cooked with the great chef

The guest plate of the roasted chicken these vegetables were very appropriate for them who dieted fat.It seems fres, his spice was fragrant without the addition of excessive fat. Enjoyed while warm billowed so that the fragrant aroma his spices was still being smelled. The material:
1 zuchinni organic small
1 carrot organik
1 frozen butter human resources, piece
1 sdt the shallot, minced smooth
1/4 sdt rosemary
1/4 sdt marjoram
1/4 sdt basil
1/4 sdt bayleaf
1/4 sdt thyme
1/2 sdt salt
1/2 sdt black pepper
150 g chest meat of the organic chicken without bone
1 sdt dry white wine, if liked

The instruction:
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Ingredients : 
2 C. warm water (110° - 115°), 5 t. yeast
1 T. sugar, 1/3 C. oil
2 t. salt, 3 T. semolina flour
1 C. all purpose flour
5 to 6 C. bread flour
Add 1/4 C. of the water to the yeast and sugar. Let set 5 minutes; the yeast should start to bubble.
Add flours, salt, oil and yeast mixture to a large bowl and mix well. Place dough onto a floured board and knead until the dough is smooth and satiny. (about 10 minutes) Let rise until doubled in a covered, greased bowl.
Sauce:
2 T. garlic, 2 T. olive oil
1 28 oz. can plum tomatoes
3 T. tomato paste
1/2 C. onion minced
1 1/2 t. basil, 1 t. oregano
1/2 t. salt, 1 t. sugar
2 t. red wine (optional)
Saute garlic in oil to soften. Add the rest of the ingredients to the pan and and simmer until sauce thickens. (about 20 minutes)

Filling:

1 lb. Italian Sausage, 1/2 lb. mushrooms
12 oz. pepperoni, 1/2 C. sliced green peppers
1/2 C. sliced thin onion
1 1/2 lbs. mozzarella cheese
1/3 C. parmesan cheese freshly grated
3 t. cornmeal

Directions :

Lightly oil a 12 inch deep dish pizza pan with oil. Sprinkle lightly with cornmeal.
Deflate dough and roll out 2/3 of it into a 16 inch large circle. Place in dish letting it overhang the edges. Spoon in 1/2 of sauce. Add the Italian sausage, mushrooms, green peppers and onions. Top with half of the cheese.
Roll out remaining dough and place on top of the filling. Crimp edges together, including the overlapped crust.
Bake 25 minutes at 400°F. Add remaining sauce and cheeses to the top of the pizza. Cook another 10 minutes until golden and sizzling. Let set 10 minutes before cutting. 

Ingredients :
1 lb. lean ground beef
2 cloves garlic, minced
1 can (14-oz.) beef broth
1 medium onion, thinly sliced
1 cup uncooked rotini pasta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (15 oz.) Italian-style tomatoes, with juice (do not drain)
2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed
3 ounces shredded Cheddar cheese or grated Parmesan cheese
instruction :
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Meatballs
1 small onion
2 cloves garlic
1 lb. lean ground beef (or veal)
1 egg
1/3 cup breadcrumbs
1 tbsp. fresh parsley
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/2 tsp. fresh black pepper

Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended.

Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.

Tomato sauce:
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans plum tomatoes
2 tsp. salt
1 tsp. fresh black pepper
Bunch fresh basil, chopped

Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil.

Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini.
Serves 8 to 10.