Pizza In Under An Hour Recipe

 
This is my "go to" for quick pizza. And all for under an hour; you really don't lose much on taste. This recipe is very versatile, whether you use homemade organic sprouted flour or just the regular store bought stuff; this recipe should work magic in your kitchen. I usually use the crazy homemade stuff, raw honey, pink salt, etc. So if you're into that, go for it! :)

Makes 1 Pizza

Ingredients

1.8 teaspoons rapid rise yeast
1 teaspoon honey
1 cup warm water
3 cups flour
4 tablespoons Italian seasonings mix (I use store bought, pre-mixed)
1 teaspoon salt
1 tablespoon olive oil, and some extra for brushing
Sauce, Cheese, and Toppings of Your Choice

Directions

In a small bowl, dissolve the honey in 1/4 cup of the warm water. Whisk it, to dissolve the honey evenly.
In a separate larger mixing bowl; combine the flour, yeast, italian seasonings mix, and salt. Whisk to distribute the ingredients evenly.
Add the oil, remaining water, and honey water to the flour mixture; stir to combine.
Stir until dough has even consistency, takes form of a ball, and pulls away from the sides of the bowl.
Use extra teaspoons of warm water a little at a time, if needed.
Turn dough out onto a lightly floured, clean surface.
Knead by hand until dough is smooth and firm (should take only a few minutes).
Cover with a clean, damp cloth; let rise for 30 minutes.
I have let it rise up to 40-50 minutes, on accident; and it still came out fine (in case, you are forgetful like me). When it's ready the dough should pull like elastic.
Lightly flour the dough ball, and the surface.
Use a rolling pin to roll the dough out into a circle.
Use your fingers to press on both sides of the edges to make the crust.
Brush crust with a little olive oil or you can use butter. I also like to sprinkle on some grated parmesan cheese when I have it handy.
Use a scraper if necessary to place the crust onto the pizza pan.
Cover with your choice sauce, cheese, and toppings.
Bake at 500 degrees for 10-12 minutes, until the crust is nicely browned.

Enjoy!

Cancer Conquering Pancakes

Crazy Title??? Let me Explain.

These aren't your ordinary pancakes, these pancakes are made with sprouted buckwheat.

Sprouting buckwheat neutralizes the phytic acid. Phytic acid binds with vital nutrients and steals them through the digestive process. Even more so, phytic acid is also an irritant to the digestive system. But when it's sprouted and therefore neutralized, you can digest your meal with ease; and keep all your nutrients.

Buckwheat, I feel is highly underrated. Yes, I know it has a carb content; but we are not "anti-carb" people. We are "back up your food with hard science" people. Before I eliminate any food source from my family's diet, I do a thorough food science "background check." And I found that carbs and starches are in fact not evil, but many offer wonderful nutrition when prepared properly. It's a freeing discovery. I love science. Okay, let's get down to the facts of why buckwheat is so awesome.

Flavonoids: Quercetin and Rutin. These two compounds can fight cancer by preventing cancer ridden cells from latching onto healthy cells. Even in the event of attachment, they can help reduce genetic material. If that is not enough; buckwheat also helps reduce heart disease, acts as a source of protien, helps control diabetes, and is loaded with antioxidants.

So now that we have cleared buckwheat's name, let's talk about these pancakes!

Buckwheat has an earthy taste, with nutty undertones. It makes a fairly dense flour, which I am loving. The pancakes are dense, yet fluffy. Best of all, they are very satisfying! I can only eat three, and I love to eat pancakes. Just don't tell your kids they're "healthy," no sense in ruining a typically "unhealthy" breakfast entree. :)

Sprouted Buckwheat Pancakes

Ingredients List:

1 1/4 cups of sprouted buckwheat flour

1 tsp. organic baking powder

1 tsp. organic baking soda

pinch of pink himalayan salt

1 pasture raised egg

1 1/4 cups of buttermilk

2 tablespoons melted butter

1/4 cup of coconut palm sugar

Preparation Instructions:

Combine the flour, baking soda, baking powder, and salt. Whisk the egg into the buttermilk and then pour it into the flour mixture, mixing only until smooth. Add the melted butter and sugar. Fry on a griddle, only greasing if needed.

Makes 4 servings.

Places I like to Party:
http://realfoodforager.com/fat-tuesday-february-26-2013/

http://kellythekitchenkop.com/category/real-food-wednesdays
http://www.realfoodwholehealth.com/2013/01/fresh-bites-friday-february-1-2013/

http://butterbeliever.com/sunday-school-real-food-link-love-blog-carnival-7/
http://thischickcooks.net/

Buckwheat Scalloped Potatoes

Gluten-Free, Wheat-Free, and  Easy on the Digestive System.

