Forget about delivery pizza. Just keep a couple dough balls in the freezer, and you'll be able to whip up a homemade pizza faster than you could have one delivered.Make a large batch of pizza dough to save time and money when preparing the classic family favorite. Pizza dough freezes well if you wrap it properly. Prepare enough dough to last you for a few months for pizza anytime.
Freezer bags & plastic wrap
A permanent marker
Click here to see my favorite Homemade pizza dough recipe ( Just replace honey with sugar to make it Vegan)
How To Make Pizza Dough:-
Prepare the pizza dough as you normally would and let it rise one time.Punch the dough down and separate it into round balls. Each ball should be enough dough to make whatever size pizza you usually make.
How To Freeze Pizza Dough:-
Wrap each ball of dough tightly twice in plastic wrap. Use enough plastic wrap so that the dough doesn't push its way out of the wrap.Place each wrapped ball of dough in a zip-top bag and squeeze out the air, then seal. Label the bags with the date and "Pizza Dough" so that you can find and identify them later.
How To Thaw:-
Simply thaw your dough in the fridge overnight. Then, take it out, and allow it to come to room temperature and to go through the first rise. Proceed with your pizza recipe as usual.
1) If your recipe makes enough dough for more than one pizza, divide your dough into individual pizza amounts before you package it for the freezer.
2) Store your pizza dough in the freezer until you need it. It'll keep indefinitely, but is best used within three months.
3)Turn this kid-friendly favorite into a complete meal by serving it with a side salad. Add a selection of veggies such as cucumber, diced tomato and chopped carrots. Top with a creamy dressing.
4)The pizza dough should be frozen after it has risen once and been knocked back. Divide the dough into your preferred portion sizes, wrap loosely in clingfilm and seal each ball of dough tightly in a freezer bag. Thaw the dough overnight in the fridge, or for 2-3 hours at room temperature, then roll out, spread on toppings and bake.
5)It’s best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But the dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
6)If you want to bake the pizzas next day then do not freeze ,just line a floured baking sheet , put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they’ll almost double in size), and let them rise in the refrigerator overnight. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
7)Use a pizza stone and preheat it in a crazy hot oven for 30 minutes before baking. This gives you a great crispy crust and chewy, doughy center.
Rice is a staple diet for most of India. It can be cooked to one's own taste. The versatile use of rice can be seen in many different cuisines. In fact it can be used in all forms, as an entree, main or even a desert! These 14 Simple Vegan Rice Recipes are simple, quick and, best of all, delicious!
Black beans and rice is a common staple among Hispanic culture because it is hearty, nutritious and easy on your budget.This hearty dish not only is high in fiber but also has that magical mix of protein and carbohydrates to keep your energy levels stable.Here is quick and easy recipe for black beans and rice with onion, bell pepper,spinach, garlic, Tabasco, and white rice. White rice is normally used in this common dish, but brown rice is even better.
This is our family favorite recipe and can be made in a jiffy if you have cooked rice ready or have leftover rice from last night's supper. . Capsicum rice gives a tangy flavor and can be eaten along with some raita or chutney.It can also be made for any pot luck parties or special occasions
Mexican rice is commonly known as Spanish rice or sopa de arroz in Mexico ..No Mexican meal is complete without a big platter of fluffy seasoned rice. This is the most simple, delicious Mexican rice recipe you will ever make.You don’t need any special ingredients to make Mexican rice at home, so it’s worth to try it out for yourself.
Make easy and soul-satisfying food with minimal fuss and quick clean-up. These one-pot meal is perfect for suppers, make-ahead meals or when you just don't feel like spending too much time in the kitchen. Just toss all your ingredients into a single skillet or stockpot and you have no-stress, no-mess recipe for any night of the week.
This is a quick, tasty and cheap dinner are perfect for those nights when you're wondering what to put on the table.This hearty side dish not only is high in fiber but also has that magical mix of protein and carbohydrates to keep your energy levels stable
Tomatoes sauteed with spices and then added to rice makes a delicious southern rice delicacy know as Tomato rice.This delicious yet simple to prepare dish is full of wonderful flavors. Tomatoes can be pureed or chopped while adding . It can be eaten as it is or with some yogurt, or on the side of any Indian style vegetable curry dish.
Pulao is my all time favorite dish, it is easy to make in many variations.This recipe is great to make woth leftover chiockpeas or canned chickpeas.It can be served as side dish or with any curry of your choice or wrap in a tortilla.
