Sunday, December 30, 2012
The 30 Day Challenge
Here's my 30 Day Challenge to myself and to anyone: cook one meal per day focused on ingredients grown locally. Why? Because eating foods grown locally cuts down on the amount of fossil fuels let out into the environment. Plus, who doesn't enjoy the freshest fruits, veggies, grains, meats and dairy products. Take on my 30 Day Challenge with me and live a healthier lifestyle for you and your planet!
Wednesday, December 26, 2012
Day 30
Homemade Applesauce:
Ingredients:
6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions:
Combine apples, 3/4 cup water and sugar in heavy medium saucepan
Bring to boil, stirring occasionally
Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes
Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes
Remove from heat
Stir in lemon juice and cinnamon
Cool 30 minutes
Using fork or potato masher, mash apple mixture until coarse and chunky
Serve at room temperature or refrigerate until cold
Makes about 3 cups
6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions:
Combine apples, 3/4 cup water and sugar in heavy medium saucepan
Bring to boil, stirring occasionally
Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes
Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes
Remove from heat
Stir in lemon juice and cinnamon
Cool 30 minutes
Using fork or potato masher, mash apple mixture until coarse and chunky
Serve at room temperature or refrigerate until cold
Makes about 3 cups
Day 29
Long Island Deli Potato Salad
Ingredients:
2 pounds potatoes, boiled in their skin and cooled
Brine
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
Dressing
1/2 cup mayonnaise
3/4 cup sour cream
2 1/2 tablespoons tarragon vinegar
1 1/2 teaspoon salt
3/4 teaspoon celery seed
Salad
3/4 cup sliced green onions
1 small jar chopped pimientos
3 hard-cooked eggs, chopped
Directions:
Combine brine ingredients and boil for 5 minutes
Peel potatoes and slice thin
Pour hot brine over them
Let them marinate for 24 hours
Drain in colander but do not drain dry
Add mayonnaise, enough to make it as creamy as you like
It is better to make it the day before, or even 2 days before
For Dressing: Mix well and refrigerate while making the rest of the salad
For Salad: Mix potatoes, onions in bowl. Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink
Add eggs
Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.
2 pounds potatoes, boiled in their skin and cooled
Brine
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
Dressing
1/2 cup mayonnaise
3/4 cup sour cream
2 1/2 tablespoons tarragon vinegar
1 1/2 teaspoon salt
3/4 teaspoon celery seed
Salad
3/4 cup sliced green onions
1 small jar chopped pimientos
3 hard-cooked eggs, chopped
Directions:
Combine brine ingredients and boil for 5 minutes
Peel potatoes and slice thin
Pour hot brine over them
Let them marinate for 24 hours
Drain in colander but do not drain dry
Add mayonnaise, enough to make it as creamy as you like
It is better to make it the day before, or even 2 days before
For Dressing: Mix well and refrigerate while making the rest of the salad
For Salad: Mix potatoes, onions in bowl. Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink
Add eggs
Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.
Day 28
Herbed Yogurt Cheese
Ingredients:
2 cups nonfat plain yogurt
1 scallion, cleaned and finely minced (1 tablespoon)
1 tablespoon chopped parsley
1 small clove garlic, peeled, crushed and finely chopped ( 1/2 teaspoon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Directions:
Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts
Ingredients:
2 cups nonfat plain yogurt
1 scallion, cleaned and finely minced (1 tablespoon)
1 tablespoon chopped parsley
1 small clove garlic, peeled, crushed and finely chopped ( 1/2 teaspoon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Directions:
Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts
Day 27
New York State Cheddar Cheese Soup
Ingredients;
1/2 cup onion, chopped
1 tablespoon butter
4 cups chicken stock
2 tablespoons Parmesan cheese
1 can (12 ounce size) evaporated milk
1/2 cup carrots, diced
1/2 cup celery, diced
2 tablespoons green bell pepper, diced
1 1/2 tablespoon flour
1 1/2 cup sharp Cheddar cheese, shredded
salt and pepper, to taste
grated apple (optional)
Directions:
In a large pot, melt butter over medium heat
Reduce heat and add onions, carrots, celery and green pepper and slowly saute until very soft
Stir in flour and cook for 2 minutes, stirring constantly
Add stock and bring to a boil
Simmer for 20 minutes
Add cheddar and Parmesan cheese, salt and pepper and stir until cheese is melted
Stir in evaporated milk
Serve hot with optional grated apple on top
1/2 cup onion, chopped
1 tablespoon butter
4 cups chicken stock
2 tablespoons Parmesan cheese
1 can (12 ounce size) evaporated milk
1/2 cup carrots, diced
1/2 cup celery, diced
2 tablespoons green bell pepper, diced
1 1/2 tablespoon flour
1 1/2 cup sharp Cheddar cheese, shredded
salt and pepper, to taste
grated apple (optional)
Directions:
In a large pot, melt butter over medium heat
Reduce heat and add onions, carrots, celery and green pepper and slowly saute until very soft
Stir in flour and cook for 2 minutes, stirring constantly
Add stock and bring to a boil
Simmer for 20 minutes
Add cheddar and Parmesan cheese, salt and pepper and stir until cheese is melted
Stir in evaporated milk
Serve hot with optional grated apple on top
Day 26
Western New York Gingery Cider Beets
1 cup white sugar
1 tablespoon cornstarch
3 teaspoons ground ginger
7 medium beets
8 fluid ounces beet juice
8 fluid ounces apple cider
1 tablespoon unsalted butter
1/2 teaspoon morton lite salt
1 cup raisins
Directions:
Cook, peel, and slice beets.
