Let's make Pizza!!!

So a few years ago I got this recipe for "tried and true" pizza dough. I copied it out of friend's recipe binder and have made it HUNDREDS of times! It makes two 10-12" pizza crusts (depending if you want thin crust or a bit thicker) I will share it with you because I think everyone should have an easy pizza dough recipe. There really is nothing like home made dough.

Here you go!

You'll need
2 1/4 tsp active dry yeast
1 cup of warm water (on the hot side)
1 tbsp honey (we use Babe's on Vancouver Island)
2 cups of organic unbleached white flour
1/2 cup organic whole wheat flour
1 1/2 tbsp organic olive oil
1 tsp salt
2 tbsp corn meal

~Preheat your oven to 200*
~Pour yeast into a large mixing bowl and add warm/hot water and honey. Mix, cover with a dish towel and put into the 200* oven for 5-10 minutes until mixture is foamy. Turn off oven.
~Meanwhile,combine both flours and set aside
~Add olive oil and salt to yeast mixture using a wooden spoon and mix well.
~Add one cup of the flour mixture and stir until smooth
~Add a second cup of flour mixture and continue to stir until dough forms a soft and sticky mass that comes a way from the bowl

~Flour your work surface and you hands with some of the remaining flour
~Turn the dough out of the bowl onto floured surface and knead in more flour until dough is smooth and elastic.

~Shape the dough into a ball. Put some olive oil on the inside of the bowl with your hands so the dough ball will not stick while rising.

~Cover the bowl again this time with plastic (I use an old grocery bag but cling wrap will work too). Put the bowl back into the oven that was turned off but remains warm, close the door and set a timer for 45-50 minutes.

~We use pizza stones but regular pizza pans work just fine too. (the pizza stone really crisps up the crust nicely)

~Put cornmeal on your pizza stones or spray oil onto 2, 12" pizza pans
~Punch down dough, divide in two balls and roll out to circles.

Now, here's the fun part!!!

Spread your choice of sauce (we often use yummy organic pasta sauce with garlic or mushrooms in it but really, you can use whatever you choose!)

Place meat on the sauce, follow with cheese and then your chosen toppings.

Remember* put toppings on your pizza from driest to wettest (Wettest ones going on the top so they dry out when cooking in the oven)

~Preheat your oven to 450* and cook from 13-17 minutes until cheeses are bubbly and crust is browned a little.
~Let the pizza sit for 3-4 minutes before cutting and enjoy!

mmmm...

Quinoa Salad (TDF!!!)

Refreshing, light and tasty quinoa salad

Serves 4; Yields 5 cups

3 Tbs raisins

3 Tbs dried apricots, sliced into thin strips

1 cup organic quinoa

1 large organic lemon (wash well before zesting)

3 Tbs organic olive oil

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp ground paprika

kosher salt

1 large organic avocado, not too ripe

3 organic green onions thinly sliced

3 Tbs chopped toasted almonds (if you toast them yourself, I think they taste soooo much better)

Make quinoa following directions on package. Cool to room temp.

Grate the zest from the lemon into a small bowl and whisk 2 Tbs of the lemon juice, olive oil, spices and a 1/4 tsp Kosher salt.

In a large bowl, toss the quinoa with the fruit and nuts, then the vinaigrette. Mix well. Carefully cut the avocado and add folding it in carefully. 

Season with S&P and enjoy...

Mmmmmmm!

Heirloom & cherry tomatoes from the Saanich Peninsula

Spring!

Here it comes! My favourite time of the year. Days filled with gardening, farmers markets, sunshine and fresh food ideas.

Will be posting a fantastic quinoa salad recipe that I discovered.

It will knock your taste buds off!!! See you soon!

AJ

Quiche

Comox Brie, Portobello Mushroom and Butternut Squash Fall Quiche

Quiche is often overlooked as an easy supper fix. This versatile meal can be made with the greatest of ease and easily transformed into a gourmet meal with the addition of local cheeses, fresh veggies from your local farm stand and herbs that are still thriving in your own garden.


