Archive | January 2012

Pizza Crust

I love homemade pizza. I’ve tried several different crusts but none works as well as this one.  I like to double or triple it and make several smaller crusts for personal pizzas then partake them for 5 min. Then cool and freeze. Then when my kids are begging for pizza I just whip these out cover them in toppings and bake another 5 min or until all the cheese is melted.  WE like thin crust in our house so the dough goes farther for us. It’s really great on a pizza stone if you have one.

Pizza Crust

  • 1 teaspoon honey
  • 1 1/2 cups warm water (110 degrees F)
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil or butter
  • 1 teaspoon salt
  • 3 1/2 cups whole wheat flour

Add the honey to the water and yeast and let sit for 10 min.  Then add the butter and salt and turn on your mixer and add the flour. Knead for 5 min. Then let it rise for 30 min.  Roll out or place on a greased cookie sheet and pat it out with your hands till it’s the thickness you like.  Put on your toppings and bake in a 425 degree oven for 15 min.

Meatball Pizza Soup

This is one of the top most favorite meals for my family.  I found it in a Rachael Ray cook book years ago when lo carb was all the rage. I personally feel like it was too much meat even back then when I ate a lot of meat.  I also would add 1 cup whole wheat macaroni. It makes a fantastic freezer meal. Make one tonight and freeze one in a gallon freezer bag.  I don’t like it in a crockpot though. It’s best just made in a pot on the stove.  This can easily be made into a gluten free meal by leaving out the bread crumbs or using a little brown rice in the meatballs.  This is my version.

2 T butter
1 large onion, chopped
1/2 lb italian sausage (I use my homemade turkey sausage with no sugar or nitrates)
4 garlic cloves minced
1 carrot peeled and chopped
2 celery ribs, chopped
2-3 c chopped cauliflower
1 quart chicken broth
1 can of white or red beans
1 can (15 oz) pizza sauce (I use my homemade spaghetti sauce recipe)

1 lb ground beef (pasture-fed preferably)
1/2 c parmesan
2 T bread crumbs or cooked brown rice
1 egg yolk, beaten
salt & pepper
1/2 tsp allspice
Heat a large stock pot over medium high heat. Add the butter and onions and sausage and cook till browned. (I usually have my sausage already cooked and stored in freezer bags in my freezer so I just add it and have it thaw.)  Then add all the rest of your ingredients and bring to a boil.

Meanwhile mix  all of the meatball ingredients in a bowl.  Form very small bite size balls and drop them into the boiling liquid.  Let them cook for about 8 minutes.  Serve with a nice green salad and some parmesan sprinkled on top.

This is really a very easy recipe and very nutritious. You can change the amounts of meat you want. I think it would even be good with chicken and sausage.  The pizza sauce really makes it great. So the better quality your sauce the better.


Ranch Dressing

I found this easy recipe today and although I love my dip since it’s 3 ingredients: dill, garlic salt, sour cream; I was looking for a good ranch dressing and this fit the bill. Let me know what changes you make and visit Mindy’s website and tell her thanks too.

I finally made this as a dressing. It was really salty! My hubby didn’t mind but I did. So if you are like me go for less salt and add more later if it needs it.

Homemade Ranch Mix


1 cup dried minced onions
7 tbsp parsley flakes
4 tbsp unrefined sea salt (if using refined salt use less)
1 tbsp garlic powder


Mix together and store in an air tight container.

Tip: You can also try adding some dill to your mix. I LOVE it with added dill, but my husband does not, so I leave it out.

To make the dip: Mix 1 Tablespoons dry mix per 1 cup sour cream. Mix up a few hours before serving to blend flavors. (Sometimes, I also like to do half sour cream and half yogurt (or kefir). This makes the dip a little runnier and gives it a really great flavor!)

Bonus! You can also use this mix to make Ranch dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk, sour cream, kefir, or yogurt.

Posted By Mindy On March 8, 2011 @ 2:55 pm

Article printed from The Purposed Heart:

URL to article:

Stir Fry

It’s late and I should be sleeping. I am so ready for school to start but one more day until it does. I am all about vegetables and cleansing my body right now. I have a bit of cravings still from eating sugar over Christmas. Wow my body really reacts to corn chips and pure sugar.  I have to get back to last year when there was none of that in my house so then I wasn’t tempted!  I need to go grocery shopping so tonight I used up the last of my fresh vegetables and made Stir fry.

Electric rice cooker including scoop, containi...

I love rice cookers


I cooked short grain brown rice in my rice cooker. (If you don’t have one I highly suggest it! It’s made my life so much easier in the kitchen and no more wasted burnt rice down the sink.)

Easy Stir Fry

3 T coconut oil

1/4 head of cabbage, shredded fine

4 carrot sticks sliced thin

1 c chopped Broccoli

1/2 head of cauliflower

1/2  red onion, sliced into strips-pole to pole

1/2 T grated fresh ginger(makes all the difference if fresh)

1 heaping T chopped fresh garlic

The key to good stir fry is keeping the pan hot. Turn on your pan to low with the oil in it while you chop. Then right before you are ready turn the heat to high. Then add your onions. Saute 2 min. Then add your veggie that takes the longest to cook like cauliflower or carrots. Saute 2-3 min. Then add your second veggie like the broccoli & sauté 2-3 min.  Add your garlic and ginger. Once your veggies are done to your liking add the sauce but only cook a minute if you using arrowroot. You don’t want to boil arrowroot or it doesn’t stay thick. Serve over brown rice.  This is a great recipe to use up whatever veggie you have in your fridge. You can add meat, chicken or shrimp. Just remove the veggies add more oil to your pan and cook the protein then add the veggies back in and add the sauce.


1-2 T soy sauce or coconut aminos

2 tsp maple syrup

1 tsp Mirin

A bottle of commercially produced Japanese mirin


1 tsp Rice wine vinegar

1 tsp + sesame oil

1 T arrowroot powder or corn starch
These are estimates cause I love to just throw it together and hope it tastes good. Oh did it!!  So try it and if it’s not to your liking adjust. I think the Mirin was particularly great in it. Find it in the Asian section of the grocery store.