Bio

Paul Zappitielli is a web designer and skilled Marketing Director. He completely designed this website and currently maintains it from Queens, New York City.

If you are interested in having Paul design your website, please send an email to PaulZappitielli@gmail.com or call Paul at 718.288.5008

Recipes:

Whole Wheat Pizza Dough

Whole Wheat Flour Tortillas

Mexican De-Lite!

Whole Wheat Pizza Dough

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!

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Whole Wheat Flour Tortillas

Ingredients:
4 C Whole Wheat Flour
1/8 Tsp Baking Powder
1/2 C Vegetable Shortening
1 1/2 Tsp Sea Salt
1 1/2 C Warm Water

Mix the Whole Wheat Flour and Baking Powder in a bowl

Add the Vegetable Shortening and mix it with your hands until you get a coarse meal consistency

Dissolve the Sea Salt into the Warm Water.

Drizzle the salt water mixture into the flour and mix with your hands into a soft dough. Add more warm water if it's not coming together.

Form the dough into a ball. Put it in a bowl and cover for 20 minutes.

Break the dough ball into twelve smaller balls. Put a little bit of shortening on your hands and roll them into balls.

Flatten each ball out into a tortilla. Put flour on the surface before rolling them out. Get them as thin as possible.

Preheat a pan on medium heat. Cast iron works well for tortillas.

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Mexican De-Lite!

Ingredients:
1 Can of Black Beans
1 Cup Brown Rice
4 Strips of Boneless, Skinless Chicken
1/4 C Olive Oil
Black Pepper
1 Avacado
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!

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Paul Zappitielli
Web Design
PaulZappitielli@gmail.com

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