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Easy Cooking When You Can't Eat Out
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Easy Cooking When You Can't Eat Out
by Janis Kracht

I have not printed a recipe in the Gazette in a long time, but
here are two that might help when you can't eat out. The first
is one that the WashingtonPost published to help out those who
normally don't cook much. I've also included a second recipe
for pan pizza which is great because this is no-knead recipe
that anyone can make.

1. "Better Than Takeout Fried Rice" Printed in The Washington
Post

2-4 servings; 2 main-course servings or 4 side-dish servings
Ingredients

1/4 cup plus 1 1/2 teaspoons grapeseed, canola, peanut or
vegetable oil
2 large eggs, beaten
One 1-inch piece peeled fresh ginger root, minced (1
tablespoon)
Pinch crushed red pepper flakes
1 medium carrot, cut into 1/4-inch dice (peeled or scrubbed
well; 1/2 cup)
1/2 cup fresh or frozen corn kernels, defrosted
1/4 cup fresh or frozen green peas, defrosted
2 cups cold cooked rice
1/4 cup chopped scallions (white and green parts)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon plus 1 1/2 teaspoons soy sauce
1/4 cup pine nuts, almonds, peanuts or cashews, toasted
(optional; see NOTE)

Directions

Heat a 12-inch stainless-steel skillet over medium-high heat.

When a few drops of water flicked over the surface evaporate in
a second or two, the skillet is at the right temperature.

Swirl in 2 tablespoons of the oil to coat the bottom of the
skillet.

Add the beaten eggs and tilt the skillet so that they spread,
covering the surface like a crepe.

Cook for about 30 seconds to 1 minute, until it's just set.

Use a thin spatula and flip the eggs over; cook for 5 seconds to
make sure they are thoroughly cooked through. Slide the eggs
onto a cutting board, then cut into small strips.

Wipe the skillet clean, then return it to medium-high heat.
Repeat the water test to make sure the skillet heat is the right
temperature.

Pull the skillet off the heat, add 1 tablespoon of oil, swirling
the pan to coat the bottom and sides. (If the oil begins to
smoke, the skillet is too hot. Let it cool for a few minutes,
wipe it clean, wash and start again.)

With the skillet back over medium-high heat, add the ginger and
crushed red pepper flakes; stir-fry for 10 seconds, or just
until fragrant.

Add the carrot; stir-fry for 30 seconds, or until they turn a
brighter shade of orange. Add the corn and peas; stir-fry for 1
minute.

Make a small clearing in the center of the pan and pour the
remaining 1 tablespoon plus 1 1/2 teaspoons oil into the
skillet, then swirl to distribute.

Add the rice and scallions; stir-fry for 2 minutes, breaking up
the rice with a spatula until the rice is heated through.
Season with the salt and white pepper.

Pour the soy sauce around the edges of the skillet, then
stir-fry to incorporate it. Return the cooked egg to the
skillet, along with the nuts, if using, tossing to incorporate.
Stir-fry until the egg is just warmed through.

Serve right away.

NOTE: Toast the nuts in a small, dry skillet over medium heat
until fragrant, 3 to 5 minutes, shaking the pan a few times to
avoid scorching. Let cool completely before using. Your rating

Adapted from a recipe by cookbook author Grace Young posted on
TheKitchn.com.

2. Easy Pan Pizza
https://www.jennycancook.com/recipes/easy-pan-pizza/

"This is the best pan pizza you will ever have! Using a cast iron skillet
makes it crispy and golden brown. I always remove some of the moisture from
mushrooms & veggie toppings and CÇ£degreaseCÇØ the pepperoni for a never-soggy,
crispy crust. "... Jenny Jones

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 4 hours, 30 minutes
Makes: Makes one 10-inch pizza

Easy Pan Pizza

Ingredients:

1 1/2 cups (7 ounces) bread flour (all-purpose flour works
too)
1/4 teaspoon yeast - instant or active dry
3/4 teaspoon salt
3/4 cup warm water

1 Tablespoon olive oil for greasing pan
1/3 cup pizza sauce
4 ounces part skim mozzarella cheese, hand shredded
toppings of your choice (I use reduced fat turkey pepperoni,
peppers, onions, and mushrooms)

Instructions:

Combine flour, yeast, and salt in a medium bowl. Add hot tap
water (120 - 130+# F) and combine well. Cover tightly with
plastic wrap and let stand on counter top for 3 hours.

After the resting time of 3 hrs, dough will be double in size,
puffy & soft, and dotted with bubbles. Sprinkle the dough with
a little flour and stir briefly until it forms a ball.
Grease a 9 or 10-inch cast iron skillet.
Place dough in skillet, spreading close to the edge with oiled fingers.
Cover with a pot lid or plate and let rest at least an hour, preferably two.
It will continue spreading as it rests.
Preheat oven to highest temperature - 500/550+# F.
Add sauce, cheese, and toppings.
Cook on a stove-top burner on medium-high heat for 3 minutes.
Place in oven and bake about 15 minutes (start checking at 12).

Note: To reduce moisture when adding sliced mushrooms, peppers, or onions,
place them between double paper towels between 2 plates. Microwave 1 minute
and press out excess moisture with paper towels. The same process (30 sec.
in microwave) removes excess fat from pepperoni.














FIDOGAZETTE Vol 14 No 12 Page 4 March 18th, 2020


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