This weekend was one of my favorites. Nothing stressful or out of the ordinary happened. My oldest daughter had a horrible hive outbreak on Thursday but it was under control come Saturday. So they went skating and then we really just relaxed and enjoyed spending time together. We played a couple of games and watched a bit of TV. And oh yeah - we ate.
Basic Vinaigrette Recipe
2 garlic cloves
1/2 cup of vinegar (try different types)
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup of Olive Oil
1 tsp mixed chopped fresh herbs (I used fresh Greek oregano and basil)
- Shake or whisk all ingredients together. Allow to sit for about 30 minutes to allow flavors to meld together!
On Saturday night we were going to go out but the girls decided that wanted pizza and I tried a new whole wheat crust which was incredible and so easy to work with that I think it may be my next go to pizza dough recipe!
We make 2 cookie sheet size pizza's and the girls get to choose their toppings. One won't eat sauce or pepperoni, just plain cheese, and the other one wants it all. This way we all win!Whole Wheat Pizza Dough (The Bread Lover's Bread Machine Cookbook)
makes 2 thin 12-14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust (we made 2 cookie sheet size pies)
1-1/3 cup water
1/4 cup olive oil
2-1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1-1/2 tsp salt
2 tsp SAF yeast or 2-1/2 tsp bread machine yeast
- Place all the ingredients into the pan according to the manufacturer's instructions. Program for the Dough or Pizza Dough cycle and press Start.
- When the machine beeps at the end of the cycle press Stop and unplug the machine. Immediately remove the bread pan from the machine and turn onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times then folding the edges to the center. Cover with a damp towel and let rest for about 30 minutes or until the dough has increased about 20 percent in size.
- Roll out and shape the dough as you desire or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use let rest for 20 minutes at room temperature before rolling out.
- The dough balls can also be frozen and used within 3 months. To use allow to thaw overnight in the refrigerator.
Buttermilk Biscuits (How to Cook Everything-Mark Bittman)
2 cups all-purpose or cake flour, plus more as needed (I didn't need anymore but to flour the board)
1 scant tsp salt
3 tsp baking powder
1 tsp baking soda
2-5 Tbsp cold butter (more is better - imagine that?)
7/8 cups plain yogurt or buttermilk
- Preheat the oven to 450 degrees
- Mix the dry ingredients together in a bowl or a food processor (i used the food processor and would now not use anything else!). Cut the butter into small chunks and cut into the dry ingredients or wizz in the food processor. All the butter must be thoroughly blended before moving on.
- Use a large spoon to stir in the yogurt or buttermilk, just until the mixture forms a ball. Turn the dough onto a lightly floured surface and knead it 10 times; no more. If it is very sticky, add a little flour, but very little. Don't worry if it sticks a bit to your hands.
- Press into a 3/4-inch-thick rectangle and cut into 2 inch rounds. Place the rounds on an ungreased baking sheet. Repeat this with the remaining dough. It should make 10-14 biscuits.
- Bake 7-9 minutes (something must be wrong with my oven-I had to bake them for about 11 minutes.
- Serve within 15 minutes for them to be their best!