recipe « ForkBytes

Khobz Eftir (“Bread Pie”)

Note: this piece first appeared in the July 2008 issue of Clark Wellness ForkBytes.

Contributed by Sara Scott (learn about Sara)

A note from Sara: This bread is something that my host Mom, Ja-Ja, makes quite often. They call it a “galette,” but the recipe comes from Algeria, so I often call it Algerian bread. She makes it from memory, so I did my best trying to write it down, especially using customary measurements for us Americans. 1 cup of milk may be used instead of one of the cups of water, if desired, and you may add other ingredients to suit your taste!

1 pound semolina flour
1/2 teaspoon of salt
1 cup oil (vegetable, sunflower, or olive, preferably)
2 cups water

In a large bowl, mix the flour and the salt. Add the water and stir until well blended. Stir in the oil and continue stirring, again until well blended.

Knead briefly on a floured surface. Add more water to obtain a firmer dough, if necessary. Divide the dough into three balls of equal size.

Place a large sauté pan over medium heat on the stovetop.

Take one ball of dough and continue pressing down on it using the palms of your hands until the dough forms a round shape with the thickness of about 1/2 inch. Make sure that the flat wheel of dough can still lay flat on the pan you are using. When forming the round shape with your palms, start in the center and work your way outwards, moving around in a spiral manner. To form the edges, put one palm on top of the dough round and the other palm along the side, facing the center of the dough round, and work around the dough to form a firm and smooth edge, still about 1/2-inch thick. The process may need to be repeated more than once, even a few times.

Place the round on the heated pan. Grease or oil may not be necessary for the bottom of the pan, but you can use it if you desire. Using a fork, poke holes around the dough round numerous times (about 30 times, more or less). After 3 to 4 minutes flip the bread over and poke holes on this side with the fork in the same manner. Flip the bread over as many times as necessary until the surface of the bread browns on each side and the bread is hard.

While the dough rounds heat in the pan, form the other dough balls into dough rounds as described above. Serve the bread hot or at room temperature, whole or cut into triangle slices using a pizza cutter.

Chickpea Flour Mini Pizzas

Note: this piece first appeared as the June 2008 ClarkWellness.net Recipe of the Month.

Makes 8 to 10 mini pizzas

These delicious pizzas make a delightful and elegant appetizer when topped with marinara sauce, finely diced peppers, and chopped herbs. They also make adorable kid-friendly fare when topped with olive “eyes” and zucchini “smiles.” Chickpea or garbanzo bean flour is available in natural foods markets.

1/2 cup chickpea (garbanzo bean) flour
1/3 cup water
1 tablespoon extra-virgin olive oil, plus an additional 1 teaspoon for drizzling
heaping 1/4 teaspoon sea salt
1 teaspoon mixed dried herbs
1/4 teaspoon garlic powder
spray oil
toppings of choice (marinara sauce, veggies, herbs, proteins, cheese, etc.)

In a bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, sea salt, herbs, and garlic powder. Using spray oil, generously grease a medium skillet and place over medium to high heat. When the skillet is hot, drop in the batter by tablespoons. Cook the “pancakes” about 2 to 3 minutes on each side. Remove to a paper towel to drain briefly. Add toppings of choice. If desired, place the mini pizzas under the broiler briefly to warm toppings and melt cheese, if using, before serving. Makes 8 to 10 mini pizzas.

Gluten-Free Lemon Scones

Note: this piece first appeared in the June 2008 issue of Clark Wellness ForkBytes.

by Chef Andrea Boje (please read Andrea’s explanation of gluten-free flours)

Makes 6 to 8 scones

1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup millet flour
2 teaspoons baking powder
2 teaspoons xanthan gum
1/4 cup honey
1/2 cup butter
2 eggs
1 1/2 teaspoons lemon zest
1 tablespoon lemon juice
1/3 cup almond milk
orange juice
2 tablespoons turbinado sugar

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine brown rice flour, sorghum flour, tapioca flour, millet flour, baking powder, and xanthan gum. Cut in butter with a pastry blender or 2 knives until dough forms coarse crumbs.

In a separate bowl, whip eggs and then stir in honey, lemon zest, lemon juice, and almond milk. Pour mixture into the dry ingredients and stir to mix.

Knead dough with hands. Sprinkle with additional flour if dough is too wet to handle. Form dough into a round shape about 1 inch thick. Cut into 6 or 8 wedges and place on baking sheet. Brush each wedge with orange or lemon juice and sprinkle with turbinado sugar. Bake for 20 minutes, turning halfway through baking time.

Scones will store in the refrigerator or in an airtight container for 1 week.

Garlic Kale

Note: this piece first appeared as the May 2008 ClarkWellness.net Recipe of the Month.

Serves 4

This delightful and simple kale recipe is bursting with garlic flavor. It’s a delicious side dish with minimal preparation, so you can easily add it to any meal — even on a busy weeknight. Any kind of kale (including curly green kale, purple kale, or lacinato kale) works well.

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced or pressed
1 bunch kale, washed and cut or torn into bite-sized pieces
sea salt to taste
1/4 cup water

Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook briefly (about 1 minute). Add the kale and stir briefly until the kale is coated in oil and garlic. Sprinkle with sea salt. Add the water, stepping back from the pan to avoid splattering oil. Cover the pan and cook until the kale is tender, about 5 to 7 minutes. Serve immediately.

