4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled 1 3/4 (.44 ounce) teaspoons salt 1 teaspoon (.11 ounce) instant yeast 1/4 cup (2 ounces) olive oil (optional) 1 3/4 cups (14 ounces) water, ice cold (40°F) Semolina flour OR cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo) a couple pinches of fine-grain sea salt a couple splashes of olive or peanut oil 2 medium cloves garlic, minced 1/3 cup pecans, toasted and chopped 3 tablespoons fine-grain natural cane sugar or brown sugar 1/4 cup cilantro, chopped 1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
a splash of olive oil couple pinches of salt 1 1/2 teaspoons GARAM MASALA spice blend 1 medium onion, halved and cut into thin slices 1/2 medium bulb fennel, cut into very thin slices 1/4 cup dried cranberries, chopped 12 ounces extra firm orgnic tofu, crumbled 1/4 cup chopped cilantro 1/3 cup pistachios, chopped
Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.
Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro and pistachios. Taste and add more salt if needed.
4 cups vegetable broth 2 ounces fresh ginger, peeled and thinly sliced 8 ounces firm tofu, cut into small cubes 1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli - trimmed 4 ounces dried spinach noodles, soba, or noodles of your choice 1 - 2 tablespoons shoyu or soy sauce 1/4 cup fresh basil, shredded scant 1/4 cup fresh mint, shredded a squeeze of lime juice crushed red pepper flakes (opt) toasted sesame oil (opt)
Place the broth, ginger and tofu in a large saucepan and bring to a boil. Dial down the heat, and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccolini to the simmering broth. Cook for just a minute, until bright, and remove from pan with fork. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and pour out most of the broth and all of the ginger slices. Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.
1 pound dried linguine 2 teaspoons extra virgin olive oil 1 teaspoon canola oil 1 head broccoli, cut into small florets 1/2 pound button mushrooms, sliced 1/4 pound shiitake mushrooms, sliced 1/4 teaspoon red chile flakes 3 cloves garlic, finely chopped 1 tablespoon low sodium shoyu Juice of 1 lemon 1/2 cup grated parmesan cheese
Cook pasta according to directions on package. Meanwhile, heat oils in a large skillet over medium heat. Add broccoli and a sprinkling of water to prevent it from sticking and cook for 5 minutes. Add mushrooms, chile flakes, garlic and continue to cook, stirring occasionally, until broccoli is just tender. Add cooked and drained pasta, shoyu, and lemon juice and toss gently to combine. Spinkle with parmesan cheese and serve immediately.
Nutrition
Per serving (about 10oz/287g-wt.): 620 calories (80 from fat), 9g total fat, 3g saturated fat, 10mg cholesterol, 300mg sodium, 107g total carbohydrate (9g dietary fiber, 6g sugar), 30g protein
1 tablespoon annatto seeds 2 tablespoons canola oil 1 small onion, chopped 1 1/2 cups uncooked brown rice 3 cups water 1 cup peas (fresh or frozen) 2 tablespoons fresh lime juice Salt to taste
Garnish 2 to 3 ripe avocados lemon or lime wedges Grated cheddar or Monterey Jack cheese (optional) Sour cream (optional) Salsa (optional)
In a very small skillet or saucepan, heat annatto in the oil on medium heat for 4 to 5 minutes, until oil turns a bright red-orange color. Strain oil and discard seeds. In a medium saucepan, sauté onion and garlic in the oil for 5 to 6 minutes. Add rice and sauté for 2 or 3 minutes. Add water and bring to a boil. Reduce the heat, cover, and cook until water is absorbed, 35 to 45 minutes. Just before rice is done, add peas, but do not stir. The steam will cook them and they will remain bright green. Stir in lime juice and salt to taste. Serve garnished with slices of avocado and lemon or lime wedges. If desired, top with grated cheese and/or a dollop of sour cream, and with salsa.
