WOWZER Wheat Pitas

Normal people probably just go to he store and buy pita bread but oh no, not me. I've had this recipe from Cooking Light in my "I'm gonna make this one day" section of recipes for a few years and I'm so glad I finally made it! To my surprise the dough was incredibly easy to work with and very forgiving. These pitas were easily turned into pita chips to go along with this basil parmesan dip and our dinner guests loved them.

These are not too time consuming and the final product is a tender, chewy pita that you could easily fill with some chicken souvlaki and Tzatziki sauce for a yummy lunch.

Ingredients:
1 Tbsp sugar
1 package dry yeast (about 2 1/4 tsp)
1 C plus 2 Tbsp warm water
10 ounces bread flour (about 2 1/4 C)
4.75 white whole-wheat flour (about 1 C, divided)
2 Tbsp 2% Greek yogurt
1 Tbsp extra-virgin olive oil
3/4 tsp salt
Cooking spray

Instructions:
Dissolve sugar and yeast in 1 C plus 2 Tbsp warm water in a large bowl and let stand 5 minutes until frothy. Add bread flour, and about 3/4 C whole-wheat flour, yogurt, oil, and salt to the yeast mixture and beat with a mixer at medium speed until smooth. Turn the dough onto a floured surface. Knead dough until smooth and elastic (about 10 minutes). Add enough of the remaining whole-wheat flour, 1 Tbsp at a time to prevent dough from sticking to hands. *do not add too much flour or your dough will get tough.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), for about 45 minutes or until doubled in size.
Preheat the oven to 500 degrees.
Divide dough into 8 portions. Working with one portion at a time, gently GENTLY GENTLY!!! roll each portion into a 5 1/2 inch circle. (Consider using a Tupperware or Cool Whip lid as a guide) Place 4 dough circles on each of 2 baking sheets coated with cooking spray.






5. Bake 1 sheet at a time at 500 degrees for 8 minutes or until puffed and browned. Cool on a wire rack. Brush each pita with olive oil and sprinkle with sea salt and a touch of cracked pepper.






Makes 8 pitas.




Printable Version

Basil Parmesan Dip with Pita Chips

It's hard to mess anything up that has basil as the star ingredient. This dip needs no introduction but here's one anyway. We had friends over for dinner and they loved it. So you will love it too. The basil and parmesan go perfect together and the creaminess of the dip is perfect for dipping or even as a sandwich spread. This comes from the fabulous Cooking Light magazine, my favorite source for healthy food that doesn't taste "diet".

Ingredients:

• 4 (6-inch) pitas
• Cooking spray
• 1/2 tsp freshly ground black pepper, divided
• 1/4 tsp salt
• 1 C lightly packed basil leaves
• 3/4 C finely grated parmigiano-reggiano cheese
• 3/4 C reduced-fat sour cream
• 2 tsp fresh lemon juice
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 375
2. Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 tsp pepper and salt. Bake at 375 for 12 minutes or until crisp.
3. Combine remaining 1/4 tsp pepper, basil, and next 4 ingredients in a blender or food processor and process until smooth. Scrape into a serving bowl using a rubber spatula and serve with pita chips.

Make 8 servings.

Printable Version

Unbelievable New York Cheesecake

Ah yes, that time I ate Cheesecake at the Carnegie Deli in New York City. That was the time when I quit my terrible door-to-door sales job in Virginia and literally begged a co-worker to take me home since he too quit his terrible door-to-door sales job the same day. We didn't just drive straight home though. We ended up taking about 3 weeks to get home while we travelled anywhere and everywhere we wanted to go. This cheesecake in New York was unforgettable.

Since cheesecake is usually off limits for me because of the insane fat content, I never make it. I heart cheesecake so much though so when I found this recipe for New York Cheesecake in my Cooking Light magazine, I saved it and vowed to make it one day...so a year later I did. This recipe is from their September 2010 issue and WOW this recipe will fool you!

I slimmed it up even more by omitting 3/4 C of the sugar, 3 eggs, and 1 package of cream cheese and it still turned out AMAZING. Below is the original recipe but you can make the changes I did for a cheesecake that will impress all your guests.

