No Yeast Pizza Crust Recipe.

My new found trying things with out gluten had me wanting some pizza like crazy.  I thought after reading many sites that to start out at using half of the flour with a gluten free flour, I try that.  I have done really good at not eating much gluten.  I have gotten the it's a cook-out come on have a burger!! PS I found I still enjoy them without a bun... but here is the recipe I used for my pizza crust.... I decided to do a yeast free recipe:

 1 cups all purpose flour
1 cup of gluten free flour mix
1 tbsp baking powder
 1/4 tsp salt
 2/3 cup water
1 tbsp cooking oil

  Preheat oven to 400 degrees.

Grease  pizza pan.
Combine dry ingredients.
 Add water and the oil and stir.
Knead dough by hand 6-8 times on a lightly floured surface.
 Pat  dough onto prepared pizza pan, add favorite sauce and toppings.
 Bake at 400 degrees for 18-20 minutes, depending on crust thickness.

Oven Fried Yummy Meal

Being in the mood for fried chicken  I decided to go with my oven fried chicken.  I also thought I try to make some oven fried vegetables.... hummmm  After eating some of the pot luck fried chicken I thought ewww greasy so I haven't really wanted fried anything.  I did miss onion rings.... So I tried this recipe... that I always used for chicken.... It kinda like the shake and bake I grew up on.... But now I make my own.  I know what the ingredients are.

1/3 cup of baking mix *
1/3 cup panko **
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 tablespoon of Italian Seasoning 
1 tablespoon of butter
1 or 2 tablespoons of olive oil

Mix the dry ingredients together.  Drudge your chicken and vegetables threw flour.  Then threw  a liquid. Milk or butter milk can be used and is best the vegetables. Sometimes I like to use hot wing sauce or bbq sauce  for my chicken. Or some people told me to use mayo.  Not a fan like Paula Dean is for mayo but if you like it try it... I have made jo jo's (potatoes), onion rings and "fried" zucchini.  I cut my veggies quite large so they don't burn to easily.   Next drip into the baking mix dry ingredients.  Let sit for around 10 minutes.  Preheat your oven to 425 degrees.  Drizzle  oil in your  pan.  Melt the butter in the oven for a few minutes, watch it will burn easily.  Place chicken and or vegetables on pan.


 Now vegetables will not take as long as chicken that has the bone in so you can make them later, but if using boneless chicken I would make at the same time.

                                 Baking Tines

Boneless and vegetables                     30-45 minutes
White meat                                         40-45 minutes
dark meat                                           45-50 minutes


I turn the meal at half of the baking time...

I made this for my dad and he doesn't really like onion rings.  But tried my oven onion rings and loved them... I told everyone that they don't taste like deep fried onion rings but they are good... same with the zucchini.  Which my vegetarian daughter loved said they tasted like the pan fried zucchini without a ton of butter .... so it was  hit!! Family loved the oven fried dinner....


* I store  my baking mix stored in my refrigerator just because I don't use it quickly enough.  I also make half the batch!!

** Panko is a Japanese toasted bread crumb.  I got it at the outlet store for a good price, you can replace this with potato flakes, crushed corn chips or crushed crackers. It will add a extra crunch to the coating... But you can add more baking mix if you don't have any of these items.  I have a friend that likes to add a little corn meal to hers for that crunch (she told me that was a southern thing)

  

Spanish Rice

2 cups rice
1 onion, diced
1 green bell pepper, diced
1 15 ounce can diced tomatoes, including liquid
1 3/4 cups water or vegetable broth
1 16 ounce can tomato sauce
1 1/2 tsp garlic powder
2 tsp chili seasoning
1 tsp onion powder

Add to crock pot. Cook for 6 to 8 hours on low.

Spaghetti Sauce

This sauce is a blend of Paula Dean's  and my uncle Paul's recipes. You can add more spices if you want I just go easy on the garlic for Miss Animal Rights belly, that can't handle to much garlic. Plus NO meat is added.  Uncle Paul believes that the meat should never be cooked with the sauce, but placed on the table with the sauce...


1/4cup of onion, chopped
1 (16-ounce) can tomato sauce
1 (8-ounce) can tomatoes
1 tablespoon Italian seasoning
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons sugar
1 teaspoon baking soda
1 cup water

Yes when you dd the baking soda it will bubble, but it will stop in time. This step help cuts the bite of the tomato. Giving it a smoother flavor. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated.

Enchilada-Sauce

2 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1/2 teaspoon minced onion
1 teaspoon oregano
2 cups water
1 (8 ounce) can tomato sauce

Combine all dry ingredients in a sauce pan.
Add enough water to make a thin paste.
Add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
let sit for a few minutes to thicken more.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
For instance, if kids who do not like"spicy", use less chili powder and double the tomato sauce.
Experiment to suit your taste, but don't leave out the cocoa.

Forbidden Rice

olive oil
1 medium sweet onion [chopped]
sea salt [to taste]
15 oz Forbidden Rice
water to cover rice by 1 1/8" inch



1. Heat your pot and add your oil, onions, salt and saute until translucent and sweet smelling. Your onion is breaking down and becomes sweeter..but I use sweet onion any way...

