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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Sunday, November 6, 2011

Monday Night Meals

NFL Recipes







Chicago Deep Dish Pizza


Ingredients:

Crust:

Ingredients:

2 c Whole-Wheat Flour
2 ½ c Flour
1 Package Active Dry Yeast
2 ½ c Warm Water (about 110 degrees)
2 t Salt
Olive oil
Cornmeal

Directions:

            Place 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 and elastic.

            Place 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

            Pull 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!

Sauce

Ingredients:

½ c Basil
1 T Rosemary
1 T Oregano
1 T Thyme
2 cloves Garlic
¼ White Onion
8-10 Fresh Tomatoes
1 T Olive Oil
1 t Salt
½ c Water

Directions:

            Chop 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.

            Later on, let cool then place into refrigerator overnight.

            The next day, mix everything into a food processor until well blended. Already for pizza!

Toppings:

Ingredients:

8 oz mozzarella
¼ lb bacon ends
1 6 oz package pepperoni
½ c bell peppers (green & red)
¼ c white onion
6-8 mushrooms

Directions:

            Prepare oven to 425 degrees, in a deep-dish pizza pan (or we used a cheesecake pan); sprinkle a small amount of cornmeal on the bottom. Allow the pizza crust to reach room temperature before stretching into pan. When ready, place the pizza crust across the pan, and make sure they are up the sides about two inches.

            Meanwhile, in a saucepan, add the bacon ends on medium heat. Slice the bell peppers, onions, and mushrooms. When the bacon has become crispy on one side, add the vegetables, and allow to cook for about five minutes. Remove from heat and allow to cool.

            Shred the mozzarella and spread across the bottom of the pizza dough. Now, add the pepperoni across the entire bottom of the pizza. Add the cooked ingredients across. And finally, add the pizza sauce across the entire top. Shake the pizza gently, so that everything can settle. Place into oven. Allow the pizza to cook for 20-25 minutes. The crust will begin to brown, and the top will look thick and bubbling. Let sit about ten minutes before serving. Enjoy, Da Bears!


Philadelphia Cheese Steak

Ingredients:

½ lb boneless sirloin steak
½ green bell pepper
½ red bell pepper
½ white onion
6 mushrooms
2 T garlic
4 slices provolone cheese
2-3 hoagies
salt and pepper

Directions:

            In a saucepan, heat to medium temperature with a dash of olive oil. Slice the bell peppers, onions and mushrooms. Add the vegetables to the hot pan. Add the garlic, salt, and pepper Allow to cook for about six minutes with it covered, or when vegetables look almost done. Add the meat, depending on how you like it cooked. We place it in with a few minutes to spare, since we like it medium-rare.

            Add the meat with a couple minutes ahead of time if you like it well done (Or check out the video to test your meat for your desired doneness. Add the cheese to the meat and veggie mixture, and cover for just a few moments. This will allow the cheese to melt on top. Place the mixture straight into the hoagies and enjoy! Fly Eagles, fly.

           

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