Corn Shaak

MakesCorn Shaak

8 servings

Nutrition of Each Serving

  • 182 calories
  • 5g fat
  • 0mg cholesterol
  • 36mg sodium
  • 29mg potassium
  • 35g carbohydrate
    • 4g fiber
    • 13g sugar
  • 6g protein

Ingredients

  • 8 ear’s of corn
  • 2 tablespoons peanuts
  • ¼ teaspoon fresh ginger root
  • ¾ teaspoon garlic
  • 2 tablespoons raisens
  • 1½ teaspoon canola oil
  • 1 tablespoon sesame seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon thai chili
  • optional: ½ cup water

Equipment

  • grater
  • large bowl
  • spatula
  • large pan with lid

Steps

Preparation

  • Grate the corn off the cob and keep all the liquid
    • 8 ear’s of corn
  • Coarsely chop
    • 2 tablespoons peanuts
  • Mince
    • ¼ teaspoon fresh ginger root
    • ¾ teaspoon garlic
    • ¼ teaspoon thai chili
  • Measure
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
    • 2 tablespoons raisens
    • 1 tablespoon sesame seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
    • optional: ½ cup water

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat and add:
    • 8 grated corn with all liquid
    • ¼ teaspoon fresh ginger root
    • ¾ teaspoon garlic
    • ¼ teaspoon thai chili
    • 2 tablespoons peanuts
    • 2 tablespoons raisens
    • 1 tablespoon sesame seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
  4. Put pan back on medium heat and bring to a simmer.
    • Pro-Tip: If your corn is beginning to stick lower the heat or if your corn was really dry add ½ cup of water
  5. Periodically Stir the pan to make sure the corn is not sticking/burning and after 15 minutes you can taste.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • ¼ teaspoons ginger root
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Sourdough Pizza

IMG_1672Makes

Four 10-12 inch pizzas

Nutrition of Each Pizza

  • 504 calories
  • 0g fat
  • 0mg cholesterol
  • 284mg sodium
  • 146mg potassium
  • 106g carbohydrate
    • 4g fiber
    • 4g sugar
  • 14g protein

Ingredients

Sourdough Pizza

  • 200 grams active sourdough starter
  • 500 grams all purpose flour
  • 1½ cup warm water (105°F-115°F)
  • 1 teaspoon kosher salt

Spelt Sourdough Pizza

  • 200 grams active sourdough starter
  • 250 grams spelt flour
  • 250 grams all purpose flour
  • 1½ cup warm water (105°F-115°F)
  • 1 teaspoon kosher salt

Optional Extra Ingredients:

  • ½ cup all purpose flour
  • 2 tablespoons olive oil

Equipment

  • gram scale
  • large bowl
  • whisk
  • spatula
  • parchment paper
  • rolling pin
  • baking sheet (optional: for oven)
  • cutting boards

Preparation

Test Your Starter

  • Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Add the 1½ cup warm water (105°F-115°F) and 200 grams active sourdough starter into a large bowl and whisk them together.
  2. Once the water has foamed a little add the flour:
    • For Spelt:
      • 250 grams spelt flour
      • 250 grams all purpose flour
    • For Regular:
      • 500 grams all purpose flour
  3. Mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

  1. Let the sticky dough ball rest 1-4 hours in the large bowl.
  2. Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Pack In The Flavor

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • PRO-TIP:
      • If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.
        • Window Pane Test: Pinch a little dough and pull it away from the dough ball, you should not be able to see through it.
      • You might need extra flour at this step if the dough is sticky

Let It Rise

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Pizza Making Time

Create 4 even dough balls

  1. On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into 4 even round balls and place them in their own bowls.
    • PRO-TIP: 
      • Try to not push the dough down keep the air pockets you created.
      • If you want to freeze the dough now is the time, refer to below.
  2. Let the dough balls rest and rise for 15 minutes – 2 hours.
  3. Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with  all purpose flour.
  4. Place the dough ball on the center of the floured parchment paper and roll the dough flat.
    • PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around. 
  5. Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

  1. Preheat
    • Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
    • Grill – 400°F
  2. Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
  3. Add toppings.
    • Tomato Paste
    • Tomato Sauce
    • Cheese
    • Toppings
  4. Bake Pizza for 10 – 15 minutes.
    • PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes. 

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

  1. Divide dough into portion sizes
  2. Place on parchment paper uncovered in the freezer for 15-20 minutes
  3. Remove from freezer and place into individual freezer bags

Thaw Instructions

  1. Thaw Pizza dough in refrigerator for 5-6 hours
  2. Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.

Gujarati Kadhi

Makes

6 servings

Nutrition of Each Serving

  • 124 calories
  • 5g fat
  • 3mg cholesterol
  • 229mg sodium
  • 345mg potassium
  • 16g carbohydrate
    • 2g fiber
    • 2g sugar
  • 6g protein

Ingredients

  • 2 cup yogurt
  • 5 tablespoons basin flour
  • 2½ cup water
  • ½ teaspoons ginger root
  • 1 teaspoon jalapeño
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 6 curry leaves
  • 1 teaspoon canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon butter
  • 1 teaspoon sugar

