Pizza-- again!

For the past several years, Sunday night has been Pizza Night at our house. For most of these years I have used the same pizza crust recipe and we liked it enough that I didn't feel the need to mess around with finding a new recipe. Well, until this past Sunday!


I joined a group called "A Year In Bread", where founding-member Beth posted her pizza crust recipe. It's an unorthodox recipe, the ingredients are mixed while ice-cold and the dough rises slowly in the refrigerator for many hours. As an end result, I'm tossing the old recipe! This made a wonderful pizza dough. It was easy to work with (remember to bring it to room temperature, there's nothing more frustrating than fighting cold dough) and the flavor was excellent.


I made this one with my red pizza sauce, light mozzarella, sweet onions, spinach, roasted red pepper, grilled chicken breast, and grated Parmesan.




The pizza sauce recipe:


* Exported from MasterCook *

Pizza Sauce


Recipe By: Vicci
Servings : 8


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 teaspoons olive oil
3 large garlic cloves -- minced
1/4 cup finely chopped onion
1 teaspoon dried oregano -- crumbled
1 teaspoon dried basil -- crumbled
1/4 teaspoon hot pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup tomato sauce
1 tablespoon tomato paste -- if needed


In olive oil, saute garlic and onion over low-medium heat until tender. Add dried oregano through black pepper and stir for another minute. Add tomato sauce and tomato paste, if the sauce is too thin. Mix well, and cook at a simmer, stirring often, for 10 minutes. Cool before using.


Yield: "1 cup"
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Per serving: 26 Calories (kcal); 1g Total Fat; (38% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


How quickly weather changes here in early spring! I took this photo yesterday, and it was around 80F. Same time today, 35 degrees cooler. Ick. And , since the lows are to be in the low 20's (wind chill in the teens), I picked all of my hyacinths and daffodils. And several branches of forsythia, as well. If it's going to be Christmas outside, I'm gonna darn well have Easter inside! :) It's nice-- my house smells like a florist shop!

Salmon with Grapefruit Beurre Blanc

We were at our lake house for a few days and I had the opportunity to break out the charcoal grill for the first time this year. The whole cooking-with-charcoal process is messy and annoying (I can never seem to get the temperature regulated so I am satisfied with how the food is cooking) and I realize that I hate the cooking grid that is used, but oh, the taste of the food that is cooked on it is so wonderful! There is a depth of smokiness not found in food that is prepared on our propane grill at the farm which I enjoy very much.

Bill (“Old Bay”) posted a recipe for Wild Salmon with Grapefruit Beurre Blanc from Bon Appetit on the Cuisine at Home website. I couldn’t wait to try it since I’ve never grilled grapefruit and I’m always looking for salmon recipes. Of course, the sauce had to be lightened (my Fear of Fat; or, rather, the wrong types of fat!). I cut out a third of the butter but, most importantly, was able to use lowfat half & half in place of the whipping cream. When cooking the sauce, the lowfat half & half separated a bit, as both it and the fat-free version has a tendency to do, but once the butter was whisked in the separation was not at all noticeable.

I didn’t add the anchovy filet because that is one ingredient that I never can find a use for. I bought a can for a bagna cauda dip last year and the remaining anchovies hung around in the refrigerator for months. I never have shallots on hand, either, so I used a lesser amount of sweet onion. And I used farm-raised salmon since I didn’t want to take out a mortgage to buy the wild salmon at the grocery store (which, actually, wasn’t even available now although last time I checked, it was running about $18/pound).

Wow, was this great! First, grilling the salmon and grapefruit slices over the charcoal added a nice, smoky taste. But combined with the fruity, creamy beurre blanc, this was one exquisite salmon recipe that will be repeated often in the warmer (“grilling”) months. My mouth waters just thinking about it!

The salmon and grapefruit were served with green beans & almonds and grilled flatbreads.

