Pizza D'oh!

Pizza Dough worth remembering.

• 1 Envelope of active yeast
• 1 Tsp sugar
• 1/3 cup lukewarm water

Combine these three ingredients together and let stand in a warm place for 10 minutes or until the yeast has fully bloomed.

• 1 1/3 cups lukewarm water
• 2 tsp salt
• 1/4 olive oil
• 3 3/4 cups flour

I chose to use whole wheat flour and the recipe came out just fine.

Combine yeast mix, water, oil and salt in a mixing bowl, then add flour slowly.  Knead together to make a soft, but not sticky dough ball, adding more flour if needed.  Depending on your climate/flour, you may need more or less flour.  Sometime flour is more moist or more dry, this is why adding it in slowly is the key, though keeping in mind that you do not want to work the dough too much.  (Over-working the dough causes it to become tough.)

Once your dough is a good consistency, drizzle a little olive oil over it, covering it and the bowl completely, then cover the bowl and set aside, in a warm place, for an hour.

Once the dough has proofed, divide it into four and roll out each ball on a lightly floured surface.  

Our delicious homemade pizza.  We're sold!

The Grand Optimist

I didn't grow up eating kale, however it is a green leafy vegetable that I know is great for our bodies.  Because of it's nutritional value I am looking for new, delicious ways to add it into my family's meals.
So on a rainy day spring day, to a musical backdrop of City & Colour, I created....

Braised Kale & Spartan Apples

• Tbsp Butter
• Medium Yellow Onion, chopped
• 3 Spartan Apples, cored & cubbed
• 1 Bunch of Kale, washed & chopped
• 2 Tbsp Brown Sugar
• Tbsp Apple Cider Vinegar
• Tsp Rosemary
• 1/8 Tsp Nutmeg
• 1/2 Cup Water
• Salt & Pepper

Place a pot on medium/low heat.  Add butter then onion.  When the onion is soft add your chopped apples.  With a lid on, let the apples start to break down. Once they have started to soften, add your brown sugar, vinegar, rosemary, nutmeg and water then add your chopped kale.  Stir it all together.  Then cook for ten minutes or so, until the kale is done.  The age of the kale will determine how long it takes for the kale to soften, so it may take longer than ten minutes.

I served this along side a pork tenderloin roast covered in rosemary, thyme, sage, nutmeg and garlic, and mashed yams.