Tag Archives: bread

Baked Mini Corn Dog Snacks

4 Jun

I have to admit something….

…I *love* corn dogs.  Hot dogs, you couldn’t pay me to eat one.  But CORN dogs… drive me wild ; )  However the fact that they are deep fried and usually huge doesn’t do well with trying to eat more healthy.  So that’s why I love this recipe for bite sized, baked mini versions of my favorite fair food!

Adapted from Iowa Girl Eats

1/2 cup applesauce, the sweetened kind
1/2 cup sugar 
2 eggs
1 cup buttermilk
1 cup all purpose flour
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt

turkey hot dogs, or tofu hot dogs

Preheat the oven to 350 degrees.

Spray the cups of a mini muffin pan with non stick spray.

Combine the applesauce and sugar in a bowl.

Whisk in the eggs and buttermilk.

In a separate bowl add the baking soda, salt, cornmeal and flour.  Mix together.

Whisk in the dry ingredients into the wet ingredients.

Pour some into the muffin cups to about 3/4 full, then add in a 1″ piece of hot dog and push down in the cup.

Bake for about 10 minutes.

*This recipe makes about 46 mini corn dogs*

Oven Pizza

23 May

No recipe here… just a reminder for me how to make pizza this way because it was SO GOOD.

Preheat the oven to 450 degrees with a pizza stone in it.

Roll out pizza dough into the shape you want your pizza.

When the pizza stone is heated, pull it out and transfer the dough to the stone.  Brush with olive oil if you’d like.

Place the dough and stone back in the oven and wait for about 2-3 minutes.  Pop any bubbles that form with a fork.

Pull out when the dough is half-way cooked. Raise the oven temperature to 500 degrees, and leave the stone in the oven.

Add sauce, cheese and any toppings to the dough.

Place back in the oven on the stone and cook until the cheese has browned.

Home Made Wheat Tortillas

24 Feb

From Rak’s Kitchen

1 cup all purpose flour, or 1/2 cup all purpose and 1/2 cup whole wheat flour for whole wheat tortillas.
3 Tbsp oil 
1/4 tsp baking powder
pinch of salt
warm water, as needed

In a bowl mix together the salt, baking powder and flour.

Mix in the olive oil, really well.

Add the warm water until you reach the right consistency – not too sticky but well incorporated.

Let the dough sit for 10-15 minutes.

Divide into 6 balls for small tortillas, 4 balls for large tortillas.

Flatten the balls on a floured surface so that they are thin circles.

In a preheated, oil-less skillet,  cook each tortilla for 1-2 minutes on each side, or until each side bubbles.

**When making the whole wheat tortillas, make sure not to overcook them as they will become more hard and less pliable** 

I love these filled with melted cheese or crushed garbanzo beans, and topped with black bean sauce with tons of toppings!

Healthy Banana Chocolate Muffins

15 Jan

I love these because they are just the right size, do not contain any oil or butter, and taste like dessert for breakfast! : )

Adapted from Handle the Heat

3 very ripe bananas
SCANT 3/4 cup sugar
1 egg
1/3 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup regular flour
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon (optional)
2 tsp vanilla extract (optional)
1/2 cup mini chocolate chips 

Preheat the oven to 375 degrees.

Mash the bananas in a large bowl.

Mix in the sugar, egg, applesauce, vanilla and cinnamon.

Sift into the bowl both of the flours, the cocoa powder, salt, baking soda and baking powder.  Mix lightly to moisten.

Gently fold in the chocolate chips.

Bake in cupcake cups for about 20 minutes.

*These would be good with added flax meal in place of some of the flour. Also, if only feeding one or two people I would recommend halving this recipe as it makes about 14 muffins, which might be too many.

Greek “Pizza”

3 Dec

This pizza is a pre-baked bread crust, smeared with hummus and topped with Greek toppings like cucumbers, red onion, olives, oregano and feta cheese.  The recipe for the crust would be perfect for focaccia and can also be used as a thicker version of pizza crust.

