So, I'm a low carb person - when I make pizza for the family - this is what I eat!!!
Cheers!
Josie's Cauliflower pizza
1/2 bag frozen cauliflower ( I prefer fresh but the frozen is more economical rite now)
1 cup shredded italian cheese
1 egg
mix of italian seasonings and garlic.
Preheat oven to 450
use non stick spray or olive oil on baking sheet.
Place the cauliflower in a microwave safe bowl, cook on high for 6 minutes. Place cauliflower into food processor and pulse until minced pretty small, but not a paste. stir in cheese, egg and seasonings.
evenly press dough onto cookie sheet until it's about 1/4 of an inch thick.
Bake for 18-20 minutes.
There are 2 options at this point. You can take it out and dress it like a pizza OR you can continue to bake until it's crispy and use as a bread stick or other crunchy snack.
I dressed ours with crushed tomato sauce, mozz. cheese and onions.
This divides into 4 pretty big pieces - very filling! My whole family shares one!
you could really up the protein with some cooked chicken for a topping!
Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein
Saturday, December 31, 2011
My pizza crust recipe!
Nearly 100 years ago my family (my mom's side, the Cekola's, Cecola at that time) opened the first pizza restaurant in Kalamazoo Mi. So - pizza is in my blood.
My mom taught me at around 5 years old how to work the dough. I'd complain that my arms ached from the '1,2,3 and turn and 1,2,3 and turn.....' kneading rhythm and she'd tell me something about being a good Italian girl. The dough would get to a perfect smooth consistency every time.
Fast forward some years later (17 to be exact) I'd been living on my own for a few years and the idea popped into my head, 'I'll make pizza.....' and so I tried. And so I failed, I mean epic failure. The crust was bland, the crumb was to large, the texture dense and awkward.
I called my mom and we worked out the process (I'd sped it up thinking I could cut corners, bad girl!)
So over the years, I've got it perfect. So perfect that our family prefers a homemade pizza making buffet for our Christmas meals!
Give it a try!!
*photo note - the batch I made for the photo's is a 1/4 batch! - your dough will be substantially larger!*
Josie's pizza crust
Ingredients
2 cups warm water (110-114 degrees)
2 1/2 tbs white sugar
2 tbs active dry yeast
3 tbs olive oil - I really love using a garlic infused EVOO
2 tsp sea-salt (table salt will work!)
5 cups all-purpose flour, or finely ground whole wheat flour.
*you can add a tbs of garlic powder and a tbs of basil to give this a little change up.
In a bowl large enough to hold 3 cups place your yeast and sugar (the sugar is food for the yeast) pour the heated water over the yeast, give it a good stir. All and all it needs to sit for at least 12 minutes, let's get started on the rest.
In a large mixing bowl put your flour and salt. Grab a whisk and stir about 15 rounds.
*this can be done in a stand mixer fitted with a dough hook - but my mom insisted you don't deserve to use a mixer until you have mastered it by hand - I'm inclined to agree :-)
Ok, so make a small well into your flour, pour in your yeast mixture.*PHOTO* *if you check the photo's you'll notice the bubbling action of the sugar yeast water mixture.
Slowly with your hand, start making circular sweeps of the bowl until it's all incorporated.*PHOTO* You hands are going to be sticky! *PHOTO*. Keep moving your dough around the bowl till nearly all of bits are incorporated into the dough *PHOTO*
Time to turn your dough out onto a lightly floured surface. Resist the urge to pick the dough off your hands - it will get into the ball while your kneading.
Your going to use your hands to knead the dough in a repetitive motion *PHOTO* three pushes in one direction, turn 90 degrees, so on and do fourth for about 8 minutes.
Place your dough in a large mixing bowl that you've wiped down with EVOO (prevents the sides from sticking). Cover with a damp tea towel, Let your dough rise for an hour until it doubles in size. Separate the dough into two equal parts.
Toss (or stretch) your dough out onto your pizza stone or pizza tin (I like to use both, stone for thin crust or Sicilian, pizza pan for regular crust). Let it sit for about 15 minutes.
Dress your pizza as you like....ideas in another post this was just the crust!
Bake at 500F average 12-14 minutes - every oven is different, so watch your pizza!!
If you have any questions, just comment!
Cheers!!
My mom taught me at around 5 years old how to work the dough. I'd complain that my arms ached from the '1,2,3 and turn and 1,2,3 and turn.....' kneading rhythm and she'd tell me something about being a good Italian girl. The dough would get to a perfect smooth consistency every time.
