Babbish New York Style Cheese Pizza

*Plan ahead, needs to chill  

This is my go-to pizza dough recipe. It is amazing and simple.

Dough

16oz. of bread flour, plus more for dusting
1 Tbsp. sugar
2 tsp. kosher salt
1/2 tsp. active dry yeast
1 1/4 c. ice water
1 Tbsp. avocado oil, plus more for greasing

Sauce
28 oz. can whole, peeled San Marzano tomatoes, with their juices
2-3 garlic cloves, minced
1 tsp. kosher salt
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1/2 tsp. dried basil
1/2 tsp. sugar

8 oz or more low-moisture, whole milk mozzarella, shredded

To make the dough: In a food processor, pulse together the bread flour, sugar, salt, and yeast until well combined. 

In a liquid measuring cup, combine the ice water and avocado oil, and with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms.

Transfer to an oiled work surface and knead until smooth, about 2 minutes. 

Transfer to an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.

To make the sauce: In a food processor, combine all the ingredients. Process until smooth. Set aside until ready to use.

To assemble the pizza: Remove the dough from the fridge about an hour before using. 

Preheat oven to 500 F.

Grease a pizza pan with a little oil.

Dust a work surface with flour and place dough on top. Pressing gently with your fingertips, push the dough out to form an 8 or 9 inch round, leading the edge slightly thicker. Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a round the general size of your pizza pan. 

Transfer the dough to the prepared pizza pan, and reshape the circle how you need to, leaving the edge slightly thicker.

Ladle about 1/2 c. of pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2 inch border exposed. 

Scatter the mozzarella over the sauce.

Bake until the crust is well browned and the cheese is bubbling and browned in spots. Usually about 10-12 minutes. Serve hot! Enjoy! 

Recipe courtesy of  Binging with Babbish Cookbook

Mini Sloppy Joes

1 lb. ground beef
half of a large onion, chopped
8 oz. tomato sauce
1/3 c. ketchup
1 Tbsp. brown sugar
1 tsp. dry mustard
salt and pepper
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 baguette, cut into about 25 slices
Parmesan, shredded
Provolone, grated

Preheat oven to Broil.

In a large saucepan, over medium heat, combine the beef and onion. Cook until meat is mostly browned, then drain well.

In a small bowl, whisk together the tomato sauce, ketchup, brown sugar, dry mustard, salt and pepper, vinegar, and Worcestershire sauce.

Pour the sauce ingredients over the drained beef, then stir to coat evenly. Cover and simmer 20 minutes, stirring occasionally.

Line your baguette slices onto one or two baking sheets. Put about a Tbsp or two of the beef sauce onto the top of each bread slice. Sprinkle each slice with Parmesan, then cover the top in Provolone.

Broil for 2 minutes.

Let cool a minute or two before enjoying.

Eggplant Bake

2 eggplants
3 Tbsp. olive oil
salt and pepper
Cooking spray
16 oz. tomato sauce

Before baking

garlic powder
oregano
onion powder
dash of cumin
dash of coriander
1 tsp. sugar
pinch or two of thyme
1 1/2 c. skim ricotta
2 Tbsp. cilantro, chopped
3 eggs
1 c. Parmesan, divided
1/2 c. mozzarella

Preheat oven to 450 F.

Slice the eggplants into 3/4 inch rounds. Place on 2 baking sheets. Brush each round with olive oil, sprinkle with salt and pepper, then flip them over and repeat the process. Bake for 15 minutes. Flip the rounds, and bake for 10 more minutes.

Spray a baking dish with cooking spray. Set aside.

In a bowl, mix together the tomato sauce, garlic powder, oregano, onion powder, cumin, coriander, sugar, thyme, and more salt and pepper. Set aside.

In a different bowl, whisk together the ricotta, cilantro, eggs, a little bit of oregano, more salt and pepper, and 1/2 c. of Parmesan.

After baking

Layer 1/3 of the eggplant rounds on the bottom of the prepared baking dish. Layer 1/2 of the tomato sauce mixture on top, then half of the ricotta mixture. Layer another 1/3 of the eggplant rounds. Layer the rest of the tomato sauce mixture. Layer the last 1/3 of the eggplant rounds. Layer with the ricotta mixture. Top with the mozzarella and the rest of the Parmesan. Bake for 20-25 minutes. Let cool 5 minutes before serving.

Here's a link to the recipe I adapted: http://www.marthastewart.com/342140/eggplant-ricotta-bake?center=852566&gallery=359926&slide=259012

Lasagne Cupcakes

I know in the US we often spell lasagne with an 'a', but I prefer the European spelling which ends in an 'e'.

