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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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