No-Knead Thin Crust Pizza Dough

Pizza Dough

1 C. all purpose flour
1/2 t. salt
1/2 t. sugar
1/4 t. instant yeast
1/2 C. water (not warmed)
1 t. Olive oil

Mix dry ingredients, add wet ingredients and mix. It will seem like too much water at first, then too dry. When thoroughly mixed cover with plastic wrap and let sit on the counter for at least 5 hours. Fold the dough towards the center from all sides and recover with plastic wrap. Place in the refrigerator for the next day.
When you are ready to make the pizza remove the dough from the refrigerator and let sit on the counter for at least 1/2 hour. Fold dough towards the center again and roll out of the bowl on a heavily floured board. Cover the top with more flour and roll into a ball. Sprinkle a little more flour and cover with plastic wrap. Let sit for 1 hour and dust with lots more flour to stretch to the size you want. Top the way you want, but keep it light, and cook in a HOT oven or a stone or heavy pan that has been heated. It can also be grilled.

S'mores Quesadillas

8" whole wheat tortilla
Nutella
mini marshmallows
butter
cinnamon sugar

Spread nutella on half of the tortilla, top with mini marshmallows and fold in half. Heat a pan to medium low and melt some butter in the pan. Place in the pan and cook until golden. Add a little more butter and sprinkle cinnamon sugar on the quesadilla and cook until crunchy.

Chicken Noodle Soup

4 chicken thighs
1 small onion chopped
1 carrot chopped
1 rib of celery chopped
a few springs of fresh parsley and thyme
salt and pepper
3 cups of water
1 small onion chopped
1 carrot chopped
1 rib of celery chopped
2 tablespoons of parsley
1 cup of egg noodles cooked

Season chicken thighs with salt and pepper and brown in a stainless steel pan with a little oil over medium low heat to create a good fond. This is where your flavor is forming. Remove the chicken and add the onion, carrot and celery and cook until they get some color. Add the water and be sure to scrape up all those flavorful bits on the bottom of the pan. Put the chicken thighs back in the pan along with the parsley and thyme. Simmer for 30 minutes.
Remove the chicken and, while it is cooling, strain the stock. Remove the skin and bones from the chicken and cut into bite size pieces.
Add a little oil in the pan and saute the remaining onion carrot and celery until tender. Add the strained stock back into the pan along with the chicken meat, cooked noodles and herbs. Salt and pepper to taste.

Granola

2 cups old fashioned oats
1 cup shredded coconut
1/4 cup wheat germ
1/4 cup canola oil
1 cup chopped nuts
1 teaspoon salt
1 can sweetened condensed milk
1 cup dried fruit (optional)

Combine all ingredients except dried fruit and spread on a parchment lined baking sheet. Bake at 300 deg for about 50 minutes, turning every 15 minutes. Remove from oven and mix in dried fruits. Do not over cook as it will get cruncher as it cools.

VANILLA BEAN CREME FRAPPUCCINO LIKE STARBUCK'S

2/3 cup milk

2/3 cup ice

2 tablesppons General Foods International Vanilla Creme powder (coffee-free)

2 scoops of vanilla bean icecreamA sprinkle of cinnamon (optional)

Blend (preferably on frappe) and enjoy. Makes 1 serving.

Stir-Fried Pork with Pea Pods and Noodles

1 1/2 T light soy sauce

1/2 t sesame oil

1 1/2 t cornstarch

1/2 lb pork sliced thinly

Combine and let sit for 20 minutes.

2 T light soy sauce

2 T rice wine vinegar

1 t sugar

1 t sesame oil

Mix and reserve sauce

Cook 6 oz of noodles and add sugar snap peas in during the last 2 minutes of cooking. Drain and toss with half of the above sauce.

2 T canola oil 

1 T grated ginger

1 T grated garlic

1/4 t crush red chili flakes

Heat 2 T canola oil in a medium hot pan and add the above ingredients and cook until fragrant (30 seconds). Add pork and cook a few minutes longer until done. Add the remaining sauce and the noodles and peas. Top with chopped scallions.