Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: green beans

Pistachio-Basil Pesto

Ingredients

4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil

Directions

Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.

Keep processing until the mixture is smooth.

Fresh Tomato Pesto Tart

Press in the Pan Pastry Dough
1/2 teaspoon salt
2 cups All-purpose, Low-Carb or Gluten-free flour
1 cup shredded cheddar cheese
½ cup (1 stick) cold unsalted butter, melted

Directions

Heat the oven to 425 degrees Fahrenheit.
Pour the flour, cheddar cheese, and salt into a 9-inch pie pan. Stir with a fork to mix the ingredients together. Pour in the melted butter and mix with the fork until the dry ingredients are completely moistened. Press the dough, using the fork, across the bottom of the pan and up the sides.


Bake the crust for 8-10 minutes until lightly brown.
Remove the pan from the oven and reduce the oven temperature to 400 degrees F.

Filling
1 cup coarsely grated mozzarella cheese
6 plum tomatoes, sliced into 1/4-inch-thick slices
½ cup freshly grated Parmigiano-Reggiano
¼ cup pistachio basil pesto, recipe above

Directions

Spread the bottom of the baked crust with the pesto. Sprinkle with the mozzarella. Arrange the tomatoes in an overlapping single layer over the crust and sprinkle the Parmesan evenly over the top.

Bake until the tart is deep golden brown and crispy, about 25 minutes. Let cool to room temperature before cutting.

Bell Peppers Stuffed With Shrimp Salad

When using shrimp for salads, I prefer to grill or oven roast them. Boiling tends to make them soft and they do not stand up to the dressing.

Ingredients

Shrimp
1 pound uncooked large shrimp, peeled and deveined
1/2 teaspoons seafood seasoning
1 tablespoon good olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Salad
1/2 cup mayonnaise
3 chopped green onions
1 stalk celery, chopped
Zest and juice of half an orange
1/4 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1/2 teaspoon dried dill
4 green bell peppers, halved and seeded

Directions

Heat a grill pan over medium-high.
Place the peeled and deveined the shrimp in a ziplock plastic bag with 1 tablespoon olive oil, seafood seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper and shake the bag. Spread the shrimp in one layer on the heated grill pan. Cook for 6 to 8 minutes, just until pink, firm and cooked through. Let cool for 25 minutes.

To make the dressing. In a mixing bowl, whisk together the mayonnaise, orange zest, orange juice, dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

When the shrimp are cool, cut them into ½ inch dice and add them to the dressing and toss. Chill in the refrigerator until serving time. Fill bell pepper halves with shrimp salad and serve.

Summer Green Bean Salad

Ingredients

1 pound green beans trimmed and cut into 2 inch lengths
1 large ripe tomato, seeded and diced
1/2 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
1 finely chopped shallot
1 garlic clove, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Coarsely chopped basil for garnish

Directions

Several hours before serving:
Place green beans in a pan of salted boiling water to cover. Cook until crisp-tender, about 3 to 4 minutes according to the size of the beans. Do not overcook. Drain.
In a salad bowl, whisk together mustard, vinegar, shallots, garlic, oil, chopped tomato, salt, and pepper. Add hot, drained green beans and toss well. Sprinkle with basil. Let the dish sit at room temperature for several hours before serving. Toss a few times during the marinating time.

Advertisements

Chicken Parmigiana

4 servings

Marinara Sauce

2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon dried oregano
¾ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
2 tablespoons coarsely chopped fresh basil

Chicken

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/2 inch thick
Kosher salt
1 egg
¼ cup all-purpose flour (can be gluten-free or low carb)

Breadcrumb Mixture

1 cup fresh breadcrumbs (can be gluten-free or low carb)
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon black pepper

3 tablespoons olive oil
1 cup shredded whole-milk mozzarella cheese

Pasta

8 oz ziti or penne pasta
Salt
½ cup grated Parmesan cheese

Directions

For the sauce: Heat the 2 tablespoons oil in a saucepan over medium heat until just shimmering. Add garlic, salt, black pepper, oregano, and red pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and increase the heat to high and bring to simmer. Simmer until thickened, about 20 minutes. Stir in the basil, cover the pot and keep warm.

