'Our Own' Roasted Vegetable Pizza

The next adventure in cooking is trying to make a Pizza similar to "Amy's Roasted Vegetable" pizza.

There are really 3 parts to this creation:
1.  Crust
2.  Sauce
3.  Veggie Toppings

CRUST
I've tried using Trader Joe's pre-made crust before, it works great!
This time, since there was so much recent success with sour dough, we decided to half the recipe, and use that as our crust:

INGREDIENTS

• 3 3/8 ounces bread flour, plus extra for shaping
• 3 3/8 ounces whole wheat flour
• 2 teaspoons vital wheat gluten
• 1/8 teaspoon active-dry yeast
• 1 teaspoons kosher salt
• 6-8 ounces filtered water

DIRECTIONS

Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined.(dough should be really soupy and not hold shape. ) Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times.(use plenty of flour as it is sticky) Cover with a tea towel and allow to rest 15 minutes.

After 15 minutes, shape the dough into a ball and roll out into your PIZZA FORM!.
Pre-bake at 450 for 5 minutes, before topping!



SAUCE
This is a carmelized onion sauce.

1 Large Onion
2-5 cloves of garlic
2 T Balsamic Vinegar
Salt and pepper to taste

So Take one onion(we used a Vidalia Onion), slice it up.  Put it in frying pan on low/medium heat with some olive oil.  Stir.  Let sit.  Stir, let sit.  The process to carmelize takes 25(+) minutes!  Really depends on the water content of your onion.  After you've deemed them carmelized, transfer to a food processor.  Puree to be sauce like.  At the same time add Balsamic Vinegar, and salt and pepper.  Once pureed to sauce form, you're done!


Veggie Toppings

We used:
1 Zucchini
1 red pepper
1 orange pepper
8oz Shitake mushrooms

Wash, slice/dice to sizes you like.  Put under broiler until you get nice brown crispy roasted edges.



Assembly
Put all 3 layers together.  We sprinkle LIGHTLY with cheese.  Although not needed and also not in Amy's version.

Quilt #3 - for a Big Sister!

After I finished my second quilt, I had a book of lots of ideas of patterns, but I had no idea who my next recipient would be.  Finally Jon had a good idea, I could make one for the big sister of the recipient of Quilt #2.  We wouldn't want her to be jealous that he got a quilt and she didn't.

So, with no pattern in mind, Jon and I went to JoAnn Fabric to look for fun "Big Sister" fabric.  Little did I know what fabric shopping would be like with Jon.  We picked out 2 fabrics.  One with cupcakes and one with monkeys.  (Penguins were scary to me.  Jon thought it was scary to have cupcakes near lady bugs...BUGS ON FOOD IS SCARY!)

I had no idea what to do with this pink cupcake material with green monkeys.  Finally I figured it out, I needed a third color.  Then I made a pattern similar to a quilt we(my friend Kat, Andie and I) made for our friend Bea's wedding.  The difference being that her quilt was on point.(turned 45 degrees)

The first layout on the floor!

Bordered and Quilted

Quilt Specs:

Size: 42"x66"
Started: December 7/8, 2011

Finished the top: December 11, 2011

Quilted: December 11, 2011 

Finished: December 13, 2012

Gifted: January 7, 2012

To: Makayla Ankeny

Made by: Jill Ryan, Rita Ryan and material picked out by Jon.

Quality Control: Jon

Variation on Sourdough bread

Half-way through the whole wheat loaf!

So the first batch of Sourdough was such a success, we decided to increase the level of difficulty by using whole wheat flour!  We did a half/half ratio of bread flour and whole wheat flour.  In order to compensate, we also added 4 teaspoons of "Vital Wheat Gluten" in order to help it raise.   I thought the last bread was too salty, so we used less salt this time.  While mixing it, we found it was a bit dry, so we also added more water. 


This bread was a smashing success!
Here's a picture of it half gone:






Below is the Modified recipe!  (Check out the original here)

Knead Not Sourdough--with whole wheat flour

---THIS RECIPE if served in 12 equal parts = 4 POINTS PLUS PER SERVING!
ORIGINAL Recipe courtesy Alton Brown, 2008

Prep Time: 10 min

Inactive Prep Time:  20 h

Cook Time:  45 min

Serves: 12 servings
 (but what is a serving anyway?)