Olive-Walnut Pâté

Note: this piece first appeared in the May 2008 issue of Clark Wellness ForkBytes.

Makes about 2 cups

2 cups green salad olives, drained
1 1/2 cups toasted walnuts
1/2 cup extra-virgin olive oil
sea salt to taste

Place all ingredients in a food processor and process until smooth. Serve with toasted whole-grain pita bread.

Quinoa Salad with Herbs & Asparagus

Note: this piece first appeared as the April 2008 ClarkWellness.net Recipe of the Month.

Serves 4

This delightful salad is bursting with the delicious flavors of spring. Tender green asparagus joins whole-grain superstar quinoa, sliced carrots, and fresh herbs to produce a simple, easy side dish perfect for a quick weeknight meal. Add some lean protein for an instant entrée. Serve warm or at room temperature.

2 cups cooked quinoa
1 cup sliced fresh asparagus, blanched
1 cup sliced carrots, blanched
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons brown rice vinegar
sea salt and freshly ground black pepper to taste

Combine all ingredients and serve.

Roasted Spring Beets

Note: this piece first appeared in the April 2008 issue of Clark Wellness ForkBytes.

Serves 2 to 4

2 large beets
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste

Preheat the oven to 350°F.

Bring a pot of water to a boil. Add the beets and blanch briefly, until skins are loose, 3 to 5 minutes. Remove the beets and immediately plunge them into a bowl of ice water. Peel and cut into bite-sized pieces.

Place the beets in a roasting pan in a single layer. Toss with the olive oil, salt, and pepper. Cover with foil and place in preheated oven. Roast for 30 minutes, then remove the foil. Bake an additional 20 minutes or until beets are tender. Adjust seasonings and serve.

Warming Ginger-Aduki Soup

Note: this piece first appeared as the March 2008 ClarkWellness.net Recipe of the Month.

Serves 4

This warming, soothing soup includes aduki beans (also called adzuki, adzuki, azuki, or asuki beans), which are small reddish beans. Kombu, a sea vegetable, is also included to remineralize the soaked beans and improve digestion. Both these ingredients are available in health food stores and Asian markets.

1 cup dry aduki beans
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cups chopped butternut squash
2 teaspoons grated ginger
generous pinch sea salt
1 2-inch piece kombu
6 cups chicken, fish, or vegetable stock

Rinse the beans and soak, overnight, in enough water to cover generously. Drain, rinse, and set aside.

Heat the olive oil in a soup pot over medium heat. Add the onion, squash, ginger, and sea salt and sauté until the onion is translucent, about 5 minutes. Add the reserved beans, kombu, and stock. Bring to a boil, turn down the heat, and simmer until the beans are very tender, 40 to 60 minutes. Adjust seasonings.

You may serve the soup as is, or you may purée part or all of the soup prior to serving.

Cleansing Chard-Lemon Soup

Note: this piece first appeared in the March 2008 issue of Clark Wellness ForkBytes.

Serves 4

1/2 lemon
1 teaspoon extra-virgin olive oil
2 cloves garlic, sliced
3 stalks celery, sliced
6 cups vegetable stock
1 bunch Swiss chard, washed and cut into bite-sized pieces
sea salt to taste
2 radishes, thinly sliced

Juice the lemon and set the juice aside. Cut the rind into 2 or 3 large pieces; set these aside as well.

Heat the oil in a soup pot over medium heat. Add the garlic and celery and cook briefly. Add the vegetable stock and the reserved lemon rind. Bring to a boil. Lower heat and cook until the celery is almost al dente, about 3 to 5 minutes. Remove lemon rind.

Add Swiss chard and stir until chard is just wilted. Stir in the sea salt and reserved lemon juice to taste and serve immediately, topped with radish slices.

Comforting Sweet Potato Purée

Note: this piece first appeared as the February 2008 ClarkWellness.net Recipe of the Month.

Serves 4

This delicious, comforting dish is rich in immune-boosting beta-carotene. It’s perfect for when you have a cold or are feeling under the weather — the simple purée is easy on the digestive system and very nourishing. Of course, you don’t have to be sick to enjoy the wonderful flavors of this dish!

1 onion, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 whole cinnamon stick
3 whole cloves
3 slices fresh ginger
1 cup apple juice, plus more if desired
water
sea salt to taste
1 tablespoon virgin coconut oil
ground cinnamon for garnish

Place the onion, sweet potatoes, carrots, cinnamon stick, cloves, ginger, and apple juice in a medium sauce pot and add enough water to cover the vegetables. Bring to a boil and cook until the vegetables are very soft, about 15 minutes. Drain. Remove the cinnamon stick, cloves, and ginger.

Place the cooked vegetables in a food processor along with sea salt to taste, more apple juice, if desired, and coconut oil, and process until the mixture is creamy and smooth. Serve warm, garnished with a sprinkle of ground cinnamon.

ForkBytes

Grab life by the fork

Khobz Eftir (“Bread Pie”)

Chickpea Flour Mini Pizzas

Gluten-Free Lemon Scones

Garlic Kale

Olive-Walnut Pâté

Quinoa Salad with Herbs & Asparagus

Roasted Spring Beets

Warming Ginger-Aduki Soup

Cleansing Chard-Lemon Soup

Comforting Sweet Potato Purée

Pages

Categories

Archives

Pages

Categories

Archives