Saturday, January 30, 2010

Rocco DiSpirito's Faux Onion Rings with Smoky Mayonnaise

I'm sure you've all seen Rocco DiSpirito on one talk show or another recently.  He's been everywhere promoting his new book, Now Eat This, 150 of America's Favorite Comfort Foods all under 350 Calories.  Not that I mind, Rocco is pretty easy on the eyes as I'm sure you would agree.  Anyway, when Steve and I watched him promote his new healthy cookbook on Rachael Ray, Steve commented on these onion rings and said that I should try them.  They looked great and since they were healthy they sounded like the perfect addition to my not very healthy Steakhouse themed dinner. 

My review of this recipe is completely honest so please read through to the very end.  The recipe isn't hard to make at all and had I not been rushing I think they would have come out better.  First let me just say that finding whole wheat panko is not easy.  I found one small package and paid about $4 for it.  Seems like a lot for breadcrumbs.  That being said, I will try them with regular panko bread crumbs because I think they will still be healthy.  They are baked not fried, made with egg whites instead of whole eggs, and whole wheat flour is used over white.  Correct me if I'm wrong but won't regular white panko bread crumbs be just as good?  I've even seen seasoned panko and I think that would really up the flavor here.  The onion rings definitely had crunch and texture which is what I really liked.  I didn't like the dryness of all that wheat.  Maybe it's my fault, maybe I overcooked them, it certainly wouldn't be the first time I messed up.  I know the other problem was that I completely forgot to spray them with cooking spray and sprinkle them with salt and pepper.  That was a huge mistake because the outside had no taste at all.  That's what happens when you're chit chatting , running late, and trying to cook a new recipe at the same time.  The next day I experimented with the leftovers and sprayed them with cooking spray and seasoned them with salt.  To be honest, they weren't bad for leftovers.  These aren't the kind of things that are better the next day but they were so much more edible with that little bit of oil and salt.  So, I think that when I try it again (and I will), I will use seasoned panko, spray them with oil and make sure I don't forget the salt.



Sorry this is post is so long, I'll try to wrap it up.  Rocco's seasoned mayo called for liquid smoke.  I didn't feel compelled to buy it for this recipe so I added, smoked paprika, bbq spice, salt and hot sauce to a little mayo.  It was tasty and it had to have been better than Rocco's because smoked paprika has a ton of flavor and the color made it very appealing.

So even though I had some issues I would try this again.  If you try them let me know what you think and if you follow the recipe exactly or with any changes.



Rocco DiSpirito's Faux Onion Rings with Smoky Mayonnaise
as seen here on Rachael Ray's Daytime show.

Serves 4

Ingredients:

4 large Vidalia onions, cut into 1/2-inch thick slices

2 cups skim milk
2 cups whole wheat flour
2 cups whole wheat panko breadcrumbs
4 large egg whites
Salt and freshly ground black pepper
Nonstick cooking spray
3/4 cup Rocco’s Magnificent Mayonnaise or store- bought reduced- fat mayonnaise such as Hellmann’s Low- Fat Mayonnaise Dressing
1 tablespoon liquid smoke, such as Stubs’s
Tabasco sauce

Directions:

Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk.


Preheat the oven to 425˚F. Place wire baking racks on each of two foil- lined baking sheets, and set them aside.

Put the flour in a shallow dish. Put the panko in a small dish.In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely.

Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco.

Serve the onion rings with the mayonnaise for dipping.


Click here for a printable recipe for Rocco's Faux Onion Rings.


Rocco DiSpirito's Faux Onion Rings with Smoky Mayonnaise

I'm sure you've all seen Rocco DiSpirito on one talk show or another recently.  He's been everywhere promoting his new book, Now Eat This, 150 of America's Favorite Comfort Foods all under 350 Calories.  Not that I mind, Rocco is pretty easy on the eyes as I'm sure you would agree.  Anyway, when Steve and I watched him promote his new healthy cookbook on Rachael Ray, Steve commented on these onion rings and said that I should try them.  They looked great and since they were healthy they sounded like the perfect addition to my not very healthy Steakhouse themed dinner. 

