Pizza, Chicken Curry, and Absolutely No Free Time

Between the kids’ soccer practice, twice a week, and starting my MBA, it seems like I have no time.  But, eventually, it will all work out.  I’m also in the process of organizing my house, and it’s coming along very nicely, it’s just that very little blogging has been done.

Pizza!

Dough
1 c + 2 Tbsp water
2 Tbsp olive oil
3 c all-purpose flour
1 tsp sugar
1 tsp salt
2 1/2 tsp bread machine yeast

Place all ingredients in the bread machine in the order listed. Select the dough cycle and press start.
Move the oven rack to the lowest position. Heat oven to 400°.  Grease two pizza stones or two cookie sheets, or some combination of the two.  Divide dough in half.  Pat each half into 12-inch circles on cooking surface with floured fingers.  Spread with favorite toppings.  Bake 18 – 20 minutes or until crust is light brown.
Makes 2 crusts

I find that the dough is very sticky and I use a lot of flour to knead it into the shape I want.

Sauce
1 (6 oz) can tomato paste
3/4 c warm water
3 Tbsp grated Parmesan cheese
1 tsp garlic paste
1 Tbsp honey
3/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried marjoram
1/4 tsp dried basil
1/4 tsp pepper
salt to taste

In a small bowl, combine all ingredients. Mix together. Sauce should sit for 30 minutes to blend, spread over pizza dough and prepare pizza as desired.

Since we only used red sauce on one pizza I have tons of this left over, I bottled it and stored it in the fridge.

We topped our first pizza (for the kids) with sauce, fresh mozzerella cheese slices, and pepperoni. The second pizza (for the adults) with olive oil, fresh basil, spinach, goat cheese, fresh mozzerella slices, sliced yellow onion, and strawberry tomatoes.

Chicken Curry with Pineapple

We serve this over sticky rice.

1/2 Tbsp green curry paste
1 (13.5 oz) can coconut milk
2 Tbsp fish sauce*
1 Tbsp packed brown sugar
1 cup chicken stock
4 chicken thighs, skin and bones intact (You can remove them later, but they add such a good flavor) – I say this everytime I use chicken thighs.
1/2 c baby carrots
1 c fresh green beans, ends trimmed
1 (8 oz) can of bamboo shoots in sesame oil*
1 Tbsp cornstarch
2 Tbsp water
3/4 c crushed pineapple

In a saute pan braise the chicken in the chicken stock over medium heat for 10 minutes, covered, turning halfway through cooking time. Remove stock and set aside. Place chicken back in pan and cover, again.
In a medium saucepan combine green curry paste with coconut milk and simmer for 5 minutes. Stir in fish sauce, brown sugar, and chicken stock.
Place the carrots, green beans, and bamboo shoots with sesame oil in the saucepan. Bring the mixture to a boil over medium-hig heat, then reduce the heat to low. Simmer until the vegetables are cooked, but still crisp, about 15 minutes. Shred chicken thighs with two forks and add to the curry mixture.
Whisk together cornstarch and water. Stir into curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
Serves 2

* found in oriental food stores

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