April 25 - 30

Monday
Shrimp Stir Fry
Brown Rice

Tuesday
Out to Eat

Wednesday
Asparagus & Mushroom Scramble
Tomato & Corn Salad

Thursday
Homemade Pizza
Lettuce Salad

Friday
Grilled Fish
New Potatoes
Green Beans

Saturday
Sausages
Grilled Veggies

Shrimp Stir fry

Combine in a small bowl:
1/2 C broth
1/4 C rice wine
1 T sesame oil
2 t honey
2 t soy
1/2 t salt
1/2 t white pepper

Combine in a small bowl:
1 t cornstarch
2 t water

Saute 1 T garlic and 1 T ginger in 2 T oil for about a minute. Add chopped mushrooms, snap/snow peas, and bell pepper (use whatever veggies you have on hand...I wish I would have had some cabbage) and saute for just a couple minutes (seriously, don't over do it here). Add shrimp and saute until just barely pink. Pour in broth mixture and cook for 2 more minutes. Add cornstarch mixture and let thicken.

Asparagus and Mushroom Scramble

Saute some onions as garlic. Add mushrooms and allow to release liquids. Add chopped asparagus and saute for about 2 minutes. Add 1 t thyme, salt and pepper. Beat 6 eggs and pour into pan. Gently scramble and then add a couple tablespoons on cream cheese. Don't over cook the eggs, just move them around until the cream cheese melts.

Tomato & Corn Salad

2 C quartered cherry tomatoes
2 C thawed frozen corn
2 T chopped basil


Dressing:
2 T chopped basil
2 T rice wine vinegar
6 T olive oil

Homemade Pizza - Regular Dough The Best Recipe Cookbook

1 1/2 C warm water
1 envelope (2 1/4 t) rapid-rise dry yeast
1 T sugar
2 T olive oil
4 C bread flour
1 1/2 t salt

Set oven to 200 degrees for 10 minutes, then turn oven off (or set your oven to proof if you have that settings). Pour water into workbowl of large food processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour and salt. Process until mixture forms cohesive mass. Dough should be soft and just a bit tacky. Process another 30 seconds.
Dough will be a bit tacky, so use rubber spatula to turn out dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball.
Put dough into deep, lightly oiled bowl and cover with plastic wrap. Place in worm oven. Let rise for 40 minutes or until doubled. Remove from over, punch dough down, and turn out onto lightly floured work surface. Divide into 4 (I freeze three) pieces and roll into desired shape.

Preheat oven to 450. Add desired toppings. Bake for 5 to 12 minutes depending on how many toppings you use.

GF Pizza Dough Gluten Free Girl

1 tablespoon ground flaxseed or ground chia seeds

500 grams whole-grain gluten-free flour mix
1 1/2 teaspoons kosher salt
15 grams (4 teaspoons) active-dry yeast
50 grams (1/4 cup) extra-virgin olive oil
85 to 190 grams (1/2 to 1 cup) warm water, about 110*

olive oil for brushing on top of the crust
Making the flaxseed or chia slurry. Mix the flaxseed (or chia seed) into a bowl. Pour 2 tablespoons of boiling-hot water over the seeds. Whisk immediately and quickly until you have a thick paste. Let this set aside and cool down.

Combining the dry ingredients. Put the gluten-free flours and the salt into the bowl of a stand mixer. Mix them up together.

Activating the yeast. Put the yeast, olive oil, and half the warm water into a small bowl. Stir gently. Let them sit for a moment to activate the yeast.

Making the dough. Add the slurry to the dry ingredients and mix for a moment. Pour the yeasty water into the dry ingredients. With the mixer on medium, whirl for a few moments, until the dough comes together into a soft ball around the paddle of the stand mixer and feels soft and pliable. If the dough feels too dry, add more of the warm water in small amounts until the dough feels right. (You might not need all the water. You might need more. Yeast doughs can differ from kitchen to kitchen.) Set the dough aside in a warm place and let it rise for 1 hour.

Preparing to bake. Preheat the oven to 450°. (If you feel comfortable with heat, take it up to 550°. Just watch the dough in the oven, carefully.) If you have a pizza stone, make sure it is in the oven. If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.

Rolling out the dough. Grab 1/2 of the dough and put it between 2 pieces of parchment paper. Through the paper, roll out the dough to your desired thickness. (We like super-thin crust around here. You might like it thicker.)

Pre-baking the dough. Take the parchment paper off the dough, then transfer the dough to the pizza stone or prepared pizza tray. Brush the top with olive oil. Bake until the dough has started to crisp up and browned at the edges, about 8 to 10 minutes. (And less if you have the oven cranked up to 550°!)

Take the crust out of the oven. You now have a pre-baked pizza crust. Top with anything you fancy and continue baking until the cheese is bubbly and melty.

Makes 2 8-inch pizza crusts or 1 16-inch pizza crust.

Grilled Fish

1 lb. fish of your choice (I have rock fish)
2 T olive oil (I'm using garlic olive oil)
1 T minced garlic
1 t thyme
1 T lemon juice
1 t salt
1 t pepper

Put all the marinade ingredients into a large ziplock and shake. Place the fish into the bag at let sit at room temp for 30 minutes. If it will be longer, put it in the fridge.

Grill on an oiled piece of foil for 3-5 minutes. Do not try to flip. Fish cooks through just fine without having to turn it. You'll just end up with a sloppy mess.

New Potatoes

Half or quarter the potatoes depending on their size. Toss with 2 T olive oil, 1 T rosemary, 1 T salt and 1 T pepper. Place on a baking sheet at 400 degrees for 30 minutes. Loosen from the pan with a spatula and place back in the oven for another 30 minutes. They will be so nice and crispy by this point...try to get them to a serving bowl before trying :)