Tomato Pizza Rolls

I found this recipe in August's Better Homes & Gardens. As always, I made a few adjustments. This is a delightful spin on traditional pizza.
*This makes 10 rolls
(Christina's note:  I used a food processor to cut the tomatoes and highly recommend draining the juice if you choose this method.  Also, don't make these too big or they will never cook on the inside!)


2 cups warm water
2 packages active dry yeast (2 tbsp)
6 cups flour
2 1/2 tsp salt
1-2 large garlic cloves
3 cups cherry tomatoes (I used regular tomatoes and diced them)
1/2 cup finely grated parmesan cheese
1/4 cup olive oil
1 tsp shredded lemon peel
1- 4 oz finely sliced proscuitto (I used bacon which is cheaper, i pre cook and then crumble)
1 cup basil leaves
I also used fresh mozzarella cheese. I can't give you an amount, because I don't really know. But it's cheese, so you really can't mess it up.

1. In a large bowl combine water and yeast, let proof. Add flour and 2 tsp salt. Then knead until dough is elastic. I used my Bosch to mix and knead. Let dough rise in a covered bowl until doubled, about 1 hour.

2. While the dough rises, make sauce. Mince/mash garlic. stir together tomatoes, 1/4 cup oil., lemon peel, sliced basil, pepper and salt to taste.

3. Roll the dough out in a large rectangle. Spread the topping over the dough, sprinkle basil, parmesan and place mozzarella on dough then roll just like you would a cinnamon roll. Then using a sharp knife, divide dough into 10 slices and placed on a cookie sheet. Let rise about 30 minutes. Bake at 425 for 25-35 minutes (bake half the time on the bottom rack, then move to the top rack). McKay suggested I put some mozzarella cheese on top, but i have not tested this method yet.

Asian Style Salad with Chicken

(Note:  this does not save well.  If you have more than you can eat at one sitting, separate the salad mix before adding half the dressing)



Yield 4 Servings/415 calories

For the Chicken

Combine  oil and soy sauce and rub on chicken breasts.  Arrange in baking dish and bake until juices run clear, about 13-15 min at 350.  Remove from oven, cool completely and cut into 1/4 inch slices

1 lb boneless skinless chicken breasts
1 T soy sauce
1/2 t. sesame oil

Salad
Combine the following:


1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups
2 cups shredded carrot
1-8 oz can sliced water chestnuts, drained
1-11 oz can mandarin oranges drained and rinsed (I also tried fresh pineapple.  Yum)

1/4 c. sliced almonds (add later)

Salad Dressing
Whisk together the following:

3 T soy sauce
1/3 c. rice wine vinegar
1 t. minced garlic
2 T canola oil
1-1/2 t. sesame oil
2 T. brown sugar
1-1/2 t chili garlic sauce

Pour dressing over salad and toss to combine.  Divide among bowls and top with chicken and 2 t.  almonds.

Double Chocolate Brownies

I found this recipe on Allrecipes and made some alterations. These are not the best brownies I've ever partake of, but they are pretty tasty and easy to make.

• 1 cup butter, melted
• 2 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 25-30. Remove, and cool pan on wire rack before cutting. The recipe originally had baking time at 35-40 minutes. I have found this would be much too long. Baking them for less time also gives them a more fudgy taste.

Beatty's Chocolate Cake

Best chocolate cake ever.  you can go here to watch Ina make it.

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

• 6 ounces good semisweet chocolate
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Whole wheat oatmeal waffles

Your heart will love you when you make these delicious, healthy waffles. I found the recipe on allrecipes and altered it slightly. I serve fresh fruit and fruit syrup on top.

2 eggs, beaten
2 cups buttermilk (you can make buttermilk by using milk + 2 tbsp vinegar or lemon juice. Allow this to sit for 5-10 minutes)
1 cup oats (not quick)
2 tbsp brown sugar
1 tbsp vegetable oil
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1. Combine buttermilk and oats and let sit for 30 minutes (you can skip this step by using quick oats. I prefer non-instant oats because they have more fiber). After 30 minutes add the eggs (beaten) and oil.
2. Combine flour, brown sugar, baking soda, baking powder and salt. Combine with wet ingredients.
3. Pour batter into waffle iron and cook to perfection.

*I have found that because I used freshly ground whole wheat the waffles often turn out flat. If this happens simply add 1/4 cup white flour. These waffles should puff up while cooking and be thick. Batter will be very thick.
Makes  6 waffles

Rhubarb pie

I know, another pie recipe. I lucked out on some fresh rhubarb and could not pass up the chance to make a delicious pie.

Use pie crust recipe previously posted

4 cups rhubarb, chopped (note other fruit may be used, I used strawberries, cherries are also delicious)

3/4 cup sugar 

5 tbsp flour

3 tbsp corn starch

1. mix sugar, flour and cornstarch. Place 1/3 of this mixture on the bottom of the pie crust.

2. Place fruit in pie crust.

3. Place the rest of the sugar/flour/cornstarch mixture evenly distributed on top of the fruit.

4. Top with pie crust and cut vents in the top.

5. Bake on the bottom rack at 450 degrees for 15 minutes. Reduce temperature to 350 degrees and bake an additional 30 minutes.

*Traditionally flour and sugar is mixed in with the fruit prior to placing in the pie crust. Sugar causes the fruit to juice and can lead to very runny pies. This also gives the crust a nice crunch. I do this with all my berry pies. The other key to setting up a pie is allowing it to fully cool (8 hours).

