Series 3 ~ Volume 35 ~ By JR & Marilyn
Super Natural Foods, Super Recipes & Super Food Remedies
Hi, Marilyn and I would like to thank you for being part of our family this past year.
About this time of the year, I like to pause and reflect.
Now that the chaos of the major holiday is over, I can find a moment or two to do so.
It’s been a great year for us, and having you on board means a lot to Marilyn and me.
During the last year we probably wrote to you dozens of times.
We talked about some compelling health ideas this year.
And as you probably noticed, we don’t always (rarely) agree with the conventional, modern pharmaceutical solution, which is basically to pop a pill for whatever ails you.
It's for this very reason that Marilyn and I have added a new and powerful E-Book to our current line-up, titled "Staying Young ~ Your Extended Warranty"
http://www.natures-health-foods.com/staying-young,html
This E-book will add years to your life and life to your years.
It is intended to show you, step by illustrated step, how to live longer and live younger.
Basically it's an extended warranty & service plan for you, your mind and your body.
It's easy to add a helping of blueberries, or a glass of acai juice here and there, but if you're serious about the subject, then this, in my opinion, is the very best tool to have in your arsenal.
Why?
Perhaps...because of what it doesn't do.
By that I mean that it doesn't go on for chapters with endless psycho-babble, like many before.
We've compiled concise information into a tight, fast flowing, and illustrated read.
We think it is empowering.
The read gets you to act on re-tooling your head and home from the start.
Out with the old habits and in with the new.
This is probably the best e-book we've come across, because it's honest, simple, straightforward, empowering and it works!
I only hope our efforts in fighting the "Major Agers" have been and will continue to be of benefit an value to you.
Wherever you are, I hope you can count your blessings with your family.
There's a lot of work to do and we've lots more to share with you in this, the fast approaching New Year of 2008.
And before we run we'd like to share this festive recipe with you.
A NEW YEAR'S PIZZA PARTY
We know that many people would rather hold parties at home.
That way, they don't have to worry about making reservations or driving late at night.
And they can feel free to enjoy a glass or more of Champagne or sparkling wine without
having to designate a driver.
But what do you cook at home to serve with your favorite bubbly?
We think pizza is a perfect answer, especially pizza with a topping designed to complement that festive drink.
Pizzas are so easy to prepare that they make New Year's Eve entertaining incredibly simple.
You can mix the dough well ahead and keep it in your refrigerator.
In fact, the yeasty flavor of homemade dough will only improve if you leave it there for a
day or two.
Toppings are an opportunity for you to satisfy your own personal tastes and get as creative as you like.
The version we share here, a mixture of three different cheeses, caramelized onions, and crispy bacon, tastes delicious with Champagne, but you could also enjoy it with beer or wine.
Let us offer a few tips for success with the recipe.
Be sure to stir the onions frequently while you sauté them, so they'll turn an even golden
brown and develop a sweet flavor; if they scorch, they'll be bitter.
We like to use Canadian Smoked Back Bacon because it's lean and flavorful; or substitute chopped smoked ham, which doesn't require sauteing, and cook the onions in olive oil, never the bacon fat.
For the best quality and flavor, always shred the mozzarella yourself rather than using
pre-shredded cheese.
If you like, replace some of the mozzarella with fontina; or use fresh, creamy goat cheese.
If you're making pizzas for a crowd, you can also partially cook them up to several days in advance and freeze them.
Bake the pizzas for three quarters of the total oven time in this recipe.
Then, let them cool completely before wrapping them airtight in plastic wrap and putting them in the freezer.
When you're ready to enjoy the pizzas for your party, just preheat the oven to the same
temperature in the recipe, without the pizza stone.
Unwrap a frozen pizza, slide it directly onto the middle oven rack, and bake it until the
cheese is hot and bubbly and the crust is a deep golden brown.
Then cut the pizza into serving pieces, pour the Champagne, and toast the New Year in style.
Cheers!
PIZZA WITH CARAMELIZED ONIONS AND SMOKEY BACKBACON
Makes 1 pizza, 8 to 12 slices
Ingredients;
1 teaspoon extra-virgin olive oil
3 pieces back bacon, cut into 1/2-inch pieces
1 small yellow onion, thinly sliced
1/4 cup farmer's cheese
2 tablespoons mascarpone cheese
Freshly ground black pepper
Ground nutmeg
1 ball (6 ounces) Pizza Dough (recipe follows)
4 ounces mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh thyme leaves
Preparation;
Put a pizza stone on the oven's middle rack and preheat the oven to 500 degrees F.
In a medium saute pan, heat the oil over medium heat.
Add the bacon and saute, stirring occasionally, until browned, about 5 minutes.
Remove the bacon and transfer to a paper towel-lined plate.
Add the onion and saute, stirring frequently, until well browned, 8 to 10 minutes.
Transfer to another paper towel-lined plate.
In a small bowl, stir together the farmer's cheese and mascarpone.
Season to taste with pepper and a hint of nutmeg.
Set aside.
On a floured pizza paddle or rimless baking sheet, stretch or roll the dough as thinly as possible, forming a circle 14 to 15 inches in diameter.
Evenly spread the cheese mixture over the dough, leaving a 1/2-inch rim.
Sprinkle with the mozzarella and Parmesan, then evenly distribute the bacon, onions, and thyme.
Carefully slide the pizza from the paddle or baking sheet onto the pizza stone.
Bake until the crust is nicely browned, 8 to 10 minutes.
Slide the paddle or baking sheet under the pizza and remove it from the oven.
Slide onto a cutting board and, with a pizza wheel or a large, sharp knife, cut into slices.
Serve immediately.
PIZZA DOUGH
Makes enough for 4 pizzas
1 packet dried yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F.
3 cups all-purpose flour
1 teaspoon kosher or sea salt
1 tablespoon extra-virgin olive oil
Preparation;
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
In a food processor fitted with the stainless-steel blade, combine the flour and salt.
Add the yeast mixture, oil, and remaining warm water; process until a ball forms.
Turn the dough out onto a clean work surface and knead by hand until smooth and firm, 2 to 3 minutes.
Cover with a clean, damp towel and leave at cool room temperature to rise until it stretches when lightly pulled, about 2 hours.
Divide the dough into 4 balls, each weighing about 6 ounces.
With your hands, work each ball into a snug, even shape by pulling down its sides all around and tucking them under, repeating 4 or 5 complete rotations.
Then, on a smooth, unfloured surface, roll the ball under your palm until the top feels smooth and firm, about 1 minute.
Put the dough balls on a tray, cover with a clean, damp towel, and leave to rest at cool room temperature for 1 hour.
At this point, you can use them or wrap in plastic and refrigerate for up to 2 days.
Voila
Bon Apetit!
We wish you a very Happy, Healthy & Prosperous New Year to You and Your Family
…until next time,
Be Safe, Be Happy, Live Longer & Live Younger!
You can do it with the #1 antioxidant on the planet,
http://www.amazonthunder.com/members/drmaguire
JR & Marilyn
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Staying Young
