Food Memory Friday: Blackened Chicken with Black Bean and Corn Salsa

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The summer Robert and I were married, I was finishing up my physics pre-requisite for graduate school and my schedule allowed me extra time to cook for us each night. Those were the days. I was able to work out every morning and I happily perused cookbooks and magazines for menu ideas. I also consulted with my mother a lot as I tried to figure out my way around the kitchen and she introduced me to this recipe. She’d made it a few times before and it was a delicious hit. Feeling confident, I collected the ingredients I needed. I was happy to find that I already had everything in our apartment. The chicken breasts I was using were frozen, but I figured if I allowed them to thaw for a few hours, I would be in good shape by the time I was ready to make dinner.

Fast forward a few hours and I followed the recipe to a tee. The kitchen smelled wonderful as the food baked in the oven and it looked gorgeous as I ceremoniously placed dinner on our table. We each served ourselves a piece of chicken and dug in. A few bites in, Robert turned his fork upside down and examined the piece of chicken pierced through its prongs closely. “This chicken is really chewy,” he said, “is there something different about it?” I assured him that it was the usual chicken I always purchased and I took his plate to check it out myself. I cut the chicken in half and scraped the salsa away to reveal a delightfully raw piece of chicken. The center was still cold and nowhere near the safe temperature recommended. My heart sank and I apologized profusely. Bert reassured me we could just pop the chicken in the microwave, which we did, but we both had not-surprisingly lost our appetites by that point. On the bright side- neither of us ended up with any food-borne illnesses and I learned a very valuable lesson in defrosting chicken that day.

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Here we are nearly eight years later and I still make this dish a few times a year. Every time I do,  it seems like one of us will bring up that chewy chicken I served just a few weeks after we became a family. We laugh and then we both furtively check our chicken to make sure it is indeed cooked through.

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Blackened Chicken with Black Bean and Corn Salsa

Yield: 4 generous servings

Ingredients

  • 15 oz can (1 1/2 cups) black beans, drained
  • 15 oz can (1 1/2 cups) corn, drained
  • 1 cup salsa
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1 cup sharp cheddar cheese, shredded
  • Olive or coconut oil
  • Sour cream, green onions, avocado, tortilla chips (optional)

Directions

1. Preheat the oven to 350 degrees. Place the black beans, corn, and salsa in a 9×13 inch casserole dish. Set aside.

2. Combine the chili powder, garlic, salt, and cumin in a bowl and pour into a thin layer on a plate. Dip each of the chicken breasts in the spice mixture and use your fingers to “massage” the rub evenly on each piece of chicken.

3. Heat olive or coconut over medium-high heat in a large saucepan until hot. Carefully add each piece of chicken to the pan and sear the chicken on each side, until blackened, about 2-3 minutes each. Transfer the pieces of chicken to the casserole dish with the black bean and corn salsa. Bake for 40 minutes. Remove from oven and top with shredded cheese and other toppings, as desired.

Source: Taste of Home

 

How to Make Delightful Hard-Boiled Eggs

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With Easter right around the corner, it seemed like the perfect time to talk about hard-boiled eggs. They are fun to decorate and they are even more delightful to eat. Since we’ve moved from Columbus to the country, I’ve gotten into the habit of purchasing fresh. local eggs because they are readily available and scrumptious. Though the fresh eggs are fabulous, I quickly noticed they are very difficult to peel if I hard-boil them.

With a little google research, I discovered this is likely due to their freshness compared to eggs commonly found in grocery stores. In very fresh eggs, the inner shell membrane adheres tightly to the egg white, making it trickier to peel away the shell without puncturing the cooked white. As the egg is exposed to air for longer periods of time, it loses some of its protective coating and that bond between the shell and the white becomes weaker. Translation: older eggs are easier to peel.

But what if you can’t wait around for a few weeks to allow those eggs to age before you need to cook up a batch of hard-boiled beauts? Fear not! I have successfully used this method for the past 2 months. The key is to place the eggs in already boiling water. This instant high heat allows the egg white to separate from the shell right away for easy peeling. The reduction of heat to a gentle boil prevents the whites from getting too tough.  It results in beautifully-cooked eggs and peeling is a breeze.

