Green Tea Smoothies at last!

It was probably a few years ago that I first had a green tea smoothie- I think it was with Jay at a Jamba Juice in NYC. Anyway, I was hooked. I get them now wherever I can- the local coffee shop Dewey's in Cleveland makes a tasty, almost milkshake version. Since I indulged in this tasty treat I have been on the search for the main ingredient: Matcha green tea powder. It is a finely ground premium green tea used ceremonially in Japan. The preparation for a traditional Matcha is rather complicated- it is brewed using particular tea bowls and swirling motions.

I have searched every grocery store and health food store in both Cleveland and Boulder for this. I finally gave up and ordered a 1/2 lb. from Amazon (quite a lot in terms of this super concentrated tea): http://www.amazon.com/Matcha-Green-Tea-Powder-lb/dp/B001F10XUU/ref=sr_1_1?ie=UTF8&s=grocery&qid=1270828793&sr=1-1
This brand had good reviews (green tea can be quite bitter- this is more like a grassy flavor). It arrived yesterday in a big pouch, complete with recipes for traditional Matcha, frappes, lattes, green tea pudding and GREEN TEA TIRAMISU! The tea is so fine you can use it for baking. It surely works for green tea ice cream as well if you have an ice cream maker (you lucky fool!).This morning I blended a teaspoon with a little hot water, then added soy milk, vanilla frozen yogurt and protein powder for a delicious smoothie. My life feels somehow more complete today.

Tuscan White Bean Dip

This is from AB in 5. It's one of the many accompaniment recipes. It is delicious served with any home made crusty bread and makes a great appetizer. I adapted this a bit to make it faster.

1 16 oz. can white northern or cannellini beans
1 roasted red bell pepper
1 large clove roasted garlic (or smaller fresh clove but garlic taste will be stronger)
2 T. olive oil
1 tsp. salt
fresh ground pepper
10 fresh basil leaves

1. Place garlic, beans, oil and salt and pepper in food processor. Process until smooth, adding a bit of water,
2. Add basil and roasted pepper and pulse until coarsely chopped. Adjust seasoning as needed.

I got the book!

And it's awesome! It goes into detail about the whole baking process of the bread and every recipe in it sounds amazing (I will post all those I try). I have been trying to adjust my recipe for high altitude to get a less dense loaf that rises more. There are some good tips on the bread blog: http://www.artisanbreadinfive.com. I used only 1 tbsp. yeast this past time and it was more airy. I think I will try bread flour, and possibly vital wheat gluten next. The loaves are still fairly flat, not the size of sandwich bread, but there is a recipe in the book for a loaf pan version which could very well replace the need for store bought sandwich bread. This past week I made the "Light Whole Wheat". It is basically the same with the addition of whole wheat flour:

3 C. lukewarm water

1.5 Tbsp yeast (I used 1)

1.5 Tbsp kosher salt
1 C. whole wheat flour
5.5 C. unbleached all purpose flour
whole wheat flour for pizza peel

-Mix dough, allow to rise 2 hours. Use or refrigerate up to two weeks. On baking day, scoop out grapefruit size chunk.
-Shape dough into ball, pulling top around to form cloak. Allow to rest on cornmeal covered pizza peel for 40 minutes. Preheat oven at 450 with stone and broiler pan.
-Slide bread onto stone, pour 1 c. hot water into pan underneath and bake about 35 minutes.

I think the addition of wheat and other flour makes a tastier bread.
I stretched this dough out using lots of flour and made a huge spinach and cheese calzone.

I am almost fully equipped for these baking adventures. Instead of a baking stone, I invested in a Lodge cast-iron pizza pan: http://www.amazon.com/Lodge-Pro-Logic-Pizza-Pan/dp/B0000E2V3X . The reviews were all stellar and unlike baking stones, it can't break. It can also be used on the stove as a griddle pan and can be used in the oven for bread, pizza, biscuits- just about anything. It came pre-seasoned and I'm very pleased with it so far. I also bought a bamboo pizza peel from amazon which is solid and well made but a tad heavy for the oven transfer.

