Homemade Pizza

Ingredients: 

1 pizza dough - store bought or made by hand (Usually makes 2 pizzas)
Pizza sauce - one can/jar (use and refrigerate or freeze left over)
8 oz grated mozzarella cheese or pizza blend
1 package of pepperoni slices (beef/turkey)
1/4 c chopped olives (black/green)
1/2 cup sliced cherry tomatoes
1/8 cup sliced shallot or white onion
1/2 cup sliced mushrooms
1/2 green/red pepper, chopped
1 TBS chopped parsley or fresh basil
1 TBS grated parmesan or Romano cheese
1/4 cup chopped artichokes (marinated) * optional
1/4 cup sun-dried tomatoes * optional
1/4 cup prosciutto, chopped

1/4 chopped cooked bacon (I buy it already cooked)

Directions: 

Preheat oven to 425F.

Put a pizza stone on the lowest rack while the oven is heating.

Roll dough into a 12-14" round.  Let rest.
Slide onto a wooden pizza peel or cookie sheet, that has been sprinkled with corn meal.
Start by spreading the pizza sauce on the pizza, then sprinkle with mozzarella cheese.  Add pepperoni, meats, vegetables of your choice.  Sprinkle with parmesan.

Slide the pizza onto the hot baking stone.

Bake at 425F for about 12-15 minutes till crispy around the edges. Remove from the oven and let stand for 5 minutes. Cut with a pizza cutter or large knife.

Sprinkle with parsley or basil and serve.

Use any toppings you like. Another option is to skip the tomato base, and use a pesto instead. You can also add shrimp to the pizza and Greek seasoning for a variation on a meat pizza. Use Feta or goat cheese instead of mozzarella to create you own gourmet pizza. You can also use cooked chicken or sausage instead of pepperoni.

Homemade pizza 

Ukrainian Easter Bread - Paska

In the bread machine pan.

Makes 1 loaf or 2 small loaves.

This recipe is from my Ukrainian friend - Hannah. My grandmother used to make this bread usually in a tall pan so it looked like a mushroom.  I think she put golden raisins in it as well. The recipe is super easy if you have a bread machine, but you can also use the dough setting, take it out and then shape it into a pan, let it rise and bake it. It's not too sweet and has a lovely orange flavor that intensifies the second day.

Ingredients: 

1 cup of milk (microwave for 1 1/2 minutes and allow to cool)
2 egg yolks, beaten
2 TBS softened butter
1/3 cup of sugar, plus 1 TBS
3/4 tsp salt
1 tsp vanilla
3 cups of flour
zest of one orange or one lemon
2 1/2 tsp of yeast or 1 package of yeast

Directions for Bread Machine:

Following directions for your machine. Use "Sweet Dough" setting.
Add the ingredients in the order listed above.
It takes about 3 hours from start to finish.

If you want to use the dough setting, remove the bread when processed and put the dough into a greased pan to rise.  Preheat the oven to 350F and bake for 30-40 minutes.
Brush the top with a beaten egg for the last 10 minutes of baking.  Remove from the pan and cool on a rack before slicing.

If you like this bread toasted, use a 'light' setting on the toaster as bread with sugar in it burns easily.

Mushroom Risotto

Serves 2 - 3

Ingredients: 

8 oz of mixed mushrooms, sliced, chopped
  or 8 oz of cremini (baby Bella mushrooms)

1/2 shallot, diced (about 1 TBS)
1/2 tsp fresh thyme
1 clove of garlic, chopped fine
2-3 TBS olive oil
2 TBS butter
1 cup of Carnaroli or Arborio rice
1/2 cup dry white wine
4 cups of chicken or vegetable stock
1/2 cup grated parmesan cheese
2 TBS fresh parsley, chopped
Salt & Pepper
1/2 tsp freshly grated lemon rind

Directions: 

Heat a frying pan on medium, and add 1TBS Olive oil and 1 TBS butter.  Add the shallots and garlic and saute for 1 minute.  Add the mushrooms and thyme and cook till nicely browned.  Remove from heat.

In a small sauce pan, heat the broth and have a ladle ready to use.

