Tuesday, November 27, 2012

Whole wheat pizza dough

This turned out amazing. And check out how much more fiber is contained in whole wheat flour versus white flour. Impressive.

1 cup whole wheat flour
0.5 cup water
0.5 tbsp rustic Tuscan seasoning
1 tsp salt

Mix all ingredients. Cover and allow to sit at room temperature for 12-16 hours. Pour onto well-floured surface. Form into a ball. Allow to rest for 10 minutes.

Stretch into your chosen pizza shape. Top lightly and bake at 425F on the lower rack for 5 minutes, then the center rack for 7 more minutes. Cool on a cookie rack. Serve!

Roasted pepper wraps

I've been into eating wraps these days. You can eat so much salad with so little effort this way. Of course, first you need to acquire some skill in the area of stuffing a wrap and folding it so it holds together. Long fingers are an advantage here :-)

2 wraps
2 roasted red peppers
8 oz fresh mozzarella
3 cups spring greens
balsamic vinegar

Toss spring greens with balsamic vinegar to taste. Allow to sit for 5 minutes.

Slice the mozzarella and distribute onto two wraps. Add chopped roasted peppers.

Divide greens onto the two wraps. Roll, cut and serve!

Friday, November 23, 2012

Roasted pepper and bean salad

This was even better the next day, when the flavors had time to blend. Roasted peppers are brilliant in most dishes, this one is not exempt.

1 roasted red pepper
16 oz can of cannellini beans
1.5 tbsp olive oil
1.5 tbsp cider vinegar
1 tsp honey
0.5 tsp hot mustard
0.25 tsp salt
black pepper
1 clove garlic
half a red onion
3 tbsp fresh minced parsley

Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, grated garlic in a bowl.

Rinse the beans and add to the bowl. Chop roasted peppers and thinly slice the onions and mix in as well.

Add in the chopped parsley. Allow to marinade in the fridge overnight.

Simple chocolate cake

As far as I'm concerned, this recipe is the best deal you can get: simple and super-delicious. My husband and I ate half a cake in one sitting. It was that good.

1 oz chocolate
0.5 cup coffee
1 cup sugar
1 cup - 2 tbsp flour
0.5 cup sifted cocoa
1 tsp baking soda
0.25 tsp baking powder
0.5 tsp salt
1 egg
0.25 cup oil
0.5 cup buttermilk
0.25 tsp vanilla

2 oz chocolate
1.5 tbsp icing sugar
1 egg
1.5 tbsp butter

Preheat oven to 300F. Brew coffee and pour onto chopped chocolate. Allow to melt and mix.

Sift flour, sugar, cocoa, baking powder and soda, and the salt together. Mix the egg with the oil, buttermilk and vanilla. Add the chocolatey coffee. Add the flour mixture and mix.

Pour into an 8-inch springform pan lined with baking paper and sprayed with cooking spray. Bake for 45 minutes. Cool completely on a cookie rack.

Meanwhile, prepare the icing: melt the chocolate. Whip the egg and add the sugar. Pour into melted chocolate and cook until thickened and glossy on medium-low. Add the butter and melt in slowly.

Pour onto cake slowly, once cooled a bit.

Roasted beet salad

An easy way to prepare a delicious addition to any salad. Especially one with goat cheese in it.

3-4 roasted beets
3 tbsp olive oil
1/3 cup balsamic vinegar
0.25 cup chopped onion
black pepper

Slice the beets or shred them. Season with salt and pepper.

Toss with the olive oil, vinegar and onion mixed as a dressing.

Bake in a 400F oven for 15-20 minutes, or longer, until onions begin to caramelize.

Roasted red peppers

Roasted veggies are the best. And roasted sweet peppers, well, they manage to stand out even among these tasty foods. They are also extremely simple to make.

2-3 large red peppers

Wash peppers and dry them. Remove seeds and veins.

Press them flat onto a foil-lined baking sheet. Place into oven and broil for 12-14 minutes, until skin is beginning to turn black.

Immediately collect peppers into a lidded container. Allow to steam in their own juices for a few minutes, this will allow you to remove the peel with ease.

Toss with olive oil, Feta and balsamic vinegar for a quick salad.

Bread and butter pickles

These were delicious, but a little too salty for my tasty. Good as a condiment.

16 oz cucumbers
1 large onion
2.5 tbsp Kosher salt
0.75 cup sugar
0.75 cup vinegar
0.25 tsp turmeric
1.5 tbsp mustard seed (whole)
1.5 tbsp coriander seed (whole)

Slice the cucumbers into quarter-inch-thick slices. Slice the onion into thin slices.

Toss cucumber and onion slices with salt. Cover with ice and let sit at room temperature for 2 hours.

Bring sugar, vinegar and spices to a boil. Drain cucumbers and add to the vinegar mix. Bring back to a boil.

Scoop into clean jars and seal. Store in fridge.