Homemade Pizza

I really need to go get the "Artisan Bread in 5 Minutes a Day Book," but until then I've been reading their blog online: http://www.artisanbreadinfive.com/ , and searching for variations on the recipe. I have made two pizzas now with the basic pizza dough recipe:

2 3/4 cups lukewarm water
1 1/2 tbl granulated yeast
1 1/2 tbl salt
1 tbl sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

1. Mix first 5 ingredients with wooden spoon.
2. Gradually mix in yeast.
3. Same as the bread, allow to rest in non-airtight container for a few hours. This makes about 4 pizzas. Before using, pinch off grapefruit sized piece form into ball and let rest on counter at least 30 minutes.
4. Preheat oven to 500.
5. Stretch and roll out with hands or dusted rolling pin, using cornmeal and flour to prevent sticking.
6. Top pizza and bake about 7-10 minutes, keeping an eye for crust to turn golden.

My kitchen is not yet equipped with a pizza peel OR a baking stone, so the first time I ended up with the dough sticking to my cutting board. I ended up dusting a cookie sheet with cornmeal and making the pizza directly on it. Normally, you prepare the pizza on the peel while the sheet or stone heats in the oven so the pizza cooks faster and more even. A little bit of the crust stuck when it came out but all in all it worked out ok and was delicious! A decent frozen pizza seems to run between $6 and $10 and these, depending on ingredients used are more like $4 and much tastier.
I made a mushroom/spinach/fresh mozzarella and an "eggplant parm" pizza with oven baked breaded eggplant, homemade tomato sauce, Italian cheese blend and fresh tomatoes. If you do use a cheese like fresh mozzarella, be sure to top pizza for only last minute of baking or it will melt to much (as mine did). Next I think I'll try a pizza with fake sausage and maybe one with avocado and fake bacon.


My food photography skills and camera are not up to par I know, but these are much tastier than they look!

5 Minute "Artisan" Bread!

So my brother sent this recipe my way awhile ago and I just got around to trying it. I am completely hooked- it is SO easy and SO delicious. I was always intimidated by homemade bread, mainly because of the time involved. This recipe takes about 10 minutes on the day you mix it, and then 5 minutes of preparation on the day you bake it. It makes enough for 8 loaves (I halved it) and keeps in the fridge for 2 weeks. You just slice off a hunk every time you feel like fresh baked bread and then it's ready in a little more than an hour.

EQUIPMENT:

Pizza stone or baking sheet
1 cup measuring cup
1 Tablespoon measure
Flat shallow metal pan- a broiler tray or large cake pan works great
Serrated bread knife
A large bin, bucket, or tub with a NON-AIRTIGHT lid for the dough.
Pizza peel or rimless cutting board

INGREDIENTS:

6 C. Lukewarm Water
3 Tablespoons/28g Active Dry Yeast, or four packets
3 Tablespoons/50g Kosher or flake salt
13 C. All-Purpose Unbleached Flour (I use high altitude flour)

1) Put water, yeast and salt into 5-quart bowl or container.

2) Mix in the level scoops of flour. Mix with a wooden spoon or very wet hands until uniformly moist.

3) Cover loosely and leave out about two hours. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough.

4) Sprinkle pizza peel/cutting board with cornmeal.

5) Coat hands with flour and sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Gently stretch the surface of the dough around to the bottom creating a "cloak," until the bottom is a collection of four bunched ends. The bottom of the loaf will flatten out during resting and baking.

6) Place the ball on the pizza peel. Let it rest uncovered for about 40 minutes.

7) Twenty minutes before baking, preheat oven to 450 degrees with a baking stone/pan on the middle rack. Place an empty broiler tray for holding water on lower rack.

8) Dust the top of the loaf liberally with flour, which will allow you to slash the loaf with the serrated knife. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)

9) Slide bread onto heated stone/baking sheet in oven. Quickly pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 35 minutes, or until the crust is browned and firm to the touch, and loaf sounds hollow when tapped on bottom. Allow to cool (if you can resist) before slicing.

10) Refrigerate the remaining dough in your lidded container and use it over the next two weeks. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

Here's a video that shows the whole process:

http://www.youtube.com/watch?v=JFJZPm-_2-M

And here's a link with step-by-step directions:

http://www.instructables.com/id/Artisan_Bread_in_Five_Minutes_a_Day/

Here's my first loaf:

And an "herbed"version I made tonight (I just rolled fresh rosemary into the dough). I served this with a frittata and an olive oil/balsamic/herb dip:

Mattar Paneer

It's a new decade! I had a hard time working on a new year's resolution this year. Usually it's to get in shape but I have been going to the gym pretty regularly and snowboarding keeps my high-altitude endurance in condition. The only thing I could come up with is to spend less time dwindling away on the computer (haha as I type this) and more time being creative, reading, hanging out with folks etc. I also want to try cooking new things but that is a constant in my life. Here's a hearty, sinfully good Indian recipe to start the year off right. This is a recipe from my friend Richelle who has more experience cooking Indian than I do. Although we made this together originally I managed to do it on my own and it came out great- just like it's from a restaurant.

