Hello again,
Talking about leftovers then here is a simple recipe to follow and it is makes a very enjoyable meal.
If you cook a roast dinner say a chicken or turkey and there is a lot left then what could be simpler than a Chicken or Turkey Casserole.
3 cups leftover chicken or turkey cut into 1 inch cubes
1 large can low sodium low fat cream of mushroom soup
1 tablespoon light oil
1 medium onion chopped
2 cloves garlic chopped
1 tablespoon grated ginger
2 carrots chopped or diced
1 large potato chopped into cubes
1 cup garden peas
2 tablespoon of chopped parsley and thyme
Pasta shells 2 cups cooked shells
2 cups crushed cereal (cornflakes, rice crispies, or shredded wheat)
Cook pasta shells in boiling salted water until just tender.
In saucepan heat oil and cook the onions, garlic and ginger until soft, add the carrots, potato and continue cooking 5 minutes then add the garden peas cook another 2 minutes.
In oven proof dish place the chicken to it add sauté vegetables, cooked pasta and mushroom soup and herbs. Mix well, sprinkle with crushed cereal and bake in preheated oven 325 F or 150 C for 30 minutes or until golden brown and bubbly.
Serve with salad, fresh sliced tomatoes or sliced melon.
For added flavour add ½ cup grated parmesan cheese to mixture.
I will use a risotto rice or wild rice rather than pasta, or different types of noodles such as glass noodles.
Tuesday 26 August 2008
Friday 22 August 2008
MaryLee's Healthy Food and Easy Cooking - Potato Cakes
Hello,
A lot of times I will intentionally make extra for a meal just so I can have leftovers.
Especially when I know my next day will be busy and I will be getting home late. I want something that will be simple to put together, and satisfying to eat, and this is easy to do with leftovers.
In a bowl take left over potatoes if not mashed then just crush them up, add any leftover vegetables to is crush them up as well. Add ½ to 1 cup of grated cheese, (low fat) 1 tablespoon flour, 1 small onion finely chopped.
If you want spice add a few drops of Tabasco/Chilli sauce or chop up a chilli pepper or add dried chilli flakes.
In a small bowl mix an egg then add it to the potato mixture and mix well. The egg will help hold the mixture together.
Transfer the mixture to a lightly oiled baking pan or oven proof bowl and cook in a preheated hot over 400 F or 180 C for 30 minutes until golden brown.
Serve with a fresh salad, or slices of fresh tomatoes and cucumbers.
You can make individual potato cakes, especially if you have children, serve with fresh vegetables cut into stick.
For a potato omelette mix 4 eggs in bowl the same potato mixture (or if you prefer slice the potatoes and vegetables), mix well, it will be sloppy, transfer to lightly oiled baking pan or oven proof bowl and cook as above.
A simple, tasty meal which uses up the leftovers.
A lot of times I will intentionally make extra for a meal just so I can have leftovers.
Especially when I know my next day will be busy and I will be getting home late. I want something that will be simple to put together, and satisfying to eat, and this is easy to do with leftovers.
In a bowl take left over potatoes if not mashed then just crush them up, add any leftover vegetables to is crush them up as well. Add ½ to 1 cup of grated cheese, (low fat) 1 tablespoon flour, 1 small onion finely chopped.
If you want spice add a few drops of Tabasco/Chilli sauce or chop up a chilli pepper or add dried chilli flakes.
In a small bowl mix an egg then add it to the potato mixture and mix well. The egg will help hold the mixture together.
Transfer the mixture to a lightly oiled baking pan or oven proof bowl and cook in a preheated hot over 400 F or 180 C for 30 minutes until golden brown.
Serve with a fresh salad, or slices of fresh tomatoes and cucumbers.
You can make individual potato cakes, especially if you have children, serve with fresh vegetables cut into stick.
For a potato omelette mix 4 eggs in bowl the same potato mixture (or if you prefer slice the potatoes and vegetables), mix well, it will be sloppy, transfer to lightly oiled baking pan or oven proof bowl and cook as above.
A simple, tasty meal which uses up the leftovers.
Thursday 21 August 2008
MaryLee's Healthy Food and Easy Cooking - Stuffed Beef Slices
Hello again,
Here is another idea for leftovers.
I am giving you these ideas for roasts dinners as these are the types of dinners where you usually have more left than say cooking just small meals such as chicken breast with a baked potato where you make just what is needed.
In this case it will be a roast beef dinner leftover and I will call this Stuffed Beef Slices
1 onion, chopped
2 cloves garlic chopped
1 tbsp (tablespoon) olive oil
3 cups leftover mashed potatoes
2 tbsp. milk
½ cup grated parmesan cheese
8 slices cooked roast beef (about 1/8" thick)
14 oz. can chopped tomatoes, undrained
8 oz. can tomato sauce
½ tsp (teaspoon) chopped basil leaves can use dried
½ tsp salt
½ tsp pepper
½ tsp honey can use sugar
1 cup cereal crushed, season with 1 tbsp of chopped basil, parsley, thyme or tarragon
Preheat oven to 350 F or 160 C.
In saucepan heat oil and cook onions and garlic until tender. Remove from heat and stir in potatoes, milk and parmesan cheese.
Put a small amount of potato mixture onto a slice of beef. Roll up to enclose the potato mixture. Do this for all your slices of beef.
In an oven proof baking dish cover the bottom with thin layer of tomato sauce. Place beef rolls in pan, seam side down. Mix tomatoes, remaining tomato sauce, basil, salt, pepper and honey and pour over filled rolls. Sprinkle top with seasoned crumbs and bake for 30 minutes until bubbly and browned.
Serve with green leafy salad or vegetables that are in season. How simple is that.
Use grated low fat cheese rather than crumbs for a variation.
Here is another idea for leftovers.
I am giving you these ideas for roasts dinners as these are the types of dinners where you usually have more left than say cooking just small meals such as chicken breast with a baked potato where you make just what is needed.
In this case it will be a roast beef dinner leftover and I will call this Stuffed Beef Slices
1 onion, chopped
2 cloves garlic chopped
1 tbsp (tablespoon) olive oil
3 cups leftover mashed potatoes
2 tbsp. milk
½ cup grated parmesan cheese
8 slices cooked roast beef (about 1/8" thick)
14 oz. can chopped tomatoes, undrained
8 oz. can tomato sauce
½ tsp (teaspoon) chopped basil leaves can use dried
½ tsp salt
½ tsp pepper
½ tsp honey can use sugar
1 cup cereal crushed, season with 1 tbsp of chopped basil, parsley, thyme or tarragon
Preheat oven to 350 F or 160 C.