Nutrition
Per Serving (153g-wt.): 340 calories (110 from fat), 12g total fat, 1.5g saturated fat, 7g protein, 54g total carbohydrate (6g dietary fiber, 3g sugar), 0mg cholesterol, 270mg sodiu
1 bulb garlic, unpeeled 1/2 teaspoon olive oil 2 pounds potatoes, rinsed and quartered Salt and pepper to taste 3/4 to 1 cup plain soy milk (unsweetened) 2 tablespoons aged barley miso Chives or green onions, finely chopped (for garnish)
Heat oven to 425°F. Slice 1/2-inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside. In large pot, add potatoes and cover with salted water. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes. Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm. Heat soy milk and salt and pepper in a small saucepan over medium-low heat. Mix in miso and whisk to combine. Pour over potatoes and combine. Adjust salt and pepper to taste. Garnish with chives or green onions. Serve immediately.
Nutrition
Per serving (about 7oz/195g-wt.): 190 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 450mg sodium, 38g total carbohydrate (4g dietary fiber, 3g sugar), 6g protein
4 avocados, mashed Juice of one lime 3 garlic cloves, freshly pressed 5 to 6 green onions, thinly sliced 1 cup cilantro, cleaned and chopped 1 to 2 seedless jalapeños, diced
Mix avocado with lime juice and then stir in garlic, onions, cilantro, and jalapeños. Try spooning it into a half of a papaya for breakfast. Or do the chips and quesadilla thing. It also makes a super bagel topper.
Nutrition
Per serving (about 4oz/109g-wt.): 150 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 10mg sodium, 9g total carbohydrate (6g dietary fiber, 1g sugar), 2g protein
1 1/4 pounds potatoes 3 tablespoons olive oil 4 teaspoons chili powder (optional) Sea salt, to taste Ground black pepper, to taste
Preheat the oven to 400°F. Cut potatoes into quarters lengthwise, then cut into 1/4-inch thick wedges. Place in a large bowl and thoroughly coat with olive oil and chili powder, if using. Place potatoes on two large rimmed baking sheets in a single layer. Sprinkle with salt and pepper to taste. Bake for 30 to 35 minutes until cooked through and beginning to brown.
Nutrition
Per serving (about 5oz/129g-wt.): 210 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 330mg sodium, 26g total carbohydrate (3g dietary fiber, 2g sugar), 3g protein
8 ounces 1/4-inch wide dried rice noodles 3 tablespoons gluten-free reduced-sodium soy sauce 1 tablespoon lemon juice 1/2 to 1 tablespoon agave nectar 1/4 to 1/2 teaspoon red pepper flakes (optional) 2 tablespoons expeller pressed peanut oil 2 tablespoons finely chopped garlic 8 ounces Oriental-style baked tofu, cut into 1/4-inch slices 4 green onions, thickly sliced 1 cup mung bean sprouts 1/2 cup chopped cilantro 1/2 cup finely chopped dry-roasted peanuts 1 lemon, cut into wedges
Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about 1 minute. Drain well and set aside. In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside. In large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add tofu and green onions, and cook for 3 minutes, or until green onions are tender and bright green. Add noodles, bean sprouts, and soy sauce mixture to skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.
Nutrition
Per serving (235g-wt.): 470 calories (180 from fat), 20g total fat, 3g saturated fat, 17g protein, 56g total carbohydrate (3g dietary fiber, 4g sugar), 0mg cholesterol, 420mg sodium
1 pound Whole Foods Market Organic Fettuccine, cooked al dente, drained (reserving 3/4 cup liquid) 2 tablespoons 365 Everyday Value Extra Virgin Olive Oil 1/2 pound button mushrooms, sliced 3 cloves garlic, roughly chopped 2 large spring (or 4 green) onions, thinly sliced 1 1/2 cups fresh (or frozen and thawed) green peas Salt and ground black pepper to taste 3/4 cup grated Parmesan cheese 2 tablespoons lemon juice 1 pint cherry tomatoes, halved 1/2 cup roughly chopped basil (optional)
Heat oil in a large, deep skillet over medium-high heat. Add mushrooms and cook until just golden brown, 3 to 4 minutes. Add garlic and onions and cook 2 to 3 minutes. Stir in peas, salt and pepper. Immediately cover and cook until just tender, 2 to 3 minutes. Transfer to a large bowl and set aside. In the same skillet over medium heat, toss the hot, drained pasta with reserved pasta water, cheese and lemon juice. Gently toss mushroom mixture and tomatoes into the pasta. Season to taste, transfer to serving bowl(s), top with basil and serve.