 Equipment

  • large pan
  • spatula
  • medium bowl
  • whisk

Steps

Preparation

  • Wash & Dry
    • 6 curry leaves
  • Measure
    • 2 cup yogurt
    • 5 tablespoons gram flour
    • 2 cup warm water
    • ½ cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon butter
    • 1 teaspoon sugar
  • Grate
    • ½ teaspoons ginger root
  • Mince
    • 1 teaspoon jalapeño

Cooking Time

  1. To create the yogurt mixture add the following ingredients in a bowl:
    • 2 cup yogurt
    • 5 tablespoons gram flour
    • 2 cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon jalapeño
    • ½ teaspoons ginger root
    • 1 teaspoon sugar
  2. Whisk the mixture together until frothy and place to the side.
  3. Bring large pan to high heat and add:
    • 1 teaspoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon butter
    • 6 curry leaves
  4. Stir the ingredients and once the cumin seeds are almost black, lower the heat to medium. Then add:
    • the entire bowl of the yogurt mixture
    • ½ cup of cold water
  5. Constantly stir and bring the mixture to a simmer you might need to increase the heat.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons ginger root
      • ¼ teaspoon jalapeño
      • ¼ teaspoon salt
  6. If Kadhi is too thick you can stir in ½ cup of cold water and cook for another 5 minutes.

Moong Dal Khichdi

Makes

6 services

Nutrition of Each Serving

  • 92 calories
  • 5g fat
  • 10mg cholesterol
  • 105mg sodium
  • 140mg potassium
  • 10g carbohydrate
    • 1g fiber
    • 2g sugar
  • 2g protein

Ingredients

  • ¾ cup moong dal
  • 1 cup rice
  • 1 teaspoon canola oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ½ teaspoon kosher salt
  • 2 cups warm water (80°F)
  • 2 tablespoons butter
  • 1 teaspoon ginger
  • 1 teaspoon jalapeño
  • 1 bundle of cilantro

Equipment

  • spatula
  • large pan

Steps

Preparation

  1. Soak over night and rinse
    • ¾ cup moong dal in 3 cups of water
    • 1 cup rice in 3 cups of water
  2. Grate
    • 1 teaspoon ginger
  3. Mince
    • 1 teaspoon jalapeño
  4. Measure
    • 1 teaspoon canola oil
    • 1 teaspoon mustard seeds
    • ¼ teaspoon turmeric
    • ½ teaspoon kosher salt
    • 2 cups warm water (80°F)
    • 2 tablespoons butter

Cook

  1. Place large pan on medium heat and add the following:
    • 1 teaspoon canola oil
    • 1 teaspoon mustard seeds
  2.  Once the mustard seeds have begun to pop add:
    • 1 cup rice
    • 2 tablespoons butter
    • 1 teaspoon ginger
    • ¼ teaspoon turmeric
    • 1 teaspoon jalapeño
    • ½ teaspoon kosher salt
    • 2 cups warm water (80°F)
    • ¾ cup moong dal
  3. stir a few times and bring to a boil
  4. Let boil for a few minutes then reduce the heat and let simmer for 10 minutes.
  5. Taste Test: If you decide to add any of the following ingredients you will need to bring to a boil and stir for a few minutes before removing from heat:
    • ginger
    • salt
    • jalapeño

Recommendations

  • Serve topped with fresh cilantro.

Saag Bhaji

Makes

4 sides

Nutrition of Each Side Serving

  • 112 calories
  • 8g fat
  • 0mg cholesterol
  • 232mg sodium
  • 695mg potassium
  • 9g carbohydrate
    • 3g fiber
    • 2g sugar
  • 4g protein

Ingredients

  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 2 tablespoon canola oil
  • 1 teaspoon mustard seeds
  • 16 oz frozen spinach
  • 1 cup yellow onion
  • 1 teaspoon garlic
  • 2 teaspoon jalapeno

Equipment

  • medium sauce pan
  • spatula

Steps

Preparation

  1. Measure
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Finely dice
    • 1 cup yellow onion
  3. Thaw
    • 16 oz frozen spinach
  4.  Mince
    • 1 teaspoon garlic
    • 2 teaspoon jalapeno

Cook

  1. Bring medium pan to medium heat and add
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Once the mustard seeds have begun to pop turn the heat to low and add:
    • 1 cup yellow onion
    • 1 teaspoon garlic
    • 2 teaspoon jalapeno
    • 16 oz frozen spinach
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
  3. Bring medium pan back to medium heat and cook for 10 minutes and constantly stir to avoid burning the spinach.

Quick Peanut Butter Cookies

Makes

12 cookies

Nutrition of Each Cookie

  • 168 calories
  • 12g fat
  • 0mg cholesterol
  • 6mg sodium
  • 0mg potassium
  • 9g carbohydrate
    • 3g fiber
    • 5g sugar
  • 7g protein

Ingredients

  • ½ cup peanut butter (no added sugar or oil)
  • ¼ cup maple syrup
  • ½ cup almond flour
  • ¼ cup coconut flour

Equipment

  • medium mixing bowl
  • spatula
  • 1 baking tray
  • non-stick pad or parchment paper

Steps

  1. Preheat at 350°F and line the cookie sheet with the non-stick pad or parchment paper.
  2. Mix the following ingredients in a medium mixing bowl to create the cookie dough.
    • ½ cup peanut butter11
    • ¼ cup maple syrup
    • ½ cup almond flour
    • ¼ cup coconut flour
  3. Divide cookie dough into 12 small balls and place on the cookie sheet and leave about 1 thumb between each dough ball.
  4. Use a fork to gently press each dough ball into a disk
  5. Place cookie tray into the oven for 12-15 minutes.
  6. Remove cookies from oven and place cookies on a cooling rack and let cook for about an hour.

