White Sage Bread
White Sage Bread
2 1/2 cups all-purpose flour
2 tsps finely chopped fresh sage leaves
1 tsp salt
1/2 tsp baking soda
1 package active dry yeast
1/4 cup lukewarm water
1 egg
1 cup cottage cheese
2 Tbsp unsalted butter, melted
Crushed roasted pinons or coarse kosher salt (optional)
Combine flour, sage, salt & baking soda
Dissolve yeast in the lukewarm water
In a food processor, blend egg & cottage cheese until smooth
Add 1 tbsp of the butter & the yeast water
Mix again, then transfer to a large bowl
Gradually add flour mixture, kneading vigorously after each addition, until a stiff dough is formed
Cover with a dry cloth & let rest in a warm place until doubled in bulk, about 1 hour
Punch down the dough & knead it on a lightly floured surface about 4 min
Divide the dough in half & shape each part into a ball
Place the dough balls on a baking sheet, cover with a dry cloth, & let rise 15 min more
Preheat the oven to 350 deg F
Bake the bread about 40 min, until well risen, golden, & hollow-sounding when tapped
Brush the top with remaining butter & sprinkle with crushed roasted pinons (pine nuts) or coarse salt, if desired
Fiesta Focaccia
Fiesta Focaccia
2 loaves frozen bread dough, thawed
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp Mexican oregano
1 large tomatoes, diced & drained or
Taco Lasagna
Taco Lasagna
2 lb ground turkey or beef
1 (1 1/4 oz) envelope taco seasoning mix
4 cloves garlic, pressed
1/2 tsp cayenne pepper
1 cup hot water
20 to 24 corn tortillas
1 (24 oz) jar salsa
16 ozs sour cream (mixed with 1 tbsp chili powder)
3 cups Monterey jack cheese, shredded, & divided
3 cups Cheddar cheese, shredded & divided
1 1/2 cups pepper jack cheese, shredded & divided (optional)
Preheat oven to 375 deg F
In large saucepan, cook turkey or beef until brown
(If using beef, drain well
) Add taco seasoning mix, garlic, cayenne pepper & hot water
Simmer uncovered for 10 min or until water evaporates
Set aside
Place 6 tortillas in bottom of lightly greased 9 x 13-inch pan, overlapping & extending up edges slightly
Layer in the following order: 1 cup salsa (spread evenly over tortillas), 1/2 meat mixture (about 2 cups), 1 cup sour cream, 1 cup Monterey jack cheese, 1 cup Cheddar cheese & 1/2 cup pepper jack cheese, lightly scattered
Repeat layers starting again with 4-6 tortillas, salsa, meat, sour cream & 2 1/2 cups cheese
Place 4-6 tortillas & remaining salsa on top
Bake for 40 min
Remove & sprinkle with remaining cheese
Bake an additional 10 min or until cheese is melted
Let st& 10 min before serving