SIMPLE DELICIOUS PIZZA SAUCE

(Makes enough to sauce 2 – 15 inch pizzas)

1 – 6 ounce can organic tomato sauce

2 cans of water

1/2 – 1 teaspoon each powered garlic, oregano, and sweet basil (to taste)

2 Tablespoons grated Parmesan cheese (optional)

Pinch of unrefined sweetener of choice (optional)

Place all ingredients in a mixing bowl and whisk until well-blended and thickened. Taste and adjust seasonings to your liking. Spread sauce lightly and evenly on pizza crusts. Top and bake pizzas as directed.

Make a pan of cornbread (recipe following) and pour it into pan. Cut organic all-chicken or all-beef hot dogs in half lengthwise and “bury” in the cornbread batter. Bake as usual. Cut pieces so that each piece has a hot dog in it. Serve with lots of ketchup rather than butter or honey!

OPTION: Add a layer (2-4 cups) of homemade chili to the bottom of the pan first, for a Chili CornDog Casserole. You can also add a thin layer of shredded cheddar cheese over the chili, before you add the cornbread batter and hot dogs.

* Sometimes I will add a sprinkling of shredded cheddar cheese on the top of the cornbread and it adds a nice flavor and texture.

WHOLE-GRAIN CORN BREAD

2 large eggs, beaten

1/2 cup honey

1 Tablespoon butter, melted

1 1/2 cups milk, buttermilk or non-dairy alternative

1 cup whole wheat pastry flour

2 cups yellow cornmeal (freshly-ground popcorn)

1 Tablespoon baking powder

1 teaspoon Real Salt

Beat eggs together then beat in remaining wet ingredients. Whisk flour, cornmeal, baking powder, and salt together. Stir into wet mixture and stir just until all ingredients are incorporated.

Spread into oiled or buttered 9 x 13 inch pan, OR for thicker cornbread use a large cast iron skillet. For the CornDog Casserole, use the 9 x 13 pan, the dogs fit better.

Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey or butter to drizzle!

1 pound dried organic lentils, sorted and rinsed
5 cups water
6 ounces organic tomato sauce (or organic tomato paste and water)
1/2 cup organic molasses  (not blackstrap)
1/2 cup organic ketchup
1/4 cup minced onion
2 cloves minced garlic
1 Tablespoon organic soy sauce,  or Tamari or Bragg’s Liquid Aminos
1 1/2 teaspoons dry mustard or 1 Tablespoon prepared mustard
1/4 teaspoon liquid smoke flavoring, natural, organic (don’t omit this or overdo it!)
1 Tablespoon organic apple cider vinegar with “mother”
Organic sucanat to taste
Salt and black pepper to taste

Preheat oven to 350 degrees.

Place rinsed lentils in a saucepan and add water. Bring to a boil.
Reduce heat, cover and simmer until lentils are completely tender, about 30 minutes or more.

Add remaining ingredients to lentils. (Taste and adjust seasonings).
Pour lentil mixture into a 2 quart baking dish. Cover and bake for 45 minutes.
Taste and adjust seasonings before serving.

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Per serving: 182 Calories; trace Fat (2.3% calories from fat); 11g Protein; 35g Carbohydrate; 12g Dietary Fiber; trace Cholesterol; 302mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.

Yield: one 9 x 13 pan
12 servings

• 2 pounds chopped broccoli, frozen
• 2 medium yellow onions, sliced
• 1 Tablespoon extra virgin olive oil
• 3 cloves minced garlic
• 6 large egg whites
• 3 large eggs
• 1 1/2 cups basic unflavored soymilk
• 1/2 cup okara or tofu
• 2 teaspoons spicy brown mustard
• 3 medium jalapeno chile peppers, seeded and diced (optional)
• 2 Tablespoons prepared no-sugar horseradish
• 1/2 teaspoon chili powder
• 2 Tablespoons dried chives
• 2 medium whole tomatoes, sliced
• salt and pepper to taste

Preheat oven to 350 degrees.

Place frozen broccoli (or fresh, blanched) into an ungreased 9 x 13 baking pan. In a skillet, warm the oil and add sliced onions and minced garlic. Saute lightly until onions are tender, but not cooked. Spread onions and garlic evenly over broccoli.

Place the remaining ingredients (except tomatoes) in a blender and whiz until smooth. Pour batter over broccoli and onions. Lay sliced tomatoes over top. Salt and pepper to taste. Bake 60 to 75 minutes, or until the center is set and pie is brown around the edges.

Per Serving: 84 Calories; 3g Fat (32.8% calories from fat); 7g Protein; 9g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

These are surprisingly tasty and work well eaten as a “burger” on a bun, or just grab one and eat it out of hand!

