Best Homemade Pizza Dough

Best Homemade Pizza Dough

(Dough for 2 reg. pizzas, or 4 mini personal pizzas)

 This particular recipe is delicious! For our family, the recipe has brought fun and joy into family food nights- everyone can participate. I usually have all the ingredients already on the shelf, and we save so much money! This feeds everyone with some left over for lunch next day (or midnight gamer's snacks), and the best part is each person gets to choose what goes on- fitting the moods, lightening hearts,  and bringing the family together for more than just a sit at the table- this gives us time. I hope it brings smiles to your family as well!

Homemade Pizza Dough

Start with large bowl & add:
3 tsp yeast
1 tsp sugar
1 1/3 c warm water

dissolve yeast and sugar in warm water in large bowl and allow to proof for 5 minutes. (will foam up)

add to yeast mixture:
3 tbsp olive oil
3 tbsp corn meal
1 tsp real salt
3 c all purpose flour or whole wheat flour

mix all together and knead dough until smooth. roll into ball, lightly oil the outside with olive oil and allow to rise until double- about 45 minutes









I always use the same bowl I just mixed it in- cuts down on dishes, but doesn't make for pretty pictures! Haha! Once doubled, you are ready to make pizzas! Yay! 

Cut dough in half **- this dough makes 2 pizzas. Roll out each half on lightly floured surface to desired size and thickness. Thin crust, thick crust- it all depends on what you roll it to! We like ours thin to regular.  Place on pizza pan, warmed pizza stone, or cookie sheet lightly dusted with cornmeal.  Bake in oven for 7 minutes at 450 F degrees. Remove from oven, Top with sauce, toppings of your choice an cheese. return to oven - Bake at 450F degrees for 9-10 minutes. (Sorry Sorry! I forgot to take a picture of rolling it out! I'll add it next time!) Here they are at prebake.

Have fun with the toppings! Have the kids help grate the cheese, and choose their own toppings. (For cheese lovers, you can roll pieces of string cheese into the crust edges and create a stuffed crust the kid's will love! -Do this at the first stage). Kids love rolling out the dough.** This is enough dough, you can further divide dough for four mini pizzas if everyone wants their own personal mini pizza!  Enjoy!








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Chili Dogs- No Bean Chili

Homemade Chili Dogs- No Bean Chili 

Start with:
1 lb ground beef - lean
1/2 lb ground pork - lean (not sausage)
fry completely, drain of grease, and mince as small as possible-
I have even put mine through the food processor.

 in a separate bowl whisk until smooth and dissolved:
6 cups warm water
1/4 c cornstarch
1/2 c flour

add to water mixture and whisk until smooth:
2 tbsp tomato paste
1 tbsp white vinegar
3 tbsp chili powder
1/2 tsp real salt
1 tsp ground cumin
1/4 tsp black pepper
1/2 tsp garlic powder
2 tbsp dried onion flakes

Add this mixture to the meat and  mix together.  Over med heat - bring to a boil stirring constantly so it does not burn. Once it comes to a boil reduce to smallest simmer setting and cover with lid. Simmer 1 hour, stirring occasionally.

Serve with hotdogs, or over french fries, or even over nachos and extra grated  cheddar cheese. Delicious!!!!!!

Yummmmmm!!!!!!!!!








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Soft Oatmeal Raisin Cookies

Soft Oatmeal Raisin Cookies

3/4 c real butter
3/4 c applesauce
3/4 c sugar
3/4 c brown sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp real salt
3 c quick rolled oats
1 c raisins
Preheat oven to 375 F degrees
In large bowl, beat butter, sugars, and applesauce together until smooth.
Add eggs and vanilla and beat well until egg is incorporated. In separate bowl- mix flour, baking soda and salt. Stir into the butter/sugar mixture. Roll in oats and raisins and stir well
Place spoonfuls onto ungreased cookie sheet and bake at 375 F degrees in the oven (center rack) for 8-10 minutes.
cool and enjoy!

Great for holidays, or family events! Stay soft, and batch makes about 4 dozen! Perfect for sharing or the cookie jar!





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Dried Kale Flakes!

