3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast
Proof the yeast and sugar in warm water for 5 minutes or so. Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first). Knead it a lot, set aside for an hour to rise. Roll it out to pizza shape and bake like you would any pizza!
From Natalie Richards
Tuesday, July 12, 2016
Blackberry Banana Smoothie
2 c frozen blackberries (about 8 oz)
1 large banana, peeled and cut into 4 sections
1 c vanilla soy mlk
1/2 c apple juice
1/2 c soft silken reduced-fat tofu
Blend together until smooth, serve in chilled glasses.
From Eat, Drink, and Be Healthy
1 large banana, peeled and cut into 4 sections
1 c vanilla soy mlk
1/2 c apple juice
1/2 c soft silken reduced-fat tofu
Blend together until smooth, serve in chilled glasses.
From Eat, Drink, and Be Healthy
Sun-Dried Tomato Dip with Corn Chips
Chips:
6 (6 ") corn tortillas
2 tbs canola oil, divided
vegetable cooking spray or canola oil
1/4 tsp coarse salt
Dip:
1 can cannellini beans (or other white beans)
1-2 garlic cloves, minced
2 tbs fresh lime juice
3 tbs sun-dried tomato pieces
Coarse salt to taste
Preheat oven to 400. To make chips, brush each tortilla with 1/2 tsp oil and stack the rounds one on top of another. Cut the stack in half and then into quarters; you will have 24 large triangles. Place the triangles on the a non-stick baking sheet coated lightly with cooking spray or oil, oiled side up. Sprinkle with coarse salt and bake for 8-12 minutes or until crisp.
For the dip, drain the beans, reserving 1/4 c of liquid. Process together with remaining ingredients to form a coarse meal, then add liquid to form a smooth paste. Add salt if desired.
From Eat, Drink, and Be Healthy
6 (6 ") corn tortillas
2 tbs canola oil, divided
vegetable cooking spray or canola oil
1/4 tsp coarse salt
Dip:
1 can cannellini beans (or other white beans)
1-2 garlic cloves, minced
2 tbs fresh lime juice
3 tbs sun-dried tomato pieces
Coarse salt to taste
Preheat oven to 400. To make chips, brush each tortilla with 1/2 tsp oil and stack the rounds one on top of another. Cut the stack in half and then into quarters; you will have 24 large triangles. Place the triangles on the a non-stick baking sheet coated lightly with cooking spray or oil, oiled side up. Sprinkle with coarse salt and bake for 8-12 minutes or until crisp.
For the dip, drain the beans, reserving 1/4 c of liquid. Process together with remaining ingredients to form a coarse meal, then add liquid to form a smooth paste. Add salt if desired.
From Eat, Drink, and Be Healthy
Scallion and Roasted Pine Nut Hummus
3 tbs pine nuts
1 can chickpeas
1/2 c sliced green onions, divided
1-2 garlic cloves, minced
2-3 tbs lemon juice
1/2 tsp cumin
1 tbs olive oil
Coarse salt to taste
4 whole pita breads, cut into 32 wedges
green onion slices (optional)
Toast pine nuts for 3-4 minutes until lightly brown, stirring frequently to avoid scorching. Remove from heat and cool.
Drain the chickpeas, reserving 1/4 c of the liquid. Place chickpeas, 1/4 c green onions, and next five ingredients in a food processor and process until mixture resembles coarse meal. Add the reserved liquid and process into a smooth paste. (Add more liquid if necessary.) Taste for seasoning and add salt if desired. Stir in pine nuts and remaining green onions. Garnish with more green onion if desired. Serve at room temperature with the pita bread wedges.
From Eat, Drink, and Be Healthy
1 can chickpeas
1/2 c sliced green onions, divided
1-2 garlic cloves, minced
2-3 tbs lemon juice
1/2 tsp cumin
1 tbs olive oil
Coarse salt to taste
4 whole pita breads, cut into 32 wedges
green onion slices (optional)
Toast pine nuts for 3-4 minutes until lightly brown, stirring frequently to avoid scorching. Remove from heat and cool.
