This is a health food blog that focuses on maintaining fun in the kitchen while using fresh ingredients. We like to share our ideas, recipes and the adventures they take us. We are currently expanding to explore new ways to enjoy the healthy side of life!
cream cheese sit out so it softens. Meanwhile, get out two bowls, one for each
type of fish. Shred the Mozzarella cheese, and cut the Parmesan and garlic into
smaller pieces. Place the mozzarella, Parmesan, garlic, bread crumbs, and
softened cream cheese into the food processor. Let blend until well
incorporate, you may want to stop and scrap down the sides a couple of times.
Divide the mixture in half, and place into the bowls.
the smoked fish into fine pieces, and place over cheese mixture (one type in
each bowl). Gently fold the fish into the cheese mixture.
pasta squares across baking pans, they can be close together. Place around a
tablespoon of the mixture on each square and flatten down nicely (you still
want room around the dough to seal).
some warm water in a cup. Using a brush or your finger, go along the outside of
each pasta square, this allows you to seal the edges. Place another pasta
square over the filing, starting at one corner, and slowly pressing each side.
Allow one corner to be open, allowing air to escape and no bubbles forming.
Seal, and repeat.
finished sealing them, you can use a variety of ways to press the outside. WE
often go for simple, and use a plastic fork to create the line creases, but you
can also use a cookie cutter or ravioli cutters to be fancy. Place the raviolis in the
fridge, and allow to cool (about 20 minutes – 1 hour).
oil in a frying pan on medium-high, and allow to heat up. Gently add a couple
raviolis at a time, flipping and few times, until both sides are beginning to
brown. Place raviolis on a paper towel so the oil can drip off, place on
platter and enjoy. GO RAMS!
Serve with Pesto
3 cups Packed
Fresh Basil Leaves
1/2 cup Olive
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in a
food processor or blender. Blend to a smooth paste, and enjoy.
2 c Whole-Wheat
2 ½ c Flour
1 Package Active
2 ½ c Warm Water
(about 110 degrees)
2 t Salt
yeast in the bowl, and add the warm water. Allow yeast to activate in water,
about ten minutes (it will start to look foamy and creamy). Add the salt, and
mix in. Slowly add the flour, mixing slowly, and allow to form into a ball.
This mixture is a bit sticky, but be sure to add enough flour so it can be
handled. When it has reached a full ball, place onto a floured surface. Make
sure hands are well floured as well. Knead for ten minutes; it will become warm
olive oil into a clean bowl, and put dough into it. Make sure to flip the dough
around a few times so that the oil covers it. Cover with towel, and let rise
for 1 hour.
After it has
risen, punch dough down and separate into two pieces. Shape into ball, and
cover with plastic wrap tightly, because it will still grow. Place into
refrigerator and let sit overnight
out when ready to create your pizza. Allow to reach room temperature. Use the
advice of Darren from out video, or roll out pizza to fit your pan. Sprinkle
the pan with some cornmeal if you would like. Place on sauce and toppings and
you are ready for some pizza!
½ c Basil
1 T Rosemary
1 T Oregano
1 T Thyme
2 cloves Garlic
¼ White Onion
1 T Olive Oil
1 t Salt
½ c Water
up the tomatoes, garlic, onion and herbs. In a pot, add the olive oil and turn
on medium. Allow to heat up, and add the tomatoes. After the tomatoes have
cooked down a little, add the salt, onion and garlic. Stir well, and allow the
garlic to brown. Add the herbs, and stir. Slowly add the water, and cover.
Lower heat, and let cook for 1 hour. Check on occasionally and stir.
on, let cool then place into refrigerator overnight.
next day, mix everything into a food processor until well blended. Already for
We made two
types, New York Style, and Oregon Influenced Style.
½ c mozzarella
¼ colby jack
¼ c broccoli
¼ bell pepper
¼ c mozzarella
¼ c colby jack
¼ c feta cheese
oven to 425 degrees. Spread Sauce on top of each pizza crust. Place the meat or
vegetables ingredients on top of sauce, evenly spreading them across the pizza.
Then place cheese on top of all the ingredients. Place into oven, and allow to
cook for about 6-8 minutes, the crust should be brown on the bottom.
into large New York style slices and enjoy. GO GIANTS!
We had extra dough and pesto, so placed
some of the pesto on top, baked the same as the pizza and had delicious bread