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Monday, March 15, 2010

Easy Whole Wheat Pizza Dough Recipe

A few people asked me for the Whole Wheat Pizza Dough recipe that I used last month goes. =)

1 T honey
1 cup less 1 1/2 T lukewarm water
2 1/2 t active dry yeast ( or 1 package)
2 1/2 c whole wheat flour, divided
4 t vital wheat gluten
1 t salt
3 T olive oil, divided

In a large bowl, mix honey and 1/3 c water. Sprinkle yeast and let sit undisturbed until yeast is foamy.

Meanwhile, mix together 2 c flour, wheat gluten and salt in another large bowl.

Once yeast is foamy, add remaining water and 2 T olive oil to yeast mixture. Pour in flour mixture and gently fold in with a spatula or bowl scraper until just combined. This will form a wet ball. Coat the bottom of another bowl with remaining oil. Transfer dough to this bowl, rolling it a bit in the oil to coat it. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.

Lightly dust counter with about 1/4 c flour. Transfer dough to counter and roll lightly in flour. Dust your hand with flour to prevent sticking. Gently knead the dough, using remaining flour as needed, for about 1 minute. Put back in bowl and cover again for 30 minutes.

Transfer dough back to floured can add more flour if needed. Split dough in half and form 2 balls. Lightly knead each for about 30 seconds and reform balls.

You can now make your pizza crust. Just roll it out and have fun. Don't forget to flip it over a few times and sprinkle with flour to prevent sticking. It also helps to poke holes in the dough with a fork, all over, so that it doesn't rise while baking. I usually leave the edges alone so that it will puff up there.

You can also wrap in plastic wrap and put in fridge for 24 hours or the freezer for a month.
Sprinkling corn meal on your pizza stone helps to prevent sticking while baking.

Friday, March 12, 2010

Broccoli and Bow tie Pasta

I'm posting this for Jessica, who wanted a broccoli recipe. It's something from the Barefoot Contessa, minus the pine nuts. This is the one I make all the time, though I haven't made it since my diet change. I will swap out the butter for olive oil and cut out the cheese when I make it next, but here is the recipe with butter and cheese. =)

Kosher salt
8 cups of broccoli florets ( approx. 4 heads)
1/2 lb bow tie pasta
2 T unsalted butter
2 T olive oil
1T minced garlic
1 lemon, zested
1/2 t ground pepper
1 T lemon juice
Parmesan Cheese

Cook broccoli 3 minutes in boiling, salted water. Remove from water with slotted spoon and place into bowl. Set aside.
In same water cook the pasta according to directions. Drain and add to broccoli.
Meanwhile, in a small saute pan, heat butter and oil and cook garlic and lemon zest over medium-low for 1 minute. Take off the heat. Add 2 t salt, pepper and lemon juice. Toss with broccoli and pasta. Sprinkle with Parmesan Cheese.


Saturday, March 6, 2010

Easy Quinoa and Lentils Recipe

This is my new "go-to" recipe when I only have 25 minutes to make a quick meal. The texture is pretty similar to mashed potatoes because the lentils make this really creamy in texture. You can add as many extras as you want to make it to your taste.

1 cup Quinoa
1 cup red lentils
10 cloves of garlic, rough chopped ( I love garlic so I just do an entire bulb)
5 cups of water
1 1/2 cups of chopped veggies (optional)

REALLY SIMPLE. Throw everything into a medium sized pot on medium. Simmer for 25 minutes, stirring occasionally.DONE

If you don't feel like chopping any veggies you can always add frozen veggies. Today I didn't have time and happened to have some of those Steam Fresh Frozen veggies that you just nuke for 5 minutes.

This WILL be bland without seasoning so add whatever spices that you like. You can throw in dried herbs while it cooks or top with fresh when it's done. I like mine with nutritional yeast, soy sauce and a pinch of sea salt.