Wrappers with 1st cheese layer

Cooking spray
1/3 - 1/2 lb. ground beef
pepper, garlic powder, onion powder, fennel, salt (just a little of each)
butter
1/2 an onion, diced
1-2 cloves garlic, minced
16 oz. can tomato sauce
oregano, basil, garlic powder, onion powder, pepper (all to taste)
1 Tbsp. brown sugar
24 circular wonton wrappers
water
1 3/4 c. Parmesan, grated (I didn't actually measure any of the cheeses when I made this; these amounts are from the original recipe so you have something to go by. I just eyeballed it)
1 3/4 c. mozzarella, shredded
3/4 c. ricotta

1st layer

Preheat oven to 375 F.

Spray a muffin tin with cooking spray; set aside.

Brown the beef in a skillet. While cooking add in the pepper, garlic powder, onion powder, fennel, and salt. When finished, set aside.

 Saute the onion in a little butter, for about 5 minutes. Add the minced garlic, and saute for 1 more minute.

Add the tomato sauce and diced tomatoes to a  large bowl. Add the beef, onion, and garlic. Add in oregano, basil, garlic powder, onion powder, and pepper. Add in the sugar. Stir it all together.

Starting the 2nd layer

As you start layering the cupcakes, dip each wonton wrapper into a small bowl of water. Just quickly dip in the water, then press a wonton wrapper into the bottom of each muffin tin.

Sprinkle a little Parmesan in each tin, then mozzarella, then ricotta. Top with a little of the meat sauce. Repeat all the layers again (don't forget to dip the wonton wrappers in water, one at a time).

Top each cupcake with a little more Parmesan and mozzarella. You can never have too much cheese.

Ready to eat!

Bake for 18-20 minutes, or until browned around the edges. Let sit 3-4 minutes, then you can pop them out with a spoon fairly easily. Serve hot.

Here's a link to the original recipe I adapted: http://www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/.

Baked Spaghetti Casserole

8 oz. spaghetti or angel hair pasta, cooked and drained

Bottom layer

1/4 head of cauliflower, chopped
1/2 onion, chopped
1 lb. ground beef
spices: garlic powder, black pepper, cumin, coriander, oregano, basil, onion powder (I go by taste instead of measuring)
16 oz. tomato sauce
14 oz. canned diced tomatoes
8 oz. cream cheese, softened
2 Tbsp. milk
4 oz. diced green chiles
Cooking spray
Parmesan cheese, grated

Second layer

Preheat oven to 350 F.

Set aside the drained pasta.

Steam the cauliflower in a small pot for 3 minutes. Set aside.

Cook the beef and onion together until beef is browned. I added the spices at this stage, but left them out on the counter because I added more later.

Cream Cheese layer

Add the sauce, diced tomatoes, and the steamed cauliflower to the beef. Add more of the spices if you'd like. I used a lot of garlic powder and pepper. Stir and heat through.

In a separate bowl, mix the softened cream cheese and milk. Then add in the green chiles.

Spray a baking dish with the cooking spray. Spread a thin layer of the sauce on the bottom of the dish.

Sauce layer

Layer the cooked noodles over the sauce.

Spread the cream cheese mixture over the noodles.

Add the rest of the sauce, then top with the Parmesan cheese.

Top layer

Bake 20-25 minutes.

Here's a link to the original recipe I adapted: http://starneslifefamilylove.blogspot.com/2012/10/baked-cream-cheese-spaghetti.html

Pasta with Vodka Cream Sauce

Onion, Garlic, and Vodka

1 lb. pasta (I used farfalle)
1 onion, chopped
3 cloves garlic, minced
3 Tbsp. butter, divided
2 Tbsp. olive oil
1 c. vodka
16 oz. tomato sauce
thyme, basil, coriander to taste (I used a bit more thyme than the other two)
1 c. heavy cream
large pinch of red pepper flakes
1/2 tsp. salt
lots of cracked black pepper
Parmesan, shredded

Sauce with the cream just added

Cook the pasta according to package directions.

While your pasta is cooking, saute the onion in 2 Tbsp. of the butter and olive oil in a saucepan over medium heat. After about 3 minutes, add the garlic and saute for another 2 minutes, stirring occasionally. Add the vodka (be very careful if you use a gas stove). Cook for 2-3 minutes. Add the tomato sauce and spices. Taste to see if you want to add a bit more of the spices. Stir and reduce the heat to low. I let this cook on low about 5-6 minutes, just so the flavors can percolate.

Pour in the heavy cream, stir, then turn the heat to the lowest setting. Sprinkle in the red pepper flakes, salt, and pepper. Then stir in the 1 remaining Tbsp. of butter. When it has melted, add the cooked (and drained) pasta to the sauce. Make sure all of it is coated. Add the parmesan to each dished up serving.

Sauce with the pasta added

Here is a link to the recipe I adapted: http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-vodka-recipe/index.html. Can't go wrong with The Pioneer Woman!

*Note: Adding cooked zucchini to this might taste really good. I think I will try that next time!