Colorful Salad with Avocado Cilantro Dressing

Fresh is in order even in the Winter months.  It provides a much needed burst of sunshine.    Making a salad dressing at home takes only minutes can elevate a boring salad to something spectacular.  I used frozen avocado for my creamy dressing.  It works great when this fruit is out of season.

This salad features a wealth of textures, providing  a little something for everyone: crunchy peppers, nutty pepitas, perfumy cilantro, sweet carrots, smoky roasted corn and refreshing romaine leaves.  The final touch is the creamy lime-cilantro dressing.

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Colorful Salad with Creamy Avocado Cilantro Dressing (serves 6) Can be prepared ahead of time.  Refrigerate the salad components separately from the dressing and mix together just before serving. 2 cups of thinly shredded carrots 2 cups cherry tomatoes, halved 1/4 cup cilantro leaves 1 cup roasted corn kernels, thawed 2 cups red bell pepper, diced 2 romaine heart salad, torn into bite size pieces 1/4 cup pepitas Dressing: 1 avocado 1/4 tbsp olive oil 2 tbsp fresh lime juice 1/4 cup cilantro 1/4 tsp ground cumin 1/4 tsp garlic powder 2 tbsp water Place all the salad ingredients in a large bowl In a blender or food processor, blend all the salad dressing ingredients until smooth. Mix the dressing in with the salad just before serving. Printable Recipe

Amaranth Black Bean Patties

I am not sick of amaranth yet.  This will, however, be the last post on this minuscule seed for awhile. 


I am on a mission to make my life both more nutritious and convenient.  My children and I are in school all day.  We all prefer brownbagging over scrambling to find something that we consider acceptable outside the home.  These amaranth patties are easy to take with you.  Pack them alongside a vegetable salad and you are in for a delicious lunch.  They taste great hot off the griddle or at room temperature the next day.  Here are some other make-ahead dishes you might enjoy at school or at work:

• Tortilla Chip Strata
• Zucchini Cheese Casserole
• Tuna Vegetable Patties
• Edamame Avocado Sandwich Spread

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Amaranth Black Bean Patties (makes 12) 2 cups of cooked amaranth*, cooled enough to handle 1 cup cooked black beans 2 tbsp green onions, chopped 1/4 cup cilantro, chopped 1/2 cup Mexican cheese, shredded  1/4 cup egg whites 2 tbsp pepitas (optional) 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp sea salt Olive oil for griddle *The amaranth should be cooked according to packaging.  I use a 1:1 water to amaranth ratio. Otherwise it cooks like rice:  simmer covered for about 15 minutes, then turn off the heat and set aside for 10 minutes before fluffing with a fork. Mix all the ingredients together in a large bowl Take 1/4 cup of the mixture and form into a patty.  Continue with the remainder of the mixture until until it is all gone. Heat a griddle on medium-high (400F) Coat with olive oil Gently place patties on the griddle without overcrowding. Fry patties for about 6-8 minutes on each side.  Handle them carefully when the first side is ready to be flipped so that they don't fall apart.  They should be golden and feel somewhat firm when tapped with the back of the spatula. Serve right away with some guacamole or fresh salsa or let cool and refrigerate Printable Recipe

The Beauty of Fall: Acorn Squash Salad with Walnut Sauce and Pomegranate Seeds

You see it so clearly--a vision of what a dish was always meant to be: a visual stimulation, a harmony of texture, and symphony of good taste. This Acorn dish is all that and more.

You could just roast your acorn with olive oil, garlic and sea salt, and no one would argue that it isn't, indeed, wonderful that way. But when you are looking for something out of the ordinary, something that pushes the envelop a little, try this stunning acorn salad: it is as beautiful as it is delicious. The pictures don't do it justice...unfortunately, I am having problems with my camera.

Please share your favorite ways to serve this Fall favorite in the comment section of this post.

