Awesome Whole Wheat Pizza Crust

I did it, it worked and we'll be making this again. The special topping that Sean invented that we'd also like to make again was mozz cheese, feta, shredded potatoes mixed with olive oil and chopped fresh rosemary. Yum!

INGREDIENTS:

1 teaspoon white sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast

1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour

DIRECTIONS:

1.	In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2.	Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3.	When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4.	Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5.	Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Moosewood's Cauliflower Cheese Pie

Cauliflower Cheese Pie - tried this tonight and it was great!

http://www.recipe-source.com/main-dishes/dinner-pies/cauliflower-cheese1.html

Broccoli Pesto Pasta

1 package(s)	(16 ounces) spaghetti or thin spaghetti
1 bag(s)	(16 ) frozen chopped broccoli
1 cup(s)	chicken broth
1/4 cup(s)	Parmesan cheese, grated
2 tablespoon(s)	olive oil
1 small	garlic clove
1/4 teaspoon(s)	salt
	Coarsely ground black pepper

DIRECTIONS

1. In saucepot, prepare pasta in boiling salted water as label directs. In saucepan, prepare broccoli as label directs.
2. In food processor, with knife blade attached, blend cooked broccoli, chicken broth, Parmesan, olive oil, garlic, and salt until smooth, stopping processor occasionally to scrape down side.
3. Drain pasta; toss with broccoli pesto. Sprinkle with coarsely ground black pepper to serve

I found this recipe online at goodhousekeeping.com. What I did to change it to fit our dinner is to add a jar of drained marinated artichoke hearts to the puree and we used what we call "protein pasta" which is the yellow boxed barilla whole wheat pasta. We used a short pasta since Patrick can't really eat spaghetti all that easily.

I have to say the artichokes made this super awesome. I would not skip that part if you are making this. I froze the leftover pasta into a malliable silicone muffin mold so that we'll have quick lunches or dinners for Patrick.

Enjoy!

Protein Brownies

I want to try these but I might sub yogurt for miracle whip and something else for lecithin so that I'm not buying something new, maybe it's okay without it...

½ cup oat flour ¼ cup whole-wheat flour
1-cup whey protein powder
½ cup stevia blend
1/3 cup cocoa
¼ teaspoon baking powder
¼ teaspoon salt
1-tablespoon liquid lecithin ½ cup fat free cream cheese (room temperature) 2 eggs
¼ cup fat free Miracle Whip
1 teaspoon super-strength chocolate flavoring (LorAnn)

Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.

In a bowl combine all dry ingredients. Set aside. In a large bowl, with an electric beater, combine lecithin, cream cheese, eggs, Miracle Whip, and flavoring until light and fluffy. Add the dry ingredients to the wet. Mix well. Pour batter into lined 9”x9” square pan and smooth evenly.

Bake for 15-20 minutes. Remove from pan and cool slightly. Remove wax paper and cool completely. Cut into 9 bars.

Per bar: Calories:99 Protein: 9g Carbs:9g Fats:3 g

Cream of Tomato Soup

Made this tonight with grilled ham and cheese, yum!!

serves 4-6

2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
2 cups reduced-sodium canned chicken broth
1 tablespoon tomato paste
1 tablespoon fresh basil or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk
Salt and pepperIn a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.