Tuesday, March 23, 2010

Garlic Ranch Breadsticks

I worked at a pizza place growing up and we made these there, well not these exact ones but this idea. We just love these and they go with so much. We make them to go with soup, pasta, salad and pizza.

Garlic Ranch Breadsticks

(California Pizza Kitchen)

1 teaspoon yeast
½ cup plus 1 tablespoon warm water
1 ½ cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil

Put yeast into warm water and let sit for a few minutes to activate. Add the rest of the ingredients and mix until combine and smooth. Do not over mix, this will make your dough tough. Let rise until double.


ranch dressing
chopped garlic (about 1/2 teaspoon)
mozarella cheese (shredded)
parmesan cheese (grated)

Roll out dough into a square. On half of it spread ranch dressing and crushed garilc then sprinkle with mozarella and parmesan cheese. Fold the top half onto the bottom and press it gently down to get rid of any air and seal the two halves together. Cut it into about 8-10 strips. Now twist them and put them on a pizza stone or greased cookie sheet. Bake them at 450' for about 10 minutes or until the cheese is bubbly and they are golden brown. Dip them in pizza sauce or ranch dressing.

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Monday, March 22, 2010

A Long Time Gone...

Call it lazy, call it procrastination, call it morning sickness that lasts 24 hours a day for 17 weeks, call it whatever you like. I am sorry to have abandoned you for so long but extenuating circumstances beyond my control have kept me out of my kitchen, and ill with the thought of it literally, for many, many weeks (far too many in my opinion). I have been busy growing and cooking up my most amazing concoction of love, sweetness and beauty, but it won't be ready until August. So I am content to let it cook a little longer while I do my best to get back to normal life until it arrives, I mean until it is done. So here is to being able to open my fridge without gagging!

Tuscan Lentil Soup

This recipe comes from the Sister's Cafe, and like so many of their recipes it is wonderful! Pair it with Garlic Ranch Breadsticks and you really can't go wrong. Here is the recipe...

Tuscan Lentil Soup

Tuscan Lentil Soup

1 pound small French green lentils, rinsed
7 cups vegetable broth (I use chicken broth)
1 bay leaf
2 Tbs extra virgin olive oil
2 cloves garlic, chopped
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
1 small cup pasta
8 oz spinach, chopped
1 14oz can diced tomatoes
1 Tbs chopped fresh parsley
freshly ground black pepper
fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!

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