Ingredients List:
4 cups of thinly sliced organic potatoes
4 tablespoons of pasture raised butter
4 tablespoons of sprouted organic buckwheat flour
1 3/4 cups of pasture raised milk
1 teaspoon of pink himalayan salt
2 teaspoons of cayenne pepper
4 tablespoons of your favorite cajun seasoning mix
1 1/2 cups of grated sharp cheddar cheese
3/4 cups of grated raw cheddar cheese, to sprinkle on top
1 tsp of paprika

One bite and your hubby will love you forever.

Preparation Instructions:

In a saucepan over medium heat, melt the butter and whisk in the buckwheat flour until smooth.
Let it sit for a minute off the heat.
Add all the milk, stirring with a whisk.
Whisk in the salt and cayenne pepper.
Whisk in the cajun seasoning mix.Cook sauce on medium low until smooth, and lightly boiling. Stir occasionally.
Reduce heat and stir in the cheese.
Place half of the potatoes in a six cup casserole dish.
Pour half the cheese sauce over the potatoes.
Repeat with second layer of potatoes with cheese sauce.
Sprinkle the remaining cheese on top.
Sprinkle on the paprika for color.
Bake uncovered for 1 hour at 350 degrees.

Organic Snickerdoodle Cheesecake

When my husband heard "snickerdoodles" and "cheesecake" in the same sentence, he practically did a 180. My man is serious about his food, especially my desserts lol! :) Needless to say, the first chance I had to whip up something sweet it was this...

Snickerdoodle Cheesecake

Seriously, I think snickerdoodle is one of our favorite holiday flavors. It is subtle, and offers us another option apart from the usual suspects. Alright, let's get down to the nitty gritty goodness of snickerdoodle cheesecake makin'!

In order to make the cheesecake crust, we need to bake a batch of snickerdoodles. There will be plenty of extras for snacking, silver lining! :)

Snickerdoodle Cookies
1 cup organic or raw butter, softened
1 1/2 cups organic raw cane sugar
1 teaspoon organic baking soda
1 teaspoon organic cream of tartar
1/4 teaspoon organic salt
2 organic pasture raised eggs
1 teaspoon organic vanilla
3 cups organic all-purpose flour
1/4 cup organic raw cane sugar
2 teaspoons organic ground cinammon

1. In a large mixing bowl beat butter with a sturdy whisk until creamy. Add 1 1/2 cups of sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Mix in the flour 1/2 a cup at a time, with a sturdy spatula; until well incorporated. Cover and chill dough about 1 hour or until easy to handle.
2. Preheat oven to 375 degrees. In a small bowl combine 1/4 cup sugar and cinnamon. Shape dough into 2 inch balls. Roll balls in cinnamon-sugar mixture to coat. Place 2 inches apart on a parchment lined cookie sheet.
3. Bake for 11-13 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool. Makes 36 cookies.

Snickerdoodle Cheesecake
2 8-ounce packages organic cream cheese
3 organic pasture raised eggs, lightly beaten
13 Organic Snickerdoodle Cookies, finely crushed (recipe above)
3/4 cup organic or raw butter, melted
1 8-ounce carton organic sour cream
1 cup organic raw cane sugar
2 tablespoons organic all-purpose flour
2 teaspoons organic vanilla
1/2 teaspoon organic ground cinnamon
1 tablespoon organic raw cane sugar
1 teaspoon organic ground cinnamon

1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees. For crust, in a medium bowl stir together crushed cookies and melted butter until combined. Press mixture onto the bottom and 1 3/4 inches up the sides of a 9-inch springform pan.
2. In a large mixing bowl beat cream cheese, sour cream, the 1 cup sugar, the flour, vanilla, and 1/2 teaspoon cinnamon with a sturdy whisk until smooth. Stir in eggs.
3. Stir together the 1 tablespoon sugar and 1 teaspoon cinnamon. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle liberally with cinnamon-sugar mixture. Place pan in a shallow baking pan.
4. Bake for 40 to 50 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from the sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least four hours before serving. Makes 12 servings.

