Entrees

Whole Wheat Pizza Dough- Suzy

Ingredients: 1/3 cup of water 1/3 cup of milk ½ t. sugar 2 T. active dry yeast 2 T. olive oil ¼ t. salt ½ cup whole wheat flour 1 C. whole wheat pastry flour In a small saucepan, heat the water, milk, and sugar to 110 to 115 degrees. It should be warm to the touch but not hot. Pour into a large mixing bowl and stir in the yeast. When the yeast has dissolved, mix in the olive oil and salt. Sift the whole wheat flour and pastry flour together. Gradually stir the flour into the yeast and milk until the dough is soft enough to knead. It may still be a little sticky. Turn this out onto a lightly floured surface. Sprinkle flour on top and knead the dought for about 5 minutes, until doubled in size. Preheat the oven to 500 degrees. Oil the pizza pan with olive oil. Place the dough on a lightly floured surface and roll it out to the size of the pizza pan. To make 4 single pizzas, cut dough in quarters. Plac epn the pan and raise the edges of the dough slightly. Brush with olive oil and bake with your favorite toppings. Note. Preparing the dough is easy, but it does take time, so I generally double or triple the recipe and freeze the extra dough. To freeze, let it rise once, then punch it down. Wrap the dough tightly in plastic wrap, and place in freezer. Keeps up to 4 months. Before baking, let it warm to room temperature, knead it a minute, and then shape into a pizza. One 12 inch pizza Serves 4.

Mushroom Tomato Pizza Topping- Suzy

Ingredients: 1 recipe Whole Wheat Pizza Dough 1 C thinly sliced fresh shiitake or other wild mushroom (3-4 oz.) 1 T butter 1 T olive oil 2 C cultivated mushrooms Salt Freshly Ground Pepper 1 ½ C gated smoked mozzarella or smoked gouda chees 2 plum tomatoes, thinly sliced 1 large garlic clove, minced Prepare the pizza dough and let it rise. Preheat the oven to 500 degrees Discard the stems from the shiitake mushrooms or save them for soup stock, and slice the caps. In a large skillet, heat the butter and oil and saute all the mushrooms over high heat for 10 minutes, stirring frequently. Season to taste with salt and pepper. Roll out the dough and place it on a well-oiled pizza pan. Brush the dough lightly with olive oil and cover with a layer of cheese. Place the sauteed mushrooms over the pizza and arrange the sliced tomatoes on top. Brush the tomatoes with olive oil and scatter the garlic on top. Bakie for 10 to 15 minutes, until crust is golden. Brush more olive oil on the edges of the crust and serve.

Pesto Pizza Topping- Suzy

Ingredients: 1 Recipe Whole Wheat Pizza Dough 1 T olive oil 2-3 yellow and green summer squash, sliced diagonally ¼ inch thick 2 C Pesto 2 tomatoes, thinly sliced 1 green pepper, sliced in rounds Fresh basil, for garnish Prepare pizza dough. Pre-heat oven to 500 degrees. Heat the oil in pan and saute squash 5 minutes, stirring frequently, until al dente. Roll out pizza dough and place it on a well-oiled pizza pan. Brush it lightly with olive oil and pre-bake 10 minutes. Remove from oven and cover with a layer of pesto (about 1 cup). Arrange the squash, tomatoes, & green pepper on top of the pesto. Return to oven and bake 5 minutes until crust is golden. Remove pizza from oven and brush edges lightly with olive oil. Top with more pesto, ladling the sauce in swirls over the vegetables. The pest may need thinning with water or a little oil. Garnish with basil leaves and serve.