Save 1 cup of the beet juice.
In a saucepan, combine sugar, cornstarch, ginger, cold beet juice, and cider.
Cook over medium heat until thickened.
Remove from heat.
Add butter, salt, and raisins.
Add beets.
Heat and serve hot.
Day 25
Pork Chops with Caramelized Apples
Ingredients:
4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar
Directions:
Pat chops dry
In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside
In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown
Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened
Remove from heat and keep warm
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil
Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more
Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).
Total cooking time for chops will be around 14-18 minutes
Serve chops with apples
4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar
Directions:
Pat chops dry
In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside
In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown
Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened
Remove from heat and keep warm
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil
Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more
Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).
Total cooking time for chops will be around 14-18 minutes
Serve chops with apples
Day 24
Linguine with Broccoli and Bay Scallops
1 lb. fresh broccoli
1 lb. linguine
1 tsp. salt
1/4 tsp. pepper
1/2 c. butter
2 tsp. minced garlic
1 lb. bay scallops
1 tsp. salt
1/4 tsp. pepper
1/3 c. freshly grated Parmesan cheese
Directions:
Cut broccoli in florets and 1/4 inch slices
Blanch in boiling salted water 2 minutes
Drain well; refresh under cold running water; set aside
Cook linguine to al dente according to package directions; drain well
Toss with salt, pepper and 1/4 cup butter
Cover and keep warm while preparing scallops and broccoli
Heat remaining 1/4 cup butter until very hot; add garlic and saute a bit, being careful not to burn
Add broccoli and heat through
Add scallops, salt and pepper; saute 3 minutes or until just done; immediately spoon seafood mixture over pasta and sprinkle with Parmesan cheese and serve
Day 23
Steak and Pepper Tacos
Ingredients:
1 tablespoon olive oil
1 teaspoon cumin
1 garlic clove, minced
3 ounces steak strips
1 1/2 cups sliced green and red bell peppers
1/2 cup sliced onion
2 small (6-inch) whole-grain tortillas
4 tablespoons salsa
2 tablespoons low-fat sour cream
Directions:
Make it in a skillet, saute olive oil, cumin and garlic for 1 minute
Add steak strips and cook about 5 minutes
Add pepper and onion slices and cook for another 8 minutes
Place mixture in tortillas and fold
Top with salsa and sour cream
1 tablespoon olive oil
1 teaspoon cumin
1 garlic clove, minced
3 ounces steak strips
1 1/2 cups sliced green and red bell peppers
1/2 cup sliced onion
2 small (6-inch) whole-grain tortillas
4 tablespoons salsa
2 tablespoons low-fat sour cream
Directions:
Make it in a skillet, saute olive oil, cumin and garlic for 1 minute
Add steak strips and cook about 5 minutes
Add pepper and onion slices and cook for another 8 minutes
Place mixture in tortillas and fold
Top with salsa and sour cream
Day 22
Herbed Trout with Lemon Butter
Ingredients:
4 8- to 10-ounce fresh or frozen dressed, boned rainbow trout or other dressed fish
1/4 cup butter, melted
1 teaspoon finely shredded lemon peel (set aside)
3 tablespoons lemon juice
1/4 cup finely chopped onion
1 tablespoon snipped fresh rosemary or tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
Snipped fresh parsley (optional)
Lemon wedges
Directions:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. On a cutting board, spread each fish open, skin side down. In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish. In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish. Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork. If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.