In saucepan heat oil and cook onions and garlic until tender. Remove from heat and stir in potatoes, milk and parmesan cheese.
Put a small amount of potato mixture onto a slice of beef. Roll up to enclose the potato mixture. Do this for all your slices of beef.
In an oven proof baking dish cover the bottom with thin layer of tomato sauce. Place beef rolls in pan, seam side down. Mix tomatoes, remaining tomato sauce, basil, salt, pepper and honey and pour over filled rolls. Sprinkle top with seasoned crumbs and bake for 30 minutes until bubbly and browned.
Serve with green leafy salad or vegetables that are in season. How simple is that.
Use grated low fat cheese rather than crumbs for a variation.
Wednesday 20 August 2008
MaryLee's Healthy Food and Easy Cooking - Bubble and Squeak
Hello again,
I talked earlier about how a lot of people do not want to deal with leftover. But leftovers can be used up so easily and the meal does not seem like leftovers.
I guess a lot of people think leftovers is just redoing the same meal again with the left over ingredients, rather than use these leftovers for another type of meal altogether.
For example here is a great way to use up left over vegetables and mash potatoes, especially after a Sunday roast. The easiest thing to make is Bubble and Squeak.
1 onion chopped
1 clove garlic chopped
Left over mashed potatoes about 3 cups
Left over vegetables chopped about 2 cups
¼ cup grated parmesan cheese
2 tbsp (tablespoon) flour
2 tbsp light oil
In skillet heat oil, add onion and garlic and cook until tender.
In bowl mix mashed potatoes, vegetables, cheese and flour add the onion and garlic and form into patties.
Place patties on lightly oiled baking sheet and bake in preheated oven 400 F – 200 C for 30 minutes or until lightly browned.
Rather than make patties, in the skillet after cooking the onions and garlic, mix in the potato mixture and brown on both sides.
Serve with poached eggs, fried eggs or slices of leftover meat.
I talked earlier about how a lot of people do not want to deal with leftover. But leftovers can be used up so easily and the meal does not seem like leftovers.
I guess a lot of people think leftovers is just redoing the same meal again with the left over ingredients, rather than use these leftovers for another type of meal altogether.
For example here is a great way to use up left over vegetables and mash potatoes, especially after a Sunday roast. The easiest thing to make is Bubble and Squeak.
1 onion chopped
1 clove garlic chopped
Left over mashed potatoes about 3 cups
Left over vegetables chopped about 2 cups
¼ cup grated parmesan cheese
2 tbsp (tablespoon) flour
2 tbsp light oil
In skillet heat oil, add onion and garlic and cook until tender.
In bowl mix mashed potatoes, vegetables, cheese and flour add the onion and garlic and form into patties.
Place patties on lightly oiled baking sheet and bake in preheated oven 400 F – 200 C for 30 minutes or until lightly browned.
Rather than make patties, in the skillet after cooking the onions and garlic, mix in the potato mixture and brown on both sides.
Serve with poached eggs, fried eggs or slices of leftover meat.
Tuesday 19 August 2008
MaryLee's Healthy Food and Easy Cooking - Food Waste - Tips to Stop Wastage
Hello again,
Today in 1st world countries we tend to waste a lot of food. Why waste food? This could be because we are more affluent today so may feel we can waste what we do not want, as we have the money to do this.
Another reason is we are obsessed with sell by dates. Tend to throw away perfectly good food because it is close to its sell by date or just past. Years ago you knew when something was off, it either, looked off, smelled off or tasted off, didn’t need a date stamp to tell you this. A lot of time the food is not bad when it reaches its sell by date, it just is not as fresh as it could be, but it is still useable.
We also tend to be greedy when food shopping, buy more perishable food than able to use up therefore a lot of it goes into the trash. This is tragic.
The best way to avoid this is to plan ahead a little, acknowledge what you will use and what won’t get used and cut back on your shopping. Make out a list of what you need or want and stick to it, don’t go off track and start buying what looks or sounds good. Can always get a few extras but be careful. And don’t go shopping when you are hungry as you will overspend and buy stuff you don’t need and won’t be able to use up.
If you only do a weekly shop and you happen to know that you will be out 3 evening then don’t buy the same volume of perishable food that you do when you know you will be home 7 evening.
Analyse from previous weeks what you tend to use up and what gets ignored and then tossed. This way you don’t end up wasting what you don’t use, buy what you know you need and will use.
Then there is the issue of leftovers, what to do with them. A lot of people just do not want to bother with leftovers so they just bin what they don’t eat. Is this because when cooking meals, their eyes are bigger than their stomach and tend to make more than they can eat, or is it because they just can not judge how much to make per meal. When ordering in, do you tend to think you are hungrier than you actually are and order far more than you can possibly eat, or get carried away and want to try every dish on the menue or get all your favourites.
If you won’t eat leftover then again work it out, decide before you start how much food is needed to prepare your meal or how many dishes to order in, don’t get carried away.
Here is a general guide I tend to use when preparing my meals. Most people eat 1 medium size potato, about ½ to 1 cup of vegetables and 1 – 2 slices of meat or 1 chop/fillet per serving.
When preparing your meal if there are 4 eating then prepare 4 -5 medium potatoes cut them in half if you are boiling them, or cook just 4 if you are baking them. Prepare about 4&½ cups of vegetables, so if making more than one vegetable dish then do half and half. With the meat if it is chops, steaks or fish fillets, depending on size, it is one each, you really do not need more than 4 -6 oz of meat per serving. If it is a roast most will have 2 good size slices of meat as their serving so you can judge how big a roast you should cook, however most roast are excellent to use for sandwiches or salads the next day. When I say roast I mean roast of beef, lamb, chicken or pork.
Dry pasta it is usually a ½ cup per person or small hand full of spaghetti per person as it swells when it cooks. Most people have about 1 cup of cooked pasta/spaghetti per serving.
Rice doubles in size when cooked so if there is 2 of you eating then use 1 to 1& ½ cup of uncooked rice and this should give you the proper portion of cooked rice. Most people have ½ to 1 cup of cooked rice per serving.
Hopefully this will help prevent food wastage, or if you happen to have trouble judging how much to prepare for your meals and tend to not want to have to use leftovers.
In my next few blogs, I will provide some recipes to give you ideas on how to use your leftovers and they won’t seem like leftovers.
Today in 1st world countries we tend to waste a lot of food. Why waste food? This could be because we are more affluent today so may feel we can waste what we do not want, as we have the money to do this.