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Here’s what you do:

1. Bring a pot of water (about 2 inches high, or enough to  completely cover the eggs) to a full, rolling boil.

2. Carefully place the eggs into the boiling water (I like to use a soup ladle to ensure I don’t burn myself with boiling water).

3.  Turn down the heat to medium to a gentle boil and cook for 11 minutes.

4. Drain the eggs and place in a large bowl of ice water for 15 minutes.

5. Peel and enjoy!

Source: Serious Eats

 

 

Feeding Our Rump Roast: Carrot Cake Toddler Muffins

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One of my new favorite genres of books are the memoirs written by comediennes. I read Mindy Kaling’s book last fall and I recently finished listening to Tina Fey’s book Bossy Pants. I laughed out loud as Tina spoke about her experiences with motherhood and I particularly loved when she sarcastically said something along the lines of, “I have one young child, so naturally I am a parenting expert.”

What is it with becoming a parent that makes us think we know it all? I have to admit that I read some of the parenting and sleep training books before we had Smith. It was a form of nesting for me and it made me falsely believe I was ready to rock it. No refined sugar or processed food, breastfeed for 12 months, formula is evil, formula is wonderful, no television under two, no grains before an infant turns one, introduce grains at 4 months (no- 6 months!), no bottle after age one, let your baby cry it out, never let your baby cry it out. It’s all a little overwhelming and, quite frankly, some of these guidelines flew right out the window after the little one arrived. Of course, the major safety rules are non-negotiable; but, with my very limited amount of parenting experience, I’ve learned there is no one-size-fits-all.

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What matters most, again from what I’ve learned in my short 15 months of motherhood, is finding a method that works for you and your partner and being open to amending those methods about 345 times. The good news is that Smith is thriving at the moment. He is growing and developing well. He loves to eat ice cream with his Grandpa and he sill isn’t the greatest sleeper on earth, but he is not currently dipping my makeup brush in the toilet and that makes me feel pretty good about life.

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I came up with this recipe for my little rumpy last weekend when I was researching some new breakfast options for him besides his beloved baked oatmeal. I used the method of microwaving and straining ripe bananas from my favorite banana bread recipe to maximize banana flavor and decrease the mushy texture that can occur with this overripe fruit. Plus, the natural sweetness from the bananas and Zante currants, which are essentially mini raisins, allowed me to only add a small amount of honey to achieve a nice flavor. I also added oats and used whole wheat pastry flour instead of white flour to make these babies a healthier whole grain baked good. Smith gave the muffins his seal of approval and the little beeferoni even inhaled two of these muffins for breakfast one morning.

Happy Monday, everyone.

 

    Carrot Cake Toddler Muffins

Yield: 1 dozen muffins

Ingredients

  • 4 very ripe bananas, peeled
  • 1/2 cup grated carrots
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1/4 cup honey
  • 2 large eggs, at room temperature
  • 1 cup instant oats
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 cup currants

Directions

1. Preheat oven to 350 degrees. Line a standard-sized muffin tin with muffin liners. Set aside.

2. Place peeled bananas in a medium-sized microwave safe bowl with a microwave-safe lid (I prefer to use glass). Microwave for 4 minutes, checking the bananas halfway through to ensure the juice from the bananas doesn’t overflow. When the 4 minutes is up, place a mesh strainer over a bowl and pour the microwaved bananas and the juices onto the strainer. Allow to sit for 10 minutes, using a spoon to gently mash the bananas. After the fruit is well strained, place the mashed bananas in a large mixing bowl. Cook the reserved liquid from the bananas in a small saucepan over medium heat until the juice is reduced to about half the amount, roughly 5 minutes. Remove from heat and add to the mashed banana mixture and whisk well to combine.

3. Add the carrots, melted butter, vanilla, and honey to the banana mixture and stir until well-mixed. Next, add in the eggs one at a time, mixing well after each addition.

