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Super healthy pizza dough

Published on June 24, 2010, by in Recipes.

I had previously blogged about the World’s Easiest No-Rise Pizza Dough. Well, I made a few changes to make it healthier. The new and improved recipe is: Ingredients: 1 packet of yeast 1 cup warm water 2 1/2 cups whole wheat flour 2 T honey 1 t salt 2 T olive oil 1/3 cup flax seed 1/4 cup steel-cut oats(plus 1/4 cup water) Preheat oven to 400 degrees. In a microwaveable bowl, combine 1/4 cup steel-cut oats and the 1/4 cup water and microwave on high for 2 minutes. This will soften up the oats but not fully cook them. In a large bowl combine packet of yeast with 1 cup of warm water. Stir until the yeast dissolves. Add in all other ingredients, stir until combined. Let rest for 10 minutes. Divide dough in half and make 2 large pizzas. This dough has a tendency to rise, so press

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Lobster tails and low-fat potato salad

Published on June 21, 2010, by in Recipes.

Last night’s dinner menu was loaded with summer: lobster tails, low-fat potato salad and corn on the cob! I had bought some lobster tails for dinner but everywhere I looked told me that I needed to grill them. I don’t have a grill. Hmph! Finally, with Brian’s aid I found an uncomplicated “How to broil lobster tails in the oven” article. Success! Let’s get to it: Defrost lobster tails overnight in the refrigerator Preheat the broiler. Make sure the rack is at least 5in from the heat source. Flatten the lobster tail on a cutting board. Beginning at the WIDE end(not the tail end!), cut the shell down the middle and bend back to expose the meat. Rinse out any innards that are left. Coat a shallow baking dish with non-stick spray and lay lobsters meat side up. Create the marinade. In a small sauce pan, saute one clove of minced

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Orange salmon

Published on June 21, 2010, by in Recipes.

I’m not a huge fan of salmon. Well, at least I wasn’t until Saturday night. You see, I’d had a few bad experiences with the fish. One time, I made the poor decision of buying a Lean Cuisine with salmon in it. I took it to work and heated it up in the microwave and it created the most foul, fishy smelling odor I had ever smelled. It was so vile that I could hardly get close enough to the microwave to take it out and throw it in the trash. That, combined with one of my former bosses constantly microwaving and eating salmon at work killed any desire for me to eat the little swimmer. Attempting to conquer my fear of the foul-smelling beast, I started looking up recipes on Friday to make for dinner on Saturday. This is when I happened upon an orange salmon recipe, on the

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Tilapia and asparagus packets

Published on June 17, 2010, by in Recipes.

I had seen this recipe a month or two ago and finally got around to making them. Super simple, healthy and delicious. It would be perfect for entertaining because they are quick to make and minimal clean up…more time with your guests. Adapted from Woman’s Day magazine: 4 cups baby spinach** 4 tilapia fillets (6 to 7 oz each) 8 tsp extra-virgin olive oil 8 oz thin asparagus, trimmed and cut into lengths about 2 in. long 4 tsp each capers and minced shallots** 2 tsp fresh thyme leaves 1 tsp salt 1/2 tsp pepper 8 to 12 thin slices lemon **I didn’t have any spinach or shallots so I just left them out and they still turned out fabulous. Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil. I used foil because I couldn’t find my parchment paper…until the

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Easiest no-rise pizza dough

Published on June 17, 2010, by in Recipes.

This is seriously the easiest pizza dough. Just when I am wanting homemade pizza but don’t want to take the time to let the dough rise and put off dinner for an extra hour, I remember this pizza and “presto!” pizza! Adapted from: http://everybodylikessandwiches.com/2009/07/pizza-blanco-the-easiest-pizza-dough-in-the-world Get ready for easy: 1 packet of yeast 1 c warm water 2 1/2 c flour 1 t honey 1 t salt 2 T olive oil cornmeal Preheat oven to 400. In a large bowl, add in the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey, and olive oil and stir with a wooden spoon vigorously until combined. Let dough rest for 10 minutes. Sprinkle cornmeal onto a walled baking sheet and press dough into it until thin(I usually use a baking stone, but pans and grills work well, too). Add toppings as desired and bake 20-25 minutes until

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Grilled Yellow Fin Tuna

Published on June 17, 2010, by in Recipes.

Tuna steaks have always been a little intimidating to me. Well, most seafood is. I feel like chicken is so much more versatile and much less easy to mess up. Being a recovering vegetarian and having not cooked any meat in a few years the task at hand was a little more daunting. Resolving to eat more healthy and dating a guy from Florida meant incorporating more seafood into my diet(not at the most opportune time considering the Gulf oil spill). So, I was at the grocery store and saw some yellow fin tuna steaks. Remembering how much I enjoyed eating tuna steaks while in Hawaii made me buy them. I headed home to search for an easy recipe to hopefully not screw up. Recipe adapted from cooks.com: GRILLED AHI STEAKS (YELLOW FIN TUNA) 2-8 oz yellow fin tuna steaks Marinade: 1 cup soy sauce 1/2 cup lemon juice 1

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Lemon Pepper Shrimp Scampi

Published on June 17, 2010, by in Recipes.

I’ve made this several times and will continue to make it. Next time I would like to switch the orzo with quinoa and add a little more nutritional value. Or try cilantro in the place of parsley. It’s fast, easy and delicious. Picture and Recipe taken from Cooking Light(March 2009): Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp) Ingredients 1 cup uncooked orzo 2 tablespoons chopped fresh parsley 1/2 teaspoon salt, divided 7 teaspoons unsalted butter, divided 1 1/2 pounds peeled and deveined jumbo shrimp 2 teaspoons bottled minced garlic 2 tablespoons fresh lemon juice 1/4 teaspoon black pepper Preparation: 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.

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the big move

Published on June 17, 2010, by in Uncategorized.

Wow. After being on Blogger for six years, it was time for a move. I’ve brought my (recently lacking) blog over to WordPress. I am going to try to bring just my entries from this year over to WordPress and just have a link to the old business. It’s funny how my blog has changed over the years. It started as a way to keep my family and friends updated on my life after my “big” move to the big city. Now it has become much more food and recipe focused than humorous anecdotes of things my friends and I have done. I have really come to love cooking and baking. It’s a great stress reliever for me. So, here it is. Enjoy.