Here’s what you’ll need:

• 1 1/2 c. warm water
• 1 T. yeast
• 2 T. sugar
• 2 T. butter, softened
• 1 t. salt
• 4 c. flour, more or less as needed
• 3 T. melted butter, for brushing on top
• sea salt, for sprinkling on top

In a large bowl, or the bowl of a stand mixer with a dough hook, dissolve the sugar in the warm water and stir in the yeast.  Allow the yeast to sit for about 5 minutes until it “blooms”, or gets foamy.

Turn the mixer on low, and add 3 c. of flour, the salt, and butter.  Add the remaining flour, a quarter-cup at a time until the dough pulls away from the sides of the bowl, but sticks to the bottom.  The dough will be smooth and slightly sticky.

Remove the dough hook, cover the bowl with plastic, and let rest in a warm spot to rise for 20 minutes.

After the dough has risen, it’s time to make the rolls.  First, though, turn the oven onto 400 and lightly grease a 9×13 baking pan.  Next, gently punch down the dough and turn out onto a lightly-floured surface.  I found it easiest to divide the dough in half, those halves into quarters, and so on, until I had about 20 equal-sized pieces.  Roll each piece into a ball and place it into your prepared pan.  Brush with melted butter and sprinkle with salt, then cover and let rise another 20 minutes.

Remove from the oven when golden brown.  Brush again with butter and serve warm.  How easy was that?

Strawberry Pretzel Jell-O Salad

The post One-Hour Yeast Rolls appeared first on Homestead.org.

My first attempt at making pizza dough didn’t go as well as I’d hoped.  I tried a mix of white and whole wheat flour, and while it was tasty, it was too thick and bready for me.  I like a thinner, chewier crust so my first attempt wasn’t my favorite, but after doing a little research, I found that semolina flour adds a stretch to the dough and a chewiness to the crust.  I tried that and was much happier with the result.  So I’ve decided to give you both recipes, which I made in my bread machine, so you can choose your favorite.

I also experimented with both stretching and rolling the doughs.  I had the most success with rolling, but do what works best for you.  Sprinkling cornmeal under the dough will help keep it from sticking, and greatly improve your chances of getting it to the pan in one piece.

The recipe will make at least one large pizza, or, as I did, several 6-8-inch pizzas.  Cooking temps and times will vary, but my 6-8 inch pizzas cooked about 15 minutes at 425 for the thicker crust, and about the same for the semolina crust.  Depending on your desired doneness, and size of your pizza, it could be 10-20 minutes, so just check it every 5 minutes or so after the first 10.

Here’s what you’ll need for the thicker, breadier, crust:

• 1 1/2 c. lukewarm water
• 2 t. olive oil
• 2 t. salt
• 2 t. sugar
• 3 c. all-purpose flour
• 1 c. whole-wheat flour
• 1 T. Italian seasoning (optional)
• 1 t. garlic powder (optional)
• 4 t. fast-rise yeast
• cornmeal for dusting

Add all ingredients except cornmeal into bread pan in order listed; Select dough setting and start the machine.

After the machine stops, move the dough to a lightly floured surface and cover with plastic wrap.  Let it continue to rise in a warm place for 30 minutes.

Sprinkle cornmeal on your pizza pan, or working surface and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.

Here’s what you’ll need for the chewier crust:

• 1 1/4 c. luke-warm water
• 2 t. olive oil
• 2 c. all-purpose flour
• 1 c. semolina flour
• 1 t. salt
• 1 t. garlic powder (optional)
• 1/2 t. white sugar
• 2 t. fast-rise yeast
• cornmeal for dusting

Add all ingredients except cornmeal into bread pan in order listed; Select dough setting and start the machine.

After the machine stops, move the dough to a lightly floured surface and cover with a light cloth.  Let it continue to rise in a warm place for 30 minutes.

Here’s what you’ll need for the toppings

• 2 T. extra-virgin olive oil, and a little extra for drizzling
• 5 garlic cloves, thinly sliced
• 1 T. fresh thyme
• 1 T. fresh oregano
• 1 (28-ounce) can whole, peeled tomatoes, drained and crushed (we recommend San Marzano tomatoes)
• salt and pepper to taste
• 1 bunch of fresh basil leaves
• 1 (8 oz.) ball of fresh mozzarella, water drained if necessary

The sauce is extremely simple.  Simply sauté the garlic for a couple of minutes over medium heat, until it’s slightly golden.  Add the oregano and thyme and sauté another couple of minutes until fragrant.  Be careful not to burn the garlic—burned garlic tastes bitter.  Next, add your crushed tomatoes, salt, and pepper to taste, and turn the heat to low.  Simmer for 8-10 minutes.  That’s it.  The sauce is done.

