Flatbread for Sandwiches

Flatbread for Sandwiches
Makes 16 flat breads

2 cups white whole wheat flour
3 cups all-purpose flour
1 teaspoon sea salt
4 tbs extra virgin olive oil
1 tbs instant yeast
1 tbs sugar
2 cups warm water

Place all ingredients in bowl of mixer. Using the dough hook and starting on low mix until the dough is cohesive. Increase mixer to 2 and knead for 10 minutes. It will be a soft dough.

Oil a bowl and place the dough in the bowl turning to coat with oil. You may need to oil your hands first. Cover and let rise until double, 30-45 minutes.

Divide into 16 pieces and cover with oiled plastic wrap. Roll out each piece to an 8" diameter round. Dough will be soft and not be perfectly round once you transfer to a hot griddle or cast iron skillet. Brown on both sides.

Adapted from arabic-bites.blogspot.com

Cooking Light's Flatbread

Flatbread

1/4 cup whole wheat flour (about 1 ounce)
1 cup warm water (100° to 110°), divided
1 package dry yeast (about 2 1/4 teaspoons)
2 1/4 cups all-purpose flour, divided (about 10 ounces)
1/2 teaspoon salt
Cooking spray
1 teaspoon cornmeal
4 garlic cloves, thinly sliced

To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.

Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.

Honey-Wheat Pizza Dough

Honey-Wheat Pizza Dough

1 tsp yeast

1/2 cup plus 1 tsp warm water

1 c. bread flour

1/2 c. whole wheat flour

5 tsp clover honey

1 tsp salt

4 tsp extra virgin olive oil

Dissolve the yeast in the water and set aside for 5 to 10 mins. Be sure that the water is not hot or it will kill the yeast.

Place the dry ingredients in a 4 to 6 quart mixing bowl; make a well in the middle and pour liquids (reserving a tsp of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 mins. When done, dough should be lightly tacky (meaning barely beyond sticking to your hands).

Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature to rise until double in size; about 2 hrs.

Note: The dough could be used at this point, but it will not be that chewy, wonderful, flavorful dough that it will become later.

Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place bowl in the refrigerator overnight covered airtight.

About two hours before you are ready to assemble your pizza, remove dough from the fridge. Use a sharp knife to divide dough into 2 equal portions.

Roll the smaller dough into round balls on a smooth, clean surface be sure to seal any holes by pinching or rolling.

Place the newly formed dough balls in a glass casserole dish, spread apart for each to double in size. Seal the top of the dish air tight with clear food wrap. Set aside at room temp until the dough balls have doubled in size (about 2 hrs). They should be smooth and puffy.

To stretch and form dough for pizza:

Sprinkle a medium dusting of flour over a 12x12in clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour dough liberally. Place the floured dough on the floured smooth surface.

Use your hand or rolling pin to press the dough done forming a flat circle about 1/2 in thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4 in above the center surface of the dough. You may continue until you have reached a 9in diameter pizza dough.

Work quickly to dress the pizza so that the dough won't become soggy or sticky from the sauces and toppings.

Place pizza in the oven (on a pizza stone if you have it). Cook until done. (about 6 min)

Sausage-Tortellini Soup

Sausage-Tortellini Soup

1 1/2 lbs. hot Italian sausage, casings removed

1 medium onion, diced

3 garlic cloves, minced

2 (15-oz) cans Italian style stewed tomatoes

1 (16 oz) bag frozen cut green beans

1 98 oz) can tomato sauce

4 beef bouillon cubes

3 carrots, sliced

1 c. dry red wine

2 tsp. dried Italian seasoning

1 (20 oz) pck refrigerated cheese-filled tortellini

Freshly grated parmesan cheese

Saute sausage, onion, and garlic in a Dutch oven over medium heat 8 min. or until sausage crumbles and is no longer pink; drain. Stir in tomatoes, next 8 ingredients, and 10 cups water; bring to a boil. Cover, reduce heat to low, and cook 20 min. or until carrots are crisp-tender.

Cook tortellini according to package direction; drain. Stir into soup just before serving. Serve with Parmesan cheese.

Recipe adapted form Ryan Poe's (Sonoma, California)

Buffalo Chicken Dip (recipe in progress)

Buffalo Chicken Dip

All measurements are approximations until further notice. :)

2 c. diced or shredded cooked chicken

1/4 c. cayenne pepper sauce

Feta cheese

sour cream

1 tsp. lemon juice

2 Tbsp. finely chopped green onions

1/4 c. crumbled bleu cheese

Preheat oven to 375*. Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except bleu cheese. Turn into 1 1/2 quart shallow casserole, then sprinkle with bleu cheese. Bake uncovered 20 min. or until bubbling. Serve, if desired with celery and/or your favorite dippers.

Christmas Coffee Cake

Christmas coffee cake

2 c. all-purpose flour
1 3/4 c. firmly packed light brown sugar
2 Tbsp. orange zest
3/4 tsp. ground allspice
1/2 tsp. salt
1/2 c. butter, softened
1 c. sour cream
1 large egg, beaten
1 tsp. baking soda
1 c. pecan halves
1 Tbsp. orange juice
1 Tbsp. Honey

Preheat oven to 350*. Stir together flour and next 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or two forks until crumbly. Firmly press 2 1/2 c. crumb mixture onto bottom of a lightly greased 9-in. springform pan.
Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour sour cream mixture over crumb crust in pan; arrange pecan halves over batter.
Bake at 350* for 1 hr or until a wooden pick inserted in center comes out clean (shield with aluminum foil after 40mins to prevent excessive browning, if necessary). Cool on wire rack 20 mins.
Stir together orange juice and honey, and brush over top of cake.

Recipe from Sandra Britton (Marietta, Georgia)

Philadelphia New York Cheesecake

Philadelphia New York Cheesecake

6 Honey graham crackers, crushed
1 c. plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
5pck (8 oz each) cream cheese, softened
3 Tbsp flour
1 Tbsp vanilla
1 c. sour cream
4 eggs
fruit to top

Heat oven to 325*. Line 13x9in pan with foil. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of pan. Bake 10 min.
Beat cream cheese, sugar ,flour, and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hrs. Use foil to lift cheesecake from pan.
Top with fruit if desired and serve. Makes 16 servings.

Recipe from Kraft Foods

Chicken with Tomatillo Sauce

Chicken with Tomatillo Sauce

8 chicken drumsticks
3 Tblsp vegetable oil
salt and pepper
1 pound tomatillos, husks removed
1/2 white onion, sliced
1 small jalepeno chile, chopped
1 clove garlic, peeled
1/4 tsp sugar
2 Tblsp chopped cilantro
8 corn tortillas, cut into strips

Preheat oven to 425*. On a baking sheet, toss the chicken with 1 Tblsp olive oil and season with salt and pepper (& other spices). Bake until browned and cooked through, abbout 40 mins.
Meanwhile, in a saucepan, combine the tomatillos and just enough water to cover. Bring to a boil, then simmer until tender, about 5 mins. Using a slotted spoon, transfer the tomatillos to a food processor; reserve 1/2 cup cooking water. Puree the tomatillos with the onion, jalapeno, garlic and sugar.
In a skillet, heat the remaining oil over medium-high heat. Add hte tomatillo puree and cook, stirring, for 10 mins. Stir in the reserved cooking water and 1 Tblsp cilantro. Top the tortilla strips with the chicken, sauce and remaining cilantro.