*adapted from BH&G fine cooking

Places I like Party:
Petite Hermine
Flamingo Toes
I Heart Naptime
Sunday Showcase
Lamb Around
The Foley Fam
It's A Blog Party
Girl Creative
Sew Can Do
Mad In Crafts
Craft O Maniac
Keeping It Simple
Creating Really Awesome Free Things
Making The World Cuter
Skip to My Lou
Say Not Sweet Anne
Jembellish
Tuesdays at the Table
Sugar Bee Crafts
Hope Studios
Ladybug Blessings
Funky Polkadot Giraffe
Today's Creative Blog
Not Just A Housewife
Vintage Wanna Bee
Carolyn's Homework
Chef In Training
Homestories AtoZ
The Kurtz Corner
33 Shades of Green

Organic Chipotle Shrimp Tacos!!!

This is possibly my husband's FAVORITE dish! And it's nothing fancy, at all. It's just shrimp tacos. But according to him, they are almost "other-worldly" haha! Well apparently my husband LOVES them SO much that I feel bad not sharing them with you all! Since we are a real-food family, this recipe is too, but I promise it tastes SO much better! 

I suggest making the sauce, slaw, and tortillas ahead of time; for saving time and letting flavors marinate. :)

MOUTH WATERING!

To Assemble: Fill tortillas with shrimp, cover liberally with sauce, and then toss on the slaw. Enjoy!

Basic Tortilla Recipe

• 4 cups of sprouted organic flour
• 1 teaspoon of organic salt
• 2 teaspoons of organic baking powder
• 2 tablespoons of grass-fed, homemade rendered lard
• 1 1/2 cups of water

Preparation Instructions:
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Organic Chipotle Shrimp

• 2 lbs. Wild Caught Fresh Shrimp
• 2 C. Pasture Raised Butter
• 1/2 c.Organic Worcestershrire Sauce
• 2 Tbl. Ogranic Minced Garlic
• 10 slices of Pasture-Raised Bacon, diced and cooked
• 1 White Organic Onion, diced
• Organic Cayenne Pepper
• Organic Mexican Seasoning Mix

Preparation Instructions:
Melt the butter in a large sauce pan over low heat. Add the worcestershire sauce, and then add the minced garlic. Stir the mixture, letting it warm up over low heat. Peel and de-vein your shrimp while stirring intermittently. Lay the shrimp out flat in a shallow baking dish and cover both sides liberally with the seasonings. After they are well coated to your taste pour the butter mixture evenly over the shrimp. Let the shrimp "marinate" while the bacon cooks.

In a large, deep skillet fry the diced bacon over medium-high heat until done. Remove the bacon to a large mixing bowl. Stir in the shrimp and chipotle chiles; cook 4 minutes or until done (this may take a few batches so distribute the chipotle chiles evenly among the batches). Remove and place the shrimp into the same bowl as the bacon.

Now add the diced onion and saute it in the pan before placing it in the mixing bowl also. Then toss the mixture until it is evenly distributed.

Organic Cole Slaw

• 1/2 head Organic Cabbage, sliced thin
• 1/2 head Organic Purple Cabbage, sliced thin
• 1 whole organic jalepeno, chopped finely
• 1/2 cup organic or raw milk
• 1/2 cup Organic Mayonnaise or Fermented Mayonnaise
• 1 tsp Organic White Vinegar
• 1 T Raw Cane Sugar
• 1/4 tsp Pink Himalayan Salt
• 1/4 tsp Organic Cayenne Pepper
• 1 bunch of Organic Cilantro, roughly chopped

Preparation Instructions:
Combine shredded cabbage and sliced jalepenos in a bowl. In a seperate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage.  Add Cilantro. Toss to combine. Cover and refrigerate for a couple of hours before serving.
*By Ree Drummond

Organic Chipotle Sauce

• 1 organic chipotle pepper in adobo sauce
• 1 tsp. minced garlic
• 1 organic teaspoon cumin
• 4 teaspoons raw organic honey
• 1 cup organic plain greek yogurt 
• 4 tablespoons organic mayonnaise 
• 1 teaspoon organic salt

Preparation Instructions:
Place all ingredients in blender. Blend on high, until sauce is no longer lumpy. Store in a air tight container in the refrigerator for up to 2 weeks.

Organic "Starbucks" Pumpkin Scones Recipe

The most delicious scone on the planet. No lie.