Garlic Paratha

Makes

7 garlic paratha

Nutrition of Each Serving

  • 130 calories
  • 4g fat
  • 6mg cholesterol
  • 44mg sodium
  • 31mg potassium
  • 20g carbohydrate
    • 1g fiber
    • 0g sugar
  • #3g protein

Ingredients

  • 1½ cup all purpose flour
  • 1½ teaspoon canola oil
  • ¼ teaspoon of kosher salt
  • ¾ cup warm water (80°F)
  • 4 teaspoons melted butter
  • 2 teaspoons fresh garlic
  • 4 teaspoons all purpose flour
  • 2 cups fresh cilantro
  • ½ teaspoon red chili powder

Equipment

  • medium bowl
  • small bowl
  • rolling pin
  • large pan

Steps

Preparation

  • Measure
    • 1½ cup all purpose flour
    • 1 teaspoon canola oil
    • ¼ teaspoon of kosher salt
    • ¾ cup warm water (80°F)
    • ½ teaspoon canola oil
    • 4 teaspoons melted butter
    • 2 teaspoons fresh garlic
    • 4 teaspoons all purpose flour
    • ½ teaspoon red chili powder
  • De-steam and Mince
    • 2 cups cilantro

Paratha Dough

  1. Mix the following ingredients in a medium bowl:
    • 1½ cup all purpose flour
    • 1 teaspoon canola oil
    • ¼ teaspoon of kosher salt
    • ¾ cup warm water (80°F)
  2. Once the dough is play-dough like roll the dough into a ball and coat the exterior of the dough in ½ teaspoon canola oil.
  3. Then place the dough into a bowl and cover the bowl to keep the dough moist.

Garlic Paste

  1. Mix the following ingredients in a small bowl until you get a paste like consistency
    • 4 teaspoons melted butter
    • 2 teaspoons garlic
    • 4 teaspoons all purpose flour
    • 2 cups de-steamed minced cilantro
    • ½ teaspoon red chili powder

Paratha Making:

  1. Cut the paratha dough ball into 7 even smaller dough balls
  2. Coat the 7 dough balls in all purpose flour
  3. Repeat the following steps for each of the 7 dough balls:
    1. Using a rolling pin roll the dough balls as flat as possible (should be around 6″ in diameter)
    2. Cover the flattened paratha dough with the garlic paste
    3. Fold the dough into long pleats until the dough is in a rectangle shape folded on top of itself.
      • Screen Shot 2020-06-09 at 10.15.24 AM
    4. Then tightly roll the short end of pleated dough to create a circle
      • Screen Shot 2020-06-09 at 10.15.45 AM
    5. Then flatten the dough with your palms and coat all side with all purpose flour
    6. Using a rolling pin roll the dough balls as flat as possible (should be around 6″in diameter)
    7. Place the ready paratha on a plate and cover with a paper towel
  4. Bring a large pan to medium heat
  5. Once the pan is warm place one of the paratha into the pan cook on one side for a few minutes then flip to cook the other.
  6. Remove from heat once the paratha is crispy and brown on both sides.

 

Baingan Bharta

Makes

4 servings

Nutrition of Each Serving

  • 291 calories
  • 18g fat
  • 0mg cholesterol
  • 370mg sodium
  • 1159 mg potassium
  • 31g carbohydrate
    • 7g fiber
    • 5g sugar
  • 10g protein

Ingredients

  • 2 teaspoons cumin seeds
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric
  • ½ cup warm water (~80°F)
  • 1½ cup yellow onion
  • 1½ cup tomato
  • 1 tablespoon fresh garlic
  • 1 teaspoon fresh ginger root
  • 1 jalapeño

Equipment

  • large pan with lid
  • spatula

Steps

Preparation

  • Measure
    • 2 teaspoons cumin seeds
    • 2 tablespoons canola oil
    • 1 teaspoon kosher salt
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric
    • ½ cup warm water
  • Dice
    • 1½ cup yellow onion
    • 1½ cup tomato
  • Mince
    • 1 tablespoon garlic
    • 1 teaspoon ginger
    • 1 jalapeño

Cook

  1. Preheat the oven at 400°F
  2. Place the 2 eggplants on a baking sheet into the 400°F oven for 45 minutes.
  3. Once the eggplants are shriveled and soft remove them from the oven and let them cool.
  4.  Once the eggplant has cooled, discard the skin and dice the eggplant into cubes. Place to the eggplant cubes into a bowl and set to the side.
  5. Put a large pan on medium heat and add:
    • 2 tablespoons canola oil
    • 2 teaspoons cumin seeds
  6. Once cumin seeds have roasted (turned dark brows) turn the heat to low and add 1½ cup of diced yellow onion.
  7. On medium wait until the yellow onion is fully cooked (turned clear) then add:
    • ½ cup warm water
    • 1 tablespoon minced garlic
    • 1 teaspoon kosher salt
    • ½ teaspoon turmeric
    • 1 teaspoon minced ginger
    • 1½ cup diced tomato
    • 1 minced jalapeño
  8. On medium wait until the tomato’s are soft then add:
    • 2 roasted, peeled, chopped eggplant with all the juice
  9. Mix together for 5 minutes then cover for 15 – 20 minutes.
    • Note: Make sure to periodically check on the dish and stir so the ingredients do not burn.
  10. Once the eggplant is fully broken down, taste and add:
    • 2 teaspoons coriander powder
    • Note: If you want to add any additional spices I would recommend to taste and add them here.
  11. Cook for another 5 minutes if there is excess water cook on high heat and stir to avoid burning the eggplant.

