Gemstars

Ingredients: For the Dough: 1 1/3 cups warm water (about 110°F or 45°C) 2 1/4 teaspoons active dry yeast (one standard packet) 1 tablespoon sugar 2 tablespoons olive oil 1 teaspoon salt 3 1/2 to 4 cups all-purpose flour For the Sauce: 1 can (15 ounces) tomato sauce 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon garlic powder Salt to taste Toppings: 2 cups shredded mozzarella cheese Your favorite toppings (e.g., pepperoni, mushrooms, bell peppers, onions, olives) Instructions: Making the Dough: Activate Yeast: In a large bowl, mix warm water, yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy. Combine Ingredients: Add olive oil, salt, and 3 cups of flour to the yeast mixture. Stir until well combined. Knead the Dough: Gradually add the remaining flour, kneading the dough until it's smooth and elastic, about 8-10 minutes. If the dough is too sticky, add more flour a little at a time. First Rise: Place the dough in a greased bowl, cover with a damp cloth, an...

Vegetable Soup Recipe Ingredients: 2 tablespoons olive oil 1 large onion, diced 2 cloves garlic, minced 3 medium carrots, sliced 2 celery stalks, chopped 1 large potato, peeled and diced 1 zucchini, diced 1 cup green beans, cut into 1-inch pieces 1 cup corn (frozen, fresh, or canned) 1 can (14.5 oz) diced tomatoes, with juice 6 cups vegetable broth (or chicken broth for non-vegetarians) 1 teaspoon dried thyme 1 teaspoon dried basil 1 bay leaf Salt and freshly ground black pepper to taste 1 cup spinach or kale, roughly chopped 1/2 cup peas (frozen or fresh) Juice of half a lemon (optional, for brightness) Fresh parsley, chopped, for garnish Instructions: Sauté the Base: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onions are translucent, about 5 minutes. Add the Vegetables: Stir in the carrots, celery, potato, zucchini, green beans, and corn. Sauté for another 5 minutes to slightly soften the vegetables. Simmer the Soup: Pour in the dic...