The Basic Cookbook

Tostada Pizza

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Tostada Pizza

Pizza Dough:
1 tsp chopped basil (fresh or ground)
½ tsp garlic powder
¼ tsp crushed red pepper
2 tbs vegetable oil
½ cup whole wheat
½ tsp salt
½ tsp ground black pepper
¼ cup water

Tip: add water or wheat as needed. Dough should be soft and easy to flatten.

Mix dry ingredients first, then add oil and water.

Pizza Sauce:
2 tbs tomato paste
1 cup tomato sauce
2 garlic cloves
½ tsp freshly ground pepper
1 tsp basil (or 5 big basil leaves)
½ tsp salt

Put all ingredients in a blender and mix thoroughly.

Toppings:
pepperoni, onion, tomatoes, green peppers, cheddar, cream cheese, bananas, minched chilli.

Tip: use what ever topping you prefer!

Directions:
Flatten pizza dough. Use a rolling pin if needed. Heat oven to 375°F and bake for about 5-6 minutes or until golden and firm. Add pizza sauce on top of the pizza and then the toppings. Finally, add about 1 ¼ cup shredded cheddar cheese and bake until golden brown.

Watch the Video:

Tostada Pizza from TheBasicCookBook.Com on Vimeo.

Chayote and Orange Salad with Ginger and Miso Vinaigrette

Chayote & Orange Salad

Ingredients:
1 chayote, peeled and cut into thin strips
2 oranges, peeled and cut into sections
3 ounces baby spinach
1 cup red bell pepper, cut into strips
½ cup red onion, thinly sliced
2/3 cup Ginger & Miso Vinaigrette
2 tbs sesame seeds, toasted

Directions:
Combine chayote, orange, red pepper and red onion and mix. Add in the spinach, mix and drizzle with vinaigrette. Sprinkle with toasted sesame seeds.

Serves: 8
Preparation time: 15 min.
Cooking time: 2 min.

Ginger & Miso Vinaigrette

Ingredients:

½ cup rice wine vinegar
¼ cup water
¼ cup red miso
¼ cup green onions, chopped
2 tbs sugar
2 tbs ginger, peeled and grated
2 tbs soy sauce
4 tsp canola oil
2 tsp dark sesame oil

Directions:

Combine miso, water and rice vinegar in a medium bowl and whisk until smooth. Add soy, sesame oil, canola oil and whisk throughly. Finally, add scallions and ginger and whisk again.

Yields: 1 1/3 cup
Preparation time: 10 min.
Cooking time: 0 min.

Chayote & Orange Salad with Ginger and Miso Vinaigrette from TheBasicCookBook.Com on Vimeo.

Ginger Chicken Satay with Peanut Sauce

Ginger Chicken Satay with Peanut Sauce

• 4 large shallots
• 4 large garlic cloves
• 2 stalks of lemongrass (bottom 6-inch / 15 cm only)
• 1 jalapeno, stemmed and seeded
• 2 tbs minced fresh ginger
• 1 tbs soy sauce
• 1 tsp ground coriander
• 1 tsp freshly ground pepper
• 3 tbs light brown sugar
• 2 tbs Asian fish sauce
• 2 lb / 1 kg skinless, boneless chicken breast sliced lengthwise ½ inch / 1.5 cm thick.
• 3 tbs vegetable oil
• 1 cup unsweetened coconut milk
• ½ cup smooth peanut butter
• 2 tbs fresh lime juice
• 2 tbs chopped cilantro

Combine in a mini food processor the shallots, garlic, lemongrass, jalapeno, ginger, soy sauce, coriander and ground pepper. Add 2 tbs of the light brown sugar and 1 tbs of the fish sauce and process to a fine paste. Put half of the past into a large bowl. Take the chicken strips and thread them onto skewers. Put in a baking pan and cover well with paste.  Drizzle with 2 tbs of the oil and let stand for 20 minutes.

