Author: Zabraxis

Categories
Recipes

Cast Iron Skillet Pizza

Ingredients

Pizza Dough

  • 2 Cups 00 Pizza Dough Flour
  • 1 1/2 tsp salt
  • 1 tsp active dry yeast
  • 3/4 cup water
  • 1/4 tsp sugar

Pizza Sauce

  • 1 15oz can of tomato sauce
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1/4 Tsp Oregano
  • 1/4 tsp Basil
  • 1/2 tsp salt
  • Dash of Red Flakes
  • 1 tsp vinegar

Cooking Requirements

  • 2 Tbsp Olive Oil

Example Toppings

  • Pepperoni
  • Red Onions
  • Minced Garlic
  • Parmigiano Reggiano
  • Low-Moisture Mozzarella Cheese
  • Small Gouda Cheese Cubes

Recipe

Begin by preparing the pizza dough.

  1. Warm the water and add in the sugar and yeast. Stir and let sit for 2-3 minutes to allow the yeast to begin working.
  2. Add in the flour and salt. Mix until a flaky dough forms
  3. Pour dough onto counter top and knead until a firm ball forms. Add extra flour to prevent sticking if necessary.
  4. Place in an oiled bowl and cover. Let rest and rise for an hour minimum. Overnight in the fridge is better.

Next, prepare the pizza sauce

  1. Combine all pizza sauce ingredients and mix well. Taste and add more seasonings as needed. This may be necessary depending on the quality of the canned tomatoes.
  2. Cover and let sit in the fridge while the dough is rising. Like the dough, letting sit overnight helps add flavor.

When the time has come to cook, assemble the Pizza

  1. Preheat the oven to 415F.
  2. Add the 2 Tbsp olive oil into a cast iron skillet. If needed add more. You will need a little more than you might expect.
  3. After coating the skillet well, add the dough into the skillet.
  4. Press the dough from the center to match the pan size. This should make a lower area in the center with a thicker crust ring around the outside of the pizza area.
  5. Add several tablespoons of sauce to the pizza and coat the inside of the pizza well.
  6. If using cheese, I recommend grating parmigiano reggiano directly onto the sauce, then putting a layer of mozzarella on top.
  7. Place your toppings onto the pizza.
  8. Place the skillet onto the stove top and turn the heat up to medium.
  9. Once the oil starts to sizzle, let sit for two minutes.
  10. After two minutes, place directly into the oven for 14 minutes.
  11. After 14 minutes, turn the broiler on for 60-90 seconds.
  12. Remove from the oven and turn the oven off. Seriously, you DID turn it off, right? …don’t be like me.
  13. If you don’t care about your skillet, cut inside the skillet. If you like your skillet, get a spatula and slide the pizza out of the skillet.
  14. Eat. Enjoy. Brag to your friends about how delicious this is, and then complain to me that you made 15 different substitutions and didn’t get a good pizza.
Categories
Recipes Uncategorized

Cornish Pasty

For the Pastry:

  • 1 cup all-purpose flour
  • 1 pinch salt
  • 2 ounces cold butter (or half lard and half butter), cubed
  • 2 to 3 tablespoons cold water

For the Filling:

  • 1/2 cup cubed skirt steak or rump steak
  • 1/2 cup 1/4-inch-diced potato
  • 1/2 cup chopped carrot
  • 1/4 cup finely chopped onion
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large egg, lightly beaten

Make the Crust

  1. Place the flour, salt, and butter in a large bowl.
  2. Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.
  3. Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry.
  4. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.

Make the Filling and Form the Pasties

  1. Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper.
  2. Place the steak, potato, carrot, and onion in a large mixing bowl and combine. Season well with salt and pepper.
  3. Heat the oven to 220C/425 F. Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.
  4. Divide the meat mixture evenly among each pastry circle and place it on one side. Brush the edges with the beaten egg.
  5. Fold the circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
  6. Place the pasties on a greased baking sheet and bake for 20 minutes. Lower the oven temperature to 350 F (177 C/Gas Mark 4) and bake another 20 minutes until golden brown. Serve hot or cooled.
Categories
Recipes Vegan