Fast forward some years later (17 to be exact) I'd been living on my own for a few years and the idea popped into my head, 'I'll make pizza.....' and so I tried. And so I failed, I mean epic failure. The crust was bland, the crumb was to large, the texture dense and awkward.
I called my mom and we worked out the process (I'd sped it up thinking I could cut corners, bad girl!)
So over the years, I've got it perfect. So perfect that our family prefers a homemade pizza making buffet for our Christmas meals!
Give it a try!!
*photo note - the batch I made for the photo's is a 1/4 batch! - your dough will be substantially larger!*
Josie's pizza crust
Ingredients
2 cups warm water (110-114 degrees)
2 1/2 tbs white sugar
2 tbs active dry yeast
3 tbs olive oil - I really love using a garlic infused EVOO
2 tsp sea-salt (table salt will work!)
5 cups all-purpose flour, or finely ground whole wheat flour.
*you can add a tbs of garlic powder and a tbs of basil to give this a little change up.
In a bowl large enough to hold 3 cups place your yeast and sugar (the sugar is food for the yeast) pour the heated water over the yeast, give it a good stir. All and all it needs to sit for at least 12 minutes, let's get started on the rest.
In a large mixing bowl put your flour and salt. Grab a whisk and stir about 15 rounds.
*this can be done in a stand mixer fitted with a dough hook - but my mom insisted you don't deserve to use a mixer until you have mastered it by hand - I'm inclined to agree :-)
Ok, so make a small well into your flour, pour in your yeast mixture.*PHOTO* *if you check the photo's you'll notice the bubbling action of the sugar yeast water mixture.
Slowly with your hand, start making circular sweeps of the bowl until it's all incorporated.*PHOTO* You hands are going to be sticky! *PHOTO*. Keep moving your dough around the bowl till nearly all of bits are incorporated into the dough *PHOTO*
Time to turn your dough out onto a lightly floured surface. Resist the urge to pick the dough off your hands - it will get into the ball while your kneading.
Your going to use your hands to knead the dough in a repetitive motion *PHOTO* three pushes in one direction, turn 90 degrees, so on and do fourth for about 8 minutes.
Place your dough in a large mixing bowl that you've wiped down with EVOO (prevents the sides from sticking). Cover with a damp tea towel, Let your dough rise for an hour until it doubles in size. Separate the dough into two equal parts.
Toss (or stretch) your dough out onto your pizza stone or pizza tin (I like to use both, stone for thin crust or Sicilian, pizza pan for regular crust). Let it sit for about 15 minutes.
Dress your pizza as you like....ideas in another post this was just the crust!
Bake at 500F average 12-14 minutes - every oven is different, so watch your pizza!!
If you have any questions, just comment!
Cheers!!
Beer Bread......tsk tsk
For the love of all things holy - people DO NOT go spend $6-7 for a mix of beer bread, please! I'm going to give you the recipe.
Granted, there is something awfully nice about just emptying the bag in a bowl and mixing. Some days even I don't want to mess with measuring cups (don't judge, the twins wear me out!). So, I'll be selling the mix's this coming year for $3 if your more of a fan of 'just add beer'.
So I tackled getting this down rite - my family is hooked! It's so easy!
It's awesome when used for stuffing!
Enjoy
Beer bread by Josie
Beer bread
1 12oz can of beer
3 cups self rising flour (NOT ALL PURPOSE)
2tbs sugar
2tbs brown sugar
Combine sugars and flour. Add your can of beer, stir stir stir......batter will be sticky.
Now here's the split you can A) put the batter into you loaf pan and bake
Or
You can split it into two pans, let rest for an hour - the batter will double in size, same flavor but a much more delicate crumb.
Ok now this part is the same for both. Bake at 375 for 50-55 minutes. Half way through, brush with melted butter, then again at the last 2 minutes.
Variations I love.
Throw in a handful of finely shredded parmesan or asiago cheese, add a little garlic powder to the melted butter.
Or
add a tbs of cinnamon to the flour, add a heavy sprinkle of cinnamon sugar to each butter basting. Serve with maple brown sugar spread :-)
Cheers!
Jo
Granted, there is something awfully nice about just emptying the bag in a bowl and mixing. Some days even I don't want to mess with measuring cups (don't judge, the twins wear me out!). So, I'll be selling the mix's this coming year for $3 if your more of a fan of 'just add beer'.
So I tackled getting this down rite - my family is hooked! It's so easy!