Here is a local organic quiche recipe that I think you will enjoy. Keep in mind that the mushrooms, squash, herbs and cheese can be substituted for those you may have on hand. Pair this quiche with a simple green salad including carrot curls, shredded beats, bite size cauliflower florets and garlicky vinaigrette.

Ingredients
1 homemade pie crust (see recipe below) or store bought crust
1 tbsp organic olive oil
1 clove of minced garlic
1 medium chopped onion
1 medium size portabella mushroom chopped
½ cup of diced butternut squash
4 organic local farm eggs
¼ cup milk
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
Salt & pepper to taste
1 dash of hot sauce (any kind will do)
1 round of Comox brie (or another type of soft ripened brie)


Method:

Preheat oven to 375*F In a skillet over medium heat, add olive oil and sauté onions for 2 minutes followed by the garlic. Add the diced squash and sauté an additional 3 minutes. Add portabella mushrooms and continue to sauté until onions, squash and mushrooms have all softened but are not mushy.In a medium size bowl, add the 4 eggs, ¼ cup of milk, chopped parsley, rosemary, salt & pepper and a dash of hot sauce. Whisk until well combined (mixture should be bubbly around the edges).Add the onion mushroom sauté to the egg mixture and stir. Pour this mixture into your prepared pie crust. See Pie Crust RecipeSlice the brie into long strips. Lay the strips on top of the quiche mixture from the middle fanning outwards. Sprinkle with pepper and place into the preheated oven for 30-40 minutes. When gently wiggled, the quiche should be fully set (no jiggle) and lightly browned.Preheat oven to 375*F

In a skillet over medium heat, add olive oil and sauté onions for 2 minutes followed by the garlic. Add the diced squash and sauté an additional 3 minutes. Add portabella mushrooms and continue to sauté until onions, squash and mushrooms have all softened but are not mushy.

In a medium size bowl, add the 4 eggs, ¼ cup of milk, chopped parsley, rosemary, salt & pepper and a dash of hot sauce. Whisk until well combined (mixture should be bubbly around the edges).

Add the onion mushroom sauté to the egg mixture and stir. Pour this mixture into your prepared pie crust. See Pie Crust Recipe

Slice the brie into long strips. Lay the strips on top of the quiche mixture from the middle fanning outwards. Sprinkle with pepper and place into the preheated oven for 30-40 minutes. When gently wiggled, the quiche should be fully set (no jiggle) and lightly browned.

AJs Organic Curry Carrot Soup

Well here we go, 2010! Many people at this time of the year think about healthy eating, changing their lifestyle to include more exercise and overall healthier way of life. I strive to add this into my life everyday.
Right now is a great time to make those soups that we all crave when it's damp and dreary out. One of my favourites is a curry carrot. Super easy to make and freezes well.
Here it is! Enjoy...

2 cloves of garlic
2 med. size onions
1 2lb bag of organic carrots
1/2 cup organic veggie broth
1 can of organic pineapple chuncks with broth
1-1 1/2 tbsp of your favourite curry paste (green, red, thai, indian...)
a dash of salt and pepper to taste
fresh cilantro and sour cream or plain yogurt for garnish

1. In a large pot with a lid, saute garlic and onions until softened and aroma begins to escape

2. Chop all of the carrots into 1 cm circles and add to onions and garlic. Add veggie broth and cover with the lid for 5 minutes.

3. Add the can of pineapple with its juice, curry paste and salt and pepper. Stir until curry paste is distributed evenly and cook until carrots are softened completely.

4. Using a hand blender or a conventional blender, puree the soup until there are no lumps remaining.

5. Garnish with a dollop of sour cream or plain yogurt and sprinkle with chopped cilantro.

Great on a chilly winter afternoon!

Wecome!

Hi! Welcome to AJs Organic Catering blog!

We will be keeping you up to date on our seasonal menu, new recipes we are trying out and any other cool things we come across.

Feel free to post your recipes and food ideas as well. We are always open to new ideas :)

I hope you enjoy this blog and visit often.

Take care and remember whatever you make, "make it with love"