Herbed Flatbread (Pizza Dough)

My Notes
Although this makes a slightly thicker flatbread/pizza round, you can make it thinner by simply halving the ingredients. It is very easy to make and adds a wonderful myriad of flavors to your pizza or flatbread. Personally I prefer to use an old, washed wine bottle as a rolling pin instead of the wood or silicone ones. Do not forget the flour on the pan beneath the dough as this will prevent sticking when baked.

Makes: 1 pizza round or 1 large flatbread.

Prescription
2 1/2 cups all-purpose flour
1 tsp salt
1 Tbsp (or 3 tsp) fast action dried yeast
2 tsp rosemary
2 tsp oregano
2 tsp thyme
2 tsp basil
2 tsp garlic powder
1/2 cup warm water
2 Tbsp honey
2 Tbsp oil

1. Sift together flour and salt into a medium bowl. Stir in the yeast and all of the herbs. Make a well in the center and add the honey, oil, and water and mix until a dough forms. Brush with oil and cover. Place into a warm place to rise for 30min or until doubled.
2. Preheat oven to 400F. Roll out dough onto a floured pizza pan or cookie sheet using a rolling pin. 
3. If making pizza, bake for 8 minutes before adding toppings and returning to oven for an additional 20min. If making flatbread, bake for 15min. Serve immediately.

Flour Tortillas (Fresh and Delicious)

My Notes
I use this recipe whenever I want tortilla rounds because my husband prefers homemade to store bought. These are very quick and easy to make, although the dough might not be quite as thin as commercial rounds, nor will it have a perfectly round shape unless you spend a lot of time correcting as you roll out the dough.

Prescription
1 2/3 cups all-purpose flour
1/2 tsp salt
3/4 tsp baking soda
2 1/2 Tbsp butter
1/2 cup + 2 Tbsp water

1. Whisk together flour, salt, and baking powder in a medium bowl. Mix in the butter with your fingers until flour is lumpy.
2. Add water and mix until dough comes together. Place on a flour surface and knew until smooth and elastic (a few min). Divide the dough into small chunks and roll into balls.
3. Preheat an oiled skillet over med-high heat. Using a rolling pin, roll out each dough ball into a thin round tortilla. Place into hot skillet and cook until bubbly and golden-brown. Flip and continue cooking until golden on the other side. Continue with each dough ball, occasionally adding oil to the pan to prevent the dough from scorching. Serve hot.

Honey-Wheat Bread

My Notes
This particular recipe can be tweaked based on your likes and dislikes. For instance, if you are not a fan of whole flaxseed, feel free to substitute for flax meal or remove altogether from the recipe. Do not leave out the salt or sugar, as these things are important in order for the dough to rise properly. Sometimes this particular recipe takes longer to bake if you are using a glass bread pan, so just keep an eye out and test the center with a toothpick before slicing.

Makes: 2 loaves

Prescription
3 tsp yeast
1/2 cup warm water (110F)
1 tsp white sugar
1/2 cup melted butter
1 12oz can evaporated milk
1/4 cup water
1/2 cup honey
2 tsp salt
2 1/2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup flaxseed
1/4 cup rolled oats
3 cups all-purpose or bread flour

1. Dissolve yeast and sugar into 1/2 cup warm water.
2. Combine butter, milk, 1/4 cup water, honey, salt, and whole wheat flour in large bowl. Mix in yeast mixture and let rest for 15min. Add wheat germ, flaxseed, rolled oats, and white flour and combine until dough makes a ball.
3. Knead dough by hand for 10min. Place dough into oiled bowl and turn to allow oil to coat the other side. Cover with plastic wrap and let rise for 45min or until doubled.
4. Punch down and divide in half. Roll out each half and pound out the bubbles. Shape into loaves and place into oil bread pans. Oil tops and cover with wrap. Let rise until doubled, about 30min.
5. Meanwhile, preheat oven to 375F. Bake 35-40min or until browned. Allow to cool, then slice.

Spaghetti (Better Than The Average)

My Notes
My best friends' mother (whom I view as a mom to me in her own way) taught me this amazing way to make spaghetti as something other than some sauce and noodles. I have shared this with many others, who pick things they don't like and add things that they do. For instance, one friend adds eggplant in place of artichoke hearts. I would suggest making it the first time as directed, then figuring out what flavors you would prefer added or taken away. I prefer to make this dish progressively by chopping as I go, and I will indicate those sections with line breaks. I also prefer to have my noodles be hot, so I make them to be done just before the sauce is. I do not personally buy ground beef, so I cannot rate the taste exchange if you preferred to make it that way.

Prescription
1 package ground mild or hot Italian sausage (I prefer Johnsonville)
1 small onion, chopped
2-3 cloves garlic, minced
1 whole colored bell pepper or 2 halves of different colored peppers, chopped
              (I prefer orange and yellow)
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1 small yellow squash, chopped
1 small zucchini, chopped'
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5-6 whole (or 8-10 slices) baby portabella mushrooms, chopped
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1 small can artichoke hearts (or 10 artichoke hearts from a jar), cut in half
2 (24oz) jars Classico pasta sauce, any flavors
              (I use Mushroom and Ripe Olives + Fire Roasted Tomato and Garlic)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 (13oz) box whole wheat spaghetti noodles

1. Fill a large pot 3/4 full with water. Drizzle a little olive oil in water but do not add salt. Turn burner on med-high to allow it to come to a boil slowly.
2. Meanwhile, place the sausage into a large, lightly oiled, high-walled pan. Cook thoroughly, breaking up the sausage into smaller pieces. Once the sausage is done, add the garlic, onions, and bell pepper. Cook until soft (about 5 min), then add the squash and zucchini. Cook for 5-8 min more, stirring occasionally. Add the mushrooms, and let cook for 3 min.
3. Pour both jars of sauce into the pan and mix thoroughly. Add artichoke hearts and spices, then let simmer for 15-20 minutes, stirring occasionally.
4. Around this time (or slightly before if it reaches a boil then), add the noodles to the boiling water. Allow to cook for about 8-10 min, then drain.
5. Stir sauce together once more, and serve hot over noodles.