Moong Dal

Makes

4 servings

Nutrition of Each Serving

  • 152 calories
  • 8g fat
  • 0mg cholesterol
  • 235mg sodium
  • 211mg potassium
  • 14g carbohydrate
    • 3g fiber
    • 3g sugar
  • 4g protein

Ingredients

  • 1 cup moong dal
  • 2 tablespoons canola oil
  • 1 teaspoon mustard seeds
  • ¾ teaspoon kosher salt
  • 2¼ cup water
  • ¼ teaspoon turmeric
  • ½ teaspoon fresh garlic
  • ½ teaspoon fresh ginger
  • 1 teaspoon jalapeño
  • 1 cup onion
  • 1 cup tomato
  • 1 cup spinach

Equipment

  • medium sauce pan
  • large pan
  • spatula

Steps

Preparation

  • Soak in water overnight. Rinse/strain with water until the water runs clear.
    • 1 cup moong dal
  • Measure
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
    • ¾ teaspoon kosher salt
    • 1¾ cup water
    • ½ cup water
    • ¼ teaspoon turmeric
  • Mince
    • ½ teaspoon fresh garlic
    • ½ teaspoon fresh ginger
    • 1 teaspoon jalapeño
  • Dice
    • 1 cup onion
    • 1 cup tomato
    • 1 cup spinach

Cook

  1. In a medium sauce pan add:
    • 1 cup soaked/rinsed moong dal
    • 1¾ cup of water
  2. Let moong dal simmer for 30 minutes. Periodically check in and stir to make sure the moong dal does not burn.
    • Note: You might need to add more water to avoid from burning. The goal is to breakdown the moong dal into an oatmeal like consistency.
  3. In a large pan on medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
  4. Cover the large pan, once the mustard seeds pop and brown remove the lid.
  5. Turn the heat to low and add:
    • 1 cup onion
  6. Bring the large pan back to medium heat and add:
    • ¾ teaspoon kosher salt
    • 1 cup tomato
    • ½ cup water
    • ¼ teaspoon turmeric
    • ½ teaspoon fresh garlic
    • ½ teaspoon fresh ginger
    • 1 teaspoon jalapeño
    • 1 cup spinach
  7. Bring the large pan to a boil for a few minutes then add the cooked moong dal (oatmeal like consistency).
  8. Taste the dish to see if any additional flavor is needed.
  9. Bring the large pan to a boil for a few minutes and remove from heat.

Dry Moong Dal

Makes

4 servings

Nutrition of Each Serving

  • 83 calories
  • 3g fat
  • 0mg cholesterol
  • 108mg sodium
  • 6mg potassium
  • 9g carbohydrate
    • 2g fiber
    • 0g sugar
  • 3g protein

Ingredients

  • 1 cup moong dal
  • 2 teaspoons canola oil
  • 1 teaspoon mustard seeds
  • 2 cups water
  • 1 teaspoon garlic
  • 1½ teaspoon jalapeño
  • ¼ teaspoon turmeric
  • ⅓ teaspoon kosher salt

Equipment

  • medium sauce pan
  • spatula

Steps

Preparation

  • Rinse until water runs clear
    • 1 cup moong dal
  • Measure
    • 2 teaspoons canola oil
    • 1 teaspoon mustard seeds
    • 2 cups water
    • ¼ teaspoon turmeric
    • ⅓ teaspoon kosher salt
  • Mince
    • 1½ teaspoon jalapeño
    • 1 teaspoon garlic

Cook

  • Bring medium sauce pan to medium heat and add:
    • 2 teaspoons canola oil
    • 1 teaspoon mustard seeds
  • Once mustard seeds are popping and fully brown put the sauce pan on low. Then add:
    • 1 cup of moong dal
    • 2 cups water
    • 1 teaspoon garlic
    • 1½ teaspoon jalapeño
    • ¼ teaspoon turmeric
    • ⅓ teaspoon kosher salt
  • While stirring bring the medium sauce pan to a boil.
  • Boil for a few minutes then bring to a simmer. Constantly stir to avoid burning the moong dal. Taste to see if any additional flavor is needed.
    • Note: Add a teaspoon of water if the lentils are still hard.
  • ~15 minutes later once moong dal is soft and the dish has rice like consistency you can remove from heat.
    • Note: You may need to burn off any excess liquid.