One of my dear friend made these yummy thai fried rice for potluck.Please adjust the spice level as per your taste as these are on little spicy side , exactly the way i love :). These tastes extra yummy when you add baby corn,fried cashew, raisin and pineapples.
Here is my version of Carrot Fried rice..These rice are not only appealing to eyes because of beautiful orange color of carrots but also to the stomach..It has the perfect balance of salt & sweetness..
Lemon Rice is a famous South Indian dish also called Nimmakaya Pulihora in Telugu ,
Nimbehannu Chitranna in Kannada, Yelumiccha Pazha Sadham in Tamil .It is very light & refreshing in taste. It is best to make when you have some leftover rice or if you are in a hurry and don't have enough time to make the entire meal
This zesty lemon rice can also be served as a perfect side dish for your lunch/dinner.
Spinach offers twice as much fiber as other greens. It is a good source of iron & loaded with vitamins and minerals, some of which are hard to find in other foods. I love making rice pulao with different combination of veggies..Here is the recipe of one of my favorite veggie combination in pulao.
BRING CHEER TO THE BREAKFAST TABLE WITH HOLIDAY PANCAKE CREATIONS MADE SIMPLE
It’s always fun to plan out a festive breakfast for the holidays.Snowman Pancakes are perfect for wintery days or Christmas breakfast. Both kids and adults will love these yummy pancakes. Invite your little ones to help decorate their snowmen and they'll jump out of bed in a hurry!
Your favorite Pancake batter ( Check at the end to see list of my favorite pancake recipes)
Decorations ( I used strawberries, chocolate chips, pecans, maple syrup , powdered sugar, see more options in Notes below)
1) HEAT skillet over medium-high heat or griddle to 375ºF. Spray with no-stick cooking spray.
2) Using about 1/4 cup of batter for a snowman, pour 2 pancakes, one slightly smaller than the other, onto the hot pan or griddle with sides touching to resemble a snowman.
3)Cook 1 to 1 1/2 minutes on each side or until golden brown.
Remove from griddle & decorate as desired.
Notes / Tips:-
1)You can also use medium sized spring release cooking scoop to create the perfect size pancakes for making Snowmen.
2)Other things you can use for decoration:-Pretzel sticks, chocolate chips, dried cranberries and/or halved banana slices, apple hat, blueberries or raisin eyes or buttons, jam for scarf, carrot nose, coconut whipped cream,Chocolate syrup,Marshmallow
3)Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.( See below)
4)For even more fun, let the kids decorate the pancakes themselves!
5)Alternative Way to make ghost pancakes:- Pre-fill a squirt bottle with pancake batter. Squirt outline on hot griddle first, then fill in with more batter.Cook one side and then flip.
Satisfy that sudden brownie craving in mere minutes with this recipe prepared in a mug and a microwave oven.A denser, fudgier, more chocolatey version of the chocolate mug cake - a chocolate mug brownie.This really is more for those of you who prefer "fudgey" brownies to "cakey" ones.
1 Minute Vegan Mug Brownie Recipe
Preparation Time:- 2 Minute Cooking Time:- 1 Minute (more or less depending upon your microwave) Serves:- 2
Cilantro is an herb and is sometimes referred to as coriander.Cilantro and Coriander come from the same plant, but they are not the same thing — although the words are often used interchangeably. "Cilantro" refers to the herb — the green leafy bits. "Coriander"refers the spice — the roots and seeds, which are usually dried.
It makes a good complement to spicy foods. Cilantro is commonly used in Asian, Mexican and Indian cuisines.Although it is usually just the leaves of the fresh cilantro plant that are used, the stems and roots are edible as well.Cilantro is typically sold in bundles of fresh leaves and stems or grown in the garden.
How To Buy Cilantro:-
Cilantro is available year-round.Choose cilantro with bright,aromatic & evenly-colored green leaves, showing no sign of yellowing or wilting.If it has no aroma, it will have no flavor
How To Store:-
1) As soon as you arrive home with fresh cilantro, remove the cilantro from the produce bag.
2)Pick out any wilted leaves & remove any leaves at the bottom of the stems. (You do not want the leaves in the water.)
To Store In Refrigerator:-
1) Place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag.Leave plenty of room for the leaves to breath but secure it tightly around the bottom of the glass with a rubber band and refrigerate.
2) When ready for use, simply pull out or snip off the desired amount and re-cover.
3)The water should be changed every 2 to 3 days and also pick out any wilted leaves when you do.
