Hot Pockets/Pizza

Pizza/Hot pocket Dough

Ingredients

•                        1 1/2 c. warm water

•                        2 T. Organic Honey

•                        2 1/4 t. active dry yeast (one 1/4 oz. packet)

•                        3 1/4 c. Organic Whole Wheat flour

•                        1 T. Real Sea salt or Himalayan Pink Sea Salt

•                        2 T. Organic Italian Seasoning

•                        3 T. extra virgin olive oil

•                      

Instructions

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt and Italian seasonings into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. If making hot pockets divide into about 8 med sized balls after 2^nd rise.

(Pizza)

1/2 Naked Veggie Pizza (Dairy free) & Cheese Pizza 

Pesto Chicken & Parmesean

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16-20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top

(Hot Pockets)

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. (About a 1/8 of an inch thick) Then, add your favorite fillings to the center of the dough. I use organic pizza sauce, uncured Applegate pepperoni or salami, block white mozzarella or Monterey Jack cheese, or for a pesto inspired pocket use All natural pesto sauce, shredded chicken or turkey and a light dusting of Parmesan cheese. Fold over and crimp with a fork or roll the edges. For a nice golden crust mix 1 egg and about a ½ t. of water and brush on the tops of the pockets. Bake for about 20 min. Cool and eat or freeze.

Homemade marshmallows

Crock Pot Chili

Crock Pot Chili

This is a great meal to prepare before work and it will be done by the time you get off. Or I start cooking this at night before go to bed. I add the meat in the morning season and keep on warm till dinner. 

1 pound grass fed ground beef

1 cup chopped onion

1/2 cup chopped green bell pepper

1 clove garlic, minced

32 oz of beef broth(Homemade is ideal)

1 (29 ounce) can diced tomatoes

1/2 bag of dried beans of choice (I usually used mixed beans or Kidney beans

½ tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp thyme

2 tsp basil

2 bay leaves

2 tsp dried red chili peppers

Sea salt

Rinse off beans to remove any dirt and/or pebbles. Add beans, chopped onion, bell peppers, spices, herbs and tomatoes. Pour broth in and add water to fill the rest of the crock pot. About 3 inches from top depending on how big the crock pot is. (I use a round one) Stir and cover. Cook beans on low for 12 hours or until beans are tender.

In a large saucepan over medium high heat, brown the ground beef and drain oil. Shouldn’t be too much if you use grass fed. Add to pot and mix. I cook it on high in the crock pot for about 30 min so the flavors blend the add sea salt to taste. 

Voila! Combine it with some sweet cornbread and you’ve got a hit! 

                                 Dinner is served! 

Shrimp Fried Rice

My Family loves this recipe! I usually serve it with a cabbage/veggie stirfry and a fruit/veggie smoothie.

Homemade Shrimp Fried Rice

2 cups of brown rice

Evoo

3 chopped green onions

3 eggs

½ cup cooked shrimp

¾ cup of frozen peas and carrots

½ tsp apple cider vinegar

1 tsp sesame oil

1 tbls Oyster sauce

Low sodium Soy sauce

lightly oil skillet and scramble eggs and onions together

Set aside in bowl

Heat skillet on medium and add cooked brown rice. 

Mix in apple cider vinegar and sesame oil and stirfry for about 5 min.

Rinse and toss in shrimp, peas and carrots then add scrambled eggs and mix.

Finally mix in oyster sauce and add soy sauce to taste.