With fall right around the corner I began a desperate search for pie pumpkins, yeah, that was a month ago. I had pumpkin scones on the brain BIG time, and they had to be these! I spent an afternoon pouring over different "starbucks" recipes, but none seemed just right. So, this is what I came up with. I hope the directions are clear, but if not, please ask questions; I love questions! And for all that is good and holy, please DON'T use pumpkin from a metal cylinder. Seriously, don't, or I will hunt you down; annnddd throw away your scones. Ok, not really, but your scones just won't be as awesome. Organic homemade pumpkin puree ya'll, it will change your life. I hope ya'll enjoy these as much as we have! Go Organic, or go home! :)

Ingredients for the Scones:

• 4 cups organic all-purpose flour
• 14 Tablespoons raw organic sugar
• 2 Tablespoon organic baking powder
• 1 teaspoon organic salt
• 1 teaspoon organic ground cinnamon
• 1 teaspoon organic ground nutmeg
• 1/2 teaspoon organic  ground cloves
• 1/2 teaspoon organic ground ginger
• 12 Tablespoons organic unsalted cold butter (I toss mine in the freezer for like 20 min.)
• 1 cup fresh organic pumpkin purée 
• 6 Tablespoons organic half-and-half
• 2 large organic brown eggs

Ingredients for the White Glaze:

•  2 cups organic powdered sugar
• 2 Tablespoon organic powdered sugar
• 4 Tablespoons organic whole milk

Ingredients for Spiced Glaze:

•  2 cups organic powdered sugar
• 6 Tablespoons organic powdered sugar
• 4 Tablespoons organic whole milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 pinches of organic ginger
• 2 pinches of organic ground cloves

 Scones Directions:

1.  Preheat oven to 425 degrees F.

2.  Line a cookie sheet with parchment paper.

3.  Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. Cut butter into 1/2 in. cubes and sprinkle them into flour mixture.

5. With a pastry blender work the butter into the dry ingredients until mixture is crumbly and butter is no larger than the size of peas. Set aside.

5.  In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6.  Fold wet ingredients into dry ingredients with a rubber spatula, form the dough into two balls.

7.  Roll out dough balls onto a floured surface and form them into two separate 1-inch thick rectangles (about 9 inches long and 13 inches wide).

8.  Use a large knife to slice the rectangles into three equal rectangular portions (vertically). Cut each little rectangle into two squares, and then diagonally cut the squares to produce 12 triangular slices of dough (you should end up with a total of 24 rectangular slices).

9.  Place on prepared baking sheet, shake excess flour from the slices. I used a pastry scraper to pick up some of my slices, even with the flour some of the slices wanted to stick. I baked mine in two batches, so I could reuse the cookie sheet.

10.  Bake for 14–16 minutes until scones turn light brown.

11.  Place on wire rack to cool.

Sugar Glaze Directions:

1.  Whisk the powdered sugar and 4 Tablespoons of milk together until smooth (if mixture seems too thick add milk one tablespoon at a time until the texture reaches your satisfaction).

2.  Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1.  As sugar glaze firms, combine the spiced icing ingredients.

2.  Use a fork to drizzle  the glaze over each scone and allow to dry before serving.

Makes 24 pumpkin scones.

Where I like to Party:

Free Pretty Things By You
We Are That Family 
Sugar And Dots 
The Trendy Treehouse 
Lil Luna 
Southern Lovely 
Whimsy Wednesdays  
Fireflies and Jellybeans
Thrifty 101 
Somewhat Simple 
The Shabby Creek Cottage 
A Little Nosh 
Creative Juice Thursday 
House of Hepworths 
Katie's Nesting Spot 
A Glimpse Inside     
Kitchen Fun With My 3 Sons 
One Creative Mommy 
Designs By Gollum 
Fingerprints On The Fridge 
Simply Sweet Home 
My Simple Home Life 
30 Handmade Days 
While He Was Napping 
Lovely Crafty Home 
Serenity Now Blog 
Chic On A Shoe String 
Be Different Act Normal
Bacon Time With The Hungry Hypo
Crumbs and Chaos

Organic Chocolate Chip Recipe

Today I want to share with ya'll the chocolate chip cookie recipe I have been using (which I have gotten raving reviews on lol). I lovvveeee trying out different chocolate chip cookie recipes and combining the techniques or ingredients from the ones I really enjoyed! :)

Perfectly Soft, yet Chewy!!!

Organic Chocolate Chip Cookies

Yield: 4 dozen cookies

• 11 1/2 ounces Organic Semi-Sweet Chocolate Chips
• 1 cup organic or raw butter, softened
• 3/4 cups raw organic cane sugar
• 3/4 cups raw organic brown sugar, packed
• 2 large organic brown eggs
• 2 teaspoons organic vanilla
• 2 1/4 cups unsifted organic flour
• 1 teaspoon organic baking soda
• 1/2 teaspoon organic salt

Directions

Heat oven to 350ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto parchment lined baking sheets. Bake for 10-13 minutes or until golden brown. Cool on wire racks.