Yield: 12 burgers

• 1 cup organic quinoa, cooked
• 1 cup soy – barley okara
• 2 medium egg whites
• 2 Tablespoons Asiago, Romano or Parmesan cheese, grated
• 2 Tablespoons tomato paste
• 1 Tablespoon spicy brown mustard
• 2 cloves minced garlic
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 Tablespoons prepared no-sugar horseradish
• 2 slices 100% whole wheat bread, whizzed in blender to crumbs (about 1 cup)
• 1 Tablespoon organic cornmeal, whole-grain
• 1 Tablespoon organic soy flour
• 3 Tablespoons vital gluten
• 3 Tablespoons dried chives
• 1 (4 ounce) can green chiles, diced
• salt and pepper to taste

Mix ingredients well. Cook in a lightly oiled skillet about 3-5 minutes on each side, or until browned and the inside is cooked completely.

Per burger: 101 Calories; 2g Fat (15.9% calories from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 99mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, undrained and uncooked
• 1 T olive oil
• 1 T honey
• 1/2 t salt
• 3 c. whole wheat flour
• 1 pkg active dry yeast
• 1/4 c. warm water

Dissolve yeast in water, let stand 5 minutes. Combine rest of the ingredients and stir well. Cover and let stand 15 minutes. Knead 5 to 8 times. Roll into desired size crusts. Place on pizza pan sprayed with cooking spray or spread liquid lecithin / oil mixture. Bake 425 for 5 minutes. Freezes really well.

Yield: about 4 cups Preparation Time: Divided
4 servings

• 2 cups Kamut flour, freshly ground
• 2 eggs, beaten
• Water or extra virgin olive oil, as needed
• options: 1-2 teaspoons fresh minced garlic

Per cup: 160 Calories; 2g Fat (12.8% calories from fat); 8g Protein; 29g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 25mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Fat.

BLACK PEPPER PASTA

Yield: About 4 cups Preparation Time: Divided
4 servings

• 2 cups whole grain flour (I prefer Kamut)
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1 Tablespoon extra virgin olive oil
• 4 Tablespoons water
• 1 heaping teaspoon freshly ground black pepper

Per cup: 272 Calories; 7g Fat (22.1% calories from fat); 11g Protein; 44g Carbohydrate; 7g Dietary Fiber; 106mg Cholesterol; 305mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 Fat.

HERB PASTA

Yield: about 6 cups Preparation Time: Divided
6 servings

• 2 1/2 cups whole grain flour (I prefer Kamut)
• 3 large eggs, beaten
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon warm water
• 1 teaspoon parsley
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon garlic powder

(NOTE: if using fresh spices, use 2 Tbsp finely chopped fresh spice instead of 1 tsp dried.)

Per Serving: 229 Calories; 6g Fat (21.3% calories from fat); 10g Protein; 37g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 38mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

makes ANY of the following:

• TWO 15 inch thin crust pizzas
• TWO 12 inch thick crust pizzas
• TWO 9 x 13 med-thin rectangular pizzas
• FOUR 10 inch personal pizzas
• SIX 8 inch thin personal pizzas
• SIX 8 inch thin calzones
• TWO dozen small breadsticks

Ingredients:

• 1 1/2 cup warm water (100-110 degrees)
• 1 1/2 teaspoon SAF yeast
• 1 tsp. honey
• 1 1/2 tsp. olive oil
• 1/2 tsp. salt
• 3 tablespoons vital gluten (optional)
• 4 cups freshly ground hard whole wheat flour
• Additional flour if necessary

Place warm water in a mixing bowl and add yeast and honey. Stir until dissolved. Let stand 5 – 10 minutes until foamy. This is “proofing” your yeast. (If using SAF yeast, you may skip this step and add all ingredients together)

Add oil, salt vital gluten and 2 cups of flour. Mix well.

Add more flour, one cup at a time mixing well after each addition until dough clings together and you can turn out on a floured surface and knead until dough is smooth and springy about 10-12 minutes by hand or until smooth and springy.

Place dough in a bowl. Rub a little olive oil over the dough, turning to get all sides. Cover the bowl and let dough rise 30 minutes. Punch down, take dough out on a floured surface and divide into desired pieces depending on what size pan and how many pizzas you choose.

Preheat oven to 450. Roll out pizza dough out on the floured surface one inch wider than your pan. Turn the extra inch over towards the center to form a crust and press down to seal. Prick lightly with a fork over the surface of the crust. Bake empty in a 450 for 5 minutes or until just lightly golden, but not brown.

Take pizza crust out of oven. If freezing, place on a cooling rack and allow to cool completely before wrapping and freezing.

If using right away, spread sauce evenly over crust, BE CAREFUL not to use too much sauce as this can cause the crust to become soggy. Add toppings and cheese if desired. bake at 450 for about 10 minutes or until the crust is brown and the toppings are cooked. .

***Note, if you prefer and thicker, “breadier” crust, let the dough rise on the stone after shaping until puffy, then pre-bake and finish as directed.

***If you have 2 stones, you can piggy-back rolling, pre-baking and baking your pizzas.

***This works better if you get the metal handles for the pizza stones, it is easier to grab and not squash the crust.

If using a cake pan, jelly roll pan, round metal pizza pan or pizza screen, you may need to brush lightly with olive oil and dust with cornmeal to prevent sticking.

If desired, divide the dough into “personal” size pizzas ( 6 – 8 inches) and allow each family member to create their own pizza with different toppings.