Acorn Squash Salad with Walnut Sauce and Pomegranate Seeds This would make a great addition to your holiday table. It looks so festive and it's a great make-ahead dish. 2 acorn squash (previously steamed, skinned, sliced into wedges and refrigerated) 1 garlic clove, coarsely chopped 2 tbsp olive oil 1 tbsp fresh lemon juice 1/4 cup walnut pieces 1/4 tsp sea salt 3 tbsp fresh italian parsley, chopped Seeds of half a fresh pomegranate Place the cooked acorn wedges on a platter. Put all the ingredients for the sauce in a mortar or food processor. If using a mortar: proceed to crush all the ingredients together to form a thick sauce. If using the food processor: pulse a few times until you obtain a thick paste. Pour the sauce onto the slices of squash. Generously sprinkle the pomegranate seeds onto the whole thing and serve. ~serves 6~

Artsy-Foodie's Tips: Prepare the acorn squash ahead of time. To steam it: just cut it in half, seed it, and place it in a covered pyrex dish. Then microwave it for 8 minutes and voila! It's ready. Let it cool until cold enough to handle and cut it into wedges. Store in a sealed container in the fridge until the sauce is ready.


Looking for a clean and easy way to seed a pomegranate? Fill a large bowl with cold water. Cut the pomegranate in half, and submerge one half at a time into the water-filled bowl. Separate the seeds from the white pith while submerged. This is a great way to avoid a mess with this beautiful fruit.

One more recipe for your enjoyment:
Miso Glazed Acorn Squash

A Kid's Favorite: Oven-Baked Chicken Strips

I remember the first time I ate chicken nuggets. I was twelve. A friend's mom picked me up to bring me to a school event. She stopped by McDonald's to feed her kids dinner. I had never entered a fast-food restaurant and I couldn't believe my luck. When asked what I wanted, I quickly and conveniently forgot that I had been fed a healthy dinner by my mother . I settled on the chicken nuggets. I don't remember if I liked them. All that remains of that night is the memory of how elated I was at being able to add "eating at a fast-food restaurant" to my life-experiences.

Nowadays, I only eat chicken nuggets when they are homemade. My kids are the ones who do not like fast-food. Thank you SuperSize Me! Truth be told, they weren't fans even before they saw this documentary.

Here's a version of chicken strips that is both healthy and delicious. It is based on a recipe I found on eatingwell.com.



Oven-Baked Chicken Strips with Spices (serves 4)

olive oil cooking spray
1/2 cup of almond meal
1/4 cup of garbanzo bean flour, or other
1 1/2 tsp sweet paprika
1/4 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/2 tablespoon olive oil
1 cup of egg whites
1 to 1 1/2 pounds of chicken tenders

Preheat oven to 375F.
Prepare a cookie sheet with parchment paper. Add a thin layer of oil (sprayed on) to paper.
In a bowl mix the almond meal, flour, and spices. Add the olive oil and work in with a spoon or your fingers until evenly distributed.
In another bowl, pour the egg whites.
Take the chicken strips and coat them in the egg whites. Then, one by one, dip them in the almond mixture pressing each side to coat. Place the crumb coated chicken strips onto the prepare cookie sheet. Spray some olive oil on top of the strips.
Place in the oven to bake for 15-20 minutes. Chicken strips are cooked inner-temperature reaches 160F when checked with a meat thermometer. Keep an eye on it to avoid burning and to keep the chicken moist. Serve with your favorite dip.

Soup Dilemma: To Dunk or Not to Dunk?

I grew up eating unadulterated soup. Crackers or bread were not part of this heart warming ritual. At the most, we would add a spoon-full of creme fraiche to cool off a cream of vegetable soup.

I like to end the day, especially in Fall and Winter, with a nice bowl of soup. I pair it up with homemade bread, muffins or crackers whenever possible. It adds another dimension to the meal. The sweet creaminess of butternut squash goes especially well with parmesan crackers. I added some pumpkin seeds to the recipe for some added crunch. Now, that you have the perfect recipe, all you'll need is to decide whether it's appropriate to dunk or not.