The next part is moldable to your situation and equipment, so I’ll explain what I did, and you can adapt to best suit you and your kitchen.  But first off, preheat your oven (and pizza stone, if you have one) to 425.

I used a flexible, plastic cutting board as my pizza-making station so that I could easily slide it onto my hot stone in the oven.  If you aren’t using a stone, you could just build the pizza on your pan.

I dusted the plastic board with cornmeal for the bready crust and semolina flour for the chewy crust.  I pulled off a ball of dough about the size of my fist and formed it into a smooth ball and placed it on the dusted surface.  I stretched and/or rolled out my dough the thinnest I could (because I like a thinner crust) and docked the bottom pretty heavily with a fork.  If you aren’t using a stone, you can now transfer the crust to your pan.

Once you have your dough the way you like it, spread on a nice layer of the freshly-made sauce.  It ends up nice and chunky, so spread it out as evenly as you can.  Place your basil leaves, whole, or torn into 1-2 inch pieces, evenly over the sauce.  Lastly, another variable.  You can either slice your mozzarella into 1/4-inch slices, or simply tear off gumball-sized chunks from the whole ball and put them evenly over the basil and sauce.  I did the tearing method because, with smaller pies, the slices would’ve been too big.

Drizzle the whole thing with a little bit of olive oil, stand back and admire this thing of beauty you just created, and slide it onto your baking pan/stone (if it isn’t there already).  The cornmeal/semolina will really help in this process if you’ve used enough.  Give it a gentle jiggle to see that it’s loose and then slide it on to the pan.  Easy peasy.

Now, all that’s left is to wait.  Check it after about 10 minutes and go an additional 3-5 minutes until it’s to your liking.  Let it sit for 5 minutes before cutting.

Buon appetito!

Strawberry Cream Cheese Baked French Toast

The post Pizza Margherita appeared first on Homestead.org.

Here’s what you’ll need:

For the Dip:

• 1 can cannellini (white kidney) beans, drained and rinsed
• 4 oz. crumbled goat cheese
• Zest of one lemon
• 2 T. lemon juice
• 2 T. extra-virgin olive oil
• 2 T. water
• 1 T. fresh thyme leaves
• 1 clove garlic, minced

For the Crostini:

• Baguette, cut into 1/2 inch slices on the bias
• 2-3 T. extra-virgin olive oil
• 1 large clove garlic, peeled

First, heat the oven to 400 and arrange your bread slices in an even layer on a cookie sheet.  Bake for 10 minutes, or until crisp and golden, turning at 5-minute intervals.   While the toast is still hot, rub each piece with the raw, peeled garlic.  This seems like a small step, but it really imparts a lot of garlic flavor.

While the bread is toasting, process all of the white bean dip ingredients in a food processor until smooth and creamy, scraping the sides once or twice as you go.  I haven’t tried it, but I assume a potato masher or mortar and pestle would also work.  If going this route, be sure to finely mince the garlic and thyme before adding them to the mix.  The result will likely be less creamy, but just as tasty.

You can serve immediately, but I like to let it chill for 20-30 minutes, just to let the flavors meld.  Just before serving, drizzle the crostini with a bit of olive oil and to the same to the dip.  Spread it on or dip your heart out.

Savory Stuffed Mushrooms

The post Goat Cheese and Lemon White Bean Dip with Crostini appeared first on Homestead.org.

Here’s what you’ll need:

• • 1 T. olive oil
  • 1/2 c. finely chopped yellow onion
  • 1 garlic clove, minced
  • 13.5 oz. all-purpose flour (about 3 cups)
  • 1 t. salt
  • 1/4 t. black pepper
  • 3 T. sugar
  • 2 t. baking powder
  • ½ c. shredded Monterey Jack cheese
  • ½ c. shredded cheddar cheese
  • 12 oz. beer (such as Budweiser)
  • Cooking spray
  • 2 T. melted butter

First, preheat the oven to 375.  Next, heat the oil in a small skillet over medium heat and add the onion to the hot pan.  Reduce the heat to medium-low and sauté the onion for about 10 minutes until it is soft and golden.  Then add the garlic and sauté another couple of minutes, just to take the raw flavor out of the garlic.

While the onion is cooking, weigh out your flour.  If you don’t have a scale, it is important to spoon the flour into a dry-measuring cup and level off with the back of a knife.  Scooping out your flour directly from the container with a measuring cup causes the flour to pack more tightly, resulting in too much flour and dry bread.

