If you love pizza as much as I do this recipe makes it easy to get some more whole grains in your life. It is surprisingly light for a 100% whole wheat anything. The key is that this should be a thin crust pizza, if you make it thick it will most likely not be as good. Kevin even liked it and he is not a whole wheat fan normally.
Ingredients:
2 1/2 c 100% whole wheat flour
2 1/4 tsp dry yeast (one packet)
3/4 tsp salt
1 tsp sugar
1 TBS oil
1 cup warm water
Methods:
1. Combine the yeast, sugar, and water. Let sit for 5 minutes.
2. Once yeast is activated add salt and oil, then gradually mix in flour with a wooden spoon. If you have a dough hook you could use your mixer to do this and the next step for you.
3. Once dough is combined place out on counter and knead. The dough is a little stickier than white flour dough. Gradually add more flour until it is easy to knead. Knead for 2-4 minutes and then place in a well greased bowl and cover.
4. Let raise for at least an hour in a warm place until it is doubled in size.
5. Preheat oven to 450 degrees. Roll out dough, I made two pizzas from this dough, place your favorite toppings on and bake for 15 minutes.
6. When done let sit for 5-10 minutes then serve.
Sunday, September 30, 2012
Wednesday, September 5, 2012
Eggplant rolotini
This is pretty easy and doesn't take too much time to put together and it is delicious. It doesn't even really taste like eggplant it is more like noodles just better for you. I thought that the cottage cheese would be weird but once pureed it has the same consistency as ricotta and is probably better for you. You can always add more veggies to this. I sauteed some squash and mushrooms and put them into my sauce. I think that spinach would be delicious added into the inside of the rolotini. This made about 3 servings for me.
Ingredients:
1 eggplant - cut into 1/4 inch thick slices - this is easiest to do with a mandolin if you have one
2/3 c cottage cheese
1 cup shredded mozzarella cheese
1/4 c basil - minced
1/4 c parmesan
1 clove garlic - minced
1 tsp lemon zest
salt and pepper to taste
1-2 c spaghetti sauce depending on how saucy you like things
Methods:
1. Set water to boil in a large pot.
2. While waiting for water to boil, puree cottage cheese, basil, garlic, and lemon zest. When smooth, in a medium bowl stir in parmesan, salt and pepper, and 1/3 c mozzarella cheese.
3. Remove the stems from the eggplant and slice into 1/4 inch slices, I think I got about 10 out of mine. It is important these are not thicker than 1/4 inch because then they will not roll well.
4. Preheat oven to 450 degrees
5. Blanch eggplant slices in boiling water for 2-3 minutes, making sure to stir them around, until they are pliable and tender. When done transfer to paper towel lined cookie sheet and dry thoroughly.
6. Cover the bottom of an 8x8 dish with a thin layer of sauce.
7. Spread a heaping TBS of cheese mixture onto each slice of eggplant, roll starting from the narrow end. Place seam side down and pack tightly with other rolls in a single layer.
8. Cover rolls with remaining sauce, I like things saucy so I had a good bit but it depends on your tastes you can put less on and then serve extra on the side. Top with remaining mozzarella cheese and bake until golden brown and bubbly, 15-20 minutes.
Ingredients:
1 eggplant - cut into 1/4 inch thick slices - this is easiest to do with a mandolin if you have one
2/3 c cottage cheese
1 cup shredded mozzarella cheese
1/4 c basil - minced
1/4 c parmesan
1 clove garlic - minced
1 tsp lemon zest
salt and pepper to taste
1-2 c spaghetti sauce depending on how saucy you like things
Methods:
1. Set water to boil in a large pot.
2. While waiting for water to boil, puree cottage cheese, basil, garlic, and lemon zest. When smooth, in a medium bowl stir in parmesan, salt and pepper, and 1/3 c mozzarella cheese.
3. Remove the stems from the eggplant and slice into 1/4 inch slices, I think I got about 10 out of mine. It is important these are not thicker than 1/4 inch because then they will not roll well.