Idea: replace Parsley flakes with Kale Flakes!
Add dried Kale to your seasonings rack for extra nutrients! It's easy! DIY homemade seasonings that are super good for you and your family!! Yay!!!
Kale is a super, SUPER Food!
Fabulous for having Vitamins C, A, and K, plus calcium, potassium, and lutein.  Kale also has: cancer fighting properties, lowers cholesterol, is anti-inflamatory,  high in anti-oxidants, carotinoids, folic acid, and is low in carbs.

However, it isn't always easy to get the whole family to eat Kale.
But you can sneak it in as a seasoning! Add Dried Kale Flakes to soups, salads, meatloaf, stews, casseroles, pizzas, omelets, scrambled eggs, or dust your foods with it like a garnish just as you would parsley flakes! Versatile! Pour it on! Sprinkle it on! Stir it in!

To dehydrate:
Clean kale leaves and either lay them out to dry from the washing or pat them dry (the less water on them to start the faster they'll dry in dehydrator. Cut of the thick stems- they do not flake very well. You basically want the leafy green. Place these in dehydrator in single layer, and dry at 135 F for about 4-6 hours, depending on the humidity in your area.  When dried to crisp, let completely cool, and then place into food processor, pulsing until you reach the desired size of flakes wanted for seasoning. process longer to get a powder- the size and consistency is completely up to you.  I put mine into a mason jar, but you can reuse a seasonings jar as well, & store in cool dry place.








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Homemade Biscuits

Homemade Biscuits

 

4 tbsp cold real butter or cold lard
1 tsp sugar or honey
2 c whole wheat flour
4 tsp baking powder
1 tsp real salt
3/4 cup whole milk, or half and half

 Preheat oven to 425F.
Cut butter into slices and in bowl,  sift together the baking powder and wheat flour and sugar and salt. Using a pastry cutter, or fork, combine until mixture is small crumbs. Add milk all at once and stir until batter follows fork, place on lightly floured surface and barely knead with hands a few times (comes together fast and do not over work).
Roll out dough to about 1/2 inch thickness. Cut out biscuits using a cookie cutter, biscuit cutter, or I used a juice glass with edge lightly floured :). Place biscuits on an un-greased cookie sheet.
Bake for approximately 10 minutes, or until light brown on top. Do not over bake - or the bottoms will burn.

Awesome, flaky, and easy alternate to pre-made biscuits; making this a healthier Real Food alternate to the convenience prepackaged foods containing unnecessary preservatives and fake ingredients.


Note: This is an excellent recipe for teaching the kids dough, measuring and mixing, following instructions, and baking. Fun for all! Make memories in the kitchen!
Kid Idea: Make small amount of  bacon and scrambled eggs, and grated cheese; allowing the kids to stack their own breakfast sandwiches. :)

Baked Spiral Potatoes

So easy and an awesome variation to regular baked potatoes! A Family favorite! Kid approved!

Baked Spiral Potatoes 

4-6 small potatoes (1 per person)
skewers
olive oil
seasonings (Your preference)

Peel and wash potatoes. Prep a cooking sheet with butter or olive oil to prevent sticking. Skewer potato lengthwise from small end to small end. With a sharp knife, carefully cut in to potato just until you feel the skewer, using it as your guide- rotating potato over as needed to achieve spiral. This actually is the hardest part if you do not have a spiral slicer, which I don't. But it is not impossible- basically tilt the knife at a slight angle as you cut and do not take it out of the potato- let it guide itself. It goes faster the more you cut.
                                                    
When done to end,  slowly pull potato apart along skewer until stretched and resembling spiral. Place on baking sheet. Brush with olive oil,  and sprinkle with seasonings. I use paprika, garlic powder, and pepper.

Bake at 350F  for 45 minutes or until potatoes are done.

For added goodie: You can add a slice of bacon skewering end at top and winding around to end-spiraled around potato.

The taste is slightly different than a baked potato - more like wedges. Some people pull it in the last 5 minutes and add grated cheese and bacon bits across the top returning to the oven to melt this in. I have also heard people drench it in sour cream, and add chives in the end.

Many people deep fry these, I chose to bake mainly to avoid huge amounts of greasy food. But you can easily look up or google, the directions if you prefer frying. They are also called tornado fries.

