Series of Broken Eggs...

Happy Sunday! Well I haven't posted in a few days because I really haven't been cooking since my health kick began... All I have really made was the veggie soup I posted earlier this month. I have lost 4 lbs already, yippeee - that wasn't my goal though I just wanted to be healthier, losing weight is just an added plus (I have also been running about 3 miles a day - it all helps) This week, I will still be sticking to healthy food (except Super Bowl Sunday - there will be nothing healthy to eat that day :) but I will be making something different, I have that soup coming out of my ears!
I am instead posting a series of photos I recently took, the top photo is what I call digital art. I have been using this technique for a few years - in most cases it is abstract but in this one and due to the title of this post you know it's eggs. I will be back later this week with more recipes so stay tuned!

Homemade Bagels

I made these bagels this weekend and even though they were delicious, I needed to make a few adjustments. Now that I have, they are nice and crispy/crusty on the outside and chewy on the inside...YUM!! I used to make these for breakfast while I was running the B&B but it was so long ago, I felt like I was making them for the first time. So even if you are a first time baker this recipe is really not difficult, most of the time spent is waiting for the dough to rise. I always say nothing is better than your own homemade baked breads but of course you can get great bagels at certain deli's these days, I just think it's fun.

Ingredients
3 1/2 cups flour
2 1/4 tsp active dry yeast (1 pkg.)
1 cup milk
4 TBSP butter
2 TBSP sugar
1 egg, separated
1 1/2 tsp salt
(optional) poppy seeds, sesame seeds, coarse salt, dried onion

Directions
1. Bring the milk to a boil, remove the pan from the heat and add the butter and sugar until melted and dissolved.
2. Pour the milk mixture into a large bowl and cool until tepid
3. Add the yeast to the milk mixture and stir until dissolved, set aside for 10 minutes or until frothy
4.Beat the egg white and salt into the yeast mixture, then gradually add the flour.
5. Turn the dough onto a lightly floured surface and knead about 15 minutes
6. Form the dough into a ball and place in an oiled bowl; cover with a damp cloth and set aside in a warm place for an hour or until doubled in size
7. Divide the dough into 24 pieces; make a ball and using your index and forefinger poke through the center to make the hole.
8. Leave the rings on a floured surface until they start to rise, about 10 minutes
9. Bring a large pot of water to a boil, place bagels a few at a time in the boiling water and cook for 20 seconds or until they puff up. (Do not overcook of they will fall apart) Remove using a slotted spoon to a greased baking sheet
10. Mix the egg yolk with 1 tsp water and brush over the bagels. If you like, you can now sprinkle with toppings mentioned above.
11. Bake in a preheated 400º oven for about 20 minutes or until brown and crisp.

24 Bagels

Soft & Delicious Dinner Rolls

I have been in the baking mode lately, and I had all but given up on making SOFT dinner rolls. I decided to dust off my previous attempts, adjust a few things and I actually got soft dinner rolls....yay!!! Most people are afraid of baking - so am I - but in a matter of a week I have made a GREAT pizza dough, these soft dinner rolls and bagels. I will post those next, they are so easy. I was always so afraid to have to boil dough before placing in the oven but thankfully it worked out - quite a successful day for me, can't say the same for my Bears & Jets (football play-offs) :(

Ingredients
1 envelope Active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup scalding hot milk
1 egg –lightly beaten
4 1/2 cups of sifted all purpose flour
2 Tablespoons of melted butter for brushing rolls

Directions
1. Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves.
2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
3. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of flour, one cup at a time to form soft dough.
4. Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).
5. Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hrs.
6. Punch dough down and knead 4 to 5 minutes on a lightly floured surface. Dough will be sticky, but use as little flour as possible
7. Pinch off small chunks of dough and shape into round rolls. Place in even rows, not quite touching, in a well-buttered 13x9x2 pan.
8.Cover rolls and let rise in warm place until doubled, 30-45min.
9. Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned.

24 rolls

Simple Squash

Not all of my recipes are complicated, take this squash, it can be done in 10 minutes or less and it is delicious! I always have some type of squash at home to use as a last minute veggie, they last a lot longer than most vegetables. One of my favorite food combinations is sweet & savory and this squash is exactly that.

Ingredients
1 small squash (choose your favorite, acorn or butternut squash are both good choices.)
2 TBSP brown sugar
olive oil
salt & pepper to taste

Directions
1. Cut the squash in half and take out the seeds
2. Prick with a fork or knife a few times throughout
3. Place in a microwave safe bowl with 1/2 cup water on the bottom, cover
4. Cook on high for 4 minutes
5. Remove from microwave, add 1 TBSP brown sugar in each hole and rub flesh with olive oil
6. Salt & Pepper to taste and return to the microwave
7. Cook on high an additional 4 minutes
8. Carefully remove from microwave and spread a small amount of the brown sugar 'syrup' all around