4. Preheat oven to 450 degrees
5. Blanch eggplant slices in boiling water for 2-3 minutes, making sure to stir them around, until they are pliable and tender. When done transfer to paper towel lined cookie sheet and dry thoroughly.
6. Cover the bottom of an 8x8 dish with a thin layer of sauce.
7. Spread a heaping TBS of cheese mixture onto each slice of eggplant, roll starting from the narrow end. Place seam side down and pack tightly with other rolls in a single layer.
8. Cover rolls with remaining sauce, I like things saucy so I had a good bit but it depends on your tastes you can put less on and then serve extra on the side. Top with remaining mozzarella cheese and bake until golden brown and bubbly, 15-20 minutes.
Sunday, August 19, 2012
Black bean hummus
This recipe is really easy to throw together, delicious, and super healthy especially if eaten with some veggies.
Ingredients:
1 cup canned black beans - drained and rinsed
1 garlic clove minced - roasting the garlic would most likely add some extra deliciousness
1 TBS olive oil
1 1/2 TBS lemon juice - I've used lime since that is what I normally have and it works well
1 TBS white wine vinegar
1/2 tsp cumin
salt and pepper to taste
Methods:
1. Place all ingredients into a food processor and blend until smooth.
*Depending how tangy you want your hummus you can either increase or decrease the lemon juice and vinegar. I reduced it slightly from the original recipe. I also decreased the amount of olive oil by half from the original because I didn't feel like 2 TBS was necessary.
Ingredients:
1 cup canned black beans - drained and rinsed
1 garlic clove minced - roasting the garlic would most likely add some extra deliciousness
1 TBS olive oil
1 1/2 TBS lemon juice - I've used lime since that is what I normally have and it works well
1 TBS white wine vinegar
1/2 tsp cumin
salt and pepper to taste
Methods:
1. Place all ingredients into a food processor and blend until smooth.
*Depending how tangy you want your hummus you can either increase or decrease the lemon juice and vinegar. I reduced it slightly from the original recipe. I also decreased the amount of olive oil by half from the original because I didn't feel like 2 TBS was necessary.
Monday, July 30, 2012
cracked bulgur wheat
I've recently discovered bulgur and it is delicious. You can get bulgur in a variety of sizes, smaller ones are typically for use in deserts while larger bulgur is more similar to couscous in size Christina gave me a rice cooker for my birthday so I now try to cook most things in there. It really makes life easier.
Ingredients:
1 c bulgur
2 c chicken broth or water
pat of butter
salt and pepper
You could saute some garlic and onions to throw in but I'm lazy.
Methods:
1. Place all ingredients into rice cooker and switch to on side.
2. Check your bulgur after about 10 minutes. My bulgur was done before the rice cooker switched to warm.
3. When it was about done, I unplugged my rice cooker and just left the lid on for about 10-15 minutes, but that was just because I wasn't ready to eat yet and it was delicious. I'm not sure if it made any difference or not.
Ingredients:
1 c bulgur
2 c chicken broth or water
pat of butter
salt and pepper
You could saute some garlic and onions to throw in but I'm lazy.
Methods:
1. Place all ingredients into rice cooker and switch to on side.
2. Check your bulgur after about 10 minutes. My bulgur was done before the rice cooker switched to warm.
3. When it was about done, I unplugged my rice cooker and just left the lid on for about 10-15 minutes, but that was just because I wasn't ready to eat yet and it was delicious. I'm not sure if it made any difference or not.
Black bean and corn salad
This is a delicious summer dish that can be used as a dip and eaten with chips or made more into a meal/side dish by eating it over bulgur. You can really put in whatever summer veggies you like. I think avocado would be delicious in it but Kevin is now allergic so I leave it out. I didn't follow all the measurement guidelines in the recipe to a T I just added things until it looked like it was enough. For example I think I only used like 3/4 of a can of beans.