Heat a 3 QT saucepan on medium, and add a TBS of oil and and TBS of butter.  Add the rice and stir till coated.  Add the 1/2 cup of wine and stir till the wine is absorbed. Add the one ladle of the broth and stir.  Cook stirring occasionally till the broth is absorbed and then add another ladle.
Continue for about 20-25 minutes. Test the rice - it should be firm, but not crunchy.

When adding the last ladle of broth, add the cooled mushrooms at the same time. Stir and test the rice. When done, remove the pot from the stove and stir in the parmesan cheese, grated lemon rind and a TBS of chopped parsley. Salt & pepper. The risotto should be smooth and not too dry. The rice will continue soaking the liquid, so you may want to add a little more if it's too dry.

Serve in bowls and top with parsley garnish and a little sprinkled parmesan.
Serve immediately.

Gavin's Carrot & Ginger Soup

Carrot & Ginger soup garnished with fresh cilantro. 

This recipe is from my sister, and is named after her grandson who loves soup! It is so easy to make. It's fragrant with Thai influences using fresh lime juice. Adjust the garlic and ginger and spices to your liking.
I didn't have any curry so I substituted Garam Masala and it was excellent too. This spice has cardamom, cinnamon, cloves, cumin, black pepper and coriander.

Serves 6-8 (makes 2 quarts)

Ingredients:

4 TBS (25ml)butter or coconut oil
4 cooking onions, diced (or less)
4 cloves of fresh garlic, minced
2 TBS (15 ml) fresh minced ginger root (peeled)
4 tsp (10 ml) curry powder (or 1 tsp Garam Masala)
1 2-lb bag of carrots, peeled and chopped (or 12 large carrots)
4 cups of chicken or vegetable broth/stock
1 can of unsweetened coconut milk
Juice of one lime
salt & pepper to taste
Fresh cilantro for garnish
1/4 cup (50 ml) flaked coconut toasted, (optional)

Directions:

In a Dutch oven or large saucepan, melt the butter or heat the oil over medium heat.

Cook the onions, garlic and ginger until the onions are soft.  Add the carrots and broth/stock and bring to a simmer.  Cook 20-40 minutes until carrots are tender.

Cool slightly.  Using an immersion blender, or a Vitamix, puree until very smooth.
Return to the saucepan and add the coconut milk.  Or you can add it to the Vitamix.   (Use less if you prefer a thicker soup).  Reheat gently.  Add the lime juice just before serving.
Season with salt & pepper.
Garnish with coriander.

To toast the coconut, place in a small non-stick skillet over medium high heat.  Stir constantly until the coconut is a golden color.  (This can be done ahead).

For a Thai 'curried' version, add 1 tsp (5ml) of Thai curry paste in place of the curry powder.

This recipe can be doubled and frozen.

Grandma Lil's Oatmeal Cookies

Makes 24

Ingredients:

1/3 to 1/2 cup brown sugar
5/8 cup shortening
1 cup of rolled oats
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 cup hot water

Directions:

Preheat oven to 400F.

Beat the brown sugar and shortening together till fluffy.
Add the flour, rolled oats, baking soda, salt and hot water and mix well.
Drop about 1 tablespoon onto a greased cookie sheet.
Press down slightly with the bottom of a floured glass.
Bake at 400F for about 9 minutes in a convection oven.
Bake about 10-12 minutes in a regular oven.

Cool slightly, then remove to a rack to finish cooling.

Roast Chicken

This chicken recipe is from Ina Garten (Food network)

 Serves 4
(5-6 lb Fresh Organic chicken)

Ingredients:

1 Roasting Chicken - 5-6 lbs.
1 lemon cut in half
bunch of fresh thyme (20 sprigs)
1 head of garlic cut in half crosswise
1 large yellow onion, thickly sliced
4 carrots, cut into 2 inch chunks
2 TBS butter, melted
Salt & pepper or your favorite chicken spice (Bavarian from Penzeys is great)
1 bulb of fennel, tops remove, and cut into wedges
Olive oil

Directions:

Preheat the oven to 425F .