Ingredients:

• CRUST
• 1 C Graham cracker crumbs (about 7 cookie sheets)
• 3 Tbsp Sugar
• 1 Large egg white
• Cooking Spray
• FILLING
• 1 ounce all-purpose flour (about 1/4 C)
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1 3/4 C sugar
• 1 1/2 tsp finely grated lemon rind
• 2 Tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 3 large eggs
• 3 large egg whites

Instructions

1. Preheat oven to 350 degrees.
2. To prepare crust, combine crumbs, 3 tablespoons sugar, and 1 egg white in a bowl; toss with a fork until well blended. Lightly coat hands with cooking spray. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 350 for 8 minutes; cool on a wire rack.
3. To prepare the filling, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine cottage cheese and 8 ounces fat-free cream cheese in a food processor, and process until smooth. Add remaining 16 ounces of fat-free cream cheese, 1/3 less-fat cream cheese, and next 4 ingredients (through vanilla); process until smooth. Add 3 eggs and 3 egg whites; process until blended. Pour cheese mixture into prepared pan. Bake at 325 for 65 minutes or until almost set (center will not be firm but will set as it chills). Turn oven off; cool cheesecake in closed oven 1 hour. Remove from oven; cool on a wire rack. Cover and chill 8 hours. (For a denser, creamier texture, cool the cake in the oven one hour with the oven door ajar instead of closed. Make a day ahead since the cooled cake needs to chill overnight.)

This makes 16 servings. 

Printable Version

Apple Cheesecake Oatmeal

Who doesn't love a good bowl of oatmeal for breakfast? I could name a lot of people including my husband and my sweet mother who would rather eat real ants on a log than oatmeal. BUT. I LOVE oatmeal and at one point in my life ate it for breakfast every morning for about 2 years.

Over the years I have perfected the art of cooking oatmeal and when I'm in a hurry, I use the microwave. This recipe was inspired by the Granny Smith apples in my fridge and leftover cream cheese glaze from a spice cake I made for some friends.

The secret ingredient is the egg. I don't add an egg every time but if I'm turning my oatmeal into a dessert, I always add the egg. It adds protein of course but it also turns the oatmeal into a custard like texture. I can thank my wonderful MIL for this little trick!

Ingredients for 1 serving

• 1/2 C slow cook oats
• 1/2 C finely chopped Granny Smith Apple
• 1 Egg
• 1 1/4 C Water
• 1 tsp Cinnamon
• Dash of Salt
• 2 Tablespoons Cream Cheese Glaze (*Full recipe Below)

Directions

1. Start by finely chopping your apple using your Vidalia Chop Wizard that you have purchased by now after realizing how much it will change your life.

2. In a deep bowl, combine the water, salt, oats, cinnamon, apple, and egg. Mix thoroughly until the egg is incorporated into the mixture. (Don't be scared of the egg, I promise it's good!)

3. Microwave on high for 2 minutes, keeping an eye on it so it doesn't boil over. Stir again and microwave for another 30 seconds if needed to reach desired consistency. Let stand for 3-4 minutes.

4. Once your oatmeal has reached its desired consistency, drizzle cream cheese glaze on top and enjoy!

* The recipe for a FULL batch of cream cheese glaze is:

• 1/2 block of lowfat cream cheese
• 1/2 stick of butter
• 3 C powdered sugar
• 1-3 Tbsp milk

1. Cream butter and cream cheese.
2. Add powdered sugar one cup at a time, mixing well in between each addition.
3. Add milk 1 Tbsp at a time until it reaches a glaze consistency similar to honey. 

This makes enough glaze for a cake so if you are making some just for oatmeal, I would say use equal amounts of butter and cream cheese measured in tablespoons and then enough powdered sugar and milk to make a small amount of glaze.

Printable Version

Whole Wheat Buttermilk Pancakes with Berry Topping

I've been cooking from my Volumetrics cookbook lately and was surprised at how delicious and fluffy these pancakes are. I love a good pancake but then you have to put syrup and butter on them and then it just feels like you dessert for breakfast. Don't get me wrong, dessert for breakfast is AWESOME but I needed something a little more healthy while still getting my pancake fix. The berry sauce is incredible and replaces any need for syrup.

Ingredients:

Pancakes

• 1 1/4 C whole wheat flour
• 1 1/2 C lowfat buttermilk
• 1 egg, beaten
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 Tbsp sugar
• 1/4 tsp salt

Berry Sauce

• 1 1/2 C unsweetened frozen berries, thawed (original recipe calls for raspberries, I used mixed)
• 2 Tbsp sugar
• 1 Tbsp orange juice
• 1 tsp vanilla

For the pancakes,

1. Combine all ingredients in a bowl and mix until just combined, the batter will be lumpy.
2. Drop by 1/4 C onto a hot griddle and when bubbles appear on the edges, flip. A serving is 2 pancakes.
3. Pile high on your plate and dig in.

