Whole Wheat Pita Bread

Pita bread is so easy to make, I am ashamed at myself for not making it more often. With all the staples most likely in your pantry, why spend money at the store when you can make it yourself? I used this recipe from Epicurious. While baking, I put the first four directly on the oven rack as suggested in the recipe but I put the second four on a baking sheet that I preheated in the oven for about 10 minutes. I didn't want rack marks on the bread. Other than that I followed the recipe exactly and they turned out great. Be sure to eat one while they are warm!

Ingredients

2 1/2 tsp active dry yeast

1 teaspoon honey

1 1/4 cups warm water 

2 cups bread flour or high-gluten flour, plus additional for kneading

1 cup whole-wheat flour

1/4 cup extra-virgin olive oil

1 teaspoon salt

Cornmeal for sprinkling baking sheets

DIrections

Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.

Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.

Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

Roasted Chickpeas

I have been meaning to make these for a long time and I am sorry to say I now that I have, I was very disappointed. I had it in my head that these would resemble corn nuts, crispy, crunchy and delicious. Crispy and crunchy they are, delicious they are not, they were gritty and dry. I used this  recipe and this recipe and if you notice they differ on the cooking temps. So I decided to start with the higher temperature but then I turned it down to 400 degrees. Maybe they would be better cooked at a lower temp for a longer time or at a higher temp for a shorter time. I don't know but I don't think I will make these again so if anyone finds another way to cook them and like them, then please share.

Sriracha Deviled Eggs

I love Sriracha, who doesn't? I also love deviled eggs so when I came across a recipe I was thrilled to try it out and it doesn't disappoint.

Ingredients

7 hard boiled eggs
2 T mayo or light mayo
1 T  fat-free Greek Yogurt 
1 1/2 tsp Dijon mustard
1-2 tsp. Sriracha sauce
1/2 tsp. sea salt
1/4 tsp. apple cider vinegar
Sprinkle of Cayenne pepper ( Paprika if you don't like the extra spice)


Directions


Cut the eggs in half and  carefully remove the yolk from half.  Put yolks in a small bowl and arrange the 12 best white egg halves on a tray.  Mash yolks thoroughly with a fork, then mix in the mayo, Greek yogurt,  mustard, Sriracha, vinegar and salt.  Taste to see if you want more Sriracha.

You can use a piping bag or a couple of spoons (whatever suits you) to fill the egg white halves. Sprinkle with cayenne! ( or paprika )

Thai Chicken Pizza

This pizza is always a favorite of mine when I go to California Pizza Kitchen. Turns out, it's  just as good at home. This last time I made this I used whole wheat pizza dough and I found that it is much better with the regular dough.  Make sure you don't overdue it on the sauce as it tends to overpower the pizza and can make the dough a bit soggy ( which will be even worse if you use ww dough.) Use a pizza stone if you have one, that is next on my shopping list! Enjoy.


Ingredients for Sauce


1/2 cup peanut butter 
1/2 cup hoisin sauce
1/4 cup honey
1/4 cup rice wine vinegar
2 teaspoons grated fresh ginger
2 garlic cloves minced
2 tablespoons sesame oil
2 Tablespoons soy sauce
1 teaspoon sriracha (or hot chili sauce)
1 Tablespoon oyster sauce
1 Tablespoon fish sauce
1/2 cup boiling water


Ingredients for Pizza


1 1/2 cup cooked chicken cut into pieces
1/4 cup red pepper diced
1/4 cup carrots shredded
1/4 cup mung beans
1/4 cup green onions chopped
cilantro
limes
8 oz. Monterey Jack or Mozzarella cheese
1/2 cup chopped peanuts
pre made pizza dough

Directions


Preheat oven to 500 F.