My review of this recipe is completely honest so please read through to the very end.  The recipe isn't hard to make at all and had I not been rushing I think they would have come out better.  First let me just say that finding whole wheat panko is not easy.  I found one small package and paid about $4 for it.  Seems like a lot for breadcrumbs.  That being said, I will try them with regular panko bread crumbs because I think they will still be healthy.  They are baked not fried, made with egg whites instead of whole eggs, and whole wheat flour is used over white.  Correct me if I'm wrong but won't regular white panko bread crumbs be just as good?  I've even seen seasoned panko and I think that would really up the flavor here.  The onion rings definitely had crunch and texture which is what I really liked.  I didn't like the dryness of all that wheat.  Maybe it's my fault, maybe I overcooked them, it certainly wouldn't be the first time I messed up.  I know the other problem was that I completely forgot to spray them with cooking spray and sprinkle them with salt and pepper.  That was a huge mistake because the outside had no taste at all.  That's what happens when you're chit chatting , running late, and trying to cook a new recipe at the same time.  The next day I experimented with the leftovers and sprayed them with cooking spray and seasoned them with salt.  To be honest, they weren't bad for leftovers.  These aren't the kind of things that are better the next day but they were so much more edible with that little bit of oil and salt.  So, I think that when I try it again (and I will), I will use seasoned panko, spray them with oil and make sure I don't forget the salt.



Sorry this is post is so long, I'll try to wrap it up.  Rocco's seasoned mayo called for liquid smoke.  I didn't feel compelled to buy it for this recipe so I added, smoked paprika, bbq spice, salt and hot sauce to a little mayo.  It was tasty and it had to have been better than Rocco's because smoked paprika has a ton of flavor and the color made it very appealing.

So even though I had some issues I would try this again.  If you try them let me know what you think and if you follow the recipe exactly or with any changes.



Rocco DiSpirito's Faux Onion Rings with Smoky Mayonnaise
as seen here on Rachael Ray's Daytime show.

Serves 4

Ingredients:

4 large Vidalia onions, cut into 1/2-inch thick slices

2 cups skim milk
2 cups whole wheat flour
2 cups whole wheat panko breadcrumbs
4 large egg whites
Salt and freshly ground black pepper
Nonstick cooking spray
3/4 cup Rocco’s Magnificent Mayonnaise or store- bought reduced- fat mayonnaise such as Hellmann’s Low- Fat Mayonnaise Dressing
1 tablespoon liquid smoke, such as Stubs’s
Tabasco sauce

Directions:

Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk.


Preheat the oven to 425˚F. Place wire baking racks on each of two foil- lined baking sheets, and set them aside.

Put the flour in a shallow dish. Put the panko in a small dish.In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely.

Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco.

Serve the onion rings with the mayonnaise for dipping.


Click here for a printable recipe for Rocco's Faux Onion Rings.


Friday, January 29, 2010

Twice Baked Potatoes are Twice as Delicious!


This was quite possibly the highlight of my steakhouse dinner last weekend...well the best out of what I made, the girls always bring wonderful additions to every meal.  For dinner I made rib eye steaks, roasted broccoli (which I totally forgot about and burned to the point that it was inedible), Rocco Dispirito's Faux Onion Rings, Caesar Salad from Stacey Snacks (which I forgot to take a picture of) and these incredibly delicious Twice Baked Potatoes. 

Use big potatoes, about 1 pound each, they make quite the presentation.  The recipe I followed (which I found on Food and Wine Magazine's website), calls for using an extra potato, peeling it entirely and adding that to the mashed potato filling, making them overstuffed potatoes.  In my opinion it is completely unnecessary to do this.  The potatoes are huge and hearty and we barely finished them.  One per person is more than enough.  The recipe calls for chives but like I always say, use what you already have and I had scallions.  It's essentially the same taste and they can be used interchangeably.

Twice Baked Potatoes
Adapted from recipe by Emerill Lagasse
The orignal recipe can be found here at the website for Food and Wine magazine.

Ingredients:

3 - 1 lb Idaho baking potatoes
olive oil
salt and pepper
4 ounces of bacon, chopped
2 cups shredded shard cheddar cheese (you may not use it all)
1/2 - 3/4 cup sour cream
about 1/4 cup milk (or more depending on consistency you desire)
4 tablespoons unsalted butter
2-3 scallions, chopped, green part only

Directions:

1.  Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil or parchment paper.

2.  Rub potatoes with a little oil, salt and pepper.  Pierce all over with a fork.  Bake for 1hour - 1 hour 10 minutes or until fork tender.  Let cool. 

