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Posts Tagged ‘tomato sauce’

by Sarah Steimer

Slow-cooker chicken tikka masala

I cut up the chicken and mixed the sauce the night before so I could just toss all the ingredients in the slow-cooker the next morning. What could be better than having lunch (or dinner) ready and waiting? Especially when it makes your apartment smell like the best and coziest Indian restaurant.

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by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.


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by Caitlin Saniga

Stuffed cabbage

Stuffed cabbage was another one of Baboo’s signature dishes. She called it “pigs in a blanket.” She’d prepare a big batch and serve it with mashed potatoes and, if we were lucky, some apple crisp with French vanilla ice cream for dessert. Even though this isn’t Baboo’s recipe (I actually called my Great Aunt Martha, Baboo’s sister-in-law, for some tips.) I still felt so close to her while I was making this.

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by Sarah Steimer

These aren’t burnt! It was just a bit dark out when I took the photo. These are a pretty great thrown-together meal when you just have a bunch of odds and ends in the fridge.

  • about 1/2 log of precooked polenta, cut into 12, 1/2-inch slices or larger
  • 2/3 cup tomato paste
  • 1 tablespoon white vinegar
  • 2 teaspoons olive oil, divided
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 ball fresh mozzarella, sliced into 12 pieces
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped tomato
  • 1 banana pepper, chopped
  • 1 clove garlic, minced
  • 2 teaspoons balsamic vinegar
  • crushed red pepper, optional

Place the polenta slices on a parchment paper-covered cooking sheet.

These are the precooked pizzas. This recipe is pretty loose, you can really use whatever is in your fridge or pantry. It’s sort of a healthier alternative to Bagel Bites, I suppose.

Whisk together the tomato paste, vinegar, 1 teaspoon of the olive oil, sugar, oregano, chili powder, and salt and pepper to taste. If the mixture still seems a bit thick, thin it out with additional olive oil.

Distribute the sauce over the polenta slices evenly. Top each with a slice of mozzarella.

Combine the onions, tomato and peppers in a bowl. Toss with the balsamic vinegar, 1 teaspoon of olive oil, and salt and pepper. Distribute the mixture over the polenta slices. Sprinkle with crushed red pepper, if using.

Bake the mini pizzas at 375 degrees for 15-20 minutes, or until the toppings have browned and the cheese has melted.

Makes 12 mini pizzas.

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by Sarah Steimer

Everyone needs a staple pizza crust recipe! Our stand-by ingredients usually consist of the sauce, fresh mozzarella, tomatoes, spinach and onion. This slice also has roasted red pepper and fresh basil.

Everyone needs a staple pizza crust recipe! Our stand-by ingredients usually consist of the sauce, fresh mozzarella, tomatoes, spinach, onion and crushed red pepper. This slice also has roasted red pepper and fresh basil.

FOR SAUCE:

  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 large garlic clove, minced
  • 1/2 teaspoon paprika
  • 1-2 tablespoons sugar (depends on how sweet you like your sauce)
  • 1 tablespoon red wine vinegar or plain vinegar
  • salt and pepper

Combine all ingredients well. Adjust the seasoning to taste. Makes about 2 cups sauce, which you can freeze in a baggie or tupperware for later use.

FOR CRUST (enough for two pizzas):

  • 1 1/2 cups warm water
  • 2 packets dry yeast (about 5 teaspoons yeast)
  • 2 tablespoons sugar

    I prefer to make the full recipe, using half all-purpose flour and half whole wheat flour. I always freeze half of the dough for another day.

    I prefer to make the full recipe, using half all-purpose flour and half whole wheat flour. I always freeze half of the dough for another day.

  • 1/4 cup olive oil, plus more for the bowl and brushing
  • 2 teaspoons coarse salt
  • 4 cups all-purpose flour – OR – 2 cups all-purpose and 2 cups wheat flour

Adjust the racks in your oven so there is enough room for a large bowl to sit. Heat the oven to its lowest temperature. Before you begin mixing the dough, turn the oven off. This creates a warm — but not too hot — place for the dough to rise.

Place the warm water in a medium bowl and sprinkle the yeast in. Let sit for about 5 minutes, or until foamy.

Whisk in the sugar, olive oil and salt. Transfer the mixture to either a stand mixer fitted with the dough hook or a food processor fitted with the dough blade. You can also mix by hand with a wooden spoon.

Add the flour a little at a time to the yeast mixture until the dough forms and is smooth, but do not overmix.

Lightly oil a large bowl. Place the dough in the bowl and lightly oil the top of the dough. Cover with a kitchen towel and place in the warm oven to rise, about 1 hour.

This is my pizza after the crust has baked for about 5 minutes, but the toppings are uncooked. My pizzas only take about 15 minutes after this point.

This is my pizza after the crust has baked for about 5 minutes, but the toppings are uncooked. My pizzas only take about 15 minutes after this point.

Once the dough has risen, turn it out onto a lightly floured surface. Knead just 2-3 times. Divide the dough in half. If only making one pizza, place on half into a large freezer bag. It can be stored for up to three months.

Preheat the oven to 425 degrees. Lightly oil a baking sheet (or use your pizza stone, if you’re lucky enough to have that!). Gently press the dough into a large oval or rectangular shape slightly smaller than the baking sheet itself, about 17 inches by 12 inches. Brush with olive oil.

I prefer to prebake the crust a little, about 5 minutes in the oven, but you can also immediately top the unbaked crust and bake everything at once!

Bake the pizza, with toppings, for about 15-20 minutes, or until the crust is golden brown and the cheese has melted.

Crust recipe adapted from: Martha Stewart

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