Parmesan Basil Foccaccia

Let's face it, today called for soup. New Englanders have not seen the sun in days and the kids had swim class outside in 60 degree temps and drizzle. They were begging for soup. Tonight I made Turkey Noodle Soup with Parmesan Basil Foccaccia. The star of the meal was definitely the bread. My family loves bread, especially the homemade kind. This foccaccia is so easy and versatile. Since I have fresh basil growing in the backyard I decided to add it on top, but this bread can be topped with anything from sea salt to thyme.

Parmesan Basil Foccaccia

2 cups lukewarm water
2 teaspoons active dry yeast
2 cups bread flour
2 cups white whole wheat flour
2 Tablespoons ground flax seed
2 teaspoons salt
2 teaspoons olive oil
2 tablespoons basil -- chopped
1 teaspoon kosher salt
1/2 teaspoon garlic powder
3 Tablespoons Shredded Parmesan cheese

Measure the water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Stir in 2 cups all purpose flour, garlic powder, flax seed, and the salt, and stir until smooth. Stir in remaining 2 cups of white whole wheat flour, until dough pulls away from the sides of the bowl and the flour is incorporated.

Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, 30-40 minutes.

Preheat oven to 500 degrees. Oil a 13x18 baking sheet. Pour the dough onto the sheet. Brush the dough with olive oil. Stretch the dough into a 1 inch thick oval. Brush the loaf with more olive oil , and sprinkle with basil, parmesan cheese and salt. Make indents with fingers.

Lower oven to 450 degree and bake for 20-25minutes or until golden brown on top and bottom.

Yield:
"1 loaf"

Tasty Treat - Chocolate Dipped Brownies

Last week Abby celebrated her birthday with her class. Since my children have become accustomed to homemade treats for school parties Abby requested these brownies. The extra coating of chocolate made the already delicious brownies even more sinful. Enjoy!!!

2 boxes Fudge Brownie Mix (Family Size)
1 cup semisweet or white chocolate chips
2 tsp shortening
OR Milk Chocolate or White Chocolate Bark

	Heat oven to 350°F. Line 11x17-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownie mix as directed on box using water, oil and eggs. Pour batter from both boxes into the baking pan. Cook for approximately 25 mins or until baked through. Cool completely, about 1 hour.
	Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 30 rectangular bars, 6 rows lengthwise and 5 rows across, each about 1 1/2 by 3 1/4 inches. Place on cookie sheet; freeze for an additional 30 minutes.
	In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. You can also use the bark and melt according to package directions. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Pizza Bread

Today was Tom's last day of Kindergarten. He asked for a party to celebrate so I decided upon Pizza Bread. It is so tasty and easy. I love it because you can put almost anything inside of it. I chose Pepperoni Pizza Bread and Broccoli Ranch Cheddar Pizza Bread.

Pepperoni Pizza Bread

1 Tablespoon olive oil
1 pounds pizza dough
1/4 pound pepperoni slices
1/2 pound shredded Mozzarella cheese
1/2 teaspoons garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 cup grated parmesan cheese
1 egg -- beaten

Brush an 11x17"cookie sheet with oil. Roll dough to edges of cookie sheet. Place the pepperoni slices in crosswise rows on dough, leaving 1/2" borders at ends. Sprinkle mozzarella, 1/2 garlic, basil, oregano, onion. Top with parmesan. Starting at short end, roll up jelly roll fashion and turn seam side down on cookie sheet. Brush with egg. Slice crosswise slits in top of dough. Preheat oven 400 deg. Bake until golden, about 25 mins. Slice loaves, serve hot. Serve with your favorite tomato sauce for dipping.


Broccoli Ranch Cheddar Pizza Bread

1 Tablespoon olive oil
1 pound whole wheat pizza dough
3-4 Tablespoons Light Ranch Dressing
3/4 pound broccoli florets cut into small pieces and steamed
1/4 pound shredded Mozzarella cheese
1/4 pound shredded Cheddar Cheese
1/2 teaspoons garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 cup grated parmesan cheese
1 egg -- beaten

Brush an 11x17"cookie sheet with oil. Roll dough to edges of cookie sheet. Spread Ranch Dressing on dough. Place the broccoli pieces in crosswise rows on dough, leaving 1/2" borders at ends. Sprinkle mozzarella, cheddar cheese, garlic, basil, oregano, onion. Top with parmesan. Starting at short end, roll up jelly roll fashion and turn seam side down on cookie sheet. Brush with egg. Slice crosswise slits in top of dough. Preheat oven 400 deg. Bake until golden, about 25 mins. Slice loaves, serve hot.

Chicken and Broccoli Penne with Alfredo Sauce

I am posting this recipe at the request of a client. It is easy, delicious, and freezes well. As opposed to traditional Alfredo sauce, this one is a lightened up version. Much like deep frying, I try to avoid heavy cream sauces at all costs. I would much rather spend those calories on a gooey chocolate brownie or something sinful like that. This Alfredo sauce uses light cream cheese to give it a rich creamy texture.