INGREDIENTS

• 9 ounces bread flour, plus extra for shaping
• 8 1/2 ounces whole wheat flour
• 4 teaspoons vital wheat gluten
• 1/4 teaspoon active-dry yeast
• 2 teaspoons kosher salt
• 12-15 ounces filtered water
• 2 tablespoons cornmeal

DIRECTIONS

Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined.(dough should be really soupy and not hold shape.  We started with 12 ounces of water, and added 1/3cup more.  The dough should not be firm, but not by runny either) Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times.(use plenty of flour as it is sticky) Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

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Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

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Quilt #2 -- First quilt for a baby boy!

So, after finishing one quilt, I wanted to see if I could do another.  I had the perfect recipient in mind.  His arrival date was off in the future yet.   I kept the pattern the same as the first.  Just new colors(blue and green instead of pink and pink).  The blue actually had planes, trains, and automobiles on it.  And I became OCD and made them always run the same direction on the whole quilt.  So that was the added challenge on this one.  

One of the initial layouts.  Just squares and a possible border

On the quilting frame!

On the Quality Control Tester

Finished...all 4 sides...

The finished product with awesome flannel back.

Quilt  Specs:

Size: 42"x54"
Started: Sunday, November 6, 2011

Quilted: November 26, 2011 

Finished: December 7, 2011

Gifted: January 7, 2012

To: Michael Jeffery Ankeny

Made by: Jill Ryan...(With help quilting it from Rita Ryan)

Quality Control tested: Jon

Doh! It's Sourdough Bread.

NEXT on the "To Try" list became Sour Dough Bread!  We found a 'simple' recipe..."simple" being it didn't involve a sour dough starter.  But it did take a full day before we got to try it.

The recipe followed is listed below.  Again, Alton Brown to the rescue to explain why we did what we did.

The sour dough was supremely edible.  Ummm yes, I want more.  NOW. 

Here are some pictures of our process:

Jon started the dough Tuesday night, this is after ~8 hours.
Wednesday morning....

After ~20 hours.   After I turned it before forming a loaf.

Loaf formed.  Now letting it rise on tea towel for a few hours.

After I formed the loaf, I went out to dinner with the girls.  I came home to this:

The finished product!!!! 

With the first slice devoured.  That's the inside.  NOM NOM NOM.

Knead Not Sourdough

http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe/index.html

Recipe courtesy Alton Brown, 2008

Prep Time: 10 min

Inactive Prep Time:  20 h

Cook Time:  45 min

Serves: 10 - 12 servings
 (but what is a serving anyway?)

Ingredients

• 17 1/2 ounces bread flour, plus extra for shaping
• 1/4 teaspoon active-dry yeast
• 2 1/2 teaspoons kosher salt
• 12 ounces filtered water
• 2 tablespoons cornmeal

Directions

Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Kiss My Bundt - Oatmeal Spice Cake

The "Free" book

I've got a new Bundt Cake Recipe Book.  I got it as a result of spending $30 at the Nordic Ware store.  Now I only have a 6 cup Bundt Pan (for now), so I looked for a recipe that would be easy to 'half' as most of them are for the 10-12 cup pans.









Oatmeal Spice Cake
from the Bundt Classics book by Nordic Ware(see picture)
This dense cake is filled with the goodness of oatmeal and wonderful warm spices


1 1/2 cups boiling water
1 cup rolled oats
1/2 cup sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Heat oven to 325 F degrees.  Grease and flour a 10 or 12 cup Bundt Pan.

Pour Boiling water over oats; let stand until water is absorbed.  In a large mixing bowl, mix sugar, brown sugar, butter, eggs and vanilla until very light and fluffy; mix well.  Add oat mixture; mix well.  Add all remaining ingredients; mix well.  Spoon into prepared pan.

Bake at 325 F for 40-50 minutes or until toothpick inserted in center of cake comes out clean.  Cool 10 minutes.  remove from pan;  cool complete on rack.  If desired, drizzle with Spice or Vanilla Glaze.

I used Vanilla Glaze:

Vanilla Glaze
2 cups sifted Powered Sugar
1 tablespoon butter, softened
1 teaspoon vanilla, almond or rum extract
2-3 tablespoons milk

In Medium bowl, mix sugar and butter.  Add vanilla.  Gradually add milk until desired consistency; mix until smooth.  For thinner consistency, add additional milk.

Here's the cake!

The finished product, glazed

Quilt #4 -- A birthday gift!

OK, some of you are wondering what happened to the blog about Quilt #2 & 3.  They happen to be gifts that have yet to be gifted.  So, you just have to wait for them!  I'm excited to post them too, but I don't want the recipients to see.