Makes 4 trout
4 8- to 10-ounce fresh or frozen dressed, boned rainbow trout or other dressed fish
1/4 cup butter, melted
1 teaspoon finely shredded lemon peel (set aside)
3 tablespoons lemon juice
1/4 cup finely chopped onion
1 tablespoon snipped fresh rosemary or tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
Snipped fresh parsley (optional)
Lemon wedges
Directions:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. On a cutting board, spread each fish open, skin side down. In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish. In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish. Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork. If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.
Makes 4 trout
Day 21
Rosemary Roasted Potatoes
Ingredients:
2 large baking potatoes, sliced 1/2-inch thick
1 tablespoon Pure Wesson® Canola Oil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions:
Preheat oven to 450°F. Combine all ingredients in large bowl; toss to coat.
Spread potatoes in single layer in shallow baking pan. Bake 15 minutes or until tender; turning once.
2 large baking potatoes, sliced 1/2-inch thick
1 tablespoon Pure Wesson® Canola Oil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions:
Preheat oven to 450°F. Combine all ingredients in large bowl; toss to coat.
Spread potatoes in single layer in shallow baking pan. Bake 15 minutes or until tender; turning once.
Day 20
Fresh Pumpkin Soup
Ingredients:
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin (roasted and diced, see note below)
1 tablespoon sage leaf
3 cups chicken stock
1 cup cream
salt & freshly ground black pepper
Directions:
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.
COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin (roasted and diced, see note below)
1 tablespoon sage leaf
3 cups chicken stock
1 cup cream
salt & freshly ground black pepper
Directions:
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.
COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
Day 19
No-Fry Eggplant Parm
Ingredients:
1 1/2 lbs eggplants, sliced into 3/4-inch thick slices, skin on
2 cups your favorite pasta sauce
2 cups shredded reduced-fat mozzarella cheese
Directions:
Preheat oven to 425.
Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
Spray the top of eggplant slices.
Bake on center rack for 25 minutes
In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
You will probably get about 3 layers. End with cheese topping.
At this point, you can cover and refrigerate until you are ready to bake,
OR:.
Bake at 350 for 30 minutes.
Serve with salad and crusty bread, or over pasta, or use as sandwich filling.
1 1/2 lbs eggplants, sliced into 3/4-inch thick slices, skin on
2 cups your favorite pasta sauce
2 cups shredded reduced-fat mozzarella cheese
Directions:
Preheat oven to 425.
Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
Spray the top of eggplant slices.
Bake on center rack for 25 minutes
In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
You will probably get about 3 layers. End with cheese topping.
At this point, you can cover and refrigerate until you are ready to bake,
OR:.
Bake at 350 for 30 minutes.
Serve with salad and crusty bread, or over pasta, or use as sandwich filling.
Day 18
New York Pickles
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Ingredients:
8 ounces white vinegar
4 ounces water
4 -6 ounces sugar or 4 -6 ounces high fructose corn syrup (or equivalent artificial sweetener)
1 -2 tablespoon dill weed
1 clove garlic
3 -4 cucumbers, sliced
1 onion, thinly sliced
Directions:
Combine white vinegar, water, sugar, dill weed, and garlic clove in pan.
Bring to a boil.
When cool enough, remove garlic clove, add a little garlic powder if you want, and pour over cucumbers and onion slices.
This keeps weeks in the fridge.
I also vary it by adding sliced sweet red peppers.
When chopped, this also makes a good sandwich topping.
8 ounces white vinegar
4 ounces water
4 -6 ounces sugar or 4 -6 ounces high fructose corn syrup (or equivalent artificial sweetener)
1 -2 tablespoon dill weed
1 clove garlic
3 -4 cucumbers, sliced
1 onion, thinly sliced
Directions:
Combine white vinegar, water, sugar, dill weed, and garlic clove in pan.
Bring to a boil.
When cool enough, remove garlic clove, add a little garlic powder if you want, and pour over cucumbers and onion slices.