2. Add rice stir and toast until they smell nutty.

3. Add water, stir, cover, bring to a boil, reduce heat to low and cook for 30 minutes.

4. Turn off heat, let stand for 10 minutes, fluff with fork.


Now remember that forbidden rice is black in color and will stain! I have added sticky rice to the mix but it all will turn black! but it has a nutty taste.  It's a experience........

Engagement Chicken?

So supposedly this recipe will get your man to propose to you...

Serves 2 to 4

Ingredients:

* 1 whole chicken (approximately 4 pounds)
* 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
* 1 tablespoon kosher or coarse sea salt
* 1/2 teaspoon freshly ground pepper
* Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven. Using tongs, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.

6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

Chilly with a chance of Chili

This morning it was cool... Right now in the afternoon it is only 56 degrees.And to think that this week-end it was in the 90's.... Welcome to Northeastern Ohio if you don't like the weather wait it will change in a day or two.  So I am so in the mood for chili.... I did get some apples earlier in the week and make apple crisp.  ( I love cooking in the fall!!)

Vegetarian Chili

1 can of red beans
1 can kidney beans
1 can of pinto beans
1/2 cup of TVP
1/2 medium onion, chopped
1 can whole peeled tomatoes
1 8 ounce can tomato paste
1 envelope of chili seasonings
Water 

Make the TVP by adding 1/2 cup to 1/2 of a cup of boiling water let sit 5 to 10 minutes. Rinse beans to remove salt.  I really can't cook beans from dry beans. I've tried and I always burn them! Throw everything into the crock pot. Cook for 8 to 10 hours or 4 hours on high.  I add water to the whole tomato and  tomato paste cans to rinse them out plus get that last little bit of tomato goodness... I don't really measure it I just add it to the crock-pot. 

I use McCormick mild seasoning cause that is what they like.  I have tried my own seasonings and the family don't like it... oh well.... Just like the fact they love extra beans so I tried different types of beans together in the chili and they liked that idea.. Win some; lose some!!

Oh plus hot sauce for Tech and G-Pa will not think this is hot enough!

Favorite Pizza Dough

2 1/4 teaspoons of yeast
¼ cup of warm water

Add:
1½ cup flour
1 teaspoon salt
¼ cup warm water

Mix together. Add:
½ warm water
1 cup flour

knead on floured board until mixed.
Place in large oiled bowl. Turn oiled side up. Cover and let sit one hour 15 minutes.

Top with pizza sauce, toppings and cheese. Bake at 450 degrees for 25 minutes.

Flour Tortillas! Ole!

It is Thursday! 8 Muddy Boots Mister Linkys from scratch time!

What did I make from scratch this week....

Devil Eggs........ of course!

Peanut Granola that was ok but needs something (I am working that out to make better!!)

Last night I wanted some veggie tacos and sure enough I had NO flour tortillas

So I searched online and found a recipe for 24... not that many so I cut the recipe in half and got 6 (humm I do like bigger  tortillas....)

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 tablespoon shortening

3/4 cup water

Mix dry ingredients together.
Using a fork I cut the shortening in to the flour mix.
Add water slowly to moisten but don't get too wet.
Knead for a minute or two to mix together.
Let stand for 10 minutes. I started my veggies!!
Divide into 12 equal parts.
Heat a skillet over medium high heat.
Roll out on floured surface. Should be a 6 inch circle....  That when i saw it was way to small need to add more! LOL  But make sure the dough is rolled out very thin (the first way to thick, oh well I was learning)
Place on the skillet.  cook for about 30 seconds to a minute  and turn.  they should have some brown spots and loose their wet appearance.
Cook the other side until it looks the same way.

Yea like I said the first one was too thick but it tasted good.......... the second one was better... I think this would be great for Quesadillas...  yummm maybe for tonight's dinner??

Wacky Spaghetti

Wacky Spaghetti is spaghetti that was made from one of those days hurried meal. WAY Before Wacky Mac....... And to think I had this idea years before they came out with a product like this... Ummm maybe I should have copyrighted it... LOL
I had extra cooked elbow macaroni I thought goulash, but not enough for 4 people........ So I grabbed the box of noodles sure enough the box had very little. Same with many noddles and even the rice box. So I cooked them together! And Wacky spaghetti was born (by the way it was first called garbage! because they couldn't say goulash and said it looks like garbage!!)

What ever noodles you have spaghetti, lasagna, or whatever. Add spaghetti sauce......

Seitan

I tried to make Seitan (say-tahn) called “wheat meat”, “wheat gluten” or simply “gluten”. It has the texture and close to the taste of meat so it is a big hit with the vegetarian crowd.

I was sent to this site for a excellent seitain recipe so I thought I share here (with a link to original post) Ok to keep it somewhere safe to use when I need it......
Seitan Recipe O' Greatness:


Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder


3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

[u]Nutritional Info[/b]
The entire log has:
1134 calories
32g fat
63g carbs
158g protein

Use in stews or pan fry. You can bread and fry like chicken patties.... endless ideas.