Awesome Whole Wheat Pizza Crust

I did it, it worked and we'll be making this again. The special topping that Sean invented that we'd also like to make again was mozz cheese, feta, shredded potatoes mixed with olive oil and chopped fresh rosemary. Yum!

INGREDIENTS:

1 teaspoon white sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast

1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour

DIRECTIONS:

1.	In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2.	Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3.	When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4.	Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5.	Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Moosewood's Cauliflower Cheese Pie

Cauliflower Cheese Pie - tried this tonight and it was great!

http://www.recipe-source.com/main-dishes/dinner-pies/cauliflower-cheese1.html

Broccoli Pesto Pasta

1 package(s)	(16 ounces) spaghetti or thin spaghetti
1 bag(s)	(16 ) frozen chopped broccoli
1 cup(s)	chicken broth
1/4 cup(s)	Parmesan cheese, grated
2 tablespoon(s)	olive oil
1 small	garlic clove
1/4 teaspoon(s)	salt
	Coarsely ground black pepper

DIRECTIONS

1. In saucepot, prepare pasta in boiling salted water as label directs. In saucepan, prepare broccoli as label directs.
2. In food processor, with knife blade attached, blend cooked broccoli, chicken broth, Parmesan, olive oil, garlic, and salt until smooth, stopping processor occasionally to scrape down side.
3. Drain pasta; toss with broccoli pesto. Sprinkle with coarsely ground black pepper to serve

I found this recipe online at goodhousekeeping.com. What I did to change it to fit our dinner is to add a jar of drained marinated artichoke hearts to the puree and we used what we call "protein pasta" which is the yellow boxed barilla whole wheat pasta. We used a short pasta since Patrick can't really eat spaghetti all that easily.

I have to say the artichokes made this super awesome. I would not skip that part if you are making this. I froze the leftover pasta into a malliable silicone muffin mold so that we'll have quick lunches or dinners for Patrick.

Enjoy!