Day 6 – Dinner

Mushroom Pizza with Fontina and Tomato Cream Sauce, Green Salad, and Orange Souffle

Mushroom Pizza with Fontina and Tomato Cream Sauce

DOUGH:
Servings – 4 individual pizzas (can be doubled for 1 large pizza)

1 1/2 teaspoons active dry yeast (or 1/2 small package) – $0.50
1 fluid ounce of water, warm
7 oz of flour (bread if you have it) – about 1 1/4 cup – $0.35
3 fluid ounces water, cool
1/2 tsp salt $0.01
1 tablespoon olive oil – $0.29
1 1/2 tsp honey $0.21

Total for recipe – $0.34 per serving
Calories: 180 Fat: 3.5 Protein: 0 

Stir yeast into the warm water to dissolve, let bloom for five minutes.
Sift together flour and salt.
Stir olive oil, honey, cool water, and yeast mixture together and add to the flour mixture.
Knead with dough hook in stand mixer for 5 minutes or 10-12 minutes by hand.
Place dough in a lightly greased bowl and cover. Allow to rise in a warm, draftless place for 30 minutes.
Take dough out and form gently into a ball.
Cut into 4 portions.
The dough can be wrapped in plastic wrap and refrigerated for up to 2 days.*
On a lightly floured surface, roll the dough into very thin rounds, and top as desired. Bake at 400F until crisp and golden brown, anywhere from 10-20 minutes, depending on the thickness of the crust.

*I read that you can keep this in the freezer once it’s risen. I tried it.  Not with this dough, anyway.  It becomes unworkable.

PIZZA TOPPINGS:
Servings – 2 individual pizzas

2 oz mushrooms* – $0.55
1 clove garlic – $0.04
Salt and pepper – $0.05
cooking spray – $0.05
1 cup Tomato concassee – $2.07
1 oz cream – $0.28
2 oz fontina, shredded – $2.16
1 oz parmesan shredded – $1.08

Total for recipe – $3.31 per pizza
Calories: 404 Fat: 17.2 Protein: 14.5  

While dough is rising, heat pan on medium low and coat with cooking spray.
Add mushrooms, garlic, and salt to taste, and saute until tender.
Set to the side.
In pan, add tomato concassee and cream, and heat together for 1 minute.
Shred cheeses.
Roll out dough to desired thinness and move to sheet pan or pizza stone.
Top with tomato cream sauce, mushrooms, and cheeses, leaving an inch a round the edge.
Fold edge over and press down to seal.
Bake at 400F for 10 – 20 minutes, depending on the thickness of the dough, or until the dough and cheese begin to brown.
When the second one comes to room temp, stash in the fridge for tomorrow.

*I had those portabellas I needed to use, but if you could only find button, they’re fine.
While pizza is cooking, prep your salad and souffle

Red Wine Vinegar Dressed Green Salad

Servings 1

.5 oz spinach $0.14
1/2 roma tomato, sliced thin $0.22
1/3 cucumber, sliced thin $0.36
1/2 carrot, sliced thin with vegetable peeler $0.04
1 tablespoon red wine vinegar $0.15
salt and pepper $0.05

Total for recipe – $0.96 per serving
Calories: 27 Fat: .3 Protein: 1  

Toss all ingredients together just before serving.

 

Orange Souffle

adapted from cooking light, October 1996 – tastes oddly reminiscent of “Froot Loops” and I’m working on that.
Serving – 1 souffle

Cooking spray – $0.04
3/4 teaspoon sugar – $0.01
1 large egg whites (at room temperature) $0.40
Dash of cream of tartar (or a couple drops lemon juice) $0.02
Dash of salt $0.01
1 1/2 teaspoons sugar $0.02
2 1/4 teaspoons all-purpose flour $0.02
3 tablespoons milk – $0.11
1 tablespoon sugar – $0.03
1/4 teaspoon grated orange rind*
1 tablespoon orange juice – $0.06
1/4 teaspoon powdered sugar (optional) $0.01

Total for recipe – $0.73 per serving
Calories: 175 Fat: 2 Protein: 6.4  

Coat a ramekin with cooking spray and sprinkle the insides with 3/4 teaspoon sugar. Set aside.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. If you don’t have a stand mixer or hand mixer, you can do this by hand, but it takes some elbow grease. Gradually add 1 1/2 teaspoon of sugar to the eggs while in soft peak form.
Whip until stiff peaks form.
Place flour in as small a pan as you have.
Gradually add milk, stirring with a whisk until blended.
Add tablespoon sugar and rind; stir well.
Bring to a boil over medium heat, stirring constantly.
Take off heat.
Whisk in juice and set aside.
Gently fold one-fourth egg white mixture into orange mixture.
Gently fold in remaining egg white mixture.
Spoon into prepared soufflé dish.
When pizzas are done, turn down to 350F.
Bake at 350 for 25-30 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.

*Orange rind is optional and can be had off of one of the oranges you have around if you have them. If not, don’t sweat it.

___________________________________________________________________________________

Totals for Dinner

Total for dinner – $5.00
Calories: 606
Fat: 19.5 (29%)
Protein: 21.9 (14%)

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