Indian Rice

Makes

4 servings

Nutrition of Each Serving

  • 62 calories
  • 1g fat
  • 0mg cholesterol
  • 75mg sodium
  • 68mg potassium
  • 10g carbohydrate
    • 1g fiber
    • 1g sugar
  • 2g protein

Ingredients

  • ½ teaspoon cumin
  • ¼ teaspoon kosher salt
  • 1 teaspoon canola oil
  • 1 cup brown rice
  • 1 3/4 cup water
  • 1 cup frozen peas

Equipment

  • medium pan
  • spatula

Steps

Preparation

  • Soak in water overnight and rinse with water until the water runs clear
    • 1 cup brown rice
  • Measure
    • ½ teaspoon cumin
    • ¼ teaspoon kosher salt
    • 1 teaspoon canola oil
    • 1¾ cup water

Cook

  1. Place medium pan on medium heat and add:
    • 1 teaspoon canola oil
    • ½ teaspoon cumin
  2. Stir cumin seeds in canola oil until they are fully browned
  3. Once cumin seeds are fully brown (should be able to smell cumin seeds) remove the pan from the heat and add the following to the pan:
    • 1 cup brown rice
    • 1 cup frozen peas
  4. Place the pan back on medium heat
  5. Once the rice is toasted add:
    • 1¾ cup water
    • ¼ teaspoon kosher salt
  6. Cover the pan and bring it to a boil for a few minutes.
  7. Then turn the heat down and let the pan simmer until the rice is fully cooked. Stir the rice ever 5 minutes.

Sourdough Tortillas

Makes

30 Tortillas

Nutritional Value of Each Tortilla

  • 84 calories
  • 0 fat
  • 233mg sodium
  • 19g carbohydrates
    • 2g sugar
    • 1g fiber
  • 3g protein

Ingredients

Default Dough Ingredients

  • 525 grams water (80°F)
  • 20 grams salt
  • 200 grams sourdough starter
  • 700 grams all purpose flour

Equipment

  • large bowl
  • whisk
  • dutch oven
  • plastic wrap
  • spatula

Steps

Check your Starter

  1. Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Pour525 grams water (80°F) into a large bowl.
  2. Add 200 grams sourdough starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
    • Note: The starter should float even in the large quantity.
  3. Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.

Autolyse Phase (Self Digestion)

  1. Let it rest 1-4 hours. 
  2. Add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.

Get Those Air Bubbles

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • Why?
      • The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it.
      • The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.

Get More Air Bubbles

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour (or until it rises by 30%).
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl and you want to capture the moisture so plastic wrap will keep in the moisture.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Tortilla Making Time

  1. Cut the dough into 30 even balls.
  2. Roll the dough as thin and evenly as possible

Cook Tortillas

  1. Put large skillet on high heat
  2. Place thin dough on skillet and flip when air bubbles rise.
  3. Pull off skillet when air bubbles rise on backside

Saag Paneer

Makes

6 serving

Nutrition of Each Serving

  • 447 calories
  • 30g fat
  • 61mg cholesterol
  • 353mg sodium
  • 1388mg potassium
  • 29g carbohydrate
    • 7g fiber
    • 3g sugar
  • 24g protein

Ingredients

  • 1 jalapeño
  • 5 garlic cloves
  • 1 teaspoon ginger
  • 12oz paneer
  • 16oz frozen spinach
  • 1 cup red onion
  • canola oil
  • 1 teaspoon kosher salt
  • ½ turmeric
  • 1 teaspoon coriander seed powder
  • ¼ teaspoon garam masala
  • 1 tablespoon cumin seeds

Equipment

  • blender
  • spatula
  • frying pan

Steps

Preparation

  • Mince
    • 1 jalapeño
    • 5 garlic cloves
    • 1 teaspoon ginger
  • Chop
    • Dice 1 cup red onion, the smaller the better.
    • Cut 12oz paneer into small cubes.
  • Measure
    • ½ kosher salt
    • ¼ kosher salt
    • ½ turmeric
    • 1 teaspoon coriander seed powder
    • ½ teaspoon garam masala (personal preference)
    • 1 tablespoon cumin seeds
    • 2 tablespoons canola oil
    • 4 tablespoons warm water
  • Thaw
    • Place the 16oz frozen spinach into a bowl and microwave for 5 minutes. Then place the 16 oz of frozen spinach into the blender and blend until they are smooth consistency.
  • Nice to have
    • Plate with with a paper towel

Cook

  1. Place the pan on medium heat and add 2 tablespoons canola oil.
  2. Once the canola oil is boiling hot add the cut 12oz paneer.
  3. Once the panner is golden brown on all sides, remove the panner from the pan and place them on the plate with a paper towel. Place to the side you will not use the paneer again until the final step of the dish.
  4. With the remaining oil in the saucepan turn the heat to high and add 1 tablespoon of cumin seeds.
  5. Once the cumin seeds have begun to change color and become fragrant add 1 cup of diced red onion adjust the heat to medium and stir.
  6. Once onions have fully cooked (turned clear), add the following ingredients into the pan:
    • 1 jalapeño
    • 5 garlic cloves
    • 1 teaspoon ginger
    • 4 tablespoons warm water
  7. Still using medium heat stir for a few minutes then add the following ingredients:
    • ½ kosher salt
    • ½ turmeric
    • 1 teaspoon coriander seed powder
  8. Stir for a few minutes then add:
    • blended 16 oz frozen spinach
    • ¼ kosher salt
    • 0 -½ teaspoon garam masala (personal preference)
  9. For 5 minutes continue to stir on medium – high heat to let the garlic and spinach cook.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
  10. Once garlic and spinach appear to be cooked add the cooked paneer to the pan.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
    • I highly recommend you taste and adjust any spices before the next step.
  11. Cook for 5 minutes and the pan should reach a boil. Remove from heat once paneer has softened.

