[Pinki]

Originally posted by MB-G26
Just don't substitute with chocolate - poison for dogs (total toxic effect depends upon ingested amount and size of dog)... and I don't know about cats at all.

Betcha could sub w/peanut butter chips, tho

I meant totally leave them out. I'm aware of the chocolate thing -- my dog Chinook got some cookies I was baking and I had to call an animal poison control line a number of years back. I used Cocoa which wasn't as bad. They said unsweetened baking chocolate is the worst.

Peanut butter chips =

[littlebitty423]

Does anyone have any really simple recipes that would be good for a college student? I am okay at cooking but don't have much experience and not many gourmet ingredients....

[gruntmedik]

Originally posted by littlebitty423
Does anyone have any really simple recipes that would be good for a college student? I am okay at cooking but don't have much experience and not many gourmet ingredients....

What do you like, or not like?

[OSSI]

Originally posted by gruntmedik
What do you like, or not like?

[Pinki]

Originally posted by OSSI

+ 1

[littlebitty423]

What do you like, or not like?

I'm not picky in the slightest

[OSSI]

Cheap an eazy

Pasta with ground beef and salad
Nudels with beaten egg and Ham
Bologna sausage salde

[ppk/sfan]

Mix (with a spoon) the following in a bowl until a soft dough (approx 2 minutes):

3/4 of a cup of white, unbleached flour
1/2 tsp sugar
1/2 tsp salt
1/2 tsp active dry yeast
1/3 cup water, room temp.

When mixed, place into a bowl with 4 TBS of olive oil.
Let rise 1 hour at room temp.
Gently stretch dough, rotate fully and place back into bowl w/ olive oil.

From this point you have 2 options!
1- prepare to cook it right away
2 - place into fridge for up to 48 hours, for use later

When ready to use dough!
Let the mixture come to room temp, if placed in fridge. (usually takes about an hour).

When at room temp, take the ball of dough and stretch the dough from underneath. Then stretch the other direction.

Place the dough onto a baking stone, or pizza pan and let rest for approx. 15 minutes.

Once rested, gently stretch dough until its in the desired shape. Don't forget to build the edges up to hold in the toppings!

After shaping, gently cover with saran wrap for 30 minutes, or until dough is slightly puffy. During this 2nd rise time, preheat the oven to 475 degrees.

After the 2nd rise, bake the untopped pizza for 5 minutes.

After 5 minutes, remove from oven and place desired toppings on the pizza. Then place pizza back into the oven for 15-20 minutes until cheese is melted.

NOTES: You can add things to the pizza dough at the mixing stage like herbs or cheese. DO NOT ADD GARLIC TO THE DOUGH IT WON'T RISE PROPERLY. If you want additional garlic, brush the shaped dough with garlic "juice" or fresh cut garlic.

Also, if you place the dough in the fridge it will enhance the flavor. Be sure to use within 48 hours. If you want to freeze the dough, let it cool in the fridge, then shape into a ball and place into a freezer bag with ALL of the air pushed out. It can be frozen for about 2-3 months. To dethaw, place bag in the fridge for approximately 12 hours. Then bring to room temp and continue with stretching & shaping.

This recipe makes 1 smallish medium pizza. To make a family pizza, double the recipe. If you like a thicker crust, then double the recipe.

[MB-G26]

(1) When mixed, place into a bowl with 4 TBS of olive oil.
Let rise 1 hour at room temp.

(2) Gently stretch dough, rotate fully and place back into bowl w/ olive oil.

{1} Ok, once the dough is otherwise mixed and ready to be let to rise, do you coat it w/the OO, or just pour 4 TBS of OO in on top of the dough, or do you also work the OO into the dough?

(2) I'm confused here..... is the OO kept somehow separate FROM the dough at the end of step #1, or just what? If the OO is poured on top of or mixed into the dough at the end of step #1, then "place back into the bowl w/olive oil" is confusing me: add more OO, or is it that the OO has kinda pooled in the bottom of the bowl during the rising time, and so step #2 puts the stretched dough in on top of the pool of OO, or just what?

Oh, what's the adjustment, if any, for using say whole wheat flour or a combo of white and whole wheat? More/less yeast?

Oh yeah, when you put it in the fridge at the end of step #1, do you cover it w/plastic wrap or somesuch..... or is it coated w/the OO so covering it becomes moot?

*sigh* I.R.Dunce.

[ppk/sfan]

Originally posted by MB-G26
{1} Ok, once the dough is otherwise mixed and ready to be let to rise, do you coat it w/the OO, or just pour 4 TBS of OO in on top of the dough, or do you also work the OO into the dough?

(2) I'm confused here..... is the OO kept somehow separate FROM the dough at the end of step #1, or just what? If the OO is poured on top of or mixed into the dough at the end of step #1, then "place back into the bowl w/olive oil" is confusing me: add more OO, or is it that the OO has kinda pooled in the bottom of the bowl during the rising time, and so step #2 puts the stretched dough in on top of the pool of OO, or just what?

