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Recipes with Whole Wheat Pasta

Homemade Pizza: Types, Ingredients, and Recipes

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Of the many delicious combinations of cheese and carbs, pizza is undoubtedly in the hall of fame. Not only is it a traditional Friday night staple, but in 2015, Americans ate 100 acres of pizza every day!

And while any pizza delivery spot can be just one speed dial or app click away, going the homemade route isn’t the worst option.

DIY pizza is actually a blessedly simple meal that can reward you with just as much enjoyment in the prep as it does in the leftovers. You don’t need a brick pizza oven or fancy earthenware pizza stone to create a satisfying pie all on your own, either.

Here’s your crash course in upping the ante on homemade pizza.

Believe it or not, credit for inventing pizza doesn’t go unequivocally to Italy. People in other parts of the Mediterranean, like Egypt and Greece, were also noshing on flatbreads back in antiquity. But it was in Naples, Italy, that pizza in its current form really took off.

According to food historians, this bustling portside city saw tremendous growth in the 18th century. The influx of laborers increased the need for food that was quick, portable, and cheap — and pizza fit the bill. Street vendors would hock cooked dough topped with lard, salt, garlic, cheese, and fish. (yum?)

Not long after, the dish was elevated to royal status when Italy’s queen Margherita tried Naples’ local specialty and was delighted with the version topped with mozzarella, fresh tomatoes, and basil — hence its name, “margherita pizza,” which endures to this day . Once given the queenly stamp of approval, pizza became even more popular with the upper crust of society (pun intended).

Eventually, as Italian immigrants made their way to the United States, so did the tasty pies. The first pizzeria opened in New York City in 1905 — and from there, pizza gradually proliferated westward, delighting American palates as it traveled.

Various types of pizza are usually defined by their crusts. For connoisseurs, the question of crust goes way beyond the usual Chicago, Illinois versus New York-style debate. In fact, there are at least a dozen signature styles of pizza, all built upon unique foundations of dough.

Chicago, Illinois-style pizza is, of course, well known for its extremely thick base with raised edges, typically baked in an iron skillet or cake-like pan. New York-style pies, on the other hand, come with a thinner crust and large, wide slices (perfect for folding in half and shoving in your mouth).

Not to be outdone, Detroit, Michigan and St. Louis, Missouri have pies of their own. Legend has it that Detroit, Michigan-style pizza was first baked in a pan intended for auto parts—which explains its high, square crust. By contrast, St. Louis, Missouri-style pizza’s crust is so thin as to be almost cracker-like.

Moving away from American metropolises (and back to Italy), you’ll find unique pizza varieties up and down the boat. Neapolitan pizza combines a thin, round crust and spare layer of fresh toppings, while Sicilian pies are usually square, thick, and springy, covered from edge to edge with sauce.

Now that we’ve established some background, roll up your sleeves and shout, “Ingredients, assemble!”

Choosing your crust

If the global varieties above are any indication, the perfect pizza starts with the right crust. Your personal fave homemade version will be built on your preferred choice of bread-y bedrock.

For newbie chefs, anyone pressed for time, or fans of the KISS principle, there’s always the option to go with a pre-made, store-bought crust. This look like individual naans, flatbreads, or pre-baked pizza crust might under a bed of toppings. Heck, you can even build a decent pie atop English muffins, crescent rolls, or bagels — no judgment!

If you’d rather go totally DIY, you’ll want to set aside some time for mixing, kneading, and rising. Most homemade pizza dough recipes use yeast and involve anywhere from 5 to 90 minutes of rising time.

Try this no-frills recipe as a jumping-off point:

Basic pizza crust recipe

  • Prep time: 5 mins
  • Passive time: 30 mins
  • Cook time: 15 mins

Ingredients

  • 2 to 2 1/4 cup all-purpose flour, divided
  • 1 packet of instant yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil, plus more for brushing
  • 3/4 cup warm water

Instructions

1. In a large bowl, combine 1 cup flour, yeast packet, sugar, and salt. Add olive oil and warm water, and stir well.

2. Gradually add 1 to 1 1/14. additional flour, stirred as you go. Using your hands, form the dough into a cohesive ball.

3. Brush the bottom of a separate large bowl with olive oil. Place the dough ball in this bowl (and brush its top, too, if you like) and cover tightly with plastic wrap. Let rise for 30 minutes.

4. On a lightly floured surface, knead the dough about five times.

5. Cover a 12-inch pizza pan with parchment paper. Stretch the dough to cover the 12-inch circle, forming a crust at the edges, if desired. Poke a few holes in the dough with a fork.

6. Add toppings of your choice and bake at 425°F (218°C) for 13 to 15 minutes.

Granted, this is just one of a bazillion homemade dough recipes. Amp up fiber content by using whole-wheat flour in your crust, or make a gluten-free pie using almond flour, chickpea flour, or even a homemade cauliflower crust. Or, if you want to go semi-homemade, start with a store-bought dough ball that rises and bakes at home.

