Khachapuri (Georgian Cheese Bread)

Khachapuri (Georgian Cheese Bread)

INGREDIENTS:

• 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
• 7 tablespoons warm water (105–115°F)
• 1 2/3 cups unbleached all-purpose flour, divided
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• 1/4 lb Havarti cheese, coarsely grated
• 1/4 lb salted mozzarella, coarsely grated
• 1 teaspoon unsalted butter, melted

DIRECTIONS:

1. Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes.
2. Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
3. Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with a damp cloth, punching down with a wet fist every hour, at least 2 hours and up to 3.
4. Preheat oven to 500°F with rack in middle.
5. Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
6. Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
7. Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.

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Chili Rubbed Salmon with Cilantro Avocado Salsa

Chili Rubbed Salmon with Cilantro Avocado Salsa

INGREDIENTS:

• 4 medium tomatillos, husked and rinsed
• ¼ cup chopped green onion
• ¼ cup chopped fresh cilantro
• 1 ½ Tbsp. fresh lime juice
• 1 ripe, Fresh California Avocado, seeded and diced
• tsp. jalapeño, seeded and minced (or to taste)
• 1 ½ Tbsp. chili powder
• ½ tsp. cumin
• 1 Tbsp. brown sugar
• 1 tsp. kosher salt
• 4 (6-oz) wild Copper River salmon fillets

DIRECTIONS:

1. Place tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.
2. Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
3. Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
4. Heat a large oven-proof nonstick skillet over medium heat.
5. Cook the salmon rub side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.

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Cinnamon Sugar Soft Pretzel Bites

Cinnamon Sugar Soft Pretzel Bites

INGREDIENTS:
For the Dough

• 1/2 cup warm water
• 1 packet yeast
• 1/2 cup almond milk
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2 T brown sugar
• 6-8 cups water + 4 T baking soda

For the Cinnamon Sugar Topping

• 3 T granulated sugar
• 1/2 T cinnamon
• 1 T non-dairy (or regular) margarine, melted
• 1 T almond milk

DIRECTIONS:

1. Mix the yeast in warm water with a pinch of the brown sugar. Set aside.
2. Combine the flour, milk, and remaining brown sugar.
3. Stir in the yeast mixture.
4. Mix until combined.
5. Knead dough gently, then place in greased bowl. Cover and set in warm place.Let dough rise for 1-2 hours.
6. After dough has risen, place on counter and punch down dough. Divide dough into 4 sections.
7. Roll each section into a long strand.
8. Cut the strips into bite sized pieces.
9. Bring 6-8 cups of water to a boil, then stir in baking soda. Turn heat down to a rolling boil.
10. Drop a few dough bites into the water at a time. Turn once or twice, boiling for 30 seconds. Remove pretzel bites with slotted spoon and place on greased baking sheet.
11. Bake pretzels at 425 degrees for 10 minutes or lightly browned.
12. Dip pretzel bites in melted butter & milk, then roll in cinnamon sugar mixture.

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Reduced Fat Blueberry-Strawberry Muffins

Reduced Fat Blueberry-Strawberry Muffins

INGREDIENTS:

• 3/4 cup skim milk
• 1/4 cup unsweetened applesauce  
• 1 egg
• 1 Tbsp canola oil
• 1 Tbsp lemon zest
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 Tbsp ground flax seed
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup fresh blueberries
• 3/4 cup roughly chopped fresh strawberries

DIRECTIONS:

Preheat oven to 400*F.  Line 12 muffin cups with paper lines or spray with nonstick spray.  In a large bowl, whisk together milk, applesauce, egg, oil and lemon zest.  Add in flours, ground flax seed, sugar, baking powder and salt.  Mix until just combined.  Your batter will appear slightly lumpy, but don’t over mix!

Fold in berries.  Pour our scoop into prepared muffin tins and bake 20-25 minutes until golden brown.  Cool on wire rack and enjoy without guilt!

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Low Fat Black Bean Brownies

Low Fat Black Bean Brownies

INGREDIENTS:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas
• ⅓ cup agave nectar
• ¼ cup unsweetened cocoa
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• ¼ cup raw sugar (optional)
• ¼ cup instant oats

DIRECTIONS:

Preheat oven to 350 F. Grease an 8x8” pan and set aside.
Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed.
Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

Chef’s Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour. Enjoy!

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Chipotle Macaroni and Cheese

Chipotle Macaroni and Cheese

INGREDIENTS:

• 2 cups dry whole wheat elbow macaroni (or other short pasta)
• 1 tablespoon canola oil
• 2 chipotle chiles in adobo sauce, chopped
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder (adjust to taste)
• 1 (14 1/2 ounce) can diced tomatoes with green chiles, including juices
• 1 teaspoon adobo sauce (from can of chipotle chiles)
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 1 cup nonfat cottage cheese
• 1 cup skim milk
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 egg, lightly beaten
• 1 (15 ounce) can black beans, rinsed and drained
• Cooking spray
• 3 tablespoons dry breadcrumbs

DIRECTIONS:

1. Preheat oven to 350 degrees.  Cook pasta according to package directions, omitting fat and salt.
2. In a large pot, heat oil over medium high heat.   Add chiles, onion, and bell pepper, and cook 4 minutes, or until onion is tender.  Add garlic and cook 1 minute, or until garlic is fragrant, stirring frequently. 
3. Sprinkle with flour and chili powder, and cook 30 seconds, stirring constantly. 
4. Reduce heat to medium and add tomatoes.  Cook for 3 minutes, or until mixture is thickened.
5. Add adobo sauce, cheddar cheese, cottage cheese, milk, Parmesan and egg, stirring until combined and cheese is melted.  Add cooked pasta and black beans, stirring until combined. 
6. Spray a 2-quart baking dish with cooking spray.  Pour pasta mixture into prepared baking dish.  Top with bread crumbs.  Bake for 30 minutes or until bubbly.

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Smoked Salmon Breakfast Burrito

Smoked Salmon Breakfast Burrito

INGREDIENTS:
Serves 4

• 1 tbl vegetable oil
• 8 large eggs
• salt and pepper to taste
• 2 tbl chopped chives
• 2 jalapeño chilies, halved, seeded, sliced
• 1 cup diced tomato
• 8 oz smoked salmon, cut into bite size pieces
• i/2 cup soft cream cheese
• 4 large flour tortillas
• salsa

DIRECTIONS:

Heat oil in skillet. Add eggs and milk, scramble.
Cook until barely set and stir in salt, pepper, chives, jalapeño, tomato and salmon.
Spread 2 tsp cream cheese onto center of each tortilla.
Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tuck in ends.
Serve with salsa. Enjoy!

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