Spicy Pork and Mustard Green Soup

INGREDIENTS

½ pound ground pork

2 cloves garlic finely chopped

2 teaspoons finely grated peeled ginger

1 teaspoon Sichuan peppercorns, crushed

¾ teaspoon crushed red pepper flakes

½ teaspoon cumin seeds, coarsely chopped

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

1 bunch mustard greens, torn (about 4 cups)

4 scallions, thinly sliced

2 tablespoons reduced-sodium soy sauce

1 teaspoon fish sauce (such as nam pla or nuoc nam)

8 oz. wide rice noodles

ALSO TRY IT WITH:

• Beet greens, kale, or turnip greens

INSTRUCTIONS

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

NUTRITIONAL INFORMATION

CALORIES (KCAL) 370

FAT (G) 16

SATURATED FAT (G) 5

CHOLESTEROL (MG) 45

CARBOHYDRATES (G) 36

DIETARY FIBER (G) 3

TOTAL SUGARS (G) 3

PROTEIN (G) 19

SODIUM (MG) 1370

http://www.bonappetit.com/recipe/spicy-pork-and-mustard-green-soup# 

homemade thin crust pizza

**I made this recipe with Lisa and it was super easy and good pizza dough.

homemade thin crust pizza

makes TWO 12″ pizzas, adapted from the kitchn

ingredients

for the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don’t need to dissolve it during the first step)
2 cups (10 ounces, by weight) unbleached all-purpose flour
1/2 tsp kosher salt
optional: 1/2 tsp italian seasoning (or any dried herbs of your choice) – i like to work herbs into the dough, but it’s wonderful without the herbs, too – your choice!

for the toppings:
your choice – go wild! here’s what it takes two of the pizzas pictured above:
1/2 cup marinara sauce (1/4 cup per pizza), either homemade or store-bought
3 cups of cheese (1.5 cups per pizza) – i used a blend of mozzarella + asiago
1 thinly sliced tomato, about 6 slices on each pizza
12 basil leaves, chopped, divided between the two pizzas

directions

making the dough:
about 30 minutes to 1 hour before baking, preheat the oven to 500 degrees. if you have a baking stone, put it on a rack in the lower-middle part of the oven before preheating.

in a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can’t leave your finger in it, wait for it to cool down). add the yeast to the water + use a fork or whisk to stir it into the water. set this aside for a few minutes + allow the yeast to dissolve. it’s ok if the yeast doesn’t bubble, but it should be entirely dissolved.

measure out the flour into a large mixing bowl. add the salt + dried italian seasoning/herbs (if using) + use your hand or a whisk to combine.

make a well in the center of the flour + pour in the water-yeast mixture. use your fingers or a wooden spoon to combine everything together.

when it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.

knead the dough until all the flour is incorporated + the dough is smooth/elastic to the touch–about five minutes. the dough should still feel moist +  just slightly tacky. if it’s sticking to your hands + counter-top like bubble gum, work in more flour one tablespoon at a time until it’s smooth + silky.

divide the dough in two.

shaping the dough:
tear off two pieces of parchment paper roughly 12-inches wide. work one piece of the dough in your hands + form it into a large disk. lay the disk of dough on the parchment paper.

working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it’s about 1/4 of an inch thick or less. you can also use a rolling pin for this part. we like to make free form pies, but if you’d like a circular pie, you can trace a large circle on the back of the parchment to use as a guide.

repeat with the second piece of dough.

note: The dough will stick to the parchment paper, making it easier for you to roll out. you’ll bake the pizza right on the parchment paper. as it cooks, the dough will release from the parchment, + you can slide the paper out before serving.

topping + baking the dough:
spoon ONLY the sauce into the center of each pizza + use the back of a spoon to spread it out to the edges.

using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. if you don’t have a baking stone, just bake it right on the baking sheet.

bake for about 5 minutes, then rotate the pizza 180-degrees (most ovens have ‘hot spots’ + your pizza will bake unevenly if it’s not rotated). bake for another 3 minutes, then sprinkle the cheese + any other toppings over the top. bake for another 2-3 minutes until the edges are golden brown and crispy. if you like your cheese browned slightly, broil for a minute or so.

remove your pizza from oven + let it cool on a wire rack. at this point, you can slide the parchment paper out from under the pizza. repeat with second pizza.

let both pizzas cool for about five minutes + serve.

From the website of the Fearless  Home Maker

http://www.fearlesshomemaker.com/2012/08/thin-crust-pizza/