For the chicken: Sprinkle each side of each cutlet with 1/8 teaspoon salt.
In one shallow dish place the flour. In another shallow dish, place the egg beaten with a tablespoon of water. In a third shallow dish combine the fresh breadcrumbs with the parmesan cheese, garlic powder, oregano and black pepper.
Working with 1 cutlet at a time, dredge cutlet in flour and shape off any loose flour. Dip the cutlet into the egg, allowing any excess to drip off. Coat all sides of the cutlets in the breadcrumb mixture, pressing gently so the crumbs adhere. Transfer cutlet to a large plate and repeat with the remaining cutlets.

Heat oil in a large ovenproof skillet over medium-high heat until shimmering. Place the cutlets in the skillet and cook without moving them until the bottoms are crispy and golden brown, 1½ to 2 minutes. Using tongs, carefully turn the cutlets and cook on the second side until golden brown, 1½ to 2 minutes. Cover the top of each cutlet with tomato sauce and sprinkle cheese mixture evenly over the cutlets. Broil until the cheese melts, about 2 minutes. Transfer chicken to a serving platter and top with a little marinara sauce.

For the pasta: Fill a pasta cooking pot with water and bring to a boil Add 1 tablespoon salt. Add pasta and cook al dente. Drain the pasta and place in a pasta serving bowl. Add the cheese, mix and then add the sauce. Mix well and serve with the chicken.

Sautéed Green Beans

Ingredients

1 lb green beans, ends trimmed and cut in half.
2 tablespoon butter
1 garlic clove, grated
1 tablespoon dried Italian herbs

Directions

In a large, deep skillet with a cover, melt the butter and add the garlic and herbs. Stir and add the green beans. Cover the pan and reduce the heat to medium-low. Let cook slowly, stirring occasionally until the beans are tender, about 15 minutes.


Have lots of leftovers from the holiday? I do. So I thought I would share with you how I used some them in some new dishes.

Ham Salad

4 servings

Ingredients

2 cups finely diced baked ham
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Half medium onion, finely diced
2 celery stalks, finely diced
Half a bell pepper, finely diced
Salt and black pepper to taste

Directions

Combine the mayonnaise, mustard and pickle relish in a large bowl. Add the ham, vegetables, salt and black pepper to taste. Stir well and refrigerate until serving time.

This salad is also tasty mixed into cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.

Deviled Eggs

Good for leftover Easter eggs.

Ingredients

6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Paprika for garnish

Directions

Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.

Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.

Let them cool until you can handle the eggs without burning your fingers.

Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.

Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.

With a spoon fill each egg where the yolk had been with some of the mixture.

Place the eggs on a serving platter and sprinkle the tops with paprika. Chill until serving time.

Coleslaw

I never use an entire cabbage at once, so I am able to get several meals from a head of cabbage.

Servings 4

Ingredients

Half a medium cabbage, sliced thin
2 scallions sliced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon celery seed
1/4 cup mayonnaise
1/4 cup heavy cream (whipping)
1⁄2 tablespoon white vinegar
1⁄2 tablespoon lemon juice

Directions

In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, cream, vinegar and lemon juice, using a whisk. Add the cabbage and scallions, stir gently to mix.

Refrigerate until serving time.

Mock “Split Pea” Soup

12 cups

I had green beans and cauliflower leftover from the holidays and decided to use them in a soup along with the ham bone. I was so surprised that soup tasted just like split pea soup but without all the carbs. Amazing taste.

Ingredients

1 baked ham bone with some meat attached
4 cups vegetable stock
4 cups water
1 onion or 1 leeks, diced
1 large carrot, diced
3 stalks celery with leaves, diced
2 cups cooked cauliflower
2 cups cooked green beans
Salt and pepper, to taste

Directions

Put the ham bone in a large soup pot. Add the broth and water; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour.

Remove the ham bone from the broth and set aside to cool.

Add the vegetables to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender about 30 minutes.

Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup.

Adjust the seasoning with salt and pepper, to taste.Heat on low for about 20 minutes.


Springtime On The Gulf Coast

I am a home cook that hates to waste food. I also don’t like heated up leftovers. So…I try to think of ways to reinvent my leftovers. In the past week, I had cooked asparagus, green beans, Swiss chard, Italian sausage and mini bell peppers to use up. The new recipes turned out just fine.

Ham and Asparagus Quiche

This is a good dish to use up some of your leftover cooked vegetable sides. We like this dish for a lighter dinner and I serve it with a salad.

