Whole-Wheat Pizza Margherita

Whole-Wheat Pizza Margherita

Serves: 8

Note: If you don't have a rolling pin, use a wine bottle or stretch the dough out with your hands. If the dough springs back too much, let it rest for 3 minutes to relax the gluten. The cornmeal on the pizza stone or baking sheet makes the crust dry and crunchy. The basil shouldn't go on until after baking, or it will burn.

Ingredients:
Crust:
1 package (1/4 ounce) active dry yeast
1 cup warm water
1 tablespoon extra-virgin olive oil
2 teaspoons salt
2 1/2 cups whole-wheat flour, plus additional for kneading

Topping:
2 large tomatoes, thinly sliced, then cut into half circles
8 ounces part-skim mozzarella, thinly sliced into half circles
Extra-virgin olive oil (optional garnish)
8 fresh basil leaves, thinly sliced
Dash of cornmeal for pizza stone

Directions:

In a medium mixing bowl, combine yeast and warm water; let sit until yeast foams, about 5 minutes. Stir in oil and salt. Add flour, 1/2 cup at a time, mixing with a large spoon, until dough comes away from the side of the bowl and holds together.
Sprinkle additional flour onto work surface. Turn out the dough and knead about 5 minutes, until it is smooth and springy, adding only enough flour to keep it from sticking to the board.

Form dough into a ball; place in a medium bowl. Cover with plastic wrap and put in a warm place. Let rise until doubled in size, about 2 hours.

To make pizza: Preheat oven to 475°F. Place dough on lightly floured work surface; flatten with your hand. Using floured rolling pin, roll dough outward from the center. Form dough into a circle or rectangle about 1/4-inch thick.

Sprinkle pizza stone or baking sheet with cornmeal. Lay crust on stone or sheet. Lay alternating slices of tomato and cheese on top of the crust, slightly overlapping each piece. Lightly drizzle with additional oil, if desired.

Let pizza rest 10 minutes. (This step can be skipped, but it makes for the crispiest crust.) Place pizza in oven and bake 20 minutes, or until cheese is melting and browning a bit. Sprinkle pizza with sliced basil leaves.

Nutrition:
237 calories,7 g total fat (2 g sat),0 mg cholesterol,31 g carbohydrate,12 g protein,5 g fiber,703 mg sodium

Source: South Beach Online

Rants continued......

Whole Wheat Apple Muffins With Flax

* Exported from MasterCook *

Whole Wheat Apple Muffins With Flax

Recipe By :Chari
Serving Size : 12
Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
1/4 cup flax seed -- milled
1 cup flour, whole-grain wheat
1/2 cup whole wheat pastry flour
1/2 cup sugar substitute
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon sea salt
2 egg whites -- beaten
1 1/2 cups apples -- peeled, cored & finely chopped (your choice)
3 tablespoons canola oil
1/2 cup milk, 1% lowfat
1/2 teaspoon vanilla extract
1/2 cup walnuts, English

Preheat the oven to 450°F. Spray 12 cup muffin tin with Pam and set aside.

Mix together the milled flax seed, flours, sugar substitute (I use splenda) ,baking powder, baking soda, cinnamon and salt, and set aside. In a separate bowl, combine egg whites, canola oil, milk, and vanilla extract. Stir in the dry ingredients and fold in the apple chunks and nuts.

Divide the batter evenly among the prepared muffin cups. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.


Source:(Internet Address):
"Adapted from -Hodgson Mill Whole Wheat Flax'N Apple Muffins"



Per Serving (excluding unknown items): 159 Calories; 8g Fat (41.4% calories from fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 244mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Rants continued......

Pasta with Escarole, White Beans and Chicken Sausage

* Exported from MasterCook *

Pasta with Escarole, White Beans and Chicken Sausage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients
3/4 pound whole wheat bowtie pasta
1 tablespoon olive oil
1 cup onion -- chopped
3 cloves garlic -- minced
6 ounces sweet italian chicken sausage -- casings removed, crumbled
8 cups escarole -- rinsed, drained and chopped, medium size
1 3/4 cups cannellini beans no salt added -- (14-ounce) drained and rinsed
1 1/2 cups low-sodium chicken broth -- 1 can
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce Parmesan cheese -- grated

Directions

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with parmesan cheese.

Source:
"Ellie Krieger"
(Internet Address):
Ellie Krieger
Start to Finish Time:
"0:25"

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Per Serving (excluding unknown items): 560 Calories; 14g Fat (21.4% calories from fat); 36g Protein; 83g Carbohydrate; 16g Dietary Fiber; 33mg Cholesterol; 522mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Rants continued......