3 cups whole wheat flour
1 teaspoon salt (or to taste)
1 1/2 cups warm water
Mix flour and salt in a bowl. Add the water and mix into a nice dough. Knead until soft and elastic. At this point, you can let the dough rest for an hour or so, but it isn’t necessary. Pinch off a chunk of dough, roll into a smooth ball (golf ball size) with your hands, then flatten on a floured surface. With a rolling pin roll into a thin circle. Be generous with the flour to avoid sticking. Cook on a medium hot griddle until delicately beige and specked with brown. Don't use oil on the griddle.
Friday, June 17, 2011
Grilled Whole Wheat Pizza (level 1 - carb)
1 package dry yeast
1 1/2 tsp Splenda
1 1/2 cups very warm water
3/4 tsp. salt
4 cups whole-wheat flour
Toppings: thinned tomato paste w/salt and spices makes the best sauce. Use Fat Free Ricotta instead of mozzarella and loads of roasted or fresh veggies.
Place yeast and Splenda in large bowl. Add water, stir, and set aside for 5 minutes for yeast to dissolve. Stir in salt and flour. Turn out onto lightly floured board and knead 8 to 10 minutes, or use kitchen-aid with dough hook.
When done, you can put in plastic wrap and refrigerate until ready to use or just use immediately. Heat grill, divide dough in 4 pcs. Roll out thinly. Place 2 pizza shells on a non-stick cookie sheet without sides or with sloping sides. Top with sauce/cheese/veggies. Put cookie sheet right on the grill. In about 2-4 mins the dough is firm enough to pull the pan out from under them. Lower heat to medium low and continue to cook until done, crispy and hot.
1 1/2 tsp Splenda
1 1/2 cups very warm water
3/4 tsp. salt
4 cups whole-wheat flour
Toppings: thinned tomato paste w/salt and spices makes the best sauce. Use Fat Free Ricotta instead of mozzarella and loads of roasted or fresh veggies.
Place yeast and Splenda in large bowl. Add water, stir, and set aside for 5 minutes for yeast to dissolve. Stir in salt and flour. Turn out onto lightly floured board and knead 8 to 10 minutes, or use kitchen-aid with dough hook.
When done, you can put in plastic wrap and refrigerate until ready to use or just use immediately. Heat grill, divide dough in 4 pcs. Roll out thinly. Place 2 pizza shells on a non-stick cookie sheet without sides or with sloping sides. Top with sauce/cheese/veggies. Put cookie sheet right on the grill. In about 2-4 mins the dough is firm enough to pull the pan out from under them. Lower heat to medium low and continue to cook until done, crispy and hot.
Mexican Bean Dip (level 1 - carb)
1 can black beans drained & rinsed
3 tomatoes (seeded & chopped)
1 tsp minced garlic fresh
1 tsp cumin & 1 tsp chili powder
5-6 chopped green onions
2 japaleno peppers (seeded & chopped)leave seeds in for heat
1 small bunch cilantro chopped to taste.
Juice from one lime
Taste and adjust to your preference.
3 tomatoes (seeded & chopped)
1 tsp minced garlic fresh
1 tsp cumin & 1 tsp chili powder
5-6 chopped green onions
2 japaleno peppers (seeded & chopped)leave seeds in for heat
1 small bunch cilantro chopped to taste.
Juice from one lime
Taste and adjust to your preference.
BBQ Sauce ( Level 1 )
3/4 cup Ketchup, sugar free
3/4 cup water
2 tbsp. vinegar
1/4 tsp. black pepper
1 tsp. chili powder
1/2 tsp. season salt
1 tsp. paprika
1 1/2 tbsp. Worcestershire sauce
Combine all ingredients and heat. Refrigerate. Use over chicken, ribs or any other meat.
I haven't made this yet, but it is BBQ season so I am sure I will be making it soon.
3/4 cup water
2 tbsp. vinegar
1/4 tsp. black pepper
1 tsp. chili powder
1/2 tsp. season salt
1 tsp. paprika
1 1/2 tbsp. Worcestershire sauce
Combine all ingredients and heat. Refrigerate. Use over chicken, ribs or any other meat.
I haven't made this yet, but it is BBQ season so I am sure I will be making it soon.
Cheese Snacks (level 1 - pro/fat)
Cut Monterey Jack cheese into 1" cubes. Place on a baking stone. Bake for 15 minutes at 350 degrees. Take out of oven and place on paper towels to drain. Add a dollop of ranch dressing to each piece.
Haven't tried this yet, but wanted to put it here so I would remember it when I have lots of leftover cheese.
Haven't tried this yet, but wanted to put it here so I would remember it when I have lots of leftover cheese.
Scotch Eggs (level 1 - pro/fat)
1 lb. bulk pork sausage *
Salt & pepper to taste
6 hard-boiled eggs
1 egg lightly beaten
3/4 C crushed pork skins
Divide the sausage into six portions; flatten & sprinkle with salt & pepper. Shape each
portion around a peeled hard-boiled egg. Roll in beaten egg, then in pork skins. Place
on a rack in a baking pan. Bake, uncovered, at 400 degrees for 30 minutes or until meat
is no longer pink, turning every 10 minutes. Yield: 6 servings
*Note: be sure to check the ingredients in your bulk sausage to eliminate any 'funky' foods.
I made these ones without the pork rinds and beaten egg. They turned out pretty good, but I want to try them next with Hot Italian Sausage. I know this probably doesn't sound appealing to everyone, but I think it would be a good, quick meal for in the morning.
Salt & pepper to taste
6 hard-boiled eggs
1 egg lightly beaten
3/4 C crushed pork skins
Divide the sausage into six portions; flatten & sprinkle with salt & pepper. Shape each
portion around a peeled hard-boiled egg. Roll in beaten egg, then in pork skins. Place
on a rack in a baking pan. Bake, uncovered, at 400 degrees for 30 minutes or until meat
is no longer pink, turning every 10 minutes. Yield: 6 servings
*Note: be sure to check the ingredients in your bulk sausage to eliminate any 'funky' foods.
I made these ones without the pork rinds and beaten egg. They turned out pretty good, but I want to try them next with Hot Italian Sausage. I know this probably doesn't sound appealing to everyone, but I think it would be a good, quick meal for in the morning.
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