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description= BrokeAss Gourmet is the premier food, wine and lifestyle blog for people who want to live the high life on the cheap. BrokeAss Gourmet features daily recipes modeled after high-end restaurants for $20 or less, based on easily found and inexpensively procured ingredients.;
author= Gabi Moskowitz;
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ing color and autumn seems simultaneously lightyears away and rapidly approaching i remember the feeling vividly from when i was a kid back when summer meant popsicles sleepaway camp and reading judy blume by the town pool and later on sprinkles covered cones at tcby month long babysitting gigs and first kisses at beach bonfire parties it s different on this side of things as the one responsible for making sure the forms appointments reading lists registrations and goals set two months earlier when we had a whole summer before us are completed in a timely fashion whilst also making sure we soak up as much outdoors time and make as many sunscreen scented memories as we possibly can before we re all suddenly cast back into real life this clever shawarma cooking technique which i first learned about from the delightful nadiya of gbbo fame feels to me like it nicely straddles both real life and the timeless magic of summer shawarma a rotisserie meat dish which originated in the ottoman empire and is popular across the middle east is perfect warm weather food deliciously grilled spice laden and loaded with flavor and when served wrapped in a pita extremely portable making it ideal for outdoor eating traditionally shawarma is cooked on a rotating spit resulting in meat which is tender and juicy on the inside and nicely crisped on the outside but you can get a pretty darn similar result by packing marinated chicken breasts or thighs into an 8 cup loaf pan you roast in the oven for 35 40 minutes then finish off with a quick trip under the broiler for extra texture and browning it ll shrink up a fair amount the meat rests in the pan for 10 minutes after roasting this is crucial to retain those juices then turn it out onto a cutting board and slice away i served it on homemade flatbread just pizza dough i rolled into rounds and cooked in a dry frying pan over medium high heat until they puffed with some garlicky tahina cilantro red onion and pickled cabbage i m obsessed with this pickled cabbage btw i make a huge batch of almost every week and eat it with every meal it s so simple and so good and having a jar of it in the fridge spares me having to make a vegetable side which i love here s to making the final stretch of summer as delicious as possible ingredients juice of 1 large or 2 small lemons 0 50 1 4 cup extra virgin olive oil pantry 10 12 garlic cloves minced pantry 1 tablespoon kosher salt pantry 1 2 teaspoon red pepper flakes pantry 1 1 2 teaspoons ground cardamom pantry 1 1 2 teaspoons ground turmeric pantry 1 2 teaspoon ground cinnamon pantry 1 teaspoon ground coriander pantry 3 pounds boneless skinless chicken thighs or breasts or a combination 15 pita pickles tahini and or labne or garlic yogurt sauce for serving recipe serves 4 directions in a large bowl combine the lemon juice olive oil garlic salt and spices with the chicken mix well to coat then transfer to a zip top bag or airtight container and marinate for at least 3 hours up to 24 preheat the oven to 400 degrees f and position a rack in the middle of the oven tightly pack the marinated chicken and its juice into an 8 cup loaf pan preferably one made of metal if the chicken goes all the way to the top of your loaf pan place the pan inside a larger pan to catch any excess juices during cooking bake for 35 40 minutes until the chicken is cooked through but juicey it should register 160 degrees f on a meat thermometer keeping the pan on the middle rack turn on the broiler and broil the chicken for 3 5 minutes until nicely browned keep an eye on it once the chicken has finished cooking let rest for 10 minutes carefully pour the juices into a bowl turn the loaf pan over onto a wooden cutting board preferably one with a moat to catch juices use a sharp knife to slice the chicken thinly across the grain pour as much of reserved juices onto the sliced shawarma as you would like serve the sliced chicken with soft pita or other flatbread or rice with pickles and tahini sauce labne or garlic yogurt sauce category articles tags chicken middleeastern shawarma summer technique share this recipe share on facebook tweet this pin it on pinterest choose your own adventure focaccia pizza with no knead crust prep time 15 minutes plus 5 hours rising resting time cook time 25 27 minutes estimated cost 10 51 comments if there s one lesson i keep learning over and over again and which seems to be increasingly relevant as i get older it s that patience is a virtue and that good things come to those who wait eventually anyway certainly this is true of my marriage it took me 29 years and eleven months to find evan plus another 4 to marry him and as anyone who dated me between 1999 and 2012 can attest i was not remotely