Wednesday, April 6, 2011

Pizza Loaf

A filled-bread dinner.

1 frozen whole-wheat bread loaf, allowed to rise until even with rims of loaf pan
2 teaspoons garlic, minced
1/4 cup fat-free grated cheese
3 oil-packed sun-dried tomatoes, rinsed and chopped
1/2 cup cocktail sauce
1 slice light swiss cheese, chopped
1/4 cup onion, chopped
2 strips homemade beef jerky, chopped
1/4 cup shredded pizza cheese (mozzarella and provolone)
1 1/2 tablespoons fat-free ricotta cheese
dried oregano
dried basil
black pepper
extra flour
cooking spray

Mix all ingredients (except dough, flour, and cooking spray) in a bowl.

Roll dough on a floured surface until it is approximately 7x15 inches.

Spread mixture on top of dough. Leave a 1 inch rim.

Roll width-wise (to make pinwheels if sliced).

Place in a loaf pan coated with cooking spray. (I know--I made mine too long)

Allow to rise. Bake at 325 degrees for 35 minutes. (It mega-expanded on me!)

How was it?

Much better than I thought it would be given that I completely made up the filling. There was a variety of textures. The cocktail sauce and the sun-dried tomatoes gave the filling a slightly tart flavor. The bread was very soft. The filling was so heavy that it was falling out.

The only unfortunate part: I gave myself permission to binge on it since it wouldn't have lasted as a left-over. Stupid Jaime.

Sockies....I couldn't resist this picture. If only I had this many sock-loving friends!

Recipe majorly adapted from Beard on Bread

Zucchini Bread

Not the healthiest bread...but I wanted to use up some frozen zucchini. I also tried to make it a bit healthier (part whole-wheat and part sugar-substitute).

2 cups all-purpose flour
1 cup whole-wheat flour
1 teaspoon sea salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
1 tablespoon cinnamon
3/4 cup egg substitute
1 cup granulated sugar
1 cup sugar substitute
1 cup olive oil
1 tablespoon vanilla extract
2 cups sliced zucchini
1 cup shelled walnuts
cooking spray

Slightly process zucchini and walnuts in a food processor.

Combine ingredients in an electric mixer in the order listed (omitting the cooking spray).

Grease 2 loaf pans. Pour mixture into them.

Bake in 350 degree oven for 1 hour. Cool on rack.

The result?

Very moist. Probably too moist. I think it was the extra liquid that resulted because my zucchini was frozen. It could also be the sugar substitute--but I am not convinced that that is the culprit.

Flavor is also good. Typical of any zucchini bread.

P.S. I didn't binge on it : )

Sexy socks (not mine--but I wish they were):

Recipe adapted from Beard on Bread

Coconut-Tofu Dessert

Tofu is a very flexible food product to work with because it absorbs the flavors of the ingredients it is cooked with.

2/3 of a block of firm tofu
1 cup diced fresh pineapple
2 tablespoons of pineapple juice
1 cup dried unsweetened coconut
1/4 cup frozen apple juice concentrate
1/8-1/4 cup of water
2 teaspoons vanilla
fresh strawberries
fresh kiwi

Whip tofu in a blender. Use the water to get out tofu stuck to sides.

Combine all ingredients except strawberries and kiwi in a bowl. Cover with plastic wrap and chill.

When serving, garnish with sliced strawberries and kiwi.

How did it taste?

DELICIOUS. Mainly because I love coconut. And I know coconut is high in saturated fats. But these are actually healthy saturated fats called medium-chain fatty acids (MCFA). These fatty acids are extremely rare in our diet. They do not have a negative effect on cholesterol, and they help to lower the risk of both atherosclerosis and heart disease. (


Recipe adapted from The Saturday Evening Post Family Cookbook

Homemade Veggie Burgers

My first experience making my own veggie burgers. Not as hard as I thought.

4 ounces of whole wheat penne
1/2 cup quinoa
7 ounces veggie broth
cooking spray
3/4 cup onion, chopped
9 fork-fulls of minced garlic
1 15-ounce can chickpeas, drained and rinsed
1/2 cup broccoli, chopped and steamed
1/2 cup green cabbage, shredded
1/4 red bell pepper, finely chopped
2 oil-packed sun-dried tomatoes, drained and finely chopped
canola oil

(I don't have a picture of the ingredients....sorry!)

Cook penne for 19 minutes.

Cook quinoa in veggie broth for 13 minutes. (Will be underdone.)

Process rigatoni and chickpeas in a food processor until smooth and paste-like.

Saute onion and garlic in cooking spray on a frying pan.

In a large bowl, mix together rigatoni-chickpeas-paste, quinoa, broccoli, cabbage, bell pepper, and tomatoes.

Form into 8 patties. They will be EXTREMELY sticky!

Brush tops of patties with canola oil.

Broil in toaster oven until slightly brown on top. Flip. Broil on other side until slightly brown. 

Serve on bun.

So, how was it?

The patties never really solidified. They started to fall though the rack of the toaster.

The flavor was also very bland.

I enjoyed the texture. Because there were so many different ingredients, and they never solidified into a single mass, every different ingredient maintained its own texture. It was exciting for the tongue.

We tried the left over patties on the grill and topped with cheese. The cheese created a bolder flavor. The patties were just as soft.

Socks: These were the feet of all the women who helped me cook and eat!

Recipe adapted from Vegetarian Times July/August 2010