Using either a whisk or a sifter, incorporate the salt, pepper, sugar, and baking powder into the flour.

Finally, add the cheese, onion and garlic, and beer and stir with a wooden spoon just until everything is combined.  Spray a 9×5 loaf pan with cooking spray, and spoon the dough into the pan.

Even out the dough and brush, or spoon, half of the melted butter evenly over the top.  Cook for 30 minutes and then brush on the remaining tablespoon of butter.  Cook another 30 minutes.  The top should be nicely golden and a wooden skewer should come out clean when your loaf is finished.

Let it sit in the pan for 5-10 minutes and then turn out onto a wire rack.  Allow to cool as long as you can ignore the tempting aroma; slice and devour.

Ham, Cheddar, & Chive Scones

The post Cheesy Beer Quick Bread appeared first on Homestead.org.

Here’s what you’ll need:

• 2-3 c. diced watermelon
• 1/2 to 1 c. cucumber, quartered lengthwise and sliced
• 1/4 c. red onion, sliced thinly
• 1/2 c. feta cheese, crumbled
• 3-4 T. fresh lime juice
• 2-3 T. honey
• Pinch of salt

As you might have guessed, this is super simple.  Whisk together the lime juice, honey, and a pinch of salt.  Add the red onion, whisk to coat, and set aside.  Combine all the remaining ingredients in a large bowl, add the dressing and onions, and toss to combine.  Refrigerate until serving.  Top your Watermelon, Cucumber, & Feta Salad with a grilled chicken breast for a complete meal.

Chicken Poblano Soup

The post Watermelon, Cucumber, & Feta Salad with Honey Lime Dressing appeared first on Homestead.org.

Here’s what you’ll need:

Dry ingredients:

• 1 c. whole-wheat flour
• 1 c. all-purpose flour
• 1 c. quick oats
• 1 t. baking soda
• 1 t. baking powder
• ½ t. salt
• 1 ½ t. cinnamon
• ½ t. nutmeg

Wet ingredients:

• 3 c. grated zucchini, (3-4 medium zucchini)
• 2 avocados
• 2 eggs
• 1 to 1 ½ c. sugar, depending on your taste (I used 1 ¼).  You could also do a mix of white and brown sugars.
• 2 t. vanilla

First, preheat the oven to 350 and prepare two 8×5-inch loaf pans with butter and flour, or baking spray.

Next, mix all of the dry ingredients in a large bowl.  Be sure you incorporate them all well with a fork or a whisk.

Then, in a smaller bowl, cream together the avocados, eggs, sugar, and vanilla with a mixer for 3-4 minutes on medium-high speed.  Add the zucchini and mix on low, just until incorporated.

Pour the wet ingredients into the dry bowl and mix on low, being sure to scrape the sides and bottom, until well combined.

Divide the batter between the loaf pans and bang them on the counter to smooth the top and get out any air bubbles.  Bake for 50-60 minutes, until a toothpick comes out clean.

Allow to cool on a wire rack for at least 20 minutes and enjoy a sweet treat without all the guilt.

https://www.homestead.org/cookbook/lemon-poppy-seed-bread/

Fresh Summer Peach Quick Bread

The post Avocado Zucchini Bread appeared first on Homestead.org.

Here’s what you’ll need:

• 1 lb. bacon
• 1 lb. ditalini pasta
• 2 c. grape tomatoes, halved
• 2-3 c. green leaf lettuce, chopped
• 3/4 c. mayonnaise
• 1/2 c. Greek yogurt or sour cream
• 1/2 t. crushed red pepper flake
• 1/2 c. shredded cheddar cheese
• salt to taste

First, get the bacon going.  You can cook the whole pieces and crumble them after they’ve cooled, but I find that it’s easier—with very cold bacon and a very sharp knife—to chop the bacon first, several slices at a time.  Then, put them in a medium saucepan, covered with a lid, over medium-high heat until they begin to steam.  Leave the lid on for 2-3 minutes allowing the bacon to release much of its water.  Turn the heat to medium and remove the lid.  Let the bacon cook, stirring regularly, for 10-20 minutes until all of the fat has rendered and the bacon is crispy.  Strain onto paper towels with a slotted spoon and set aside.

While the bacon is cooking, prepare the veggies and cook the pasta according to the package directions.

In a bowl large enough to hold everything, mix together the mayo, yogurt, and red pepper flakes.  Drain the pasta and pour it into the bowl with the dressing and toss to coat while it’s warm.  Add the bacon, lettuce, and tomato and toss again.  Lastly, taste it for salt, mix in the cheddar cheese and give it one last stir.  Serve immediately, or refrigerate for later.

