Polenta Pizza

INGREDIENTS
½   cup polenta mix
2    cups water
1    can (8 ounces) tomato sauce
½   teaspoon dried basil
½   teaspoon dried oregano
½   cup shredded Monterrey Jack cheese
½   cup shredded Mozzarella cheese
¼   pound pork sausage

METHOD

Preheat the oven to 375 F after the polenta is nearly finished. Bring the water to a boil in a medium sauce pan and add the polenta mix. Cook and stir constantly for 15 minutes until the polenta becomes very stiff. Using a 10 or 13 inch rimmed pizza pan, pour the polenta into the pizza pan and spread it evenly. Let it rest for 7 to 10 minutes to harden.

Place the polenta/pizza into the oven and cook it for 7 to 8 minutes to dry it out slightly. Remove from the oven. In a small bowl, mix the tomato sauce and the two spices and then evenly spread them over the top of the polenta. Spread the cheeses over the top also, being sure to get some close to the edge.

Cook the sausage in a skillet until well browned, breaking up the lumps with a wooden spoon. Sprinkle this on top of the pizza and place the pizza into the oven. Cook for 6 to 7 minutes and check to see if the cheese has all melted. If it has not , return it for a few more minutes. DO NOT OVERCOOK. When the cheeses are well melted, remove from the oven and cool for a few minutes on a wire rack before slicing and serving.

 

 

 

 

Irish Brown Bread

INGREDIENTS2 cups whole wheat flour
1 cup all purpose flour
1/4 cup bulk oat bran
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk or 2% milk
1 tablespoon to 1/4 cup molasses
2 tablespoons melted butter or butter substitute

METHODPreheat the oven to 375 F and grease a baking sheet or line it with parchment paper.Mix together the dry ingredients in a medium dish. Add the buttermilk, molasses and melted butter and mix well to form a stiff dough. Knead several times on a lightly floured board

Form into a ball and place onto the baking sheet. Cut an X into the top with a small knife. Bake in the middle of the oven for 35 minutes or until the loaf sounds hollow when tapped. Remove from the oven and allow to cool on a wire rack before serving.

　

Lime Beef with Eggplat

INGREDIENTS
½   pound beef loin cut into ½ inch cubes (1 cup)
      Juice of 1 lime (about 3 tablespoons)
2    tablespoons olive oil
1    medium onion, chopped (1 cup)
1    can (15 ounces) diced tomatoes with juice
1-2    medium Japanese or Italian eggplant, diced to ½ inch (2 cups)
¼   cup water
½   teaspoon salt
1    tablespoon garlic powder
2    tablespoons chopped cilantro or parsley (optional) for garnish

METHOD

Before preparing the other ingredients, place the cubes of beef in a medium bowl and add the lime juice, stirring to thoroughly coat the beef. Marinate for at least 5 minutes.  Heat the olive oil over medium heat in a medium skillet and add the beef and lime juice. Cook for 5 to 6 minutes, turning often, to brown the beef. Remove to a large bowl and retain.

Place the onions into the skillet and cook for 6 to 7 minutes until they are translucent and quite soft – do not brown. Remove to the bowl with the beef. Place the tomatoes and eggplant into the skillet, add the water, salt and garlic powder and cover. Reduce the heat to medium-low and cook for 12 to 14 minutes until the eggplant is tender. Add the beef and onion, mix and cook for 2 to 3 minutes to reheat all the ingredients. Remove from the heat and serve.

 

Smoky Tomato Soup

This is a thick, smoky flavored soup best eaten in 4 ounce servings. The recipe will provide 5 to 6 servings of this size.

INGREDIENTS2 tablespoons olive oil
1 medium white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 pounds tomatoes, skinned, seeded, chopped or
       1 26 ounce package POMI chopped tomatoes or
       2 15 ounce cans diced tomatoes
1 teaspoon smoked paprika
3 cloves garlic, minced
1 teaspoon cumin powder
1 pinch red pepper flakes

　
METHODIn a large skillet, heat the olive oil over medium heat and add the onions and peppers. Cook for 12 to 14 minutes, stirring occasionally, until the vegetables are tender. Add the tomatoes, paprika, garlic, cumin and red pepper flakes.

Cook for 5 to 6 minutes and remove from the heat. Using batches if necessary, pour into a blender or food processor and blend to a puree. Return to a clean sauce pan and thin if necessary with a bit of water. Season to taste and serve.