Quilt #4 was a gift for Janey Czeck's 69th Birthday!  Her favorite color is PURPLE!  She is also a huge lover of music.  Thus this quilt was made with 2 purple pieces and the white squares on the diagonal are made up of music notes.  I would have used white puppy dog fabric if I could have found it.

Size: 42"x78"
Started: Tuesday, December 27, 2011

Finished the top: December 31, 2011

Quilted: December 31, 2011 

Finished: January 1, 2012

Gifted: January 2, 2012

To: Janey Czeck

Made by: Jill Ryan, Rita Ryan and advice from Mike Ryan.

Inside complete, just needs border

I have no pictures while quilting this one, oddly enough.

The next pictures are the complete pictures, with the QA tester:

Here you can see the back!

Here you can see the full length of the quilt

Upon giving this to Janey, she was thrilled.  It was so much fun to see excitement over what I made.  She used it the rest of the night as we watched the Timberwolves beat the Spurs!

Still to come: A picture of the pattern, in case you want to make it too!  This is very easy, I can type up instructions if anyone is interested!

Baking Bagels -- as YOU like them

This story starts out before New Year's Eve.  Invited to a party, we were looking for the perfect appetizer to bring.  I didn't want to bring any left overs home(namely if we made sweets).  Jon wanted to make something savory. We remembered the random purchase of Auntie Annie's Soft Pretzels.  We made them, and they were to die for!  NO LEFT OVERS!

Now comes a very quiet and relaxing New Year's Day and we were looking for what made Pretzel's brown and what made them differ from Bagels.  So after watching a bit of Alton Brown's Pretzel(in which he discussed bagels) episode online...We decided to try them ourselves.

The recipe used comes from "The Joy of Cooking".  We made it as it states.  Used only 3 cups of bread flour, as my house is super dry! BUT the BEST part of homemade bagels, is you get to pick your own topping, so if you want Garlic/Rosemary...but Bruegger's only has Garlic or Rosemary/Asiago, you can make what you want!

Rolling the dough out. You can see some already formed ones on the pan

Just before the oven

The finished product

 

Me and the finished product

DEFINITELY WILL MAKE AGAIN!!!!  But it does take time (as do all breads....)
Receipe calls for 8 equal parts, next time, we're going to try "bagel thins", so 16 equal parts, same size, just flatter/squished?!

Recipe:

Bagels

from the Joy of Cooking

This recipe makes 8 servings of 7 Points Plus Values each

Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast dissolves, about 5 minutes:

1 cup plus 2 Tbsp warm (105° to 115° F) water

1 package (2 1/4 tsp) active dry yeast

2 1/2 teaspoons sugar--(we used Honey)

Stir in:

1 Tbsp melted vegetable shortening

1 1/2 tsp sugar--(we used Molasses)

1 3/4 tsp salt

1 cup bread flour

Gradually stir in:

3 to 3 1/2 cups bread flour*

Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Let rest, covered, 15 to 20 minutes.

Punch down the dough and divide into 8 equal pieces. Roll each piece into a rope tapering the ends. Wet the ends to help seal and form into rings, stretching the top end over and around the bottom end and pinching them together underneath. Or alternately, roll each piece of dough into a ball. Stick your thumb through the ball to make a hole. Stretch the hole out about 2 inches. Let rise, covered, on a floured board about 15 minutes, until puffy.

Preheat the oven to 425°F.

Bring to a boil in a large pot:

4 quarts water

1 Tbsp sugar--(we used Molasses)

1/2 tsp salt

Drop the rings 4 at a time into the boiling water. As the bagels surface, turn them over and cook about 45 seconds longer. Skim out and place on an ungreased baking sheet coated with:

Cornmeal

Press the tops of the bagels in a combination of

Caraway seeds, Kosher salt, Sesame seeds, Poppy seeds, Minced granulated garlic, Cracked black pepper

(or whatever you like)

Bake 20 to 25 minutes, turning after 15 minutes, until golden brown and crisp.
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Quilt #1 - for Ella Greene

I've decided I want to make a scrap book of pictures/fabric etc of quilts I make.

Until I have that in my hands, Here is a brief explanation of the quilt:

MADE: October, 28 2011.
Finished: (Before November 19)
Given: November 19th
TO: Trina Greene
FOR: Baby Ella Greene
(Picture with Ella comes in MARCH).
Created by: Jill Ryan, Rita Ryan, Lisa DeGross
All of the squares lined up on the floor, only a few seams left

Added 2 borders
The complete top!

The whole she-bang!  All done.  First one!

The back

The front :)

In the nursery!