Another reason is we are obsessed with sell by dates. Tend to throw away perfectly good food because it is close to its sell by date or just past. Years ago you knew when something was off, it either, looked off, smelled off or tasted off, didn’t need a date stamp to tell you this. A lot of time the food is not bad when it reaches its sell by date, it just is not as fresh as it could be, but it is still useable.
We also tend to be greedy when food shopping, buy more perishable food than able to use up therefore a lot of it goes into the trash. This is tragic.
The best way to avoid this is to plan ahead a little, acknowledge what you will use and what won’t get used and cut back on your shopping. Make out a list of what you need or want and stick to it, don’t go off track and start buying what looks or sounds good. Can always get a few extras but be careful. And don’t go shopping when you are hungry as you will overspend and buy stuff you don’t need and won’t be able to use up.
If you only do a weekly shop and you happen to know that you will be out 3 evening then don’t buy the same volume of perishable food that you do when you know you will be home 7 evening.
Analyse from previous weeks what you tend to use up and what gets ignored and then tossed. This way you don’t end up wasting what you don’t use, buy what you know you need and will use.
Then there is the issue of leftovers, what to do with them. A lot of people just do not want to bother with leftovers so they just bin what they don’t eat. Is this because when cooking meals, their eyes are bigger than their stomach and tend to make more than they can eat, or is it because they just can not judge how much to make per meal. When ordering in, do you tend to think you are hungrier than you actually are and order far more than you can possibly eat, or get carried away and want to try every dish on the menue or get all your favourites.
If you won’t eat leftover then again work it out, decide before you start how much food is needed to prepare your meal or how many dishes to order in, don’t get carried away.
Here is a general guide I tend to use when preparing my meals. Most people eat 1 medium size potato, about ½ to 1 cup of vegetables and 1 – 2 slices of meat or 1 chop/fillet per serving.
When preparing your meal if there are 4 eating then prepare 4 -5 medium potatoes cut them in half if you are boiling them, or cook just 4 if you are baking them. Prepare about 4&½ cups of vegetables, so if making more than one vegetable dish then do half and half. With the meat if it is chops, steaks or fish fillets, depending on size, it is one each, you really do not need more than 4 -6 oz of meat per serving. If it is a roast most will have 2 good size slices of meat as their serving so you can judge how big a roast you should cook, however most roast are excellent to use for sandwiches or salads the next day. When I say roast I mean roast of beef, lamb, chicken or pork.
Dry pasta it is usually a ½ cup per person or small hand full of spaghetti per person as it swells when it cooks. Most people have about 1 cup of cooked pasta/spaghetti per serving.
Rice doubles in size when cooked so if there is 2 of you eating then use 1 to 1& ½ cup of uncooked rice and this should give you the proper portion of cooked rice. Most people have ½ to 1 cup of cooked rice per serving.
Hopefully this will help prevent food wastage, or if you happen to have trouble judging how much to prepare for your meals and tend to not want to have to use leftovers.
In my next few blogs, I will provide some recipes to give you ideas on how to use your leftovers and they won’t seem like leftovers.
Monday 18 August 2008
MaryLee's Healthy Food and Easy Cooking - Salmon Risotto
Hello again,
For all you Salmon lovers here is a Risotto you are sure to love. I am not sure how smoked salmon would work but you never know unless you try. But I would start by using fresh salmon.
Salmon Risotto
2 tbsp (tablespoon) light oil
1 large onion thinly chopped, or spring onions white part only
½ cucumber peeled, seeded and chopped
2 cups Arborio or risotto rice
3 cups vegetable stock
½ cup white wine (optional)
450 g salmon fillet skinned and diced
3 tbsp fresh tarragon chopped
In saucepan heat oil add onions and cucumber cook until softened, do not brown.
Add rice, wine and stock, bring to boil then simmer for 10 minutes, stir occasionally, or until liquid is absorbed and rice is tender.
Gently stir in the salmon and tarragon and continue to cook for another 5 minutes. Remove from heat and cover for 5 minutes.
Serve with a fresh green leafy salad.
Now you have an idea how to cook Risotto you can try various meats and vegetables combinations. Come up with your own ideas just remember to watch the liquid as you do not want your risotto runny or too dry, it should be moist or creamy.
For all you Salmon lovers here is a Risotto you are sure to love. I am not sure how smoked salmon would work but you never know unless you try. But I would start by using fresh salmon.
Salmon Risotto
2 tbsp (tablespoon) light oil
1 large onion thinly chopped, or spring onions white part only
½ cucumber peeled, seeded and chopped
2 cups Arborio or risotto rice
3 cups vegetable stock
½ cup white wine (optional)
450 g salmon fillet skinned and diced
3 tbsp fresh tarragon chopped
In saucepan heat oil add onions and cucumber cook until softened, do not brown.
Add rice, wine and stock, bring to boil then simmer for 10 minutes, stir occasionally, or until liquid is absorbed and rice is tender.
Gently stir in the salmon and tarragon and continue to cook for another 5 minutes. Remove from heat and cover for 5 minutes.
Serve with a fresh green leafy salad.
Now you have an idea how to cook Risotto you can try various meats and vegetables combinations. Come up with your own ideas just remember to watch the liquid as you do not want your risotto runny or too dry, it should be moist or creamy.
Saturday 16 August 2008
MaryLee's Healthy Food and Easy Cooking - Seafood Risotto
Hello again,
Here is another Risotto dish I hope you try. This is one for special occasions as it is very rich.
Seafood Risotto
2 tbsp (tablespoon) light oil
1 medium onion chopped
2 clove garlic chopped
1 cup Arborio or Risotto or Carnaroli rice
¼ cup white or red wine (optional)
5 ½ cup fish stock
350g or 12 oz mixed seafood (prawns, mussels, squid, clams)
½ lemon juice and grate the rind
2 tbsp tomato paste
1 tbsp chopped flat leaf parsley
In saucepan heat oil over medium low heat, add onions and garlic cook until softened, add rice and stir until evenly coated. Add the wine if using cook until absorbed.
Add ½ cup of stock and continue to stir. Once stock has absorbed add another ½ cup and continue doing so until rice becomes soft about 10 - 15 minutes. Use less stock near the end of cooking time, want risotto creamy not runny.
Add the seafood cook for 3 – 5 minutes then stir in the lemon juice, rind and tomato paste. Season with salt and pepper if needed, but the stock should have enough seasoning.
Garnish with chopped parsley.
Can buy either fresh seafood just be sure to shell the prawns and remove the beards of the mussels and clams. However, most stores now have ready to use, no cleaning necessary, mixed bags of seafood which work perfect for this dish.
For a really special occasion add lobster or crab meat.
