Category Archives: Beth’s Recipes

Making cooking while traveling easy

Hiking the AT South: Days 0 – 9

Trail Name: Haiku Summary: Day 0, July 8: Travel to Millinocket, Maine Day 1, July 9: Katahdin, Hunt (AT) and Abol Trails, 10 miles, AT mile 5.2 Day 2, July 10: Stealth camp Rainbow Pond, 17.8 miles, AT mile 23 … Continue reading

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Lemon Farro Orzo Salad With Goat Cheese and Mint

Ingredients For the pasta salad: Kosher salt 1/2 cup farro 1/4 pound orzo 1/2 cup diced dried apricots 1/2 cup thinly sliced red onion 1/2 cup thinly sliced celery 3 tablespoons fresh lemon juice 1/3 cup sliced almonds, toasted 1 … Continue reading

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Italian Baked Cannelini Beans

I was looking for a recipe to try baking in my Ooni Koda and this was a success: Ingredients 1 tablespoon olive oil 1/4 cup chopped yellow onion 2 cloves garlic minced 1/2 28 ounce can San Marzano tomatoes, chopped … Continue reading

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La Pizza Napoletana

This video shows why Napolitana pizza is eaten with a fork and knife: What happens when you pick up a genuine Neopolitan Pizza slice Neapolitan dough has no sugar and no oil – they burn at high temps – only … Continue reading

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New York Style Pizza

This is the Tom Lemann recipe (or close to it) for lower temp NY style pizza. The malt in the AT flour burns at very high temperatures. April 30th: Learning is coming in small increments. NY style pizza is not … Continue reading

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Cottage Pie (aka Shepherd’s Pie)

Ingredients 2 pounds potatoes, such as russet, peeled and cubed 3 cloves garlic 2 tablespoons sour cream 1/2 cup shredded Cheddar cheese, divided 1 large egg yolk 1/2 cup cream Salt and freshly ground black pepper 1 tablespoon olive oil … Continue reading

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