4)Do not wash the herb until you are ready to use it.This technique will keep your cilantro fresh for up to 2 weeks.
To Store The Freezer:-
1) Gently rinse the bunch in cool water and let air dry.. I even pat them with a towel sometimes. Get them dry as possible.
2) Snip the tips of the stems with a pair of scissors/kitchen shears Or pick the leaves if you don't like using the stem part in your food.
3)After the leaves are completely dry i put them in a airtight ziplock container or freezer bag. Label them with name & date & freeze.
4) When ready to use just break the amount you need, give it a rough chop and add to your dish..Do not thaw before using.
Place a small amount dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a ziplock bag, returning to the freezer immediately. Use within 6 months.
Frozen cilantro is not great for garnishes, but it’s just fine for most recipes, including guacamole, soups, and any sauce that calls for fresh cilantro.
When freezing ,after picking the leaves, mix them with a small amount of olive oil... just enough to coat the leaves. Then pack into freezer bags and freeze for later use. The olive oil makes it really easy to separate the frozen leaves and also adds an extra flavor to the mix.
Frozen cilantro separates fairly easily and even in chunks chops easily on a cutting board.
You can also puree the leftover herbs(any) with just a little oil and freeze the puree in ice cube trays.
Cilantro can be frozen for upto 4-6 months.
Do not wash the cilantro until you are ready to use it, as it tends to go bad more quickly when moist.
Fresh cilantro leaves do not simmer well because heat diminishes their flavor quickly. The leaves should be removed from their stems and added to a dish just before serving. In fact, a very quick rough chop of the leaves will release the herb’s full strength of flavor; again, chop and use immediately.
Roasted vegetables & spices fill these vegan burritos. Roasting vegetables intensifies their flavor.I suggest using whatever vegetables you can get for a good price.Burritos like these are a great option to feed picky eaters, since you can customize the filling.This sure is a yummy way to pack a bunch of veggies into a meal.
Veggies of your choice cut into cubes
Olive Oil:- 1/8 Cup
Garam Masala:- 1-2 Tbsp or as per your taste ( or any other spice mix you like garlic powder, onion powder, taco seasoning, Italian dried herbs mix, cumin powder etc)
Serve with the following optional additions:
your favorite salsa or pico de gallo
diced avocado or guacamole
vegan sour cream
Diced seeded tomatoes
Hot sauce or sriracha
HOW TO ROAST THE VEGETABLE
Preheat your oven to 400 degrees.
Chop the vegetables into bite-sized pieces.
Toss the vegetables with olive oil, salt & garam masala or any other seasoning mix you are using.
Spread the vegetables out over a large sheet pan ( cover the sheet pan with aluminium foil for easy cleanup) and roast for 30-40 minutes, stirring once half way through.
Take it out and squeeze some lemon juice on the top and mix everything well.
HOW TO MAKE THE BURRITO ( This is how i made mine but you can use/replace any ingredient with the optional additions list given above)
Warm your tortilla on a plate in the microwave for about 10-20 seconds.The tortilla should be warm and pliable.
Add Guacamole in the center of each open flour tortilla.
Add roasted vegetables, followed by salsa & cilantro over the top.
Fold/Roll the burrito.
Coat an 8-inch nonstick skillet with cooking spray; heat over medium to medium-high heat.Transfer the burrito to the hot skillet (seam side down ) and cook until light brown, carefully flip the burrito and cook the another side. ( this step can be skipped if you have cooked tortilla, mine was not cooked).
Wrap in foil if desired. Repeat with the rest of the tortillas.
Vegetables you can use:- zucchini, bell pepper, onion,sweet potato,carrot and mushrooms,brussel sprouts etc
You can store the roasted vegetables in an air tight container after it is cooled completely in the refrigerator for upto a week and use as you need it.
You can also add :-BROWN RICE OR PROTEIN-RICH QUINOA OR ADD LENTILS AND LEGUMES.
To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables— with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.
To Freeze The Burrito :- See my post here for the complete directions and step by step pictures.The burritos can be heated in the microwave (remove plastic wrap), baked in the oven (smothered with enchilada sauce), crisped in a skillet, or grilled in a countertop grill or sandwich press .
(Grilling Directions – Thaw. Place burritos in foil on a hot grill and grill for 10-15 minutes, flipping occasionally & For Oven Heating– Thaw. Keep burritos in foil ( remove the plastic wrap) and bake at 350 degrees for 10 minutes.