Here is another Risotto dish I hope you try. This is one for special occasions as it is very rich.
Seafood Risotto
2 tbsp (tablespoon) light oil
1 medium onion chopped
2 clove garlic chopped
1 cup Arborio or Risotto or Carnaroli rice
¼ cup white or red wine (optional)
5 ½ cup fish stock
350g or 12 oz mixed seafood (prawns, mussels, squid, clams)
½ lemon juice and grate the rind
2 tbsp tomato paste
1 tbsp chopped flat leaf parsley
In saucepan heat oil over medium low heat, add onions and garlic cook until softened, add rice and stir until evenly coated. Add the wine if using cook until absorbed.
Add ½ cup of stock and continue to stir. Once stock has absorbed add another ½ cup and continue doing so until rice becomes soft about 10 - 15 minutes. Use less stock near the end of cooking time, want risotto creamy not runny.
Add the seafood cook for 3 – 5 minutes then stir in the lemon juice, rind and tomato paste. Season with salt and pepper if needed, but the stock should have enough seasoning.
Garnish with chopped parsley.
Can buy either fresh seafood just be sure to shell the prawns and remove the beards of the mussels and clams. However, most stores now have ready to use, no cleaning necessary, mixed bags of seafood which work perfect for this dish.
For a really special occasion add lobster or crab meat.
Friday 15 August 2008
MaryLee's Healthy Food and Easy Cooking - Lentil Risotto
Hello again,
Here is a variation to a Risotto dish.
Lentil Risotto
2 tbsp (tablespoon) light oil
1 large onion thinly chopped
2 clove garlic chopped
1 large carrot julienne or cut into match sticks
1 cup brown basmati rice washed and drained
½ cup lentils washed and drained
2 ½ cup vegetable stock
½ tsp (teaspoon) ground cumin and ground cinnamon and cardamom seed (out of pod)
6 cloves
2 celery sticks finely sliced julienne
3 medium tomatoes diced or 1 tin chopped tomatoes
In saucepan heat oil over medium low heat, add onions, carrot and garlic cook until softened.
add rice and lentils stir until evenly coated. Add cumin, cinnamon, cardamom seeds and cloves and continue to cook for 5 minutes.
Add the stock, bring to a boil then cover and turn heat down to simmer gently for 10 - 15 minutes. If all the stock absorbs while cooking then add a little more or use water, ½ cup at a time. Want it moist but not wet. Season with salt and pepper if needed.
Add the celery and tomatoes and mix gently, it is ready to serve.
Here is a variation to a Risotto dish.
Lentil Risotto
2 tbsp (tablespoon) light oil
1 large onion thinly chopped
2 clove garlic chopped
1 large carrot julienne or cut into match sticks
1 cup brown basmati rice washed and drained
½ cup lentils washed and drained
2 ½ cup vegetable stock
½ tsp (teaspoon) ground cumin and ground cinnamon and cardamom seed (out of pod)
6 cloves
2 celery sticks finely sliced julienne
3 medium tomatoes diced or 1 tin chopped tomatoes
In saucepan heat oil over medium low heat, add onions, carrot and garlic cook until softened.
add rice and lentils stir until evenly coated. Add cumin, cinnamon, cardamom seeds and cloves and continue to cook for 5 minutes.
Add the stock, bring to a boil then cover and turn heat down to simmer gently for 10 - 15 minutes. If all the stock absorbs while cooking then add a little more or use water, ½ cup at a time. Want it moist but not wet. Season with salt and pepper if needed.
Add the celery and tomatoes and mix gently, it is ready to serve.
Thursday 14 August 2008
MaryLee's Healthy Food and Easy Cooking - Chicken, Vegetable Risotto
Hello again,
When you think Italian food most tend to think pasta or pizza but not many really think rice. Rice dishes many tend to think Indian or Chinese and you have to use a wok or balti pan to cook these dishes and not everyone has these, so don’t try making them.
Or you think long grain rice or white rice, these have no flavour so only use to put a curry or a chilli over.
But there are so many different types of rice to try and so many ways you can use rice and the dishes are so flavoursome, it’s a shame not to try them.
As I said earlier I would give you some more Risotto recipes. Here is one I hope you will enjoy.
Chicken, Vegetable Risotto
2 tbsp (tablespoon) light oil
1 medium onion chopped
2 clove garlic chopped
1 cup Arborio or Risotto or Carnaroli rice
2 large or 4 small chicken breast cubed into bit size pieces
2 ½ cup chicken stock
1 red bell pepper chopped or sliced
1 yellow bell pepper chopped or sliced
Good handful green beans chopped or cut in half depending on length
Good handful yellow beans same
1 tbsp chopped flat leaf parsley
½ cup parmesan cheese grated (optional)
In saucepan heat oil over medium low heat, add onions and garlic cook until softened, add rice and stir until evenly coated. Add chicken cook for about 5 minutes. If sticking during this cooking add ½ cup of stock and continue to stir. Once stock has absorbed add another ½ cup and continue doing so until rice becomes tender but not soft about 10 minutes.
Add the peppers and beans and continue to cook another 10 minutes.
Add chopped parsley and the cheese if you are using it, remove from heat and let stand for 5 minutes before serving.
You can use asparagus or sugar snap, mange tout or snow peas rather than beans and peppers, depending on your likes.
It depends on my mood or how I want to present the dish, whether or not I chop or leave the beans, and peppers in strips.
When you think Italian food most tend to think pasta or pizza but not many really think rice. Rice dishes many tend to think Indian or Chinese and you have to use a wok or balti pan to cook these dishes and not everyone has these, so don’t try making them.
Or you think long grain rice or white rice, these have no flavour so only use to put a curry or a chilli over.
But there are so many different types of rice to try and so many ways you can use rice and the dishes are so flavoursome, it’s a shame not to try them.
As I said earlier I would give you some more Risotto recipes. Here is one I hope you will enjoy.
Chicken, Vegetable Risotto
2 tbsp (tablespoon) light oil
1 medium onion chopped
2 clove garlic chopped
1 cup Arborio or Risotto or Carnaroli rice
2 large or 4 small chicken breast cubed into bit size pieces
2 ½ cup chicken stock
1 red bell pepper chopped or sliced
1 yellow bell pepper chopped or sliced
Good handful green beans chopped or cut in half depending on length
Good handful yellow beans same
1 tbsp chopped flat leaf parsley
½ cup parmesan cheese grated (optional)
In saucepan heat oil over medium low heat, add onions and garlic cook until softened, add rice and stir until evenly coated. Add chicken cook for about 5 minutes. If sticking during this cooking add ½ cup of stock and continue to stir. Once stock has absorbed add another ½ cup and continue doing so until rice becomes tender but not soft about 10 minutes.
