Ingredients: 2 cups All-Purpose Flour
3 cups Whole Wheat Flour
2 cups water
1 Tbsp sugar
1 Tbsp salt
1 package (or 2 Tbsp) yeast
1/4 cup Olive Oil (and some extra)
In a mixing bowl, combine water, sugar, and salt. Stir until sugar and salt are dissolved. Add the yeast. Stir until yeast is dissolved. Let the mixture sit for 10 minutes. The water should have that familiar "yeasty" smell. It should also foam at the top.
Add the Olive Oil and 1 cup of All-Purpose Flour. Stir until dissolved.
Add 1 cup of Whole Wheat Flour. Stir until smooth. The mixture should start to become thicker.
Add 1 cup of All-Purpose Flour. Stir until the the loose flour is part of the thickening mixture.
Add 1 cup of Whole Wheat Flour and form dough into a ball.
This is where it becomes tricky!
Make sure there is no flour on the sides of the mixing bowl, and that all the flour is absorbed into the ball. Take the remaining 1 cup of Whole Wheat Flour and pour some of it onto a smooth, supportive surface. Make sure to choose a countertop or table that can withstand kneading.
Knead the dough at a fairly steady rate for about 15 minutes (use a kitchen timer if necessary). Kneading is folding the dough into itself, compacting, and folding again. Make sure the remaining 1 cup of Whole Wheat Flour is absorbed into the dough. After 15 minutes of kneading, the dough should be in the shape of a ball, about the size of a grapefruit.
Take this grapefruit-sized dough ball and pour a small amount of olive oil onto it and put it back into the mixing bowl. Seal the top with a cover or clear plastic wrap, and place the dough into an UNHEATED oven. Let the dough sit in the oven for 60 to 75 minutes. The dough will expand during those 60 to 75 minutes.
Take the dough out after the allotted time and pound it down to its original grapefruit size. Dough will make one large pizza or two small-medium size pizzas.
Add tomato sauce, cheese, or anything else you like, put it into a preheated oven (375 degrees F) for 20 minutes and you have delicious and whole wheat pizza!
3 or 4 heads of garlic
Some Olive Oil
Take 3 or 4 heads of garlic. Cut the tips off to expose the garlic cloves.
Take an oven-proof dish and pour in some olive oil, enough to coat the bottomof the pan generously. Put the garlic heads in the pan, cut side down.
Bake in the oven for 20 minutes at 375 degrees. Garlic should be soft and carmelized on the bottom. Remove and cool while you are preparing the baguette.
Cut the baguette in small slices. Brush the baguette slices with olive oil and bake in oven ona cookie sheet until lightly toasted. You can even melt cheese on the baguette slices if you want.
Take the garlic cloves and gently squeeze them out of the heads. Or you can pick them out with a fork. Take one or two cloves and spread them on the baguette.The garlic should be soft and easy to spread. Sprinkle lightly with salt if you prefer.
Wolfrum Family Favorite Birthday Curry (submitted by Vicki Wolfrum)
2 medium white or brown onions chopped fine
2 garlic cloves minced
2 tbsp olive oil
4 skinless, boneless, chicken breasts
4 tbsp curry powder
2 C non-fat milk or chicken broth
4 Tbsp cornstarch
4 Knorr Chicken Bullion cubes
2 C fat-free half and half
1 Tbsp Chutney or Apricot Jam
1 Tbsp Honey
Garlic and Salt (for flavoring)
2+ C half and half (for creamier consistency)
(This is a creamy European style curry that can be bland or spicy depending how much curry powder and how much red pepper is added- This serves 6 people and you can easily make it for up to 24 by doubling or tripling the recipe)
Cook the onions, garlic, and olive oil.
Chop the chickeninto bite size pieces (Or you can cook whole chicken breasts in the oven and chop into bite size pieces after they have cooked 30 minutes)
Add chicken to onion mixture and cook until tender (season with garlic salt if desired)
Once the chicken and onions are mixed together
add curry powder
Add Chicken Bullion cubes
Add 2 cups non-fat milk or chicken broth and bring to a boil
Mix cornstarch in 2 cups milk- pour mixture into bubbling chicken/onions/broth
As soon as it is mixed and starts to thicken- add more milk
Add 2 cups fat free half and half
Keep adding liquid until the curry is gravy consistency
Once it is thick and bubbly- add more curry powder and red pepper for spice to your taste
Add 1 tbsp chutney or apricot jam or a Tbsp of honey
Garlic salt and pepper to taste
If you need extra thickener- add another 1-2 Tbsp in a cup of milk and add to the mixture when it is boiling
Serve over white rice.
Chop- Pineapple, kiwi, peaches, strawberries, blueberries, bananas and other fruits to top curry
Also chop and cook 1 lb. of bacon and sprinkle bacon crumbles over finished dish with peanuts, other nuts, raisins, dried fruit and coconut if desired.
1 Can of Black Beans
1 Cup Brown Rice
4 Strips of Boneless, Skinless Chicken
1/4 C Olive Oil
1/2 C Shredded Cheese (any type)
Whole Wheat Tortillas (as many as needed!)
Prepare Brown Rice as instructed (Brown rice, typically, is healthier than white)
While rice is cooking, preheat a pan on medium heat. Spray pan with cooking oil (if desired), and drizzle about half the Olive Oil onto the pan.
When pan is heated, place Chicken onto the pan and cook until chicken is cooked 75% of the way (this is when the chicken has been flipped once). Add more Olive Oil as needed (when the chicken has absorbed the oil). Sprinkle pepper on the chicken.
(Chicken can be cut into small pieces if desired)
Open the Can of Black Beans, BUT DO NOT EMPTY THE WATER. Pour the Black Beans and the water in the can into the pan with the chicken.
Let the Black Bean / Chicken mixture cook until the water begins to dissolve or the Brown Rice is cooked.
Combine the Brown Rice and the Chicken / Black Bean mixture.
Slice Avacados (peeling the skin of course), and sprinkle the cheese onto a Whole Wheat Tortilla.
Scoop two spoonfuls of the Chicken / Bean / Rice mixture onto the tortilla. Roll the tortill and enjoy!
1 Tbsp Olive Oil
2 C Sliced White Mushrooms
1 Large Chopped Brown Onion
6 Thin Lean Pork Chops
1 Large Can of Diced Tomatoes
2 Cups Chicken Broth (or water)
2 Cups Orzo Paste
Several Leaves of Chopped Fresh Basil
1 Jar of Basil and Tomato Sauce
1 Box of Pasta
Some Salt and Pepper
1 Tbsp olive oil in a deep skillet
Sautee 2 cups slices white mushrooms
Add and sauté 1 large chopped brown onion
Cut the fat off 6 thin lean pork chops- Sprinkle with garlic salt and pepper
Add pork chops to the brown onions and mushrooms
Cook for 20 minutes on low-moderate heat
Add a large can of diced tomatoes
Add 2 cups chicken broth or water
Add 2 cups of orzo pasta and Mix well
Add several leaves of chopped fresh basil
Add one jar of Basil and Tomato spaghetti sauce -stir well
Cover with lid and cook for another 10 minutes until pasta is al dente
Cover the top with parmesan cheese
This meal can be reheated by placing in the oven for 20 minutes
This same dish can be made with boneless chicken breasts