Whisk all the sauce ingredients except for the water together in a bowl. Once combined, put the sauce in a saucepan and heat through. Add a little water until the sauce is a consistency you want. 
Divide the sauce in half and add chicken to one of the sauces. 
Roll out pizza dough. Spread some sauce over dough then add chicken, cheese and veggies. Leave off cilantro and limes until pizza is cooked.
Bake 10 -15 minutes until cheese is bubbly and crust is golden brown, adding peanuts the last 5 minutes of cooking time.
Squeeze lime over pizza and garnish with cilantro. 

Granola Bars with Olive Oil

It has been a while since I have cooked, I mean really cooked. The first thing that I needed to do before I started up again was give my pantry a much needed overhaul. Throughout the process I realized I had a lot of odds and ends that needed to be used up pronto. I had rolled oats, some unsweetened coconut, a few raisins and some sliced almonds. This is when I decided on making granola bars. I've never attempted granola bars before but I remembered how much I liked the olive oil granola I made a while back. With that I scoured the Internet for a good base line recipe. I ended up using this  Barefoot Contessa recipe and made my own changes. I substituted olive oil for butter, used a bit more honey and a little less sugar and added some cinnamon. The only dried fruit I had on hand were raisins and I toyed with the idea of throwing some dark chocolate chips in for good measure but decided against it at the last minute. The final result was a very good, crunchy granola bar. It would be very easy to adapt this recipe to fit your own wants and needs, I say give it a try!

Ingredients

• 2 cups old-fashioned oatmeal
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ
• 3 tablespoons Olive Oil
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 cup rasins

Directions

Preheat the oven to 350 degrees. Spray a  8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a cookie sheet nd bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ

Reduce the oven temperature to 300 degrees F.

Place the olive oil, honey, brown sugar, vanilla, cinnamon, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the raisins and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

* Recipe adapted from Ina Garten's Barefoot Contessa

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Labor Pains

I have been MIA but I promise it was for good reason. After a long time trying to conceive a little Snyder we were successful with our first IVF attempt. It wasn't the easiest pregnancy or delivery, see here if you want the juicy details. But I am back with a beautiful baby girl and she is getting ready to start solids. I am so excited to start trying out baby food recipes that will exercise my baby girl's palate. She is in training to be a foodie like her momma. I will throw in some "adult' recipes as well, a girl can't live on chicken and salads forever. I am getting the  hang of being a stay at home mom and trying to get back into some of my old routines but with a mini-me well I should say mini-husband by my side! I guess it's time to start cooking.

Cocoa Brownies with Browned Butter and Walnuts

Why do I do this to myself? These brownies are deliciously addicting. As soon as I saw the cover of my Bon Appetit magazine I knew I had to try these. I didn't think I would make them twice in one week but hey a pregnant gal has her cravings. I used dark chocolate cocoa powder because that is what I have at the house. It makes these brownies extra decadent. Be warned, you will want more than one, maybe even the whole batch so don't make these alone! I also noticed that the timing is off on the recipe. It says to cook for 25 minutes but I think it takes more like 35-40. See for yourself but make sure to check them at 25 min. in case our oven temps differ.
Ingredients
Nonstick vegetable oil spray

10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 teaspoon vanilla extract

2 large eggs, chilled

1/3 cup plus 1 tablespoon unbleached all purpose flour

1 cup walnut pieces

Directions

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Thomas Keller's Roast Chicken

This recipe makes a fantastic roast chicken. The extra butter on top is not necessary in my opinion, if you do not care about your waistline then I say go for it!

Ingredients

One 4 to 4 1/2 lb chicken


Kosher salt and freshly ground black pepper

6 garlic cloves, smashed and peeled

6 thyme sprigs

2 large leeks

3 tennis-ball-sized rutabagas

2 tennis-ball-sized turnips

4 medium carrots, peeled, trimmed, and cut in half

1 small yellow onion, trimmed, leaving root end intact, and cut into quarters

8 small (golf-ball-sized) red-skinned potatoes

1/3 cup canola oil

4 tablespoons (2 ounces) unsalted butter, at room temperature


Directions
 
Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.


