Spinach Ricotta Pizza

Trader Joe's Pizza Dough $.99

1 Ball Pizza Dough

1/2 bag frozen spinach

6 oz Whole Milk Ricotta

1/4 cup Milk

1/4 cup Parmesean

Olive Oil, S&P

1 cup Shredded Mozzarella

1. Preheat oven to 475 degrees

2. Follow directions on pizza dough to spread and flatten dough (I'm no expert)

3. Place flattened dough on lightly oiled cookie sheet (using the olive oil)

4. Cook Pizza dough for 5 minutes and remove from oven

5. Combine Ricotta, Milk and Parmesean in a saucepan on low heat, stirring until smooth.
6. Thaw and strain spinach well.

7. Top pizza dough with Ricotta mixture, Spinach and finally the Mozzarella like a Rockefella

8. Bake Pizza for another 7 minutes or until cheese is bubbling

Roasted Ribeye, Potatoes, Broccoli & Hollandaise

Ribeye

Hint of Curry Powder
Salt & Pepper

1. Season steak with Curry, S&P
2. Broil for 2-3 minutes a side

Potatoes, prepared this way:
http://circularmeals.blogspot.com/2010/02/acme-hatfield-center-cut-pork-chops-buy.html

Broccoli, steamed

Hollandaise
Most Hollandaise recipes make enough for a dinner party. This is a quick, smaller version for weeknights.

1 egg yolk
1/3 stick butter
1 tbsp lemon juice

1. Combine 1/2 tbsp butter with egg yoke on low.
2. Meanwhile microwave remaining butter
3. Beat in hot butter and lemon juice

Quick Bolognese for 4

1/2 Onion, diced
1 small Carrot, shredded
1 tbsp Olive Oil
1/2 lb Sweet Italian Sausage, skinned
Large Garlic Clove, minced
14 oz can diced Tomatoes
Salt & Pepper (dry Basil optional)
1/2 cup chicken broth or white wine
1/2 cup half & half

1. Saute Onions and Carrots in Olive Oil until tender
2. Add Garlic and Sausage. Break sausage into small morsels. Cook on medium until lightly browned, approx 5-10 minutes.
3. Add Tomatoes, Broth and Salt & Pepper.
4. Bring to a Boil, then simmer 10 -15 minutes.
5. Add Half & Half. Heat another minute or so and serve with parmesean over choice of pasta.

Ginger Pork & Cinnamon Prunes, with Pea Shoots, Rice

Sweet Ginger Pork & Cinnamon Prunes

Pork Tenderloin
1 tsp Sugar
½ tsp Ginger
Salt & Pepper
½ tsp Cinnamon
½ cup Prunes


1. Soak Prunes in ½ cup hot water.
2. Preheat oven to 400.
3. Combine Sugar, Ginger, Salt & Pepper. In a baking pan, rub mixture onto pork loin.
4. Srain prunes and pour reserved water over pork.
5. Cover Prunes with Cinnamon. Tuck prunes underneath the pork loin.
6. Bake for 15 minutes then reduce heat to 325 and bake for an additional 15 minutes


Pea Shoots

Peanut Oil
½ clove garlic, crushed and minced
¼ cup soy sauce

1. Steam Pea Shoots for 2-3 minutes until tender. Drain and set aside.
2. Heat peanut oil over medium and add garlic. Cook for 1-2 minutes. Do not brown.
3. Stir in Pea Shoots until fully coated with the oil. Finish with Soy sauce and remove from heat.