4.  In a separate medium-sized bowl, whisk together the oats, whole wheat pastry flour, baking powder, cinnamon and currant. Add the flour mixture to the banana carrot mixture in 3 batches, mixing gently with a spatula after each addition. Stir just until combined. Don’t over mix!

5. Using an ice cream scoop or large spoon, divide the batter evenly into muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the muffin comes out clean. Remove from the oven an allow to cool on a baking rack until completely cooled. Enjoy! Leftover muffins can be frozen in an airtight container or freezer bag.

Source: Lolly’s Original Recipe :)

 

Maple Oatmeal Scones

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Weekend mornings. Aren’t they lovely? Some of my favorite moments occur during these times.  Sipping coffee,  chatting with Bert, cuddling up with my little rumpy while he is still cozy in his PJs and clinging tightly to his blanket. It’s simple and wonderful.

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One of the biggest differences that I’ve noticed life with a young child brings is waking up before 6am on Saturdays and Sundays. In my previous life, Bert and I would consider getting up at 7 on the weekends early. Now, “sleeping in” until 7 is considered an amazing miracle from God. On the bright side, this new normal means I am lucky enough to see the sun rise nearly everyday in every season of the year. It reminds me of a quote from Mindy Kaling, “There is no sunrise so beautiful that it is worth waking me up to see it.” While I once agreed with the fabulous Mindy, I have to say that I’ve grown to love the sight of the sun sneaking up on the horizon. It’s a symbol of the hope of a new day and I find it both comforting and inspiring. Thanks for summoning me from my slumber to see it, Smith.

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These maple oatmeal scones are a perfect breakfast for those weekend mornings when you have time to take in the morning light and wake up with the birds. They are delicate, buttery, and just sweet enough to feel like a special treat; but easy enough to whip up and eat the same morning. Or, you can easily make them during the week and freeze them until you are ready to savor the moment.

Happy Saturday, everyone.

Maple Oatmeal Scones

Yield: 8-12 large scones (depending on how you cut them)

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup quick-cooking oats, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 pound cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1/2 cup pure maple syrup
  • 4 extra-large eggs, lightly beaten
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash

Directions

1. Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Slowly add the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Stir together the buttermilk, maple syrup and eggs and add to the flour-and-butter mixture. Mix until just blended. The dough will be stick and a little crumbly.

2. Pour the dough out onto a well-floured surface. Using floured hands, gently knead to ensure the dough is combined. Pat the dough into a big circle, about 1 inch thick. Dip a knife in flour and gently cut the dough into wedges. Again, the dough will be sticky, so keep coating the knife with flour as necessary and use a spatula to transfer the scones to baking pans lined with parchment or silicone mats. Space the scones about 2 inches apart.

3. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done. Allow to cool for about 5 minutes before applying glaze.

4. To make the glaze, whisk the confectioners’ sugar, maple syrup and vanilla. Drizzle each scone with 1 tablespoon of the glaze. Sprinkle with uncooked oats.

Source: Ina Garten

French Onion Soup

I’m posting a recipe for soup in an effort to bring on warmer weather. You see, it seems inevitable that whenever I get ahead of myself, I end up putting my foot in my mouth. I was tempted to “think spring” and write about asparagus, but I know it would backfire and we would end up with snow in May. Kind of similar to the time I was talking to some of my friends that have babies younger than Smith and I told them that infant sleeping gets better. “Smith was sleeping through the night by six months; the waking up in the middle of the night will be over before you know it,” I told them with a sense of relief and achievement. What a foolish, foolish mother I was.

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It turns out there is a wee little thing called sleep regression that tends to pop up when the little ones hit new motor milestones. The sleeping gets better, but then it takes a wild turn and you find yourself sprawled out on the floor of your baby’s room with your hand wedged inside his crib at 3:30am. It’s a humbling time. As a result, I’m embracing the cold with this French onion soup to coax the number on the thermometer upward.

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French onion soup combines two of the world’s most glorious ingredients, melted cheese and caramelized onions, to make a special  lunch or a great main dish for dinner time. It warms the stomach and the soul.