Serves great with Homemade Chicken Nuggets or BBQ Chicken! A great alternate for something different on the menu!  Love the fact it's easy to do and cheap making it one of my more favorite frugal recipes to stretch the budget. It's Easy to figure out how many to cook- 1 per person!

I think I am going to try this style with a sweet potato next time and see how that turns out. This might also be promising for a zucchini squash as well! :) I'll let you know! :)







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Homemade Chicken Nuggets

Homemade Chicken Nuggets

These are so easy to make- breaded or not- they make a perfect starter for a meal in minutes! Much healthier for your family than over processed convenience food! 100% kid approved! 100% Real food!

Chicken Nuggets - 

1-2 lbs boneless skinless chicken breast meat
1-2 tbsp. coconut oil
1 egg
1 cup whole wheat flour (or almond flour, or coconut flour, or homemade breadcrumbs!Yummmm!)
1 tbsp. seasonings  (whatever is your preference- paprika gives a good color to the meat, Mrs. Dash's garlic herb seasoning is fantastic!)

Wash chicken breast and slice into finger eating sized chunks, like 2" x 1". In a bowl ,whisk egg and set aside. In another bowl, add flour and seasonings, ( I use a fork to lightly incorporate evenly).
In fry pan add coconut oil, turn on heat to med high and heat to begins to sizzle. Dip chicken strips or chunks first  into egg and then roll in flour mixture until coated evenly and add to fry pan. Drop chicken pieces in to hot oil only, turning once down side is brown. approximately 4-5 minutes each side, when coating is golden brown and center of meat is white.

Oven method: if you prefer baking over frying, these are fantastic in the oven!!!!!!!!!!! Works well with the coating too.

Prep exactly the same way, however place on baking sheet, and bake at 350 for 45 min. turning over once half way! No oil ! Still delicious!


For Plain (No Coating) Chicken Strips- clean and cut the chicken into finger sized chunks. Skip the egg and flour steps mentioned above. Just add chicken straight to heated coconut oil and lightly sprinkle with seasonings. Fry in coconut oil turning once down side is brown. approximately 4-5 minutes each side, when side is golden brown and center of meat is white.

Note: this is an excellent recipe to teach the kids-  if they are still to young to use the stove they can easily help with the coating and placing on a cooking sheet for the oven method. Teaching them such techniques is extremely beneficial for other recipes requiring battering too!





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Slow Cooker Stuffed Cabbage

Slow Cooker Stuffed Cabbage

Cut  and wash half a cabbage pulling leaves apart as whole and large as is possible.

In a bowl, mix:
2 lbs ground meat ( you can use hamburger, ground beef, ground sausage, ground turkey or chicken)
1 cup bread crumbs
1/2 cup oats (if using ground turkey-or chicken eliminate the oats as this will be too dry a mixture to hold)
2 eggs
seasonings - pinch of cumin, paprika, garlic powder, salt and pepper.
(Other seasonings that are really good in it are  basil, oregano, green onion, minced garlic, chopped onions, etc.)

Combine all ingredients in bowl, and form med sized  meat balls - wrapping each ball with cabbage and place in the slow cooker/crock pot. Add all unused cabbage to the cooker surrounding the stuffed leaves.

Fill the remaining spaces in the casserole with cleaned and cut potato and carrot wedges.

Pour over all of it 1 quart jar of homemade canned tomatoes -which is  my favorite-juice and all- and  cover. Cook on high for 3-4 hours until meatballs are completely done in center.

That's it- additions to the casserole can include celery, carrots,  onions, squash, whatever you feel would match the cabbage taste. You can use canned tomato sauce, or tomato soup instead of whole tomatoes if you prefer. So easy- so versatile. And very filling!  Serves at least 4-6.  I usually have left overs, making this one of my favorite frugal recipes!. Enjoy!


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The Most Important Lesson - Heat Control

When I talk with my boys about their cooking, I asked them what they felt was the most valuable lesson in the kitchen. Both answered quickly and simply- heat control.