Grilled Chicken, Broccoli and Penne Alfredo

16 ounces penne pasta (I like Barilla Plus)
2 pounds chicken tenders
1 1/2 pounds broccolli florets
1 recipe Low Fat Alfredo Sauce

Cook pasta according to directions in salted water, add the broccoli florets for the last 4-5 minutes of the cooking time. Drain. Cut chicken tenders into pieces and bake, covered with foil, at 400 degrees for 15 minutes or gently saute in a skillet.

Combine with Alfredo sauce and serve. Makes 8 servings.

If you plan to freeze, simply cool at room temperature or in an ice bath, package and freeze.

Low Fat Alfredo Sauce

1/2 Tablespoon butter
8 ounces light cream cheese
2-3 cloves garlic -- diced
1/4 teaspoon pepper
2 cups nonfat milk
6 ounces mozzarella cheese
4 Tablespoons parmesan cheese

Melt butter in sauce pan on medium heat. Then add the cream cheese and stir till melted and creamy, add garlic and pepper. Gradually pour in the milk and whisk until well blended and creamy. Stir in mozzarella until melted. Finally, stir in the parmesan cheese.
It thickens as it cools. Thin with nonfat milk if needed.

Note: Because nonfat cheeses don't melt quite the same as high-fat cheeses, you may need to pop the sauce in a blender to smooth it out, or use a hand blender. I make sure to whisk thoroughly, so consistency did not seem to be a problem.

Next up - Bake Sale Bonanza!!! There is a big fundraiser this weekend for the local elementary school. So far I am planning to make: Cranberry Maple Pecan Granola, Double Chocolate Biscotti, Cranberry Almond Biscotti, and, if time permits, Pumpkin Bread and/or Chocolate Zucchini Bread. I will be sure to take pictures and post all the recipes I make.

Oven Fried Chicken Fingers and Lemon Poppy Noodles

I tried out a few new recipes on the family last night. We had to be at the baseball field by 6pm so I wanted a meal that I could do most of the work ahead of time. I made Oven "Fried" Chicken Fingers and Lemon Poppy Noodles and Peas. My children LOVE the big crunchy frozen chicken tenders, but I wanted to try to make my own version at home. I adapted a recipe from one of my favorite websites - http://thepioneerwoman.com/cooking/. This website is so wonderful. The author is very funny and posts some amazing recipes. Her recipe calls for deep frying - which I avoid at all costs. Instead I baked the tenders on a baking sheet brushed with canola oil, then sprayed the tops with cooking spray for extra crunch.


Oven Fried Chicken Fingers
1 1/2 - 2 Pounds Chicken Tenderloins
1 1/2 cups All Purpose Flour
1 T Seasoned Salt
1 1/2 cups Buttermilk - divided
A few tablespoons of canola or vegetable oil

Preheat oven to 450 degrees.

Submerge chicken tenderloins in about 1 cup of buttermilk. Allow to rest for at least 20 mins. Place flour and seasoned salt in a large bowl. Sprinkle with 1/4 to 1/2 cup of buttermilk (this will make the flour crumbly and produce the crunchy coating). Remove a few chicken strips from the buttermilk and place in the flour mixture. Turn to coat.

Spread a few tablespoons of oil onto a large rimmed baking sheet. Place the tenders on the sheet. Spray tops thoroughly with cooking spray. Bake for 10-12 minutes, or until the bottoms look browned and crunchy. Flip the tenders and bake for an additional 7-8 mins, until all sides are crunchy. Serve with your favorite dipping sauces.

*Note - tenders can be prepared through coating and stored in the refrigerator for a few hours until you are ready to bake them.

Lemon Poppy Noodles and Peas
6 ounces whole wheat spaghetti
1 1/2 teaspoons poppy seeds
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
The zest of 1 lemon
The juice from 1/2 lemon
2 tablespoons finely chopped fresh chives
Salt and pepper to taste
1 cup frozen garden peas.

Cook noodles in a large pot of boiling salted water until tender.

Cook peas according to package. Drain when cooked.

Reserve 1/2 cup cooking water and drain noodles in a colander. Add butter, olive oil, poppy seeds and zest to warm pot and swirl until melted. Add noodles and toss, adding enough of reserved cooking water to keep noodles moist, then stir in lemon juice, chives, peas, and salt and pepper to taste.

*Note - this dish can be prepared in advance. To warm, place in a microwave safe dish and cook on 50% power for 2-4 minutes.

Healthy eating for busy people.

I decided to start my own blog so that I can regularly share recipes and hints for delicious, healthy meals. Today I am working on a menu for a client for next week. One of the recipes I will be preparing is Israeli couscous salad with dried cranberries and pecans. It is much like the kind you can buy in the prepared foods section at Whole Foods. But making it at home is a whole lot cheaper and so easy.




Israeli Couscous Salad
2 cups Israeli couscous -- uncooked
1 cup dried cranberries
1 cup toasted pecans -- rough chopped
1/2 cup scallion or red onion -- minced
3 Tablespoons canola oil
1 1/2 Tablespoons champagne vinegar
1 orange -- zested
1/2 orange -- juiced
1/2 teaspoon turmeric
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
salt and pepper to taste

Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it is al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans and make the dressing.

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour well-whisked dressing over it and toss to combine.

Chill for a few hours to blend the flavors.