Tip: This is easy to double, just adjust your microwave time

Servings 1

The Perfect Pizza Crust

I think I got it or at least as good as it's going to get without getting a brick oven installed at home. This crust is the best I have made, crispy on the outside with a bit of chewy in the thin middle. I am a purist when it comes to pizza, just the basics, my favorite is Margherita (tomato sauce, a bit of cheese and basil) but you can go crazy and add your favorite toppings. This recipe is really just for the crust, to complete the pizza add your tomato sauce, cheese and toppings. I made 2 batches of this recipe and froze half with the works to see how it will turn out once cooked... I will let you all know. I thought it would be great to have a homemade pizza right out of the freezer when you are in the mood, which I am quite often - I probably don't even have to freeze it but since I am being healthy I have to ration my guilty pleasures :)

Ingredients
2 tsp active dry yeast
1 teaspoon sugar
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

Directions
1. In a small bowl, dissolve the yeast and sugar in 1/4 cup warm water.
2. In a large bowl, combine the flour and the salt.
3. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.
4. Mix until the entire mixture forms a ball.
5. Turn the dough out onto a lightly floured surface.
6. Knead by hand 2 or 3 minutes. The dough should be smooth and firm.
7. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
8. Divide the dough into 2 balls.
9. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
10. Cover the dough with a damp towel and let rest 1 hour. (At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 6 months).
11. Preheat oven to 500º F. Lightly oil cookie sheet with extra-virgin olive oil. Roll out dough ball, on a lightly floured surface - to the shape desired
12. Carefully transfer dough to cookie sheet
13. Add sauce, cheese and toppings.
14. Cook for 10 - 12 minutes, or until crust is cooked and cheese is bubbling

Servings: 2 (large) personal sized pizzas

Mushroom 'Carpaccio'

I first had this salad at The Melting Pot years ago and I loved it so much that I naturally tried to copy it. It is very simple, using just the most basic and fresh ingredients that result in a burst of delicious flavors. If you are looking for a fast, different and delicious salad give this one a try. You can also serve on a bed of baby romaine lettuce.

Ingredients
12 oz button mushrooms, sliced thin
4 TBSP olive oil
4 TBSP lemon juice, fresh
2 TBSP fresh parsley, finely chopped
salt & pepper to taste
1/3 cup parmesan cheese, shaved

Directions
1. Add the lemon juice to a small bowl; whisk in the olive oil until emulsified. Add salt to taste
2. Cover the bottom of a salad plate with a layer of mushrooms
3. Add freshly ground pepper
4. Top with parmesan shavings
5. Sprinkle parsley over mushrooms
6. Drizzle with dressing

Servings 2

Cucumber Raita (Indian Yogurt Sauce)

Raita is a cool, salty yogurt dip used as a condiment to temper the heat in spicy dishes. I ordered raita in India because I knew the main dish was going to be spicy, like most food there, and it turned out the raita was just as spicy.... I am not sure if that was common or if the waiters were having fun with me :) I did have it many times after that and it was cool and refreshing, by the end of my trip I was ordering raita and plain rice as my meal, mixed together yum! The raita compliments any spicy dish so give it a try, it is great with curries!

Ingredients
1 cup yogurt, plain and drained
1 cup cucumber, seeded, diced and drained
1/4 tsp salt
1/4 tsp black pepper
2 TBSP fresh mint, finely chopped

Directions
1. Combine all ingredients in a small bowl and mix well
2. Refrigerate 1 hour to allow flavors to blend

Tip #1: To drain the yogurt, line a sieve with paper coffee filters pour in about 2 cups of yogurt, place over a bowl, cover and let sit overnight in the refrigerator.
Tip #2: To drain the cucumber, after diced place in a colander and sprinkle with salt; let sit 30 minutes. Using a paper towel squeeze out excess water.

Makes 1 1/2 cups

Chicken & Veggie Soup

I can't seem to get enough of this soup! I have made it 3 times already this year. Since I have been in 'healthy' mode I have found this soup to be the most satisfying. For a starch I have made it with potatoes, yuca, and noodles but by far my favorite is brown rice, you can add your favorite. This is also great with homemade broth but I didn't have time so I just used store bought broth - it was delicious! Not cooking the chicken in the soup makes it less greasy, which is an added plus. It is my birthday this week so I will be going out for PIZZA!!!! Good thing I have been having plenty of this healthy soup... it's time to be a little bad :)

Ingredients
1 TBSP olive oil
1 cup onion, sliced
3 cups carrots, sliced 1" pieces
1/2 cup brown rice (raw- not pre-cooked or par-boiled)
1 1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
8 cups low-sodium chicken or vegetable broth
1 sprig each of parsley and cilantro (leave whole, you will remove when done)
1 cup fresh peas
2 chicken breasts, cooked and shredded

Directions
1. Heal the oil in a large pot, add onion and sauté until translucent
2. Add next six ingredients and cook about 5 minutes, stirring
3. Add broth and sprigs of parsley and cilantro; bring to a boil
4. Reduce heat and simmer for 30 minutes
5. Add peas, adjust seasoning and simmer and additional 5-10 minutes or until brown rice is done
6. Add the chicken heat through and serve

Tip: I serve this with sliced limes, finely chopped cilantro and garlic toast.
Optional Additions: 1 TBSP sliced fresh ginger, 1 cup fresh mushrooms, 1 cup thawed, chopped and drained frozen spinach, 1 cup peeled, seeded, and diced tomatoes. Any one of these can be added in Step 2