The Perfect Salad

I have had a salad for lunch almost every day for the last many months.  I've been taking better care of my body by eating more veggies and working out.  The results are that I feel great and look like a whole new person (skin is clear, clothing sizes have more than cut in half).

Not all salads are created equal.  There is certainly nothing wrong with a green salad with lettuce and cucumber, peppers and carrots... but that would not satisfy me for an every day lunch.

This salad: Juicy cantaloupe, roasted beets, pistachios, herbed goat cheese, homemade vinaigrette over spring mix

Salad secrets:
1.  Add sweet fresh fruit.  Use whatever is in season.  Right now, in Virginia, I can get fresh local blueberries and blackberries.  Cantaloupes, peaches and cherries, too!
2.  Add something crunchy.  I add a different nut to my salad each day.  I choose from pecans, almonds, pistachios, cashews and sunflower seeds.
3.  Add something creamy.  My go-to recently has been an herbed goat cheese because it goes with so many fruits and nuts so nicely.
4.  A big bed of mixed greens goes with almost anything, but choose something that you enjoy.
5.  A home-made batch of vinaigrette will keep in a squeeze bottle in the fridge for weeks.  If you pull it out when you start prepping the fruits and veggies it will be warm enough to drizzle over the salad.

This salad: Apple, blueberries, pecans, white cheddar, homemade vinaigrette over spring mix

The same principles apply easily to many salads.  

Think: Garden fresh tomato, toasted pine nuts, fresh mozzarella, and a few basil leaves, and the same vinaigrette.  Yum!

Basic Vinaigrette

The dressing will stay together better with a tiny bit of mustard (dijon), and a tiny bit of mayonnaise.  I use maybe a teaspoon of each, a clove of very finely minced garlic, and vinegar of my choice (maybe 2 tablespoons).  I mix these together with a small pinch of salt and a crack or 2 of pepper, then shake (or whisk) in about 1/4 cup olive oil.  If it's too garlicky for your tastes simply add another bit of the mustard, mayo, vinegar and oil in the same ratios.  I often quadruple this recipe to take to a potluck or even just to keep on hand in the fridge for my daily salads.

Balsamic vinegar is a bolder flavor and not as universal, so I usually opt for red or white wine vinegar.  I've tried sherry vinegar and have found it's not much different.  I wouldn't use distilled white vinegar.  That's for cleaning windows!

Whole Wheat Pizza Crust

Like the pita bread recipe, the solution to making whole wheat pizza that doesn't have the texture of cardboard is simply adding gluten. For my local friends, our grocery store doesn't carry it (this whole gluten-free fad has influenced their shelves). You can, however, buy it at Yoder's while you visit the goats.

Whole Wheat Pizza Crust

3 cups whole wheat flour

3 Tablespoons wheat gluten

1 teaspoon yeast

2 teaspoons salt

a generous cup of room temperature water

1 tablespoon olive oil, plus more for the bowl

 

Combine the flour, gluten, yeast and salt in the bowl of either a food processor (pulse a few times) or stand mixer (on low speed to avoid wearing the flour).

Add the water and oil through feed tube of food processor, or pour in while the stand mixer is running. Increase speed gradually as the liquid is incorporated. You will likely need to add about another 1/4 cup water. The water/flour ratio is right when the dough forms a ball and pulls away from the sides of the bowl. You don't want it too wet (sticking to your fingers) or too dry (won't rise well), but have no fear, there is a nice range and you can always adjust by adding either a tablespoon of water or a tablespoon of flour.

If you're using a food processor, the machine does all the kneading in about 30 seconds for you. Just knead by hand a few times to make a ball, place in a lightly oiled bowl seam down, and cover with a warm damp towel.

If you're using a stand mixer, the mixer will knead the dough on medium for a few minutes (4-5). Then knead by hand to form a ball, place in a lightly oiled bowl seam down, and cover with a warm damp towel.

Let the dough rise 3-5 hours in a warm spot in your kitchen. If it's winter and drafty, you may want to preheat your oven while making the dough for just a few minutes, and then let it cool a bit to about 100 degrees to create a warm spot. Note: Make sure to remove the dough before preheating for the pizza!

About an hour before you want to eat, preheat the oven with a pizza stone in it to the highest temperature you can. We used to have an oven that maxed out at 500, but now use 550.

When you preheat, divide the dough into 3 or 4 pieces (how many pizzas you want to make), form them into balls, place on the counter and let rest about 30 minutes.

Stretch the dough by turning it like you're steering a car until your desired thickness. If it is tearing a lot, let it rest longer.

Place dough on a well-floured peel, put on the toppings of your choice, and slide it onto the stone for about 6 minutes, until bubbling and browning nicely.

Let cool on a rack before slicing.

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Whole Wheat Pita Bread

It's been a long time since I made a post, but have recently been adding lots of new recipes to my repertoire. I hope you enjoy!

I never thought I could make Pita Bread from scratch, but once I did it ruined store bought pita for my family.

Pita Bread

3 cups whole wheat flour

3 tablespoons gluten

1 1/2 teaspoons yeast

2 teaspoons salt

1 tablespoon olive oil

1 cup room temperature water, plus more as needed

Place the flour, gluten, yeast, and salt in the bowl of a food processor. Pulse a few times, then while the processor is running, add the cup of water and the tablespoon of olive oil. I usually need to add about 1/3 cup water, but flour can be finicky. Add enough water to bring the dough together around the blade until it starts thumping. Knead a few times by hand on a very barely floured counter. Let rise in a lightly oiled bowl with a damp towel over it for a few hours (2 or 3).

Preheat oven to 500 degrees for at least 30 minutes with a stone in the oven. Divide the dough while the oven is preheating into 6-12 small dough balls, but keep them covered with the damp towel.

When you're ready to bake them, flatten each dough ball, then roll it out very thin with a rolling pin. Do your best not to wrinkle or fold the pita, which prevents the pita from puffing.

Place it on the stone for 2-3 minutes.

Cool, huh?

The freshness and lightness is amazing! I've also successfully made this recipe in the stand mixer, switching from the paddle attachment to the dough hook once the dough ball comes together.

 

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