3.  While potatoes are cooking, cook bacon until crisp and drain on paper towels.

4.  Cut the top quarter from each potato and scoop the pulp from the potatoes and place in a bowl.  Be sure to leave 1/4 inch layer of pulp on the skin so you have a shell to hold the potato together. If you'd like, peel away the skin from the top quarter of the potato and add it the bowl with potato pulp.  I see no reason to waste that.  If there is a piece that seems a little hard just take that piece off. Return potato shells to the baking sheet.

5.  Use a potato masher to blend potatoes until smooth.  Add 1 cup of the cheese, sour cream, butter, milk, bacon, scallions, salt and pepper, stir to combine.  Top with cheese (you won't need the whole cup) and bake until hot and the cheese is melted, about 15 minutes.  Serve hot. 

Note - The recipe can be prepared ahead through step 2 and refrigerated for up to 1 day.

Twice Baked Potatoes are Twice as Delicious!


This was quite possibly the highlight of my steakhouse dinner last weekend...well the best out of what I made, the girls always bring wonderful additions to every meal.  For dinner I made rib eye steaks, roasted broccoli (which I totally forgot about and burned to the point that it was inedible), Rocco Dispirito's Faux Onion Rings, Caesar Salad from Stacey Snacks (which I forgot to take a picture of) and these incredibly delicious Twice Baked Potatoes. 

Use big potatoes, about 1 pound each, they make quite the presentation.  The recipe I followed (which I found on Food and Wine Magazine's website), calls for using an extra potato, peeling it entirely and adding that to the mashed potato filling, making them overstuffed potatoes.  In my opinion it is completely unnecessary to do this.  The potatoes are huge and hearty and we barely finished them.  One per person is more than enough.  The recipe calls for chives but like I always say, use what you already have and I had scallions.  It's essentially the same taste and they can be used interchangeably.

Twice Baked Potatoes
Adapted from recipe by Emerill Lagasse
The orignal recipe can be found here at the website for Food and Wine magazine.

Ingredients:

3 - 1 lb Idaho baking potatoes
olive oil
salt and pepper
4 ounces of bacon, chopped
2 cups shredded shard cheddar cheese (you may not use it all)
1/2 - 3/4 cup sour cream
about 1/4 cup milk (or more depending on consistency you desire)
4 tablespoons unsalted butter
2-3 scallions, chopped, green part only

Directions:

1.  Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil or parchment paper.

2.  Rub potatoes with a little oil, salt and pepper.  Pierce all over with a fork.  Bake for 1hour - 1 hour 10 minutes or until fork tender.  Let cool. 

3.  While potatoes are cooking, cook bacon until crisp and drain on paper towels.

4.  Cut the top quarter from each potato and scoop the pulp from the potatoes and place in a bowl.  Be sure to leave 1/4 inch layer of pulp on the skin so you have a shell to hold the potato together. If you'd like, peel away the skin from the top quarter of the potato and add it the bowl with potato pulp.  I see no reason to waste that.  If there is a piece that seems a little hard just take that piece off. Return potato shells to the baking sheet.

5.  Use a potato masher to blend potatoes until smooth.  Add 1 cup of the cheese, sour cream, butter, milk, bacon, scallions, salt and pepper, stir to combine.  Top with cheese (you won't need the whole cup) and bake until hot and the cheese is melted, about 15 minutes.  Serve hot. 

Note - The recipe can be prepared ahead through step 2 and refrigerated for up to 1 day.

Thursday, January 21, 2010

Light Banana Bread


I love my mom's banana bread. I really, really do BUT it's not the most healthy recipe out there, even though I try to convince myself that if it has fruit, it's healthy. I had some bananas that were too overripe to put in my cereal so I googled "Light Banana Bread Recipes" and I came across this one at Cheap Healthy Good.  She found the recipe at cooking light and she made some adjustments.  I followed her changes but did add about 1/2 cup of semi sweet chocolate chips and I used a bundt pan instead.  Not sure how that works with the suggested portion sizes and all but I am okay with that.  Anway, let me get to the taste.  I tasted this when it was warm and I thought it was a little weird tasting but when I tasted it the next day it was fine.  The flavor is good, it's just the consistency that is different which I'm guessing is from using egg whites.  Bottom line, for a low fat recipe, it's great, I'll make it again.  When I fall of the healthy eating bandwagon....I'm going back to Mom's.

Light Banana Bread
Adapted from Cooking Light by Cheap Healthy Good

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2/3 cup sugar
2-1/2 T butter, softened
1 1/2 cups mashed ripe banana (about 4 bananas)
3 T skim milk
3 T fat-free sour cream or vanilla yogurt
2 large egg whites
½ t vanilla extract
Cooking spray


Directions:

1) Preheat oven to 350°F. Coat loaf pan with cooking spray.