Chana Masala

Makes

2 Servings

Nutrition of Each Serving

  • 453 calories
  • 21g fat
  • 0g cholesterol
  • 1184 mg sodium
  • 703mg potassium
  • 44g carbohydrates
    • 14 g fiber
    • 7g sugar
  • 12g protein

Ingredients

  • ¾ cup onion
  • 1 cup tomatoes
  • ¼ teaspoon fresh ginger
  • ¼ teaspoon fresh jalapeño
  • ½ teaspoon fresh cloves garlic
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala or ½ teaspoon chana masala
  • ½ teaspoon salt
  • 3 tablespoon canola oil
  • 1 teaspoon coriander
  • 1 can garbanzo beans (15 oz)

Equipment

  • small sauce pan
  • spatula

Steps

Preparation

  • Dice
    • ¾ cup onion
    • 1 cup tomatoes
  • Mince
    • ¼ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ½ teaspoon fresh cloves garlic
  • Measure
    • 3 tablespoon canola oil
    • 1 teaspoon mustard seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon garam masala or ½ teaspoon chana masala
    • ½ teaspoon salt
    • 1 teaspoon coriander
  • Canned Ingredients
    • Open and rinse in cold water 1 can garbanzo beans (15 oz)

Cook

  1. Place small sauce pan on medium heat and add:
    • 3 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Wait for mustard seeds to pop and lower heat and cover for 5 minutes.
  3. Once the mustard seeds are full dark, stir, bring the heat back to medium and add:
    • ¾ cup onion
    • ½ cup warm water (90°F)
  4. Once onions have fully cooked (turned clear) then add:
    • ¼ teaspoon turmeric
    • ¼ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ½ teaspoon fresh cloves garlic
    • ¼ teaspoon garam masala or ½ teaspoon chana masala
    • ½ teaspoon salt
    • 1 cup tomatoes
    • ½ cup warm water (90°F)
  5. Cover the small sauce pan and let simmer on low heat for 15 minutes.
  6. Stir the small sauce pan and add:
    • ½ cup warm water (90°F)
    • 1 teaspoon coriander
    • 1 can garbanzo beans (rinsed)
  7. Bring to a simmer and cover for 15 minutes.
    • Note: The goal is to burn off the excess liquid.

Bhajas

Makes

30 individual bhajas

Nutrition of Each and multiplied Calories by 2 since it is deep fried

  • 18 calories (36 calories- deep fried)
  • 0g fat
  • 0mg cholesterol
  • 20mg sodium
  • 20mg potassium
  • 3g carbohydrate
    • 0g fiber
    • 0g sugar
  • 1g protein

Ingredients

  • 1 cup chana flour (AKA besan, gram, chickpea flour)
  • ¼ teaspoon salt
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander
  • ½ teaspoon fresh ginger
  • ¼ teaspoon fresh jalapeño
  • ⅓ cup yellow onion
  • ⅓ cup potato
  • ⅓ cup banana

Equipment

  • small pan for deep frying
  • slotted spatula
  • medium size bowl

Steps

Preparation

  • Measure
    • 1 cup chana flour
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander
  • Mince
    •  ½ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
  • Slice
    • ⅓ cup yellow onion
    • ⅓ cup potato
    • ⅓ cup banana

Create the Batter

  1. Mix the following in a medium size bowl
    • 1 cup chana flour
    • ½ cup cold water
  2. Once you have pancake batter like consistency add
    • ½ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander
  3. Make sure to maintain the pancake batter consistency add cold water if needed.

Cookin Time

  1. Bring 2″ of canola oil to high heat in a small pan.
    • Test the  heat of the oil by dropping a small piece of batter into the oil it should quickly rise to the surface. If not increase the heat.
  2. Coat the prepared veggies in the batter and drop them into the canola oil flip each one over and remove once golden brown.
    • Repeat for all prepared items.

Cilantro Mint Chutney

Nutrition of Cilantro Mint Chutney

  • 10 calories
  • 0g fat
  • 0mg cholesterol
  • 588mg sodium
  • 12mg potassium
  • 2g carbohydrate
    • 0g fiber
    • 0g sugar
  • 0g protein

Ingredients

  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon garlic
  • ¼ teaspoon jalapeño
  • ½ bundle fresh mint
  • 1 bundle fresh cilantro
  • ½ lemon

Equipment

  • coffee grinder

Steps

Preparation

  • Measure
    • ¼ teaspoon cumin
    • ¼ teaspoon salt
    • ¼ teaspoon garlic
    • ¼ teaspoon jalapeño
  • Destem
    • ½ bundle mint
    • 1 bundle cilantro
  • Cut in half and juice ½ of lemon

Chutney Making Time

  1. Add the following into the coffee grinder
    • ½ lemon juiced
    • ½ cilantro
    • ¼ mint
    • ¼ teaspoon cumin
    • ¼ teaspoon salt
    • ¼ teaspoon garlic
    • ¼ teaspoon jalapeño
  2. Blend together and add the rest of cilantro and mint to your tastes.

