Simple Summer Flatbread

This month's focus is on eating well with as little time in the kitchen--time-efficient, cost-effective, taste-satisfying college cooking--nothing deserves this title more than this simple flatbread or pizza crust! 

Once the dough rises, it can be refrigerated 2-3 days before grilling or baking--makes enough for four personal size pizzas...each one made to your heart's content with any topping combo imaginable!

(Adapted from The Birchwood Cafe in Minneapolis, MN)

Simple Summer Flatbread

Equipment:

Mixing Bowls

Pizza Pan or stone

Ingredients:

2 tsp dry active yeast

1/2 tsp sugar

2 tsp granulated sea salt 

1 cup warm water

2-3 cups of bread flour

Red Sauce:

San Marzano Tomatoes, hand-torn in their sauce

Kosher salt, to taste

Toppings:

Fresh Mozzarrella 

Basil

Red Pepper flakes

Grated parmesan or pecorino

Instructions:

1. Wash your hands. 
2. Preheat oven to 450-500F degrees.

3. Combine water, yeast, salt, sugar and 1/4 cup of flour. Set aside.

4. Once you notice foaming of the yeast mixture, begin adding just enough flour 1/2 cup at a time until dough begins to form and become "shaggy" without being sticky.

5. Oil a large mixing bowl.

6. Place dough in oiled bowl, cover and set aside in a warm environment to let rise for at least one hour.

7. Once doubled, punch dough, turn it out on a floured board and knead with a little flour by folding dough back on itself with a little flour until no longer sticky. 

8. Divide into quarters when ready to use and stretch or roll out on lightly floured surface.

9. Transfer the flatbread to pizza pan and bake x 5 minutes before toppings.

10. Remove from oven and lightly spoon 1/4 cup of tomatoes and sauce on top--you will think it is not enough--but do not add more.

11. Add mozzarrella, parmesan, and bake at 450F degrees until sauce is bubbly and cheese begins to melt.

11. Broil for 1-2 minutes before removing and topping with basil.

Experiment with any other combos but be careful not to overload the flatbread.
Practice makes perfect!

California Turkey-Bacon Wraps

Simple meals for day to day college life on the go must be easy, quick and cheap. That said, there is no reason college cooking and eating should be boring--a sandwich, for example, can be many things: pita, flatbread, tortilla, 2 or 3 slices of bread, naan...or, none of the above!

Wraps are another variation, essentially a tortilla with different flavors; and, they are perfect staple for the college kitchen. Use as a sandwich or a burrito or breakfast burrito or a quesadilla.

Cali Turkey (Bacon) Wrap

Equipment:

Hungry appetite

Skillet, if you are making bacon
Small mixing bowl, if you are making garlic mayo

Ingredients:

Tortilla Low-Carb Veggie Wrap

Oven-Roasted Turkey

Swiss Cheese

Garlic-Mayo Aioli (or plain)

1/4 sliced avocado

Green or red onions, thinly sliced

Sprouts or lettuce or spinach

Leftover bacon, optional

Instructions:

1. Wash your hands. 

2. Prep a 1/2 cup mayo with 1/2 tsp minced garlic.

3. Spread 1-2 tsp onto the wrap…or more!

4. Assemble the layers.

5. Roll the whole concoction together!

6. Add pretzels or chips--that's it!!

Siracha Hot Reuben

As most of you know, the Midwest has turned cold to the point that I have to force myself out of the house to the gym or grocery store or work! Thus, when I do make it out the door, I promise to make each trip worthwhile...and that means planning! Planning to keep pantry and fridge stocked so that once I get home I have options readily available!

Sometimes you just need something warm with a little heat to take the chill out of your bones after walking home home from campus! I have taken a hot Reuben Sandwich and made it hotter with a Siracha version of the traditional Thousand Island dressing! Want it "hotter"...replace the Swiss cheese with Pepper Jack! 

Stay warm after studying! Finals are almost over! 

And...use my holiday coupon above to invite a friend for dinner. 

Make somone happy today!