1 package fried paneer (Indian grocery store)
heavy cream (about 1/4 C.)
1/3 cup kasuri methi leaves (Indian grocery store)
1-3 clove garlic
egg-sized piece of fresh ginger
16 oz. frozen peas
2 white onions, chopped
1/2 cup oil or ghee
1 tsp turmeric
10 oz canned crushed tomatoes
salt and sugar

1. In food processor or by hand finely mince garlic and ginger.
2. Coat large pan with oil and place on medium heat.
3. Add onion, keep covered and stir.
4. Increase heat slightly and make sure there is enough oil.
5. Cover pan and allow onion to soften.
6. Add garlic and ginger paste and a pinch of sugar and salt.
7. Fry for a few minutes, until lightly browned.
8. Add turmeric.
(at this point, you can leave it on low heat for a long time, or add a little more oil and increase heat to make it faster)
9. When onion is mushy and oil has separated, add the tomatoes.
10. Turn heat to low and keep covered.
11. Cook until dry, like a paste. Then add 1/2 C. water and bring to boil.
12. Add methi leaves.
13. Lower heat and add paneer, peas, and some cream.
14. Before serving, add enough cream to cover, and heat again.

I served this with warm store-bought garlic nan. Many recipes online add other spices like garam masala and coriander. I thought this was spiced perfectly although it is mild. You could experiment with any Indian spices and add some hot pepper to spice it up.

Frozen lunch food reviews

It has been a busy few weeks, thus the lack of recent posts. I thought I would share my opinions on a few great frozen lunches I've tried recently. While I prefer fresh food or leftovers for lunch, I keep a stock of a few entrees in the freezer in case there is nothing else on hand. Often times I will incorporate a previous night's dinner into a lunch- roasted veggies mixed with goat cheese or brie and put in a wrap, cheese, cucumber and sun dried tomato sandwich, etc. Other times I pair a pack of frozen vegetables (Green Giant Simply Steam boxes are amazing!) with an Amy's frozen burrito (the best brand I've tried) or a small wrap.

As a die-hard Kashi fan I picked up a few entrees to try. My absolute favorite is the Mayan Harvest Bake. It is an incredibly sweet and spicy mix of unusual ingredients, and a nice diversion from the usual burrito/pizza lunch fare. This dish is made up of plantains and roasted sweet potato, black beans and kale, and its covered with a spicy ancho sauce and pumpkin seed garnish, all served over seven whole grain polenta and amaranth. Some seriously fancy stuff for a frozen lunch that I can buy for less than $4 (oftentimes these are on sale at the King Soopers here). This amazing concoction clocks in at 340 calories, 9 g fat, 8 g fiber and 9 g protein. Also low in sodium for frozen food at 380 mg (16% DV).

I also tried the Ranchero beans, Black Bean Mango and Tuscan Vegetable Bake. The bean dishes are decent, especially the Mango. The Tuscan bake is a little bland. I added some spice to all of these but they still are far superior and healthier than most other meals on the market.

Lean cuisine meals are slightly cheaper than Kashi and often on sale, so I tried a few of these as well. My old standby is the macaroni and cheese. I mix in frozen veggies (peas or broccoli usually) and it is fairly filling and healthy, though high in sodium. (290 calories, 7 g fat, 15 g protein).
The butternut squash ravioli is tasty but a pretty skimpy portion for an entire lunch, though higher in fiber and lower in sodium than the mac and cheese.
Lean cuisine pizzas are surprisingly good for cooking in about 4 minutes. They come with a crisping tray, an ingenious way to get a microwave pizza fairly crispy. I've tried the roasted vegetable and spinach and mushroom "deep dish" varieties. The roasted veggie was pretty tasty and had a decent amount of veggies on it. The spinach was a little soggy and there weren't man mushrooms on the other kind. I put crushed red pepper and garlic powder on these to spice them up a bit, but they were pretty filling and healthy for pizzas, with less than 400 calories and 10 grams of fat.