Monday, February 18, 2019

Sheet Pan Pizza


I love recipes that I can stretch to feed more than just our family, although, when I make pizza I tend to make quite a lot, because it's a family favorite, and the boys especially enjoy having leftovers or munching on it throughout the day.

I already have a pizza dough recipe for you, here on the blog.  It's my honey pizza dough which I've been making since my teenage years, it always turns out just perfect, fluffy and rises beautifully.

But with that said, I'm always on the lookout for new dough recipes, so I'm bringing you a whole new pizza dough for a sheet pan pizza that can feed 12 and is made in a big sheet pan.  Obviously, you can play around with it, use whatever toppings you prefer, double or even triple the recipe depending on how many people you're serving and so on.


Sheet Pan Pizza
Source: The Baker Mama

2 packages (4-1/2 teaspoons) active dry yeast
1 tablespoon granulated sugar
2 cups warm water
4 cups all-purpose flour or bread flour
1 tablespoon garlic salt
½ cup olive oil, divided
1 cup pizza sauce
Pepperoni, Ham
Shredded Cheese
Italian seasoning

Coat an 18x13-inch sheet pan with ¼ cup olive oil and set aside.
In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes.

Add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining ¼ cup of olive oil. Mix until a smooth ball starts to form, about 5 minutes.
Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.

Meanwhile, preheat oven to 450°F. Once dough has risen to almost double in height, flatten the bottom and press the dough up the sides of the pan with your hands.

Spread pizza sauce evenly over dough. Add your toppings and then cover with the cheese of your liking.  Finish with some Italian seasoning.

Bake for 20-25 minutes or until the crust starts to brown and the cheese starts to bubble. Let set 5-10 minutes before cutting and serving.

Menu Plan Monday - Week of February 18th to 24th

Happy Monday everyone :)

I'm back with my Menu Plan Monday.  It's been a while since I've put one up, I usually do it over on my main blog, but I think I need to start placing it on this one too, after all it's food related and this is clearly where it belongs.

So, for this week, I have meals up until Thursday night, then Friday I'll be grocery shopping again and the new meal plan will kick in.  I have a few ideas for the menu, but not sure on every meal yet,  I'll be working on that sometime this week, but be sure to come back next week Monday if you're interested in seeing what our meals will look like for the weeks ahead.

As always, recipes are either already on the blog, or if not, I'll let you know which ones I'll be sharing after they've been made.

Lunch:  Grilled Cheese and Ham, Chips
Dinner:  Sausage Fettucine Bake (New recipe from Taste of Home)

Lunch:  Clam Chowder with Oyster Crackers
Dinner:  Slow Cooker Split Pea Soup with Ham, Vanilla Cake with Ovaltine Frosting

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Lunch:  Tuna Chickpea Salad
Dinner:  One Pot Cheeseburger Macaroni, Salad (New recipe)

Lunch: Chicken Sandwiches

Dinner:  Chicken Strogonoff with Mashed Potatoes

Chicken Stroganoff

Monday, February 11, 2019

Sanduiche de Forno - Oven Sandwich

On Sunday nights, I don't cook.  Not because I don't like cooking, you know I love it, but it's usually a day that I take off since I am in the kitchen every other day of the week.

We either snack all day long, or have cereal or sandwiches or leftovers. 

But there are Sunday nights that I feel like getting into the kitchen and making something quick and easy. 

Last night was one of those, I wanted a quick meal, but equally yummy, and that's when I remembered a simple, yet delicious dish that I hadn't made in a couple years.

It is quite popular in Brazil and even Portugal, and the best part is that the variations are endless, but this is the most common way I make it.  Also, it is easily adapted to cater to a big crowd, or just 2 or 3 people.

Sanduiche de Forno - Oven Sandwich

Sliced bread
Ham, Cheese of your choice - I also added some leftover mini pepperoni that I had in the fridge
Pizza sauce
Shredded Cheese
Tomato slices
Optional:  You can add sliced onion and even olives along with the tomato slices

In a baking dish, put a little bit of the pizza sauce.  Just enough to cover the bottom.  Next cut off remove the bread crusts, and then place a layer of the slices over the sauce, covering the whole dish.

