I am so glad to be back to menu planning. Last week we were in a tizzy from the storm and then had house guests. I hate to admit that we were living off of pre-packaged and fast food there for a while...and our stomachs let us know it!!!
So it's time to get back to eating healthier. Here is my plan and I will be subbing fresh veggies and dried beans for the canned ingredients and hopefully we'll be on the road to feeling better soon.
Monday: Brown Rice and Veggie Stir Fry
Tuesday: Slow Cooker Chicken Cacciatore
Wednesday: Chicken Gumbo (but plan to fry my okra until crunchy and put on the top - I saw that on "Throwdown with Bobby Flay" and it looked so good!)
Thursday: Black Bean Burritos on homemade whole wheat tortillas
Friday: Lasagna with Spinach and Peppers
Saturday: Focaccia Pizza Sandwiches (now I need to find a good focaccia recipe!)
Sunday: 15 Bean Soup with Cornbread
I make this recipe often, and if I can do it, I know you can. You can subsitute any herb, or leave it out. Also, I don't use pans; I roll it out on parchment and put it directly on a hot stone. Focaccia
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two 1/4-ounce packages (5 teaspoons) active dry yeast
1 teaspoon sugar (agave or honey)
2 cups warm water (105°‐115° F.)
1 tablespoon table salt
about 5 1/2 cups all-purpose flour ( I subsititute part wheat)
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated Parmesan
coarse salt for sprinkling
freshly ground black pepper for sprinkling
Preparation
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
Preheat oven to 450° F.
Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccia from pans and cool on racks.
Looks good! I'll try it!
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