Olive Bread

(Makes 4 loaves. Recipe may be halved or doubled)

2 3/4 cups lukewarm water
1 1/2 Tbsp yeast (active or instant is fine)
1 1/2 Tbsp kosher salt (or 1 Tbsp table salt)
1 Tbsp sugar
1/4 cup extra virgin olive oil
2 cups chopped kalamata olives
6 1/2 cups unbleached all-purpose flour
Cornmeal for covering the pizza peel

Mix the water, yeast, salt, sugar, olive oil and olives in a 5quart bowl, or plastic food container. Measure the flour using the scoop and sweep method (gently scoop up the flour, then sweep the top level with a knife) and add to the mixture. Mix with a wooden spoon (or a Kitchen Aid with the dough hook attachment) until mixture is well combined. It’s not necessary to knead, just make sure the flour is mixed in well. You can also mix it together with wet hands.

Cover with a lid (not airtight) and let it sit on the counter for 2 or 3 hours. The dough is ready to use now, or you can refrigerate it and it use over the next 12 days.

Preheat oven to 450. Put a baking stone* on the middle rack and an empty boiler tray on the bottom shelf.

Make the Cornstarch Wash: Combine 1/2 tsp cornstarch with 1/2 c cold water. Microwave 30-60 seconds. (This will keep in the refrigerator for about 2 weeks).

Sprinkle a pizza peel (or a cookie sheet) with cornmeal. Dust the surface of the container of dough with flour and pull out a grapefruit-sized amount (1 pound). Hold it in your hands and add a little more flour so it won’t stick to your hands as you gently form it into a ball. Place on the cornmeal covered pizza peel and let it rest for 1 hr (30 min if using fresh dough that is room temp).

Just before baking, paint the surface with the cornstarch wash and slash the top with a serrated bread knife. Slide the loaf onto the baking stone, then pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake 35 minutes, or until the crust is deeply browned. Cool on a rack before slicing.

*If you do not have a baking stone, let the loaf rest on a cookie sheet, then place it in the oven to cook.

---From the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois---

Delicious Bok Choy Salad

Ingredients:
First Step: Salad topping
½ cup butter
2 TB sugar
½ c sesame seeds
2 pkgs Top Ramen noodles (broken/crushed to tiny pieces)
3 oz sliced almonds

Melt the butter and lightly brown the above ingredients. Set aside browned ingredients in a separate container.

Second step: Salad
2 lbs Bok Choy (chop stalks as well as leaf, I also use savoy/chinese cabbage with good results)
4 green onion stalks (chop into small pieces)

Combine the above ingredients into a large salad bowl and refrigerate if not serving immediately.

Third Step: Dressing
¾ cup vegetable oil
¼ cup red wine vinegar
½ c sugar
2 TB soy sauce
1 TB sesame seed oil (this is a crucial ingredient! Find it in the Asian section in a small bottle)

Combine and mix the above third step ingredients.

Fourth step: Salad mixing/preparation
When ready to serve, mix all three prepared ingredients evenly in a large serving bowl.

Just a hint: It is not a good idea to refrigerate the salad if there are leftovers. It doesn't survive the refrigerator.

Courtesy of: Sierra Langford

Tortellini & Tomato Soup

3 tbsp olive oil
1 onion, chopped
3 garlic gloves, minced
1 14 oz. can diced tomatoes
6 cups low-sodium chicken broth
2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
12 oz fresh meat- or cheese-filled torellini or 9 oz fresh ravioli
3 cups chopped fresh spinach or 1 10 oz. package frozen spinach, thawed & drained.
Salt and pepper to taste

(I recommend fresh spinach and Costco 3-cheese Tortellini -- use 1/2 of the 2-pack)

Heat olive oil in large pot over medium heat. Add onion and garlic, and saute 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in brothe and rosemary, bring to a boil. Reduce heat and simmer, covered, 5 minutes. Add pasta, stirring to blend and simmer 5 to 6 minutes more.

Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with fresh parmesan or stir in a spoonful of pesto.

Serves 4-6, 30 minutes prep time.

Pad Thai - Stir-Fried Noodle

• ½ pound Rice Noodles
• 2 Eggs
• 3 Cloves Garlic
• 3 Tbsp oil
• 1Chicken Breast thinly sliced
• ½ cup Bean Sprouts
• ¼ cup green onions
• 2 tsp. roasted peanuts
• 3 Tbsp. Pad Thai sauce
• Lime or cilantro for garnish

Directions: Soak rice noodles in hot water until soft. Drain, and set aside. Next, heat oil in a wok or large heavy skillet. Saute chicken and garlic until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, chicken and pad Thai sauce. You can also add lime juice or red pepper depending on taste. Mix while cooking, until noodles are tender. Add bean sprouts and green onions, and mix for 3 minutes. Garnish with peanuts, lime, or cilantro.

Serves 2 people.

Yellow Curry Chicken

• ½ chicken breast
• 2 cups coconut milk
• 1 cup of potatoes in chunks
• ¼ of a medium sized onion sliced
• 1 Tbsp. sugar
• ¼ tsp. salt
• 1 tsp yellow curry powder
• 1 Tbsp red chili paste

Directions: On low heat, mix yellow curry powder, Red Chili Paste and ½ of the coconut milk until oil separates out of coconut milk. Next, add chicken and potato stirring gently. Add sugar and salt and stir until it is dissolved. Still on low heat, cook for a few minutes allowing the chicken and potatoes to absorb some of the concentrated curry sauce.

Add the rest of the coconut milk and turn up the heat to medium, stirring gently until it is all mixed together. Allow to cook for 10-15 minutes stirring periodically to prevent the coconut milk from burning. If the sauce becomes too thick add a little bit of water. Once the potatoes are soft and become a light yellow color, add the pineapple chunks. Heat the pineapple and then serve with rice.

Serves 1-2 people.

Mango Sticky Rice

INGREDIENTS

• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca or corn starch
• 3 mangos, peeled and sliced

Directions: Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice.

Earthquake Cake

Place in the bottom of a greased 9 x 13 pan the following:

2/3 cup coconut
2/3 cup chocolate chips
2/3 cup crushed nuts

Prepare a chocolate cake mix according the box directions. Pour over other ingredients.

Combine

8 oz. cream cheese
1 cube butter
1 pound powdered sugar

Spoon mixture on to cake batter.

Bake at 350 degrees for 45-50 minutes.