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!

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.

Butternut Squash Mac n' Cheese

Meals around here have become to be an adventure. My 2 1/2 year old who used to eat everything has now become a picky eater, so every meal I am trying to figure out new exciting ways to make the same old thing and make it healthier, a person cannot live off of grilled cheese and ketchup or eggs and ketchup or pasta and bragg.

I made a huge pot of orange (squash, yam, carrot, pumpkin) soup for dinner a few nights ago so I decided to attempt this new trend of making creamy pasta sauce using butternut squash but instead I would use the soup.

Basically I just cooked up the pasta. Then heated the soup, mixed in the cooked pasta and some shredded cheese and stir it all up and serve it.

It worked it was a hit and it was so quick an easy!

Red Lentil Loaf

I've seen lentil loafs before, but never using red lentil. I cam across this recipe on pinterest and adapted it.  I've made it a couple of times already and just served it for Shabbat lunch with tomato chutney and yogurt sauce.

The leftovers are great for lunches and it doesn't even need to be heated up, it is fine room-temperature.

1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 medium carrot, finely diced
1/4 tsp medium curry powder

1/4 tsp dried ground ginger

1/4 tsp dried cilantro
dash cardamom
salt and pepper to taste
2 cups red lentils
4 cups water
1/2-1 cup rolled oats

Heat the oil in a saucepan, and cook the onion, garlic and carrot over medium heat for 5-10 minutes or until the onion is soft.  Add the spices and cook, stirring constantly for 1-2 minutes.

Add the lentils and water, and season to taste with salt and black pepper.  Simmer for around 20 minutes, until the lentils are soft.  Stir regularly adding more water if needed. 

Remove from heat and stir in as many oats as you need to bring the mixture to the correct consistency (you may need slightly more or less). The lentils should be moist, but sturdy enough to hold its shape solidly rather than filling the container.  Mix well.

Lightly grease a baking dish or loaf tin or line with baking paper, and spoon in the lentil mixture.  Spread out until smooth.

Bake at 200°C (Gas Mark 6 / 400°F) for 30-40 minutes, and then gently turn out onto a baking tray. If needed, broil for a few minutes to crisp and brown the top. Leave to cool for 5-10 minutes, before carefully slicing.

No Oil Chewy Oatmeal Cookies

Here is a twist on these Flourless Oatmeal Cookies.  I wanted to see if I could make them with tachina instead of oil/butter/margarine and they came out great. Substitute tachina for the butter and add less sugar for a healthier gluten-free treat.

Coconut Milk Curry

I love curry and this curry is amazing and super easy. My amazing friend SR made this Squash and Chickpea Curry. I couldn't get enough of it, it was so unbelievably delicious. She used frozen spinach instead of chard since it is much easier to come by.  Using her recipe I made this curry a couple of times and not once did I actually put in the veggies that the original recipe calls for. One time I used sweet potate, white potato and peas and tonight I did carrots and red lentils. I haven't used vegetable stock in it and I make it on the stove top and cook it for less time, and it still came out great! Ha ha I am so bad at following recipes.

Here is the original recipe from SR. (I don't know her original source.)


SQUASH AND CHICKPEA CURRY

Ingredients

2 cups (500 mL) cubed peeled butternut squash
2 cups (500 mL) diced peeled potatoes
1 can chickpeas, drained and rinsed
1 tbsp (15 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
3 tbsp (45 mL) mild curry paste
1 can light coconut milk
1 cup (250 mL) vegetable stock
1/4 cup (60 mL) natural cashew butter or peanut butter
1/4 tsp (1 mL) salt
2 cups (500 mL) packed shredded Swiss chard
1 cup (250 mL) frozen green peas
2 tbsp (30 mL) chopped fresh coriander

Preparation

In slow cooker, combine squash, potato and chickpeas.

In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until onion is
light golden, about 7 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add to slow
cooker.

Add coconut milk and stock to slow cooker; stir in cashew butter and salt. Cover and cook on low for
about 4 hours or until vegetables are tender.

Stir in Swiss chard and peas. Cover and cook on high for about 15 minutes or until Swiss chard wilts.
Sprinkle with coriander.