Friday, July 08, 2005

Fast Focaccia

1 1/2 cups flour
1 package fast-rising yeast
1/4 tsp salt
2 tbsp olive oil
1 cup very hot water

Mix dry ingredients together, make a well in the center. Pour in the olive oil and water, mix together to form a soft dough.
Turn out on a floured surface and knead for 5 minutes, or until smooth.

Divide into 2 parts, form into balls and cover. Let rise for 15 minutes, punch down and form into flat oblong shapes. Allow to rise 15 minutes, sprinkle olive oil and other toppings of your choice just before putting into the oven.

Bake at 400 degrees until bread starts to brown around the edges, about 20 to 30 minutes.

Ratatouille Marcia

I love ratatouille and I love Mexican food as well.

This recipe is a blend of those loves.

1/2 cup chopped onion
1 clove garlic, minced
1 poblano pepper, cut into rings [any pepper you prefer can be substituted]
2 canned jalapenos, chopped
1/4 cup olive oil

Brown onion in olive oil adding pepper in when the onion gets translucent. Add garlic when the onion and peppers are close to done.

After they have finished cooking add 2 15oz. cans diced tomatoes, or 4 medium fresh tomatoes.
Add 1 tsp oregano, 1/2 tsp cumin and 1/4 tsp ground black pepper, lower heat and allow to cook down while you chop the rest of the vegetables.

2 small zucchini
2 medium to small yellow squash
1 large eggplant

Chop and add to tomato mixture, cooking down for 30 to 45 minutes.

Serve hot or cold.