I am all about playing with my food, so I say: dunk, dunk, dunk.

Parmesan, Pumpkin-Seed Crackers This recipe works well with all purpose flour. If you are not concerned about gluten or wheat, omit the xantham gum and use 1 1/4 cups of all-purpose instead of flours called for in this recipe. 1/2 cup shredded parmesan cheese 1/4 cup sorghum flour 1/4 cup garbanzo bean flour 1/2 cup brown rice flour 1/4 teaspoon xantham gum 1/2 teaspoon salt 1/4 teaspoon baking powder 2 tablespoons shelled pumpkin seeds 2 tablespoons olive oil 1/4 cup lowfat milk 1 large egg, beaten Egg Wash: 1 large egg mixed with 1 tablespoon of water, beaten In a mixer, combine all the dry ingredients. Then drizzle in the olive oil. Turn mixer on for two more minutes. While the mixer is going, prepare the egg in a bowl and mix with the milk. Drizzle in to form a batter. Mix well for about 3 minutes. Wrap the batter with a piece of parchment paper coated with some oil. Store in the refrigerator for 1 hour. Preheat oven to 350F. oil a cookie-sheet Spread a thin coating of gluten free flour onto a board and a rolling-pin. Roll out the dough into a thin rectangle. With a knife cut strips 3/4" wide. Gently take the strip and shape them into a twig. You can be as creative as you would like with the shape as long as it is fairly thin. I pinched and twisted mine to make them look as organic as possible. Arrange them onto the cookie sheet. Baste them with some egg-wash and bake for 20-30 minutes, rotating the pan every 10 minutes or so. The cracker sticks should be golden. Serve with your favorite dip or soup.

Velvet Butternut Squash and Lima Bean Soup (serves 10) 1 tablespoon olive oil 4 cups sliced leeks, whites only 8 cups cubed butternut squash 16oz frozen Lima beans 2 teaspoon dried sage leaves 2 teaspoon sea salt 8 cups water 1/4 cup light sour cream salt to taste In a large pot, heat the oil and then add the leeks. Saute on medium heat until translucent. Add the butternut squash, beans, sage leaves and salt. Mix well and saute for an additional 2 minutes. Add the water and bring to a boil. Cover and lower the heat to a simmer. Cook for 30 minutes or until squash and beans are really soft. Add sour cream. Turn off the heat, remove the lid and let cool for ten minutes. Blend until really smooth. Taste for salt and adjust as needed. Serve with bread or crackers.

More related recipes:
Daring Bakers Lavash Crackers
Miso Soup

Adventures in Indian Cooking

I decided to make some lentils fritters after seeing Bee's enticing post last week. I commented on her blog and she was kind enough to email me and to tell me about an alternate way to eat Urad Dal Croquettes.



I purchased a special pan for the sole purpose of making the delectable fritters I have seen in various posts on Jugalbundi. I am a minimalist in the kitchen, moving will do that to you, but I am hoping to put that pan to good use.

I took her concept and messed with it a bit. I just can't help myself. The lentil batter screamed out for mango chutney and more spices.

Another confession-- I bought the pan two months ago and today was the first day I actually used it. I had visions of the most perfect little croquettes emerging from the egg shaped cavities of my new iron pan. Reality hits you hard when you are delusional. Bee must know something I don't because my little morsels of joy were not as pretty as hers but they were delicious.



The double batch I made came in handy when halfway through, I experienced a case of fryer's guilt and wondered what would happen if I baked the rest instead. I set the oven on 500F to simulate the high heat you get from frying and opted for my muffin pan to shape the lentil batter into patties. It only took ten minutes to bake them and I have to say that the results were excellent.



The fried croquettes were crisp on the outside and fluffy inside. The baked ones were more pancake like but still moist and flavorful. Either cooking method yields superb results, in my opinion, and goes so well with the yogurt sauce.



Urad Dal Croquettes with Yogurt Sauce (serves 4)
Urad dal is white but it's really black lentils without their outer skins (available in any Indian food store).

