Butternut Squash
Cut squash in half length-wise. Scoop out seeds and strings. Place in glass baking dish, flesh-side down, add 1-2 T of water, and cover with plastic wrap. Steam in the microwave for 10 minutes. Check to see if squash is soft, cook additional 2 minutes if needed. Scoop out squash and place in a food processor. Add a small amount of water to reach desired consistency.
Sweet Potatoes
Scrub potatoes, prick with a fork all over, wrap in a damp paper towel, then cover with plastic wrap and twist ends and fold them under. Place in the microwave and steam for 6-8 minutes. If you are doing more than 1, cook for 8 minutes. If it is a big sweet potato, cook for 9 minutes and check to see if it is soft. Allow to cool. Scoop out potatoes and place in a food processor. Add water if needed.
Carrots
Wash 1 lb. baby carrots. Place in microwave-safe bowl, add 1-2 T water, cover with plastic wrap. Steam for 2 1/2 minutes, stir, cook an additional 2 1/2 minutes. Allow to stand, covered for 5 minutes. Mix in food processor and add water if needed.
Spoon into ice cube trays and freeze. Place cubes into labeled freezer Ziploc bags. Take out 1-2 cubes for a meal. Thaw in fridge or defrost in the microwave.
Recipe Sources: spoonuniversity.com, Grimmway.com, sheaffertoldmeto.com
Monday, July 18, 2016
Perfect Pizza Dough
We love to make pizza at our house and this is a really great dough recipe.
Yield: two 12 inch pizzas
2 1/2 t. yeast
1 c. very warm water
1 t. salt
3 1/2 c. flour
2 T. olive oil
extra flour if needed
Dissolve yeast in water; let stand 10 minutes.
Add flour and salt and mix. Add olive oil and mix. Knead in mixer for 7 minutes, until soft and smooth. Add a T or more of water, if needed. Dough should not stick to side of bowl, add a little more flour if needed. Spray with cooking spray and cover with a towel or plastic wrap. Let rise for an hour.
Divide dough in half. I like to bake my pizza on a pizza stone. I roll out dough onto parchment paper and prepare with toppings. I preheat my pizza stone at 500 degrees for 25 minutes, then lower to 475 degrees and put the pizza on the pizza stone, in the oven. Pizza peels are perfect for transferring the pizzas to and from the oven.
Recipe Source: Old Stone Oven
Yield: two 12 inch pizzas
2 1/2 t. yeast
1 c. very warm water
1 t. salt
3 1/2 c. flour
2 T. olive oil
extra flour if needed
Dissolve yeast in water; let stand 10 minutes.
Add flour and salt and mix. Add olive oil and mix. Knead in mixer for 7 minutes, until soft and smooth. Add a T or more of water, if needed. Dough should not stick to side of bowl, add a little more flour if needed. Spray with cooking spray and cover with a towel or plastic wrap. Let rise for an hour.
Divide dough in half. I like to bake my pizza on a pizza stone. I roll out dough onto parchment paper and prepare with toppings. I preheat my pizza stone at 500 degrees for 25 minutes, then lower to 475 degrees and put the pizza on the pizza stone, in the oven. Pizza peels are perfect for transferring the pizzas to and from the oven.
Recipe Source: Old Stone Oven
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