Friday, December 19, 2014

Quinoa Flax Seed Pizza Paprikas

Quinoa Pizza Crust

Before I had even read Arpana's selection for September's We Knead to Bake, I had been craving pizza and had come home with a big hunk of mozzarella cheese and pasta sauce so I was so happy when I read her challenge to make a unique pizza either with out of the ordinary crust ingredients or toppings. After loving some Flax Whole Wheat rolls I made, I wanted another recipe to incorporate flax and found this recipe for a healthy pizza crust. Eventhough I made this on time for September, somehow I forgot to post it so thankfully it was there waiting for Bakeathon this month.

No body loves paprika like the Hungarians, however Hungarian paprika is spicy and not sweet like Spanish paprika. One of the most famous Hungarian dishes is Chicken Paprikas where chicken is stewed with copious amounts of hot paprika. After a visit to Spice and Tease a few months ago and coming home with both smoked paprika and Hungarian hot paprika, I decided to incorporate hot paprika to make this spiced up pizza crust.

Quinoa Flax Seed Pizza Crust
(adapted from here)
  • 1/2 cup quinoa flour (just buzz quinoa in a coffee/spice grinder to make the flour)
  • 2 tablespoons ground flax seed
  • 1 1/2 cups bread flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon Hungarian hot paprika
  • 2/3 cup + 2 tablespoons warm water (120 - 130 F)
Topping Ingredients:
  • pasta sauce
  • mozzarella cheese
  • 1 Hungarian wax pepper, thinly sliced
In the bowl of an electric mixer, combine flours, flaxseed, salt, yeast, rosemary and sugar.
Add water and olive oil. Using dough hook attachment, knead for 5 minutes.
Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise for 2 hours.

Place pizza stone in oven. Preheat oven to 425 F.
On a pizza peel, sprinkle well some cornmeal. Punch out air from dough and place on peel. Sprinkle a little cornmeal on top. Roll dough into a 11" circle. Fold over the perimeter to form a crust.
Let it rest while the oven is preheating.
Using a fork, dock the dough by piercing it. With a rolling pin, roll over the dough to about a 13"circle to the edge of the peel. Slide onto the heated pizza stone.

Bake for 10 minutes.
Using the peel, remove from the oven. Spread sauce on top. Sprinkle with cheese, as desired. Add sliced pepper on top. Slide back onto pizza stone and bake for 15 minutes.
Eventhough I overcooked mine a tad, it still tasted great and the instructions above represent how it should be baked.

Bake-a-thon 2014

Chef Mireille

Wednesday, December 17, 2014

Fennel Rye Cloverleaf Rolls

Rye Dinner Rolls, Rye Rolls, Rye Cloverleaf Rolls

I have never liked rye bread. Not because of the rye itself, which I enjoy in its whole grain form as in this Carrot Rye Berry Saute as well as the milled flour. It's the use of caraway that turns me off. Rye bread is common in most of Europe, particularly eastern and northern Europe. Boy, do they love their caraway!

I was once on vacation in Denmark having lunch at a restaurant. I was very excited to see the special of the day was Lobster Bisque. I am a seafood fanatic and especially fond of shrimp and lobster bisque. I had not had it in a long time and was so happy when I saw the waiter come with my steaming bowl of bisque....until I tasted it. The caraway was so over powering. I really tried, but just couldn't stomach it. Luckily, the restaurant was understanding and let me order something else.

Monday, December 15, 2014

Spiced Chocolate Butterscotch Cookies

Spicy Chocolate Cookies

These spiced up cookies are wonderful for the holiday season and go wonderfully well with a glass of eggnog or hot apple cider.

For these cookies, I used a dark chocolate chilli flavored bar. If you cannot locate a chilli flavored bar, just add 1/4 teaspoon of cayenne pepper to the recipe below. I used this bar, but you use any brand dark chocolate bar flavored with chili.

Friday, December 12, 2014

Spiced Fig Tea Cake

To make this cake I used a tisane I had purchased from David's Tea last winter, called Spiced Fid, A tisane is a mixture of fruits, flowers and spices, but does not actually include any tea leaves, although it is consumed with hot water as a tea. The tisane includes apples, cranberries, figs, dates, almonds, rose hips, vanilla and clove.

The flavors imparted by the tisane are perfect for the season and this cake would go perfect with a glass of eggnog or a mug of hot apple cider.

Thursday, December 11, 2014

Chilli Paneer

One of the most popular Indo-Chinese dishes are the Chilli dishes. Chilli Paneer, Chilli Chicken, Chilli Bhindi (okra) and the list goes on...

Chilli Chicken is one of the required dishes that's always available at any Indian restaurant buffet, as long as it's not a Vegetarian restaurant. It's not very spicy and slightly sweet and therefore, has mass appeal. Here's the most popular Vegetarian Chilli dish.

Samoan Banana Donuts/ Panikeke for #Food of the World

Banana Doughnuts

This month's country pick for the Food of the World event is Samoa. I know very little about Samoa, except for an occasional documentary I have seen here and there. Officially known as Western Samoa and independent from New Zealand since 1962, it is located in the South Pacific. I was lucky enough to go on a cruise once to Hawaii and one stop on the cruise was a visit to Fanning Island, a small island part of the Kiribati Republic in the South Pacific.

Samoan cuisine is very similar to Tahiti, Fanning Island and other island nations in the South Pacific. Being Caribbean, their foods are very familiar to me. Breadfruit, cassava, coconut, cacao, plantain and fresh fish form the backbone of their cuisine. Once part of French Polynesia, there is also much French influence as well.

Wednesday, December 10, 2014

Banana Oat Muffins

A bunch of over ripe bananas led me to create these muffins. Using no refined sugar and just a small percentage of all purpose flour, these whole grain muffins are perfect for breakfast. They are not very sweet, so these are a wonderful treat to serve to the diabetic in your family. If the kids want a little extra sweetness, fold some chocolate chips into the batter before filling the muffin cups.

These have a very soft and light texture, perfect to accompany your coffee.

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