Beaming so brightly that her professionally whitened teeth reflected the lighting, Kate Gosselin skipped onto the stage of Katie Couric's talk show on September 25 to dish on life, liberty, eating right and the pursuit of eight kids (minus Jon). Kate also plugged her new healthy cookbook "Kate Gosselin's Love Is in the Mix: Making Meals into Memories with Family-Friendly Recipes, Tips and Traditions." (See recipes below.)
Looking slender, Kate made it clear to Katie that she seeks to emphasize a healthy diet for her kids. Her smile became strained as she elaborated on the trials and tribulations of feeding her rambunctious family.Homemade is the rule (although when Katie visited the family and tried to help, she looked as if she longed to snatch up a cellphone and call Domino's for 20 extra-large pizzas pronto).
In addition to eating a healthy diet, Kate stays slender by running 10 miles every other day, according to Runner's World. She admitted: "Psychologically, though, I do my best runs when the kids are at their dad's [Kate and husband Jon divorced in 2009]. I know I can come home and sit on the couch. And that's what I do. I make my egg-white omelet, my salad, I sit down, and that's where I'm found the rest of the day. Literally that's what's on my schedule that day."
The following recipes are from Kate's cookbook, "Love is In the Mix: Making Memories into Meals."
Kate’s Homemade Pizza
Makes 4 (19-inch) Pizza Crusts
A note from Kate: I love cooking healthy, organic, and inexpensive meals. This recipe allows us to have a somewhat healthy pizza night, and I can even accommodate each topping request. I usually make three pizzas: one with cheese, onion, green pepper, and pepperoni; one tomato basil (feta cheese, fresh tomato, fresh basil, and a few drops of olive oil); and one with “everything” (cheese, pepperoni, onion, mushrooms, black olives, and green pepper). It’s a sure hit every time Mom plays “Pizza Parlor”!
- 4 cups warm water (105 to 110 degrees F on a kitchen thermometer)
- 6 teaspoons (2 packets) bread (or pizza) yeast
- 11 cups white wheat (not whole wheat)
- flour, plus 2 to 3 cups for
- surface while rolling dough out
- 2½ tablespoons raw sugar
- ⅓ cup extra virgin olive oil
- 1½ teaspoons salt
- 9 cups pizza sauce
- Desired toppings
- Preheat the oven to 550 degrees F.
- Into a large standing mixer, using a dough-hook attachment, pour the warm water and add the yeast. Let stand for 5 minutes. Slowly add the 11 cups of flour, and the sugar and the olive oil intermittently, stopping occasionally to scrape the sides of the bowl.
- Turn the mixer up to medium as the dough becomes thicker, and continue mixing. Once all of the flour, sugar, and olive oil are added and they are well mixed, add the salt and incorporate it well.
- When the dough is firm, yet somewhat “sticky,” it’s ready to be placed on a well-floured surface to be rolled out.
- Divide the dough into 3 to 4 sections and knead the air bubbles out. Form each section into a flat circle. Then, using a rolling pin, roll each circle evenly in all directions to form a ¼-inch-thick pizza crust. Flip the dough over occasionally and flour its surface each time so that the rolling pin doesn’t stick to the dough surface.
- When the desired size is reached, transfer the dough to a pizza pan. Crimp the edges of the dough to form a crust.
- Top the dough with pizza sauce (use Kate’s Homemade Pizza Sauce or store-bought). Top the sauce with the desired toppings and bake until the crust is browned and the pizza is bubbly, about 12 to 14 minutes. Watch the pizza closely as all ovens vary.
Note: If you want smaller (12-inch) pizzas, divide the dough into 5 parts. Kate likes to make these into heart-shaped pizzas for Valentine’s Day.
Pizza Sauce Ingredients
- 2 (15-ounce) cans tomato sauce
- 2 (14.5-ounce) cans diced
- 1 can tomato paste
- ¼ cup ketchup
- 1 tablespoon minced garlic
- ¼ cup olive oil
- 1½ tablespoons sugar
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic salt
- 1 tablespoon chicken base
- 1 tablespoon balsamic vinegar
- In a large pot, mix together all of the ingredients and bring to a slow boil for 2 to 3 minutes; lower the heat, and simmer on low, uncovered, for 1 to 2 hours.
- Allow the sauce to cool completely before topping the pizzas. This sauce will top four 19-inch pizzas.
- If you like a smoother pizza sauce, pulse the sauce mixture in a food processor for 30 seconds.
- Note: If you like very saucy pizza, feel free to use more sauce. I usually double this recipe and freeze the leftover sauce for another—much quicker—pizza night.