Lilly Noodle

• 3 cups king arthur unbleached flour*
• 1-1 1/2 cup warm water**
• 1 tsp. salt
• 1 tsp. olive oil
• 1 tsp. sugar
• 1 pkg. yeast
• 1/2 tbs. Garlic powder (opt)
• 1/4-1/3 cup diced pepperoni (opt)

Notes:
*to make a light soft dough add enough liquid to make a slightly sticky dough.  I use a soft dough for all my recipes
**for foccacia and calzone dough use warm milk.

Preheat oven and pizza stone!!  Using a pizza stone will take 25-30 minutes to preheat.

Proof yeast in warm water (110 degrees) till foamy.  Combine dry ingredients and opt ingredients if using; add liquids and mix together till well combined.  Add additional water if needed to make a soft dough.  Let rest 20 mins. Or until double.

For Pizzas:
Using finger tips spread pizza dough after resting period on cookie sheets or form on a cornmealed wooden peel or cutting board; top with favorite toppings; if on a peel slip onto pizza stone.  Bake in preheated 475-500 degree oven for 10-15 minutes middle part of oven.

Makes one large pizza or 3-4 individual pizzas
Make real small ones as appetizers.
Use the pizza sauce recipe for pizzas.

PIZZA SAUCE:

• 2 large crushed cloves garlic
• lots of fresh ground pepper
• 1 tbls olive oil
• 28 oz can italian plum tomatoes with juice
  (reg can tomatoes can be used but not same)

In a good size heavy saucepan cook the garlic, pepper in the oil over moderately low heat, stirring, for 2 mins.  Add tomatoes, squashing by hand (do not process).  Bring mixture to boil.  Turn heat down and cook until thickened, 20-30 mins. (until ready to use).

Can freeze any extra
This recipe is so good and easy to make up.
Gourmet Magazine December 1988

CALZONE:

Pizza dough can be used for calzones (see note with pizza dough).  Roll out dough and spread a filling and then roll up lengthwise.  Slash top to let out steam.  Wash the top with water, milk or egg wash.  Sprinkle salt, poppy seed, sesame seeds and/or cheese on top.  Let rest for 15-20 minutes.  Bake at 400 degrees for 20-30 minutes or until golden brown.  If using a creamed filling make sure the sauce is thick.

Suggestions:

• Variety of cold cuts and provolone cheese
• Chopped meatballs and sauce
• Broccoli and cheddar cheese pieces
• You can also make individual sizes by separating dough into appropriate sizes  and form in a circle.  Spread filling on one half of circle allow an edge and folding over and crimping edges.

FOCCACIA:

To make a flavored foccacia kneed with additional flour cooled fresh ingredients into a very soft dough before resting.  Suggestion is caramelized red onion and garlic cloves (i use the garlic cloves i make garlic oil with.  When you make a new batch of garlic oil drain the old garlic cloves into a coverable container and save.).  Put into a preheated 500 degree oven, turning oven to 425 degrees for plain or dry foccacia; 400 degrees for moist seasoned foccacia.  Bake until nicely golden brown.  Remove from oven and brush with italian seasoned extra virgin olive oil mix or plain extra virgin olive oil and salt.

Foccacia may be used as a sandwich bread by splitting and filling.  Absolutely wonderful, warm of cooled.  Can be served as a warm bread substitute

Suggestions:

• Very thinly sliced geneo salami
• Very thinly sliced provolone cheese or spreadable goat cheese
• Roasted red peppers
• Cured olive slices
• Dressed mescalin salad greens
• All of these on the caramelized red onion and garlic foccacia
• Spread plain dough poke in scallion chunks, seeded and juiced tomato chunks, raw or cooked onion pieces. Let rise for 1/2 hour or so before baking.  When done remove from oven and coat with olive oil and salt.  Serve as warm bread.
• Use your imagination and create wonderful sandwiches by seasoning the dough and complimenting it with appropriate filling.

FRIED DOUGH:

Extra pizza dough can be used for fried dough.  Just tear of a piece of dough and flatten till real thin; fry in hot oil till brown; remove and drain; dust with confectionery sugar or cinnamon and sugar.

Mother and Lilly Noodle with Collaborations from The Grand Aunt.

• 2 cups fresh bread crumbs (apx 3 slices)
• 1/3 cup skim milk (2% or whole milk)
• one pound lean ground beef (85% chuck)
• 3 scallions, finely chopped
• 2 egg whites (2 whole eggs)
• 1 tsp. dry basil
• 1 tsp. dry cilantro/parsley
• 3/4 tsp. dry mustard
• 12 ounce package yolk-free noodles
• 14 1/2 ounce can reduced-sodium beef broth, defatted
• 1 tbs. tomato paste
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/2 large red/yellow bell pepper, cut into thin slivers
• 1//2 medium size red onion, cut into thin slivers
• cornstarch and water slurry as thickener
• 1/2 cup reduced-fat sour cream with 1 tsp. cornstarch
  mixed in (regular sour cream no cornstarch)

Combine breadcrumbs and milk.  Add to beef, scallions, egg whites, dried herbs, mustard and mix until well combined.  Make into small meatballs.