6 servings

Ingredients

Press in the Pan Crust

1 ½ cups all-purpose flour or Bob’s Red Mill Low Carb or Gluten-Free Baking Mix
1/4 teaspoon kosher salt
4 oz (1 stick ) unsalted butter, cut into cubes
3-4 tablespoons cold water

Quiche Filling

3 eggs
1 cup heavy cream
1 cup baked ham cubes
1 cup chopped cooked asparagus
½ cup chopped cooked green beans
¼ cup cooked sliced mushrooms
2 tablespoons chopped chives
1 cup shredded cheddar cheese

Directions

To make the pastry

Place the flour, salt, and butter in the bowl of a food processor. Pulse until the butter is cut into little pieces. Slowly drizzle in the cold water by tablespoons until the dough comes together.

Remove the dough from the processor and press onto the bottom and sides of a 9-inch pie pan. Place the pan in the refrigerator for an hour or two.

Heat the oven to 425 degrees Fahrenheit. Bake the crust for 10-12 minutes until the edges begin to brown.

Reduce the oven temperature to 350 degrees F.

To make the filling

In a medium mixing bowl combine all the filling ingredients. Pour the mixture into the partially baked pie crust. Bake in a 350 degree F oven for about 35-40 minutes until set. Let rest 10 minutes before cutting.

Sautéed Swiss Chard

This was the original recipe, I made for a side dish.

Ingredients

2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste

Directions

Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf.Save them for soup.

Cut the leaves into smaller pieces.

Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.

Heat for 3-5 minutes, stirring occasionally until the onions are tender.

Add the chard leaves and cook, covered, for 3-5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.

Add salt to taste and serve as a side dish. Reserve leftovers to make the patties for another meal.

Swiss Chard Patties

Ingredients

2 cups leftover cooked Swiss chard
2 tablespoons flour
1 scallions, minced
1 egg
1/2 cup shredded cheddar cheese

Directions

Combine all the ingredients in a medium bowl. Heat a stovetop griddle or a large frying pan. Oil the griddle. With a muffin-scoop drop batter onto the hot griddle.

Cook until lightly brown on the underside, Turn the patties over and cook until lightly brown. These patties make a delicious side dish.

If you have patties leftover, they make a great breakfast. Heat the patties in a skillet. Top each with a fried egg.

Sausage and Peppers with Spaghetti Squash

3 servings

Ingredients

4 cooked Italian sausage links
6 mini bell peppers, assorted colors
1 small yellow onion
1 ½ cups homemade or store-bought Marinara Sauce
One 2 lb spaghetti squash
3 tablespoons olive oil, divided
1 large garlic clove, minced
¼ cup chopped fresh parsley
Salt and pepper to taste

Directions

Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard the seeds from the middle of each half.

Arrange the squash halves in a baking dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 minutes.

Remove the dish from the oven and drain the water from the baking dish. Set the squash aside to cool.

Cut the onion and peppers into thin slices. Cut the sausage into ¼ inch circles.

In a medium skillet, heat 1 tablespoon of olive oil. Add the onions and peppers and cook until tender, about 5-6 minutes. Add the Marinara sauce and sliced sausage. Heat the mixture until hot.

With a fork rack back and forth across the cooled squash to remove its flesh in strands…like spaghetti!

Heat the remaining 2 tablespoons of olive oil in a small skillet. Add the garlic and cook for one minute. Add salt and black pepper to the skillet and then add the squash strands. Stir-fry for a few minutes until the squash is hot. Don’t overcook. Add the parsley, mix and serve with the sausage and peppers.


Roasted Salmon With Chive Sauce

This chive sauce makes salmon so delicious.

Serves: 4

Ingredients

For the oven roasted salmon

1 large skinless salmon fillet (about 675g | 1-1/2lb), cut into 4 equal pieces
Salt and pepper to taste
4 pats of butter

For the chive sauce

1 tablespoon butter
1 medium shallot, minced
1 garlic clove, minced
1 cup (240ml) chicken broth
2 tablespoons Dijon Mustard
1/2 cup (120ml) heavy cream
1 tablespoon cornstarch or arrowroot powder
2 tablespoons chopped fresh chives, plus extra for garnish

Directions

For the salmon:

Preheat the oven to 450°F; place the salmon in a baking dish and sprinkle with salt and pepper. Top each piece of salmon with a pat of butter. Roast in the preheated oven until the top of the fish starts to brown, about 15 minutes.