I was going to take a picture of a piece, but McKay inhaled the pie before I had a chance.

Ray's Chicken (Marinade)

• Here is a fantastic marinade from allrecipes.com.  I did make a few changes.  
• 
  
• 1/4 cup distilled white vinegar
• 2 T. olive oil
• 1/3 cup soy sauce
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/4 cup white wine
• 2 tablespoons ground mustard
• 2 teaspoons honey
• 4 cloves garlic, crushed
• 1/3 cup brown sugar (I think this could be reduced)
• 1 t lemon pepper
• 1 teaspoon dried oregano
• 1 teaspoon rosemary
• 1 teaspoon salt
• 6 skinless, boneless chicken breast halves

Pound chicken 1/2 inch thick.  Combine ingredients in a ziplock bag.  Add chicken and allow to sit for at least 1 hr.  Grill chicken until cooked thoroughly and serve.  

Key Lime Pie

This is a very simple pie recipe that everyone loves.

1 pie crust (I prefer a traditional crust, though graham cracker could be used)

2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (may be purchased by the lime/lemon juice in beverage section)
Zest of one lime

Directions: In a bowl combine ingredients, whisk until combined and pour in pie crust. Bake at 350 degrees for 8 minutes. Allow pie to cool completely before refrigerating. Refrigerate for 4-6 hours minimum and serve with whipping cream on top.

Quinoa & Black Bean chili

Another keeper for your vegetarian menu. This is hearty and a great comfort food. I found this recipe on allrecipes and made a few adjustments.

• 1 cup uncooked quinoa, rinsed
• 2 cups water
•  
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1 small can hominy
• 1/4 cup chopped fresh cilantro

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

Strawberry Pie

1 cup strawberries, crushed
1-2 cups strawberries, sliced (enough to fill 3/4 of the pie pan)
1/2 cup sugar
1 tbsp lemon juice
1/2 cup water
3 tbps corn starch
pinch of salt

*may use traditional pie crust or graham cracker

Slice fresh strawberries and place in cooked pie crust, filling up 3/4 of the pan.
Crush 1 cup strawberries. Add crushed strawberries, lemon juice, salt and sugar to pan. Whisk corn starch and water until combined and add to the pan. Heat slowly, stirring frequently. Once mixture thickens, take it off the heat and pour over fresh strawberries. Refrigerate for 4-6 hours before serving. May be served with fresh whipped cream.

Graham Cracker Pie Crust

1/4 cup butter
3/4 cup graham crumbs
pecans or walnuts if desired (you know I don't)
1/4 tsp cinnamon

Combine ingredients and press into a pie pan. Bake at 375 degrees for 8 minutes.

Quinoa, Avocado & Sweet Potato Timabale with Roasted Tomatillo Dressing

This recipe is from the vegan cookbook: The Conscious Cook by Tal Ronnen.

1 cup quinoa

2 cups stock of your choice

1/2 jalapeno, minced

1 tablespoon cilantro, minced

1 tablespoon olive oil

Juice of 1 lime

sale and paper to taste

1 sweet potato, peeled and diced

2 teaspoons olive oil

salt and pepper to taste

2 tomatillos

3 tablespoons olive oil

1 tablespoon rice vinegar

1/4 cup cilantro, chopped

1 teaspoon honey

salt and pepper to taste

small corn tortillas, 1 per person

1 avocado, diced

1 tomato, diced 

Directions:

1. Place the quinoa and stock in a small pot on the stove. Bring to a boil. Then cover, lower the heat and cook until the water is evaporated. This can vary depending on the type of quinoa you are using, but about 20 minutes.

2. Heat the oven to 350 degrees. Remove the papery skins from your tomatillos, brush them with olive oil and roast in the oven for 15 minutes.

3. While the quinoa and tomatillos are cooking, chop up the rest of your veggies. Toss the diced sweet potato with olive oil and salt and pepper. 

4. Once the tomatillos are done, raise the oven temperature to 400 degrees and pop in the sweet potatoes for 15 minutes or until soft.

5. While the sweet potatoes are cooking, make the tomatillo dressing. Put the tomatillos, rice vinegar, cilantro, honey and salt & pepper in a food processor and pulse until smooth. Add the olive oil, one tablespoon at a time and pulse until emulsified. Set aside.

6. Once the quinoa is done, mix in the jalapeño, cilantro, lime juice and salt & pepper. Set aside. Y

7. Once the sweet potatoes are done, pull them out of the oven and put in your tortillas for a few minutes until they crisp up (I used the tortilla strips in the produce section).  

8. Assemble the salad. Put the tortilla on a plate, put a few scoops of quinoa on the tortilla, top with sweet potatoes, avocado and tomato, then the dressing and some fresh cilantro. Eat!

Chicken, Feta, and Sun Dried Tomato Wraps

Amy made these and found them delicious.  Perfect item to make ahead, wrap, and store in the fridge.  Easy to grab and go!

Serves 4/324 calories

• 2 (4 ounce) skinless, boneless chicken breast halves
• 1/4 cup sun-dried tomato dressing
• 8 sun-dried tomatoes (not oil packed)
• 1 cup boiling water
• 1/3 cup crumbled feta cheese
• 4 cups loosely packed torn fresh spinach
• 4 (10 inch) whole wheat tortillas
• 1/4 cup sun-dried tomato dressing

Directions

1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
3. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
4. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.