Recipe adapted from Foodie with Family

For the crust:

3 cups warm (but not hot) milk (I used Almond Milk)
3-1/2 Tablespoons yeast
1/4 teaspoon sugar
2 teaspoons  salt
7 cups all-purpose flour (can substitute 3 or 4 cups for whole wheat flour)
3 Tablespoons olive oil

Place the warm milk in a  large  bowl and add the yeast and sugar.

Mix quickly and let sit for 5 minutes.

Add the remaining ingredients and stir until a cohesive dough forms.

Cover and let rise for 20 minutes.

Preheat oven to 500°F.

Grease a baking sheet (or three if yo have them because this makes three batches) with oil.

Wet your hands and divide the dough into three equal portions.

Transfer one of the portions to the sheet and allow it to rest for five more minutes.

Wet your hands again, and work into the shape you’d like (I did a standard circle).

Brush the dough with olive oil and sprinkle lightly with powdered garlic and a little salt.

Bake each portion for 8 minutes (for a partially baked crust to be used and baked again later) or 12 minutes for a completed crust.

To finish the pizza:

Spread the cooled crust with store-bought or homemade hummus.

Top with sliced cucumbers, feta, red onion, black olives, oregano and salt and pepper.  Slice it up and eat it up : )

Easy Artisan No-Knead Bread

20 Nov

This bread is perfect.  Ridiculously easy, simple ingredients and tastes amazing.  I couldn’t even believe that I had made this, that’s how good it was!

 

Recipe from The New York Times

Ingredients:

3 cups bread flour
1/4 tsp yeast
1  1/2 tsp salt
1  2/3 cups lukewarm water

Mix together the flour, yeast, and salt in a very large bowl.

Stir in the water until you get a wet, cohesive dough.

Cover with greased plastic wrap and let rise in a warm place for 12-18 hours (I let mine sit for 13 hours).

After it has risen (it should have grown in size and be bubbly), turn out on a floured board and flop around into a ball.

Let sit, covered, for one more hour.

* I am wondering if I could just let it sit the 14 hours and skip this step??*

While you’re waiting, preheat the oven with a dutch oven inside of it at 450 degrees.  You want to keep the dutch oven in the oven for at least 45 minutes to make sure it is very hot!

When ready, take out the dutch oven, sprinkle the bottom with some flour, then plop your dough ball into the dutch oven.  So easy!!

Put the cover back on the ditch oven and place in the oven.  Let bake for 20 minutes.

After 20 minutes, remove the dutch oven, take off the lid of the pot, increase the oven to 500 degrees, and put the dutch oven (without the lid) back in the oven.

Let bake another 20 minutes.

Remove, die of happiness from the smell, and practice patience while the bread cools enough to eat it.

We ate half the loaf for lunch (yeah….) with some extra virgin olive oil, balsalmic vinegar, salt and oregano.

This would also be great for sandwiches though!

Lentil Flatbread

12 Aug

Looking for a dinner that is cheap, vegetarian/vegan, healthy, but also filling?  And cheap?  And did I mention healthy?

This was so good I could have eaten the whole pot of lentils myself.  But I didn’t.  Because I’m pretty sure that arriving at the place I volunteer at with red sauce all over my shirt and face would look a bit suspicious.

For the flatbread:

Use the dough recipe for Toasty Crackers, but add some chopped onion and garlic and knead to incorporate thoroughly.  Then roll it out and grill in a grill pan.

For the lentils:

I didn’t measure out the ingredients but they are pretty easy to throw together just by eyeballing it:

lentils, cooked and drained
can of crushed tomatoes, or tomato sauce
chopped garlic
chopped onion
cumin
salt and pepper
chili powder
Tablespoon of sour cream, yogurt, cream cheese, or cream to add creaminess (optional)

In a large pot, saute the onions and garlic.

Add in the lentils and tomatoes/sauce.

Add the spices.

Let simmer, covered, for about 15 minutes (while flatbread is grilling).

When ready, remove from heat and stir in cream/cheese/yogurt.

Spread lentil mixture on flatbread, top with chopped onion and a little sour cream (optional).

Devour (and don’t feel bad about it).