Chicken Jalfrezi (Indian Curry Dish)

My Notes
This is a very easy recipe that is not too spicy for those who are not used to Indian food or who may want to try it out before upping the spice. If you want more spice, simply add more chili powder than it calls for. The vegetables I used are my personal preference in Indian dishes - chopped sweet potatoes and corn are other good options for upping the nutritional value of this dish. This is delicious served with hot Naan or flatbread.

Prescription
2 Tbsp olive oil
2 garlic cloves, minced
3 tsp ground turmeric
1 tsp chili powder
1 1/2 tsp salt
3 tsp ground coriander
3 tsp ground cumin
2 tsp ground ginger
1 tsp paprika
1.5lb boneless skinless chicken thighs, cut into cubes
1/2 large onion, finely chopped
1 (28oz) can peeled and diced tomatoes (do not drain)
1/2 cup frozen chopped carrots
1/2 cup frozen peas
1/2 cup frozen lima or green beans
2 Tbsp unsalted butter
3 Tbsp dried cilantro OR 1/4 cup fresh, chopped

1. Place the oil into a large skillet and heat over medium heat. Once the oil has heated, add the turmeric, chili powder, salt, coriander, cumin, ginger, and paprika. Cook the spices in the oil for a few minutes to blend the flavors together. Add the garlic and onions, and cook until soft. Add the chicken and cook, making sure to turn the chicken frequently to prevent it from sticking.
2. Add the tomatoes, carrots, peas, and beans and cover the pan. Let it simmer for about 15 minutes. Take off the lid and let the mix simmer for another 10 minutes.
3. Add the butter and cilantro and cook for 5 more minutes. Serve immediately.

Bulgogi (Korean Beef)

My Notes
For this particular recipe, I recommend serving the bulgogi with fresh or cooked frozen broccoli and brown rice. It may take a while to get through all of the meat, depending on the size of your pan. The recipe definitely makes enough for a small group (7-8 people). Cast iron is used because not only is it temperature safe in the broiler, but it also adds a distinct taste to the meat. If you like your food spicy, I would suggest adding a little Korean chili powder or crushed red pepper.

Prescription

1lb flank steak
1 bunch green onion, chopped
2-3 garlic cloves, minced
5 Tbsp light soy sauce
2 Tbsp sesame seed oil
2 Tbsp sesame seeds
2 Tbsp white sugar
1/2 tsp ground black pepper

1. Slice the steak into very thin, long strips. Place into a shallow glass pan. Combine the rest of the ingredients to make a sauce. Pour over the beef and place the pan in the refrigerator. Allow to marinate for a few hours.
2. Turn oven on broil (low if there are different settings). Move the top rack in the oven to about 4 inches away from the broiler. Place some of the beef into a cast-iron pan and put the whole pan into the oven, making sure to keep the door slightly ajar so the oven does not overheat. Broil the meat for about 3-4 min before flipping the meat to the other side using tongs. Broil the meat for about 5 more minutes, making sure that the beef is cooked all the way through. Take out of oven and cover to keep warm while the rest of the beef is cooking. Continue until all of the meat is cooked.

Borscht (Russian Red Soup)

My Notes
For this particular recipe, I shredded my own cabbage merely because it was considerably cheaper to buy the whole cabbage instead of the pre-shredded. I also added some bison steak cut into small pieces to evenly distribute to mine because I needed to use the meat for something and figured it would taste fine in the dish. Once the whole dish was completed, I allowed it to simmer for quite some time before serving, as I like my soups to have deep flavors. This tastes wonderful with homemade bread mixed in.

Prescription

6 cups H2O
1/2 Tbsp salt
1/2 cup carrots, chopped
1/2 medium green bell pepper, chopped and divided in two parts
1-2 small celery stalks, chopped
3 medium OR 5 small beets, chopped
1 (28oz) can diced tomatoes
3 large baking potatoes
1/4 cup butter
1/2 medium onion, chopped
1/2 small red cabbage, shredded
1/4 cup half and half
1 Tbsp dried dill
1/4 tsp ground black pepper

1. Take 2 1/2 potatoes and cut in half both lengthwise and widthwise. Cut the potato quarters in half lengthwise. In a large pot over high heat, mix water, cut potatoes, salt, carrots, 1/2 of the bell pepper, celery, beets, 1/4 of the can of tomatoes. Bring to a boil.
2. Meanwhile, melt 3 Tbsp of the butter in a skillet over medium heat. Add onions and saute until soft (about 5 minutes). Stir in the rest of the can of tomatoes and reduce the heat to medium-low. Simmer for 15 minutes. Stir half of the cabbage into the skillet and continue to simmer until tender (about 5 minutes).
3. Using a slotted spoon, remove potato pieces from the pot and place into a medium bowl. Add remaining 1 Tbsp of butter and add half and half. Mash together until smooth.
4. Dice the remaining 1 1/2 potatoes. Stir into the pot and simmer until slightly tender (about 5 minutes). Increase heat to medium and stir in remaining cabbage, mashed potatoes, and the sauce from the skillet. Add pepper and reduce heat. Add remaining bell pepper and simmer for about 10 minutes, stirring occasionally.