Pita Bread

Pita Bread

Post by Tisha 

Brief Description:

The full name I've given this recipe is "Homemade Spelt and Whole-Wheat Pita Bread," while the kids refer to it as "balloon bread."  Whatever you want to call it, this recipe makes delicious pita pockets that can be filled with your favorite ingredients.


Yields: 8 servings (1 pita pocket per serving)


Ingredients:
1 1/2 cups whole-wheat bread flour
1 1/2 cups spelt flour
1 1/2 tsp kosher salt
1/2 tsp sugar (for proofing yeast, if needed)
1 Tbsp sugar (or honey)
1 packet yeast (or 2 1/4 tsp bulk yeast)
1 1/4 to 1 1/2 cups water, roughly room temperature
2 Tbsp olive oil, cold press (or one of the following: vegetable oil, butter, shortening)


Directions:
-Visit the original website this recipe was shared on for the creators full set of directions with pictures that capture nearly every step of the process:


http://www.thefreshloaf.com/recipes/pitabread


Basic instructions:
-Mix all ingredients together into a ball.
-Knead for about 8.5 minutes using a kitchenaid or by hand.
-When done, place dough in oiled bowl and allow to double in size, approx. 90-120 minutes.  Cover with a kitchen towel and set aside during this period of time.
-When it has doubled in size, punch the dough down and divide into 8 equal sized balls.
-Cover with a damp kitchen towel and allow them to rest, approx. 20 minutes.
-After the dough balls rest, lightly flour a flat surface and roll each out to 1/8" to 1/4" thick disks.
-Allow the disks to rest, approx. 20 minutes.  While they rest, preheat oven to 500*F with a baking stone in the oven.  This way the stone will be nice and hot with you place the dough disk on to cook.
-Cook as many pita as you can on the baking stone at one time for 3 minutes.


Tips:
-When using active dry yeast, it is best to proof the yeast first.  If proofing, make sure to subtract the amount of water you use in the proofing step from the rest of the recipe.
-If you are going to use an electric mixer, use the paddle first to create the dough ball.  Then use the dough hook to work the dough for roughly 8-8.5 minutes on the lowest setting.
-When using whole grain flour, increase the time you allow the dough to raise.
-To speed up the raising process, turn on your oven for 30 seconds, put the dough in the oven (while it is resting in a bowl of course), and then turn off the oven.  The oven will be slightly above room temperature, thus speeding up the raise time.
-After the dough raises, punch down the dough.  Next, divide the dough into 8 balls.
-Allow the 8 balls to rest for at least 20 minutes.
-After the rest period, roll out each of the 8 balls into thin round disks, approx. 1/8" to 1/4" thick.
-Allow the round disks to rest another 20 minutes (especially if you are using whole grain flour).
-Preheat oven to the highest temperature (e.g. 500*F) while the round disks rest.  Make sure to have the cooking stone in the oven before you preheat the oven; This way the hot stone will create a crunchy and tasty bottom to your pita bread.
-Place as many of the round disks on the cooking stones as you can (that may only be 1 at a time).
-Close the oven door quickly after placing dough on the stone.
-Cook for 3 minutes.
-Remove, cool, and enjoy.

Per Serving:
Calories-210
Carbs-36g
Fat-5g
Protein-6g
Sugar-3g
Sodium-362mg

SAUSAGE GRAVY FOR BISCUITS

Posted by Cam

When I first met my husband Michael; one of his favorite bachelor meals was Campbell's country gravy (in a can) over Pillsbury's frozen southern style biscuits.  I will admit that the biscuits are very good~however; the canned gravy full of preservatives and no flavor had to go.  My version of sausage gravy is not for the calorie/fat conscience.....it is one dish that fits the term comfort food!

INGREDIENTS:

1 lb. hot/spicy ground sausage

6 tbls cornstarch

1 cup water

6 cups half/half

salt & pepper to taste

Cook sausage over medium heat until done~do not remove drippings.  In a bowl dissolve corn starch in water.  Stir mixture into the meat & drippings.  Slowly pour in half/half stirring with a whisk to thoroughly blend together.  Let simmer stirring  often until thickened.  Add additional half/half to thin sauce if needed.  More cornstarch can be added if gravy needs to be thickened.  Salt and pepper to taste.  Serve over your choice of split homemade or store bought biscuits.

Note:  For less heat in your dish use half spicy and half regular sausage.  Not a fan of spicy?  Use only regular sausage.  Fat free half/half can be used instead of regular if you are trying to cut back fats in your diet; however it will affect the creaminess and thickness of your gravy.

