Sunday, January 17, 2010

Menu Planning Monday

Check out I'm an Organizing Junkie to see other meal plans or to join in on the planning!

Sunday - Rachael Ray's Baked Shell Casserole
Monday - Hungry Girl's Crispy Chicken Sandwiches
(tastes like Chick-fil-a and is SO yummy!) and Rachael Ray's Crispy Oven Veggie Fries
Tuesday - Chicken Curry with rice (Recipe to come later this week)
Wednesday - leftover stuffed shell casserole
Thursday - Homemade Pizza (dough and sauce recipe to follow)
Friday - Greek Chicken with roasted potatoes and broccoli (Recipe to come later this week)
Saturday - Parmesan Crusted Chicken with green beans and mashed potatoes (Recipe to come later this week)

Pizza Dough
1 1/4 cups lukewarm water
1/2 tsp sugar
2 tsp instant dry yeast
2 tbsp Extra-virgin olive oil
1/2 cup semolina flour
3 1/4 cups bread flour
2 tsp sea salt
To make the dough, add the lukewarm water to a large bowl, along with the sugar. Sprinkle the yeast over top and wait until it dissolves. Pour in the olive oil, sprinkle in about half of the semolina flour and half of the bread flour and stir to combine. Then add the remaining flours and the salt. Stir a few times to combine the ingredients.

Use your hands to bring the dough together, and then turn it out onto the counter. Knead the dough for about 5 to 7 minutes, or until it feels and looks smooth.

Portion the dough and form each portion into a round. Lightly oil a large bowl with olive oil. Coat the dough very lightly with olive oil and place into the bowl. Cover with plastic wrap and let it slow-rise overnight in the refrigerator (or at room temperature) until double in size.

Step 2: Shaping the Dough
1/4 cup coarse cornmeal (for sprinkling on pizza stone)
2 tbsp extra-virgin olive oil (for brushing on dough)
Place the pizza stone into a cold oven then preheat the oven to 450ยบ degrees Fahrenheit. Let the stone heat for at least 30 minutes before baking your first pizza.

Place a piece of room temperature dough onto a lightly floured counter. Press it flat into a round. Continue to press and turn the dough while stretching it. You can also hold the dough upright, rolling it between your fingers as you stretch it. The weight of the dough will help to stretch it.
Sprinkle the stone with cornmeal. Gently transfer the dough to the stone and proceed with your pizza recipe.

Two Pizza Sauces
1 can crushed tomato (15 ounces)
1 to 2 cloves Fresh garlic
1 tsp Salt
1 can whole tomatoes (15 ounces)
1 tbsp Extra-virgin olive oil
salt (to taste)
1 clove Fresh garlic
6 basil leafs
For a thicker sauce, with a more concentrated tomato flavor, use a can of quality crushed tomatoes (look at ingredients to make sure that the ONLY ingredient is tomatoes). Add a clove or two of thinly sliced garlic, a bit of salt and stir.

To make the second sauce, simply strain a can of whole tomatoes and crush them by hand. Add the olive oil, salt, garlic, and fresh basil and mix together.


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