Note: I really do not like this photo and will replace it the next time I make this salmon. Fresh produce prices are nuts at this time of year, so I’ve been forcing myself to use frozen produce (fresh green beans were $3/ pound this week). The picture really doesn’t show the salmon to its best advantage, either. Oh, well. Something to improve upon! ;)

* Exported from MasterCook *

Grilled Salmon with Grapefruit Beurre Blanc

Serving Size : 2

Amount Measure Ingredient -- Preparation Method

---------- ---------- --------------------------------

1 large ruby red grapefruit

1 teaspoon olive oil

2 1/2 tablespoons finely minced onion

1/4 teaspoon finely minced garlic

1/4 cup dry white wine

3 ounces lowfat half & half

8 ounces salmon fillet -- 2 4-ounce filets

1 teaspoon olive oil

salt and pepper to taste

2 teaspoons butter -- in three pieces

1 dash Worcestershire sauce -- (about 1/16 teaspoon, measured)

1/8 teaspoon hot pepper sauce

salt and pepper to taste

Cut two 2" thick slices from the center of the grapefruit and set aside. Squeeze enough juice from one (or both) of the ends to measure 5 tablespoons. Set juice aside and, if unused, wrap the remaining grapefruit end and refrigerate for another use.

Turn on grill to medium-high and allow to preheat while completing the recipe.

Heat 1 teaspoon of olive oil in a small nonstick skillet over medium heat and add onion. Stir constantly for a minute, then add garlic and stir for another minute. Neither should brown, but should be soft. Add wine and 4 tablespoons of the grapefruit juice, turn heat down a bit, and allow to reduce to 1/4 cup (about 4 minutes). Turn off heat and remove pan from stove for a minute to cool down a little. Slowly stir in the half & half (it may separate a bit, which is common with nonfat and lowfat half & half, but will now affect the finished sauce). Keep stirring to bring to barely a simmer, then turn down heat a little more and allow to simmer for 8 minutes, stirring often.

While sauce is simmering, brush salmon with 1/2 teaspoon of olive oil apiece, sprinkle with salt and pepper, and grill for about 7-8 minutes, turning once, until done. Spray grapefruit slices with cooking spray, sprinkle with salt and pepper, and grill, turning once, for the last 4 minutes that the fish is cooking. Remove salmon and grapefruit from grill, cover with foil to keep warm, and finish sauce.

Whisk in butter, one piece at a time, until incorporated; then add Worcestershire sauce and hot pepper sauce. Remove from heat, then stir in remaining 1 tablespoon of grapefruit juice.

Serve salmon with sauce, and a grapefruit slice alongside.

Source:

"adapted from Bon Appetit"

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Per serving: 302 Calories (kcal); 14g Total Fat (5g saturated); (46% calories from fat); 25g Protein; 12g Carbohydrate; 76mg Cholesterol; 149mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : This is a lightened version of a burre blanc sauce and, having the grapefruit juice adding tang, is absolutely delicious with the salmon.

The grilled grapefruit tastes wonderful when each bite is eaten with a bite of salmon and sauce. It is a little messy, however, as the fruit squirts when cut. Not quite certain that there is a better way to do this, though!

Now, for comparison:

* Exported from MasterCook *

Ingredients Only: BA Wild Salmon with Grapefruit Beurre Blanc

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

---------- ---------- --------------------------------

3 Tablespoons olive oil -- divided

1/3 cup finely chopped shallot

1 whole anchovy fillet -- chopped

1/2 tsp chopped garlic

1/2 cup dry white wine

7 Tablespoons fresh ruby-red grapefruit juice -- divided

3/4 cup whipping cream

24 ounces salmon fillets (4 fillets)

1 large ruby red grapefruit

2 tablespoons butter

1/8 tsp Worcestershire sauce

1/4 tsp hot pepper sauce

- - - - - - - - - - - - - - - - - - -

Per serving: 544 Calories (kcal); 38g Total Fat (16g saturated); (65% calories from fat); 36g Protein; 9g Carbohydrate; 166mg Cholesterol; 238mg Sodium

Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

Too busy outside...

to cook anything "post-able"! We've had some unusually warm temperatures for the past few days and I am taking full advantage of being outdoors since I've been stuck indoors for so many weeks. Dinner these past few nights have been less than inspired since I usually lose track of time and don't even think about what to make until after 6pm.