SPICEY ZUCCHINI BREAD & BUTTER PICKLES

Posted by Cam

This recipe is the result of an over abundance of zucchini from our garden one summer. I have reworked the recipe over the last few summers until finally settling on the finished recipe below. The sweetness of the brine offsets the heat of the peppers giving a punch at the end of each bite.  These are wonderful alone or on burgers and in your favorite salads. Because zucchini from your garden can become quite large it is best to quarter them before slicing.  If you aren't growing your own garden or don't know anyone with an excess of zucchini in their garden; the smaller zucchini in the grocery stores are the ideal size for pickles. 

INGREDIENTS:

2 1/2 qts. distilled white vinegar
5 cups white sugar
7 1/2 tbls. canning salt
5 tsp celery seed
2 1/2 tsp dry mustard
1 tsp black peppercorns
2 tsp red pepper flakes
9 qts. unpeeled sliced zucchini (about 20 med.)
2 Anaheim peppers
5-6 jalapeno or serrano peppers

TOOLS: 

6~Qt size or 10~12 pt. size canning jars with lids & rims, stock pot, hot water canning bath.

Wash and then slice zucchini (quarter larger zucchini before slicing).  Slice both Anaheim peppers in half~ place zucchini and Anaheim peppers into a large stock pot. Bring vinegar, sugar, salt and spices to a boil.  Pour hot mixture over zucchini & peppers.  Let stand for 1 hour stirring occasionally. Bring mixture to a boil and cook for 3 minutes; remove from heat.

Split jalapeno or serrano peppers in half and then drop both halves into each prepared/sterilized jar.  Pack zucchini into each jar leaving 1/4"~1/2" space on top.  Seal jars with sterilized lids.  Process in hot water bath for 10 minutes. Let pickles sit for at least a week before eating.  The longer they sit the better the flavors & heat blend together.  Makes 5~6 qts or 10~12 pints.

Note:  If you would like less heat to your pickles remove seeds from 1/2 of each pepper.  If you are using the pint size jars, only use half of a pepper for each jar. 

SUMAN (Sticky Rice)

Post by Cam

Suman also known as Sticky Rice is a Filipino dessert usually served on holidays and special occasions.  You will find that recipes may differ from family to family depending on the region from which the recipe originated.  My fathers family is from Bugasong, Antique and this recipe made with sweet rice, coconut milk and brown sugar is the one that has been passed down in our family for generations.

The rice used in this recipe is glutinous & extra sticky.  Although labeled "sweet rice" it is not sweet. The rice used in this recipe as well as the "thick coconut milk" can be found in Asian food stores.

INGREDIENTS

2 cups uncooked sweet glutinous rice

2 cups water

1 can thick coconut milk

½ lb. dark brown sugar (half of a 1 lb. box)

DIRECTIONS:

        Pour raw rice into the pot of your rice cooker and rinse one time; drain the water.

        Pour two cups of water into the pot.

3     Cook rice according to the directions of your rice cooker.

4     Spray the baking dish with non-stick spray and set aside.

 .     Once the rice is cooked, pour the coconut milk and brown sugar into a medium sauce pan.

6     Heat the mixture on medium heat. Stir with the whisk until the sugar and milk are thoroughly  blended, becoming slightly thick.

7     Preheat your oven to 350 degrees Fahrenheit.

8     Reserve  ½ cup of the sauce.

9     Remove rice from the cooker into a large bowl.

1    Pour the remaining sauce over the cooked rice and stir well.

1     Empty the mixture into the baking dish. 

      Pour the reserved sauce over the rice and spread with a spoon.

       Place the dish in the oven and bake for 45 minutes.

1     Remove from the oven and cool on a wire rack.

1     Cut when completely cooled and serve in baking dish.

1    Suman may also be eaten warm with a spoon.

n  

      Option:  Add a pinch of Anise to the brown sugar/coconut mixture while cooking for a slightly different taste.   

Green Bean and Chicken Adobo

Green Bean and Chicken Adobo
Post by Tisha
(Created by Tisha)

Yields: 1 serving
Brief Description:
Traditional pork or chicken adobo with white rice is a dish that has been passed down through the generations in our family.  We all love and enjoy adobo, but having it on a consistent basis is not ideal for our health.  I have used this traditional dish to inspire a more healthy "cousin recipe" that can be enjoyed every night of the week if you so desire; I know I do.

