Monday, June 8, 2009
Friday, June 5, 2009
Wednesday, June 3, 2009
(I promise this will be the last pita post this week. Try them. You'll get addicted, too.)
I secretly prefer the taste of white bread, even though I always make wheat.
This whole wheat pita recipe uses 1 part whole wheat flour to 2 parts all purpose flour. If you want a fully whole wheat pita, you would need to add gluten to the ingredients. (I haven't figured out exactly what gluten is...let alone found it in the store yet)
Whole Wheat Pitas (8 whole pitas, 3 hours)
1 1/4 c warm water
1 tsp honey
**If you have a bread machine, put all ingredients into bread machine in order listed. Use the dough cycle. Then skip to Step 3.**
1. In large bowl, combine yeast, honey, and 1/2 c warm water. Let sit for 5 min until foamy. Stir in oil, salt, and remaining water. Gradually mix in flour until a dough forms. Knead 8-10 min until you have a smooth, elastic ball.
4. Place 2-3 rounds at a time, side-by-side, on a cooling wire rack. Bake for 5 minutes or until puffy.
*This recipe can be halved with great results.
Cost: Storemade: $2.98 for 6, Homemade: $0.50 for 8
I will now be making whole wheat pitas instead of white pitas. These were delightfully soft and chewy, yet wholesome. As with the white pitas, they are much cheaper and higher quality than storemade pitas. There really is no comparison when it comes to taste. Of course, storemade pitas are convenient and I'm sure I'll still buy them occasionally. Now I just need to try freezing these!
And yes, the whole wheat ones puff up in the oven just like white ones.
My inspiration: epicurious.com recipe significantly modified directions
Today's Lesson: Always remember to put the blade back on the bread machine. It doesn't work without it. (Yup, had the dough cycle running and randomly noticed the blade sitting on the counter)
Tuesday, June 2, 2009
Saturday, May 30, 2009
It doesn't seem like it. Snacking is my downfall.
Pretzels, candy, cookies, pretty much anything on the counter can end up in my stomach during the afternoon.
I've been trying to find healthy snacks. I like dried fruit, but it is so expensive!
Here are my apple chips - a tasty snack - and a good way to use up some of the 10 lbs of apples I bought on sale a couple weeks ago.
I'm such a sucker for sales.
Apple Chips a la Martha Stewart (1 serving (about 20 chips), 3 hours)
1 apple, unpeeled (preferably Granny Smith or Ida Red)
1 c sugar
1 c water
1/2 TB oil
1. Preheat oven to 175. Combine sugar and water in medium saucepan. Simmer over medium heat, until sugar is dissolved. Meanwhile, core and halve apple. Slice into almost paper-thin pieces using knife or mandolin.
2. Place 5-6 apple slices in sugar water. Simmer for 20 seconds. Remove with slotted spoon and place on wire rack to drain. Repeat with remaining apple slices.
3. Lightly brush 1 baking sheet with oil. Arrange apples in single layer. Bake apples until crisp, about 2 1/2 - 3 hours.
*Store chips in airtight container for up to 2 days.
*You can double this recipe by using two apples. You do not need to increase the sugar water solution when doubling the recipe.
Cost: Storemade: $2.98 for a bag (3 servings), Homemade: $0.10 for 1 serving
Homemade apple chips are a satisfying snack. These chips are sweet, yet retain some of the tartness of Granny Smith apples. I was impressed with how the chips did not curl or discolor. In the future, I would make more apples at the same time to make the process more worthwhile. Plus, these are definitely cheaper than storemade chips!
Today's Lesson: Always cook with contacts in or glasses on. Otherwise you might end up putting in only 1/3 the amount of flour needed for chocolate chip muffins and 3 times the amount of lemon juice needed for an apple pie. The muffins turn into buttery, sugary blobs. The pie tastes more like lemons than apples.
You will not be getting either of those recipes.
Thursday, May 28, 2009
2. Place dough in bowl, lightly oil the top, and cover. Set in a warm place to rise for about 1 hour, until almost doubled.
*Pitas can be refrigerated in a ziploc bag for 2-3 days.
Wednesday, May 27, 2009
These were definitely best eaten warm. The brownie is moist and rich. The peanut butter middle just melts into the brownie. I loved the look of the chips on top. Since I had extra melted peanut butter, next time I will drizzle it over the brownie cups to add a fancy touch These would be perfect to take to a party. Clearly there are no health benefits and not much of a cost savings, but the taste makes me forget about that stuff anyways!