Snobby Joes

This recipe is from The Post Punk Kitchen. (the joes are snobby because there is no meat so they think they are better than other joes)

1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
1 cloves garlic, minced
2 Tablespoons chili powder
dash of oregano
1 teaspoon salt
8 oz can tomato sauce
1/8 cup tomato paste
3-4 tablespoons maple syrup
1 teaspoon yellow mustard

i also add 2 tablespoons of barbque sauce (sweet baby rays)

4 to 6 kaiser rolls or sesame buns (optional - for serving)

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 30 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait.

Dough..Ray? Me!

I'm not sure what Ray has to do with it, but I thought it was high time we had some pizza dough recipes posted up in here.  The first one is my basic dough recipe.  You can't harm this one....it will turn out a crust almost no matter what you do to it.  Over time your hands will get to know the feel of the dough and you will perfect the flour/oil/water ratio.  The recipe is a good place to start, but doughs take on a life of their own and sometimes need a little tinkering depending on the weather, humidity, heat and the strength of your hands or kitchen mixer.

3/4 cup very warm water
1 TBL olive oil
1 tsp yeast
1 tsp salt
1 tsp sugar
2 1/4 cup of all purpose or bread flour

Combine the water, sugar, oil and yeast in a large bowl.  Let it sit for a few minutes until it looks foamy.  Add the salt and 2 cups of flour, using a wooden spoon or a stand mixer, until it comes together a bit.  If you are using your hands, turn it out onto a floured surface and knead for 5 - 8 minutes.  Add the additional 1/4 cup flour (if it is still very sticky add a little more) the dough should be smooth and not sticky after kneading. If you press on it with your finger, it should spring back.  Let it rest for 30 minutes (or you can oil and cover and let it sit in the refrigerator until  needed...allow it to come back to room temperature  before using).  Spread in pizza pan, top with toppings and bake at 450 until it looks delicious!  If you are making it in your stand mixer, you really only need to knead it with the dough hook on speed 2 for a couple of minutes before letting it rest.

Fogazzo's Favorite Pizza Dough Recipe
I miss pizza on the east coast.  I have never found a duplication of the crust outside of the NYC/NJ area (and yes, the crust is just as good in Northern NJ, I will fight you New Yorkers to the death over it!! heheh).  So I began thinking about Semolina flour....and after some research on the net, found the linkup above.  I tried it out but did not leave quite enough time to proof the dough.  It still came out wonderfully and is the closest thing to the holy grail of crust that I have been able to come up with in my kitchen....remembering I have a basic hot point stove and not a real pizza oven!  It was beautifully brown on the bottom, thin but chewy.....delicious!!  I am really thinking about bagels now....you can't get a decent bagel outside that same area and if you have had one you know what I am talking about.  If not, please take my word for it.  My family has gotten on planes with a fresh bag of bagels as their only carryon.  I'm not sure if TSA would allow this now, I for sure do not want them groping my bagels!

Black Bean Mango Fresh Salsa

2 mangoes, peeled, seeded and diced
15 ounce can black beans, drained and rinsed
3 tablespoons cilantro, washed and chopped
1/4 teaspoon salt
2 serrano chile peppers or hot pepper of you choice, finely chopped
1/2 red onion chopped
4 roma tomatoes diced
juice of 1/2 lime
2 ounces white wine

This salsa is originally from a recipe I have called "Blackened Chicken with Mango Salsa".  But we usually  serve it with grilled chicken marinated in our Fajita Marinade and a side of rice or tortilla chips.  It would also be delicious as an accompaniment to fish.  If you would like to try it with  blackened chicken, here is what you do:  First, open your windows because these breasts are going to smoke!  Preheat oven to 375.  Drege one side of 4 boneless skinless chicken breasts in 3 TBL of Paul Prudhomme's Magic spice or other spice blend.  In a very hot cast iron skillet, add a little olive oil and cook the chicken spice side down until blackened on that side.  Remove  chicken from skillet and place in a baking dish.  Pour 2 ounces of white wine over the top and cook until done, about 10-15 minutes.  The blackening process creates a bit of smoke, so be advised.  We've done it outside on top of a camp stove in order to avoid setting off the smoke alarms. 

You Had Me At Fritter! (zucchini fritter, that is)

• What to do when you have excess zucchini?  Fritterize them, of course!  The recipe and comments below are courtesy of my sister's kitchen, freshly tested today.  Next time she promises to take pictures.  These delectable fritters also come with her huz and 11-month-old-baby-boy seal of approval.  What higher recommendation can I give?!
• 
  
• 1 large zucchini, grated
• 1 small onion, grated
• 3 eggs, beaten
• 1/2 cup freshly grated Romano cheese
• Milk (i used a few tablespoons) 
• 2 cups all-purpose flour
• salt and pepper to taste
• garlic powder to taste (next time i'd use fresh minced)
• paprika to taste
• cumin to taste
• dried parsley (optional)
• 1/4 cup vegetable shortening (i used earth balance) 

Directions

1. In a large bowl, mix ingredients together.
2. Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

Chicken Tortellini with Pesto and Mushrooms

Don't go to McDonalds or a $5 Hot-N-Ready pizza joint when you're tired and can't think of what to make for dinner!  Here's a quick and  oh-so-easy dish that can be prepared for less than it would cost to have Fazoli's (blech!)  for two.

Two chicken breasts cut into strips (if you're really pressed, pre-cooked chicken strips)
1 TBL olive oil
1 or 2 cloves of garlic minced
1 can diced tomatoes with italian herbs, undrained
1 cup water
1/2 cup prepared pesto
9oz package of fresh cheese tortellini
8oz sliced fresh mushrooms
grated parm to taste
freshly ground pepper to taste

Saute chicken and garlic in olive oil over medium heat until chicken is no longer pink.  Add tomatoes, water and pesto.  Bring mixture to a boil.  Stir in tortellini and cover. Simmer for about 7 minutes.  Add mushrooms and simmer covered for another 3 minutes.  Sprinkle with parmesan, season with pepper and salt if needed.  (I lived dangerously and cooked everything uncovered and it was fine).