For the chive sauce:

While the fish is in the oven, heat the butter in a small saute pan set over medium heat. Add the shallot and garlic. Cook until golden then add the chicken stock and bring to a simmer; simmer for about a minute then whisk in the mustard.

In a small container, whisk the cornstarch in the cream and then add this to the simmering sauce; whisk until well incorporated and the sauce thickens, about 45 seconds. Remove the pan from the heat and whisk in the fresh chopped chives.

Remove the roasted salmon from the oven and pour the chive sauce over the fish. Garnish with more chopped chives and serve.

Pan-fried Potatoes and Onions

Serves 4

To keep this dinner low carb, I used rutabaga instead of potatoes for this typical potato recipe. Either vegetable works well.

Ingredients

Salt and Pepper to taste
2 ½ lbs red potatoes or rutabaga, peeled
1 medium yellow onion, chopped
1 tablespoon butter
2 tablespoons olive oil

Directions

Cut the potatoes or rutabaga into thin slices about 1/8 to 1/4-inch thick. Heat the oil and butter in a large frying pan over medium heat. Add the sliced potatoes or rutabaga and cook until the bottom layer begins to brown. Keep an eye on it because they will burn. Once the browning begins, turn the slices over with a metal spatula. When the potato or rutabaga start to soften, add the onions and turn the entire mixture with the spatula to mix.

Sprinkle with salt and pepper.

Continue frying until the slices are evenly browned and soft, and the onions are caramelized.

Green Beans with Mushrooms

Serves 4

Ingredients

1 lb fresh green beans, ends trimmed and cut in half
4 oz cremini mushrooms sliced
1 small garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon dried thyme
Salt and pepper to taste

Directions

Place the green beans in a large skillet with a cover. Pour water into the pan to just cover the beans. Bring to a boil, reduce the heat to a strong simmer, cover the pan and cook the beans for 2 minutes. Drain the beans and set aside.

Add the oil and garlic to the empty skillet and heat for a minute. Add the mushrooms and thyme. Saute until the mushrooms are no longer releasing their liquid. Add the drained green beans and cook for about 3-4 minutes or until they are tender. Don’t overcook. Season to taste with salt and pepper and serve.


All the recipes below use vegetables that are lower in carbs, so these side dishes can easily fit into a healthy eating plan. These vegetables are also in season in my area of the country.

I have tried several cauliflower mash recipes in the past, but did not like them very much. So, I have been experimenting and finally developed a recipe we like a lot. It is important to get as much liquid as possible out of the vegetables to make a good tasting mash.

A few simple additions to green beans makes for a delicious side. Leftovers from the Rutabaga saute make a great hash breakfast with eggs on top.

Hope you enjoy these recipes.

Green Beans With Onions and Mushrooms

Ingredients

1 pound green beans, stems trimmed
8 oz button mushrooms, trimmed and sliced
1 small yellow onion, peeled and sliced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 large garlic clove, chopped fine
1 tablespoon unsalted butter
Sea salt and fresh ground pepper, to taste

Directions

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and the sliced onions to pan. Cook them for 5 minutes.

Add the mushrooms and garlic to the pan and continue to cook for another 3 minutes.

Add the greens beans and cook for another 5 minutes or until the green beans are tender. Add the Worcestershire sauce and butter. Cook another 2 minutes.

Taste and adjust seasoning with salt and fresh ground pepper to taste. Remove from the heat and serve.

Rutabaga Saute

Ingredients

1 large rutabaga, trimmed and peeled
1 large sweet onion
2 large garlic cloves, minced
1 red bell pepper
3 tablespoons olive oil, divided
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (chili flakes)
Salt, to taste

Directions

Dice the rutabaga, onion and peppers, keeping them all about the same size.

Heat 2 tablespoons of olive oil in a large saute pan over medium heat.

Once the pan is hot, add the rutabaga, lower the heat and saute, turning often until the rutabaga is almost tender. This will take about 15 minutes.

Add the remaining oil and the onions, peppers and garlic. Season with salt to taste and add the oregano and red pepper.

Continue cooking until all the vegetables are cooked all the way through. About 10 minutes more.