Quinoa Wraps

Makes

8 quinoa wraps

Nutrition of Each quinoa wrap

  • 363 calories
  • 8g fat
  • 5mg cholesterol
  • 351mg sodium
  • 1089mg potassium
  • 58g carbohydrates
    • 11g fiber
    • 4g sugar
  • 16g protein

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 jalapeno
  • 1 cup quinoa
  • 1 (15-ounce) can black beans
  • 2 cups cherry tomatoes
  • 1 shallot
  • 1 medium zucchini (~2 cups)
  • 1 medium red bell pepper (~2 cup)
  • 1 avocado
  • 1 lime
  • ¼ cup fresh cilantro leaves
  • 1¼ cups vegetable broth
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon fine Kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 cup shredded cheddar cheese
  • 8 burrito size flour tortillas

Equipment

  • large skillet
  • medium frying pan
  • spatula

Prepare Ingredients

  1. Mince
    • 2 cloves garlic
    • 1 jalapeno, ribs removed
  2. Dice
    • 1 shallot
    • 2 cups cherry tomatoes
    • 1 medium zucchini (~2 cups)
    • 1 medium red bell pepper (~2 cup)
    • 1 avocado halved, seeded, peeled and diced
  3. Chop:
    • ¼ cup fresh cilantro leaves
    • 1 lime in half
  4. Measure
    • 1½ teaspoons chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon fine Kosher salt
    • 1 tablespoon crushed red pepper flakes
  5. Rinse:
    • 1 cup quinoa
    • 1 (15-ounce) can black beans
  6. Have handy
    • Olive Oil
    • Cheese
    • Tortilla

Cookin Time

  1. Using large skillet on medium heat add: olive oil, garlic, jalapeno, shallots.
  2. Once garlic and shallots have cooked .Add the following ingredients to the skillet:
    • 1 cup quinoa
    • 1 (15-ounce) can black beans
    • 2 cups cherry tomatoes
    • 1 shallot
    • 1 medium zucchini (~2 cups)
    • 1 medium red bell pepper (~2 cup)
    • 1 avocado
    • 1 lime
    • ¼ cup fresh cilantro leaves
    • 1¼ cups vegetable broth
    • 1½ teaspoons chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon fine Kosher salt
    • 1 tablespoon crushed red pepper flakes
  3. Once the quinoa has flowered remove from heat.
  4. Bring a regular frying pan to medium heat. Put one tortillas into the pan heat one side, flip and add cheese to the heated side. once cheese has melted pull off the heat and repeat for the other 7 tortillas.
  5. Roll each wrap with a 1 cup scoop of the quinoa mixture from the skillet.

 

Coconut Kale Lentil Curry

Makes

6 servings

Nutrition of Each Serving

  • 287 calories
  • 6g fat
  • 0mg cholesterol
  • 386mg sodium
  • 51mg potassium
  • 42g carbohydrates
    • 15g fiber
    • 1g sugar
  • 16g protein

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium yellow onion
  • 4 garlic cloves
  • 1 inch fresh ginger
  • 1 bundle of dinosaur kale
  • 1 lime
  • 2 teaspoons kosher salt
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ½ cup red lentils
  • ¾ cup french green lentils
  • 3½ cups water
  • 14-ounce can unsweetened coconut milk

Prepare Ingredients (10 minutes)

  1. Mince
    • 4 garlic cloves
    • 1 inch fresh ginger
  2. Dice
    • 1 medium yellow onion
  3.  Chop
    • 1 bundle of dinosaur kale (de-stem for the best outcome)
    • 1 lime in half
  4. Measure
    • 2 tablespoons coconut oil
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt
    • 2 teaspoons mustard seeds
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon red pepper flakes
    • ½ cup red lentils
    • ¾ cup french green lentils
    • 3½ cups water
  5. Open
    • 14-ounce can unsweetened coconut milk

Cookin Time (1 hour 15 Minutes)

  1. In a large pot over medium – high heat add the ingredients below and stir until the onions turn clear.
    • 2 tablespoons coconut oil
    • 1 medium yellow onion
    • 4 garlic cloves
    • 1 teaspoon kosher salt
  2. Add the following ingredients and stir until all onions are evenly coated
    • 1 inch fresh ginger
    • 2 teaspoons mustard seeds
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon red pepper flakes
  3. Add the following ingredients and stir.
    • 14-ounce can unsweetened coconut milk
    • 3½ cups water
    • ½ cup red lentils
    • ¾ cup french green lentils
    • 1 teaspoon kosher salt
  4. Bring the pot to a boil.
  5. Turn the heat down to low and cover the pot. Stir ever 20 minutes and remove from heat after 40-50 minutes.
    • Note: The goal is to breakdown the red lentils.
  6. Stir all of the chopped dinosaur kale into the pot and return to simmer for a few minutes.

Sourdough Loaf

Makes

2 Sourdough loafs

Nutrition of Each Loaf

  • 1,258 calories
  • 278g carbohydrates
    • 35g sugar
    • 12g fiber
  • 0 fat
  • 50g protein
  • 3499mg sodium

Ingredients

Default Dough Ingredients

  • 525 grams water (80°F)
  • 20 grams salt
  • 200 grams active starter
  • 700 grams all purpose flour

Equipment

  • gram scale
  • dutch oven
  • large bowl
  • knife or razor blade
  • whisk
  • spatula or dough bowl scraper
  • bannton or parchment paper

Steps

Test Your Starter

  1. Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Pour 525 grams – water (80°F) into a large bowl.
  2. Add the 200 grams of active starter and mix thoroughly with a whisk. Mix until the floating cloud of starter is mixed completely into the water.
  3. Add 700 grams – all purpose flour and mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

  1. Let the sticky dough ball rest 1-4 hours in the large bowl.
  2. Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Add Air Bubbles

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • Note:
      • The dough has  become an elastic resilient dough that passes the window pane test (Pinch a little dough and pull it away from the dough ball, you should not be able to see through it).
      • If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.

