Roasted Garlic Whole Wheat Flatbread
- At June 22, 2009
- By megan
- In favorites, flatbread, roasted garlic, side dish
0
This flatbread is delicious. Follow the Whole Wheat Pizza Dough recipe with the following difference:
Roasted Garlic:
Peel off the loose white coating on a bulb of garlic. Chop off the top 1/4 inch or so of the very top. Place in a small oven safe baking bowl and cover with 1/2 cup olive oil. Wrap this all in foil to trap in the heat, and bake at 375 for 45 minutes or so. The garlic will be dark golden brown and smell delicious.
When it is cool, peel out each clove of garlic (this will be messy) and blend with some of the garlic oil in the magic bullet. It will become a thick, oily paste. Use this garlic paste in the pizza dough recipe in addition to all of the necessary ingredients.
The pizza dough recipe will yield 5 or 6 large flatbreads. Unless you are planning a party, freeze 1/2 or 2/3 of the dough for later use. Roll out your dough, making it very thin, but not larger than your pizza stone. Cut off any extra to use in the next batch it you roll it out too large.
Generously cover the flatbread in olive oil and bake, at 425, for 10 minutes or so. It will brown nicely and you will know it is done. Thinner parts will brown more quickly and become cracker-crisp. This is fine. Just be sure to remove it from the oven before anything burns.
Sprinkle sea salt on the flatbread and slice with a pizza cutter into whatever shape and size you desire.
Sweet Potato Black Bean Patties
- At June 3, 2009
- By megan
- In black beans, patties, side dish, sweet potato
- 0
I’ve really gotten into making patties. They are so easy, healthy, and fun to eat. Almost anything can become a patty. Here’s a new version: Sweet potato black bean. I served these with grilled red pepper, carrot, and yellow squash, as well as homemade guacamole.
Ingredients for the patties:
- 1 can black beans
- 3 cloves garlic, chopped
- 1 large garnet yam, peeled and finely grated
- 1/2 cup yellow onion, chopped
- 1/2 TB cumin
- sea salt
- pepper
- 1 tsp dried cilantro (use fresh if you have it)
- 1/2 jalapeño pepper, finely chopped
- 2 eggs, beaten
- 1/2 cup yellow cornmeal
Sauté the onion in a little olive oil until it starts to soften and turn golden brown. Remove from heat. Rinse and drain the black beans. Put them in a large mixing bowl and mash some of the beans with a fork. Add the garlic, grated yam, onions, and mix well. Then add the cumin, a little salt, pepper, cilantro, and jalapeño. Mix this well so all of the ingredients appear to be evenly distributed. Mix in the egg. Finally, add the cornmeal to thicken the batter up a little.
Cook these patties like pancakes.
Zucchini and Black Bean Fritters
- At May 28, 2009
- By megan
- In black beans, Fritters, rice, side dish, zucchini
- 0
These were a fun experiment. They were almost like mini-frittatas that cooked quickly. I served these with fresh parsley, sliced white cheddar cheese, and a small side salad.
Ingredients:
- 3 small zucchini
- 1 cup cooked wild or brown rice
- 1/2 red onion, chopped
- 4 cloves garlic, chopped
- 1 can black beans, rinsed and drained
- 1/2 TB cumin
- sea salt
- fresh ground black pepper
- 3 large eggs
- 1/2 cup yellow cornmeal
Finely grate the zucchini and drain out the extra liquid. To do this, you can put the grated zucchini in a fine metal strainer and press down on it, or wrap it in a clean dish towel or a few paper towels and ring out the excess water.
Combine the zucchini, rice, onion, garlic, black beans, cumin, salt, and pepper in a large mixing bowl. Mix well. Then add the beaten eggs. Mix well and add the cornmeal to thicken the batter. Mix this in well, and add another 1/8 cup if you want the fritters to be a little thicker.
Cook these just like pancakes on a hot griddle and enjoy.
Asparagus- Fresh from the Farm
- At May 18, 2009
- By megan
- In Asparagus, side dish
- 0
Asparagus is one of the first crops you can buy from the Boulder farmer’s market in the spring. Once you taste fresh asparagus, you will never settle for the standard store-bought, imported year-round stalks again.
I grilled mine for 3-4 minutes with just a little olive oil. Salt and pepper to taste, and add some freshly grated parmesan cheese if you have it in the kitchen.
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