Baked Cauliflower and Celery Root Casserole

Ingredients

1 celeriac (celery root)
1 head cauliflower, core removed, cut into florets
2 large whole garlic cloves, peeled
3/4 teaspoon salt. divided
2 cups low sodium chicken broth
1 tablespoon butter, diced into small cubes
1/2 cup sour cream
1 tablespoon chopped chives
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Directions

Peel the celery root and cut into 1-inch cubes.

Core the cauliflower and cut into florets.

Combine the cauliflower and celery-root pieces in a large saucepan. Add the garlic, broth and ½ teaspoon salt.

Bring to a boil, turn the heat down to a simmer, cover the pan and cook about 15 minutes or until the vegetables are very tender.

Preheat oven to 375 degrees F. Butter an ovenproof casserole dish.

Drain the vegetables very well in a mesh colander and save the broth for another use.

Put the drained vegetables on a clean kitchen towel and squeeze any remaining liquid from the vegetables.

Put the mixture back in the saucepan and mash with a hand-held immersion blender. The mixture should have the consistency of mashed potatoes.

Place the mashed vegetable mixture into the prepared baking dish. Add the sour cream, chives, diced butter, remaining salt and pepper. Mix well and smooth the top.

Sprinkle the top of the casserole with the mozzarella cheese and them the Parmesan.

Bake for 30 minutes or until hot and crusty on the top.


My veggie purchases also yielded extra for a few soups.  We like soup for lunch, so I usually make then weekly. The cabbage and broccoli were large enough for a few meals. Don’t forget some healthy bread to go with these meals.

Italian Beef and Cabbage Soup

Ingredients

1 tablespoon olive oil
1 lb lean ground beef
1 large onion, diced
1 garlic clove, minced
1 cup shredded carrot
1 teaspoon sea salt
1/4 teaspoon black pepper
1 head of green cabbage
2 cups green beans, cut into one-inch lengths
2 cups diced Italian tomatoes (with liquid)
6 cups beef broth
1 tablespoon Italian dried seasoning
2 medium bay leaves
½ teaspoon crushed red pepper flakes (chili)

Directions

Remove 8 outer layers of cabbage leaves and reserve for stuffed cabbage.

Cut the remaining head in half. Reserve half of the cabbage for coleslaw or for a side dish of sautéed cabbage. Shred the remaining half for the soup.

Heat the oil in a Dutch Oven over medium heat. Add the chopped onions. Cook for about 10 minutes, stirring occasionally, until the onions soften.

Add ground beef to the pan. Season with sea salt and black pepper. Increase heat to medium-high. Cook, breaking apart with a spatula, until the beef is browned.

Add the remaining ingredients. Stir to combine. Season with more salt and/or pepper to taste.

Cover the pan and simmer the soup on low for 45-60 minutes or until the vegetables are tender. Remove the bay leaves before serving.

Creamy Cauliflower Broccoli Cheese Soup

Serves 6

1 tablespoons olive oil
1 yellow onion, chopped
2 large cloves garlic, minced
1 head of cauliflower, core removed and chopped into small florets
¼ teaspoon cayenne pepper
½ teaspoon dry mustard
4 cups of chicken broth or vegetable broth
4 cups broccoli fresh florets, chopped, divided
2 cups shredded sharp cheddar cheese
Salt and pepper to taste

1/2 cup heavy cream, optional

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and garlic. Sauté until the onions are tender, about 4-5 minutes.

Add the cauliflower, half of the chopped broccoli, dry mustard, cayenne and salt and pepper and saute for a minute or two.

Add the chicken broth, bring the mixture to a boil and simmer, uncovered, for 25 minutes, or until the cauliflower is very tender.

Use an immersion blender, or transfer the mixture to a blender, and puree until smooth and creamy.

Return the soup to the pot over medium heat and add the remaining broccoli. Bring to simmer and cook 25-30 minutes, or until the broccoli is tender.

Reduce the heat to low and stir in the cheese a little at a time until melted. Season to taste with salt and pepper.

Add the cream if you want it creamy and warm through. Do not boil.

Sourdough Oat Round

Delicious with soup.

Makes 1 loaf

Ingredients

3/4 cup oat flour
1/2 cup old-fashioned oats or steel-cut oats
2 cups bread flour
2 tablespoons vital wheat gluten
1 teaspoon instant yeast
1 tablespoon honey
1 1/2 teaspoons salt
1 1/4 cups water
1 cup firm sourdough starter

Directions

Combine all the ingredients in a mixing bowl or an electric mixer bowl. Mix either by hand or with the electric mixer’s paddle attachment until well combined.