2) In a large bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3) In a different large mixing bowl OR stand mixer bowl, combine sugar and butter. "Beat at medium speed of a mixer until well-blended." Stop beater. Add banana, milk, sour cream, and egg whites. Resume beating until well combined.

4) Pour flour mixture into banana mixture and beat until everything is well-blended.

5) Pour batter into loaf pan. Bake 60 or 70 minutes, or until loaf passes the toothpick test. (Insert a toothpick in the middle of the bread. If it comes out clean, you're golden.) Remove from oven. (SEE NOTE BELOW) Let sit for 10 minutes on a wire rack. Pry bread from pan and let it cool totally on that same wire rack. For best flavor, wrap in tin foil and let sit overnight.

Note: If using a bundt pan - bake for approx 45 minutes or until a toothpick comes out clean.  Let cool and invert. 

Click here for a printable recipe for Light Banana Bread.

Light Banana Bread


I love my mom's banana bread. I really, really do BUT it's not the most healthy recipe out there, even though I try to convince myself that if it has fruit, it's healthy. I had some bananas that were too overripe to put in my cereal so I googled "Light Banana Bread Recipes" and I came across this one at Cheap Healthy Good.  She found the recipe at cooking light and she made some adjustments.  I followed her changes but did add about 1/2 cup of semi sweet chocolate chips and I used a bundt pan instead.  Not sure how that works with the suggested portion sizes and all but I am okay with that.  Anway, let me get to the taste.  I tasted this when it was warm and I thought it was a little weird tasting but when I tasted it the next day it was fine.  The flavor is good, it's just the consistency that is different which I'm guessing is from using egg whites.  Bottom line, for a low fat recipe, it's great, I'll make it again.  When I fall of the healthy eating bandwagon....I'm going back to Mom's.

Light Banana Bread
Adapted from Cooking Light by Cheap Healthy Good

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2/3 cup sugar
2-1/2 T butter, softened
1 1/2 cups mashed ripe banana (about 4 bananas)
3 T skim milk
3 T fat-free sour cream or vanilla yogurt
2 large egg whites
½ t vanilla extract
Cooking spray


Directions:

1) Preheat oven to 350°F. Coat loaf pan with cooking spray.

2) In a large bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3) In a different large mixing bowl OR stand mixer bowl, combine sugar and butter. "Beat at medium speed of a mixer until well-blended." Stop beater. Add banana, milk, sour cream, and egg whites. Resume beating until well combined.

4) Pour flour mixture into banana mixture and beat until everything is well-blended.

5) Pour batter into loaf pan. Bake 60 or 70 minutes, or until loaf passes the toothpick test. (Insert a toothpick in the middle of the bread. If it comes out clean, you're golden.) Remove from oven. (SEE NOTE BELOW) Let sit for 10 minutes on a wire rack. Pry bread from pan and let it cool totally on that same wire rack. For best flavor, wrap in tin foil and let sit overnight.

Note: If using a bundt pan - bake for approx 45 minutes or until a toothpick comes out clean.  Let cool and invert. 

Click here for a printable recipe for Light Banana Bread.

Wednesday, January 20, 2010

Roasted Chicken with Artichokes and Tomatoes


Last month when I roasted chicken breasts for Ina Garten's Chicken Salad, I told myself that I should use this method more often for more dishes. The chicken breasts were so incredibly moist and delicious and the seasoning was so simple, just salt, pepper and extra virgin olive oil. Last night I decided to make the chicken again and make a sauce to go on top. After digging around my fridge and pantry I came up with an amazing sauce. I served the chicken on top of couscous and with a side of broccoli rabe. The sauce gave the couscous tons of flavor.  After cooking I removed the skin from the chicken because Steve won't eat it anyway and when he picks something out and puts it to the side it sort of makes me a little crazy (shhh!) so I took it off myself.  It doesn't look as pretty as it would with crispy brown skin but we do what we have to for the ones we love (and our sanity). 

