Tag Archives: sourdough

Pizza Roll (Stromboli)

Tasty Tuesday, , , , ,

It is crazy hot here in Oklahoma, which is natural for July but makes the house very hot if I cook as usual. So I’ve been trying to use the Ninja Foodi more and I have to say, I’m loving it!

I found a recipe a few weeks ago that baked bread in it. Yep, bake is one of the settings. :) We love pizza but it is just too hot to heat the oven up to 425º to make it. So I thought maybe I can make a bread with pizza flavors in it and then we can just bake it in the Ninja Foodi.

So Saturday morning I started the sourdough pizza dough. :) We love sourdough pizza dough. After it had risen the requisite 5-6 hours, it was time to form it and let it raise the remaining 1-2 hours before baking.

Unfortunately I had a pretty bad headache and had to lay down. However, Tiffany and Michael rose to the challenge and proceeded to finish off dinner. Now I was planning to make more of a loaf of bread but Tiffany didn’t understand that and instead made more of a stromboli.

They started by patting the dough out. It was supposed to be in a long rectangle but the picture they took seems to look more like a large circle.

Then a thin bit of pizza sauce.

Then it was topped with some low fat toppings. We used some turkey pepperoni and a couple of strips of turkey bacon.

Normally we would have added 2 ounces of low fat mozzarella cheese but we didn’t have any, so Tiffany added a few crumbles of colby-jack cheese (which may have been a little too much fat but it just made it a light crossover, if so).

Then we add some fat free cheese. It’s our personal choice. ;) And rolled it up.

Clearly, it fit into the foodi nicely and it could handle another half batch of dough when we need it. ;)

We baked it on 400º for about 20 minutes. I’ll need to look into how to keep it from getting quite so dark though.

We sliced it . . . it was a bit crusty. ;) But oh so good! We served it with more pizza sauce, for the drier bites.

Over all, it was a good first attempt. :)

Until next time, God bless,

Michele ºÜº

Bake It, Make It Day

Bread, Tasty Tuesday,

Last Friday was my first bake/make day this year. I’m out of so many things that my list of things to bake and make was too long for me to handle. I did only spend about few hours making things but I just couldn’t do any more and function the rest of the day/night. ;)

I thought I’d share the few things I made with you today.

I started by making my sourdough pizza dough so that it would be ready for dinner time. From here it went into a slightly greased bowl with a lid on it and put inside my gas oven which keeps at about 90º, so it is nice and warm for it to rise. :)

I wish I’d have taken a picture of the finished pizza because it was soooo delicious!!! I use the recipe from Glenda Goff’s cookbook, Around the Family Table, for the dough and then add toppings as per THM’s Sprouted Pizza Crust directions from  the February 2015 ezine. I use finely shredded part-skim mozzarella, some fat-free cottage cheese, some turkey pepperoni, and veggies (on mine and hubby’s). I also serve it with a side salad to ensure we are not hungry again in 5 minutes. ;)

Here is a version of Glenda’s recipe on her blog, which I may just have to do for Super Bowl Sunday with my extended family . . . love cheese stuffed crust pizza, but it’s not for weekly pizza night and losing weight. ;)

I then fed my sourdough starter in preparation for bread baking day. :) Bread baking didn’t actually happen until yesterday when Tiffany made it. :)

Then I made a batch of Briana’s thick pancake syrup from her second cookbook.

I like thick syrup but this one was a bit too thick for me. I think I’ll decrease the amount of gluccie next time. :)

Next up was the FP Trimmy Thousand Island. I made a double batch, as I usually do.

I wrote about how I make this here. For a simple recipe, it sure does take me a while to make this. :( But I love having it though.

My onion has been very strong the last several times I’ve made this. So I may cut back on the onion next time. At least I like Vidalia onion dressing too. ;)

The final thing I made at that time was a loaf of Swiss bread from the Trim Healthy Mama Cookbook.

It’s a really easy recipe where the hardest thing to do was separate the eggs. Although I think I may beat the whites in my KitchenAid mixer next time instead of the food processor and then just fold in the remaining ingredients in an effort to get a higher loaf next time.

I used this for a grilled cheese and pepperoni sandwich for lunch the next day.

I also processed into crumbs for a chicken cordon bleu casserole and will use some in a meatloaf skillet tonight. :)

Well, that was my baking day. What do you prep bake/make?

Until next time,

Michele ºÜº

Sourdough French Toast

Bread, Breakfasts, Tasty Tuesday, ,

This is something Tiffany has been eating a lot of lately. She just pours a little of this and a little of that into her bowl and soaks her bread in it.

First we slice two pieces of sourdough bread. My poor bread is still very short, maybe one day it will rise and bake properly. :)

Ours is still a bit frozen. :D But this knife does the trick.

Pour some cashew milk (probably about a 1/4 cup) into a container that will hold your bread flat and keep it in contact with the liquid.

(This is the second time she’s made this today, so you can see there is already some of the mixture in the container. ;) )

Next add about two egg whites (about 1/4 cup from a carton of whites). Yes sometimes I need the simplicity of the carton over the frugality of the eggs and separating them myself.

Then a sprinkling of cinnamon and a splash of vanilla.

Then just combine with a fork to ensure the egg whites are broken up a bit and blend with the milk and cinnamon.

Soak the bread in the mixture, flipping to soak both sides.

The put in a heated skillet over medium to medium high heat.

Since our bread was still somewhat frozen, it didn’t absorb as well, so we pour a little more of the mixture on top as it cooks, so that each piece gets its fair share. ;)

Flip and cook on the other side.

Then serve with desired toppings. I usually use a bit of on plan syrup and/or a bit of sugar free jelly. Tiffany likes to add some sugar free chocolate chips and sugar free syrup. :)