Good N' Easy Pizza

DOUGH

2 packages of dry yeast

2 cups of warm water (105-115 degrees)

2 teaspoons of sugar

2 teaspoons of salt

4 tablespoons of oil

5 cups of flour

SAUCE & TOPPINGS

Ragu sauce

Oregano

Parm Cheese

Mozzarella Cheese

Dissolve yeast in warm water, stir in remaining dough ingredients; beat vigorously about 20 strokes.  Allow dish to rise in warm area covered with towel for at least an hour.  Spread dough in greased pan, spread oil on top of the dough, I like to brown the dough first.  Add sauce and desired toppings leaving 1" border.  Bake 20-25 minutes at 375 degrees.

Broccoli Quinoa Casserole

 

• 2 cups vegetable broth or water
• 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
• 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
• 2 tablespoons olive oil
• ¾ teaspoon salt
• 10 twists of freshly ground black pepper
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
• 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
• ½ tablespoon butter or 1 ½ teaspoons olive oil
• 1 clove garlic, pressed or minced
• 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
3. To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
4. To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
5. Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
6. Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
7. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

Indian Butter Chicken

Ingredients

• 1 14- ounce Canned Tomatoes
• 5-6 cloves Garlic
• 1-2 teaspoons Minced Ginger
• 1 teaspoon Turmeric
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Cumin
• 1 pound Boneless Skinless Chicken Thighs, (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
• To finish
• 4 ounces butter cut into cubes, (use coconut oil if dairy free)
• 4 ounces Heavy Cream, (use full-fat coconut milk if dairy free)
• 1 teaspoon Garam Masala
• 1/4-1/2 cup chopped cilantro

Instructions

Instant Pot instructions

• Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
• Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
• Open up the pot and remove the chicken carefully and set aside
• Blend together all the ingredients, preferably using an immersion blender
• Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
• It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
• Take out half the sauce and freeze for later or store in the fridge for 2-3 days
• Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
• Serve over rice, or zucchini noodles

Using leftover sauce

• Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
• You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Chicken Gyro

Easy Chicken Gyro

Rating: 4.4 stars    

Greek-inspired Mediterranean chicken gyro.

By KARENCANCOOK

Prep:

20 mins

Cook:

20 mins

Additional:

1 hr 5 mins

Total:

1 hr 45 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 
  
• 
  
• BUY THE TZATZIKI  SAUCE FROM ALDI OR WALMART (Walmart was $5 but well worth it).
• 1 (16 ounce) container Greek yogurt
• 1 cucumber, peeled and coarsely chopped
• 1 ½ teaspoons dried dill weed
• 2 cloves garlic, minced
• 1 teaspoon distilled white vinegar
• 1 teaspoon lemon juice 
  
• 1 tablespoon extra-virgin olive oil
• 1 pinch salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 lemon, juiced
• 2 teaspoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 ¼ pounds skinless, boneless chicken breast halves - cut into strips
• 6 (6 inch) pita bread rounds
• 1 teaspoon olive oil
• 1 tomato, diced
• 1 red onion, thinly sliced
• ½ head iceberg lettuce, chopped

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Aldi 
325 US 202 
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Weis Market 
315 Route 206 
Hillsborough, NJ 08844

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Directions

Instructions Checklist

• Step 1
  Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Step 2
  Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Step 3
  Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Step 4
  Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Step 5
  Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Step 6
  Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Step 7
  Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Step 8
  Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Step 9
  Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.