Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


 



Vegetarian Pizza

April 16th, 2010 · 11 Comments

Vegetarian pizza with whole wheat crustUtilizing a basic whole wheat dough recipe, this vegetarian pizza was full of flavor and healthy too. Packed with lots of fresh vegetables and an oil-free and salt-free tomato sauce. The thin whole wheat crust is cracker-like and crunchy. And while the pizza dough does contain 1 teaspoon of salt and 1 tablespoon of olive oil, the amount is not enough to break the bank on the Eat To Live diet plan. The dough makes enough for two pizzas, and when you considering that you can feed four people with this batch of dough, the amount of salt and oil consumed is minimal.

This recipe is adapted from the book American Wholefoods Cuisine, by Nikkie & David Goldbeck, and found on pages 219 – 210 in the hardcover, 1983 edition, which I have cherished since the day I put down $17.95 for my copy some time ago. Indeed, my passion for wholefoods cuisine began at home in my formative cooking years even before the professional apprenticeship.

The Goldbecks were way ahead of the their time back then, and I am happy to report that they are still alive and well promoting their spirit and healthy lifestyle online at Healthy Highways.

The trick to restaurant quality pizza at home is a high temperature oven, a pizza stone, and a pizza peal.

The Whole Wheat Pizza Dough

Ingredients
1 Tbsp. Active dry yeast (1 packet)
1 Cup Water, warmed to 115° F.
1 Tsp Salt
1 Tsp Honey
1 Tbsp Olive oil
2 ½ to 3 Cups Whole wheat flour
½ Tbsp Cornmeal
Procedure Steps
1. In a large bowl, dissolve the yeast into the warm water and allow to sit for several minutes, then add the salt and honey and stir well and allow to sit for about 5 minutes allowing the yeast to activate.
2. Add the oil to the liquid, and then add two cups of the whole wheat flour and beat with a wooden spoon by hand until the dough becomes too stiff to turn.
3. Transfer the dough to a surface dusted with more whole wheat flour and knead in the remaining flour until smooth and elastic, or about 5 to 8 minutes.
4. Place dough in a lightly oil large bowl and coat the entire surface of the dough. Then cover with a kitchen towel or cloth, and allow to rise in a draft free area or warm proofing oven (130° oven) for 2 hours, or until doubled in volume.
5. Punch down the dough and allow the dough to rest for a few minutes. Divide the dough into two equal portions, and then shape
6. For two large pizzas, roll each half into a 12 to 14-inch pizza circle. If only making one pizza you can wrap the other half of dough in plastic and keep refrigerated until ready for use.
7. As you roll the dough it should be about ¼ thick and turn it over several times to make it easier to shape.

Building and baking the pizza Note: Pre-heat oven to 425° F.
1. Evenly sprinkle some of the cornmeal onto the pizza peal. The cornmeal acts like tiny ball bearings that allow the dough to easily slide onto and off of the peal and the stone. Place the shaped pizza dough onto your pizza peal and start with adding your tomato sauce then toppings and cheese.
2. Make sure that your pizza stone is pre-heated in the hot oven, and then slice the pizza off the peal and onto the not stone. Allow to bake until the cheese melts and the crust is browned, or about 10 to 15 minutes.
3. When done you can slide the pizza peal under the pizza and transfer to a serving platter or pizza pan. Allow the pizza to cool for several minutes, and then slice into 8 pieces.

The tomato sauce consisted of 2 cups of fresh fire roasted tomato sauce with some Italian seasonings and some toasted minced garlic added.

Our toppings are fresh spinach leaves, artichoke hearts, black olive slices, plum tomato slices, toasted garlic cloves, and roasted red bell peppers. We also added a small amount of shredded mozzarella cheese.

Vegetarian pizza with whole wheat crust
Vegetarian pizza with whole wheat crust

This recipe was prepared on Eat To Live, Week 2 Recap, and linked from Eat To Live, Week 2 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live.