Getting saucy

We’re all for a classic marinara, but part of the fun of homemade pizza is adding your own spin. Mix things up by trying any of these unique sauces:

  • Pesto made with basil, nuts, artichokes, or peppers
  • ranch dressing
  • garlic- or herb-infused olive oil
  • Barbecue Sauce
  • olive tapenade
  • hummus
  • bechamel, alfredo, or other white sauces
  • black bean puree
  • fruit jam

Can you top this?

Similarly, you’re not limited to pepperoni and cheese when topping your own pie. Let your culinary creativity shine with add-ons like these:

  • Roasted or grilled veggies like broccolini, red peppers, zucchini, and corn
  • unexpected proteins like chorizo, plant-based beef crumbles, turkey bacon, or smoked salmon
  • greens like arugula, spinach, or red leaf lettuce
  • fresh or dried fruits like figs, cranberries, and pears
  • fresh or dried herbs
  • unique cheeses like feta, manchego, gorgonzola, brie, ricotta, and gouda
  • dairy-free cheese or nutritional yeast for dairy-free eaters

The scene is set, the parts are in place, and you’re already drooling. Now what’s the best way to cook this thing? Any way you slice it, cooking pizza doesn’t have to be complicated.

baked

In your home kitchen, the oven’s probably the most obvious place to crisp your dough and melt your cheese. Fortunately, this cooking method is usually one-and-done, with crust, cheese, and toppings cooking all in one go. (Exceptions include meats and sturdier veggies, which must be cooked separately.)

Most homemade pizza recipes call for heating your oven to high temps, anywhere from 400 to 550°F (204 to 288°C), for a brief baking time (up to 15 minutes). It’s always smart to visually check your pie as it bakes, though, to prevent the tragedy of a burnt pizza.

As for equipment, a pizza stone or other specialty pan isn’t necessary when baking — but with homemade crust, you’ll usually want some kind of pan to catch melty cheese before it decorates your oven. A rimless baking sheet should work just fine.

grilling

Grilling and baking have more in common than you might think. Both are dry cooking methods that use high temps — so it’s not surprising that grilling also makes for top-notch results with pizza. (And those grill marks on the crust are oh-so-irresistible.) Unlike baking, though, when grilling pizza, it’s best to cook your dough on one side, then add toppings and grill again.

Start by heating a grill to high and placing stretched dough directly on grates lightly greased with olive oil. Close the grill and cook for 2 minutes or until lightly browned on the bottom. Remove the dough from the heat, flip it over onto its opposite side, and top with sauce and toppings. Return to the whole pie to the grates and cook an additional 2 to 3 minutes.

Head here for our full guide on grilling the perfect pizza.

Microwaving

It may not be gourmet-approved, but zapping in the microwave can create tasty pizza in a flash. This method is best for individual slices or personal-sized pizzas with pre-cooked crusts. (Microwaves are good at melting cheese, but they’re not so good at cooking entire pans of dough.) Start with 30 to 60 seconds of cooking and increase as needed.

Once you become a pro at the basics, give these creative pizza recipes a spin.

Grilled pizza with figs, balsamic onions, and gorgonzola

Fire it up for this complexly flavored combo of ripe figs, tangy gorgonzola, and balsamic-sauteed red onions. And if grilling isn’t your thing, no worries — you can bake this one in the oven, too.

Get the recipe!

Best homemade vegan pizza

It’s not a contradiction in terms. Vegan pizza is not only possible, but actually delicious when done right. The trick to eliminating cheese (but retaining flavor) in this vegan variety is using high impact veggies like marinated artichoke hearts and roasted red peppers, plus creamy cooked chickpeas.

And if you really need cheesy flavor, there’s always the option for a sprinkle of nutritional yeast.

Get the recipe!

Mexican pizza

Pizza? Now that’s what I call a taco! (Where are our SNL fans at?) This recipe is a mashup of two familiar favorites: pizza and Mexican food. It’s also surprisingly healthy, with a black bean paste sauce and veggie toppings galore.

Get the recipe!

Whole wheat white broccoli pizza

This high fiber pizza jazzes up a plain white pie with a pop of green in the form of cruciferous veg. Purchase whole-wheat dough or make your own, then add four different types of cheese (YES, WE SAID FOUR), and top the whole thing off with fresh broccoli florets.

Get the recipe!

Almond crust margherita pizza

Can’t do gluten? No problem. This almond flour crust, which also happens to be yeast-free, lets you enjoy pizza night and stick to a GF diet. Classic margherita toppings of fresh tomato, mozzarella, and basil prove that simple is sometimes best.

Get the recipe!

Cast iron deep dish pizza

Deep-dish pizza may be the granddaddy of all restaurant pies, but you don’t have to go to a Chicago, Illinois-style parlor to get the signature inch-thick crust and stretchy mozz you crave. You can make it right at home! This recipe walks you through the steps of creating an iconic deep-dish pie in a cast-iron pan.

Get the recipe!

Happy pizza making!

Recipes with Whole Wheat Pasta

Guiding the way to thrive

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Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains

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By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel

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I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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