I have a lot of tomatoes I got from my parents yesterday, and I want to use up a lot before they go bad. I was thinking I could run the tomatoes through the food processor with oregano, basil and thyme — or that Italian spices mix I have at home — plus lots of chopped garlic, spinach, mushrooms and tofu — and then make the following crust that was suggested to me by ChatGPT.
I would cook this up tonight but I’d rather limit carbs after a carbs-heavy weekend, fueled by too much alcohol, bread and that spinach-mackerel-protein pasta salad I had on Saturday. But I’m thinking this would be a good treat for a Tuesday.
Whole Wheat Garlic Herb Pizza Crust:
Ingredients:
1 ½ cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon dried herbs (such as oregano, basil, or thyme)
1 teaspoon garlic powder
2/3 cup warm water
2 tablespoons olive oil
Instructions:
Preheat your oven to 425°F (220°C).
In a mixing bowl, whisk together the whole wheat flour, baking powder, salt, dried herbs, and garlic powder.
Make a well in the center of the dry ingredients and add the warm water and olive oil.
Mix the wet and dry ingredients together until a dough forms. You can use your hands or a spoon for this.
Turn the dough out onto a lightly floured surface and knead it for a couple of minutes until it’s smooth.
Roll out the dough to your desired pizza crust thickness.
Transfer the rolled-out dough onto a baking sheet or pizza stone.
Optionally, you can brush the crust with a bit of olive oil and sprinkle additional dried herbs and garlic powder on top.
Bake the crust in the preheated oven for about 8-10 minutes, or until it’s slightly golden and cooked through.
Remove the crust from the oven and add your desired pizza toppings. Return the pizza to the oven and bake for an additional 10-15 minutes, or until the toppings are cooked and the cheese is melted and bubbly.
Once the pizza is done, remove it from the oven and let it cool for a minute before slicing and serving.
Enjoy your homemade whole wheat garlic herb pizza!
Lately, I’ve developed a keen interest in ethnic stores. Unlike supermarkets, which tend to inflate prices significantly on essential items like rice, beans, and spices – particularly those that cater to healthier, basic diets, ethnic stores offer a refreshing alternative. Supermarkets often capitalize on the fact that these wholesome foods aren’t in high demand among their typical shoppers, allowing them to raise the prices with the understanding that they won’t move as quickly – much like how convenience stores tend to overprice everyday items such as bread and milk.
Interestingly, Walmart has emerged as a surprising contender, boasting a more extensive selection and more affordable prices on many nutritious staples like dried beans, rice, and specific spices compared to the majority of supermarkets. Moreover, Walmart consistently stocks Greek yogurt, whereas local supermarkets often struggle to keep this section adequately supplied. An amusing anecdote: it seems Hannaford, for instance, barely manages to keep one container of plain Greek yogurt hidden away, only to have it vanish by nine o’clock every morning.
For those seeking even more diverse options, India Market comes to the forefront. Here, you can find ghee, a healthier dairy fat option for cooking and spreading, boasting a nutty flavor. Additionally, they offer kefir, a nutrient-rich fermented dairy product packed with protein and probiotics. Kefir is often regarded as an even more wholesome alternative to Greek yogurt, further enhancing the appeal of these ethnic stores.
Here’s the simple no-knead whole wheat bread recipe that Chat GPT suggested I start this evening that doesn’t involve any sugar or preservatives and is fully whole wheat, rich in fiber:
Ingredients:
– 3 cups whole wheat flour
– 1 ½ teaspoons salt
– ½ teaspoon instant yeast
– 1 ½ cups warm water
Instructions:
1. In a large mixing bowl, combine the whole wheat flour, salt, and instant yeast.
2. Pour in the warm water and mix until you have a shaggy dough.
3. Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for about 12-18 hours. The dough will rise and develop bubbles.
4. After the resting period, preheat your oven to 450°F (232°C). Place a Dutch oven or a heavy oven-safe pot with a lid in the oven as it heats up.
5. While the oven is preheating, generously flour a clean surface and gently shape the dough into a round loaf.
6. Once the oven is ready, carefully remove the hot pot. Sprinkle a bit of flour on the bottom to prevent sticking.
7. Place the shaped dough into the hot pot. You can score the top of the dough with a sharp knife if you like.
8. Put the lid on the pot and place it in the oven. Bake covered for 30 minutes.
9. After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.
10. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
Remember that baking times might vary slightly based on your oven, so keep an eye on the bread as it bakes.
I am prepping the Dutch Oven cleaning off the rust, oiling and seasoning it currently, riding down to the supermarket 🛒 for the flour and yeast, and will start letting the dough rise for baking tomorrow afternoon.
With winter coming, I’ve been thinking about some of my favorite comfort foods, but made in ways with less calories that are more filling, more tasty and nutrient dense. One meal I’m envisioning is a healthier macaroni and cheese that quickly fills one up without needing such excessive portions. The key has to be to add more fiber and lean protein along with the right spices.
Some ideas I have:
Whole wheat pasta or lentil pasta
A minimum of two lb of spinach, so at least a 2 to one ratio to the pasta for lots of fiber
Tomatoes run through the food processor with Italian spices
Onions
Hot peppers to make you fill full quickly
Lentils, maybe peas or white beans as a protein source
Good quality cheddar shredded and skim milk hardened with corn starch
Zero fat cottage cheese in the cheese mixture for proteins
Corn starch mixed with parmesan cheese for a topping, cooked in the broiler
The right mixture of seasonings
With all this, is it still macaroni and cheese? It’s debatable but it could be delicious food and nutrient dense while still providing the pleasure of macaroni and cheese.