ready for that kind of commitment one millisecond earlier so too when it comes to children i get sad sometimes when i think about the fact that i m kind of an old mom and everything that means but when i remember that it also means my kids get a much happier calmer more secure mother than i personally would have been if i d had them younger i tend to think that tradeoff is not without value i m not a naturally patient person when it comes to most things in general i like stuff to happen quickly or i start to get bored and lose interest but i ve been working on it i ve learned that being able to coniure patience comes in handy pretty often whether it s so i can finish a book manuscript grow out unruly bangs navigate mid life career shifts or offer my full attention when my kid gives her car seat dissertation defense on which pokémon is the coolest for the four hundredth and eleventh time fyi it s espeon i ve also learned in a shocking turn of events that patience is pretty helpful when it comes to cooking too most of my recipes come together quickly i like to think of myself as someone who writes recipes for real life rather than the equally valid category of lengthier cooking projects which need to be designated to a day without other responsibilities to fulfill but sometimes time really is the secret ingredient to good flavor and also when that flavor develops while you re sleeping and or doing other things you hardly notice the wait i m talking specifically about the no knead yeasted dough i m using to make this focaccia pizza the dough itself is incredibly versatile you can shape it into a ball let it rise then bake it in a preheated dutch oven for a rustic orb of crusty delicious peasant bread you can also throw it into a buttered loaf pan for a sandwich loaf that holds up enough for the sauciest burger french dip grilled cheese and also makes the best morning toast the fluffiest most ethereal pita too you can also as we re doing today lovingly stretch and dimple it in a well oiled rimmed baking sheet for deliciously tender yet sturdy base for focaccia pizza if you wanted you could just drizzle it with oil top it with herbs parmesan sun dried tomatoes or sliced onions and have regular old focaccia but since you ve come this far why not make pizza the dough itself could not be easier you mix flour i prefer higher protein bread flour for extra chew but ap will also work yeast salt and room temperature water in a large bowl mix with a wooden spoon or spatula until it comes together it ll be shaggy at first then cohesive don t worry about overmixing then cover the bowl tightly in terms of kneading there is none you re done now here s where you get to do some self evaluation and figure out exactly how patient you want to be if you want to serve the pizza or bread pita focaccia on the same day you make the dough let it rise for four hours in a warm place i ve found that my turned off microwave is the perfect spot for dough rising but an oven that s been heated briefly then turned off will work too if you re making this in july as i am your kitchen counter might also be plenty warm if however you re willing to wait for 8 12 hours put the covered bowl into your refrigerator and forget about it until a couple of hours before you re ready to bake it at which point you ll take it out of the fridge and let it come to room temperature it ll be puffed and bubbly when you re ready to prep the crust for pizza carefully deflate the dough with two forks one in each hand and gently pulling the dough from the edge of the bowl toward the center repeating for 3 quarter turns until the dough folds into itself to form a ball then oil a rimmed baking sheet generously if you want to make two or more different kinds of pizza carefully split the dough and place each portion in a smaller prepared pan or make it all in one big pan as i did don t fuss with it just let it rest in a draft free place oiled and covered for 20 minutes then stretch it gently as soon as it starts to resist give it another 20 minutes to rest you want to ease the dough into place not force it then drizzle with a little bit of oil not too much you re eventually going to top it with sauce cheese and possibly other stuff lightly dimple it with your fingertips we re making little nooks and crannies to hold all that sauce and cheese cover the dough again and let it rest for about 20 minutes it should be a little puffy then top your pizza however you like i usually make a few different flavors in one big sheet pan this one has a margherita portion made with the fresh tomatoes for pizza from didi emmons book entertaining for a veggie planet i halve the recipe and make it with 1 5 cups chopped ripe tomatoes 4 garlic cloves 2 tablespoons plus 1 5 teaspoons olive oil a handful of fresh basil sliced into ribbons and salt and pepper to taste just stir in a bowl and let sit for 10 minutes before spooning over pizza as well as buffalo mozz and basil i also did green olives and paper thin caramelized lemons with low moisture mozzarella in one section and a garlicky white portion too because a certain member of my household announced