Soooo I will show some photos I took today (between weeding, pruning, and cleaning out the goldfish pond)

I planted these crocus bulbs at least 15 years ago and am always surprised when they come up year after year...

Jack bought me a planter filled with these mini daffodils a few years ago, and I planted them outside the back door where they've brightened our early spring days ever since



I'll be back with food posts soon! :)

Five-Grain Bread and Chicken Paprikash

Jack and I eat about a loaf of bread each week and for the past couple of years I have been using this recipe almost exclusively for sandwich-and-toast bread (the no-knead bread is our favorite for accompanying soup and for French toast). This is a bit of an odd recipe—the dough for the first rising is quite soft and is just mixed. After allowing this to rise until doubled the remaining flour is added, then the dough is kneaded, and divided, and placed into loaf pans for the final rise of about a half hour. It makes a very good, firm sandwich bread with 3g fiber per slice. The only drawback is time—it takes about 3 hours from the time the cereal begins to soak until the dough is ready to be placed in the oven. But I usually make this on Sunday, and plan the loaves to go in the oven before our weekly Sunday pizza.

* Exported from MasterCook *

Five-Grain Bread

Recipe By : Vicci

Servings : 28 Preparation Time :3:30

Amount Measure Ingredient -- Preparation Method

---------- ---------- --------------------------------

6 ounces five-grain cereal

2 cups water

2 tablespoons olive oil

1/3 cup dark molasses

3/4 cup skim milk

1 teaspoon sugar

4 1/2 teaspoons active dry yeast -- (2 packets)

3 tablespoons vital wheat gluten

3 cups whole wheat flour -- divided (white whole wheat flour preferred)

1 teaspoon salt

2 1/2 cups bread flour -- divided (may need up to one cup additional, see *)

Place the cereal in a large bowl. Bring the water, olive oil, and molasses to a boil. Pour this mixture over the cereal and allow the mixture to cool to 100-105F. (This may take 45 minutes to an hour)

Heat the milk and dark brown sugar to 105-110F. Pour into the mixer bowl and stir in the yeast. Allow to proof, about 10-15 minutes.

Mix the cooled grain mixture into the yeast mixture. Add 1 cup of the whole wheat flour, the gluten, 1-1/2 cups of the bread flour, and salt and mix at "speed 2", using the flat paddle attachment. Beat in the remaining 2 cups of whole wheat flour for 2 minutes. The dough will be very soft. Scrape the dough into a large bowl that has been sprayed with cooking spray, spray the top of the dough, and cover with plastic wrap. Clean the mixer bowl and flat paddle. Let rise until doubled in bulk, about 1 hour.

With a lightly greased spatula, scrape the dough down the sides of the bowl and then scrape back to the mixer bowl. Attach the dough hook. Add as much additional bread flour as needed to make a soft dough* and knead on "speed 2" for about 8 minutes. Transfer dough to a lightly floured board and knead by hand for a minute.

Spray 2 9x5" loaf pans with cooking spray. Divide the dough in half, form into loaf shapes, and place into prepared pans. Spray the tops with cooking spray, cover with plastic, and allow rise until almost doubled (25- 30 minutes)

Preheat oven to 350F. Wash tops of loaves with an egg white-and-water mix if desired, and bake for 25 - 35 minutes or until the loaves are deep golden brown. Remove from pans and allow to cool thoroughly on wire racks.

*- Depending on the accuracy of liquid measurements, humidity, etc., this may be anywhere from one to 1 ½ cups of additional bread flour

Yield:

"2 loaves"

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Per serving: 132 Calories (kcal); 2g Total Fat; (10% calories from fat); 5g Protein; 26g Carbohydrate; trace Cholesterol; 83mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : These mixing and kneading directions are for using Kitchen Aid mixer. This process can also be done manually (for the less lazy!).

The flour measurements are, like with all bread recipes, a semi-accurate indication of how much will be needed depending on type of flour and the humidity of the kitchen.

