Calzones

Basic Dough Recipe for Calzones

1 ½ cup warm water
1 ½ Tablespoon sugar
1 ½ Tablespoon yeast
Mix together and sit until foamy or frothy

Mix in:
1 ½ teaspoon salt
1/3 cup oil
4 cups flour (2 cups white and 2 cups wheat)

Kneed together for five minutes
Let rise in a warm oven with a moist towel over it for 30 minutes.
* this recipe can be used for pizza crust, cinnamon rolls, dinner rolls, etc.

Add your favorite toppings and sauces. Bake at 375 for 20-25 minutes, or until done.

Feta and Craisin Stuffed Chicken (with Rice and Green Beans)

Feta and Craisin Stuffed Chicken (with Rice and Green Beans)
Adapted from a recipe in "Organic Cooking" by Jesse Ziff Cool

4 ounces feta cheese
1/4 cup craisins (dried cranberries)
2 tablespoons crushed Corn Flakes
1 tablespoon chopped fresh chives
1 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon mixture of oregano, basil, and parsley
6 chicken breasts

Preheat the oven to 400 degrees Farenheit.

In a small bowl, combine the cheese, craisins, Corn Flakes, chives, and oregano. This is the stuffing.

In another small bowl, combine the oil and mixture of oregano, basil, and parsley.

Slice the chicken breasts along the side so there is an opening into which you can add the stuffing. Place the chicken in an oven-proof glass dish.

Evenly spoon the stuffing mixture into each piece of chicken.

Brush the outside skin of the chicken with the oil and spices mixture.

Bake for 30-35 minutes, or until chicken is fully cooked.

My Daddy's Rice (No Rice Cooker Needed!)
Bring to boil 4 cups of water in a medium-saucepan.

Add 2 cups of rice.

Cover with a lid and reduce heat to the lowest setting. Cook for 10 minutes.

Turn the heat off (but leave the lid on). Let the pan sit for 10 minutes.

Open the lid and fluff the rice. It will be perfect!

Green Beans with Slivered Almonds
Snap 4-5 cups green beans, and put them in a small bowl.

Add a couple tablespoons of water, and microwave the beans for 1-2 minutes.

Heat 1 tablespoon olive oil in a pan on the stove. Add the green beans and toss with 1/2 cup slivered almonds. Saute for a couple minutes.

This entire recipe comfortably serves 5 people.

Orange Glazed Flank Steaks-
Adapted from Gourmet Magazine

Ingredients
Marinade:
2/3 cup Welch's grape juice
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce, preferably Kikkoman
2 tablespoons mild olive oil
1 1/2 teaspoons minced garlic
1 teaspoon finely grated orange zest
1 tablespoon Tapatio or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper
2 beef flank steaks (2 pounds each), marinated in marinade overnight

Directions
To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved. Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.

Bring the steaks to room temperature.Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the marinade has reduce to about 1 cup.

Brush the glaze on both sides of the steaks. Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes. Turn and grill or broil 5 minutes longer for medium-rare steaks. Let the meat rest for 5 minutes before carving.

Almond and Feta Asparagus
From the kitchen of Sarah Olberding

Boil asparagus for about 3 minutes or until tender. Remove from water and set aside. Lightly coat a pan in olive oil and toast a handful of sliced almonds (I like the Caesar or Ranch flavored almonds) over medium heat till they are light brown. Add asparagus, a little salt and pepper and sautee for about 30 seconds. Remove from heat and top with as much feta as your lil heart desires.

Resurection Rolls
From the kitchen of Patricia DuPree (Sarah's grandma)

Ingredients:

1 package frozen Rhodes rolls (we used the Texas kind cause Mer is from Texas)you can also try cresent rolls too.
1 bag of marshmallows
1/4 cup melted butter
Cinnamon/sugar mix about 6 parts sugar to 1 part cinnamon.

Directions:

Thaw the rolls. (This can be done 4 hours out of the freezer or if you want all day in the fridge and then bring out to rise and hour before you work with the dough)

Preheat oven to 350 degrees

Flatten a piece of dough that represents the tomb.

Take one marshmallow which represents the body of Christ.

Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.

Lay the marshmallow on the dough and carefully wrap it around the marshmallow.
Make sure all seams are pinched together well.

Bake at 350 for about 15 minutes or until golden brown
Cool even though it is hard to wait to open and see that Jesus has RISEN-the tomb is empty!

Indian Cauliflower Stew and Chicken Tandoori

Indian Cauliflower Stew

Ingredients

1 tablespoon vegetable oil
3 medium carrots, chopped
1 medium onion, sliced
1 1/2 cup brown rice
1 tablespoon peeled and grated fresh ginger
1 tablespoon curry powder
1 teaspoon salt
1 can vegetable broth
2 lbs cauliflower, cut into small florets
2 cans garbanzo beans (chickpeas), rinsed and drained
1/4 cup fresh cilantro leaves, chopped
1/4 cup plain low-fat yogurt plus additional for serving

Directions

1. In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned, stirring frequently.
2. Meanwhile, prepare rice as label directs; keep warm.
3. Stir ginger, curry, and 1 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
4. To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with an additional dollop of yogurt (6 out of 7 preferred the stew with the additional dollop of yogurt. My preference was without the dollop). Makes 8 servings.

Chicken Tandoori (I think I will try this out with thick halibut steaks as well)

Ingredients

2 1/2 lbs boneles, skinless chicken thighs
3 tablespoons lemon juice
1 1/2 tablespoons water
1 1/2 teaspoons salt
1/4 teaspoon ground turmeric
1/2 cup plain yogurt
4 large garlic cloves, finely chopped or minced
1 tablespoon peeled grated fresh ginger
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
3 tablespoons cooking oil

Directions

1. Light the grill (It's too cold outside to grill, plus I don't have a grill, so after step 2, I sprayed 2 glass baking dishes with Pam and baked the chicken at 425 for 40 minutes). Using a sharp knife, cut shallow incisions, in the chicken pieces, 3 should do. In a seperate bowl, combine the lemon juice, water, salt and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
2. Meanwhile, in another bowl, combine the yogurt, garlic, ginger, coriander, cumin and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
3. Grill (I skipped the grilling, see note in step 1)the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until there is no pink in the thickest part of the thighs.