Nutrition
Per serving (about 8oz/225g-wt.): 220 calories (70 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 310mg sodium, 29g total carbohydrate (4g dietary fiber, 4g sugar), 10g protein
2 pounds new potatoes, cut into chunks 6 tablespoons plus 1 teaspoon extra virgin olive oil Salt and pepper to taste 1/4 pound green beans, stemmed and sliced 2 tablespoons red wine vinegar 1/2 cup basil 1 garlic clove, finely chopped 2 medium tomatoes, chopped 1 cup salad greens 12 pitted Kalamata olives
Preheat oven to 400°F. Toss potatoes with 1 teaspoon of the oil, salt and pepper and transfer to a roasting pan. Cover and roast until tender, 35 to 40 minutes. Set aside to let cool. Meanwhile, bring a large pot of water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Rinse in cold water and set aside. Put vinegar, remaining 6 tablespoons oil, basil, salt, and garlic into a blender and purée until smooth to make a vinaigrette. Toss potatoes, beans, tomatoes with vinaigrette together in a large bowl, then spoon mixture onto a plate arranged with salad greens. Garnish with olives and serve.
Nutrition
Per serving (about 7oz/189g-wt.): 250 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 250mg sodium, 26g total carbohydrate (5g dietary fiber, 3g sugar), 7g protein
3 tablespoons extra-virgin olive oil 1 large yellow onion, chopped 2 medium shallots, chopped 3 cloves garlic, chopped 3/4 teaspoon fine-grain sea salt 2 cups lightly pearled barley or pearled farro 1 cup good-quality dry white wine 6 cups water or lightly-flavored vegetable broth 1 lemon, zest and some juice 1/3 cup mascarpone cheese 1/2 cup freshly grated Parmesan cheese 1/4 ounce dried nori seaweed, toasted 1 1/2 cups finely chopped spinach 1 cup walnuts, toasted
Heat the olive oil in a large, heavy saucepan over medium heat, then add the onion, shallots, garlic, and salt. Saute, stirring constantly, for about 4 minutes, or until the onion begins to soften a bit.
Add the barley to the pot and stir until coated with a nice sheen, then add the wine, and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.
In increments, add about 6 cups of water (or broth), 1 cup at a time, letting the barley absorb most of the liquid between additions. This should take around 40 minutes altogether - sometimes I only end up using 4 or 5 cups of water, it really depends. Stir regularly because you don't want the grains on the bottom to scorch. You will know when the barley is cooked because it won't offer up much resistance when chewing (it will be chewier than Arborio rice though). I like my risotto on the brothy side, so don't worry if there is a bit of unabsorbed liquid in the pot.
When the barley is tender remove from heat and stir in the lemon zest, mascarpone cheese, and most of the Parmesan. Then stir in the seaweed, and lastly the chopped spinach. Taste and adjust the seasoning if needed, adding a bit of lemon juice too if needed. Serve topped with walnuts and the remaining Parmesan.
Steam spinach with a few tablespoons of water until just wilted. Squeeze out excess water and coarsely chop. Place soymilk, orange zest and lemon zest in a small saucepan and bring to a boil. Simmer, stirring frequently, until reduced by half. Heat margarine over medium heat in sauté pan and add onion. Cook until onion is translucent. Add spinach and cook until most of liquid has evaporated. Add reduced soymilk to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg and sea salt to taste. Garnish with sliced almonds.
Nutrition
Per serving (4 oz/114g-wt.): 80 calories (35 from fat), 4g total fat, 0.5g saturated fat, 4g protein, 10g total carbohydrate (4g dietary fiber, 1g sugar), 0mg cholesterol, 210mg sodium
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