BEST Pizza breakfast made with eggs, bacon, fresh baby spinach and bacon on fresh easy to make pizza dough.
1 small package of active dry yeast
1 cup warm water at 105-110 F
2 1/4 to 3 cups flour
1 tsp salt
Olive oil or truffle oil
2 cloves garlic finely diced
tomatoes thinly sliced
2 pan-fried cooked eggs (sunny side up)
and sliced avocado
sea salt and fresh ground pepper
Dissolve yeast in water.
In a large mixing bowl, stir together 2 1/4 C flour and salt.
Add yeast mixture and stir until smooth. Let the dough rest 10 minutes.
Knead dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes.
If dough is too sticky to work, gradually work in flour until it is no longer tacky.
It will be softer than most pizza dough, so resist the urge to add too much flour.
Divide dough into 2 balls (each will make a 10 inch pizza).
Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1 1/2 hours.
When dough is ready. Roll out the dough and make it as thin as you like.
Place on a pizza stone or pizza pan.
When pizza is done and placed on a pizza sheet or pizza stone, start adding the spinach drizzle olive oil and diced garlic. Bake in the oven for about 8-10 minutes.
Add the bacon and eggs, chili flakes, sea salt and fresh ground pepper
The pizza dough is enough to make individual pizzas for 6 persons. With the left over dough I made bread sticks.
I added chopped rosemary and sea salt. You can also add cheese. Be creative and always have fun!
Quinoa’s rising popularity among First World foodies — the wholesale price has jumped sevenfold since 2000 as global demand climbed — has been a boon to the poor farmers here in the semiarid highlands where most of it grows.
“This food is about as perfect as you can find for human diets,” said Duane Johnson, a 61-year-old former Colorado State agronomist who helped introduce it to the United States three decades ago.
Quinoa isn’t a cereal. It’s a seed that is eaten like a grain, but is gluten-free and more easily digestible than corn, wheat, rye, millet and sorghum. And it can be substituted for rice in just about anything — from soup to salad to pudding to bread. A nice nutty taste, Peru and Bolivia account for as much as 97 percent of global production. All ingredients can be found at Trader Joe’s markets.
And demand is booming.
1 cup organic Quinoa(Trader Joe’s Quinoa are excellent)
2 cup vegetable broth(Trader Joe’s Organic low sodium chicken broth)
1/2 diced onion
2 cloves diced garlic
10 leaves sweet basil
1 diced celery stalk
20 leaves cilantro
1 diced jalapeno
4 Tablespoon olive oil
sea salt & ground pepper
dash of fresh lemon
handful of roasted pine nuts(Trader Joe’s pine nuts)
In a sauce pan add 2 cups of broth (Trader Joe’s low sodium chicken broth) . Bring to a boil than reduce heat, add 1 cup of Quinoa with the diced onion and garlic.
Cover and cook for 15 minutes. Remove from heat and set aside. Cool quinoa unless you want to eat it hot or serve it cold as a salad.
add extra virgin olive oil, basil, cilantro, jalapeno, celery, pine nuts, sea salt & pepper, toss & mix well. Squeeze fresh lemon juice on quinoa before serving.
Refrigerate Quinoa for a cold salad or eat it hot
other ideas: use cut up roasted chicken, goat cheese, almonds, be creative.
1 tbsp. butter for greasing pan
1 1/2 cups flour
2 tbsp. flour for dusting pan
1 cup sugar
3 tsp. lemon zest
2 tsp orange zest
3⁄4 cup quality extra-virgin olive oil
1/4 cup whole milk
4 tbsp. Grand Marnier or other-flavored liqueur or lemon etact or almond extract ( pick one flavor )
2 teaspoon baking powder
1/2 cup chopped almonds
Poweder sugar for dusting the cake ( optional )
Preheat oven to 350 degrees
Grease bundt pan or-deep round 8″ cake pan with butter, then dust with 2 tbsp. of flour, tapping out excess
Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed about 1 minute.
Add remaining flour, lemon zest, orange zest, olive oil, milk, and liqueur or almond extract and stir until well combined.
Add baking powder to mixture and stir until incorporated. Add almonds and mix well.
Spoon batter into bundt pan or cake pan.
Smooth out top with back of the spoon.
Bake until cake is deep golden brown and use a wooden skewer or tooth pick to test the cake if done, inserted in center comes out clean.
Bake about 40 minutes.
Transfer cake to a wire rack to let cool completely, in its pan. Dust with Powder sugar and serve with fresh fruits. ( optional )
Filed under Cakes, Desserts
Filed under chinese, Seafood