Oh, what's the adjustment, if any, for using say whole wheat flour or a combo of white and whole wheat? More/less yeast?

Oh yeah, when you put it in the fridge at the end of step #1, do you cover it w/plastic wrap or somesuch..... or is it coated w/the OO so covering it becomes moot?

*sigh* I.R.Dunce.

Pour 4 TBS of OO into whatever container you are going to use to rise the dough. When you "plop" the dough into this container, turn it a couple of times to coat.

Whole Wheat - add a couple more tsps of water and a 1/8 more yeast. You want a pretty slack, moist dough. If you gather it in your hand, it should ooze a little but not completely fall apart. You may have to actually knead the whole wheat. I would use 1/2 WW, 1/2 white to get good gluten formation.

I usually use a "tupperware" type container and put the lid loosely on it. You can cover with a moist towel or saran wrap.

Sorry I was so confusing!

[MB-G26]

Thanks for clarifying! Got it saved off in text version in my "food" documents subdir

[B. Somm]

B.

[OSSI]

The result

[gruntmedik]

Originally Posted by OSSI

The result

Now you gotta post the recipe. : yum :

[gruntmedik]

Originally Posted by littlebitty423

I'm not picky in the slightest

Do you like salmon, or chicken? What kind of veggies?

And do you have a grill?

[ppk/sfan]

Originally Posted by OSSI

The result

That looks really good! Did you use my pizza recipe?? I LOVE fresh, homemade pizza!!!

[littlebitty423]

Originally Posted by gruntmedik

Do you like salmon, or chicken? What kind of veggies?

And do you have a grill?

I loooove chicken...and I'm not a huge fish person but salmon is okay. We have a grill type thing...but it's more liek a stack of bricks that has charcoal in it so yeah not really, lol

[OSSI]

Originally Posted by ppk/sfan

That looks really good! Did you use my pizza recipe?? I LOVE fresh, homemade pizza!!!

Yep.
Only differnce I did let it rise only once for about 20 minutes and put the topping on without baking the dough first. Because I like it to be thin and cryspy.

[gruntmedik]

Originally Posted by littlebitty423

I loooove chicken...and I'm not a huge fish person but salmon is okay. We have a grill type thing...but it's more liek a stack of bricks that has charcoal in it so yeah not really, lol

I got this from a show on The Food Network. I just used egg noodles in place of the ditalini.

Cooking spray
2 pounds ditalini pasta
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces goat cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.

Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

[gruntmedik]

Here is one for Almond-chive salmon, and it is good!

1/4 cup sliced almonds
2 tbs chopped chives
1 tbs chopped parsley
1/2 tsp grated lemon rind
2-3 oz bread crumbs
1/2 tsp salt, divided
4 6oz salmon fillets
1/4 tsp black pepper


1. Preheat oven to 400 degrees

2. Combine first 5 ingredients in a food processor til finely chopped ( I used a blender) add 1/4 tsp salt

3. Sprinkle salmon with remaining salt, and pepper. Top the fillets with the bread crumb mixture, pressing gently to make it stick. Place on a baking sheet coated with cooking spray.

4. Bake at 400 for 10 min, or until it flakes easily with a fork.

Enjoy

[gruntmedik]

Here is an easy one-pan dish.

4 bone-in chicken pieces (about 1 1/2lbs)
4 large potatoes, cut into wedges
1/4 cup Zesty Italian dressing (I use Kraft)
1/4 cup parmesean cheese

1. Preheat oven to 400 degrees

2. Put chicken and taters into a 13x9 pan/baking dish

3. Pour dressing over chicken, and sprinkle with cheese

4. Bake 1 hour, or until chicken is 180 degrees internal.

Enjoy

[OSSI]

Originally Posted by gruntmedik

I got this from a show on The Food Network. I just used egg noodles in place of the ditalini.

Cooking spray
2 pounds ditalini pasta
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces goat cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.

Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

That sounds interesting

But cooking spray for Heaven's sake

[gruntmedik]

Here is one of my favorites, Spaghetti Casserole. This recipe makes 2 pans, but you can freeze one for later.

1 package angel hair pasta
1 1/2 lbs hamburger
1 jar spaghetti sauce
2 8oz cans tomato sauce
1 can cream of mushroom soup (undiluted)
1 cup sour cream
2 cups shredded Colby-Monterey Jack cheese

1. Preheat oven to 350.

2. Cook pasta according to pkg, and drain. Add sour cream and soup.

3. Cook hamburger and drain. Add spaghetti sauce and tomato sauce.

4. In (2) 8 or 9" square pans, layer:
Meat sauce, pasta, cheese then repeat.

5. Cover with foil, and bake 55 min. Remove foil and brown the top if you like.

Enjoy

[gruntmedik]

Originally Posted by OSSI

That sounds interesting

But cooking spray for Heaven's sake

I used oil : sheepishgrin :

[OSSI]

Originally Posted by gruntmedik

I used oil : sheepishgrin :

good man :smile"