Remove the chicken giblets and rinse the chicken inside and out.
Pat dry and remove any excess fat. Salt, pepper and season the inside of the chicken.
Stuff the cavity with thyme, lemon halves, and garlic.

Brush the outside of the chicken with the butter and sprinkle with salt, pepper and your favorite seasonings. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots and fennel in a roasting pan. Toss with salt, pepper and 20 sprigs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken, uncovered for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.  Remove the chicken and vegetables to a platter and cover with foil and a tea towel for about 15-20 minutes.
Cut the chicken into pieces and serve with the vegetables.
If you don't have fennel, cook some vegetables separately like potatoes, or green beans.

Chinese Stir Fry - Chicken, Beef, Shrimp or Vegetable

Chicken with broccoli, green beans, mushrooms and yellow peppers 

A Chinese style stir fry dish is simple to make, and you can be creative using the meat, poultry, fish, and vegetables you like and have on hand.  It's best to have a non-stick deep pan to use - like a 4Q all-clad pan, or a wok.

2 Servings:

Ingredients:

1 - 2 TBS peanut oil, or vegetable oil
1 lb of chicken tenders, or boneless chicken thighs, or breast meat cut up
or 1 lb of Shrimp, or 1 lb of thinly sliced beef tenderloin (cut against the grain), or pork tenderloin (omit for Vegan)
2 tsp cornstarch (omit for Vegan)
pinch of sugar
1 TBS of cooking wine (Sherry) (Optional
1 TBS of soy sauce

2 TBS Hoisin Sauce
4-6 slices of fresh ginger root
2 garlic cloves, peels and sliced
1/2 package of mushrooms (6)

1 cup of Bok Choi chopped
two handfuls of green beans, trimmed and cut in half
1 cup of broccolini, cut into florets
1/2 pepper, yellow, red, green or orange
1/2 cup carrots, sliced on the diagonal

1/2 cup of asparagus, trimmed top half only (optional)
1 packet of firm tofu, cubed
1 TBS fresh cilantro (coriander) Optional
1 TBS green onion, chopped
salt & pepper to taste

White rice, or Chinese rice or egg noodles cooked to serve

Directions:

Cook the rice ahead in small pot, following directions. Basmati or Jasmine or semi-prepared rice works well. Prepare the noodles if using, according to package directions.

In a small bowl, combine the cut up chicken or beef  or shrimp with the 1 TBS of the soy sauce and the cornstarch. Add the Hoisin sauce.
Mix well.  Heat the pan to medium-high, add the oil, garlic and ginger and cook for one minute. Then add the chicken, beef, or shrimp   Cook the till lightly browned, about 7-8 minutes, turning.  If you're using shrimp, it will cook faster - 3-4 minutes. If you're using beef, cook only 1 minute per side and add after all the veggies are done. If you are cooking a bigger recipe, cook it in 2 batches.
Put the cooked meat, poultry or fish in a bowl and set aside.

Add more oil to the pan and add the vegetables. When cooking vegetables, start with what will take the longest - carrots, broccoli. Stir fry till almost done, then add the peppers, mushrooms, tofu and beans and continue to cook till done, another 5-8 minutes. Add soy sauce for Vegan dish.

Add the chicken or other protein back into the pan and stir through till heated. Taste and add more soy sauce if needed. Soy sauce is salty so be careful not to add too much salt.

Remove from the heat and add the fresh green onion and cilantro.

Serve over rice or noodles. If you're on a low-carb diet, just serve without the rice or noodles. 

This dish is excellent on its own.

Notes:
This is a very versatile style of cooking. Other stir fry vegetables are asparagus, cauliflower, sugar snap peas, frozen peas, snow peas, bok choy, celery, zucchini, spinach...
Try to add lots of color with a variety of vegetables.
Sprinkle with cashews to add a crunch.

If you like a sauce with this dish, mix 2 TBS of soy sauce, a little hot sauce if desired, 1/4 cup of water and 1 tsp cornstarch.  Add this to the stir fry at the end by making a well in the middle of the pan, heating the sauce up, and then stirring in the mixture.
If you're using the beef, add the beef at the very end (after the sauce is made) so it is not overcooked.