Naan Bread

  • 1/2 cup warm water (ideally between 105˚F – 110˚F)
  • 1 teaspoon sugar
  • 1 (0.25-ounce) package active dry yeast
  • 2 1/2 cups all-purpose flour
  • 1/4 cup almond milk (or alternative milk of choice)
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil

For topping:

  • 1 1/2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • Coarse salt (optional, for garnish)
  • Fresh parsley or cilantro (optional, for garnish)

Instructions

  1. In a small bowl, gently stir together water, sugar and yeast. Allow it to activate until it is foamy on top.
  2. In a large bowl, add activated yeast, flour, and remaining ingredients. Knead thoroughly and let sit for an hour.
  3. When dough has doubled in size, divide into eight small balls. Heat a skillet over medium high and stir together garlic and oil.
  4. Roll each ball to 1/4-inch thickness and place in hot pan, one at a time, brushing with garlic/oil mixture. When dough has started to bubble, flip to other side and brush again with oil. Sprinkle with coarse salt and herbs. Repeat with remaining dough.
Categories
Recipes Vegan

Potato Leek Soup

  1. 3 Large Leeks
  2. 2 Tablespoons butter or olive oil
  3. 4 cups Vegetable or Chicken broth
  4. 2 pounds Potatoes
  5. 1 tsp sea salt
  6. 1/2 tsp marjoram
  7. 1/2 tsp dried thyme
  8. 2 bay leaf
  9. 1/4 cup chopped parsley
  10. White or Black pepper to taste

Instructions

  1. Cut the leeks in half and rinse off. Cut crosswise into thin slices.
  2. Place cut leeks into a bowl. Rinse with water to remove dirt.
  3. Peels potatoes and cut into small cubes.
  4. Place the oil or butter in a pot. Add in the leeks and cook on low for 10 minutes to soften them. Stir occasionally to coat with oil and prevent browning.
  5. Add in the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Maintain a low simmer until the potatoes are cooked (approximately 20-30 minutes)
  6. Remove and discard the bay leaf.
  7. Place 1/4 -1/2 of the soup in a blender and blend till smooth.
  8. Return the pureed soup to the pot.
  9. Add the parsley and cook for a few more minutes.
  10. Add in freshly ground pepper to taste.
Categories
Recipes

Chipotle Chili Pepper Orzo

Chipolte Chili Orzo

Ingredients

  1. 1-5tsp Chipotle Chilli Pepper (as much as desired for preferred spiciness, really)
  2. 1tsp paprika (optional)
  3. 1/2 tsp fresh ground black pepper
  4. 1/4-1/2tsp salt
  5. Chicken Broth (amount varies, at least 1-2 cups)
  6. 1/3-1/2 cup orzo
  7. 1/2 white onion, chopped
  8. 4 cloves of minced garlic (appx. 4-5 tsp)
  9. 1/4 green bell pepper
  10. 1/4 red bell pepper
  11. 2Tbsp olive oil
  12. 1tsp butter (optional)

Instructions

  1. Chop onion and bell peppers into medium sized pieces.
  2. Mince 2 cloves of garlic
  3. Set pan on stove and add olive oil to it
  4. Add onions to pan and cook on low heat for 5-10 minutes until onions are lightly browned (not burned though)
  5. Add 1 clove of minced garlic to pan, cook for another 30 seconds
  6. Add bell peppers to pan.
  7. Add paprika, pepper, chili pepper, and salt to pan. Stir
  8. Cook on medium heat for another 2-3 minutes, stirring occasionally to prevent burning
  9. Get chicken broth accessible. Add Orzo to pan, stir, and then add in just barely enough chicken broth to cover orzo.
  10. Turn heat to medium-high or high. You want the orzo to brown while cooking.
  11. Add in butter, stir.
  12. Whenever too much broth has evaporated and orzo starts to brown, add more broth and stir. Be sure to give some time for orzo to brown though. Repeat this until the orzo is pleasantly firm and slightly crunchy.
  13. Add remaining garlic. Stir and let cook for 30 seconds.

Notes

Serves 2 (or one really hungry person).

It is very important that you let the orzo brown, almost, but not quite, burning. This adds more flavor to the dish and gives the orzo a really nice texture.