1 cup of urad dal, soaked for 4 hours
2 tablespoons mango chutney
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp baking powder

1/4 tsp cumin seeds
2 tablespoons finely chopped cilantro

Oil for frying
Yogurt Sauce (see below)

Drain the dal but reserve about 1/4 cup of the soaking liquid. Put all the ingredients and the soaking liquid, except for the cumin seeds and cilantro, in a blender. Process until smooth then add the cumin seeds and cilantro and mix.

Fry in a pan by putting a well-rounded tablespoon of the batter for each croquette in the hot oil. Flip to brown on all sides.

Or to bake them instead:



Preheat the oven to 500F.
Oil a muffin pan. Fill each muffin cup about 1/3 full. Bake for about 10 minutes or until set and slightly puffy. The edges will look golden brown. Do several batches if necessary.



Yogurt Sauce

1 cup plain yogurt
1/4 cup chopped cilantro
1 tablespoon lime juice
1 small garlic clove, minced
1/4 tsp salt

Mix all the ingredients in a bowl and serve with croquettes.

Artsy-Foodie's Tip:
The fried croquettes are wonderful fresh but don't make good leftovers. As time goes by, the oiliness comes out. If you want to make this recipe ahead of time consider baking the batter into patties instead of frying them. They'll keep longer that way.







Here are other Indian recipes for your enjoyment:
Pea Vine, Zucchini Patties with Yogurt Sauce
Halibut Curry

Autumn Pumpkin Seeds with Spices

As the leaves turn fiery in October, pumpkins start appearing in stores, farmers markets, CSAs and finally front porches--that's when my children start asking for homemade roasted pumpkin seeds.
Picking the seeds out of the gooey mess inside the pumpkin is an interesting experience. It requires good music in the background and lots of patience. Kids enjoy helping with the sorting. If you've never tasted homemade roasted pumpkin seeds, let me reassure you that their superior taste is well worth your effort.
My recipe for the spice mixture evolves a little bit every year. This particular combination is wonderful, not overly spicy for the kids, but very flavorful.

Seasoned Pumpkin Seeds

1 1/4 cup fresh pumpkin seeds, picked clean and rinsed
1/4 teaspoon turmeric
1/4 teaspoon smoked sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried orange peel
1/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon ground chili powder
Preheat oven 350F.
Oil a cookie-sheet.



Towel dry the rinsed seeds and set aside.
In a bowl, mix all the remaining ingredients until well combined. Add the seeds to the bowl and coat the pumpkin seeds evenly with the mixture. Spread the seasoned seeds onto the cookie-sheet.
Bake in the oven for 15 minutes. With a spatula give the seeds a stir. And continue roasting for 15 additional minutes or until the seeds are dry and slightly golden. Let cool and serve. Once cooled, these can be stored in an airtight container for a few days (but they won't last that long).

Roasted Beet Salad with Creamy Orange Walnut Dressing

Beets are funny. They are so sweet you want them to be fruit but their earthiness puts them squarely in the vegetable camp. This dual personality works in our favor as we can enjoy them in both desserts and side-dishes.

I find beets to be humorous as well. Not many vegetables can claim to turn your kitchen or hands into the horror scene of a B-Movie. I always play this one up with my kids, who seem to enjoy the show. With Halloween approaching, one of my twins was seriously considering walking around the neighborhood with a beet root in one hand that she would chomp on before each house. We all thought it was a great idea until her sister pointed out that it wouldn't do because it was "so gross". Their plan, as of now, is to dress up as each other for Halloween and wear a shirt that says: "I am her" with an arrow pointing to the other one. So the girlie-twin was seriously perturbed at the idea that her look-a-like would dare to impersonate her with a mouth full of beets. Our life is never dull and neither are our plates.

This salad is elegant and perfectly flavored. The creamy dressing adds an orange fruitiness that plays well off the beets. The roasted walnut oil is luxurious and intriguing. The side-dish boasts a lovely blend of textures and flavors so that every bite is bathed in perfection.