Heat enamel covered cast iron pot until hot.  Add 1 tsp. of oil then fry meatballs until brown all over.  Remove from pan.  Deglaze pan with beef stock.  Whisk in tomato paste, paprika, and salt.  When all combined add onions, peppers and meatballs.   Cook covered over medium (simmer) for 10 minutes.  Uncover and cook for additional 10-15 minutes to allow meatballs to absorb flavor.  Add water if needed to compensate for evaporation.  Remove meatballs from pan, bring to boil and add slurry to thicken broth.  Bring to a slow simmer and whisk sour cream mixture into broth, cook for 3 minutes.  Add back meatballs and simmer for 5 minutes.  Thicken more if needed.

Can be made ahead and re-heated slowly.

() = Regular recipe with higher fat and cholesterol, flavor too but taste good low fat.

fat: 9g; cholesterol: 43mg; sodium: 409mg

Mother Noodle’s version of Great Taste-Low Fat page 181

• 5 cups uncooked oats
• 1 cup wheat germ
• 1 cup sliced almonds
• 1 cup shredded coconut
• 1 cup broken walnut meats
• 1 cup safflower/cannola oil
• 1 cup chopped pecans
• 1 cup honey
• 1/2 cup sesame seeds
• 1 cup golden raisins
• 1 cup unsalted sunflower seeds
• 1 cup currants

Preheat oven to 325 degrees.  Combine oats, nuts, seeds, wheat germ and coconut in a very large mixing bowl and mix well.  Heat oil and honey together in small pan just enough to meld together (can use microwave)  pour over dry ingredients and mix well.

Spread mixture onto two 17×11 inch cookies sheets.  Bake for 30 minutes or until lightly browned, watching carefully toward the end.  Stir and turn with spatula every 7 minutes so granola will brown evenly.  Remove from oven and when cool stir in the raisins and currants.

Makes 14 cups

“Breezemere granola is kept in a large glass jar in the
dining-room at breakfast time.  It is so popular we have
had to put a small sign on the jar asking the guests to
‘please control yourself to three scoops’”

Breezemere Farm
South Brooksville, Maine

Modified by Mother Noodle from The Best Recipes From New England Inns.

Ingredients:

• 1 1/2 cups of flour (Wondra)
• 1 tsp Salt
• 1 1/2 cups 2% milk
• 4 eggs
• 2 tbls of beef fat or oil

mix milk, eggs and fat, in a messuring cup.  Then add flour and salt and mix till smooth.

brush beef fat in the muffin tins

put into a cold oven then heat to 425 degrees F until golden brown (about 35 minutes).  Then turn oven off, prop door open and leave in as oven cools.

Ingredients:

• 3 1/2 # Chuck Roast
• 2 Fat long carrots – cut into large chunks
• 2 Large Yellow Onions – peeled and quartered
• 4 Cloves of garlic – crushed
• 2 Ribs of Celery – sliced
• 6-8 baby potatoes
• 1/4 Pepper – diced
• 2 Bay Leafs
• some dried orange peel (opt)
• 2 Cans of College Inn low-fat, low salt chicken broth
• Beef base at end to enrich gravy if needed
• Pepper and Salt to taste – easy on the salt

Preheat oven to330-325 degrees.

Brown meat in canola oil, all over.  Remove meat to an oven-proof pot just big enough to hold all the ingredients.  (If you use a large pot you will need a lot of liquid to cook and cooking liquid will not be as flavorful).  Drain oil and wipe pan with paper towels (will get rid of burnt oil only not good bits).  Sauté onion, celery, pepper and garlic in a small of oil, add to pot.  Deglaze pan and add to pot.

Pour chicken stock,  fresh ground black pepper, dried orange peel (if using) (the meat should be just about covered) cover and bring to boil on top of stove.  Place in the preheated oven (pot should just simmer not boil in oven).

After two hours, check meat.  It should be a good way on its cooking.  Add potatoes and carrots and cook until tender, another 1 – 1 14 hours apx.  Remove from oven.

If using crockpot instead of cooking in oven put some stock in pot, place browned meat and deglazed pan drippings with stock.  Add veggies and cook on low while at work.  Finish recipe when you want to serve.  Done the day before is a real good idea.  Flavors meld and things taste better.

If making ahead stop here and cool and refrigerate if serving on another day. Remove from refrigerator and bring to room temp to lessen cooking time or go directly to top of stove and reheat.  When everything is hot continue with recipe.

Remove meat and whole vegetables to warm plate and cover.  Degrease liquid and thicken with a cornstarch and water slurry.  Add meat and vegetables back to pot and reheat.

Mother Noodle

For the coconut shrimp:

• 1 large egg
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 3/4 cup all-purpose flour, divided
• 2 cups flaked coconut
• 24 large shrimp, peeled and deveined, tails on
• 2 to 3 tablespoons vegetable oil, preferably canola

For the garlic coulis:

• 1/3 cup roasted garlic, divided
• 2 beefsteak tomatoes, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon curry powder
• Salt and freshly ground black pepper

For the coconut shrimp:

In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.

Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.

For the garlic coulis:

In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.

Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

Prep Time: 20 min               Cook Time: 4 min                     Serves: 4 servings

Show: Quick Fix Meals with Robin MillerEpisode: Dinner PDQ