Monday, January 18, 2010

Snackies

snackies

Spiced Nuts

1 T. olive oil per two cups of nuts
garam masala to taste (I used a Punjabi style garam masala from Penzey’s)
salt

Sesame Crackers (adapted from recipe on Epicurious)

yield: Lots!

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons salt
1 stick (1/2 cup) butter, cut into pieces
1 cup plain yogurt
1 cup sesame seeds, toasted
1 large egg, beaten

Pulse together flour, baking powder, and salt in a food processor until well mixed. Add butter and pulse until mixture resembles coarse meal. (Alternatively, whisk together dry ingredients and cut in butter with a pastry blender.) Transfer to a bowl and stir in yogurt and 1 cup sesame seeds until mixture forms a dough. Divide dough into quarters, wrapping each in plastic wrap. Chill 10 minutes.

Preheat oven to 350°F.

Beat eggs until they can be applied with brush to cracker tops.

Roll out dough and cut into strips and then into squares. Transfer to cookie sheets with parchment or Silpat. Brush strips with glaze. Scatter salt over the top.

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total, or until glaze is golden brown and crackers are crisp. Transfer to racks to cool. Make more crackers in same manner.

Sunday, January 3, 2010

Curried Broccoli Salad

broccoli_salad

My new year’s resolution is to eat more vegetables. While I like broccoli, I am not a fan of eating it raw unless it has some kind of lovely creamy (fattening) dressing. However, while in the village of Wauwatosa I ate at the One Way Cafe and had a really wonderful curried broccoli salad. It was made with mayonnaise, but I substituted a combination of sour cream and nonfat yogurt with spectacular results.

2 T. sour cream
1/2 c. nonfat yogurt
curry powder to taste (about a teaspoon)
1 T. honey
2 T. apple cider vinegar
3 broccoli crowns with stems
1/2 c. golden raisins

I use the stems of the broccoli because once you have peeled them they are sweet and tender.  Mix together the wet ingredients, combine with the broccoli and raisins. Eat. Enjoy.

Saturday, January 2, 2010

Eat more vegetables

In an effort to eat more vegetables (my New Year’s resolution), I offer these two ways: Pasta with broccoli, gorgonzola, and pancetta and a spinach mushroom Chicago-style deep dish pizza.

The pasta needs little explanation, but the combination of broccoli and gorgonzola works really well. A nice splash of fruity olive oil makes the medicine go down.

pastabroccoli

The pizza needs a little explaining. Because I spent more time in the Chicago airport over Christmas than planned (ahem), I had the opportunity to eat two kinds of Chicago style pizza. Once on the way to Milwaukee and once on the way back. This made me have a hankering for a homemade version where I could be in control of the level of fat. The dough was a successful experiment.

1 cup water
2 t. yeast
2 t. sugar
4 T butter, room temp
salt
enough flour to make the dough stiff, but still slightly sticky

chicagodeepdish

This particular pizza was assembled in one of the traditional Chicago ways, with the cheese at the bottom (a la Garcia’s or Papa Del’s). I then added sautéed spinach and mushrooms and topped with a spicy tomato sauce. Bake the heck out of it (as hot as your oven will go) until the crust is golden brown.

Sticky Buns

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This is a Christmas tradition in our house, but I’m just now getting around to blogging about it. This is a sweet dough made with milk, sugar, butter, yeast, and flour.

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The pecans are from my birthplace, Fort Deposit, Alabama.

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Yes, that’s a lot of sugar and butter.

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Ready to proof.

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Fully proofed.

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Ready to eat.