Preheat the oven to 475 F.

Remove the neck and innards if they are still in the cavity of the chicken. Using a paring knife, cut out the wishbone from the chicken. (This will make it easier to carve the chicken.) Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme, and massage the inside of the bird to infuse it with the flavors. Truss the chicken.

Cut off the dark green leaves from the top of the leeks. Trim off and discard the darkened outer layers. Trim the root ends, cutting around them on a 45-degree angle. Slit the leeks lengthwise almost in half, starting 1/2 inch above the root ends. Rinse the leeks well under warm water.

Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4-inch wedges. Repeat with the turnips, cutting the wedges to match the size of the rutabagas.

Combine all the vegetables and remaining garlic cloves and thyme sprig in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.

Rub the remaining oil over the chicken. Season generously with salt and pepper.

Make a nest in the center of the vegetables and nestle the chicken in it.

Cut the butter into 4 or 5 pieces and place over the chicken breast.


Put the chicken in the oven and roast for 25 minutes. Reduce the heat to 400 F and roast for an additional 45 minutes, or until the temperature registers 160 F in the meatiest portions of the bird--the thighs, and under the breast where the thigh meets the breast--and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.

Transfer the chicken to a carving board and let rest for 20 minutes.

Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.

Cut the chicken into serving pieces, arrange over the vegetables and serve.

Quinoa Tabbouleh

Tabbouleh is a popular middle eastern salad originally made with Bulgar. I like to substitute the Bulgar with quinoa and follow this Cooking Light recipe.

Ingredients

1 3/4 cups water


1 cup uncooked quinoa

1/2 cup coarsely chopped seeded tomato

1/2 cup chopped fresh mint or parsley

1/4 cup raisins

1/4 cup chopped cucumber

1/4 cup fresh lemon juice

2 tablespoons chopped green onions

1 tablespoon extra-virgin olive oil

2 teaspoons minced fresh onion

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions
 
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.

Pescado A La Naranja

This is a recipe from a Mexican cooking class I took years ago. This is a good healthy and easy dish but I will admit it's nothing spectacular.
 We went to Point Loma Seafoods to see what they had available and I couldn't leave without some red snapper. This recipe called for halibut but the snapper was very good in its place. I also added a diced Serrano to the onion/garlic mixture. I served this with wild rice..I know, not very Mexican but healthy was they key to this meal!

Ingredients

2 pounds fresh or frozen halibut steaks or other fish steaks

1/2 cup finely chopped onion

2 cloves garlic, minced

2 tablespoons cooking oil

2 tablespoons snipped cilantro or parsley

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup orange juice

1 tablespoon lemon juice

Directions

Thaw fish, if frozen.


Arrange fish in a 12x7 1/2 x2-inch baking dish.

In small skillet cook onion and garlic in oil till onion is tender but not brown.

Stir in cilantro or parsley, salt, and pepper, Spread mixture over fish.

Combine orange juice and lemon juice; pour evenly over all, Bake, covered, in a 400° oven for 20 to 25 minutes or till fish flakes easily when tested with a fork.

Mexican Carnitas

This is an outstanding recipe for carnitas. They are good! So good the hubs suggested I sell these at a farmers market...awwww, so nice!
The only thing I did different was add some cumin and cayenne. When the liquid evaporates continuously add half orange juice and half water until the meat is tender. Keep an eye on the liquid level.
 The meat is so incredibly flavorful you don't need much other than a tortilla with it however the basic toppings go great!

Ingredients

3 pounds pork shoulder (butt) roast

1 cup orange juice
6 cloves garlic
1 tbsp kosher salt
water to cover

Directions

Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet. You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).


Add the garlic, salt, orange juice, and enough water to just cover the meat.

Bring the mixture to a boil and cover loosely.

Allow meat to simmer until tender and liquid is evaporated. If liquid evaporates and the pork in not yet fork tender, add more liquid and continue to simmer.

Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan. Break the meat up into small chunks with a fork.

Turn heat to medium and fry the meat until brown and crispy.

Thai Tofu and Green Bean Red Curry

This is my final Thai dish of the week. I pulled this recipe out of my Thai cookbook.  This book has so many good recipes it was hard to make a decision. However, I chose a vegetarian dish with mushrooms because the hubs doesn't like them and I do. Perfect time to make it since he was away.
I got the ingredients at my local Ranch 99 market (Asian market) because I knew I wouldn't find Thai chilies or Kaffir leaves anywhere else.  I used 3 Thai chilies and it was perfectly SPICY! Actually got me coughing and the baby moving. I served this over rice and it was delicious!

Ingredients

2 1/2 cups unsweetened coconut milk
1 -2 tablespoon Thai red curry paste
3 tablespoons fish sauce
2 teaspoons palm sugar or 2 teaspoons light brown sugar
3 1/4 cups button mushrooms
1 cup green beans, trimmed
6 ounces firm tofu, rinsed,drained,and cut into 3/4 inch cubes
4 kaffir lime leaves, torn
2 -4 fresh hot red chilies or 2 -4 Thai chilies, chopped ( amount to taste)
fresh cilantro leaves ( coriander

Directions

Heat approximately 1/3 of the coconut milk in a large pan.


When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.

Add the cleaned mushrooms and cook 1 minute.

Pour in the rest of the coconut milk and bring to a boil.

Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.

Add the kaffir lime leaves and hot chillies.

Garnish with cilantro before serving.

Serve with hot cooked rice, if desired

Thai Peanut Noodles

I make a dish very similar to this but this one comes from Epicurious. I wanted a side dish to go with the salad and this was something I knew would be quick and I had most of the ingredients on hand. It's always delicious. My substitutions were whole wheat spaghetti in place of linguine, crunchy peanut butter instead of creamy and garnished with cilantro because that is what I had. I also added a teaspoon fish sauce and some sriracha to the liquid ingredients.
Ingredients

8-10 oz. linguine or flat rice noodles

8 green onions

3 small garlic cloves

1 T. fresh ginger, peeled and grated

2 medium carrots

1/2 large red bell pepper

2 T. sesame oil

1/4 c. honey

1/4 c. creamy peanut butter

1/4 c. soy sauce

3 t. unseasoned rice vinegar

1/4-1/2 t. red pepper (optional)

1/2 c. mung bean sprouts

1/3 c. chopped peanuts

Directions

Whisk together honey, peanut butter, soy sauce, vinegar and red pepper and set aside. Cook the pasta according to package directions until al dente. Julienne the green onions, carrots, and bell pepper; and mince the garlic. Heat the seseme oil in a large skillet over medium high heat. Add the carrots, saute for a minute or two, then add the garlic, bell peppers, onions, and garlic. Saute until crisp tender. Add the liquid ingredients and heat through, stirring gently. Then add the pasta and toss until coated. Garnish with the chopped peanuts and bean sprouts.

Grilled Thai Beef Salad

I am going to try to make a couple recipes from a different country each week, as long as I don't get restrictions from my Dr. again!
This week...Thailand. This is a recipe out of my "Healthy Appetite with Ellie Krieger" cookbook. Here is a link to the recipe. I didn't make any changes but I did add a bit more chili-garlic sauce and some red pepper flakes.

Ingredients

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick

3 tablespoons lime juice, divided

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil

2 tablespoon brown sugar

1 teaspoon minced garlic

1 1/2 teaspoons minced ginger

1 1/4 teaspoons red curry paste or chili-garlic sauce

1/2 head red-leaf lettuce, torn (about 6 cups)

3 shallots, thinly sliced (about 1/2 cup), divided, for garnish

1/2 cup cilantro leaves, rinsed and dried

1 cup basil leaves, sliced into ribbons
 
Directions
 
Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.