This keeps weeks in the fridge.
I also vary it by adding sliced sweet red peppers.
When chopped, this also makes a good sandwich topping.
Day 17
Reuben
Ingredients:
Russian Dressing
2 tablespoons sweet pickle relish
1 tablespoon ketchup
2 tablespoons mayonnaise
1 dash louisiana hot sauce
Sandwich
2 slices quality jewish rye bread
butter
1/4 lb thinly sliced corned beef
2 ounces thinly sliced swiss cheese
1/4 cup sauerkraut, well drained (I rinse it, then drain)
Directions:
To make the dressing: combine all the dressing ingredients together, mixing well.
Store, covered, in the refrigerator until ready to use.
To make the sandwich: Butter one side of each slice of bread.
Put the first slice, buttered side down, in a large skillet.
Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
Top with the other slice of bread, buttered side up.
Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).
Russian Dressing
2 tablespoons sweet pickle relish
1 tablespoon ketchup
2 tablespoons mayonnaise
1 dash louisiana hot sauce
Sandwich
2 slices quality jewish rye bread
butter
1/4 lb thinly sliced corned beef
2 ounces thinly sliced swiss cheese
1/4 cup sauerkraut, well drained (I rinse it, then drain)
Directions:
To make the dressing: combine all the dressing ingredients together, mixing well.
Store, covered, in the refrigerator until ready to use.
To make the sandwich: Butter one side of each slice of bread.
Put the first slice, buttered side down, in a large skillet.
Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
Top with the other slice of bread, buttered side up.
Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).
Day 16
New York Style Pizza
Ingredients:
22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
1 batch New York Style Pizza Sauce
1 pound grated dry mozzarella cheese (about 4 cups), placed in freezer for at least 15 minutes
Directions:
Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.
22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
1 batch New York Style Pizza Sauce
1 pound grated dry mozzarella cheese (about 4 cups), placed in freezer for at least 15 minutes
Directions:
Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.
Day 15
Manhattan Clam Chowder
Ingredients:
ingredients
1 pint shucked clams or two 6-1/2-ounce cans minced clams
1 cup chopped celery (2 stalks)
1/3 cup chopped onion (1 small)
1/4 cup chopped carrot (1 small)
2 tablespoons olive oil or cooking oil
1 8-ounce bottle clam juice or 1 cup chicken broth
2 cup scubed red potato
1 teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 14 1/2-ounce can diced tomatoes, undrained
2 tablespoons cooked bacon pieces or cooked crumbled bacon
Directions:
Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1-1/2 cups. Set juice aside.
In a large saucepan cook celery, onion, and carrot in hot oil until tender. Stir in the reserved 1-1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in undrained tomatoes, clams, and bacon. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through.
Makes 4 servings (6 1/2 cups)
Note: If using bacon, cook 2 slices, reserving 2 tablespoons drippings. Omit the oil and cook the celery, onion, and carrot in the reserved drippings.
ingredients
1 pint shucked clams or two 6-1/2-ounce cans minced clams
1 cup chopped celery (2 stalks)
1/3 cup chopped onion (1 small)
1/4 cup chopped carrot (1 small)
2 tablespoons olive oil or cooking oil
1 8-ounce bottle clam juice or 1 cup chicken broth
2 cup scubed red potato
1 teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 14 1/2-ounce can diced tomatoes, undrained
2 tablespoons cooked bacon pieces or cooked crumbled bacon
Directions:
Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1-1/2 cups. Set juice aside.
In a large saucepan cook celery, onion, and carrot in hot oil until tender. Stir in the reserved 1-1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in undrained tomatoes, clams, and bacon. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through.
Makes 4 servings (6 1/2 cups)
Note: If using bacon, cook 2 slices, reserving 2 tablespoons drippings. Omit the oil and cook the celery, onion, and carrot in the reserved drippings.
Day 14
Waldorf Salad
Ingredients:
2/3 cup apple cider
2/3 cup plain low-fat yogurt
1/4 teaspoon ground cinnamon
2 cups chopped apples such as Granny Smith, Rome and/or Gala
2 cups chopped pears such as Bosc
1 cup seedless grapes, halved
1/2 cup chopped celery
1/2 cup golden raisins
1/3 cup coarsely chopped pecans, toasted
6 Boston lettuce leaves
Directions:
Bring cider to a boil over high heat in small saucepan. Cook until reduced to about 3 tablespoons, 15 to 20 minutes. Cool completely.
