Flatbread Pizza with Roasted Tomatoes & Onions

Just made the most delicious flatbread pizza tonight, with freshly roasted tomatoes and onions.
flatbread pizza with roasted tomatoes and onions

I am obsessed with roasted plum tomatoes! Normally, roma plum tomatoes are dull and flavorless if eaten raw. But when they finish roasting, the flavor is intense! The only problem is, it’s best to cook them low and slow, so you need at least an hour or more of roasting time.

I roasted this batch for a total of about 3 hours @ 250° but you can reduce the cooking time if you increase the temp.

I found an interesting recipe in the Barefoot Contessa Back to Basics book (borrowed from the library) for Roasted Tomatoes with Basil – here’s a similar recipe from her, sans the basil leaves.

I adjusted the recipe for my needs, but I was really intrigued by the addition of balsamic vinegar. I normally don’t cook with vinegar, but I see it in so many recipes, I was inspired to try it. It really adds a layer of flavor to the dish, without a strong vinegar taste. Don’t be afraid to try it!

First, here’s my recipe for the tomatoes. After, you’ll find my easy flatbread pizza recipe using the roasted tomatoes.

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Smile & Say Cheese!

I wanted my first official review for 52 Foods in 52 to be special, something significant and poignant.

What’s better than cheese! Yum! In fact, the original idea for my 52 Foods in 52 project popped into my head when I saw this particular cheese!

Healthy Delight French Style Yogurt Cheese

yogurt cheese

I love walking in the cheese department at Whole Foods, and even better when they have cheese samples out. Well, she just put out a fresh plate of samples for the Healthy Delight Yogurt Cheese, and as soon as a tasted a bite, I knew I had to purchase a block. Delicious, soft, and mild. I immediately thought about pizza topping and mac & cheese!

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100% Whole Grain No-Knead Bread Retry

When will I learn? Hahaha. I just don’t seem to be meshing with the no-knead bread craze!

Whenever I try, it always seems like more work to me, and always makes me feel intimidated by the sticky flimsy dough! Very frustrating. But I keep trying. I’m sure this will not be my last attempt, especially now that I think I know the error of my ways!

I googled and found another no-knead recipe for 100% Whole Wheat Bread – http://www.sugoodsweets.com/blog/2007/03/no-knead-wwbread/

Of course, being in a semi-rush, I didn’t read the recipe notes, I just threw myself into the ingredients. sigh.

Looking back at the recipe now, it clearly states that a 1:1 ratio of flour & water is necessary. And she used a regular loaf pan, something I probably should have done as well, since I like the shape better. And of course I didn’t dust with more flour to make the dough less sticky and easier to work with!

I won’t even bore you with my baking notes, since it really wasn’t a triumph. In the end though, the bread was tasty, and I guess that is all that matters. It was just a bear to work with and I would love to say ‘NEVER AGAIN’ but I’ll probably be trying another batch of no-knead when time permits!

I found two no-knead books at the library: Jim Lahey’s My Bread: The Revolutionary No-Work, No-Knead Method, along with the Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads book.

So, here are a few photos from my no-knead experience earlier this week:

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150.0 Yay!

Weighed in, this AM, and I’m 150. I know it’s not going to be permanent, I’ve been a bit lower on my calories lately, but we’ll see. I am happy with 150-155!

June 11, 2010 UPDATE: Still 150.0 this AM. Yahoo. I have burst through all my weight loss goals, and come to a point that I never imagined! 50 pounds lost! Down from a hefty 200 pounds, to 150! Incredible! And I am so proud of myself!

Recipe – Roasted Tomatoes & Spinach Over Pasta

I love roasted tomatoes. I made them by accident a couple of weeks ago, on top of chicken breast, and ever since, I’ve been dreaming about their delicious flavor. Similar to sun dried tomatoes, but even better!

So, I the other night, I roasted a batch, added some pasta with wilted spinach and we had a delicious dinner!

roasted tomatoes & spinach over pasta topped with parmesan reggiano cheese

Ingredients for Roasted Tomatoes & Spinach Over Pasta

  • 4 or more Plum Tomatoes
  • 2 Tbsp Olive Oil
  • 5 oz whole grain pasta (we ate Barilla Plus elbows)
  • 3 cups of baby spinach
  • 1/2 oz Parmesan Reggiano Cheese – or any other hard cheese (grated or thinly sliced – I like using a veggie peeler)
    Salt & Pepper to season

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New Deck Veggie Garden

Tomato plant on our deckWe went to the local nursery to purchase a tomato plant for our Topsy Turvy Upside-Down Tomato Planter and ended up purchasing an established larger tomato plant in a container for $30.

Yes, we have plenty of room to grow veggies normally in soil in our yard, but I thought it would be fun to grow a tomato plant on our deck; I just have to remember to water a couple of times weekly. I set an alarm on my iPhone every other morning to remind me!

It’s a very large plant, about 3 feet tall, and it’s exciting because there are already tons of green cherry tomatoes on the plant, and I can’t wait until they are ripe! It came with a wire rack around the plant to keep the plant from drooping, and DH also added a long stake that we will eventually “tie off” if it gets taller.

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A Bread A Day

I found the most interesting fun blog yesterday.

A Bread A Day

The author set a goal to bake one bread per day for a year (except Sundays) and she blogged about her journey. There is so much to read, and I haven’t even scratched the surface, but I am looking forward to learning from her experience. I’ve already found a bunch of recipes that I would love to try!

Crumb & Crust Troubleshooting

Sometimes my bread comes out pretty good, and sometimes it has small issues. For instance, my oatmeal bread from yesterday. The first slice looked and tasted fine…but then this morning, when I sliced a few more servings, I noticed the crumb was a little too crumbly and the crust was coming unattached.

I have had this problem before and I am pretty sure in this instance, it’s due to incorrect shaping. I must not have formed it properly; I was having a bit of an issue with the dough kind of getting too large, and I had to kind of quickly reshape it. Another reason could be over-proofing, and yeah, my dough rose pretty quickly yesterday. I think I am going to experiment with adding less yeast next time, so it will require a longer slower rise. I might try taking the dough out of the bread machine right after the knead, and allow it to rise in a bowl.

And I was thinking last night, and I might have figured out how to use a more traditional autolyse even with the bread machine. Adding all the liquid and only SOME (maybe half) of the flour. I’ll try allowing the bread machine to mix for 3 minutes, then shut off the machine. After 30 minutes, I will add the rest of the flour, salt and yeast, and allow it to mix normally. Or…I might add the yeast initially. We’ll see.

Anyway, I always go to this web site to troubleshoot my bread issues:

http://sourdoughhome.com/trouble.html – yes, it’s a sourdough web site, but there is a list for general baking troubleshooting and I find it very helpful!

Transitional Whole Wheat Oatmeal Bread Recipe

My DH asked me if next time, I could make a “whiter” bread for him, so this “transitional” bread recipe is for my wonderful dear husband. Even though it’s not 100% whole grain, it still offers a good amount of fiber!

A loaf of whole wheat oatmeal bread

Inspired by the Oatmeal Bread recipe found on King Arthur Flour’s web site.

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