I have been subscribing to Eating Well magazine for a couple of years now and I find it indispensable for the interesting, timely nutrition articles. Although it isn’t my top magazine for recipes, I find a nice selection in each issue and their food photography (especially the cover) is gorgeous. The April issue arrived on the third week of February and I wasn’t mentally prepared for spring (!!!) so I set it aside, just opening it yesterday. I opted to make the Sofia’s Chicken Paprikash as my first from this issue.

The ingredient list wasn't too exciting, but this really turned out to be a good, quick weeknight recipe. The chunks of chicken are simmered with bell peppers and onion in a paprika-infused tomato sauce, with sour cream stirred in at the end of the cooking time to smooth it all out and provide a nice sauce. I served over whole wheat noodles, and with a mix of steamed broccoli and cauliflower.

I used half Hungarian Smoked Paprika instead of all "regular" paprika and a half teaspoon cayenne pepper as well.

If it's warm out, we just gotta GRILL!

And what better to grill than salmon fillets? I couldn't decide what to grill, so I put together my tried-and-true Orange-Bourbon marinade. The brown sugar in the marinade reacts with the heat of the grill in giving the fillets a nice glaze, and the orange and bourbon taste is a bit sweet. It's really a great all-around marinade for a strong-flavored fish such as salmon.

By the way, this first grilling of the year turned out predictable in one way. I always need a few tries to learn how to adjust the heat. I should have turned the salmon after 4 minutes instead of 5, and turned down the heat a notch...

Served with grilled peppers and onions, and wild/ jasmine rice pilaf.




* Exported from MasterCook *


Orange Bourbon Salmon


Recipe By : Vicci
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon frozen orange juice concentrate -- thawed
2 tablespoons bourbon
2 teaspoons light brown sugar
1 tablespoon olive oil
2 medium garlic cloves -- minced
12 ounces salmon fillet


Mix first 5 ingredients in a plastic container (big enough to hold the salmon). Add the salmon and turn to coat. Refrigerate for an hour, spooning marinade over fish often.


Heat grill to medium-high. Spray fillets with cooking spray and grill until opaque.


While the fish is grilling, transfer remaining marinade to a microwave-safe glass cup or small bowl. Add 2 teaspoons water to the marinade and microwave at high for about one minute, or until it comes to a boil and boils for about 15 seconds.


After the fish is finished cooking, transfer to serving plates and drizzle with cooked marinade.


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Per serving: 322 Calories (kcal); 13g Total Fat; (40% calories from fat); 34g Protein; 7g Carbohydrate; 88mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Chicken Tagine with Almonds and Cranberries

These cold, rainy days bring the desire for hearty, aromatic, simmered dinners. Jenni sent me a recipe for chicken tagine a few weeks ago and I made it over to fit our tastes (and what was in the pantry). The taste of exotic spices are paired beautifully with the sweet tang of dried cranberries and honey in the sauce, and couscous is perfect for soaking up the flavors of this dish.



* Exported from MasterCook *

Chicken Tagine with Almonds and Cranberries

Recipe By : Vicci
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon salt -- divided
1 pound boneless skinless chicken breasts -- cut into 1-1/2" cubes
1 medium onion -- halved, then sliced 1/4" thick
2 large carrots -- quartered lengthwise, then chopped into 1-1/2" lengths
2 large garlic cloves -- minced
1/2 teaspoon minced ginger
1 1/2 cups water -- divided
2 tablespoons mild honey
1 cinnamon stick -- (3-inch)
1 tablespoon fresh flat-leaf parsley -- minced
1/2 cup Craisins -- (sweetened dried cranberries)
1 tablespoon minced cilantro
1/4 cup whole blanched almonds -- toasted and cut in half
1 cup whole wheat couscous -- prepared as directed


Stir together first 6 ingredients (cinnamon through olive oil) and 3/4 teaspoon of the salt in a large bowl. Add chicken cubes and toss well to coat. Heat a large, heavy nonstick skillet over a medium flame. Add the chicken cubes and cook, stirring often, until lightly browned. Remove to a shallow bowl and set aside.


