Loaves and Fishes

Tomato Ciabatta and Lemony Fish Pasta could have fed the multitudes here at our house.  Adding the Semolina Flour to my Co-op shopping list was certainly a great idea.  The recipe was inspired by Food and Wine Magazine.  Here's how I made mine:

Tomato Ciabatta with Olives and Onions
 (2 Loaves-16 Servings)

1 tsp. Olive Oil
1/4 cup Yellow Onions, diced
1/4 Sweet Red Pepper
Saute until soft.  Add:
2 Tbsp. Tomato Paste
Dash Cayenne
1/3 cup diced Kalamata Olives
1/2 cup Tomatoes, diced 
Set aside to cool.

1/2 cup Whole Wheat Pastry Flour
1/2 cup All Purpose Flour
2 Tbsp. & 3/4 tsp. Rapid Rise Yeast
Dash Salt
1 tsp. Sugar
Mix in electric mixing bowl.  Add:
1 3/4 cup Water (125 degrees)
Beat at medium speed for 2 minutes.  Add
1 cup All Purpose Flour
1 Tbsp. Olive Oil
1 Tbsp. Canola Oil 
Beat for 2 minutes at slow speed.
With dough hook, continue to beat at low speed, adding
Tomato Olive Mixture
3/4 cup Semolina Flour
1 cup All Purpose Flour
Knead until dough leaves side of bowl.
Cover and let rise for 1 hour. 
Punch dough in half.  On pastry cloth sprinkled with flour, shape with hands into long loaves. Place in double baquette type pans sprayed with Pam.
Bake at 450 degrees for 25 minutes.  Remove from pan and cool on rack. 

The entree was inspired by Eating Well Magazine.  Here's how I put mine together.

Lemon Seafood Pasta with Zucchini
(Serves 2)

2 Tilapia Loin Fillets
Juice from 1 Lemon 
Bake in 350 degree oven for 15 minutes.

1 small Yukon Gold Potato, peeled and diced
 Cook, and drain.

1 oz. Whole Wheat Pasta
1 small Zucchini, sliced thin 
Cook in boiling water about 8 minutes. 

Drain a little water into mixing bowl with hot potato.  Mash potato.  Mix with pasta and zucchini.  Add baked diced tilapia.  Sprinkle with parsley. 

 Yesterday I shared my work and home recipes at the healthcare expo at Morgantown Mall.  This is my display.  I spoke to many adults, mostly senior couples who come to the mall to partake of low cost health care testing from the 53 exhibits.  Bob came to join me midway through my 11 hour shift, leaving the nutrition expertise to me yet sharing how we both enjoy the healthy meals, the setting and company.  Here I am with Montie, the Volunteers mascot.