31
32
2
teaspoons (10 ml) active dry yeast
1
teaspoon (5 ml) granulated sugar
1¼ cups (300 ml) warm water [105°–115°F
(40°- 46°C)]
3
1
⁄
3
cups (833 ml) unbleached,
all-purpose flour
1½ teaspoons (7 ml) kosher salt
3
teaspoons (15 ml) extra virgin olive oil
In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about
3 to 5 minutes. Insert metal blade in work bowl and add flour, salt and 2 teaspoons (10 ml) olive oil.
With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it.
Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead
dough. Dough may be slightly sticky. Coat dough evenly with 1 teaspoon (5 ml) olive oil; transfer to a
plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is
rising, prepare any pizza toppings.
Put dough on a lightly floured surface and punch down. Roll into desired crust sizes.
Follow pizza recipe.
Nutritional information per serving:
Calories 259 (10% from fat) • carb. 49g • pro. 8g • fat 3g
• sat. fat 0g • chol. 0mg • sod. 337mg • fiber 2g
Pizza Dough
Once you see how simple pizzas are to make,
you will never order one to be delivered again.
Makes 1¾ pounds of dough, three 12-inch (30cm) or
six 6–7-inch (18 cm) crusts / 6 servings
Preparation: 5–10 minutes, plus 55 minutes rising and resting,
5 minutes assembly and 10 minutes baking
Entrées
East-West Chicken and Vegetable Stir-Fry with Pasta
Asian flavours blend with Parmigiano-Reggiano and pasta in this colourful and
delicious stir-fry.
Makes 6 servings
Preparation: 40–45 minutes
4
boneless, skinless chicken breast halves
[about 1¼ pounds (625 g)]
12 ounces (340 g) dry pasta shapes such as
fusilli, radiatore, penne, or double elbows
1½ ounces (43 g) Parmigiano-Reggiano cheese,
cut into ½-inch (1.25 cm) cubes
1
garlic clove, peeled
5
slices peeled ginger, each about the
size of a quarter
1
red bell pepper, stem, ribs and seeds
removed, cut to fit the feed tube
½ yellow bell pepper, stem, ribs and seeds
removed, cut to fit the feed tube
2
large carrots, peeled and cut into 1½-inch
(3.75 cm) lengths
2
broccoli stalks, florets cut to serving size
pieces, stems reserved
3½ tablespoons (50 ml) sesame oil, divided
2½ teaspoons (13 ml) cornstarch
½ cup (125 ml) chicken stock
3
tablespoons (45 ml) tamari or soy sauce
(may use low sodium)
3
⁄
8
cup (93 ml) sherry
½ cup (125 ml) slivered almonds, lightly toasted
Nutritional information per serving:
Calories 570 (30% from fat) • pro. 41g • carb. 59 • fat 19g
• sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap
and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking
pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain the
pasta and set aside; keep the water simmering.
Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube and
process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger; process
until finely chopped, about 5 seconds. Remove and reserve.
Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots
horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a vegetable
peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to slice. Remove
and reserve.
Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pressure to
slice. Toss with 1½ tablespoons (25 ml) of the sesame oil and set aside on a plate separate from the vege-
tables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine the cornstarch
and chicken stock in a small bowl; set aside.
Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, add the
chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add the remain-
ing sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced broccoli
stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell pepper; stir-fry for
another 30 seconds. Return the cooked chicken to the pan along with the tamari sauce and sherry, and
cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering
pasta water to reheat. Drain and add to the stir-fry pan; toss to combine. Remove from the heat, add half
the cheese and toss to coat with the sauce.
Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted almonds.
Serve immediately.