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French Onion Soup

Yield: 4-6 servings

Ingredients

  • 1/2 cup unsalted butter
  • 4 onions, sliced lengthwise
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • salt and pepper
  • 1 cup red wine
  • 3 heaping tablespoons flour
  • 2 quarts beef broth
  • Loaf of artisan bread (or whichever bread you prefer)
  • 1/2 lb sharp swiss cheese, shredded

Directions

1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and sauté until the onions are very soft and caramelized, about 25 minutes.

2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Remove the bay leaves and sprigs of thyme.

3. Sprinkle the onions with the flour and stir to ensure the onions are well-coated. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes .

4. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season with salt and pepper, to taste.

5. When you’re ready to eat, preheat the broiler. Arrange the bread slices on a baking sheet in a single layer. Sprinkle the slices with the swiss cheese and broil until bubbly and golden brown, 3 to 5 minutes.

6. Ladle the soup in bowls and add the toasted bread slices to the top. Serve immediately.

Source: Tyler Florence 

Homestead Living: Amish Sandwich Bread

IMG_5550 I almost titled this post, “White Amish Bread” and realized that didn’t really sound right. Kind of like when I said my brother earned his “small pilot’s license” or my parents looked at a house where the kitchen was described as a “big wife-loving kitchen.” It’s all in the word combinations, folks, so Amish Sandwich Bread it is. IMG_5539 The Amish community is well-known for growing, canning/preserving, and making the vast majority of their own food. Though they too have evolved with the times and rely more on processed and pre-packaged ingredients, from-scratch cooking and baking is nothing new in their book. The new movement that is striking the rest of our nation, is old hat for them, and the idea of homestead-living is probably something they would find humorous.

IMG_5615 (Smith and his cousins) I’ve been wanting to find a good recipe for sandwich bread for several months now. After trying a few different versions, I found this one and it’s one that our family has been enjoying for the past few weeks. This bread is very easy to make, it yields 2 loaves, and it’s delicious. It is soft, slightly sweet, and is sturdy enough to hold sandwich fixings.  I attempted to improve the nutritional value by swapping in whole wheat pastry flour in place of some of the all-purpose, but the texture was just not as good. Whole wheat sandwich bread is my next quest. IMG_5541 Have a great weekend, everyone. Amish Sandwich Bread  Yield: 2 standard loaves Ingredients

  • 1 cup warm water (110 degrees F)
  • 1 cup warm milk (110 degrees F)
  • 1 1/2 tablespoons active dry yeast
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil
  • 5 1/2 to 6 cups all-purpose flour
  • 1 egg yolk + 1 tablespoon water to form an egg wash (optional)
  • 1 tablespoon butter, melted

Directions

  1. In a large mixing bowl, mix together milk, water, sugar,  and yeast. Cover and allow the yeast to activate and foam for about 5 minutes.
  2. Stir in salt and oil into the yeast mixture.
  3. Using an electric mixer with a dough hook, slowly add flour one cup at a time mixing well after each addition. Mix for about 5 minutes, until dough is smooth and elastic.
  4. Place dough in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
  5. Punch down the dough and divide into two equal pieces. Shape into loaves and place in 2 greased 9 x 5-inch loaf pans. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
  6. Preheat oven to 350 degrees F. With a pastry brush, lightly brush the tops of the loaves with egg wash before baking. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after. Allow to cool completely.

Source: Barely adapted from Bakerette

Smith’s Puppy Pawty

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The little rump roast I am always writing about is a full blown toddler these days. He’s walk-running, trying to ride Athena like a miniature pony, throwing tantrums when he doesn’t get his way, and making us laugh on a daily basis. We had a first birthday party for him last month and, boy, did we have fun. Our immediate families and close friends joined us for a little shindig that involved lunch, cake and ice cream, and opening gifts.

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To highlight the adorable relationship between Smith and our dog, Athena, I decided on a puppy theme for the gathering. I kept decorations pretty low key by making some garland with cardstock and colored baker’s twine. My mother-in-law printed pictures of our rump roast and Athena together to display throughout our house.

