Cooking Basics

*Refer to “Substitute Ingredient List” for healthy ingredient recommendations 

Ingredients:

• 2 1/2 C pastry flour (GF King Arthur All Purpose flour blend)
• 1 tsp salt
• 1/2 C + 2 Tbsp butter or coconut oil, softened
• 1/2-3/4 C water

Instructions:

Mix dry ingredients together and add butter. Mix with work until well combined and crumbly. 

Slowly add 1/2 to 3/4 C water until consistency is reached. 

Divide dough into two portions and separately roll out. 

Place one crust into a well-oiled (coconut oil) glass pie dish.

Bake at 350° for 10 minutes. 

Let cool before adding pie filling. 

Pour the pie mixture of choice into the prepared crust, cover with the second crust, crimp edges, and cut holes in the top of the pie shell. 

*Can make and bake ahead of time. Simply bake and let cool, cover with parchment press plastic wrap over top, and form to the crust. Freeze or refrigerate until needed.

Ingredients:

• 1/2 cup sourdough starter (113g)
• 4 cups flour (einkorn or spelt is best) (600g)
• 1 1/2 cups water (354g)
• 2 tsp. salt
• 2 tbsp olive oil (26.6)

Instructions:

Add the ingredients to a stand mixer bowl on the morning of pizza night.

With a dough hook, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.

Place in an oiled bowl and cover with a lid or plastic wrap. Rest at room temperature for about 8 hours.

Preheat oven to 475.

Divide the dough into 4 equal sections and allow to rest while you prepare your toppings.

Roll out on a lightly floured surface. I like to create a bit of a ridge around the outside for hand-stretched thickness.

Spread pizza sauce and top with your favorite toppings.

Bake for 13-15 minutes (I like to use a preheated pizza stone or cast iron skillet but you can also use a pizza pan.). Finish off with a 3-minute broil to achieve the browning on top of the crust.

Notes 

Be careful not to over-ferment the dough. This will leave you with a sloppy mess. If you can't bake it after 8 hours of fermentation, place it in the fridge to bake later.

This dough can be made days or even weeks in advance. If you plan to use it within a few days, place it in the fridge in an air-tight container until ready to use. Freeze the dough after rising for up to 2-3 months

Stovetop Salmon

(double the recipe for easy leftovers or keep in the freezer for another day)

• 2 Salmon fillets
• 2 Tablespoons Olive oil or Grass Fed Butter
• 1/2 lemon
• Salt and Pepper to taste

Instructions:

Pat dry the filets with a paper towel and coat them with salt, pepper, and lemon juice

Heat a large skillet over medium heat and oil the bottom of the pan. Cook salmon for 3-4 minutes on each side

Baked Salmon

Pat salmon dry with a paper towel and season with salt, pepper, and fresh lemon juice.

Place on a sheet pan lined with parchment paper or coated in avocado oil cooking spray.

Bake at 450F for 12-16 minutes or until the internal temperature reaches 145F (I highly recommend using an instant-read meat thermometer when cooking meats)

Enjoy with roasted vegetables such as asparagus, zucchini, and peppers, or atop a fresh Caesar salad!

Nutrition Facts Servings: 2 Amount per serving Calories 356% Daily Value *Total Fat 25g 32% Saturated Fat 3.6g 18% Cholesterol 78mg 26% Sodium 79mg 3% Total Carbohydrate 0.2g 0% Dietary Fiber 0.1g 0% Total Sugars 0g Protein 34.6g 

Vitamin D 0mcg 0% Calcium 63mg 5% Iron 1mg 6% Potassium 687 mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Browning meat is an easy and basic skill to learn that is versatile for many recipes.

This technique is for any ground meat (beef, turkey, or chicken)

Heat your skillet or pan to medium heat and toss your meat into the pan. Cook and stir so the meat won’t clump up until there is no pink remaining.

Use in recipes such as spaghetti, sloppy joes, chili, tacos, and patties, the list could go on and on!

Ingredients:

• 4 organic pasture-raised boneless skinless chicken breasts
• 2 tablespoons avocado oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

Instructions:

Preheat oven to 400 degrees F.

Lightly grease a baking sheet with avocado oil or line it with parchment paper

In a small bowl, mix together all seasonings

Pat chicken breasts dry with a paper towel and lay them across the prepared sheet pan. Drizzle each with more avocado oil and sprinkle the seasoning mixture onto each. Coat both sides well.

Bake uncovered for 40-45 minutes or until the internal temperature reaches 165 F.

Remove from oven and let rest for 8-10 minutes before serving. Enjoy atop a salad, with roasted veggies and rice, or however, your heart desires!

Notes: I highly recommend using a Digital Meat Thermometer for accuracy https://www.thermoworks.com/thermopop/?avad=184698_b30815e11

Nutrition Facts Servings: 4 Amount per serving Calories 133% Daily Value *Total Fat 2.4g 3% Saturated Fat 0.2g 1% Cholesterol 65mg 22% Sodium 310mg 13% Total Carbohydrate 1.3g 0%Dietary Fiber 0.6g 2% Total Sugars 0.2g Protein 26.2g 

Vitamin D 0mcg 0% Calcium 9mg 1% Iron 1mg 6% Potassium 36mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.