Ingredients:
1/5 c lime juice
1/4 cup olive oil
1/2-1 clove garlic - minced
1/2 tsp salt
1/4 cup cilantro
small slice of jalapeno - remember you can always add more so I normally add a little at a time
1 ear fresh corn - cut kernels from cob
1/2 red bell pepper - chopped
1small tomato - chopped
1 can black beans - drained and rinsed
3 green onions - chopped
Methods:
1. Place lime juice, olive oil, garlic, salt, cilantro, and jalapeno in a small blender or food processor and blend until smooth.
2. In a bowl combine all other ingredients, pour dressing over, stir, and serve.
Ingredients:
1/5 c lime juice
1/4 cup olive oil
1/2-1 clove garlic - minced
1/2 tsp salt
1/4 cup cilantro
small slice of jalapeno - remember you can always add more so I normally add a little at a time
1 ear fresh corn - cut kernels from cob
1/2 red bell pepper - chopped
1small tomato - chopped
1 can black beans - drained and rinsed
3 green onions - chopped
Methods:
1. Place lime juice, olive oil, garlic, salt, cilantro, and jalapeno in a small blender or food processor and blend until smooth.
2. In a bowl combine all other ingredients, pour dressing over, stir, and serve.
Friday, July 6, 2012
To try - Goat cheese orzo
I haven't tried this recipe yet but I am looking forward to it. This recipe is in the Cuisine at Home magazine and is recommended to go with the grilled ratatouille. It looks delicious.
Ingredients:
4 oz. orzo pasta
1/2 c whole milk
4 oz. goat cheese, crumbled
1/4 cup fresh parsley - chopped
Methods:
1. Cook orzo according to box directions
2. Whisk together milk and goat cheese in saucepan over medium heat until combined. Bring mixture to a simmer and cook until slightly thick, 3 minutes.
3. Stir orzo into cheese and milk mixture.
4. Off heat stir in parsley and season with salt and pepper to taste.
Ingredients:
4 oz. orzo pasta
1/2 c whole milk
4 oz. goat cheese, crumbled
1/4 cup fresh parsley - chopped
Methods:
1. Cook orzo according to box directions
2. Whisk together milk and goat cheese in saucepan over medium heat until combined. Bring mixture to a simmer and cook until slightly thick, 3 minutes.
3. Stir orzo into cheese and milk mixture.
4. Off heat stir in parsley and season with salt and pepper to taste.
Summer Orzo pasta salad
This is Kevin creation is a light delicious pasta salad for the summer. We don't normally use measurements when we make this, because Kevin doesn't cook that way, so the ones below are a best guess. Normally if there aren't enough veggies we just add some more. You can really put in whatever summer veggies you love. The last time we made it we threw in some fresh corn and it was delicious. This is good with the grilled ratatouille recipe I posted earlier.
Ingredients:
1 box orzo
1 red pepper - chopped
1 cucumber - chopped
1 medium tomato - chopped
1 ear of corn - taken off the cob
1/4 cup kalamata olives - chop after measuring, we have used green olives as well but I prefer kalamata
2 stalks asparagus - chopped - when in season
1-2 TBS of olive oil
1-2 TBS of balsamic vinegar
salt and pepper to taste
Methods:
1. Cook the past according to box directions, drain, and cool with cold water.
2. Mix pasta with all of the veggies, add 1 TBS olive oil and balsamic to start and add more if needed
3. Salt n pepper to taste
Ingredients:
1 box orzo
1 red pepper - chopped
1 cucumber - chopped
1 medium tomato - chopped
1 ear of corn - taken off the cob
1/4 cup kalamata olives - chop after measuring, we have used green olives as well but I prefer kalamata
2 stalks asparagus - chopped - when in season
1-2 TBS of olive oil
1-2 TBS of balsamic vinegar
salt and pepper to taste
Methods:
1. Cook the past according to box directions, drain, and cool with cold water.
2. Mix pasta with all of the veggies, add 1 TBS olive oil and balsamic to start and add more if needed
3. Salt n pepper to taste
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