Roasted Autumn Vegetables- Suzy

Ingredients: 3 new red potatoes, cut into bite-size pieces 1 sweet potato, cut into bite-size pieces 1 red pepper, cut into thin strips 1 green pepper, cut into thin strips 1 yellow pepper, cut into thin strips 1 red onion sliced 1 acorn squash, cut in half and sliced ¼ inch thick 2 medium zucchini, cut diagonally ½ inch thick 1 medium eggplant, sliced ½ inch thick Extra virgin olive oil Salt and freshly ground pepper Fresh minced rosemary Preheat oven to 500 degrees. Using one large mixing bowl, toss each group of vegetables separately with olive oil, 1 t. fresh rosemary, slat and pepper. Use just enough oil to lightly coat the vegetables. Spread the vegetables in a single layer in a large baking dish or pan. Keep the different vegetables separate. Some will take longer to roast than others. The potatoes and acorn squash take about 40 minutes, the zucchini & green beans about 15 minutes, ands the peppers and onion roast for 10 minutes Feel free to substitute any of your favorite vegetables. Carrots are really sweet roasted. And whole bulbs of garlic are wonderful cooked this way. Pour a bit of olive oil over the garlic bulb so it doesn’t dry out. This recipe works great if you are grilling outside as an entree or to accompany meat or fish. Serves 4.

Coconut Curry Vegetables- Suzy

Ingredients: 2 T canola oil 3 large garlic cloves, minced ½ medium yellow onion, sliced or chopped 2 large carrots, sliced ¼ inch thick diagonally ½ medium acorn squash (1/2 #), cut into bite-size pieces 3 t. curry powder 14 oz. coconut milt ¼ t. hot red chili pepper flakes * 3 C broccoli florets 2 C fresh or frozen peas 1 T tamari Freshly ground pepper Cooked brown rice (or white as you prefer) Heat oil in large heavy pot. Add the garlic and onion cook over high heat for 3-4 minutes, stirring frequently. When the onions are translucent, toss in the carrots and squash. Cook for a couple of minutes, searing the vegetables, then stir in curry powder. Reduce heat to medium. Cook 5 minutes more. If vegetables start to stick to pan, add ¼ cup water. Stir in the coconut milk and chili pepper flakes, partially cover with lid and simmer 30 minutes until vegetables are soft and coconut milk has cooked down to a stew-like sauce. Stir in the broccoli, cover, simmer 5 minutes until broccoli is bright green but still crunchy. Add peas, tamari and pepper to taste. Remove from heat. Broccoli and peas should be bright green. DO NOT OVERCOOK. Serve over brown rice be careful with the chili pepper flakes if you don’t like food too spicy. Serves 4.

Black Beans and Cornbread- Dina

Serves two people Ingredients: One can or two cups cooked dried black beans Two fresh bay leaves or three dried bay leaves A couple dashes of Chili powder to taste Sea salt to taste Pepper to taste Sour Cream Chopped Green onions (similar in size to how they are in Miso soup). To cook dried black beans: Bring 4 cups of water to a boil Add two cups dry black beans (Basically two parts water to one part beans) Add bay leaves, chili powder, sea salt & pepper to beans to cook in. Bring to a boil. Reduce heat to low and simmer for about two hours or until you start to smell black beans! This also works really great in a crock pot during the day while you're at work. Once beans are done, put them on low to keep warm while preparing corn bread. The best & quickest way though is to start baking the corn bread and then simmer the canned black beans while the corn bread is baking. This way the recipe really only takes a half hour total to prepare & cook! Corn Bread: I like to use Jiffy brand corn bread mix. I think it tastes the best and it's cheap. Follow instructions on box. You can use any boxed corn bread mix you like. As that's what makes this recipe so easy. If you're feeling ambitious, you can make the corn bread from scratch, however as I never do, I do not have a scratch recipe for you. To Serve: Place a warm piece of corn bread on a plate topped with a liberal amount of black beans, unstrained ideally running over the sides of the corn bread. Top with a dollop of sour cream & sprinkle with chopped green onions. Other variations/ Serving Suggestions: Try topping with a dollop of salsa or fresh avocado! This is one of my favorite dishes. Hope you like it! Mahalo, -Dina

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