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Cheese Pizza

Dough:

Ingredients :

2 cups bread flour, divided

1 teaspoon sugar

2 packages dry yeast (about 4 1/2 teaspoons)

2 cups warm water (100° to 110°), divided

2 1/2 cups all-purpose flour, divided

1 teaspoon salt

2 teaspoons olive oil

Cooking spray

Topping:

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon hot paprika

3/4 teaspoon coarsely ground black pepper, divided

1 teaspoon olive oil

1 cup finely chopped onion

1/2 teaspoon salt

5 garlic cloves, minced

1 bay leaf

1 (28-ounce) can diced tomatoes, undrained

10 ounce thinly sliced kasseri cheese

3 tablespoons minced fresh parsley

Preparation :

To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.Preheat oven to 450°.

Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

Egg Fried Rice

Ingredients :
1 teaspoon vegetable oil or cooking spray

1-2 green onions, sliced

1/2 cup mushroom

1/2 cup chopped broccoli
2 cups cooked rice (I always make this from leftovers)
2 teaspoons soy sauce (I use Braggs all purpose seasoning. It's less salty than pure soy, and comes in a spray bottle - mir)
2 eggs, whisked
pepper

Preparation :
1Cook veggies in oil or spray in non-stick frying pan (or wok).
2Add rice, and stir-fry a couple of minutes.
3Add soy sauce or Braggs seasoning to taste.
4Push everything to the side of the pan, and, tilting pan, cook eggs separately, combining when mostly cooked.
5Season with pepper.

Worcestershire sauce

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Ingredients:

2 tablespoons olive oil

2 large sweet onions, roughly chopped

1/2 cup tamarind paste

2 tablespoons minced garlic

2 tablespoons minced ginger

2 jalapenos, seeds removed and minced

1/4 cup chopped canned anchovies

1/4 cup tomato paste

2 whole cloves

2 tablespoons freshly cracked black pepper

1/2 cup dark corn syrup

1 cup molasses 

 cups white vinegar

1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced


Preparation :
Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.
Strain Worcestershire sauce into a glass bottle and refrigerate.

chinese chicken fried rice

Ingredients :
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped

2 eggs (more if desired)

1/2 cup green peas

1 medium onion, diced

1 green onion, diced

Seasonings (add according to taste):

Light Soy Sauce Oyster sauce Salt Pepper Oil for stir-frying, as needed

Method :
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).