Sunday, July 24, 2011

Homemade Whole Wheat Pizza 

From Left to Right: 1. Tomato sauce made from scratch 2. Salvatore being italian (about to flip pizza dough) 3. chopped veggies 4. Sauce on dough 5. Salmon, capers & onion pizza ready for the over 6. This was all that was leftover from out 8 pizzas
Making pizza has become a regular thing since Salvatore's mom gave us these amazing pizza pans. You can pretty much do anything you want with your pie, the trick is the dough. This is the best recipe I've found yet:


Ingredients Required

  • 1 tablespoons granulated sugar or honey
  • 1 1/4 cups warm water (110F)
  • 1 (1/4 ounce) pack dry yeast
  • 1 1/4 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 teaspoon of salt
  • 1/4 cup olive oil

Step by Step Procedure

  1. Dissolve sugar or honey in water and add yeast.
  2. In a separate bowl, combine flours.
  3. Allow to sit until the yeast foams slightly (about 5 minutes).
  4. Combine 3 cups of the flour and salt in a bowl. Pour the yeast mixture and oil if you are using it.
  5. Knead the mixture, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand).
  6. Shape dough into a ball and put in an large oiled bowl, turning the dough to coat it with the oil.
  7. Allow to rise until doubled in size (45 minutes to 1 hours).
  8. Punch down the dough and divide into 2 pieces. This will make two 12 inch pizzas.
  9. Shape each portion into a 12" circle either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
  10. Spread sauce over crust and top with cheese and desired toppings.
  11. Allow to rest in a warm location for 15 minutes.
  12. Bake in a 475 degree oven until crust is golden, about 20 minutes.

We also made out own delicious pizza sauce, but you can also use store bought spaghetti sauce and it will taste just fine. Spread the sauce and the sprinkle with shredded mozzarella cheese. Use any toppings you like. Ours included mushrooms (shroomies!), spinach, tomato slices, onion, olives, capers and salmon. ( I've made pear and arugula before and it rocks)

Buon appetito!

Thursday, June 30, 2011


These cupcakes are quite the treat. I mixed in some extra ingredients to the cake mix to give it more citrusy flavours. I also made the icing from scratch, used some food coloring to turn it green. You can mix dyes and make a rainbow of colors.

Key Lime Cupcakes

1 box lemon cake mix
1 cup all purpose flour
1 cup sugar
1/2 teaspoon salt
4 egg whites
1 1/3 cup water
2 tablespoons vegetable oil
1 cup sour cream
1 box lime jello

In a mixer combine cake mix, flour, sugar, and salt. blend. Add rest of the ingredients except lime jello. Blend on medium speed for 2-3 minutes until well blended. Once blended slowly add the box of jello .

Fill cupcake wrappers and bake at 325 for about 13 minutes or until down.

Cream Cheese Frosting:

8 oz cream cheese
1 stick butter
4 cups confectioners sugar
green food coloring
Blend softened butter and cream cheese. Once blending add confectioners sugar 1 cup at a time until well blended. (Reserve 1/2 cup of frosting without food color to put a dollap on top)Add 1 drop of green food coloring to get a light green color.

I recommend waiting at least 30 mins. before putting the frosting on...ENJOY

Vegetarian Thai Red Curry

I started making this recipe because of a tofu curry I tried at a place called OSHA in San Francisco. All you really need is coconut milk, any curry paste of your choice, vegetables, and tofu or any meat you like.


- Olive oil
- Firm Tofu
- Coconut milk
- Curry paste (I chose red, but you can also use green or yellow)
- One red pepper
- One green pepper
- Fresh basil
- Whole grain rice
(you can also add any veggie you want, I added mushrooms at the last minute)

Drain tofu and cut into large squares. Pour oil into pan and let tofu brown for a few minutes, then add chopped vegetables. While they cook, pour coconut milk and curry paste (I used half the jar) and a few basil leaves into a sauce pan, whisk and let cook for about 7 minutes. Pour sauce over vegetables and tofu, stir and let thicken for 10 minutes or so. Serve over rice and garnish with more basil.

Thats it! You have your own thai restaurant curry at home.