Ingredients:

2 split chicken breasts, cleaned and trimmed of excess fat
1/2 pint of grape tomatoes
1/4 cup sundried tomatoes packed in oil
1 small jar of marinated artichokes, drained
1 tablespoon capers
1 cube frozen Dorat basil (from Trader Joe's)
3 cloves garlic, cracked, skin removed
extra virgin olive oil
salt and pepper
dry white wine
splash of white balsamic vinegar
chicken broth

Directions:

1. Preheat oven to 350 degrees. Place chicken on hide sided cookie sheet (jelly roll pan) and rub both sides with oil, salt and pepper. Roast for 45 minutes. Add white wine and chicken broth to the pan. Not enough to cover the whole pan but enough to created a sauce with the drippings. Cook for 10 more minutes or until chicken is cooked through (depends on the size of the chicken breasts). Remove pan from the oven and remove the skin (unless you plan on eating the skin, then keep it on.)

2. In a cast iron skillet add grape tomatoes, sundried tomatoes, artichoke hearts, capers, garlic, drizzle of oil and splash of vinegar. Cook in the oven while the chicken is cooking. When you add wine and broth to the chicken also add some to the tomato artichoke mixture along with the basil. Continue to cook for another 10 minutes.

3. If you chose to remove the skin or not you may want a little more color on the chicken or to crisp the skin. Remove chicken from the pan and nestle it into the tomato artichoke mixture and add whatever juice is in the pan. Put the skillet under the broiler until chicken reaches desired color or skin is crispy.

Serve chicken with tomato artichoke mixture spooned over it.




Enjoy!

Click here for a printable recipe of Chicken with Artichokes and Tomatoes.



Roasted Chicken with Artichokes and Tomatoes


Last month when I roasted chicken breasts for Ina Garten's Chicken Salad, I told myself that I should use this method more often for more dishes. The chicken breasts were so incredibly moist and delicious and the seasoning was so simple, just salt, pepper and extra virgin olive oil. Last night I decided to make the chicken again and make a sauce to go on top. After digging around my fridge and pantry I came up with an amazing sauce. I served the chicken on top of couscous and with a side of broccoli rabe. The sauce gave the couscous tons of flavor.  After cooking I removed the skin from the chicken because Steve won't eat it anyway and when he picks something out and puts it to the side it sort of makes me a little crazy (shhh!) so I took it off myself.  It doesn't look as pretty as it would with crispy brown skin but we do what we have to for the ones we love (and our sanity). 

Ingredients:

2 split chicken breasts, cleaned and trimmed of excess fat
1/2 pint of grape tomatoes
1/4 cup sundried tomatoes packed in oil
1 small jar of marinated artichokes, drained
1 tablespoon capers
1 cube frozen Dorat basil (from Trader Joe's)
3 cloves garlic, cracked, skin removed
extra virgin olive oil
salt and pepper
dry white wine
splash of white balsamic vinegar
chicken broth

Directions:

1. Preheat oven to 350 degrees. Place chicken on hide sided cookie sheet (jelly roll pan) and rub both sides with oil, salt and pepper. Roast for 45 minutes. Add white wine and chicken broth to the pan. Not enough to cover the whole pan but enough to created a sauce with the drippings. Cook for 10 more minutes or until chicken is cooked through (depends on the size of the chicken breasts). Remove pan from the oven and remove the skin (unless you plan on eating the skin, then keep it on.)

2. In a cast iron skillet add grape tomatoes, sundried tomatoes, artichoke hearts, capers, garlic, drizzle of oil and splash of vinegar. Cook in the oven while the chicken is cooking. When you add wine and broth to the chicken also add some to the tomato artichoke mixture along with the basil. Continue to cook for another 10 minutes.

3. If you chose to remove the skin or not you may want a little more color on the chicken or to crisp the skin. Remove chicken from the pan and nestle it into the tomato artichoke mixture and add whatever juice is in the pan. Put the skillet under the broiler until chicken reaches desired color or skin is crispy.

Serve chicken with tomato artichoke mixture spooned over it.




Enjoy!

Click here for a printable recipe of Chicken with Artichokes and Tomatoes.



Tuesday, January 19, 2010

Flatbread Pizza


Hi! It's been a couple of weeks and I have a good reason for not posting. I've really been trying to cook healthier this month and nothing I made seemed to be blog worthy. Grilled chicken, brown rice, whole wheat blend pasta, pretty boring right? However, I think that this recipe for Flatbread Pizza is one worth sharing. In addition to all the wonderful cookbooks I got for Christmas, I won a cookbook from Bakespace. I didn't even realize that I entered a contest (it was that easy) and actually felt guilty about it since I won those tickets to see Julie and Julia along with Julia Child's cookbook, over the summer. Babette insisted that I won the book fair and square and sent it to me. ((By the way, Bakespace is having a cookbook a day giveaway this month on facebook.  You should become a fan and check it out.) The cookbook is called "The Perfect Recipe for Losing Weight and Eating Great" by Pam Anderson. It was a perfect time for me to receive this "perfect" book so I started using it right away.