Add onion and remaining 1/4 teaspoon of salt to the skillet, lower heat to medium-low, and cook, stirring often, until the onion is softened. Add garlic and ginger and continue to cook for another minute. Add one cup of the water to the skillet, bring to a boil, and stir in the chicken and any of its juices which may have accumulated on bottom of the bowl. Reduce heat to low, cover, and simmer for 15 minutes.


While chicken cooks, bring honey, remaining 1/2 cup water, cinnamon stick, and dried cranberries to a boil in a small saucepan, then reduce heat and simmer, uncovered, until cranberries are very tender (add more water if necessary), about 10 minutes. Remove cinnnamon stick and discard.


Stir in the carrots and the honey mixture into the chicken mixture, cover, and simmer for 5-6 minutes or until carrots are cooked but not mushy. Check occasionally and add water if needed to maintain a bit of a sauce in the pan.


Sprinkle with cilantro, stir in, then serve over couscous, and sprinkle with almonds



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Per serving: 247 Calories (kcal); 5g Total Fat; (18% calories from fat); 27g Protein; 23g Carbohydrate; 66mg Cholesterol; 625mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates

Makin' macaroons!

My Dad’s birthday is later this week and, while talking with Mom a couple of nights ago lamenting about my total and complete lack of ideas for his birthday gift, she suggested that I send a batch of almond macaroons. I had mailed some for Valentine’s Day, along with other goodies, and apparently Dad had “allowed” Mom one, and then proceeded to hoard the remainder for himself. Sounded like a good idea. “The way to a man’s heart...” well, you know.

I played around with the original recipe, mostly making the procedure easier, and came up with some darn yummy coconut-almond-chocolate cookies. And I only kept two for myself before packaging them and taking to the post office. Really, sometimes my self-control exceeds my expectations. Although not often.

* Exported from MasterCook *

Macaroons from Heaven

Servings : 30

Amount Measure Ingredient -- Preparation Method

---------- ------------ --------------------------------------------

3 1/2 ounces almond paste

3/4 cup fat-free sweetened condensed milk

1/2 teaspoon vanilla extract

3/4 teaspoon almond extract

1/4 teaspoon salt

1/2 teaspoon orange zest -- freshly grated is preferred

2 tablespoons all-purpose flour

14 ounces sweetened coconut flakes

1/4 cup miniature chocolate chips

1 large egg white -- room temperature

2 ounces dark chocolate -- chips will melt more evenly

2 ounces milk chocolate chips

1 teaspoon vegetable shortening

Preheat oven to 325°F.

In a small food processor or blender, chop the almond paste. Add the milk and puree until well blended. Add the extracts, salt, and orange zest and blend until combined. Transfer to a large bowl. Whisk in the flour, then stir in the coconut and mini chips. Set aside.

In a small bowl, beat the egg white at high speed of an electric mixer until stiff peaks form. Dollop the egg whites onto the surface of the coconut mixture and fold in gently until the egg is incorporated into the dough.

Line baking sheets with parchment. Drop dough by tablespoonfuls onto the baking sheets (I use a 1-tablespoon cookie scoop, coating the interior of the surface with cooking spray after every three cookies or so, then packing the coconut mixture firmly into the scoop to form nicely rounded mounds of dough).

Bake for 12-14 minutes, or until the bottoms are a dark golden color. Remove carefully to a cooling rack and cool completely.

In a small bowl, melt the dark and milk chocolate and the shortening in the microwave until almost melted. Stir until all chocolate melts and mixture is smooth. Pour into a small plastic sandwich bag and snip off a teeny, tiny part of the corner (or use a pastry bag with a #3 round tip). Drizzle the macaroons with chocolate. Allow to stand at a rather cool room temperature until chocolate firms up.

Store in a tightly covered container (also can be refrigerated).

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Per serving: 225 Calories (kcal); 14g Total Fat; (52% calories from fat); 2g Protein; 25g Carbohydrate; trace Cholesterol; 117mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

These are extraordinarily good. Intensely coconut-ey with just a hint of orange, and a very satisfying almond flavor. Nice and chewy. Bits of chocolate in every bite. Why on earth did I only keep two, for pete's sake???