinner Tags: , , ,
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