Siracha Hot Reuben

Equipment:
Non-stick skillet
Small mixing bowl

Ingredients:
Pastrami, any kind (I used Turkey) or Ham
Swiss Cheese (or Pepper Jack)
Sauerkraut
Rye Bread
Butter, softened
Siracha Sauce

Siracha Thousand Island Sauce:
1/2 cup mayo
1-2 Tbls ketchup
2-3 tsp of Worchestershire Sauce
1-2 tsp of Siracha or Chili Paste

Instructions:
1. Wash your hands.
2. Combine all of the Siracha Sauce ingredients in a small bowl. Adjust to your taste.
3. Spread butter on one side of rye bread of each sandwich slice, i.e. bottom and top slices.

4. Heat skillet with 1-2 Tbls of butter over MEDIUM heat.
5. Place each slice of rye bread with butter side DOWN.
6. Begin building your sandwich layering cheese, meat, sauerkraut.

7. Spread sauce over kraut / meat and second slice of bread (inside part).

8. Sear first side of sandwich until golden brown and then carefully flip to the second side. (should have butter as well)

9. Sear until golden brown.

10. Remove from heat and share...or not!

Never Eat Alone: Beef Goulash

I'm always hesitant to post recipes for which most people would say "What college student is going to make that?" But, part of this blog's intention is not only to provide my college son with the recipes he's craving from home, but also, to highlight the benefits of cooking other than the food itself, i.e. community, conversation, sharing a meal as well as saving money, learning independence, and improving the shear satisfaction of eating good food. But really good food sometimes requires effort, and when it does...don't hoard it, savor it with friends!

I finished Keith Ferrazzi's book Never Eat Alone several months ago which focuses on building better networking skills, more meaningful relationships, and deeper connections to the people you interact with at any given time...not only to benefit you, but primarily for you to give and provide value to their lives as well. There is a lot to the title alone that is worth pondering, and I would argue that taking the time to make a one-pot, comfort food dish in the middle of November is the perfect excuse to invite your roommates to the table, and do just that.

My son loves great food, family gatherings, and people getting together; thus, a post on a less-than-trendy college recipe.  I agree, not your typical college fare, but get outside your comfort zone and make a bigger splash the next time you have dinner.  Forewarning--he is also requesting Butternut Risotto and my Swedish Meatballs, so prepare to question my blog's usefulness on a regular basis these upcoming months! That said,  I would challenge you to see why these meals are so important!

This is the perfect recipe to create community, friendship and conversation over a fantastic meal. 

This recipe does not require any special skills. Just prep work, a dutch oven, effort, and time--sound familiar--the same qualities you need for meaningful relationships...including the dutch oven! 

Beef Goulash

Equipment:
Large skillet
Dutch Oven with ovenproof lid
5-qt Saucepan
Large ziplock bag or brown paper bag

Ingredients:
2-3 lbs chuck roast, 1" cubes
4 Tbls paprika
1 Tbls  salt
1 Tbls  pepper
9 Tbls flour
3 Tbls vegetable oil

4 large onions, chopped or sliced
2 Tbls tomato paste
3 cups of beef broth
2 cloves garlic, minced
1 Tbls red wine vinegar
1 (15 oz) can Diced Tomatoes
1 bay leaf

Egg Noodles

Instructions:
1. Wash your hands.
2. Preheat oven to 325F degrees.
3. Prep all of the ingredients:
    --combine flour, paprika, salt, pepper in ziplock bag
    --cut your chuck roast into 1" cubes
    --chop your onions
    --mince your garlic

4. Shake cubes of roast in flour mixture ziplock bag.

5. In a large skillet, heat your vegetable oil over MEDIUM-HIGH heat. I browned some of the meat in the dutch oven itself and some in a large skillet.

6. Brown the meat on all sides. If you only have one skillet, you may have to do multiple batches.  When one batch is done, transfer browned meat to your large dutch oven.

7. Add the onions and cook x 5 minutes.

8. Add the tomato paste, beef broth, garlic, vinegar, tomatoes, and bay leaf.

9. Cook over MEDIUM heat x 5-10 minutes until combined.
10. Cover and bake in the oven at 325F degrees for 2 hours.  Meat should be tender. Sauce will be creamy and rich.

11. Salt & pepper to taste.
12. Prep your egg noodles and invite your roommates.

Guarantee: You'll Never Eat Alone with this meal.
A step-up in challenge, no doubt, but totally worth the friendships you'll make.