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I didn’t get any pictures of the non-desserts, but the menu included:

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While this PAWTY was definitely a celebration of our ham ball’s birth, it was also a celebration for the birth of new parents, new aunts and uncles, new cousins, and new grandparents and great grandparents. This past year was definitely not all sunshine and lollipops, but it was an absolutely life-changing and incredibly amazing time that we will not soon forget. It’s difficult to put into words how it feels to be given the gift of motherhood. When I sit and think about the love I feel for my son, I can only describe it as a physical symptom of a combination of butterflies in my stomach and chest tightness. As I type that out, I realize It doesn’t sound pleasant-perhaps it may even sound like I need to find a cardiologist- but it’s a good thing. A wonderful thing. Happy birthday, my sweet boy.

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Feeding Our Rump Roast: Apple Cinnamon Baked Oatmeal

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Our not-so-little rump roast (also known as our son, Smith), recently celebrated his first birthday. As he hits more milestones and as he continues to cut those razor-sharp baby teeth, we are gradually introducing him to new foods. Now more than ever,  I am thinking about the meals that I am making for our family. I could live on bowls of cereal for dinner every night if it were my choice; but the nutrients that are going into our little whippersnapper’s body have taken precedence.

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One of my favorite go-to breakfasts is this apple cinnamon baked oatmeal. It’s full of fiber and vitamin C, and it is especially satisfying this time of year in the cold Ohio Winter months. Even better, Smith gobbles it right up. I typically make a batch on Sunday and it lasts us for the whole week.

I adjusted the original recipe that I used in the past to make this breakfast a little more nutritionally-sound. I reduced the amount of sugar and substituted applesauce in place of the butter. For the sake of my little dude, I also used whole milk since being a toddler is a glorious time in one’s life as they get to enjoy high fat dairy. Lucky Smith. :)

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Apple Cinnamon Baked Oatmeal 

Yield: 8 servings

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • large eggs
  • 1/2 cup organic applesauce (unsweetened is fine, too)
  • 2 cups whole milk (low fat is fine, too)
  • 1 teaspoon vanilla extract
  • 2 baking apples (I usually use Golden Delicious), peeled and diced

Directions

  1. Preheat the oven to 325°F. Grease a 9-inch baking dish with butter. Place the diced apples in the bottom of the pan. Set aside
  2. In a medium bowl, stir together the oats, brown sugar, baking powder, cinnamon and salt.
  3. In another bowl, break up the eggs with a whisk; then whisk in the milk, vanilla, and applesauce until well-combined.
  4. Carefully add the milk mixture to the oat mixture and gently stir together until evenly mixed.
  5. Pour the oatmeal mixture into the baking dish and spread evenly. Bake for about 45-50 minutes, until the top is golden and the oats are set. Serve warm or at room temperature. Store in the refrigerator for up to a week.

Source: Adapted from Once Upon a Chef

Homestead Living: Wheat Pita Bread

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While I find making food from scratch very fulfilling, there are a few items that I currently don’t have much desire to attempt on my own.  These include: cheese (maybe because we now live in an area with so many cheese houses),  yogurt (Fage Greek yogurt is my favorite), and ketchup (sorry hipster restaurants; I just am not on board yet). It’s fun and empowering to learn methods to make nourishing meals without needing to rely on so many pre-packaged and processed components; but, for me, the choice to make something from scratch has to make sense for our family’s health,  budget, time, and tastebuds.  Artisan bread, hummus, jam, pizza, granola, hot fudge sauce, and now this wheat pita bread are recipes that I believe meet all four of the aforementioned categories.

I finally got around to making this bread a few weeks ago. The dough doesn’t require any extraordinary ingredients, just a little time to allow it to rise and rest, and the baking process goes very quickly with the use of a pizza stone. I was so pleasantly surprised with how lovely these precious little pitas turned out. They were soft and fluffy and were a fabulous accompaniment to our dinner of chicken shawarma that evening. Our little rump roast gladly gobbled some up as well. That boy loves to eat.