Ingredients:
3 oz. precooked chicken breast, chopped
90g green beans (1/2 cup to 1 cup, or more if you'd like)
1/4 small onion, chopped
(salt, optional)
freshly cracked black pepper
1 clove garlic, minced
2 Tbsp slivered almonds
1/2 tsp black bean garlic sauce
1 tsp red wine vinegar

Directions:
1. Precook chicken breast on Sunday and have on hand throughout the week for various recipes/meals.
2. Preheat skillet/pan over medium-high heat to sauté veggies and meat.  Spray with non stick cooking spray.
3. Steam green beans.  While they steam, chop the onion.
4. Add onion to skillet/pan, (optional salt here) and pepper.  Sauté until translucent, about 5 minutes.
5. While green beans continue to steam and onions sauté, chop chicken into bite size pieces and mince garlic.
6. Add garlic and chicken to the skillet/pan.  Stir and heat through, about 1 to 2 minutes.
7. Add green beans to the skillet/pan.  Stir.
8. Add a splash of red wine vinegar and a little black bean garlic sauce as well.  Stir.
9. Serve, top with slivered almonds, and eat immediately.

Per Serving:
Calories-214
Carbs-13g
Fat-8g
Protein-24g
Sugar-4g
Sodium-248mg

Gooey Chocolate-Peanut Butter Drops

Gooey Chocolate-Peanut Butter Drops
Post by Tisha
(From Oxygen Magazine's "Balls of Energy" recipe)

Yields: 26 drops (1 drop per serving)

Brief Description:
These gooey treats are more than delicious and satisfying, they are actually good for you.  Can you believe it?...a healthy dessert that doesn't taste like "health food!"  When I saw this recipe, I knew it would be good and the final product proved me right.

Ingredients:
2 3/4 cups dates, seeds removed
1/2 cup water
1/3 cup natural peanut butter (or any other natural nut butter)
1 cup whey protein powder (e.g. ON 100% Gold Standard Whey Protein Powder-Double Rich Chocolate)
1/4 cup unsweetened, cocoa baking powder
1/4 cup ground flaxseed
1 tsp ground cinnamon
1/2 to 1 cup walnuts or almonds, chopped (1/2 cup of almonds were used in this batch)

Directions:
1. In a food processor (or blender), blend dates and water.  Add nut butter and blend until smooth.
2. Add protein powder in 1/4 cup increments and process.
3 Then add cocoa, flaxseed, and cinnamon and process until well blended. (Note: Be careful not to overwork your food processor (or blender). You may need to finish mixing with a spoon.)
4. With clean hands, gather some dough and roll it between the palms of your hands.  Keep a bowl of protein powder on the side, just in case the dough starts to stick to your hands.  Use a small spoon to scoop the dough out of the bowl.
(Note: refrigerating the dough overnight makes it easier to work with the next day.)
5. Roll each ball in the chopped nut (walnut or almond).  Set each ball on a baking sheet.  Place in freezer for 2 to 4 hours.  Serve or freeze for later.

Tip:
-These gooey delights are packed full of energy (hence their original name, "balls of energy").  Oxygen magazine suggests eating 1 ball for a preworkout snack (about 1 hour before) or 2 immediately postworkout.  Knowing that two of these are waiting for us after our workout, I am sure we will be pushing ourselves even harder during our exercise routine ;)
-Here are Oxgyen's direct words, "...Rich in selenium, copper, potassium, magnesium, vitamin C and B-complex vitamins, the dates in this recipe ensure energy metabolism is working full force throughout your workout.  And with antioxidant protection from carotenoids and phenolic compounds plus anti-inflammatory omega-3 fats from flaxseed and walnuts, muscle soreness is minimized while whey protein replenished depleted glycogen stores for optimal muscle growth."

Per Serving:
Calories-102
Carbs-16g
Fat-3g
Protein-5g
Sugar-11g
Sodium-36g

Italian Egg Sandwich

Italian Egg Sandwich
Post by Tisha
(Recipe from Giada De Laurentiis)

Yields: 1 serving
Brief Description:
I first made this for Brandon (my husband) and I on Valentine's Day a few years ago.  Now it has become a staple in our diet.  This is an easy breakfast to prepare and tastes amazing.  I hope some of you give it a try and report back to us :)

Ingredients:
1 tsp extra virgin olive oil
1 large egg
Pinch of salt and pepper (optional)
1 slice of your favorite bread (Giada recommends rustic white bread)
1 garlic clove
1 Tbsp grated Parmesan cheese
1/4 cup warm homemade marinara sauce, drained (see previous post for recipe)


Directions:
1. In a small, heavy skillet, heat oil over medium-high heat.
2. Crack egg into the skillet and sprinkle with salt and pepper (optional).
3. Cook egg to your liking (e.g. "over easy" or "hard).
4. While your egg cooks, toast the bread to golden brown.
5. Rub garlic over the toast, than sprinkle with Parmesan cheese.
6. Spoon the marinara sauce over the Parmesan cheese and top with the cooked egg.
7. Serve and eat immediately.

Per Serving:
Calories-262
Carbs-19g
Fat-15g
Protein-12g
Sugar-4g
Sodium-440mg

(Nutritional information was determined using 1 serving of "Wholesome Whole-Wheat Bread."  See earlier post for the recipe.)