What's for dinner?

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Funny, I almost made that first one.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I make my dough the night before, put it in the refrigerator, and pull out my dough the next day and make pizza. Simple. Or if I make it the day of, I use a flatbread dough that incorporates a sponge for more flavor.
Originally Posted by Saria
I'm hoping to get it made in the morning and putting it in the fridge for a couple hours until closer to dinner time. We'll see what my son has planned for us in the morning

Do you have a recipe you love? I'm still on the search for a "go-to" recipe.
Ah, it all makes sense now. Goldy is the puppet master!
Originally Posted by Poodlehead
Here's one you can make in the morning:
http://www.wildyeastblog.com/2011/02...untertop-oven/


I like overnight doughs because the retarded fermentation gives them more flavor. Just taking any pizza dough recipe and slowing down the fermentation improves it. Plus it's just mix and throw in the fridge!

Like these:
http://www.101cookbooks.com/archives/001199.html
http://www.seriouseats.com/recipes/2...za-recipe.html
http://www.seriouseats.com/recipes/2...yle-pizza.html

And this:
makes about 4 8 oz. portions:
500 grams bread flour (I use KA bread flour)
375 grams water
¼ tsp instant yeast
12 grams salt
1.mix flour and water into a shaggy ball and let rest for 20 minutes.
2.add yeast and salt and mix by folding the dough in the bowl.
3.Mix the dough by folding and stretching in the bowl (or on the counter) 10 -15 strokes.
4.Repeat the fold and stretch, 10 strokes, 3 more times at 20 minute intervals. Or, if you're rushed, repeat one more time.
5.Refrigerate the dough 2-3 days, or a minimum of 20 hours.
6.3 hours before you want to make your pizza, divide into 8 oz portions and gently form into balls
7.Place balls on oiled parchment, silpat or your dough box and cover loosely with oiled plastic wrap
8.Stretch per your method, place on peel, top and cook on stone or cast iron pizza pan at highest possible oven setting.
cook until the pizza is bubbling and the crust is browned.

Here is a quick dough:
http://locallemons.com/local_lemons/...som-pizza.html
I finally just got to making the dough.

I want/need a kitchen scale....

I always use KA. I'm a flour snob! :0
Ah, it all makes sense now. Goldy is the puppet master!
Originally Posted by Poodlehead
Hoping tonight will be falafel. We'll see what DH says later.

I made a tourtiere for New Year's Day and I had iffy results with a KA pie crust recipe. I think it might have been something to do with the fact that I didn't use standard butter, so it had less water and more fat than what the US standard is. Not sure though.
Use the recipe in the pie dough thread. It's wonderful.
Use the recipe in the pie dough thread. It's wonderful.
Originally Posted by Saria
It actually tasted really good and had a nice texture, but it was a royal pain to work with, very crackly and unpredictable to roll. I'll try that one next time though.
Made my favorite! Crawfish bisque with stuffed heads. I love it so much but it's a two day affair I usually only make it once or twice a year.
spring1onu and Cheetara like this.
Grilled cheese with sharp cheddar, pepper jack, roasted turkey, caramelized onions and dijon

Creamy tomato soup




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I finally made dinner, so I can finally post in this thread!

I made (quasi Greek) chicken gyros with tzatziki, and couscous.

It was fresh and light, but filling and there are no left overs!

Sent from The Brick
I just want to do what I want to do when I want to do it.
Ooo, that grilled cheese sounds tasty, spring!

I have this in the oven right now: Turkey Stuffed Peppers | Skinnytaste. We'll have broccoli on the side.

DH really, really enjoyed it and said it's his favorite grilled cheese now. I'm still feeling bad so everything is tasting sorta meh to me right now, but I think I'd prefer it with ham or just no meat.

Those stuffed peppers look great. I've really enjoyed perusing her blog and have several recipes I want to try. When I can get to the grocery I might do the stuffed peppers first.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
The stuffed peppers were good. I've made quite a few of her recipes, and they're pretty good, I've just found that they tend to need a little extra seasoning.

Needed something spicy since I can't taste anything so I made stuffed hot banana peppers (stuffed with meatballs and baked in spaghetti sauce). They hit the spot.
In Western PA
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I feel like having a big bowl of greens. So, I'm going to make some with a triple punch of sesame --- kale with tahini, sesame seeds, and toasted sesame seeds.
Shredded BBQ chicken on these rolls with either tater tots or onion rings...or both!

The chicken is done and I can't stop nibbling at it.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Chicken grilled (well cooked on a grill pan) with jerk seasoning and a squirt of lime, roasted broccoli (after trying this way, I can't go back to steamed) and carrots.

I made mashed parsnips last night and it was divine! I thought I hated parsnips! Also made roasted cauliflower with a lemon mustard dressing and I couldn't stop eating it. I have never put much time or energy into veggies before (made the same ol' things over and over) but with my goal to eat a larger variety of vegetables I thought i'd try some new recipes. Anyone have any easy but delicious veggie recipes to share?

Sent from my Ally using CurlTalk App
Robin
*mama to 3 little boys and a 4th due in early March
*3a shoulder length curls
*experimenting with the CG method
This is a really ****ing delicious bowl of greens.



That is all.
This is a really ****ing delicious bowl of greens.



That is all.
Originally Posted by Saria
That does look good I'm a sucker for kale.

Made a spinach and artichoke lasagna. It was nice for a change I used a modified béchamel sauce with a slightly darker roux and I added white wine and gruyere.

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