Alaska Recipes!

In preparation for my trip to visit Amy and Karina, I thought I'd post of few recipes that I will probably use while I am up there. If nothing else, we will eat well! These are all nice recipes, so feel free to use them.

Recipes for Alaska!

Navy Bean Soup

1 lb. dried navy beans
5 c. water
1 can beef consommé
1 chicken bouillon cube
4 potatoes, diced
2 onions, diced
¼ cup butter
4 carrots, diced
2 c. chopped ham
Bay leaves and seasoning.

Place navy beans, water, consommé and bouillon cube in large pot. Bring to boil and simmer 2 hours. Add potatoes. Saute onions in butter until partially cooked.

Add to soup with remaining ingredients. Add more water if needed. Simmer and serve.


Lentil Soup

2 c. lentils
8 c. water
3 slices bacon, diced
1 onion, chopped
½ c. celery chopped
¼ cup carrots, diced
Garlic to taste
Seasoning

Rinse lentils, drain. Place all ingredients in large pot, bring to boil and simmer about 3 hours.


Whole Wheat Bread (PS - this is my favorite bread!!)

2 ¾ lukewarm milk
¼ cup honey
1 ¼ oz dry active yeast (5 packets)
5 ½ cups whole wheat flour
1 tbsp salt
1 large egg
¾ unbleached flour

Egg wash: 1 egg, 1 tbsp water

1. Pour milk in large bowl and stir in honey. Sprinkle in yeast and let dissolve. Add 3-4 cups whole wheat flour and beat hard. Cover with plastic wrap and set aside for 30 minutes.
2. Beat salt and egg into above sponge and add one or more cups of whole wheat flours. Add butter and remaining flour.
3. Turn out onto floured surface and add while flour while kneading until dough is no longer sticky.
4. Place dough in oiled bowl, cover, let rise 60 minutes
5. Punch down dough, divide in half. Knead and shape into two loaves., cover and let rise for 45 minutes.
6. Heat oven to 375°.
7. Brush each loaf with egg wash, make 3 or 4 diagonal slashes on top of loaf.
8. Bake approximately 40 minutes.


Sugar Cookies

Cream together 1 stick of butter and one cup of sugar.
Add 2 tbsp cream and 1 tsp vanilla
Add 2 cups of flour and 2 tsp baking powder.
Shape into mound, cover with waxed paper and chill for two hours.
Roll out on floured board til ¼” thick.
Cut into shapes.
Bake at 375° for 8 minutes

Glaze:

1 cup confectioners’ sugar
1 egg while
A drop of vanilla
Food coloring


WHOLE WHEAT PIZZA

CRUST:

1 to 1 1/2 c. all-purpose flour1/2 tsp. sugar1 pkg. Rapid Rise Yeast1 tbsp. vegetable oil1/2 c. whole wheat flour1/2 tsp. salt3/4 c. waterPam vegetable oil spray
In large bowl combine 3/4 cup all-purpose flour, salt, sugar and yeast; blend well. In small saucepan or microwave, heat water and oil until very warm (120-130 degrees); add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in 1/2 cup whole wheat flour and 1/4 cup all-purpose flour to form a stiff dough.
On floured surface, knead in 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 3-5 minutes. Place dough in bowl; cover with cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 45 minutes.
Punch down dough several times to remove all air bubbles. Divide in half. Press each half into 12-inch pizza pan (that has been sprayed with Pam). Let rise 15-30 minutes.
VEGGIE TOPPINGS:
2 c. Ragu 100% Natural Pizza Sauce1 c. julienne-cut carrots1 c. sliced fresh/canned mushrooms2 tbsp. oregano1/2 c. grated Parmesan cheese1 lg. bunch fresh broccoli, chopped1 c. diced green or red bell pepper1/2 to 1 c. chopped onion4 c. shredded part-skim Mozzarella cheese
Spread 1 cup pizza sauce over each crust. Arrange 1/2 of the broccoli, carrots, bell pepper, mushrooms, onion and oregano (in that order) over the sauce of each pizza crust. Sprinkle 1/2 of the Mozzarella and 1/2 of the Parmesan cheese over each pizza. Bake at 400 degrees for 20-30 minutes or until crust is deep golden brown. Yield: two 12-inch pizzas.


Calzone

Crust:

1 to 1 1/2 c. all-purpose flour1/2 tsp. sugar1 pkg. Rapid Rise Yeast1 tbsp. vegetable oil1/2 c. whole wheat flour1/2 tsp. salt3/4 c. waterPam vegetable oil spray
In large bowl combine 3/4 cup all-purpose flour, salt, sugar and yeast; blend well. In small saucepan or microwave, heat water and oil until very warm (120-130 degrees); add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in 1/2 cup whole wheat flour and 1/4 cup all-purpose flour to form a stiff dough.
On floured surface, knead in 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 3-5 minutes. Place dough in bowl; cover with cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 45 minutes.
Punch down dough several times to remove all air bubbles. Shape into small circles.

Filling:

2 tbsp olive oil
1 med. Onion, chopped
Garlic
½ cup mushrooms
1 cup mozzarella cheese
1 tbsp chopped parsley
½ cup
1/2 c. grated Parmesan cheese
1 egg yolk

1. While crust is rising, sauté onion, garlic and mushrooms 5 minutes and let cool.
2. Add remaining ingredients, mix well and set aside. Add sauted veggies when cool.
3. Divide dough into 10-12 equal parts and shape each into a 5” circle. Add filling, fold over, moisten edges with water and seal by pressing wit fingers.
4. Place on greased cookie sheet.
5. Brush calzones with egg and water wash.
6. Bake at 375° for approximately 20 minutes.

This popular recipe produces a clay that can be used over and over again and will remain pliant for weeks. A child just learning to model will appreciate how soft and cooperative this dough feels in her hands, especially when it's still warm. MATERIALS:

1 cup flour 1 cup water 1/2 cup salt 1 tsp. vegetable oil 1/2 tsp. cream of tartar Food coloring (optional) Mix all ingredients together in a saucepan and cook over medium heat until the mixture holds together (keep mixing or it will stick to the bottom of the pan). When the clay is cool enough to touch, your child can knead it on a floured board.

WHAT TO MAKE:

This recipe's long drying time makes it most satisfying as a play dough (it's easy to roll into ropes and balls), but sculptures will dry eventually. DRYING TIME:3 to 5 daysSTORAGE:Stored in an airtight container, this dough will last--refrigerated or unrefrigerated--for 2 to 4 weeks.