Disappearing breadsticks

For Christmas this year we decided to make pizzas using those bags of grocery store pizza dough. There was an extra bag, with garlic and herbs mixed into the dough, that we used for cheesy breadsticks.

For the recipe, I followed Easy Cheesy Breadsticks from food.com with some small adjustments, and holy cow, were they delicious. They came out of the oven just before the pizzas went in, and all but 3 were devoured before we had a chance to sit down for dinner.

My version

  • 1 bag of garlic herb pizza dough (plain white dough would also be great)
  • 1 tbsp unsalted butter, melted
  • 1/2 c shredded cheese, pizza blend
  • light sprinkle of dried basil
  • 1/4 tsp garlic salt

The dough came out of the refrigerator about 30 minutes before it went into the oven, during which time I shaped it into a rough rectangle. After topping, I got around 16 sticks from this dough.

These are on my must-make-again list. We dipped them into the pizza sauce I made for our pizzas, and it was a fantastic combo.

 

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Whole wheat sourdough pita with hummus, spicy carrots, and fried eggplant

Middle Eastern Mini Feast

After finishing Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, I was craving Middle Eastern food. Specifically, I was craving the Middle Eastern food from my favorite restaurant for that sort of thing. They make this fried eggplant dish that is like candy, and these spicy cooked carrots that burn the tastebuds but are soooo tasty. But instead of running over there for takeout, I wanted to try cooking my typical order at home.

Recipes

Whole Wheat Sourdough Pita adapted from Skillet Baked Whole Wheat Pita (Using Sourdough)

Hummus adapted from Lebanese Hummus Recipe From Scratch – Hummus b Tahini

Fried Eggplant adapted from Fried Eggplant with Garlic and Parsley Dressing

Spicy Carrots adapted from Spicy Carrots for Clear Skin

Process notes

Whole Wheat Sourdough Pita

  • 4 oz sourdough starter (fed)
  • 4 1/2 oz hard white wheat flour (unsifted)
  • 3-4 oz water (filtered)
  • 1 tbls honey
  • 1/4 tsp salt
  • 1 tbls vegetable oil

1:50 p.m.: Mix starter, flour, water, and honey together for a couple of min. (added quite a bit of extra water at this stage), then let sit for 15 min. Then add salt and vegetable oil. Mix for 2 min. on med-low. Do 4 stretch & folds with 5-min. intervals.

2:25 p.m.: Rest dough, covered.

4:00 p.m.: Dough isn’t rising enough, so move to slightly warmed oven until time to make pitas.

5:30 p.m.: Divide dough into 4 pieces and flatten out, using flour. Rest for about 15 min. then cook in hot, unoiled cast iron skillet for a few minutes on each side.

Hummus

  • 1/2 lb dried chickpeas*
  • 2 garlic cloves, minced
  • 4 tbls tahini paste
  • 1/3 c fresh lemon juice
  • 1/8 tsp paprika
  • 1/4 tsp salt
  • 1/2 to 1 c warm water

Process chickpeas with 1/2 cup warm water for 3 to 5 min. Add garlic, salt, and paprika, and slowly add tahini while processor is running. Slowly add lemon juice while processor is running, then mix for 2 min. Adjust seasoning and add more water if needed.

Serve at room temperature with olive oil drizzled over top.

*I put 1 lb of dried chickpeas in the pressure cooker with some salt and cooked for 40 min., using natural pressure release when done. It yielded 2 1/4 lb (940 gm) cooked chickpeas.

Fried Eggplant

  • 2 Philippine eggplant, sliced 1/4 inch thick
  • 2 tsp salt
  • Oil for frying

Sprinkle eggplant slices with salt and set in colander for 30 min. Then rinse under cold water and wring out water using a thin towel.

Heat oil in skillet and fry for several minutes on each side until golden. Transfer to a paper-towel-lined plate.

Spicy Carrots

  • 1 lb carrots, peeled and sliced 1/8″ thick
  • 1 tbls olive oil
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1/2 tsp chili paste
  • 2 garlic cloves, minced
  • Dash of caraway seeds
  • 1 tsp honey
  • 1/4 lemon, juiced

Saute carrots in hot oil in nonstick skillet for 5 min. Cover and cook for 3 to 5 min., stirring occasionally. Add cumin, paprika, turmeric, and salt. Saute until fragrant and pasty. Stirn in chili paste, garlic, caraway, honey, and lemon juice. Cook briefly, then serve. This is good at room temperature.

Results

Overall, I’m happy with how things turned out. I’m most excited about the hummus recipe. I had come to the conclusion that I didn’t really like tahini in my hummus, but it turns out that my last container of tahini paste was just really stale. The new one I picked up for this recipe was smooth and has a wonderful flavor. This hummus recipe is the best I’ve ever made and I’ll definitely make it again.

I had some problems with the pita dough sticking to my hands when I placed it in the pan to cook, so some of the pitas are wildly misshapen. They taste good though. Next time I’d try an overnight proofing to help strengthen the gluten (or more kneading), and less water.

The spicy carrots turned out really well. Next time I could up the chili paste a tad bit.

And the fried eggplant was OK, but rather bland — definitely not the magical eggplant I have at the restaurant. I wonder how they do it there…

Homemade white bread

Homemade white sandwich bread

This is the loaf that got me rolling on making bread from scratch at home. It was so exhilarating to see the dough rise properly, bake properly, and taste like real bread! For me, the significance of this loaf is huge. It’s led to a journey of learning more about healthy whole grain cooking and baking, and to a greater level of self-reliance. It’s so much more than a plain loaf of white bread.