Add the peppers and beans and continue to cook another 10 minutes.
Add chopped parsley and the cheese if you are using it, remove from heat and let stand for 5 minutes before serving.
You can use asparagus or sugar snap, mange tout or snow peas rather than beans and peppers, depending on your likes.
It depends on my mood or how I want to present the dish, whether or not I chop or leave the beans, and peppers in strips.
Wednesday 13 August 2008
MaryLee's Healthy Food and Easy Cooking - Risotto Stuffed Aubergines
Hello again,
I last spoke about making Risotto. There are so many different types of Risotto that you could never get bored making them or eating them.
However, the recipes usually make enough for 4 servings or more depending on if it is a meal or starter or side dish with a meal. So you may end up with a bit left over and rather than always just warming it up again here are some suggestions.
Risotto Stuffed Aubergines
Serves 2
1 medium aubergine (egg plant) or 2 small ones
3 tbsp (tablespoon) olive oil
Risotto left over or made specifically for this dish
½ cup grated parmesan cheese
Preheat oven high 400 F or 200 C. Cut aubergine in half lengthwise and gently cut out the flesh. Brush skins inside and out with olive oil place on baking sheet and cook for 10 minutes.
With flesh of aubergine place 2 – 4 tbsp light oil in skillet and heat, once oil is hot add the flesh and cook until soft, remove and add to the already prepared risotto or keep and use as a side with another meal.
Now take the risotto and stuff the cooked aubergine skins cover with grated parmesan cheese and toasted pin nuts or almonds (optional). Place on baking sheet and return to hot oven, as above, and cook until cheese has browned about 20 minutes. Be sure to check while cooking so it does not burn, may want to turn the heat down a little if too hot.
Serve, if using medium size aubergine then half each or two small ones, with fresh green salad.
Use butternut squash or acorn squash instead of aubergines. Only you will have to precook the squash, to do this cut in half, remove the seeds and place flesh side down in a oven proof pan and add about 2 cups of water to pan. Bake in hot oven until softened. Let cool a little and scoop out some flesh so you have room to add the risotto if necessary. You can either add the flesh to the risotto or save it for another meal as a side dish. Then follow the directions above.
Or you can stuff large tomatoes, same thing cut in half and remove the seeds but I would just add the risotto to the raw tomato then cook it already stuffed as above. Do the same with courgettes (zucchini).
I will provide more Risotto dishes in upcoming blogs.
I last spoke about making Risotto. There are so many different types of Risotto that you could never get bored making them or eating them.
However, the recipes usually make enough for 4 servings or more depending on if it is a meal or starter or side dish with a meal. So you may end up with a bit left over and rather than always just warming it up again here are some suggestions.
Risotto Stuffed Aubergines
Serves 2
1 medium aubergine (egg plant) or 2 small ones
3 tbsp (tablespoon) olive oil
Risotto left over or made specifically for this dish
½ cup grated parmesan cheese
Preheat oven high 400 F or 200 C. Cut aubergine in half lengthwise and gently cut out the flesh. Brush skins inside and out with olive oil place on baking sheet and cook for 10 minutes.
With flesh of aubergine place 2 – 4 tbsp light oil in skillet and heat, once oil is hot add the flesh and cook until soft, remove and add to the already prepared risotto or keep and use as a side with another meal.
Now take the risotto and stuff the cooked aubergine skins cover with grated parmesan cheese and toasted pin nuts or almonds (optional). Place on baking sheet and return to hot oven, as above, and cook until cheese has browned about 20 minutes. Be sure to check while cooking so it does not burn, may want to turn the heat down a little if too hot.
Serve, if using medium size aubergine then half each or two small ones, with fresh green salad.
Use butternut squash or acorn squash instead of aubergines. Only you will have to precook the squash, to do this cut in half, remove the seeds and place flesh side down in a oven proof pan and add about 2 cups of water to pan. Bake in hot oven until softened. Let cool a little and scoop out some flesh so you have room to add the risotto if necessary. You can either add the flesh to the risotto or save it for another meal as a side dish. Then follow the directions above.
Or you can stuff large tomatoes, same thing cut in half and remove the seeds but I would just add the risotto to the raw tomato then cook it already stuffed as above. Do the same with courgettes (zucchini).
I will provide more Risotto dishes in upcoming blogs.
Monday 11 August 2008
MaryLee's Healthy Food and Easy Cooking - Mushroom Risotto
Hello again,
I have been away from my computer for a few days. We were invited to visit our friends and decided to take advantage of the away time and really enjoy ourselves.
Most times when away we tend to find an internet connection somewhere just to check e-mails, blogs, websites and keep diaries up to date.
But it is summer and as the old saying goes “All Work And No Play Makes Jack A Dull Boy”. I must say we did fully enjoy ourselves and it was actually nice not having to think about all our outstanding work and just relax and recharge.
Now we are back and it is time to chase up on all the things that were to be done last week and are still waiting for responses and so on. It does not take long to get right back in it.
But even though I am busy, I must say I still enjoy making a meal, it just helps me to unwind. And now with the Olympics on I get to watch the athletes while making our meal.
There are so many kinds of Risottos to enjoy but one of my favourites is one of the simplest to make – Mushroom Risotto
½ cup dried wild mushrooms
2 cups cultivated or fresh mushrooms thinly sliced
Juice ½ lemon
3 tbsp (tablespoon) butter
2 tbsp light oil
2 tbsp flat leaf parsley chopped
3 to 3 ½ cup stock (use a good stock)
1 small onion chopped
2 clove garlic chopped
1& ½ cup arborio or risotto rice
½ cup white wine (optional)
½ cup grated parmesan cheese
Soak dried mushrooms in small bowl following package or in 1 cup warm water for about 30 minutes, drain but keep the water. Chop any large mushroom.
In saucepan melt butter and oil add onion cook, stirring until soften, add garlic then cultivated or fresh mushrooms and lemon juice, cook until mushrooms become brown.
Add the rice stirring until all grains are coated. Add the parsley, soaked mushrooms plus the drained water, but avoid adding the sediment that you get from soaking. Continue to stir.
When liquid is almost gone, add the wine. If not using wine then start adding the stock. Add ½ cup at a time, when most of the liquid has been absorbed add the next ½ cup. Continue to do this until the rice grains become tender, the mixture should bubble very gently not quickly. This should take about 30 minutes to cook, but note you may not use all the stock or if you need extra just add a little water but only near the end.