Now you're going to start layering the ingredients, starting by spreading a good slather of mayonnaise on the bread.  Next sprinkle on some shredded cheese of your choice, sprinkle some oregano, then a layer of ham, layer of sliced cheese, spread on some more pizza sauce. 

Do another layer of bread, mayo, shredded cheese, ham, sliced cheese and pizza sauce.

To finish off, another layer of bread, then a final layer of mayonnaise, some more shredded cheese, then top with sliced tomato and sprinkle some more oregano.

Bake in a 375 degree oven for 15 to 20 minutes, until golden brown.

Tuesday, February 05, 2019

Hot Sesame Pork

Hot Sesame Pork

I pulled out my cookbooks the other day, when I was working on my menu plan.

So often we forget that we have a myriad of delicious recipes at our fingertips, and it's easy to get stuck in a rut and basically make the same thing over and over.

But at times we get a little tired and want something new, so I made up my whole menu plan using newish recipes to us and so far, everyone has enjoyed it.

This one is going on our favorites list, it tastes amazing and it's not too complicated to make.  Besides, if you can get Asian food at home without having to order take-out, why not?

I adapted the recipe slightly to suit our needs, but I'll tell you below where and what I did.

Hot Sesame Pork

Hot Sesame Pork
Source: America's Best Recipes

1/2 (16-ounce) package wonton wrappers
2 pounds boneless pork loin, trimmed
3/4 cup sesame seeds, divided (I didn't use sesame seeds in this recipe)
1 cup vegetable oil, divided
/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup dark sesame oil, divided
1/3 cup soy sauce
1/4 cup rice wine vinegar
10 to 12 small green onions, sliced
1 (10-ounce) package mixed salad greens (I served mine with Basmati Rice instead)
1 bok choy, shredded(I used some coleslaw mix, just eyeballed it)

*I also added in half a small onion, sliced thinly

Cut wonton wrappers into 1/2-inch strips, and cut pork into 3- x 1-inch strips; set aside. Toast 1/2 cup sesame seeds in a large heavy skillet over medium-high heat, stirring constantly, 2 to 3 minutes; remove from skillet.

Pour 1/2 cup vegetable oil into skillet; heat to 375°. Fry wonton strips in batches until golden. Drain on paper towels; set aside. Drain skillet.

Combine remaining 1/4 cup sesame seeds, flour, salt, and pepper in a heavy-duty zip-top plastic bag; add pork. Seal and shake to coat.

Pour 2 tablespoons sesame oil into skillet; place over medium heat. Fry half of pork in hot oil, stirring often, 6 to 8 minutes or until golden. Remove and keep warm. Repeat procedure with remaining 2 tablespoons sesame oil and pork.  Add in the onion and coleslaw mix at this point, cook until onion is tender.

Process toasted sesame seeds, remaining 1/2 cup vegetable oil, soy sauce, and vinegar in a blender 1 to 2 minutes or until smooth. Combine pork and green onions; drizzle with soy sauce mixture, tossing gently.

Combine mixed greens and bok choy; top with pork mixture and fried wonton strips.(I topped the pork mixture with the fried wonton strips, and then served it along with the rice)

Serve immediately.

Thursday, January 10, 2019

Malva Pudding - South African

Growing up in South Africa, I was able to not only continue to enjoy my Portuguese heritage through the meals we ate at home, but also be privy to the wonderful South African food.  Things like Koeksisters, Vetkoek, Mince Roll, Melktert and the amazing Malva Pudding.

I actually took Home Economics in school and I remember making it as one of our projects.  I'm sure I don't have to tell you that Home Ec. was my favorite subject in school, do I?  Especially when it was cooking day.

Anyway, I thought I had shared this recipe with you all, but after looking through the blog this morning, I noticed that I hadn't, and the last time I actually made the Malva Pudding was back in 2014.  Wow, that needs to be remedied and fast.  I think I will make one this weekend.

