Tuesday, August 27, 2013

Pizza Pretzels

Pizza Dough*
1 1/2 cup whole wheat flour
1 package quick-rising yeast (2 1/4 teaspoons)
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons EVOO

Combine flour, yeast, salt and sugar in the bowl of a stand mixer to mix fitted with a dough hook.

Combine hot water and oil in a measuring cup. With the stand mixer is running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Continue mixing until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly oiled bowl. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes.

*I recommend doubling this recipe.

Pizza Pretzels and Pockets
Preheat oven to 400ºF.
Cut the prepared pizza dough into 4 equal pieces and roll each out into a rectangle. Scatter the fillings (whatever veggies you want and cheese if making them dairy) over the dough. Brush the one of the long sides with a little egg wash then, starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Shape the log into a pretzel and transfer to a baking sheet.

Optional: Brush the top of the pizza pretzel with olive oil and sprinkle with parmesan cheese and Italian seasoning.

Bake until golden brown, about 15-20 minutes.

While the pizza pretzel is baking, heat up marinara or dipping sauce, until warm. Serve the pizza pretzel with the marinara/pasta sauce dipper alongside.

I found the pretzels to be too time consuming so I just started forming the dough into small circles, filling with ingredients and pinching closed the sides. Sometimes I put the sace insie and sometimes I don't. I also play around with ingredients. A huge winner in our house is pear and zucchini. 

* To make ahead/freezer meal - Prepare the pretzels as directed above and do not bake. Instead, wrap prepared pretzels in plastic wrap and foil. Place in a freezer bag and freeze. When ready to prepare, preheat the oven to 400 degrees. Place frozen stuffed pretzel on a baking sheet and bake in the preheated oven for 20-30 minutes. No need to defrost pretzel before baking.

Battered Fruit Rings

Pancakes are always a big hit in our house, we eat them for breakfast, lunch and dinner!
So when I came across this recipe for Battered Fruit Rings on Pinterest I knew we had to try them today for dinner.
I used green apples and bananas coated in our favorite Vegan Pancakes batter.
They were really good and gave me so many different ideas to try.
For Rosh Hashana I want to make just apple ones, and make some sort of honey sauce to drizzle on the top, YUM!!
To try and get more vegetable in to my 3 year olds diet I want to try them with vegetables, I am thinking zucchini, sweet potato, and carrots.
The options are endless!

Wednesday, August 21, 2013

Spicy Peanut Noodle Stir Fry

With two kids now and not much time for cooking we have been eating far more pasta then I would like to admit. So, I have been trying to make the healthiest dishes I can with noodles.
A few days ago on Pinterest this yummy looking recipe for Spicy Peanut Stir Fry popped up.  I didn't have all the ingredients and decided to change things a bit, it was delicious and pretty quick, I will definitely be making it again.

Spicy Peanut Stir Fry
1 medium onion chopped
2 garlic clove, minced
1/2 tsp chopped fresh ginger
1 red bell pepper, sliced into 2-inch strips
2 tbls cashews
1/2 package spaghetti noodles
3 tbls Bragg's Liquid Amino Acids or soy sauce
1 tbls olive oil
1/3 cup natural peanut butter
3 tbls silan
2 tbls rice vinegar
1 tbls water
1/2 tbls chili powder
1 drop doTerra cilantro essential oil
2 scallions, thinly sliced (both green and white parts)

Heat the olive oil in a skillet over medium heat and sauté the onion, garlic and ginger until softened. Add the red bell pepper strips and continue sautéing for 5 minutes or until softened. Add the cashews and continue for 1-2 minutes. Turn off heat. Set aside.

In a medium bowl, whisk together the Bragg with the peanut butter, silan, rice, vinegar, water, chili powder and cilantro essential oil and set aside.

Cook the noodles according to the package directions. Rinse and drain the noodles, transfer to a large bowl, and toss with the peanut sauce and sautéed red bell pepper. Serve the noodles topped with the scallions.