Roasted Beet Salad with Creamy Orange Walnut Dressing (6-8 servings)

1.25 lbs red beets, peeled & sliced (1/4" thick)
1 tablespoon olive oil
1 teaspoon sea salt
1/2 tablespoon herbes de provence

For the dressing:
1 tablespoon lemon juice
1/4 cup light sour cream
3 tablespoons roasted walnut oil
1/4 teaspoon sea salt
1 1/2 teaspoon orange zest
1 tablespoon fresh orange juice

1/4 cup walnut pieces



Preheat oven to 375F.
On a cookie-sheet, coat the beet slices with the olive oil, sea salt and herbes de provence. Roast in the oven for 35 minutes, turning the slices with a spatula halfway through the cooking process. Make sure the slices are cooked to your liking and remove from the oven and let cool completely.

Pour all the ingredients for the dressing into a jar. Close the lid and shake vigorously.
On medium heat, roast the walnut pieces in a small pan until fragrant (1-2 minutes), being careful not to let them burn.

When ready to serve, give the jar a few shakes. Pour over beets and top with the roasted walnuts.



Artsy-Foodie's Tip:
This wonderful salad will keep for up to three days in the refrigerator. It's so tasty, chances are it won't last that long.







Feeling adventurous? Here's a different type of dessert made with beets:
Beet Mousse with Cardamon in Dark Chocolate Cups

Daring Bakers September Challenge: Lavash Crackers & Toppings

I was so excited to find out that my very first Daring Bakers challenge would be a gluten-free treat. For months, I have been amazed at the wonderful posts of DB participants; I finally gathered up my courage to sign on. This month's challenged was hosted by Shell at Shellyfish and Natalie at Gluten A Go Go.

This month's challenge was to make gluten-free lavash crackers with a vegan, gluten-free topping. Lavash is a delicious middle eastern cracker bread.

The recipe that the Daring Bakers all followed came from Peter Reinhart's The Bread Baker's Apprentice. However, we were given the freedom to be as creative with the flavoring as we wished to be.

Here's the recipe for the Lavash crackers as it was given:
Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.


I decided to make two versions: For the first one, I started thinking about it in terms of color. I wanted a contrast between red and green.



I used beet cooking water for the first batch of dough. I added 1 teaspoon of cumin seeds for extra flavor. I also thought it would be fun to shape the cracker dough into little cups to hold the spread.



Then, I whipped up an eggplant, spinach and roasted garlic dip topping to go with it.

For the second batch, I wanted to create a different type visual point of focus. I used the recipe given but decided to incrust whole cilantro leaves in each cracker and coarse sea salt. I served it with a velvety butternut squash white bean dip.

It's wonderful to see how inventive everyone has been with this challenge. Some bakers made sweets with the very same recipe and with a dip to match. Some concocted brilliant salsas... Check out the creativity by going through the Daring Bakers Blogroll.

Here are the recipes for the dips I created:

Butternut Squash & White Bean Spread with White Truffle Oil



12 oz frozen butternut squash, thawed
1 15oz can white beans, drained and rinsed
3 teaspoon white truffle oil
1 teaspoon coarse sea salt

Blend all the ingredients in a food processor.


Eggplant Spinach Spread with Roasted Garlic



1.5 lbs small eggplants, end-cap removed (should be about 3 small)
1 head garlic, top layer cut off to reveal cloves
1 teaspoon olive oil
1 teaspoon sea salt
1/4 cup olive tapenade
3 tablespoons tahini
2 cups fresh spinach leaves, chopped

Preheat oven 375F
Oil cookie sheet.
Sprinkle olive oil on head of garlic. Wrap the whole head of garlic in aluminum foil.
Place the wrapped up garlic and eggplants on the cookie sheet and bake for 1 hour. Remove from oven.
Let cool until cold enough to handle.
Cut eggplants in half and scrape the inside off with a spoon. Transfer to bowl of food processor.
Squeeze the roasted garlic into the food processor, followed by all the other ingredients. Pulse until smooth, scraping the sides of the bowl a few times if necessary.