Once rice is cooked, add the cheese, mix thoroughly and remove from heat. Let stand for 5 minutes before serving.
This can be used as a first course, main meal or side dish.
It sounds like a lot of work but it is not, just have everything ready near the stove before you start and you will be so surprised when it is done.
Great the next day as well.
I have been away from my computer for a few days. We were invited to visit our friends and decided to take advantage of the away time and really enjoy ourselves.
Most times when away we tend to find an internet connection somewhere just to check e-mails, blogs, websites and keep diaries up to date.
But it is summer and as the old saying goes “All Work And No Play Makes Jack A Dull Boy”. I must say we did fully enjoy ourselves and it was actually nice not having to think about all our outstanding work and just relax and recharge.
Now we are back and it is time to chase up on all the things that were to be done last week and are still waiting for responses and so on. It does not take long to get right back in it.
But even though I am busy, I must say I still enjoy making a meal, it just helps me to unwind. And now with the Olympics on I get to watch the athletes while making our meal.
There are so many kinds of Risottos to enjoy but one of my favourites is one of the simplest to make – Mushroom Risotto
½ cup dried wild mushrooms
2 cups cultivated or fresh mushrooms thinly sliced
Juice ½ lemon
3 tbsp (tablespoon) butter
2 tbsp light oil
2 tbsp flat leaf parsley chopped
3 to 3 ½ cup stock (use a good stock)
1 small onion chopped
2 clove garlic chopped
1& ½ cup arborio or risotto rice
½ cup white wine (optional)
½ cup grated parmesan cheese
Soak dried mushrooms in small bowl following package or in 1 cup warm water for about 30 minutes, drain but keep the water. Chop any large mushroom.
In saucepan melt butter and oil add onion cook, stirring until soften, add garlic then cultivated or fresh mushrooms and lemon juice, cook until mushrooms become brown.
Add the rice stirring until all grains are coated. Add the parsley, soaked mushrooms plus the drained water, but avoid adding the sediment that you get from soaking. Continue to stir.
When liquid is almost gone, add the wine. If not using wine then start adding the stock. Add ½ cup at a time, when most of the liquid has been absorbed add the next ½ cup. Continue to do this until the rice grains become tender, the mixture should bubble very gently not quickly. This should take about 30 minutes to cook, but note you may not use all the stock or if you need extra just add a little water but only near the end.
Once rice is cooked, add the cheese, mix thoroughly and remove from heat. Let stand for 5 minutes before serving.
This can be used as a first course, main meal or side dish.
It sounds like a lot of work but it is not, just have everything ready near the stove before you start and you will be so surprised when it is done.
Great the next day as well.
Tuesday 5 August 2008
MaryLee's Healthy Food and Easy Cooking - Noodle Soup
Hello again,
Here is an easy soup to make and it takes no time at all to prepare.
I find a lot of times in the evening if I am late getting home and I really do not want to have anything heavy but I want something to hold me over, I tend to stick with soup. If I really do not want to cook at all, I will sometimes have a bowl of cereal, but today I will give you my Noodle Soup idea.
1 tbsp (tablespoon) light oil
6 – 10 mushrooms sliced
1 – 2 clove garlic chopped
4 cups vegetable or chicken stock
2 bundles of chinese noodles or glass noodles
2 – 3 green onions chopped
1 green chilli seeded & chopped
5 green beans chopped
1 tbsp lemon juice or rice vinegar if you have
2 tbsp sherry or rice wine (optional)
1 tsp (teaspoon) sesame oil
In saucepan heat light oil, add the onion, garlic and cook over medium heat until softened. Add the mushrooms and chilli pepper, continue cooking for another minute.
Add the stock and remaining ingredients to pan bring to boil then turn heat down to low and cover for 5 minutes or until noodles have become soft.
Perfect, a light meal that is easy to make and very little preparation is needed.
Add 2 – 3 sliced ginger root if you happen to have any for an added flavour.
Here is an easy soup to make and it takes no time at all to prepare.
I find a lot of times in the evening if I am late getting home and I really do not want to have anything heavy but I want something to hold me over, I tend to stick with soup. If I really do not want to cook at all, I will sometimes have a bowl of cereal, but today I will give you my Noodle Soup idea.
1 tbsp (tablespoon) light oil
6 – 10 mushrooms sliced
1 – 2 clove garlic chopped
4 cups vegetable or chicken stock
2 bundles of chinese noodles or glass noodles
2 – 3 green onions chopped
1 green chilli seeded & chopped
5 green beans chopped
1 tbsp lemon juice or rice vinegar if you have
2 tbsp sherry or rice wine (optional)
1 tsp (teaspoon) sesame oil
In saucepan heat light oil, add the onion, garlic and cook over medium heat until softened. Add the mushrooms and chilli pepper, continue cooking for another minute.
Add the stock and remaining ingredients to pan bring to boil then turn heat down to low and cover for 5 minutes or until noodles have become soft.
Perfect, a light meal that is easy to make and very little preparation is needed.
Add 2 – 3 sliced ginger root if you happen to have any for an added flavour.
Monday 4 August 2008
MaryLee's Healthy Food and Easy Cooking - Kabobs
Hello,
When you think of kabobs do you think BBQ? A lot of people do so they never make kabobs, but you can broil/grill them as well, so why not give them a try.
Kabobs can be meat, vegetable or fruit any are great and so easy to prepare.
The skewer - if using metal ones try to buy ones that are not round. Square skewers the food will hold firm rather than slide around when turning.
If using wooden skewers then soak them in water at least 30 minutes before using to prevent them from catching fire.
Kabob
1 fresh pineapple cut into 1 inch cubes or 1 can pineapple chunks
4 fresh peaches cut into 1 inch cubes or 1 large can half peaches then cube these
10 fresh strawberries use medium size ones remove the stem but keep whole
10 seedless grapes keep whole
1 large chicken breast cut into 1 inch cubes
10 shallots (small onions) peeled and left whole
1 green bell pepper cut into 1 inch chunks
1 red bell pepper cut into 1 inch chunks
10 button mushrooms left whole
10 cherry tomatoes left whole
Thread chicken, shallots, peppers, mushroom and tomatoes alternately onto skewer, should make 4 skewers.
Thread pineapple, peaches, strawberries and grapes alternately onto skewer to make 4 as well.
Place chicken skewers over low heat of BBQ, brush with a lemon juice and oil mixture (1 tablespoon lemon juice to 2 tablespoon oil). Cook one side until chicken has browned then turn and cook the second side and continue until all sides have browned and chicken is cooked. Continue to brush with lemon and oil mixture while cooking.