In our quest to embrace more of a “homestead living” lifestyle, I am happy to add this recipe to our list of foods we will gladly make at home.

Happy Monday, everyone!

Wheat Pita Bread

Yield: 8 whole pitas

Ingredients

  • 2¼ tsp. instant yeast
  • 1 tbsp. honey
  • 1¼ cups warm water (105˚-115˚ F), divided
  • 1½ cups bread flour, divided
  • 1½ cups whole wheat flour, divided
  • ¼ cup extra-virgin olive oil
  • 1 tsp. salt
  • Cornmeal, for sprinkling

Directions

1. Combine the yeast, honey and ½ cup of the water in the bowl of an electric mixer.  Stir gently to combine.  Whisk in ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside in a warm and dry area until doubled in bulk, about 60 minutes.

2. Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Mix on low speed until the dough is smooth and elastic, about 6-8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat. Allow dough to rise again until doubled in bulk, about 60 minutes. Meanwhile, place an oven rack in the middle position.  Place a baking stone in the oven and preheat to 500˚ F. Lightly sprinkle 2  large baking sheets with cornmeal. Set aside.

3. Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Place the rounds on the baking sheets and loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes. The dough should puff up slightly.

4. Transfer 4 pitas, 1 at a time, onto the baking surface (you can place directly on oven rack if you don’t have a stone). Bake 2-3 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1-2 minutes more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container. Pitas should stay fresh for 2-3 days.

Source: Annie’s Eats, who adapted it from Confections of a Foodie Bride, originally from Gourmet (May 2003)

 

Classic Hummus

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Phew! The holidays are over and it’s back to business. This time of year, most are looking for a break from all of the excess of December and we are no different. We are hungry for meals that will give us more bang for our buck, nutritionally, and that are delicious. Contrary to popular belief, health and taste are not mutually exclusive. Just take this recipe for hummus as an example. It’s creamy and earthy and goes really well as a dip for vegetables, as a sandwich spread, or as a base for grilled chicken. And for all of you out there who think they don’t like hummus, I challenge you to reconsider. I am a converted hummus lover. Before we found The Olive Tree, our favorite Mediterranean restaurant in Columbus, I really didn’t care for hummus. I had only tried the store-bought versions and I felt it always tasted kind of pasty; but, at the risk of sounding overly-dramatic (me? … never!), my life changed forever when I tasted the pillowy goodness made by the Greek gods at The Olive Tree. Opa!

I’ve made hummus in the past, but this is the first time I have cooked the garbanzo beans myself instead of using canned beans. Not only is this more economical, it takes hummus to the next level. And, cooking beans is not at all difficult- it just takes a little planning ahead. All you need to do is pour a 15 ounce bag of dried beans into a dutch oven, cover it with water, let it soak overnight, and then simmer for about 2 hours (or until desired tenderness) the following day while you are going about your business. I found the hummus came together really nicely when I used the still-warm beans. There is always the option to peel the skins off the beans before you process them for an even creamier texture if you have extra time on your hands, but my little rump roast was throwing my mini tartlet pans all over the kitchen and heading straight for the heirloom china cabinet in our living room with a look of pure mischief on his face while I was making the hummus, so I wisely opted out of this method.

I hope you are off you a happy and healthy 2015. Happy Sunday, everyone!

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Classic Hummus

Ingredients:

  • 2 cups cooked chickpeas, liquid reserved and set aside
  • 1 tsp kosher salt, or to taste
  • 2 garlic cloves
  • 1/3 Cup tahini
  • 7-8 tbsp freshly squeezed lemon juice
  • 2 Tbsp reserved chickpea liquid (or water)
  • 2 Tbsp olive oil
  • Hot sauce, optional (I love Sriracha)

Directions:

Place all the ingredients (except the Sriracha) in a food processor. Pulse until creamy and well-combined. You may need to ad more liquid depending on your desired consistency. Remove from food processor and top with hot sauce, if desired. Store covered in the refrigerator. Enjoy!
Source: Oh She Glows, who adapted it from Barefoot Contessa