My rules were simple about the stove.
Handles in. I am a repetitive teacher. I repeat until I am sick of hearing it then I say it again. But it sticks. And I believe everyone should learn- handles in. It saves so many little ones from being burned! So simple- yet so important. First time learners can saves themselves a lot of pain as well, nothing sticking out cannot get caught up in shirts sleeves or aprons. Handles in. I started saying that and pointing it out to them as early as I could. I cannot really say an age- because there is a stage where they stop being babies and told no, stay away from the stove- to growing enough to see what's actually on the stove and being curious about how to do it. I guess about 10 -ish. If that makes sense.

Beyond this simple rule- I approached the stove like their father approaches tools out in the garage. I am teaching boys after all. And it worked.  I explained the tool (the stove) and we practiced together, then on their own.
 It went something like this:

How to control the heat….

  This was an observation first lesson- Then a hands on second.  I explained the parts of the stove, and oven. Then set down a small sauce pan, a med sauce pan, and a large pot - all filled a bit of  water on each burner-  on the last burner I put on a fry pan with a dab of butter.

 I started the stove starting with the small saucepan burner- I had them look at the flames/burners in comparison to the size of the pans. Up and down. I Compared pans to pots and small sauce pans – adjust flames up and down . Turn on, turn down, turn off. I did it- then turned everything off -and had them do it. Start to finish, one at a time. I asked for high, med, low, simmer, and off.  I had them turn the fry pan to med and then to low- melting the butter. They moved it around with a spatula to spread it around, and I had them watch the areas that heated first. We stopped and turned it off after that. I asked them what they'd do if it felt out of control, or over boiled. I made sure they had handles in and were spatially aware of their body when reaching over.

 We turned everything off. I then Turned on the oven . We got on our knees  for a second and looked at the heat source. We adjusted the racks, and in turn we learned the mitts. They explained it back to me- showing they understood the oven -where the heat comes from ,what’s broil and what’s heat. 

Then we went back to the pots on the stove. I shifted them, so the front two were saucepans - one already filled with water, and we filled one with milk.  They turned on the burners by themselves. We reviewed high, and low, quickly then began: lesson 2: How to Boil water and how to Boil milk- a side by side lesson  for comparison. I did this so they could understand what liquid looks like just before boil point- on both. Then they boiled.

They understood a simmer, and compared  it to rolling boil. We covered the saucepans with a lid and I showed them the steam, condensation, and how much faster a rolling boil occurs. I let the milk boil - and didn't say a word when it started to rise and foam like milk does. This displayed the difference- (Boiling over) when temp turned up or down. By allowing the milk to scald and spit out the lid so they saw  what not to do… worst case scenario. 

After they had proven they could boil, control, and manage the water without fear-we turned everything off and cleaned up the milk mess. 

Then together we made mac n cheese start to finish. They filled the pan with water, started the stove - handles in- watched for a boil, added the noodles....and READ the directions. They st the timer.  I strained the noodles but then returned the whole venture over to them to finish. They completed it with relatively few noodles hitting the counter! And felt pride in what they accomplished. We sat down together and enjoyed a bit for lunch. Their first cooking experience was a success. 

The way I relate this may seem tedious, and repetitive, but it worked. How you walk your child through their first lesson is up to you. My hope is that in relating my experience I can help to encourage others- or take the fear out of where to start for some, and maybe give a tip or two to others. 

Just have fun with it. If nothing else, the experience is worth the smiles at the end.  :)

Easy Mexican Style Chicken - ready in 30 minutes

Delicious Mexican Style Chicken

Easy quick meal ready in 30 minutes

2 tbsp. olive oil

2 lbs.  chicken breast meat, cubed

1 clove garlic finely diced

4 diced Roma tomatoes

½ cup finely chopped onion

2 finely diced jalapenos – remove the seeds if you want less heat

1 can black beans (drained)

Salt and pepper to taste

And in separate sauce pan:

2 cups white rice – prepared as directed on package.

garnish:

1 lemon

fresh chopped cilantro

In fry pan add olive oil, chicken, and garlic and lightly brown about 5 minutes. Add tomatoes, onion, jalapenos, and 1 can black beans (drained), salt and pepper.  Cover, and Reduce heat to low – simmer cook for 20 minutes or until chicken is done. Stir occasionally to ensure no sticking.  Serve over white rice.  Serve with lemon to squeeze over top and fresh chopped cilantro.