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.

 
  

Cod Gone Wild

Oven Poached Seafood with Farmer's Market Vegetables and Lemon.  Super easy and delicious!  We make this at work, and here's how I put it together at home:

Oven Poached Cod and Vegetables
(Seafood serves 2-Vegetables 4)

1/2 cup Diced Onion
1/4 head Broccoli Flowers
1/2 head Purple Cauliflower Flowers
1 small Eggplant, diced
2 Red Tomatoes, cut in wedges
1 Yellow Sweet Pepper, cut in rings
1 Lemon, sliced
1 12 oz. Wild Cod Fillet
1 cup Apple Juice
1 cup Water
1/2 tsp. Herbs de Province  
Layer in baking dish lined with foil.  Cover with foil.  Bake at 350 degrees for 50 minutes.

 

Dessert was Baklava Apple, inspired by Food Network Magazine.   The October issue has many apple recipes.  I have WVU Apples, so  I'm trying several of the apple suggestions.

 Baklava Apples

(Serves 2)

2 Red Apples

Core, leaving bottom intact.

2 Tbsp. Walnuts

1 Tbsp. Brown Sugar

1/8 Allspice

Grind in food processor.  Fill apple centers with mixture. 

 3 Sheets Phyllo

Cut in half.  Spray 1 sheet with Pam, then sprinkle with wheat germ.  Repeat with all 3 sheets, layering on top the other.  Place apple in center.  Wrap in dough sheet, twisting top.  Bake at 350 degrees 50 minutes.  Sprinkle with Confectioners Sugar after cooling slightly.
 
I'm off to the Health Expo tomorrow-11 hours at a table featuring healthy recipes and tips on meal planning.  I'm set up in the Food Court with local pears for giveaway!   

Gingerly Curry and Cake

Apples from WVU and winter squash from DeBerry Farm  are staples in my household during the Fall season.  The Chicken and Red Apple Curry recipe in Clean Eating Magazine was the foundation for tonight's entree.

Chicken, Apple and Squash Curry
(Serves 4)

1-6 oz. Chicken Breast
Cut in 3/4 inch pieces.

1 1/2 Tbsp. Whole Wheat Flour
1/2 tsp. Curry
Shake in ziploc bag.  Add chicken pieces and toss.  Brown in hot skillet sprayed with Pam.  Remove from pan.

1 tsp. Olive Oil
2 Tbsp. Diced Leek
2 tsp. Shaved Fresh Ginger
1 Red Apple, diced 
Saute for 5 minutes.
Add
1/4 cup Apple Juice

1 Jester Squash
Cut in half and remove seeds.  Bake face side down in hot 425 degree oven for 25 minutes. Remove flesh and dice, leaving shell intact.

Mix
1 cup Low Sodium Chicken Broth
Apple mixture
Squash
Chicken
Fill squash boats with chicken mixture.  Bake for 15 minutes until hot.

These little Ginger-Plum Cakes were simply delicious.  The recipe was inspired by Vegetarian Times.  Here's my take:

Ginger-Plum Cake
(3 Individual Bundt Cakes)

2 Tbsp. Sugar
1 Egg
Beat with mixer.  Add:

2 Tbsp. Nonfat Greek Yogurt
3 Tbsp. Earth Balance Buttery Spread   
(I heated on the defrost setting in the microwave for about 1 minute)

Add
1 tsp. Lemon Peel
1 Tbsp. Shaved Fresh Ginger  

Stir in:
1/4 cup & 1 Tbsp. Whole Wheat Pastry Flour
1/4 cup & 1 Tbsp. All Purpose Flour
1/2 tsp. Baking Soda
Dash Salt
Portion into bundt pans sprayed with Pam.  Top batter with 4 slices each Red Plums.  Bake at 325 degrees 25 minutes.  

The flavor combination was delicious!

 

Egg All Around (Meatless Monday)

Yogurt Pizza Crust, Ricotta, Eggs and a touch of Pesto made the perfect comfort food on this rainy Monday evening.  Seems I had a picture of a similar pizza, but no recipe, so I made my own:

Ricotta and Egg Pizza on a Yogurt Crust
(Serves 3)

Crust
(Makes 2-7 inch crust)

1/2 cup Whole Wheat Pastry Flour
1/2 cup All Purpose Flour
Dash Salt
1 1/4 tsp. Rapid Rise Yeast
Mix in mixing bowl.

1/2 cup Nonfat Greek Yogurt
Heat to 125 degrees.  Add to bowl with flour mix and beat on low speed for 2 minutes.

Add
1 tsp. Olive Oil
1/4 cup Warm Water 
Mix 2 minutes more.

Slowly add 
1/4 cup Whole Wheat Flour
1/2 cup All Purpose Flour 
and knead until dough leaves the side of the bowl.  Cover and let rise until double.  Punch down;  divide in half.  Place in 7 inch deep dish pizza pans and press to cover bottom and up sides.  Pinch ends.

Pesto
1 Garlic Clove
1 Tbsp. Walnuts
1 tsp. Canola Oil
1/3 cup Spinach Arugula Mix
Chop in food processor.  Sprinkle over crusts.

Filling
1/3 cup Part Skim Ricotta Cheese
2 Egg Whites
Mix.  Portion over bottom of crust.  
Top with:
1/2 Yellow Squash, sliced thin
1/4 Red Sweet Pepper, diced 
3 Tbsp. Shredded Swiss Cheese
2 Egg Yolks
Bake at 425 degrees 12 minutes. 

Our meal was served with Green Beans and Corn.  Happy Monday! 

Bridging the Seasons (Fall Picnic)

Winter Coat, Autumn Vegetable Soup, Peach Parfait, local bread and a pretty background warmed our souls on this cool but beautiful autumn day.  Our picnic today was at Casselman River Bridge State Park in Grantsville Maryland.  Our menu included:

Autumn Vegetable Soup

Peach Parfait

Spinach Feta Bread

My soup features some vegetables purchased locally at the farmer's markets.  Here's my recipe:

Autumn Vegetable Soup

(Serves 4)

3 Garlic Cloves, minced

1/4 cup Yellow Onion, diced

1 tsp. Olive Oil

Cook garlic and onion in oil until softened, about 5 minutes. 

Add:

3 Mini Carrots, sliced 1/4 inch thick (these were from Evan's Knob Farm)
1 Leek, sliced in half lengthwise, then 1/4 inch slices
1/4 cup Fennel, finely chopped
3 cups Water
2 1/4 tsp. Low Sodium Soup Base 
1/2 cup Diced Tomatoes, no added salt
2 Tbsp. Tomato Paste, no added salt
1 Tbsp. Herbs de Province
1 small Zucchini, 1/2 inch dice
1/2 cup cooked Green Beans, 1/2 inch dice
2 cups Northern Beans, cooked (I use the Hanover Brand frozen cooked without salt or sauce)
Bring to a boil, then simmer for about 45 minutes, until some of the liquid has evaporated.  Serving is 1 cup.

   

I had 2 enormous fresh peaches I need to use, and here's how I did that:

Peach Ricotta Parfait
(Serves 2)

1 large Fresh Peach
Half and place skin down on toaster oven tray.  Bake for 5 minutes at 350 degrees. 

Parfait Assembly:
Layer as follows in individual jars:
1 1/2 Tbsp. Ricotta Cheese, part skim
2 Tbsp. Greek Yogurt, plain, no fat
1 Tbsp. Toasted Ground Almonds
1/4 Baked Peach, diced
1/2 tsp. Honey
2 tsp. Ricotta
1 Tbsp. Toasted Ground Almonds   
1/4 Baked Peach, skinned and diced
1/2 tsp. Honey 

That's New Day Bakery Bread, purchased locally at the Morgantown Farmer's Market.   

It was only 47 degrees here today, so we both donned our winter coats.  The thermos purchase for soup was a great idea.  We always take a thermos of coffee to finish the meal and walk around the table.  I took soup to my Mom and Dad as well.

Here's the beautiful park:

 
 Here's the original bridge, my Mom and Dad used to drive over:

 Have a great week!

It's Crunch Time! (Farmer's Market Demo)

This Crunchy Almond Crust for Pumpkin Pie is super easy and super healthy!  The bakers from our Healthy Cafe made mini versions of this popular pie for samples at the Morgantown Farmer's Market  Culinary Demo, sponsored by WVU Healthcare. My colleague's walked the pavilion with samples and recipes, while I demoed the crust by the Culinary Kitchen. 

Here's this super easy and super healthy recipes we have been serving for years:

Crunchy Pumpkin Pie
(Serves 9)

Crust
1 cup oats
1/4 cup whole wheat pastry flour
1/4 cup almonds
2 Tbsp. Brown Sugar
1/4 tsp. Salt
Mix in food processor to grind almonds.  
Add:
3 Tbsp. Olive or Canola Oil
1 Tbsp. Cold Water 
Pulse.  Add more water until mixture sticks together. 

Press into pie pan.  Bake at 450 degrees for 8-10 minutes.

Filling
1/4 cup Brown Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Salt
Mix.  
Add: 
1 Egg
4 tsp. Vanilla
Mix to blend.
Add:
1 cup Pumpkin 
2/3 cup Evaporated Skim Milk
Stir to combine.
Pour the filling into the pie crust, scraping down the sides of the bowl.

Bake for 45 minutes at 350 degrees, until the filling looks set and a thin knife inserted into the center of the pie comes out almost clean.  Cool quickly to 41 degrees or below.

Now to "couchgate" and make some fun recipes with my Farmer's Market finds:)
 
 

All-Out Trout

Fennel, garlic, lemon juice and orange slices were the only other ingredients in this tasty fish dish.  The recipe was inspired by Cooking Light's Roasted Orange Fennel Striped Bass.  Mine has trout.  Here's the method:

Roasted Orange Fennel Trout
(Serves 4)

1 # Trout, dressed (2 headless fillets)

1/3 cup Fennel, diced
2 Garlic Cloves, minced
1 tsp. Olive Oil
Saute fennel and garlic in oil.
Divide among the 2 fillets in baking dish.

1 Fresh Lemon, squeezed
Pour juice over center of fish.
1 Orange, sliced
Fill fillets with orange slices.

Roast fish at 400 degrees for 30 minutes.

That sweet watermelon was from today's Farmers Market at my workplace!