I've never made bread before since I have this fear of yeast, so I was really excited when I saw how easy it was to make flatbread which has only four ingredients, none of which are yeast. They came together very quickly and easily. I am not very experienced at rolling out dough so mine weren't exactly the 12 by 4 inch rectangle Ms. Anderson suggests but it was perfectly fine. We topped some with pizza sauce and part skim mozzarella, some with caramelized onions and prosciutto and added some sliced kalamata olives to both. I made this recipe twice (since it was so quick to make I could do that and when I realized that they were pretty small) so we were able to have different topping combos. My favorite was the caramelized onion and olives which were sweet and salty. These heated up very well in the oven the next day for lunch.






Quick Flatbread Dough

by Pam Anderson

Yield: 4 flatbreads

Ingredients:

1 cup bread flour, plus extra for dusting
1/2 teaspoon salt
1/3 cup warm water, plus extra if necessary
1 teaspoon extra virgin olive oil

Directions:

1. Mix flour and salt in a food processor. Mix water and oil and pour over flour mixture; process to form a soft dough ball. If dough is too stiff (hard-clay texture), process in another tablespoon of warm water. Continue to process until dough is well kneaded, about 15 seconds.

2. With floured hands, turn dough out onto a lightly floured surface and cut into quarters. Working with one quarter at a time, roll dough out to about a 12-by-4-inch rectangle, dusting with flour and turning as necesary to keep it from sticking.

3. Preheat oven to 500 degrees. Line a large cookie sheet with parchment paper or a silicone mat. Top with whatever toppings you like (Pam's cookbook gives a lot of great suggestions)and bake for 10-12 minutes or until crust is crisp and golden.

Click here for a printable recipe of Flatbread Pizza.

Flatbread Pizza


Hi! It's been a couple of weeks and I have a good reason for not posting. I've really been trying to cook healthier this month and nothing I made seemed to be blog worthy. Grilled chicken, brown rice, whole wheat blend pasta, pretty boring right? However, I think that this recipe for Flatbread Pizza is one worth sharing. In addition to all the wonderful cookbooks I got for Christmas, I won a cookbook from Bakespace. I didn't even realize that I entered a contest (it was that easy) and actually felt guilty about it since I won those tickets to see Julie and Julia along with Julia Child's cookbook, over the summer. Babette insisted that I won the book fair and square and sent it to me. ((By the way, Bakespace is having a cookbook a day giveaway this month on facebook.  You should become a fan and check it out.) The cookbook is called "The Perfect Recipe for Losing Weight and Eating Great" by Pam Anderson. It was a perfect time for me to receive this "perfect" book so I started using it right away.

I've never made bread before since I have this fear of yeast, so I was really excited when I saw how easy it was to make flatbread which has only four ingredients, none of which are yeast. They came together very quickly and easily. I am not very experienced at rolling out dough so mine weren't exactly the 12 by 4 inch rectangle Ms. Anderson suggests but it was perfectly fine. We topped some with pizza sauce and part skim mozzarella, some with caramelized onions and prosciutto and added some sliced kalamata olives to both. I made this recipe twice (since it was so quick to make I could do that and when I realized that they were pretty small) so we were able to have different topping combos. My favorite was the caramelized onion and olives which were sweet and salty. These heated up very well in the oven the next day for lunch.






Quick Flatbread Dough

by Pam Anderson

Yield: 4 flatbreads

Ingredients:

1 cup bread flour, plus extra for dusting
1/2 teaspoon salt
1/3 cup warm water, plus extra if necessary
1 teaspoon extra virgin olive oil

Directions:

1. Mix flour and salt in a food processor. Mix water and oil and pour over flour mixture; process to form a soft dough ball. If dough is too stiff (hard-clay texture), process in another tablespoon of warm water. Continue to process until dough is well kneaded, about 15 seconds.

2. With floured hands, turn dough out onto a lightly floured surface and cut into quarters. Working with one quarter at a time, roll dough out to about a 12-by-4-inch rectangle, dusting with flour and turning as necesary to keep it from sticking.

3. Preheat oven to 500 degrees. Line a large cookie sheet with parchment paper or a silicone mat. Top with whatever toppings you like (Pam's cookbook gives a lot of great suggestions)and bake for 10-12 minutes or until crust is crisp and golden.

