Pizza

Whole Wheat and Honey Pizza Dough (I found this recipe at WinCo next to the honey.)

1 (.25 oz.) pkg. active dry yeast

1 cup warm water

2 cups whole wheat flour

1/4 cup wheat germ

1 teaspoon salt

1 tablespoon honey

Preheat oven to 350. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Coven and set in a warm place to rise for a few minutes. Roll dough on a floured pizza pan and poke a few holes in it with a fork. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

No-Cook Pizza Sauce

1 cup tomato sauce

1/2 cup tomato paste

1/4 teaspoon garlic salt

1/4 teaspoon oregano

3/4 tablespoon basil

Place ingredients in a blender or food processor and pulse 10 times.

Best Bread Recipe

4 cups flour (I used whole wheat)

1 tbsp. yeast

1 tbsp. salt

3 tbsp. sugar (I use honey)

1 tbsp. oil

Mix vigorously together in a bowl. Then add:

3 cups hot water

Mix again until combined. Add

2-3 cups flour

Knead until it is the consistency of a slightly sticky play dough. Let rise in a covered bowl until doubled (about an hour). Punch down and roll out on a flat surface. Shape into two loaves. Place into two greased loaf pans. Cover and let rise until doubled (about 1 inch above the pan). Bake at 350 for 35 minutes. Let it sit in the pan for 5-10 minutes. Remove from pan and let it cool most of the way on a wire rack before slicing.

Rockin Moroccan Stew

*taken from Crazy Plates by Janet and Greta Podleski

1 c. chopped onion
1/2 c. each diced celery and chopped green bell pepper
1 clove garlic, minced
3 c. veg broth
3 c. peeled, cubed sweet potatoes
1 can (14-1/2 oz) diced tomatoes (look for the no salt added kind), do not drain
1 can (15 oz) chickpeas, drained and rinsed
1 T lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/4 pepper
1/4 c. raisins
2 T each natural peanut butter and chopped, fresh cilantro

Heat water or broth in soup pot over med heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered for about 20 minutes.

Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes. Serve hot. Makes about 6 servings (4 large)