Drain the chickpeas, reserving 1/4 c of the liquid. Place chickpeas, 1/4 c green onions, and next five ingredients in a food processor and process until mixture resembles coarse meal. Add the reserved liquid and process into a smooth paste. (Add more liquid if necessary.) Taste for seasoning and add salt if desired. Stir in pine nuts and remaining green onions. Garnish with more green onion if desired. Serve at room temperature with the pita bread wedges.
From Eat, Drink, and Be Healthy
Banana Berry Shake
1 banana (frozen is even better!)
1 bag frozen or fresh strawberries
1 c milk
1 tbs ground flaxseed
Blend together.
From Eat to Live
1 bag frozen or fresh strawberries
1 c milk
1 tbs ground flaxseed
Blend together.
From Eat to Live
Monday, July 11, 2016
Rigatoni D
1/4 c balsamic vinegar
1 1/2 cups sliced button mushrooms
3/8 c onion, diced
1 tbs fresh garlic, finely chopped
2 c low sodium chicken broth, cold
1 1/2 tbs corn starch
2 c rigatoni pasta
1/4 c olive oil, divided
1 lb chicken breasts, boneless and skinless
4 tbs butter
1/2 c white wine, Chardonnay
3/4 c sweet Marsala wine
2 c heavy cream
1 tbs kosher salt (I did less)
1/2 tsp black pepper
2 tbs fresh basil, chopped
3/8 c Parmesan cheese, grated
Preheat oven to 450. On a 12 X 18 cookie sheet or tray, mix diced onions, mushrooms, garlic and balsamic vinegar together, ensuring all ingredients are evenly mixed and coated. Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture and evaporated. Set aside mixture.
In a medium bowl, combine corn starch with cold chicken broth with a whisk. Set aside.
Prepare pasta as directed to al dente stage (approx. 10 minutes before you plan on cooking the entire pasta dish). Do not shock the pasta in ice water or run under cold water. Drain in a colander, shake out excess water, then toss with half the olive oil (2 tbs) and reserve for final dish.
Cut chicken into pieces approximately 1" long by 3/4" wide. Combine remaining olive oil and butter in a Dutch oven, brown butter then add chicken and cook approximately 3-4 minutes until a light golden brown color is achieved. Immediately add the white wine to the sauteed chicken, reduce until dry, add the Marsala wine and reduce by half, then add the cold chicken broth & corn starch, bring to a simmer. Add cream, salt, pepper, and mushroom mixture. Bring to a simmer and allow sauce to thicken. Add pasta and continue cooking 2 minutes. Finish by adding fresh basil, Italian parsley, and grated Parmesan cheese.
From Maggiano's
1 1/2 cups sliced button mushrooms
3/8 c onion, diced
1 tbs fresh garlic, finely chopped
2 c low sodium chicken broth, cold
1 1/2 tbs corn starch
2 c rigatoni pasta
1/4 c olive oil, divided
1 lb chicken breasts, boneless and skinless
4 tbs butter
1/2 c white wine, Chardonnay
3/4 c sweet Marsala wine
2 c heavy cream
1 tbs kosher salt (I did less)
1/2 tsp black pepper
2 tbs fresh basil, chopped
3/8 c Parmesan cheese, grated
Preheat oven to 450. On a 12 X 18 cookie sheet or tray, mix diced onions, mushrooms, garlic and balsamic vinegar together, ensuring all ingredients are evenly mixed and coated. Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture and evaporated. Set aside mixture.
In a medium bowl, combine corn starch with cold chicken broth with a whisk. Set aside.
Prepare pasta as directed to al dente stage (approx. 10 minutes before you plan on cooking the entire pasta dish). Do not shock the pasta in ice water or run under cold water. Drain in a colander, shake out excess water, then toss with half the olive oil (2 tbs) and reserve for final dish.
Cut chicken into pieces approximately 1" long by 3/4" wide. Combine remaining olive oil and butter in a Dutch oven, brown butter then add chicken and cook approximately 3-4 minutes until a light golden brown color is achieved. Immediately add the white wine to the sauteed chicken, reduce until dry, add the Marsala wine and reduce by half, then add the cold chicken broth & corn starch, bring to a simmer. Add cream, salt, pepper, and mushroom mixture. Bring to a simmer and allow sauce to thicken. Add pasta and continue cooking 2 minutes. Finish by adding fresh basil, Italian parsley, and grated Parmesan cheese.
From Maggiano's
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