Click here for a printable recipe of Flatbread Pizza.

Tuesday, January 5, 2010

Filet Mignon Giambotta


Nanny didn't get to really experience my cooking, it's sad since she inspired me a lot. Unfortunately as she got older her taste buds changed immensely. Foods that she used to love she wouldn't even look at anymore. She would still eat pasta though, it was the one thing she never gave up on. I can remember experimenting with different veggies and she would lean over the stove and look into the pan and ask what I was making. I didn't really know but she would say "Oh, it's giambotta" and she would nod in approval. I didn't realize what that meant at the time. Now that I've learned so much more about food, I understand that Giambotta is just a combination of different veggies or meats and veggies just kind of thrown together. I guess it's what I would call a one pot pantry meal. Meals like this really taste amazing and remind me most of my grandmother. I guess that's why when years ago I saw Lidia Bastianich make a recipe like the one I'm going to share with you today, I never stopped thinking about it. When I went through all my Lidia cookbooks I found the recipe and guess what she called it....Seared Filet Mignon with Braised Chunky Vegetables...Filetto di Bue con GIAMBOTTA de Verdure. So I guess my grandmother would approve!

This recipe is loosely based off of what I remembered Lidia make that day. I didn't follow all her ingredients or measurements but I was absolutely inspired by her and by of course, Nanny.  My recipe is a little rough because I was just winging it and I'm a little nervous about posting Lidia's recipe since it's not available online at all.  If you want Lidia's recipe just email me through the link at the top of the page and I will send it to you. 


Filet Mignon Giambotta

Inspired by Lidia Bastianich (recipe is not available online but can be found in her cookbook Lidia's Italian American Kitchen)

Ingredients:

About 1 pound of filet mignon steaks, sliced into 1/4 inch slices (or cut into chunks)
Approx 1/2 pound (a little over) of baby potatoes (I used a mixed bag from trader joes)
1 large onion, cut into large pieces
6 cloves garlic, smashed with side of a knife
1 tsp chopped garlic
1 handful of sliced frozen peppers or 1 red bell pepper cut into large pieces
1/2 pound string beans
1/4 cup kalamata olives, pitted
salt and pepper
balsamic vinegar
worcestershire sauce
Teriyaki sauce
extra virgin olive oil and canola oil

Directions:

1.  Trim string beans and slice potatoes in half (or the larger once in thirds) so they are all approximately the same size.  Par boil potatoes and string beans together until potatoes are just tender.  Do not over cook them because they will continue to cook them in the pan (but you don't want the outside to cook faster than the inside so do not skip this step). Drain well.  Seperate string beans from potatoes.

2.  Add sliced beef to a bowl and add a little balsamic vinegar, worcestershire sauce, teriyaki sauce and chopped garlic.  Just enough to marinate the meat but not enough to cover.  Toss to coat all of the beef and let it rest in the marinade on the counter.  (You should never put cold meat in a hot pan or it will be tough.)

3.  Heat a large skillet over medium high heat, with a mixture of extra virgin olive oil and canola oil (the EVOO gives flavor but will smoke faster than canola oil so mixing the oil prevents that from happening) just enough to lightly coat the bottom of the pan.  Add potatoes and 3 cloves of cracked garlic to the pan.  Make sure the potatoes are cut side down so they get nice and brown. Season with salt and pepper. Once the potatoes have a nice brown color turn the potatoes and let them cook for a few minutes add half of the onion.  Stir the potatoes and onion (or just shake the pan) to make sure each side of the potatoes get a chance to touch the bottom of the pan. Season the other side with salt and pepper.  Once onions are beginning to soften and potatoes are fully cooked, transfer to a bowl and set aside.


3.  In the same pan add the rest of the onion, 2 cloves of the cracked garlic, string beans and peppers.  If the pan is dry add a little more oil.  Toss everything together until onions start to soften but not mushy. Everything  should soften but still have a crunch to it (think chinese vegetables). Season with salt and pepper. Add olives.  When veggies are cooked add them to the bowl with the potatoes. 

4.  Remove the meat from the marinade and add them to the same pan you've been using.  Sear for just a couple of minutes per side (depending on how thick or think your pieces are) until browned on the outside and still pink in the middle.  Once meat is cooked add all the veggies back to the pan with the meat and toss together.  Add a splash of  balsamic vinegar, toss again to coat with vinegar.  (You shouldn't need to add any salt to the meat because the marinade has plenty of salt.)