Don’t stir the pot too often while cooking the orzo. Do so just often enough to avoid burning. The orzo should slowly change to a darker brown color.

Adding in barely enough broth to cover the orzo while letting it evaporate off quickly helps prevent the orzo from becoming super gummy.

Categories
Recipes

Veggie Burgers

  • 8 ounces (225 grams) mushroom
  • 1 medium carrot
  • 1 1/2 cups (85 grams) broccoli florets
  • 1/4 medium onion
  • 2 medium garlic cloves
  • 2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/3 cup (35 grams) walnut halves (about 14 halves)
  • 2 cups packed (85 grams) spinach leaves
  • Handful tender fresh herbs like chives, parsley or cilantro (optional)
  • 1/2 cup (35 grams) panko breadcrumbs
  • 2 large eggs
  • 1 tablespoon (15 grams) tomato paste
  • 3/4 cup (115 grams) cooked brown rice
  • Bread rolls, lettuce, tomato, cheese and favorite burger sauces

Prepare Veggies and Beans

  1. Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
  2. Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
  3. Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
  4. Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.

Make Burger Mix

  1. While the beans and vegetables roast, rinse the food processor bowl and pat dry.
  2. Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
  3. Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
  4. Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture.
  5. Scrape the mixture into a bowl and fold in the rice.
  6. Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.

Cook Burgers

  1. When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
  2. Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
  3. For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
  4. To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
Categories
Recipes

Waffles

  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1-2 eggs
  • 1/2 cup butter melted
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  1. Preheat your waffle iron and spray with cooking spray or rub a little melted butter on.
  2. Whisk together the dry ingredients – flour, sugar, baking powder and salt.
  3. Add the vanilla, eggs, butter, and milk to the mixture. Blend until just smooth.
  4. Let mixture sit for about 5 minutes before adding to the waffle iron.
  5. Pour onto hot iron and cook until golden brown.
  6. Serve topped with pure maple syrup and butter or your favorite fruit and whipped cream.
Categories
Desserts Vegan

Custard (Dairy Free)

  • 3/4 cup dairy free milk (Unsweetened almond milk works great)
  • 1/2 cup cornstarch
  • 1 can Full Fat Coconut Milk (13.5 oz)
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 4 Tbsp dairy-free butter
  1. Whisk 3/4 cup milk and 1/2 cup cornstarch in bowl
  2. On medium heat, add milk/cornstarch mixture, coconut milk, and and sugar to a medium pot
  3. Whisk until smooth. Bring to a simmer and continue whisking until thickened
  4. Remove from heat and add 4 Tbsp butter with 2tsp vanilla extract. Stir until smooth.
  5. Place in a bowl. Cover with plastic wrap and press wrap down to touch the surface of the custard (prevents a film from forming on top)
  6. Place in the refrigerator and chill.
  7. If clumpy, place in a blender and blend till smooth (or whisk, etc).

Categories
Recipes

Cheesy Orzo

  1. 2 Tbsp Olive Oil
  2. 1/2 onion, chopped
  3. 2 garlic cloves, minced
  4. 2 cans (14oz) chicken broth
  5. 2 cups orzo
  6. 1/2 cup free parmigiano or romano
  7. Salt
  8. Pepper
  1. Preheat a 8 inch pot with a tight fitting cover over moderate heat.
  2. Add oil, onion and garlic and saute for 2 or 3 minutes.
  3. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil.
  4. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.
  5. Remove lid and stir in cheese.
  6. Season with salt and pepper to your taste.
Categories
Recipes Sauces

Pasta Tomato Meat sauce

Ingredients

  • 1/2 pound ground meat (beef seems to taste best)
  • 1/2 onion, diced
  • 3-4 garlic cloves, minced
  • 2 Tbsp Olive Oil
  • 1.5 tsp salt
  • Freshly ground pepper to taste
  • 1 Tbsp Oregano
  • 15Oz can of crushed tomatoes
  1. Place oil in pan and heat. Add onions when hot.
  2. Saute onions until they become shimmery
  3. Add beef, oregano, pepper, salt, and half of the garlic
  4. Cook until the beef has browned
  5. Add garlic and crushed tomatoes
  6. Cover and cook on low heat until the sauce has thickened.