Week of Jan 13, 2013

Pepperoni Pizza

Sun - Homemade Pepperoni Pizza
Mon - French Dip Sandwiches and Steak Fries
Tue -Chicken Fajita One Pot Dish (Food.com)
Wed - Pasta Puttenesca (Foodnetwork)
Thur -Chinese Spareribs
Fri - Swiss Steak with Mashed Potatoes

Homemade Pepperoni Pizza
dough (for 2 pizzas)
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan
toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Sun Dried Pesto Pizza

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

French Dip Sandwiches

Au Jus: 2 cans beef consomme or beef broth

1 1/2 pounds deli sliced roast beef

Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper

4 sandwich rolls, split (something chewy and crusty)

4-8 slices of swiss cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Chicken Fajita One Pot Dish http://www.food.com/recipe/fajita-style-one-dish-chicken-dinner-20786

Pasta Puttenesca  http://www.foodnetwork.com/recipes/ellie-krieger/pasta-puttanesca-recipe/index.html

Chinese Spareribs

1/2 cup rice wine vinegar

1/4 cup soy sauce

1 cup pineapple juice

1 cup orange juice

2-inch piece fresh ginger, peeled and grated fine

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

Salt and freshly ground black pepper

3 scallions (green onions) chopped

1 (2-pound) rack pork spareribs, trimmed of excess fat and cut by butcher into pieces

1 tbsp Chinese five-spice powder

Sea salt and freshly ground black pepper

Add all to roasting pan or oven safe pot. Bake covered with foil for 2-3 hours at 350. Stirring every hour. The liquid should half-way cover the meat. Add more hot water if need.