Cooking for Seven

This recipe was one of those successful concoctions that occasionally happen in the kitchen. My sister, Janna, first happened upon this delicious combinations of spices and cream cheese.

The list of ingredients is very small, but the flavors are wonderful. Next time you’re short on time and need something fast, consider this super-simple spread. No alliteration intended.

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Rosemary & Thyme Spread

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Ingredients:

• 1 (8 0z) package of cream cheese
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4-1/2 teaspoon ground black pepper

Directions:

Mix all ingredients together thoroughly. Taste and adjust seasonings if needed. Serve with crackers or toast.

Can you believe that this dough is 100% whole wheat? Can you? It is! Yet it handles so well - better than any pizza dough recipe I’ve ever tried. It is so easily manipulated, yet it doesn’t tear easily.

What’s the secret? I really couldn’t say. Perhaps the method of mixing. Perhaps the perfect combination of ingredients (thanks, Cook’s Illustrated!). Perhaps the type of whole wheat flour I use (white whole wheat flour). All I know is, my search for a whole wheat pizza dough recipe ended when I found this one. Maybe someday I’ll try a different pizza dough recipe, but for now I’m content.

Care for some ideas for pizza?

~ Why not spread it with some homemade pizza sauce and sprinkle it with homemade Italian sausage?
~ Or you could drizzle it with Smoky BBQ sauce and add chicken (perhaps some bacon) and cheddar cheese for a BBQ Chicken Pizza.

~ The other day, I made pizza on the grill. It’s a great way to beat the heat and it is so delicious. Here is an excellent article and video with the instructions.

How do you like to fix your pizza?

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Pizza Dough

Adapted from The New Best Recipe

Ingredients:

• 1/2 cup warm water (about 110°
• 2 1/4 teaspoons instant yeast
• 1 1/4 cups water, at room temperature
• 2 tablespoons extra-virgin olive oil
• 4 cups (20 ounces) white whole wheat flour (aka white whole wheat flour)
• 1 1/2 teaspoons sea salt
• Olive oil or butter, for greasing the bowl

Directions:

1) Place the 1/2 cup warm water in a small bowl. Add the yeast and stir. Let sit for about 5 minutes, or until the yeast begins to swell. Add to the room temperature water and oil and stir.

2) Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly until combined. With mixer on low speed, slowly add the liquid ingredients. Mix just until a cohesive dough forms. Let the dough rest for 5 minutes.

3) Change to the dough hook attachment. Knead the dough until it becomes smooth and elastic, about 5-10 minutes.

4) Oil or butter a medium-sized bowl. Transfer the dough to the prepared bowl. Cover with a kitchen towel or plastic wrap and place in a warm spot. Allow to rise for 1 ½-2 hours, or until double in volume. The dough is now ready to be used in your recipe.

Makes enough dough for approximately 3 large thin-crust pizzas

Crunchy on the bottom, tender in the middle, crinkly skin on top. These potatoes resemble homemade potato chips in taste, but are so much easier to make and require much less oil. Serve with sour cream, butter, salt and pepper, or whatever you wish.

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Crunchy Coconut Oil Potatoes

Ingredients:

• Approximately 7 medium russet potatoes
• 1/2 cup coconut oil, softened or melted
• Kosher or Sea salt
• Sour cream, butter, and extra salt and pepper, for serving

Directions:

1) Preheat the oven to 425° F. Wash and scrub potatoes to remove dirt. Remove any undesirably spots with a knife. Cut potatoes in half lengthwise.

2) Pour the coconut oil into the bottom of a 13 x 9-inch pan. Sprinkle with Kosher or Sea salt. Place the potatoes, cut side down, in the bottom of the pan.

3) Bake in preheated oven for approximately 1 hour, or until the underside of the potatoes are browned and the flesh is soft.  To serve, cut the potato open through the skin and spread on a little butter, sprinkle with salt and pepper, and dab on a bit of sour cream.

Serves 6-8

So, how would you serve these potatoes?

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……As I glanced through Simply Summer by Angela Tunner, this recipe caught my eye. You see, I’m a sucker for anything involving coconut. Not only does it taste so wonderfully exotic, it is also very healthy. Granted, the sweetened shredded coconut used in this recipe is not the most healthy variety of coconut products, but it still tastes delicious.

……This recipe is perfect for that scorching summer day when you don’t feel like adding any extra heat to the house. You could cook the chicken the night before, or on some day that’s pleasantly cool. It is very filling, so you can serve it as your main dish. Or spread it on a piece of you favorite bread to create a very different chicken salad sandwich.

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Mango & Coconut Chicken

From Simply Summer

Ingredients:

• 4 cups torn or shredded cooked chicken (about 3 medium chicken breasts)
• 1/2 cup shredded sweetened coconut
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 3 tablespoons Major Grey mango chutney*
• 1/2 cup plain yogurt (I used sour cream)
• 1/2 cup coarsely chopped Italian parsley
• 1/2 teaspoon sea salt
• Pepper, black, to taste

Directions:

1) Place the chicken pieces in a medium bowl. Add the shredded coconut, lemon juice, mustard, chutney, and yogurt and toss until well combined. Add the parsley and toss to combine.

2) Stir in the salt and pepper. Taste and adjust seasonings, if necessary. Serve immediately or refrigerate until needed.

Serves 4

*Angela’s Tip: Major Grey is no a brand of chutney, it is a style of chutney. Look for it under various brand names in your supermarket in the condiments or ethnic section

dev’ il, v.t.: (from the notion of heat) to prepare (food) with seasoning, condiments, etc.

When I was a little girl, one of my favorite things to make (and one of few I was allowed to make on my own) was deviled eggs. Each time I made them I would add different spices, trying to come up with the perfect combination.

Then, about nine years later, I sank my teeth into these elegant little eggs. The flavors are excellently paired. And the pretty piping is irresistible.

According to Wiki, ‘The term “deviled” dates back to the 19th century, referring to the use of particularly hot spices in cooking.’

I prefer my eggs with slighly less kick, and this recipe delivers. If you like your eggs more devilishly hot, simply increase the spices.

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:: Deviled Eggs ::

Ingredients:

• 7 large eggs, hard boiled
  
• 3/4 teaspoon whole-grain mustard
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons white or red wine vinegar
• 1/4 teaspoon Worcestershire sauce
• Salt & Pepper

Directions:

1) Peel the eggs and cut each in half lengthwise. Remove the yolks and place in a small bowl. Discard two of the most unsightly whites and arrange the remaining whites on an attractive platter.

2) Mash the yolks with a fork. Add the mustard, mayonnaise, vinegar, Worcestershire sauce, and salt & pepper to taste. Stir with a rubber spatula, mashing against the side of the bowl until smooth. Taste and adjust seasoning, if necessary.

3) Fit a pastry bag or zippered bag with a hole cut in one corner with a large star tip. Fill the bag with the yolk mixture. Pipe the whites with the yolk mixture, mounding the filling approximately 1/2 inch above the edge of the whites. If using a zippered bag, squeeze gently to pipe as the tip may pop out. Serve immediately.

Makes 1 dozen egg halves.

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