The most important part to making pizza is giving it good “bones”. Nothing is more important than the crust. My standard go-to recipe is from my husband’s Aunt Jenny, who was better known in Minneapolis St. Paul area as Mama D.
Ingredients:
2 envelopes dry yeast
2 cups warm water
5 cups all-purpose flour, plus extra for kneading
1 1/2 t salt
1/2 t sugar
4 T olive oil Read More
makes 8 large meatballs, nutrition facts for one meatball.
Ingredients:
1 lb lean ground grass fed beef
1 slice of whole wheat bread, torn into small pieces
1/8 cup milk
1 egg
2-4 t ground garlic (see note)
1 t ground onion
1 teaspoons dried oregano
1 teaspoon dried or 1 T fresh parsley
freshly ground black pepper to taste
1/2 cup (or more) of your favorite hard Italian cheese, grated or shredded Read More
Makes two pies (8 servings)
Filling Ingredients:
2 recipes meatballs
4 cups thick spaghetti sauce, homemade or from a jar
1 cup Parmesan cheese, shredded
8 oz. mozzarella cheese, shredded
Crust Ingredients:
2/3 cup warm water
1 (1/4 ounce) packet active dry yeast
1 t sugar
3 cups all-purpose flour, plus extra for kneading
1 t salt
2 eggs, beaten with a fork
6 T butter, softened
1 egg, with 1 T added water, beaten Read More
Ingredients:
12 oz fresh Four Cheese Ravioli
1 T olive oil if using a nonstick pan, 3 T or more if using a normal skillet
1 cup your favorite thick marinara or pasta sauce
Directions:
Heat a non-stick skillet over medium or a little higher heat, add the oil. When the oil shimmers and dances a bit, add the ravioli in a single layer. Read More
Ingredients:
2 T olive oil
1 large sweet onion, chopped
1 lb button or cremini mushrooms, quartered
3 oz Pancetta, chopped
8 garlic cloves, minced
1/2 t ground black pepper
3/4 t dried oregano
3/4 t dried thyme
3 ladles salted pasta cooking water
2 cups arugula, tightly packed
2 T cold unsalted butter, cut into four pieces
1 pound fettuccine
3/4 cup Pecorino Romano, shredded Read More
Ingredients:
3 large garlic cloves, minced
3 T extra virgin olive oil
1 (44 oz) tomato puree, or 1 (29 oz) can and 1 (15 oz) can of puree
2 T carrots, minced (approximately two large baby carrots)
2 Parmesan rinds
1 2/3 t onion powder
2 t garlic powder
1 t salt
1/2 t ground black pepper
1 bay leaf
1 1/2 t oregano
1/4 t basil
Pinch ground rosemary
Pinch ground thyme
Several shakes of crushed red pepper flakes Read More
Serves 12
Ingredients:
1 sweet onion, chopped
1-2 T olive oil
1 large or 2 small/medium Asian eggplant (or 6 large Fairy Tale eggplants)
10 oz spinach
1 (15 oz) container ricotta
1 lb fresh mozzarella, cut into small pieces
3 eggs
1 T garlic powder (more if your sauce is not garlicky enough)
1 t oregano
1/4 t ground black pepper
5 cups marinara or other more garlicky pasta sauce
15 large fresh basil leaves, rinsed, torn, and added to the sauce
12 sheets no-boil lasagne noodles, less than one 9 oz package
2 cups grated Parmesan cheese, divided use Read More
Homemade barecue sauce in jar
Ingredients:
1/4 cup pure olive oil
6 cloves garlic, minced
1 onion, chopped
1 29 oz can of tomato puree
2 T red wine vinegar – get a good one, I use Colavita
2 T packed brown sugar…packed firm and maybe even rounded a bit if you enjoy a sweet sauce
1/2 t fresh ground black pepper
1 t oregano Read More
Ingredients:
1 (29 oz) can tomato puree
2 T olive oil
1 T plus 1 t ground garlic
1 t oregano
1 t onion powder
1/2 t salt
1/4 t marjoram
1/4 t fresh cracked black pepper
1/4 – 1/2 t sugar (omit if using San Marzano puree)
1 Parmesan or Romano rind
A few dashes of red pepper flakes
Read More
Makes 24 meatballs
Ingredients:
1 1/2 lb 93% lean ground beef
1 large egg
2/3 cup fine bread crumbs
1/3 cup shredded Parmesan
2 t ground garlic – more if you love garlic
1 1/2 t ground onion
1 t dried oregano
1 t dried parsley
1/4 t ground black pepper
8 oz fresh mozzarella, cut into 24 small chunks
24 thin slices pancetta, tear one end of each piece, opening it up so it is a long strip instead of round
24 toothpicks, soaked in water
1 cup of your favorite pasta sauce Read More
Mindful Palate 