Return of the Cooking Thread!

[Trunks]

Low sodium, whole wheat pizza
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Sauce:

* 1 (6 ounce) can organic (low sodium) tomato paste
* 3/4 cups water
* 1/3 cup extra virgin olive oil (regular olive oil also works fine)
* 2 cloves garlic, minced (or 2 tsp. bottled minced garlic)
* 2 tsp. NoSalt (zero sodium salt substitute)
* 2 tsp. black pepper
* 2 tsp. oregano
* 2 tsp. basil
* 2 tsp. thyme
* If you like spicy food add 2 tsp. cayanne pepper.

DIRECTIONS:

1. Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well, place a covered bowl in the fridge for several hours to allow flavors to blend. When ready to use just take out and spread on crust dough, this sauce will cook with the pizza, no pre-cooking required.

Pizza Crust:

2 cups whole wheat flour
1 package of active dry yeast
3/4 tsp. NoSalt (zero sodium salt substitute)
1 cup warm water
1 tbsp. olive oil

Directions:
Pour flour into a large mixing bowl. Add yeast and salt. Mix well. Add water and oil; mix well. Cover with a moist cloth and place in a warm spot (80-85'F) for 10 minutes to rise. (I chose to put it in my oven set to KEEP WARM for this step)

Punch down and press into a greased 12 or 14 inch pizza pan or a 10 inch pan for a much thicker crust. While pressing into the pan make sure to make a circular shape with the dough, keeping the thickness as even as possible. The edges should be a little thicker than the center to allow for proper crust formation. Spread on the sauce you made above and other ingredients on pizza crust. Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown and cheese is melted.

[Violent]

Killer Spaghetti!

Ingredients:

Italian Parsly
Garlic
Cilantro
Some tomato sauce (I use Bertolli's brand that I buy from Walmart it has a lot less sodium than most brands out there)
Spaghetti noodles (use whatever you like)
And some hamburger meat (season your meat with salt and pepper do not go overboard with this also I use about a half pound to a pound of meat)

CLEAN EVERYTHING BEFORE COOKING AND AFTER!

I start off by cutting all the veggies and crushing the garlic while boiling your water (I do not measure and never will in my life I go by feeling so if you need measurements try not to go overboard at all I'd say 2 pieces of parsley and 4-5 of cilantro and a pinch of garlic.) now start to fry the hamburger meat and break it apart (this imitates meat balls without having to have huge chunks of meat) when it starts to get brown throw in the cilantro and parsley and stir it around. By now the water should be boiling so toss your noodles on in and let them cook then strain the noodles till they are dryish (still a little bit of moisture). Toss the sauce in the pot and put it on medium to low heat depending on how hot your oven top gets and also put your fried hamburger meat and veggies in also with the crushed garlic and stir and let it simmer till it starts to let air out (air bubbles that pop and shoot sauce everryyyywhere )

Now put your noodles on a plate and put the meat sauce on top and have a blast!!! I personally love this spaghetti so I hope you guys do also !

[Trunks]

Rattlesnake Pasta (Whole wheat Penne with chicken and Jalapenos)

Prepare 2 Cups (Dry) of whole-wheat Penne while preparing the rest of this, just follow the directions on the box of pasta. After you've drained the Penne pasta return it to the saucepan you cooked it in then add 1 tablespoon green tabasco sauce, mix well. Once the sauce has been completed add it to the Penne. Top with a small handful of Colby-Monterey Jack cheese.

Chicken:

1 and 1/2 skinless, boneless chicken breasts, cut into cubes
2 tablespoon butter
1/2 tablespoon minced garlic
1/2 tablespoon Italian seasoning

Chicken Prep:

In a large skillet over medium heat combine chicken, 2 tablespoon butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside, keep covered to retain heat until you need to add to sauce.

Sauce:

2 tablespoons butter
1/2 tablespoon minced garlic
1/6 cup whole wheat flour
1/2 tablespoon No-Salt (zero sodium substitute)
1/2 teaspoon ground white pepper
1 cup milk
1/2 cup half-and-half
1/2 cup of shredded Colby-Monterey Jack cheese
7 jalapeno slices from a jar or can of sliced jalapenos, add more if you prefer more spicy

Sauce Prep:

Melt 2 tablespoons butter in a skillet over medium heat. Add garlic, flour, salt and pepper; cook 2 minutes stirring constantly. Add milk and half-and-half, continue cooking on medium setting, flour and butter mixture will be clumpy at first but continue to stir until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Add jalapeno peppers and stir in chicken. Continue to cook about 1 minute, add to the cooked Penne.