Move the dough to one side of the bowl and spray with olive oil cooking spray. Repeat with the other side of the dough. Cover the bowl and let rise for 18 hours.

After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple of times to form a roundish blob.

Take a sheet of parchment paper and lightly spray with cooking spray. Place the dough in the middle of the sheet of parchment.

Let the dough rest while the oven is preheating.

Turn the oven to 500 degrees F and place a stone baking vessel on a low rack.

When the oven reaches 500 degrees F remove the baking vessel and turn down the oven to 450 degrees F.

Using the parchment as a sling, gently lower the sling containing the dough into the preheated baker, leaving the parchment in place.

Be careful not to touch the baker as it is very hot!

Place the lid on the baker and put the baker into the oven.

Bake for 30 minutes with the lid on. After 30 minutes remove the lid and bake an additional 15 minutes or until the crust is golden brown.

Remove the baker from oven. The bread will still bake if left in the hot baker. So very carefully lift out the bread with the parchment.

Discard the parchment and cool the bread on a rack for about 2 hours.



Trizahs RANDOM THOUGHTS

ALCOHOL,BECAUSE NO GREAT STORY EVER STARTED WITH EATING A SALAD

ROCKY ROAD FAMILY

Our small family living in a 5th wheel following Dads work as a rock fall technician... what could go wrong?

My Food Farmacy

A Place of Clarity in a World of Confusing Diet Advice

I AM Chronically Courageous

Fighting Chronic Illness,,Thanking God for Waking me Up to Fight another day in the Ring of Life!!

Write your Destiny

The Writer's world

x-Fatalove

Savory & spice for the love of rice

DailYcious

Daily delicious recipes cooked with love

Cupcakes and Cube Steaks

Food, Family, and Keeping the Kids Alive

Canvassed Recipes

Let's Start Cooking....

DRA MARTHA A. CASTRO NORIEGA, MD, FACS "The Exotic Blogger"

MEDICINA AT CASTRO-SCHNEIDER GLOBAL MEDICAL SERVICES

Entropy

Boost the idea of today's science and technology.

Cupcakecacheblog

Following the world of cupcakes

coniferesetfeuillusdotcom.wordpress.com/

food, photography, & an occasional narrative

Ask Miss Whimsical

Life And More

CrapPile

A blog about writing, society, and life itself

moviewarden.wordpress.com/

Motion-picture Reviews

One Mom's Journey with CrossFit

Trials, Tribulations, & Triumphs

Zhiguai Translations

Chinese Tales of the Strange and Anomalous, translated (roughly) by Geoff Humble

torontofitchicks.wordpress.com/

Our Recipes. Our Stories. Our City.

Yummy-Ciouss

Cooking With Love, Provides Food For The Soul

Flavor Smasher

The ultimate place for smashing flavors

Dessert Times

Extra! Extra! Eat all about it!

Cheche Winnie

Sustainable Living & Wildlife Conservation in Kenya Blog

Kamau kiemo

Safety, Health and HR

Men Can Make Homes

....and quite well as well !!

Recipes by chefkreso

Cooking with imagination

Baking in the Burbs

Sweet and Savory Recipes from my House to Yours

Drawing Back The Curtain

opening...discovering...exploring....creating

Vah Foods

Happy Cooking

TravelwithIgor

Expeditions - explorations - adventures

Seasoned Scribbles

My Culinary Adventure

Living Out Loud

Body, Health and Soul

Commememucho

Rincón de ideas y de recetas sencillas

Pizza Pals

Because talking about pizza is always fun!

Building The Love Shack

This is the story of building a cottage , the people and the place. Its a reminder of hope and love.

The Gypsy Indian

A Travel And Lifestyle Blog

Poems Found

Once lost

Lickmyspatula

Delicious and easy recipes, awesome pictures, cooking tips

The Helsingian Pathfinder

the inward path is the way ahead

My Self-Made Mess

Too much month, not enough money

A Sliver of Life

A harmony of hues, melodies, aromas, flavours and textures that underlies our existence!

Live to Eat

Making memories one meal at a time.

Jodi Ambrose's Blog

Proud to be a sass-mouth!

%d bloggers like this: