1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” Let stand (turning often) for several hours (best overnight.) Grill away!
1. Thaw pizza dough according to directions on package. Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
2. Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
3. Layer the deli selections meat, then cheese, then meat, etc. You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
4. The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
5. Roll or fold the layers of food away from you.
6. Brush on egg mixture on the exposed dough as you go.
7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center. Coat with egg & flip onto a baking sheet lined with parchment paper.
8. Coat all remaining surfaces, even if you slop some on the paper.
9. Cut 3 or 4 slices into the top of the loaf about half way deep.
10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices. 11. Let the dish rest a few minutes before serving. Slide into 1″ wide slices to serve.
Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed. You can freeze the leftovers and reheat it later.
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute. 2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil. 3. Mix in the flour. Stir well & often until it becomes a paste-like mixture. 4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken. 5. Add water to the desired consistency. 6. Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