Printable Recipe for Filet Mignon Giambotta


Filet Mignon Giambotta


Nanny didn't get to really experience my cooking, it's sad since she inspired me a lot. Unfortunately as she got older her taste buds changed immensely. Foods that she used to love she wouldn't even look at anymore. She would still eat pasta though, it was the one thing she never gave up on. I can remember experimenting with different veggies and she would lean over the stove and look into the pan and ask what I was making. I didn't really know but she would say "Oh, it's giambotta" and she would nod in approval. I didn't realize what that meant at the time. Now that I've learned so much more about food, I understand that Giambotta is just a combination of different veggies or meats and veggies just kind of thrown together. I guess it's what I would call a one pot pantry meal. Meals like this really taste amazing and remind me most of my grandmother. I guess that's why when years ago I saw Lidia Bastianich make a recipe like the one I'm going to share with you today, I never stopped thinking about it. When I went through all my Lidia cookbooks I found the recipe and guess what she called it....Seared Filet Mignon with Braised Chunky Vegetables...Filetto di Bue con GIAMBOTTA de Verdure. So I guess my grandmother would approve!

This recipe is loosely based off of what I remembered Lidia make that day. I didn't follow all her ingredients or measurements but I was absolutely inspired by her and by of course, Nanny.  My recipe is a little rough because I was just winging it and I'm a little nervous about posting Lidia's recipe since it's not available online at all.  If you want Lidia's recipe just email me through the link at the top of the page and I will send it to you. 


Filet Mignon Giambotta

Inspired by Lidia Bastianich (recipe is not available online but can be found in her cookbook Lidia's Italian American Kitchen)

Ingredients:

About 1 pound of filet mignon steaks, sliced into 1/4 inch slices (or cut into chunks)
Approx 1/2 pound (a little over) of baby potatoes (I used a mixed bag from trader joes)
1 large onion, cut into large pieces
6 cloves garlic, smashed with side of a knife
1 tsp chopped garlic
1 handful of sliced frozen peppers or 1 red bell pepper cut into large pieces
1/2 pound string beans
1/4 cup kalamata olives, pitted
salt and pepper
balsamic vinegar
worcestershire sauce
Teriyaki sauce
extra virgin olive oil and canola oil

Directions:

1.  Trim string beans and slice potatoes in half (or the larger once in thirds) so they are all approximately the same size.  Par boil potatoes and string beans together until potatoes are just tender.  Do not over cook them because they will continue to cook them in the pan (but you don't want the outside to cook faster than the inside so do not skip this step). Drain well.  Seperate string beans from potatoes.

2.  Add sliced beef to a bowl and add a little balsamic vinegar, worcestershire sauce, teriyaki sauce and chopped garlic.  Just enough to marinate the meat but not enough to cover.  Toss to coat all of the beef and let it rest in the marinade on the counter.  (You should never put cold meat in a hot pan or it will be tough.)

3.  Heat a large skillet over medium high heat, with a mixture of extra virgin olive oil and canola oil (the EVOO gives flavor but will smoke faster than canola oil so mixing the oil prevents that from happening) just enough to lightly coat the bottom of the pan.  Add potatoes and 3 cloves of cracked garlic to the pan.  Make sure the potatoes are cut side down so they get nice and brown. Season with salt and pepper. Once the potatoes have a nice brown color turn the potatoes and let them cook for a few minutes add half of the onion.  Stir the potatoes and onion (or just shake the pan) to make sure each side of the potatoes get a chance to touch the bottom of the pan. Season the other side with salt and pepper.  Once onions are beginning to soften and potatoes are fully cooked, transfer to a bowl and set aside.


3.  In the same pan add the rest of the onion, 2 cloves of the cracked garlic, string beans and peppers.  If the pan is dry add a little more oil.  Toss everything together until onions start to soften but not mushy. Everything  should soften but still have a crunch to it (think chinese vegetables). Season with salt and pepper. Add olives.  When veggies are cooked add them to the bowl with the potatoes. 

4.  Remove the meat from the marinade and add them to the same pan you've been using.  Sear for just a couple of minutes per side (depending on how thick or think your pieces are) until browned on the outside and still pink in the middle.  Once meat is cooked add all the veggies back to the pan with the meat and toss together.  Add a splash of  balsamic vinegar, toss again to coat with vinegar.  (You shouldn't need to add any salt to the meat because the marinade has plenty of salt.)


Printable Recipe for Filet Mignon Giambotta