Malva Pudding

Malva Pudding
Source:  Rhodes


1½ Cups cream
½ Cup butter, cut into blocks
¾ Cups + 2 teaspoons dark brown sugar
¼ teaspoon salt
1 Tablespoon Rhodes Apricot Jam (Just use whatever apricot jam you have on hand)


2 Tablespoons butter
⅓ Cup + 4 teaspoons dark brown sugar
3 Tablespoons Rhodes Apricot Jam
1 egg
1 teaspoon bicarbonate of soda
½ Cup of milk
1 Cup flour
¼ teaspoon salt
4 teaspoon vinegar

Serve with custard, cream or ice cream.

Place the cream, butter, sugar, salt and Apricot Jam in a medium saucepan, stirring continually over a high heat, bring the sauce to the boil.  Reduce the heat and simmer for two minutes.
Remove from the heat and keep warm.

Cream the butter and the sugar together until the butter is pale and soft.  Beat in the Apricot Jam, beat in the egg.  Dissolve the bicarbonate of soda into the milk.

Sift the flour and the salt together and add to the batter, alternating with the milk.  Beat in the vinegar.
Spoon the batter into an ovenproof pudding bowl that has been sprayed with non-stick spray.

Pour half of the sauce over the batter.

Bake the Malva Pudding in an oven preheated to 350Âș F,  for 40 minutes or until risen and golden.
Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.

Serve hot with custard, cream or ice cream.

Navajo Tacos

Navajo Tacos, Indian Fry Bread, Indian Tacos, pretty much the same thing.  If you have never heard of Navajo Tacos, let me tell you a little about them.

Navajo Tacos were invented in 1864, using flour, sugar, salt and lard.  The Navajo tribe had been given these ingredients by the US Government, when they were forced to leave their land and make the 300 mile "Long Walk" to New Mexico.  Often times, the food ingredients supplied by the government were rancid, and so the tacos came about using just the simplest of ingredients available to the tribe.

The way that the frybread is served, depends on the region and even the tribe, but it's beginning take place during the 4 years of captivity the Navajo suffered.  So to the, Frybread is not just a meal, it is a memory of a painful and sad time for their ancestors.

The closest thing to a frybread that I'm familiar with, are the Vetkoek which we had back in South Africa, which is either served with some delicious savory curried ground beef, or filled jam.

  Vetkoek with Curried Mince

I actually just realized that I haven't yet shared the Vetkoek recipe with you all, so that needs to happen soon.

Anyway, back to the Navajo Tacos.  My family loves tacos and usually we stick with the crunchy tortilla type, but once in a while, I prefer to take some time and make some Navajo Tacos, they truly do hit the spot.

Navajo Tacos

2 cups of flour
2 and half teaspoons of baking powder
1 teaspoon salt
1 cup warm water
Oil for frying

1 pound ground beef
1 small onion, diced
Cumin, salt, pepper, garlic powder, chili flakes (to taste)
Can of Bush's Southwestern Style Pinto Beans

Shredded cheese
Diced tomatoes
Shredded lettuce
Sour Cream

In a bowl, mix the flour, baking powder, salt and warm water.  Mix well until a soft dough is achieved.  You can knead for a few minutes, or pop it in your stand mixer and beat for about 4 minutes or so.  Cover with a kitchen towel and let sit for 20 minutes.

In a skillet, fry the ground beef until browned, add the onion and cook until translucent, add the spices to taste and cook for a few minutes more.  Add in the Southwestern Style Pinto Beans, don't drain.  Mix well and let simmer for 5 minutes.  Set aside.

In a small skillet, add oil for frying.  You don't need a lot, I usually add about 2 inches of oil, I just don't like drowning my food in excessive amounts of oil.  Divide the dough into 8 equal pieces, roll into a ball and then flatten to a disc that is about 6 inches wide.

Fry each one for a minute or so until golden brown, then flip over and cook the other side until golden brown as well.  Drain on paper towels.

To serve, spoon meat mixture onto each disc, add the toppings to your liking.