Pizza Dough

Adapted by Chrystal Wilkerson using Camas Pizza Blend.

Ingredient set #1

1 1/4 C hot water

1/2 tsp sugar

1 Tbsp yeast

Ingredient set #2

2 1/2 C Camas Pizza Blend

2 Tbs olive oil

1/4 tsp salt

Combine first set of ingredients in a bowl of mixer. Let stand for 10 minutes until yeast blooms, then add second set of ingredients- running on speed 2.

Beat until dough is smooth and elastic. If dough doesn’t make a ball and pull away from sides of bowl, add a little more flour until you get a ball, then beat until smooth and elastic.

Transfer to an oiled bowl and cover with plastic wrap. Let stand 15-20 minutes until doubled in size. Turn out onto oiled cookie sheet and press to edges. Cover with sauce and desired toppings.

Bake at 425 degrees for 11-15 minutes, until bottom is browned, and cheese is starting to brown.

Serves 4.

Fresh Milled Flour Tortillas

2 cups of Camas Hard White Wheat flour.

1 tsp salt

1 tsp baking powder

1 tsp salt

1/4 cup of olive oil

3/4 cup of hot water.

In a large bowl, add flour, salt, and baking powder. Mix well.

Drizzle the olive oil over the flour and mix until coarse crumbles form. Heat water until simmering, pour over mixture and mix well. Turn onto a floured surface and knead for a couple of minutes until dough ball is smooth.

Return dough into bowl and cover, let rest at room temperature for 30 minutes.

Turn the dough on lightly floured surface and divide into 12 equal pieces. Roll each piece into and 8-10 inch circle, roll out as thin as possible. Preheat skillet to medium-medium high heat. Add a little oil to pan and place tortilla in the pan. Let cook for 40 seconds on each side. Place tortillas on a plate and cover to hold in the steam.

Pairs well with the Smash Lentil Taco recipe.

Smash Lentil Tacos

1 cup CCM Brown Lentils

1 can plum tomatoes

2 1/2 cups of water

1 diced onion

2 diced shallots

3-4 tbs olive oil

2 Tbs chili powder

2 Tbs cumin

1 tsp granulated onion

1 tsp Salt

1 tsp pepper

1 handful of crushed tortilla chips

1 pack of tortilla/soft taco shells

1 head of shredded lettuce

4 cloves of garlic

1 1/2 C shredded cheese

Rinse and drain lentils. While draining, dice onion to roughly same size. Mince shallots and garlic.

Heat medium saucepan and coat pan with oil and add the spices to toast. Add onion, let onion and spice mix for a minute before adding lentils. Also add plum tomatoes, squished. The plum tomatoes count as 1/2 cup of water. Add 2 cups of water to this. Bring to boil then reduce to simmer. Stir occasionally checking lentils as you go. Once soft turn off heat and let cool before adding crushed tortilla chips. Store and let cool in fridge overnight. Remove lentils from fridge and add cheese. mix until combined, spoon onto a tortilla.

Add oil to pan and fry each side. Plate up with your favorite taco fixings, lettuce, salsa, sour cream.

ENJOY

Pairs well with our tortilla recipe.

Lentil Rice Casserole

6 Cups of water/broth

1 1/2 C uncooked lentils

1 C brown Rice

1 package of taco seasoning

Combine ingredients.

Cover and bake in 9x13 pan at 300 degrees for 2.5 hours, until tender.

Serve with tortillas, taco shells, salad.

Add additional topping if desired, lettuce, tomatoes, sour cream, cheese , salsa.

ENJOY!

Chickpea Grain Bowl with Feta and Tomatoes

2 Tbs olive oil

1 Tbs lemon juice

1 Tbs red wine vinegar

1 tsp dried oregano

1/4 tsp ground pepper

1/8 tsp salt

3 cups of cooked CCM Farro Grain Bowl Medley

1 cup of rehydrated CCM chickpeas

1 cup halved grape tomatoes

1 cup of dice cucumber

1 diced avocado

1 cup feta crumbles

Whisk 2 Tbs oil, 1 Tbs Lemon juice, 1 Tbs Red Wine Vinegar, 1 tsp Oregano, salt and pepper in a small bowl.

Place 3/4 cup of cooked Farro Grain Bowl Medley in each of 4 bowls. Top each with 1/4 chickpeas, 1/4 tomatoes, 1/4 C cucumber, 1/4 avocado, 1/4 C feta crumbles, and 1 Tbs of dressing. Enjoy!