Cook the fruit skewers the same way, cooking each side until brown. I sometime use the lemon/oil mixture to brush over them while cooking but this is optional.
If cooking under the grill, place the skewers on rack and have it about 8 inches from grill. Cook them following the same method as above.
Serve with rice or salads.
Use any firm vegetable or fruit as you like. Alternate chicken with any meat, seafood or meaty fish, flaky fish will not hold on the skewers.
When you think of kabobs do you think BBQ? A lot of people do so they never make kabobs, but you can broil/grill them as well, so why not give them a try.
Kabobs can be meat, vegetable or fruit any are great and so easy to prepare.
The skewer - if using metal ones try to buy ones that are not round. Square skewers the food will hold firm rather than slide around when turning.
If using wooden skewers then soak them in water at least 30 minutes before using to prevent them from catching fire.
Kabob
1 fresh pineapple cut into 1 inch cubes or 1 can pineapple chunks
4 fresh peaches cut into 1 inch cubes or 1 large can half peaches then cube these
10 fresh strawberries use medium size ones remove the stem but keep whole
10 seedless grapes keep whole
1 large chicken breast cut into 1 inch cubes
10 shallots (small onions) peeled and left whole
1 green bell pepper cut into 1 inch chunks
1 red bell pepper cut into 1 inch chunks
10 button mushrooms left whole
10 cherry tomatoes left whole
Thread chicken, shallots, peppers, mushroom and tomatoes alternately onto skewer, should make 4 skewers.
Thread pineapple, peaches, strawberries and grapes alternately onto skewer to make 4 as well.
Place chicken skewers over low heat of BBQ, brush with a lemon juice and oil mixture (1 tablespoon lemon juice to 2 tablespoon oil). Cook one side until chicken has browned then turn and cook the second side and continue until all sides have browned and chicken is cooked. Continue to brush with lemon and oil mixture while cooking.
Cook the fruit skewers the same way, cooking each side until brown. I sometime use the lemon/oil mixture to brush over them while cooking but this is optional.
If cooking under the grill, place the skewers on rack and have it about 8 inches from grill. Cook them following the same method as above.
Serve with rice or salads.
Use any firm vegetable or fruit as you like. Alternate chicken with any meat, seafood or meaty fish, flaky fish will not hold on the skewers.
Sunday 3 August 2008
MaryLee's Healthy Food and Easy Cooking - Pot Roast
Hello again,
Sundays are usually when family’s get together and usually it's over a meal meal. A lot of times this meal will be a roast of choice, beef, pork, chicken or lamb.
But in the summer you may not really want to cook a roast in the oven as it heats up the house, which may not be a good thing to do.
If you have a BBQ and better yet a rotisserie then stick it on and let it cook. It is one of the easiest ways to cook a roast, however if you do not happen to have a BBQ and do not want to use the oven then here is another great way to cook a roast.
Pot Roast
Lean boneless roast beef about 1.5 kg or 3 lbs
2 medium onions diced
2 – 4 cloves garlic chopped
½ tsp (teaspoon) ground pepper
½ cup water
2 carrots chopped into bite size pieces
1 celery stick chopped into bite size pieces
1 bay leaf
Place ingredients in heavy saucepan with lid cook over low heat for 2 ½ to 3 hours. Check to make sure it does not dry out while cooking, if needs more water then add ½ cup at a time.
When cooked remove everything onto platter cover with foil to keep warm, keeping the juices in the saucepan, return juices to medium heat. Take 2 tbsp (tablespoon) corn flour (starch) and 1 tbsp water mix together in bowl until smooth. Slowly add this to juices stirring until it becomes thick, cook for 1 – 2 minutes, return the onions, carrots and celery (what is left of them) back to the gravy, mush them down if you can and stir.
Slice meat and pour gravy over the meat and serve with mash turnips and vegetables of your choice.
Easy to do and does not heat up the house. If using a larger piece of meat then may have to increase cooking time.
Sundays are usually when family’s get together and usually it's over a meal meal. A lot of times this meal will be a roast of choice, beef, pork, chicken or lamb.
But in the summer you may not really want to cook a roast in the oven as it heats up the house, which may not be a good thing to do.
If you have a BBQ and better yet a rotisserie then stick it on and let it cook. It is one of the easiest ways to cook a roast, however if you do not happen to have a BBQ and do not want to use the oven then here is another great way to cook a roast.
Pot Roast
Lean boneless roast beef about 1.5 kg or 3 lbs
2 medium onions diced
2 – 4 cloves garlic chopped
½ tsp (teaspoon) ground pepper
½ cup water
2 carrots chopped into bite size pieces
1 celery stick chopped into bite size pieces
1 bay leaf
Place ingredients in heavy saucepan with lid cook over low heat for 2 ½ to 3 hours. Check to make sure it does not dry out while cooking, if needs more water then add ½ cup at a time.
When cooked remove everything onto platter cover with foil to keep warm, keeping the juices in the saucepan, return juices to medium heat. Take 2 tbsp (tablespoon) corn flour (starch) and 1 tbsp water mix together in bowl until smooth. Slowly add this to juices stirring until it becomes thick, cook for 1 – 2 minutes, return the onions, carrots and celery (what is left of them) back to the gravy, mush them down if you can and stir.
Slice meat and pour gravy over the meat and serve with mash turnips and vegetables of your choice.
Easy to do and does not heat up the house. If using a larger piece of meat then may have to increase cooking time.
Saturday 2 August 2008
MaryLee's Healthy Food and Easy Cooking - Potato Crust
Hello again,
I love my carbs but I have cut down on my breads and pastas. I just find breads and pastas are good if you are going to be active therefore they can get used up, but when not that active I just cut back on them, eat them say every 2 weeks rather than weekly or daily.
Here is an alternative crust to use instead of the traditional crust.
Potato Crust
3 – 5 large potatoes washed unpeeled and cubed
2 tbsp (tablespoon) light oil
1 tbsp flour
¼ tsp teaspoon salt
½ tsp ground black pepper
½ cup uncooked rolled oats
In saucepan add potatoes cover with water and cook until soft, drain. Add oil, salt pepper and flour and mash well. Add the oats and stir well to mix.
Lightly oil a 9 inch oven proof pan add mixture and press evenly along bottom and up sides of pan.
Bake at 375 F or 170 C for 15 minutes or until golden.
Filling
2 chicken breast cut into bite size cubes
1 medium onion chopped
2 cloves garlic chopped
5 mushrooms chopped
1 celery stick chopped
½ cup garden peas
1 tbsp light oil
1 – 2 tbsp corn flour (starch)
½ cup water
In skillet heat oil add the onion and garlic stir over medium heat until soften. Add the chicken and continue to stir until all sides have browned lightly. Add mushrooms, celery and garden peas continue stirring. Add half the water let come to a gently boil.