Add More Air Bubbles

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Create 2 Loafs

  1. On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into two even round balls.
    • Note: Try to not push the dough down keep the air pockets you created.
  2. Let the dough balls rest for 20 to 30 minutes.
    • Note: They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.

Final Chance For Air Bubbles (Repeat for each loaf)

  1. Gently stretch and pull the dough from the sides to the middle of the dough ball.
  2. Place the dough seam side up in your floured/cloth lined banneton/bowl.
  3. Rise in the fridge 2-4 hours. 

Baking Time (Repeat for each loaf)

  1. PREHEAT oven to 450°F & set your empty dutch oven with lid in the oven for 30 minutes.
    • Note: Keep the formed loaf in your banneton or bowl in the fridge until you actually need to place it in your preheated dutch oven. Why? Cold dough will aide the oven spring.
  2. Pull out your VERY hot dutch oven remove the lid and add your dough.
    • Banneton: flipping the dough into the dutch oven as gently as possible seam side down.
    • Alternate method: Place high heat safe parchment paper over the bowl.
  3. Score the loaf with your lame knife or a razor blade or sharp scissors.
    • Why? So it looks cool no but really scoring helps the dough rise.
  4. Bake 30 minutes at 450°F in the dutch oven.
  5. Bake 10 minutes UNCOVERED Note: Remove the lid (and parchment paper).
  6. Remove loaf from the dutch oven.

Final Step (Repeat for each loaf)

  1. Check the center of the loaf should read about 205°F.
  2. 1 Hour let loaf sit on a cooling rack.
    • Why? hour to set the crumb

 

Pizza Dough

Makes

Four 10-12 inch pizzas

Nutrition of Each Pizza

  • 417 calories
  • 2g fat
  • 0 cholesteroll
  • 1166mg sodium
  • 84g carbohydrates
    • 4g fiber
    • 1g sugar
  • 11g protein

Ingredients

Regular Dough Ingredients

  • 1½ cup warm water (105°F-115°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 3¾ cup all purpose flour
  • 2 teaspoon kosher salt
  • 1 teaspoon sugar

Whole Wheat Dough Ingredient Option

  • 1½ cup warm water (105°F-115°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 3½ cup whole wheat flour
  • 2 teaspoon kosher salt
  • 1 teaspoon sugar

Optional Ingredients

  • 2 tablespoon – extra virgin olive oil (Not needed if cooking pizza in a wood-fired pizza oven)’

Equipment

  • gram scale
  • large bowl
  • whisk
  • spatula
  • parchment paper
  • rolling pin
  • baking sheet (optional: for oven)
  • cutting boards

Preparation

Make The Dough

  1. Combine liquid ingredients and whisk until foamy – Let sit for 10 minutes until dry yeast is fully dissolved
    • 1½ cup warm water (105°F-115°F)
    • 1 package (2¼ teaspoons) active dry yeast
    • 1 teaspoon sugar
  2. Combine dry ingredients
    • 3¾ cup all purpose flour
    • 2 teaspoon kosher salt
  3. Combine liquid and dry mixtures and knead dough for 7-10 minutes.

Add Flavor

  1. Place olive oil in a deep bowl, place dough into bowl and coat the dough with olive oil. Then cover top of bowl with plastic wrap.
  2. Allow the dough to rise in a large deep bowl at room temperature for 1 hour at 75°F-85°F , then determine next steps:
    • Slow: let sit of an additional 24 -48 hours in the refrigerator. (Most complex flavors)
    • Medium: let sit of an additional 8 hours at room temperature
    • Quick: let sit of an additional 30 minutes in a warm place (75°F-85°F)
    • PRO-TIP: Olive oil is not needed if you are using a wood fired over. Also, once the pizza dough has risen you can freeze it for later use

Pizza Making Time

Create 4 Individual Pizza Dough’s

  1. Remove the dough from the bowl on a flour dusted surface and divide dough into 4 even balls.
    • PRO-TIP: Try to not push the dough down keep the air pockets you created.
  2. Place each ball into its own bowl and let rise for 15 minutes – 2 hours.
  3. Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with  all purpose flour.
  4. Place the dough ball on the center of the floured parchment paper and roll the dough flat.
    • PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around. 
  5. Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

  1. Preheat
    • Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
    • Grill – 400°F
  2. Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
  3. Add toppings.
    • Tomato Paste
    • Tomato Sauce
    • Cheese
    • Toppings
  4. Bake Pizza for 10 – 15 minutes.
    • PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

  1. Divide dough into portion sizes
  2. Place on parchment paper uncovered in the freezer for 15-20 minutes
  3. Remove from freezer and place into individual freezer bags

Thaw Instructions

  1. Thaw Pizza dough in refrigerator for 5-6 hours
  2. Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.