Roasted Red Pepper Sauce

We had a family reunion at the beach one summer.  We were in a hurry to get outside but we still needed to  feed several hungry kids plus 8 adults.  What to make?  Pasta!

Roasted Red Pepper Sauce

1 T. olive oil
1/4 c. onions
1 cl. garlic
1 Cup sliced Roasted Red Peppers.  You can make your own and store them for future use.
4 pecan halves
1/4 c. chicken or veggie broth
1 t. balsamic Vinegar
salt, pepper
red pepper flakes or powder to taste
Add fresh basil after coking.

Stir fry onions, garlic in oil.  mix in Roasted Red Peppers blend in processor.

cook capellini Pasta or other pasta. in salted boiling water
drain
toss with sauce
sprinkle basil and parmesan cheese if desired

http://dailybreadkitchen.blogspot.com/

individual pizzas

We took the pizza dough from Jamie Oliver:


• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water




Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.




Then we added:

Our own tomato sauce: below

Mozzarella cheese

Parmesan cheese (fresh)

Fresh Sweet Basil 

Optional:

Salami - Sliced

Red Sweet Peppers - Sliced 

Boiled Eggs - Sliced

 

No Cook Tomato Sauce:

6 large tomatoes Roma tomatoes that are ripe and clear skinned

1 clove Garlic

1 t. salt

fresh ground black pepper

1 T. olive oil

1 T. balsamic Vinegar

1 cup fresh basil chopped or combination of herbs oregano, thyme, basil etc...

1 t. natural sugar to taste

1/4 t. lime or lemon juice to taste

add powdered Cayenne Pepper to taste

Process in food processor, cover, place in fridge overnight or at least 4 hours.



http://dailybreadkitchen.blogspot.com/

Amazing Site Mediterranean Cooking

This site is amazing!  I love the ideas for delicious and interesting salads.  Definitely can't get bored with these!


http://www.mediterrasian.com/delicious_recipes_salads.htm

Greek Salad. Classic Greek salad (horiatiki) with juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives.   Gado Gado. A classic Indonesian salad made with green beans, potatoes, carrots, cabbage and bean sprouts garnished with sliced boiled eggs and drizzled with a luscious peanut sauce.   Moroccan Chickpea & Coucous Salad. An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing.   Antipasto Pasta Salad. Sun-dried tomatoes, artichoke hearts, olives, cubes of mozzarella cheese and marinated peppers with pasta and a tangy Italian dressing.   Baked Feta & Walnut Salad. A rustic salad from Greece with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a tangy lemon garlic dressing.   Asian Noodle Salad. A fresh and delicious noodle salad with red pepper, snow peas, baby corn, sesame seeds and cilantro tossed with an Asian-style dressing.   Salade Niçoise. A hearty Provençal salad with tuna, anchovies, boiled eggs, tomatoes, potatoes, lettuce, green beans, olives and a tangy dressing.   Mixed Greens, Cherry Tomato & Pine Nut Salad. An assortment of leafy greens combined with cherry tomatoes, pine nuts and a simple olive oil and lemon dressing.   Mediterranean Bean Salad. A vibrantly colored mix of beans, diced vegetables and chopped olives coated in a tangy olive oil and red wine vinegar dressing.   Greek-Style Potato Salad. Chunks of tender potato are tossed with scallions, capers, olives, feta cheese and fresh dill, then coated in a yogurt and lemon dressing to create a mouthwatering potato salad with the classic flavors of Greece.   Insalata di Riso (Italian Rice Salad). Packed with tasty and healthful ingredients including tuna, tomatoes, toasted pine nuts, mushrooms, peas, cubed mozzarella cheese, artichoke hearts and peppers.   Japanese-Style Noodle Salad with Smoked Salmon & Avocado. Somen noodles combined with delicate slices of smoked salmon, creamy avocado, a selection of crisp vegetables and a Japanese soy-ginger dressing.   Tuna, Olive & Tomato Salad with Romesco Sauce. Chunks of tuna, tomato wedges and olives served on a bed of lettuce and liberally drizzled with a robust Spanish red pepper and almond sauce.   Avocado, Tomato & Basil Salad. Roughly torn romaine lettuce, juicy tomatoes, red onion rings, cubes of creamy avocado, sliced black olives and fresh basil tossed with an Italian vinaigrette.   Vietnamese Green Salad. A light, crunchy side salad of mixed fresh green vegetables tossed in a Vietnamese-style dressing.   Tuna Lentil Rice Salad. A Mediterranean-inspired rice salad with tuna, lentils, olives and a selection of flavorsome vegetables and herbs.   Warm Bean & Chorizo Salad. White beans and green beans combine with chorizo sausage to create a simple and robust Spanish salad.   Thai Chicken Salad. Strips of chicken breast and a selection of colorful vegetables served with a lemon juice and sweet chili dressing.   Provençal Potato & Asparagus Salad. A robust potato salad with steamed asparagus and a Dijon mustard, olive oil dressing.   Pancetta & Walnut Salad. A hearty Italian salad with pancetta (Italian bacon), crunchy walnuts, lettuce, tomatoes, croutons, shaved Parmesan cheese and a balsamic vinegar and olive oil dressing.   Tuscan Peasant Salad. A rough country salad of torn romaine lettuce, tomatoes, cannellini beans, mushrooms, ham and hard-boiled eggs dressed with a tangy vinaigrette.   Cantonese Rice Salad. Rice salad with peppers, scallion, mushrooms, peas and roasted cashew nuts, subtly flavored with soy sauce, sesame oil and lemon juice, and accented with fresh ginger.   Mixed Vegetable, Chickpea, Prune & Pine Nut Couscous. Fluffy couscous combined with a selection of colorful vegetables, chickpeas, toasted pine nuts, chopped prunes and Moroccan seasonings.   Chili-Lime Squid with Rice Noodle Salad. Southeast Asian inspired dish of stir-fried squid with rice noodle salad and a hot and tangy chili-lime dressing.

http://dailybreadkitchen.blogspot.com/