Whole Wheat Pizza II

I have been making my own whole wheat pizza dough for a few months now and I think this new recipe is the best yet. I use more cornmeal in this new recipe than the previous pizza dough recipe I posted. The larger amount of cornmeal results in a more pizza like texture and less earthy taste. However, it's a little more difficult to handle this dough because its more crumbly and prone to tearing. I'm not totally sure why but my guess is because cornmeal does not contain gluten. Gluten, the protein formed by combing wheat flour and water, is responsible for the elasticity (stretchiness) of dough. Crumbly dough aside, the higher amount of cornmeal produces the crunch expected of pizza and should definitely be included. I have also been incorporating dried herbs and spices into the dough which makes it more flavorful. I use garlic powder and oregano but you can use anything such as basil, rosemary, or an Italian seasoning blend.

Whole Wheat Pizza Dough II

Ingredients
1 package active dry yeast
1/2 warm water
1T olive oil
1t honey
1-2C whole wheat pastry flour
3 heaping tablespoons yellow corn meal
1t salt
1t garlic powder

1 scant teaspoon oregano

Directions
1. Stir the yeast in a bowl with the water and honey. It should foam up in 5 minutes or so.
2. Stir in the olive oil. Add the rest of the ingredients and mix until a ball forms. Add enough flour so that the dough is still sticky.
3. Knead the dough ball for 8-10 minutes then cover with plastic and let it rise for 1-2 hours.
4. Punch out the air and roll out the dough to fit the pan you are using.

Marinara Sauce

My family always called marinara sauce gravy, but when I call it that around other people they never have any idea what I'm referring to. No matter what its called its delicious as long as its home made, that garbage that comes in the jar is nothing like the real thing, its way too sweet due to unnecessary added sugar and no veggies. Real marinara has a strong tomato and garlic flavor and is filled with chunks of bell peppers and onion. My mom makes a more traditional sauce with meat such as meatballs, sausage, spare ribs, or any meat that happens to be in the fridge. The long cooking time makes the meat fork tender and fall right off the bone. Obviously my vegetarian version does not have any meat so I sub a poblano for a green bell pepper or add a little jalepano for a kick and my mom even asks me how I make mine now. 

Making home made tomato sauce is incredibly simple but it does take a little planning because it needs to simmer for a while on the stove. Of course its great on pasta and pizza but its also fantastic just on veggies! It freezes very well thus I usually make a double batch and freeze portions in glass jars. The portion size depends on your preference.

Marinara Sauce

Ingredients
2-3 tablespoons olive oil
1 red bell pepper, chopped
1 poblano pepper, chopped (or a green bell pepper)
1 yellow onion, chopped
1/2 a jalepano, minced (use this if you can't find poblanos)
6-8 cloves of garlic, minced (use less if you don't love garlic)
1/4 cup of red wine, which ever you drink
2 28oz cans crushed tomatos
1 8oz can tomato paste
1/4-1/2 teaspoon each garlic powder, oregano, basil or an Italian seasoning blend
pinch of red pepper flakes
salt and pepper to taste

Directions
1. Heat the oil in large pot over medium high heat. Add the peppers and some salt and sauté about 5 minutes then add the onion and continue to cook while stirring until the onion is translucent. Add the garlic and cook until light golden.
2. Deglaze the pan with the wine, meaning, add the wine and scrape any burnt bits off the bottom of the pan with a wooden spoon or spatula.
3. Add the rest of the ingredients and bring to a boil, this will happen quickly. Turn the down to super low and let it simmer for at least 1 1/2 - 2 hours stirring occasionally.
4. Serve with Parmesan cheese :)

Cauliflower Part 2, Cauliflower Pasta

FNM's picture looks much nicer than mine

I saw a recipe for Sicilian cauliflower pasta in Food Network Magazine and thought it would be a tastey way to use up the other half of cauliflower I had left from the pizza. Pasta is a great main dish or side for weeknights because its super quick and its a great base for veggies or any left overs you might have. Its also easy to just add meat to half and leave the rest vegetarian. This recipe starts off with a classic garlic and oil sauce, which is delicious on its own, and then the rest of the ingrediants are added. I really liked the addition of rasins, it gave it a little sweet fruitiness without overpowering the rest of the flavors. I didn't change much from the original recipe. I left out the dill, used a different color raisin and I added a lot more garlic, FNM calls it Sicilian and they only use one clove, crazy.

Cauliflower Pasta
adapted from Food Network Magazine

Ingredients
1/2 a box penne
2 tablespoons extra-virgin olive oil
5 cloves of garlic, minced
pinch of red pepper flakes
1/2 a head of cauliflower, chopped small
1/4 cup rasins
1/2 cup fresh parsley, chopped
juice from half a lemon
a hefty pinch of salt
lots of parmesan cheese and black pepper

Directions
1. Add the penne to a large pot of salted boiling water. Add a drizzle of olive of oil and stir. Cook until al dente. Drain and reserve a 1/4 cup of the cooking liquid.
2. Heat the oil in a large skillet. Add the garlic, red pepper, and some salt cook for about 2 minutes. Add the cauliflower and raisins and continue to cook until the cauliflower is tender-crisp and slighty browned.
3. Remove the skillet from the heat. Add the pasta, parsley, lemon juice, reserved cooking liquid, salt, pepper and parmesan.
4. Serve with more grated parmesan!

Notes
Its easier if you just toss the cauliflower in the food processor to get it nice and small rather than chopping.
Pasta with just garlic, red pepper and parmesan is delicious on its own, you can add any of your favorite veggies to make it a complete meal.