Saturday, March 3, 2012

Egg Muffins- Revolutionizing Breakfast (might be an overstatement)

Take some creative liberties with the ingredients... but here is what I did my first go around....
(Thanks Kat for the original recipe!)
1) Chopped up some potatoes and put in the bottom of the muffin tins
2) Added some chopped bell peppers
3) Added some cheese
4) Beat and egg and fill the muffing tins to the brim with the egg
5) Bake at 400 for 12-15 minutes... just check on them

Each morning, grab a muffin and heat in the microwave- mini omelette on the go!

***One suggestion: maybe asparagus and goat cheese next week????

Trader Joes BBQ Pizza

I call this Trader Joe's pizza because all the ingredients can be found with one stop at TJ's.

Pre-made pizza dough
Shredded cheese
Frozen artichoke hearts
Bell peppers

For this particular pizza, I used the pre-made dough, but I often make the dough from Alice Waters (see below- super easy)

Before you start... run the artichokes under warmish water still in the package to thaw a bit and saute the bell peppers in olive oil and a pinch or two of salt.

1. Spread the dough and brush on olive oil
2. Bake the dough at 400 until it is a little brown on the crust
3. Take it out of the oven and spread the marinara, cheese, artichokes, bell peppers, salami (or whatever toppings you want)
4. Put back in the oven to melt the cheese just a bit (4 minutes?)
5. Put the pizza on the BBQ for 5-6 minutes to crisp up the bottom.
6. Cut up and enjoy... if you want some spice, add some crushed red pepper before baking a second time.

Alice Waters' Pizza Dough
2 teaspoons dry yeast
1/2 cup lukewarm water
1/2 cup unbleached white flour
3 1/4 cups unbleached white flour
1 teaspoon salt
3/4 cup cold water
1/4 cup olive oil
Stir together yeast and warm water until yeast is dissolved. Add 1/2 cup flour and stir well. Allow the mixture to sit until quite bubbly, about 30 minutes.
In another bowl, mix together the unbleached white flour, whole wheat flour, and salt. Stir this into the yeast and flour mixture and add cold water and olive oil.
Mix thoroughly by hand. Turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes. If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough.
The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom. You are looking for a very soft, slightly moist dough.
Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator. Remove from the fridge 2 hours before shaping.