Friday, February 1, 2013

Friday & Fabulous: The Faux Hippie in me.

Anyone who knows me will tell you I am probably the true hippies anti-Christ... I mean just today I had to go shopping for gun accessories to send to my trained warrior of a husband...... BUT, when it comes to food... I seriously have 50% Californian in me and it's gotten worse with running and then becoming a mom.  We are now post baby #2 and I am training for my first race since having her in late July. Lots of whole foods and pseudo Mediterranean living going on right now.  I wanted to share a sandwich I have been eating post workout or for a light dinner.  Calories wise its definitely well under 500 and 100% crunchola, all good eats. I do a tortilla version and a whole grain toast version... totally obsessed w/ both. YUM.

Veggie Bite & Avocado Sandwich/ Tortillas

 4 Veggie Patch Spinach Bites or Chicken Nuggets
2 pieces of 12 grain bread or 2 corn tortillas
half an avocado
fresh lime juice to taste
kosher salt
Sriracha Hot Sauce

Toast the bread or warm the torillas
The nugget must be warmed, I zap them for 30 seconds..... 
smash fresh avocado on one half of the bread or divide in half and distribute on both open tortillas
squeeze fresh lime juice over the avocado to taste and a sprinkling of kosher salt
place all 4 bites on one piece of whole grain bread OR 2 each on the open tortillas
drizzle the Sriracha over the nuggets, it is super spice... I like a good amount but be careful if you aren't a super spicy fan.

Close up your sandwich, roll your tortilla and chomp away. SO GOOD.


Tuesday, January 8, 2013

Pizza Margherita.

We make homemade pizza in our house about  once a week.  Usually, I stick to a recipe that was my great grandmother's dough paired w/ traditional NYC style sauce, cheese and toppings.  The husband has been asking for Margherita style pizza for a while so last night I tweaked a recipe and it was AMAZING.  Like, the kind of amazing that makes me want to forfeit all calories during the day and eat this for dinner 7 days a week.

Below is my adaptation of La Cucina Italiana Magazine's published recipe.  Mine is basically the quick version with a few specifics. 

 The original:

Heat the Oven to 485 degrees F

You will need:

For the dough
  • 1/4 teaspoon active dry yeast
  • 1 1/8 cups warm water 
  • 4 cups bread flour
  • 1 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil plus more for the bowl
For the topping:
  • 1 (28-ounce) can whole Muir Glenn Organic tomatoes- if not stick to the original recipe request of San Marzano.  Normally, I use San Marzano for everything I make, but the Muir Glenn organic are OUTSTANDING.
  • 12 ounces of Fresh Buffalo Mozzarella- * I presently live in culinary Siberia so I had to sub w/ a block of Pollio Mozzarella (doing my cross accordingly).  Cut 1/4 in thick slices.
  • 8-10 small fresh basil leaves * this is your call- we like alot, use your judgement to taste.  
  • Extra virgin olive oil ** I subbed my traditional olive oil w/ my home infused olive oil (Rosemary, fresh garlic & thyme).  
  • Kosher or Sea Salt to taste.  

Make the dough.

In a glass bowl combine your water and yeast.  Let rest and activate for about 5-8 minutes.  This is a smaller amount of yeast so the water didn't get frothy like when making bread BUT it should get a creamy look to it.  In a mixing bowl combine the flour and salt followed by the yeast & water mixture.  Finally, add the infused or plain olive oil.  I personally combine this in a stand mixer using a dough hook on a low speed until the dough forms a ball.  Once it combines I flour a dry surface and like the original recipe says, knead the dough for close to 10 minutes.  Form into a nice ball and rest the dough in a lightly oiled glass or metal bowl covered with a cloth at room temperature.  Unlike the original recipe I let my dough rise for 1.5 hrs.  It doesn't get huge but it does rise and has a really beautiful velvety texture.  After the resting period place the dough back on a floured surface and roll out your dough to a traditional 10" round pie and create a nice 1/2" - 3/4" folded edge for the crust.  You can cook on a pizza sheet or preferably pizza stone if you have one. Be sure to flour the sheet or stone to keep the pie from sticking.

Top it.

I crush whole tomatoes by hand. Always have, always will.  If you aren't comfortable with this method you can use a potato smasher or food mill. Add roughly a tsp of salt to the hand crushed tomato's.  Evenly spread by hand your crush tomato's on the pie, a little but of the liquid is useful too for moisture, don't only apply the full tomato's.  Add your basil and place the sliced mozzarella as you like.  Finally, I put a light drizzle of the infused olive oil over the top and in my oven the bake time was about 11 minutes.  Check your pizza starting at the 8 minute mark as every oven cooks differently, especially at these higher temps.

Crack open the vino.