Delectable Cracker Crust Pizza-- A Friday Tradition

On Fridays, our family has a tradition of eating homemade pizza and having a game-night or movie-night. It's something that my children all look forward to and a great way to kick off the weekend. The challenge is to keep the menu interesting. Some weeks, I'll take requests and others I concoct a total surprise.

This is the type of dish that makes me not miss my wheat-filled days. Even back then, if someone had presented me with a slice of this pizza, I would have declared it a burst of happiness in every bite. The crust is just crispy enough to lend a wonderful texture. The aromatic chickpea flour serenades the sweet caramelized onions, while the herbes de provence spread a little sunshine on the whole scene.



Caramelized Onion Pizza (serves 4)

For the Crispy Pizza Crust:
You can substitute the flour for Bob's Mill Gluten-Free Flour Mix but don't forget the xantham gum.
If you are not concerned about gluten or wheat use 1/2 cup of whole-wheat flour, 1/2 cup of garbanzo flour, and 1 cup of all-purpose and omit the xantham gum.

1/2 cup of millet flour
1/2 cup of garbanzo flour
1 cup of sorghum
2 tsp xantham gum
1/2 tsp sea salt
1 tablespoon of sugar
1/3 cup olive oil
1/2 cup of water
olive oil

Preheat the oven to 350F.
Oil a pizza pan.
In the food processor, mix the flours, xantham gum, salt and sugar. Add the olive oil and pulse to a coarse crumb. Add the water and continue pulsing until a ball is formed (adding more water in small increments if necessary).
Transfer the ball of dough to a surface dusted with a little bit of flour. Roll out into a thin roundish form. Carefully, transfer the disk of dough to your prepared pan. Brush the top with some more olive oil and bake in the oven for 20 minutes or until crust looks cooked through.
Take out of the oven but increase the heat to 400F.

For the topping:
1/2 cup of shredded italian cheeses (ex: asiago, mozzarella, parmesan, romano)
1 cup of caramelized onions
12 kalamata olives (optional)
1/4 cup of finely chopped parsley

Spread the cheese on top of the cooked crust.
Add the caramelized onion slices and olives evenly on top.
Bake in the oven for about 10-15 minutes or until cheese is hot and bubbly.
Spread parsley on top, slice and serve.

If you liked this post, you might also enjoy:
Memories of Socca

Millet Summer Salad

I don't know about you but keeping up with my daily routine since the school year started has been quite the challenge. I manage to do everything and more but long for the lazy days of Summer which we have left behind. The days of art, gardening experiments, hikes and picnics are crawling off the screen and being replaced by duty and structure.

In other news, I accidently deleted my entire "Delicious Blog" section on this site. Ooops! I have no idea how or why... As I went to my link airport to visit my favorite foodie sites, they were all gone. I have tried to re-establish it but it might take me a while.

In the meantime, I am hanging on to what's left of summer with some easy salad lunches. No wheat means no bulgur, no couscous... So sad, for someone use to making an array of wonderful summer salads with wheat as the grain. Surprisingly, it hasn't been a problem. On the contrary, it has allowed me to expend my pantry and my family's nutritional intake. All Summer, my salads have featured quinoa, brown rice, and finally millet. Millet is a great replacement for couscous or bulgur. It looks like couscous but cooks like brown rice, with a 1 to 2 millet to water ratio. Then, the rest is up to you and the produce you have on hand.

Millet was a staple of ancient Asian societies. It's as good a source of protein as wheat is and very rich in B vitamins as well. If that is not enough to convince you to try it, you should know that it tastes great.

Millet Summer Salad (serves 8)
Don't be intimidated by how big a batch this recipe makes, the leftovers are great for lunches and will stay good refrigerated for two days after you make it.
To cook the millet: Saute for 1 minute 2 cups of millet in a medium sized pot coated with olive oil (1 tsp). Add 4 cups of water and bring to a boil. Cover and simmer for 35 minutes or until liquid is absorbed by grain.