→ 11 CommentsTags: Eat To Live · Entrees · Italian · Recipes · Whole Foods Cuisine

Great Northern Beans

April 16th, 2010 · Comments Off on Great Northern Beans

Great Northern Beans

This is so easy that a recipe really is not necessary, but thought I would punch one out anyway. So, here is the simple yet tasty crock pot, slow cooker recipe, and it meets the requirements for Eat To Live dietary guidelines.

Ingredients
2 Lbs. Great Northern Beans, rinsed, and soaked overnight
2 Cups Onions, diced
4 Rib Celery, diced
2 Tbsp Garlic, minced
1 Tbsp Italian seasoning
½ Tbsp Hot sauce
4 Cups Vegetable stock

Procedure: Drain the soaking water from the beans. Put all ingredients into your slow cooker crock pot, stir well, and then turn the heat to the highest setting and bring to a simmer. Then turn the heat to low and allow to slow cook for six to eight hours. Adding more vegetable stock if needed.

This recipe was prepared on Eat To Live, Week 2, Day 5, and linked from Eat To Live, Week2 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live.

Comments Off on Great Northern BeansTags: Eat To Live · Entrees · Recipes · Slow Cooker

Eat To Live Week 1 Recap

April 15th, 2010 · Comments Off on Eat To Live Week 1 Recap

ETL Week 1 Recap (March 28 – April 3, 2010)

Ryan: Lost 3.5 pounds and at 227.5 as of April 3, 2010

My Dear Wife: Lost 3 pounds as of April 3, 2010

The first week of Eat To Live posts are listed here if anyone needs or wants to catch up on the Eat To Live Diet, and listed with the most recent entries at the top:

Comments Off on Eat To Live Week 1 RecapTags: Eat To Live

Cocktail Sauce

April 15th, 2010 · 2 Comments

Boiled Peel and Eat Shrimp with Cocktail Sauce

More than one way to make a cocktail …sauce that is!

Dining Out
There are many ways that I make a cocktail sauce, and sometimes it depends on where we are.

For example, most restaurants do not have what I call very good cocktail sauces. Because they skimp on ingredients or just don’t have a good preparation at all in their repertoire. One thing I love with fresh seafood is a really good cocktail sauce. Some restaurants will give you the ingredients to make your own cocktail sauce at the table, some do not.
Casamentos Oysters with make your own cocktail sauce
For example, at Casamento’s you can make a really good cocktail sauce at the table, because they give you ketchup, prepared horseradish, lemon wedges (for the juice) hot sauce, and Worcestershire sauce. These are the basic ingredients in my restaurant table cocktail sauce. Notice in the image on the right and in the middle of the raw oyster platter, the green ramekin has a cocktail fork stuck in a lemon wedge, and then see the ketchup squeeze container next to the Lea & Perrins, the other ingredients are hidden behind my Dixie Beer and cracker tray.

At Home
The cocktail sauce that I typically jut throw together and usually at the last minute before we sit down to a mess of boiled shrimp or seafood is one I just eye-ball because the amount changes every time. However, a typical small batch consists of the following ingredients and these are all just mixed together until well incorporated: (the quantities are approximate, and your mileage may vary on taste)

Ingredients
1 Cup Ketchup
1 Cup Chili sauce, tomato based
1 ½ Tbsp Prepared horseradish
½ Tbsp Crystal hot sauce
1 Tbsp Fresh squeezed lemon juice
½ Tbsp Worcestershire sauce

Restaurant Recipe
This is the restaurant style recipe that I have used over the years and has always proven to be a classic and a hit no matter which restaurant or facility it was prepared or served. While it might seem quite an institutional recipe, it is quick and easy to make and keeps for days. Just mix all ingredients in a large bowl until well mixed, cover and store under refrigeration.

Ingredients
1 #10 can Ketchup
1 #10 can Chili Sauce
2 Cups Horseradish, prepared
2 Cups Worcestershire sauce
½ Cup Crystal hot sauce
1 Cup Lemon juice

This recipe was prepared on Eat To Live, Week 1 Day 5 and 6, and linked from Eat To Live, Week 1 Day 5&6 of our ETL diet, you can follow our progress at Eat To Live.

This recipe also is referenced in the post Boiled Shrimp and Shrimp Stock

→ 2 CommentsTags: Recipes · Sauces

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