You can also make this dough in an autobakery bread machine. Place ingredients in the bread machine baking pan in the order according to your machine’s manufacturer. Use 4 cups of whole grain flour. Choose “DOUGH” cycle. Check the dough after 5 minutes to make sure it is forming a ball. Adjust with water or flour as needed. and when the machine beep, remove the dough and shape and bake as described above.

• Basic Whole Wheat Pizza crusts * recipe below (and see Pizza Tips FAQ)
• Garlic, minced
• Butter or Better Butter or olive oil
• Chevre cheese
• Basil

I used a basic pizza crust recipe and pre-baked the crust as usual, let cool a few minutes while preparing the garlic rolls and other pizza, then I sauteed a TON of garlic (about 1/2 head ~8-10 cloves) in a *tiny* bit of butter, you can use a good cold-pressed olive oil if desired) until the garlic was soft.

With a pastry brush, I brushed the pre-baked crust with the garlic, then spread about 1 cup, (or a little more) of the chevre enough to cover the pizza. Then I sprinkled basil lightly over the cheese.

I baked as usual at 450- 475 degrees for about 10 minutes. It was AWESOME!!!!! I also have spread thinly sliced fresh, ripe tomatoes over the garlic and cheese and sprinkled with basil. Tim liked the plain white pizza the best and said you could taste the garlic better. You also could add grated mozzarella and or parmesan for a cheesier pizza.

Basic Pizza Crust
by Vickilynn Haycraft

makes ANY of the following:

• TWO 15 inch thin crust pizzas
• TWO 12 inch thick crust pizzas
• TWO 9 x 13 med-thin rectangular pizzas
• FOUR 10 inch personal pizzas
• SIX 8 inch thin personal pizzas
• SIX 8 inch thin calzones
• TWO dozen small breadsticks

Ingredients:

• 1 1/2 cup warm water (100-110 degrees)
• 1 1/2 teaspoon SAF yeast
• 1 tsp. honey
• 1 1/2 tsp. olive oil
• 1/2 tsp. salt
• 3 tablespoons vital gluten (optional)
• 4 cups freshly ground hard whole wheat flour
• Additional flour if necessary

Place warm water in a mixing bowl and add yeast and honey. Stir until dissolved. Let stand 5 – 10 minutes until foamy. This is “proofing” your yeast. (If using SAF yeast, you may skip this step and add all ingredients together)

Add oil, salt vital gluten and 2 cups of flour. Mix well.

Add more flour, one cup at a time mixing well after each addition until dough clings together and you can turn out on a floured surface and knead until dough is smooth and springy about 10-12 minutes by hand or until smooth and springy.

Place dough in a bowl. Rub a little olive oil over the dough, turning to get all sides. Cover the bowl and let dough rise 30 minutes. Punch down, take dough out on a floured surface and divide into desired pieces depending on what size pan and how many pizzas you choose.

Preheat oven to 450. Roll out pizza dough out on the floured surface one inch wider than your pan. Turn the extra inch over towards the center to form a crust and press down to seal. Prick lightly with a fork over the surface of the crust. Bake empty in a 450 for 5 minutes or until just lightly golden, but not brown.

Take pizza crust out of oven. If freezing, place on a cooling rack and allow to cool completely before wrapping and freezing.

If using right away, spread sauce evenly over crust, BE CAREFUL not to use too much sauce as this can cause the crust to become soggy. Add toppings and cheese if desired. bake at 450 for about 10 minutes or until the crust is brown and the toppings are cooked. .

***Note, if you prefer and thicker, “breadier” crust, let the dough rise on the stone after shaping until puffy, then pre-bake and finish as directed.

***If you have 2 stones, you can piggy-back rolling, pre-baking and baking your pizzas.

***This works better if you get the metal handles for the pizza stones, it is easier to grab and not squash the crust.

If using a cake pan, jelly roll pan, round metal pizza pan or pizza screen, you may need to brush lightly with olive oil and dust with cornmeal to prevent sticking.

If desired, divide the dough into “personal” size pizzas ( 6 – 8 inches) and allow each family member to create their own pizza with different toppings.

You can also make this dough in an autobakery bread machine. Place ingredients in the bread machine baking pan in the order according to your machine’s manufacturer. Use 4 cups of whole grain flour. Choose “DOUGH” cycle. Check the dough after 5 minutes to make sure it is forming a ball. Adjust with water or flour as needed. and when the machine beep, remove the dough and shape and bake as described above.

Yield: 11 cups Preparation Time: 15 minutes

• 1 pound dry split peas
• 6 cups water or organic chicken broth
• 4 medium potatoes, peeled and cubed
• 1medium onion, diced
• 1 cup carrots, chopped
• 8 ounces turkey bacon (I prefer Applegate Farms, organic, non-nitrite, uncured), cooked

Sort, rinse and drain split peas and place in slow cooker. Add remaining ingredients and cook on HIGH for 4 hours, then turn to LOW and cook until tender, stirring well. Taste and adjust seasonings. Add salt and pepper to taste. Sprinkle with crumbled, cooked natural turkey bacon and serve.

Per cup serving: 185 Calories; 1g Fat (2.6% calories from fat); 11g Protein; 35g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable.