The power was restored to my house at 3am, over 1,100 people were without power last night. There was another storm today that knocked out my Internet connection. Surprisingly I got an appointment for a technician tomorrow at 8pm. All this to say, I’m writing this post on my iphone.
I just couldn’t let anymore time past without sharing these recipes with you.
This weeks nutrition challenge is to eat more whole wheat. For some reason I’ve been dying to try to make bread, the challenge is the perfect excuse to play with a little dough.
This recipe was simple to follow, and it came out delicious, soft, crispy, and flavorful. Not to mention it only took about 1 hour.
I will admit it’s not as fluffy as regular focaccia made with enriched bleached white flour. Remember this is an healthy alternative to fociccia bread. It really satisfied my craving and allowed me to show off some cooking skills.
Rosemary Whole Wheat Focaccia
1 cup all purpose flour
2 cups whole wheat flour
1 tsp sugar
1 tsp salt
1-1/4 cup warm water (temp must be between 130-140 degrees, to ensure the yeast will activate)
5 tbs olive oil, divided
2 tbs rosemary (fresh or dried, I used fresh rosemary)
In a bowl mix all-purpose flour, sugar, salt, and yeast
Mix in warm water and 3 tbs olive oil until dough is moist
Stir in 1-1/2 cup while wheat flour and mix dough until it starts pulling away from the sides of the bowl
Remove the dough and knead in the last 1/2 cup of whole wheat flour
Form the dough into a ball and brush with olive oil, cover with parchment paper and a warm towel
Let it rise for 10-15 minutes
Preheat oven to 375 degrees and grease a baking sheet
Punch down dough
Place dough on sheet and shape dough with hands, until dough is about 1/2 inch thick
Sprinkle rosemary and sea salt on top
Poke holes in with index finger or the end of the spoon
Brush with olive oil and bake at 375 degrees for 20-25 minutes or until golden
The bread turned out chewy, moist, and slightly crunchy. Anyone can make it.
Chicken Italian Sausage Scampi
8oz uncooked wheat pasta
12oz broccoli florets (about 2 cups)
1 pound chicken or turkey spicy Italian sausage
1 tbs butter substitute
2 tsp olive oil
10 cloves minced garlic
3/4 cup vegetable stock
1 tbs water
2 tsp cornstarch
1 red bell pepper, diced
1 orange bell pepper, diced
Salt, pepper, chili flakes to taste
1oz Parmesan cheese shaved or grated, about 1/4 cup
Cook pasta according to package directions
Add broccoli in last 2 mins of cooking and drain, then rinse with cold water
Place sausages in pan and cook for 10 minutes on each side, until cooked through
Slice sausages and set aside
Heat pan over med-low heat and add butter, oil, garlic, and sauté for 1 minute
Add stock, bring to boil, scraping the pan for any brown bits
Combine 1 tbs water and cornstarch in a small bowl
Stir cornstarch mixture into stock mixture
Cook 1 minute
Stir sausage into pasta mixture and add diced peppers
Sprinkle with Parmesan cheese
417 cals, 9.8g fat, 3.6g Mono, 1.5g Poly, 29.7g protein, 53g carbs, 4.8g fiber, 157mg Chol, 3.4mg iron, 476mg sodium
I usually don’t make meat dishes but I want to change that. There is nothing wrong with a little protein with your whole wheat pasta.
I made a hearty pasta dish and fresh focaccia bread in about 2 hours. Both were delicious and easy to make. A Win Win.
That’s all today folks