For the berry sauce,

1. Place all ingredients in a food processor and process until smooth. A serving is 2 Tbsp of berry sauce. 
2. Top pancakes with 2 Tbsp berry sauce and 1/2 C 

Printable Version

1950's Peach Pie

I found a vintage Betty Crocker cookbook at my favorite consignment shop called Mona Lisa's and thought I'd see how they cooked back in 1953. If you can look past all the pictures of women in heels and aprons, this cookbook has some killer recipes!! This pie was to die for. Enough said.

This recipe makes one 9" pie with a top crust.

Ingredients:


Crust:
2 C sifted flour
tsp salt
2/3 C shortening + 2 Tbsp
4 Tbsp. Water

Filling:
7/8 C sugar (If your peaches are ripe like mine were, I'd say cut a little sugar if you're into that)
4 Tbsp flour
1/2 tsp. cinnamon
4 C fresh, peeled, sliced peaches
1 1/3 Tbsp butter (Who has a 1/3 Tbsp measuring spoon these days? No worries, it's the same as 1 tsp)

1. Measure the flour into the mixing bowl and mix the salt through it.

2. With pastry blender, cut in half the shortening finely until mixture looks like meal. (This makes for tenderness)

3. Cut in the remaining shortening coarsely until particles are the size of giant peas. (This makes for flakiness)

4. Sprinkle with the water, a tbsp  at a time mixing lightly with fork until all the flour is moistened.

5. Gather dough together with the fingers so it cleans the bowl.

6. Press into a ball. Then roll out, or keep in waxed paper in refrigerator until needed.

7. Divide dough about in half. Round up larger part on lightly floured surface. flatten with hand, then roll out not quite 1/8" thick. Work quickly and roll lightly, being careful not to add extra flour as that makes pastry tough.

8. Keep pastry circular and roll it about 1" larger around than the pie pan to line pan and allow for depth.  Fold pastry in half and quickly transfer to pan. Unfold, and pat and fit pastry down into pan, avoiding stretching the dough. Trim the overhanging edges with scissors.

9. Repeat with second crust except trimming of course!

10. For the filling, mix together all ingredients except the butter. Transfer fruit mixture into pastry-lined pie pan and then dot with the butter.

11. Cover with top crust and make several slits in the top to allow steam to escape. Trim any extra edges.

12. Fold hte extra edge of top pastry under edge of lower pastry. Seal thoroughly by pressing together on edge of pan. Build up a fluted edge by crimping the edge with thumb and forefingers.

13. Bake at 425 for 35-45 minutes.


If your pie turned out like mine, there will be nothing left of it and you will realize that you never took a picture of the finished product. Oops :)


Printable Version

Quinoa Stuffed Peppers

Green peppers are really cheap at the farmer's market and of course my sense of reality gets fuzzy when I go to the farmer's market which basically equates to me thinking I can consume 16 peppers in one week. What better way to devour a green pepper than when it's stuffed with other veggies from the farmer's market??? No "wasted produce" guilt here. This recipe originally calls for couscous but I swapped it for quinoa. They were delicious, filling, and very healthy.

Adapted from ChangeOne for Diabetes

Ingredients:

6 large bell peppers (any color)
1 Tbsp olive oil
1 small zucchini, finely chopped
2 cloves garlic, minced
1 Tbsp fresh lemon juice
2 C cooked couscous (OR use cooked quinoa!)
1 can (15 ounced) chick-peas, drained and rinsed
1 ripe tomato, seeded and finely chopped
1 tsp dried oregano
1/2 tsp salt
1/4 tsp fresh-ground black pepper
1/2 C crumbled feta cheese (I used shredded parmesan bc that's what I had)

1. Slice the tops off the peppers to make lids. Scoop out the membranes and seeds and discard. Simmer the peppers and lids, covered, in a large saucepan of lightly salted boiling water for 5 minutes. Drain.

2. Preheat the oven to 350 and heat the oil in a medium saucepan over medium heat.

(This is a plug for my favorite kitchen gadget, the Vidalia Chop Wizard! See how finely chopped the zucchini is?)

Add the zucchini and garlic and saute' for 2 minutes Stir in the lemon juice. Cook for 1 minute and remove from the heat. Stir in the couscous, chickpeas, tomato, oregano, salt, and pepper. Stir in the cheese.

3. Fill each pepper with the couscous mixture and place upright in a shallow baking dish. Cover with the pepper tops and bake just until the filling is heated through, about 20 minutes.

Printable Version