1 cup diced persian or english cucumber (small seedless)
1 cup diced colorful bell peppers
1 cup diced sweet tomatoes
4 cups cooked millet or other cooked grain, cooled
1 cup finely finely chopped parsley
3 tablespoons finely chopped mint
3 tablespoons fresh lime juice
1/4 cup olive oil
1 clove garlic minced
1 teaspoon sea salt



Mix all the ingredients in a large bowl until well combined. Refrigerate until ready to serve.

Another salad to make your Summer last a little longer:
Kohlrabi Broccoli Salad

I've Been Adopted!!!

Ever feel super lucky? I do! Dine and Dish's wonderful hostess Kristen put together this great enterprise called Adopt a Blogger. Newbie food bloggers get paired with pros as mentors for three months.



I started this blog in June of this year. Already, it has become a central part of my life. I am loving every moment I spend sculpting this site. I have met such nice people, united by the same culinary passion. It's truly an enriching experience.

Like cooking, blogging about food is an experimental process which involves many hours of planning, creating, researching and eating your props... As soon as I saw the post from Kristen announcing this event, I jumped on it. I am so glad I did because I have been paired up with a wonderful food blogger: Robin Sue of Big Red Kitchen. Her blog is so beautifully designed and easy to navigate. The pictures and recipes are gorgeous and enticing. I have only praise for my new blog mom and her witty writing.

We have been emailing and she is already helping me so much with her wisdom as well as her technical expertise. I can see that I will be learning a lot, and getting the most out of her mentoring. First thing on my list was to taste some of her recipes. So this past weekend, I went through her delicious repertoire. I wanted to try everything I saw. I made things easy on myself and decided to put it to a vote with the family. They chose the Chicken Satay-- anything with peanut sauce is a favorite in this home.



The flavorful recipe is so simple to make. I had most of the ingredients already in my pantry. It was the perfect ending to a relaxing day which started with friends at the beach and ended with this delectable meal.



I am planning on spending much time visiting her big red kitchen and trying out more of her recipes.

Melon Blueberry Dressed-Up Salad

When I was a child, my parents entertained a lot. Our home often buzzed with foreign or local visitors. My mother would cook beautiful multi-course meals to spoil our guests. She was a wonderful cook. I say: "she was" because she no longer cooks. She jokes that she forgot how to. Funny Maman!

Although I miss her homemade pasta, gnocchi and profiteroles, I have to say that I get a thrill from having her crave my food for a change. My style is very different than hers. I may serve elegant dishes but it's always in a casual atmosphere. I don't use fine china or crystal glasses. Instead, I let the food speak for itself on simple white plates. One presentation she use to make that I still love is using small melons or avocado halves as salad bowls. It was always magical to me: a sure sign that the rest of the meal would be delectable. She would put so much effort, care and generosity in her offerings and for that I am forever thankful.



Just like my mother's use of fruits as bowls, creating a creamy sauce to coat melons and berries elevates the humble fruit to elegant status. It may not be reinventing the wheel but it's delightful never-the-less.

This one goes to Holler host this month of No Crouton Required.



Blueberry Melon Salad with Yogurt Maple Dressing (serves 6)
I love to make fruit salads as part of the meal but feel free to use this delicious summer salad as a dessert as well.

Ingredients:
2 cups of Blueberries
3 cups of melon balls, or large dices ( Cantaloupe or Charentais melon)



Yogurt Dressing:
1/2 cup lowfat plain yogurt (goat, soy, or regular okay)
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon roasted almond oil
1 tablespoon finely chopped mint
1 tablespoon lemon juice

Place the fruit in a strainer and let the juices drain out. In a medium/large bowl mix all the ingredients for the dressing in a bowl and mix well. Transfer the drained fruit into the bowl with the dressing and mix gently. Refrigerate until ready to serve or serve immediately.



Other fruity recipes:
Velvety Apricot Soup with Blueberries
Quick and Simple Jam