It's awesome when used for stuffing!
Enjoy
Beer bread by Josie
Beer bread
1 12oz can of beer
3 cups self rising flour (NOT ALL PURPOSE)
2tbs sugar
2tbs brown sugar
Combine sugars and flour. Add your can of beer, stir stir stir......batter will be sticky.
Now here's the split you can A) put the batter into you loaf pan and bake
Or
You can split it into two pans, let rest for an hour - the batter will double in size, same flavor but a much more delicate crumb.
Ok now this part is the same for both. Bake at 375 for 50-55 minutes. Half way through, brush with melted butter, then again at the last 2 minutes.
Variations I love.
Throw in a handful of finely shredded parmesan or asiago cheese, add a little garlic powder to the melted butter.
Or
add a tbs of cinnamon to the flour, add a heavy sprinkle of cinnamon sugar to each butter basting. Serve with maple brown sugar spread :-)
Cheers!
Jo
People keep asking.....
People keep asking for me to blog - and so I shall.
An update on me and family.
I figured as we're facing the dawn on 2012, today would be a good day to get back in it.
The past year as been......busy! Who knew being self employed could be so damn confusing! In the early months of 2011, Josh and I, John and Maddie with grandpa Cleve, made a trek across the country to the east coast. We split once we hit Hartford CT. Cleve's garden show was (The Connecticut Flower and garden show) there. We made our way to Providence RI for the Rhode Island Flower and Garden Show. Let's just say 10 nights in hotels with 4 year old twins - wow.
We had 3 days to check out the area as a family before I had to get to work. We went to Natures Art in CT - we mined for Gems, pretty fun, the kids had a blast.
We spent a morning in Newport - the mansions are amazing! Side note - we'll be back in Newport in June for a garden show at Rosecliff. That afternoon we went to the Mystic aquarium. The twins made friends with Kebbi, a beluga whale. He stayed by the glass a good ten minutes while they sang to him. We ended the day at Steakloft in Mystic. Review wise, it was good-eats - but I don't get what all the fuss about the place is. That being said, I'm a food snob with an extensive palate. (at least I'm honest).
The show in Providence was interesting. The city was on the verge of bankruptcy - people weren't shopping. I did great in comparison to the vendors around me.
Highlight of the trip was dinner with a good friend :-) kind of rounded out a great week.
The summer was spent at Kalamazoo Farmers Market. Another good season.
August I Started Physical Therapy, September was a show in Ohio (family fun. October brought a cruise for Josh and I as well as the acquisition of Josh's company which turned out to be awesome. The holiday season was full of shows - it was a good year.
Looking ahead - I can't wait to see things grow - we're planning such a stellar year at the farm - you'll want to to stay tuned!
Cheers
Jo
An update on me and family.
I figured as we're facing the dawn on 2012, today would be a good day to get back in it.
The past year as been......busy! Who knew being self employed could be so damn confusing! In the early months of 2011, Josh and I, John and Maddie with grandpa Cleve, made a trek across the country to the east coast. We split once we hit Hartford CT. Cleve's garden show was (The Connecticut Flower and garden show) there. We made our way to Providence RI for the Rhode Island Flower and Garden Show. Let's just say 10 nights in hotels with 4 year old twins - wow.
We had 3 days to check out the area as a family before I had to get to work. We went to Natures Art in CT - we mined for Gems, pretty fun, the kids had a blast.
We spent a morning in Newport - the mansions are amazing! Side note - we'll be back in Newport in June for a garden show at Rosecliff. That afternoon we went to the Mystic aquarium. The twins made friends with Kebbi, a beluga whale. He stayed by the glass a good ten minutes while they sang to him. We ended the day at Steakloft in Mystic. Review wise, it was good-eats - but I don't get what all the fuss about the place is. That being said, I'm a food snob with an extensive palate. (at least I'm honest).
The show in Providence was interesting. The city was on the verge of bankruptcy - people weren't shopping. I did great in comparison to the vendors around me.
Highlight of the trip was dinner with a good friend :-) kind of rounded out a great week.
The summer was spent at Kalamazoo Farmers Market. Another good season.
August I Started Physical Therapy, September was a show in Ohio (family fun. October brought a cruise for Josh and I as well as the acquisition of Josh's company which turned out to be awesome. The holiday season was full of shows - it was a good year.
Looking ahead - I can't wait to see things grow - we're planning such a stellar year at the farm - you'll want to to stay tuned!
Cheers
Jo
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