Wednesday, April 9, 2014

Farmer's Market Spaghetti

4 cups cherry tomatoes
6 cloves garlic, smashed
4 sprigs fresh thyme
2 tablespoons olive oil
1/4 cup balsamic vinaigrette (I use this recipe)
3/4 lb spaghetti noodles
1/2 cup grated parmesan cheese
  • In a medium bowl, toss together tomatoes, garlic, thyme, and olive oil.
  • Spread on a baking sheet and roast at 400 degrees for 20 minutes, or until tomatoes have burst.
  • Meanwhile, cook and drain spaghetti reserving 1/4 cup of the cooking water.
  • Add the water back in with the drained spaghetti along with the balsamic vinaigrette and 1/4 cup of the parmesan cheese.
  • When the tomatoes are finished roasting, remove from oven and discard thyme.
  • Add tomatoes and garlic to the spaghetti, scraping the baking sheet to make sure all the juices and flavored bits get all in there.
  • Toss to combine well, serve with remaining parmesan cheese sprinkled over top.
 

Whole Wheat Pizza

3 cups whole wheat flour
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. yeast
1 1/3 cups cold water
1 Tbsp olive oil
Pizza sauce
Cheese
Toppings
  • In a large mixing bowl add the flour, sugar, salt, and yeast. Mix to combine.
  • Add the cold water and oil and mix until a soft dough forms. The dough will be sticky to the touch and a lot wetter than a traditional yeast bread dough. This is how it's supposed to be.
  • Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days. The dough will not rise much in the fridge and that's ok.
  • Pull the dough out the the fridge and let it sit at room temperature for one hour before using. While the dough is resting preheat your oven to 500 degrees.
  • If you have a baking stone, put it in the oven to heat, too.
  • When the oven is hot, cut your dough in half. Place half of the dough on a piece of parchment paper that is 18 inches long. Using a rolling pin, roll the dough (on top of the parchment paper) into a 12 to 14 inch circle.
  • Top with 1 cup of pizza sauce, 1/4 cup grate Parmesan, 1 to 1 1/2 cups of shredded mozzarella, and toppings of your choice.
  • Bake pizza on the parchment paper for 10 minutes.
Pizza Sauce
2 T. olive oil
2 cloves garlic
1 (28-ounce) can crushed tomatoes
  • In a small sauce pan cook the oil and garlic together over medium heat until the garlic starts to smell good.
  • Add the tomatoes and simmer until it thickens a bit, about 15 minutes. Season with salt and pepper to taste. DONE!

Ricotta, Tomato & Spinach Frittata

1 tbsp olive oil
cherry tomatoes
handful spinach leaves
small handful basil leaves
ricotta
6 eggs, beaten
  • Heat oven to 375. Heat oil in a large non-stick frying pan and cook the tomatoes and toss for 1 min to soften.
  • Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 11 x 7 rectangular baking dish. Take small scoops of the ricotta and dot over the vegetables.
  • Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

Baked Oatmeal

2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
½ cup or 1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
2 tablespoons flaxseed meal*
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¼ cups milk (I used 1%)
Optional toppings: raisins, walnuts, chocolate chips
 
  • Preheat oven to 350 degrees.
  • Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
  • Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
  • Finally pour in milk and combine.
  • Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
  • If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
  • Bake 30 minutes until a toothpick in center comes out clean.
  • Cool and enjoy or freeze them in gallon freezer bags.