Heat the remaining paste in a medium saucepan and cook over moderate heat, stirring lightly for about 1 minute. Add the coconut milk, peanut butter and the remaining 1 tbs each of light brown sugar and fish sauce and bring to simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth.

Tip: Most chefs peel the ginger with a spoon. Why? Because that way very little of the ginger goes to waste.

Watch the video:

Grilled Shrimp with Asian Barbecue Sauce

Grilled Shrimp with Asian Barbecue Sauce

• Romaine lettuce leaves
• 1 ¼ lbs / 550 gr large shrimps, shelled and deveined with tail part of shell left on
• 4 (10- to 12-inches)/ (20cm – 30-cm) wooden skewers
• 1/3 cup / 80 ml hoisin sauce
• 3 tbs ketchup
• 1 ½ tsp grated fresh ginger
• ¼ tsp Chinese five-spice powder
• 2 tbs rice vinegar
• 2 tbs water

In a small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tbs vinegar to make Asian barbecue sauce.  Remove ¼ cup barbecue sauce and stir in the water and the remaining 1 tbs vinegar. Reserve to use as dipping sauce. Brush shrimp with some of barbecue sauce from bowl. Place shrimp on hot grill rack and cook for 2 minutes. Brush with more sauce; turn and brush other side with

Tip: soak skewers in hot water for at least 20 minutes to prevent them from charring.

Servings: 4

Preparation time: 20 min.

Cooking time: 5 min.

Watch the video:

Grilled Shrimp with Asian Barbecue Sauce from TheBasicCookBook.Com on Vimeo.

Honey-Roasted Plums with Thyme and Whipped Cream

Honey-Roasted Plums with Thyme and Whipped Cream

• 2 tbs light brown sugar
• 2 tbs honey
• 2 tbs unsalted butter
• 8 fresh thyme sprigs
• 1 tsp chopped almonds
• 4 large plums, ripe but firm
• 1 cup sour cream
• 1 cup whipped heavy cream

Directions:

Preheat oven to 400°F (200°C) . Melt butter on a large ovenproof nonstick skillet and add brown sugar. Mix together until sugar has dissolved. Add in the thyme sprigs and plums – cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown – or for about 4 minutes (check frequently to prevent burning).

Fold together sour cream and whipped cream.

Divide plum halves among 4 plates. Spoon sauce from skillet over plums, leaving most of the thyme sprigs behind. Serve whipped cream on the side.

Servings: 4
Preparation time: 5 min.
Cooking time: 10 min.

Watch the Video:

Garbanzo Pita with Avocado Spread

• 1 (15oz / 425 gr) can chick peas, rinsed and drained
• ½ cup / 120 ml cheddar cheese, shredded
• ¼ cup / 60 gr tortilla chips
• 3 scallions, finely chopped
• 1 tbs cilantro, finely chopped
• 1/8 tsp ground cumin
• 1 large egg white
• 2 tsp canola oil

Spread:

• 1 avocado, mashed
• 2 tbs tomatoes, finely chopped
• ¼ red onion, finely chopped
• 2 tbs sour cream
• 1 tbs fresh lime juice
• ¼ tsp salt
• ¼ tsp pepper
• 2 (6-inch / 15 cm) pitas, each cut in half

Filling:

• Lettuce
• Cilantro

To prepare patties, place pinto beans in a medium bowl. Add cheese, tortilla chips, scallions, cilantro, cumin and egg white and mash together thoroughly. Form into 4 (½-inch thick) oval patties.
Heat canola oil in a large nonstick skillet over medium-high heat. Add patties, cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, while patties cook, combine the avocado, tomato, red onion, sour cream, lime juice and salt. Place 1 patty in each pita half. Spread about 2 tbs avocado spread over patty in each pita half and fill with lettuce and cilantro.

Servings: 4
Preparation time: 15 min.
Cooking time: 6 min.

Watch the Video:

Garbanzo Pita with Avocado Spread from TheBasicCookBook.Com on Vimeo.