If you love this B.L.T. pasta salad, check out this B.L.A.T. Chopped Salad with Green Goddess Dressing.

The post B.L.T. Pasta Salad appeared first on Homestead.org.

Here’s what you’ll need:

• 3 c. all-purpose flour
• 1 T. baking powder
• 1/2 to 1 T. cinnamon (depending on your fondness for cinnamon)
• 1 t. salt
• 3 large eggs
• 1 1/2 c. sugar
• 1 T. vanilla extract
• 2 c. fresh peaches, peeled and diced (3-4 medium sized peaches)
• 1 c. chopped pecans, divided

Preheat the oven to 325 and prepare two small (mine are just under 8″x4″) loaf pans with butter and flour or baking spray.  Set aside.

In a large bowl, mix together the flour, baking powder, salt, and cinnamon.  In a smaller bowl, mix together the eggs, sugar, and vanilla.  Add the wet ingredients to the dry ingredients and mix until combined. The dough will be pretty thick at this point.

Next, mix in the peaches, being a little careful not to mash them up too much.  The moisture from the peaches should loosen up the dough considerably and make it more batter-like.  Now, fold in the 3/4 of the pecans and then divide the batter evenly between your two pans.  Sprinkle the remaining pecans over the tops of the loaves and bake for 55-65 minutes, until a toothpick comes out clean.  (I checked mine at 55 minutes and went another 7 before it was done.)

Remove from the oven and cool in the pans on a wire rack for 15-20 minutes.  Enjoy warm or cooled.  Store in an airtight container.

You’ll also love this Blueberry Buttermilk Breakfast Cake.

Happy Summer, everyone!!

Morning Glory Muffins

Banana Oat Bread

The post Fresh Summer Peach Quick Bread appeared first on Homestead.org.

Here’s what you’ll need:

• 3 lbs. ripe tomatoes, cut in half
• olive oil
• 2 c. yellow onions, chopped
• 6 garlic cloves, minced
• pinch of red pepper flakes
• 1 (28 oz.) can whole plum tomatoes, with juice
• 4 c. fresh basil leaves, packed
• 1 t. fresh thyme leaves
• 4 c. chicken or vegetable stock

Start by preheating the oven to 400° and spraying a large, rimmed sheet pan (or two) with cooking spray.

Next, so that they roast better, you want to give all of the tomato halves a good squeeze over a bowl (or trash can) to remove most of the wet, seedy pulp.  Don’t worry about getting it all; we just want to ditch some of that moisture so the tomatoes roast instead of steam.

Put the squeezed tomatoes in a big bowl and toss with about 1/4 cup of olive oil and a sprinkle of salt and pepper.  Then, spread them out over your sheet pan(s) in one layer, but don’t crowd them.  Leave a little space between them, again, so they roast better.  Put them in the hot oven and roast for 20 minutes or so. After 20 minutes, they should be shriveled and starting to blacken in places.  Toss the garlic in a splash of olive oil and sprinkle it on the tomatoes.  Roast another 10-15 minutes or until the garlic has lightly browned (be careful not to burn the garlic).  If you can’t fit all the spaced-out tomatoes on one pan, you’ll want to roast them in batches.

Meanwhile, in a large pot, sauté the onions in a couple tablespoons of olive oil over medium heat, until translucent.

Lastly, to the pot, add the roasted tomatoes, canned tomatoes, red pepper flakes, basil, thyme, and chicken/vegetable stock.  Bring to a boil and then simmer for about an hour.

After simmering, taste for salt and pepper and add if desired.

To blend the soup, the best (a.k.a. least burn-yourself-with-hot-soup) way is to do it right in the pot with a stick, or immersion, blender.  If you don’t have one of those, carefully transfer a couple cups at a time to a regular blender or food processor. Blend until smooth, pour into a large bowl or container, and continue until you’ve blended the whole pot.

Serve hot or cold, with a sprinkle of Parmesan cheese and some Cheesy-Italian Buttermilk Quick-bread.

The post Roasted Tomato Basil Soup appeared first on Homestead.org.

In a bowl large enough to hold a little over 2 cups, whisk together the soy sauce, brown sugar, ketchup, salt, pineapple juice, vinegar, garlic, and 2 tablespoons of chili paste.  Taste it at this point for heat and add more chili paste if you like it spicier.  Then, in a separate small bowl or measuring cup, whisk the water and cornstarch into a slurry until there are no lumps.  Add the slurry to the sauce and whisk to combine.

The post Sweet & Spicy Slow-cooker Pork Chops appeared first on Homestead.org.