that she hates tomatoes bake for 25 27 minutes at 475 degrees f as close to the bottom of the oven as possible this will help ensure a crispy undercarriage you re looking for browned bubbly cheese and a crust which comes easily away from the side of the pan then just slice it up and put it on the table i threw together a garlicky yogurt ranch salad with persian cucumbers and the ripest sweetest sungold tomatoes the supposed tomato hater ate at least 12 of them pizza is obviously a perennial food but making and eating it with summer s delicious bounty is worth having patience for ingredients 3 cups 500 grams all purpose or bread flour pantry 1 5 teaspoons instant yeast pantry 1 teaspoon kosher salt pantry 1 5 cups room temperature water extra virgin olive oil pantry 1 2 cups preferred sauce see above for the tomato sauce i mentioned but any tomato pesto other pizza sauce will work 5 8 ounces whole milk low moisture mozzarella or preferred cheese grated or sliced 5 other toppings as desired recipe serves 6 8 directions combine the flour yeast salt and water in a bowl mix well until a dough forms cover the bowl tightly with plastic wrap or a lid and let sit in a draft free place i like the turned off microwave for 4 hours alternately refrigerate for up to 12 hours after four house the risen dough should be bubbly and puffy remove the covering and carefully deflate the dough with two forks one in each hand gently pulling the dough from the edge of the bowl toward the center with the forks then repeating for 3 quarter turns until the dough folds into itself to form a ball oil a sheet pan generously with the olive oil 3 4 tablespoons then transferthe dough to the center of the pan cover the dough again and let it rest for 20 minutes after 20 minutes gently stretch the dough oiling your fingers and the dough as necessary to avoid sticking as soon as the dough starts to resist being stretched cover again and let rest for another 15 20 minutes and try again repeat until the dough easily fills the pan gently dimple the top of the dough with your fingertips let the dough rest uncovered for 20 minutes before topping it should be puffy and bubbly while it rests arrange a rack as close to the bottom of the oven as possible and preheat to 475 degrees f spoon the sauce over the top of the dough no need to leave a border for crust then top evenly with the cheese and any other toppings you like bake for 25 27 minutes or longer depending how liberally you topped it once the cheese is bubbly and browned in spots remove from the oven and let cool for 5 minutes before gently removing from the pan and transfering to a cutting board cut into squares at serve hot or at room temperature category articles tags baking dinner easy focaccia italian no knead pizza summer share this recipe share on facebook tweet this pin it on pinterest oatmeal cookie mini muffins prep time 25 minutes including resting cook time 15 minutes estimated cost 4 51 comments when i got pregnant with my oldest daughter i remember thinking i can t wait to cook for you little one visions of my darling angel devouring the organic vegetables i d lovingly steam puree and carefully plate for her danced in my head more turnips please mommy she d coo with perfect diction may i have another serving of kale dearest mother i love its earthy depth of flavor my daughter wouldn t be like the other kids i d seen slurping down blue go gurts and demanding the crusts of their kraft singles grilled cheese be cut off she would have a refined palate and a natural love of roughage certainly i thought this perfect child would never pick up the bowl of the nourishing thoughtfully prepared lunch i d set upon the tray of her high chair just moments earlier and hurl it to the floor with a squeal of delight as it seeps into my kitchen floorboards yet somehow simultaneously turns to bright green spackle in the most unreachable corner of the ceiling surely my years of experience as a food professional would pay off in dividends when my perfect little sweetheart started solids lol your kids must eat so well people say when they find out what i do for a living how lucky are they to have a mom who can cook they could if they wanted to i joke that option is available to them i say whilst stirring butter into yet another bowl of plain macaroni sure i ll serve it with carrot sticks and apple slices with peanut butter and maybe a few bites of each will be taken but we all know what the real star of the plate is honestly though it s okay it really is at this point five plus years into my child feeding journey i ve accepted that things don t always go the way i want them to and that taste expansion and flavor appreciation is a process and that a healthy relationship with food and eating is more important than making sure they eat the recommended number of fruit and vegetable servings for their age group that just because i cut produce into cute shapes and serve them with fun dips on brightly colored plates they aren t guaranteed to be eaten and that s okay because feeding kids is about more tha...
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