With remaining water add corn flour and mix until smooth slowly add it to the chicken mixing well. Continue to cook about 1 minute until thickens.
Add the chicken mixture to the above crust and cover with crumbs (crushed cereal). I like to add chopped dried sage to my crumbs.
Place in heated oven 350 F or 170 C for 30 minutes or until crumbs become golden brown.
I love my carbs but I have cut down on my breads and pastas. I just find breads and pastas are good if you are going to be active therefore they can get used up, but when not that active I just cut back on them, eat them say every 2 weeks rather than weekly or daily.
Here is an alternative crust to use instead of the traditional crust.
Potato Crust
3 – 5 large potatoes washed unpeeled and cubed
2 tbsp (tablespoon) light oil
1 tbsp flour
¼ tsp teaspoon salt
½ tsp ground black pepper
½ cup uncooked rolled oats
In saucepan add potatoes cover with water and cook until soft, drain. Add oil, salt pepper and flour and mash well. Add the oats and stir well to mix.
Lightly oil a 9 inch oven proof pan add mixture and press evenly along bottom and up sides of pan.
Bake at 375 F or 170 C for 15 minutes or until golden.
Filling
2 chicken breast cut into bite size cubes
1 medium onion chopped
2 cloves garlic chopped
5 mushrooms chopped
1 celery stick chopped
½ cup garden peas
1 tbsp light oil
1 – 2 tbsp corn flour (starch)
½ cup water
In skillet heat oil add the onion and garlic stir over medium heat until soften. Add the chicken and continue to stir until all sides have browned lightly. Add mushrooms, celery and garden peas continue stirring. Add half the water let come to a gently boil.
With remaining water add corn flour and mix until smooth slowly add it to the chicken mixing well. Continue to cook about 1 minute until thickens.
Add the chicken mixture to the above crust and cover with crumbs (crushed cereal). I like to add chopped dried sage to my crumbs.
Place in heated oven 350 F or 170 C for 30 minutes or until crumbs become golden brown.
Friday 1 August 2008
MaryLee's Healthy Food and Easy Cooking - Easy Pizza Dough
Hello again,
After my last blog, you now know why I am not a lover of fast food outlets, ready made meals and packaged foods, however, that does not mean I do not like eating that type of food, I just prefer to make my own.
And with that I will share with you one of the easiest pizza dough recipes I have used for many of years. Now don’t panic yet, I know the word dough just brings all kinds of horrible images to your mind, but as I said, it is easy.
1 ½ cup flour
¼ tsp (teaspoon) salt
1 tsp easy rise yeast
2/3 cup lukewarm water
1 tbsp (tablespoon) olive oil
Add the yeast to the lukewarm water, mix and let stand until it becomes foamy.
Sift the flour and salt into a mixing bowl, make a well in the centre of the flour. To this add oil and yeast mixture. Mix until it becomes a soft dough. If too dry and will not stay together, then add a little more water, about a tbsp at a time.
Spread some flour out over counter top or table top and place the dough and knead. To knead the dough use the palm side of your fist, place it in the centre of the dough and push it outward. Then fold dough over itself and repeat for about 10 minutes or until the dough is smooth and elastic.
Place back into oiled bowl, roll it over so all the dough is lightly oiled and cover bowl with cling film and place in warm area to allow the dough to rise. Usually takes about an hour or until dough doubles in size.
Remove the dough onto a floured surface and knead again for 2 minutes. Roll it out, using a rolling pin or the palm of your hand. Place on a lightly oiled baking pan about 10 – 12 inch. Using your fingertips spread the dough out to fill the sheet.
Cover lightly with a tomato sauce you already have or follow this to make one, take about 4 tbsp tomato paste put into a bowl, thin it down a little with water but do not make too thin, if you do, just add some more paste. Then add a drop or two of honey, one crushed clove of garlic and a tsp of oregano, rosemary, thyme and basil. Mix all together and spread over the pizza dough.
Add your favourite toppings remember to slice them thinly.
Use a low fat cheese, and cut back on the fatty meats such as pepperoni, sausage and use strips of chicken instead.
Try different toppings such as capers, sundried tomatoes, spinach, chilli peppers or a herbed cheese.
Place into a pre heated oven 425 F or 220 C bake for 20 minutes or crisp and golden.
After my last blog, you now know why I am not a lover of fast food outlets, ready made meals and packaged foods, however, that does not mean I do not like eating that type of food, I just prefer to make my own.
And with that I will share with you one of the easiest pizza dough recipes I have used for many of years. Now don’t panic yet, I know the word dough just brings all kinds of horrible images to your mind, but as I said, it is easy.
1 ½ cup flour
¼ tsp (teaspoon) salt
1 tsp easy rise yeast
2/3 cup lukewarm water
1 tbsp (tablespoon) olive oil
Add the yeast to the lukewarm water, mix and let stand until it becomes foamy.
Sift the flour and salt into a mixing bowl, make a well in the centre of the flour. To this add oil and yeast mixture. Mix until it becomes a soft dough. If too dry and will not stay together, then add a little more water, about a tbsp at a time.
Spread some flour out over counter top or table top and place the dough and knead. To knead the dough use the palm side of your fist, place it in the centre of the dough and push it outward. Then fold dough over itself and repeat for about 10 minutes or until the dough is smooth and elastic.
Place back into oiled bowl, roll it over so all the dough is lightly oiled and cover bowl with cling film and place in warm area to allow the dough to rise. Usually takes about an hour or until dough doubles in size.
Remove the dough onto a floured surface and knead again for 2 minutes. Roll it out, using a rolling pin or the palm of your hand. Place on a lightly oiled baking pan about 10 – 12 inch. Using your fingertips spread the dough out to fill the sheet.
Cover lightly with a tomato sauce you already have or follow this to make one, take about 4 tbsp tomato paste put into a bowl, thin it down a little with water but do not make too thin, if you do, just add some more paste. Then add a drop or two of honey, one crushed clove of garlic and a tsp of oregano, rosemary, thyme and basil. Mix all together and spread over the pizza dough.
Add your favourite toppings remember to slice them thinly.
Use a low fat cheese, and cut back on the fatty meats such as pepperoni, sausage and use strips of chicken instead.
Try different toppings such as capers, sundried tomatoes, spinach, chilli peppers or a herbed cheese.
Place into a pre heated oven 425 F or 220 C bake for 20 minutes or crisp and golden.
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