Mix cider, yogurt and cinnamon until blended. Set aside.
Mix apples, pears, grapes, celery, raisins and pecans in bowl. Add yogurt mixture, tossing to coat. Serve salad on lettuce-lined plates.
2/3 cup apple cider
2/3 cup plain low-fat yogurt
1/4 teaspoon ground cinnamon
2 cups chopped apples such as Granny Smith, Rome and/or Gala
2 cups chopped pears such as Bosc
1 cup seedless grapes, halved
1/2 cup chopped celery
1/2 cup golden raisins
1/3 cup coarsely chopped pecans, toasted
6 Boston lettuce leaves
Directions:
Bring cider to a boil over high heat in small saucepan. Cook until reduced to about 3 tablespoons, 15 to 20 minutes. Cool completely.
Mix cider, yogurt and cinnamon until blended. Set aside.
Mix apples, pears, grapes, celery, raisins and pecans in bowl. Add yogurt mixture, tossing to coat. Serve salad on lettuce-lined plates.
Day 13
New York Cheesecake
Ingredients:
Crust
9 graham cracker boards (4 crackers each)
1 tablespoon sugar
Pinch salt
5 tablespoons unsalted butter
Filling
4 packages (8 ounces each)cream cheese, softened
1-1/4 cups sugar
3 large eggs
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
Crust
9 graham cracker boards (4 crackers each)
1 tablespoon sugar
Pinch salt
5 tablespoons unsalted butter
Filling
4 packages (8 ounces each)cream cheese, softened
1-1/4 cups sugar
3 large eggs
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
Directions:
Heat oven to 325 degrees.
Crust: Place graham crackers in large resealable plastic bag and crush with a rolling pin. Transfer crumbs to small bowl and add sugar and salt. Stir in melted butter until all crumbs are evenly moistened. Transfer crumbs to 9-inch springform pan and press onto bottom and 1/2 inch up sides (step A, left). Place sheet of extra-wide heavy-duty foil on countertop; place pan in center and fold foil up around pan (step B).
Filling: In large bowl, beat cream cheese until smooth. Add sugar and beat on low speed until blended. Add eggs, one at a time, beating well after each. Beat in flour and vanilla. Pour filling into crust. Place cheesecake in large roasting pan and fill pan with enough hot water to come halfway up side of springform pan (step C).
Bake cheesecake at 325 degrees for 1 hour. Turn oven off, prop door open and let cool in oven for 30 minutes. Remove from oven and cool completely. Refrigerate overnight. To serve, release and remove side of pan before slicing.
Day 12
Beet and Apple Salad
Ingredients:
6 medium beets (about 2 pounds) or two 16-ounce cans thin beet strips, rinsed and drained
1/3 cup salad oil
1/3 cup white wine vinegar
2 teaspoons shredded orange peel
1/4 cup orange juice
2 green onions, sliced (1/4 cup)
2 tablespoons snipped fresh mint or 2 teaspoons dried mint, crushed
2 teaspoons honey
4 cup storn romaine lettucesee savings
2 medium tart green apples, coarsely chopped
Directions:
6 medium beets (about 2 pounds) or two 16-ounce cans thin beet strips, rinsed and drained
1/3 cup salad oil
1/3 cup white wine vinegar
2 teaspoons shredded orange peel
1/4 cup orange juice
2 green onions, sliced (1/4 cup)
2 tablespoons snipped fresh mint or 2 teaspoons dried mint, crushed
2 teaspoons honey
4 cup storn romaine lettucesee savings
2 medium tart green apples, coarsely chopped
Directions:
Place fresh whole beets in a large saucepan. Cook, covered, in boiling water for 40 to 50 minutes or until tender; drain. Cool slightly; slip off skins and cut into thin strips.
Meanwhile, for dressing, combine salad oil, white wine vinegar, orange peel, orange juice, green onion, mint, and honey in a screw-top jar. Cover and shake well.
Combine beet strips and half of the dressing in a mixing bowl. Cover and refrigerate the beet mixture and the remaining dressing for 2 to 24 hours.
To serve, combine torn romaine and chopped apple in a mixing bowl. Toss apple mixture with the remaining dressing. Using a slotted spoon, spoon beet mixture over apple mixture in bowl. Makes 8 servings.
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