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Whole wheat and honey pizza dough
Homemade granola

There could be more stuff here. La la la. It doesn't matter what goes here so I'll just practice my typing.

Whole Wheat and Honey Pizza Dough
(bye bye Boboli)

1 (1/4 oz) package active dry yeast
1 C warm water
2 C whole wheat flour
1/4 C wheat germ
1 tsp salt
1 tbsp honey (or use Agave nectar like me)
1 tsp olive oil + extra for spreading on dough
1-2 tsp cornmeal

Preheat oven to 450. (You may not want to do this until dough has been rising for about 20 minutes.) If you are using a pizza stone, put it in the oven when you start preheating.

Mix active dry yeast with warm water in a small bowl and let stand about 10 minutes.
Mix whole wheat flour, wheat germ and salt in a large bowl.
Add the honey (or agave nectar), yeast mixture and olive oil. Stir together.

Let stand in a warm place to rise about 30 minutes. (I microwave a cup of water for 2 minutes, and then let my dough sit in the microwave.)

Sprinkle cornmeal on your pizza stone or pan so the dough does not stick. Roll out the dough and poke a few holes in it with a fork. Spread a tsp or two of olive oil on it and cook in the oven 5-7 minutes.

Remove from oven and add your sauce and toppings.
Tip for bell peppers: Slice them and broil them in the oven about 8 minutes while your dough is rising. Plunge them in ice water and peel off the skins. Dry them with paper towels before topping your pizza.

Tip for cheese: Don't use bag cheese. It's better if you grate your own (especially parmesan).

before going in the oven

Don't use as much sauce as us. Chris hates crust, so he makes me spread the sauce to the edges.

Chris' half=bacon and parmesan
Fran's 1/4=pineapple, reduced fat feta and parmesan
Fran's 1/4=parmesan, reduced fat feta, green and yellow bell peppers, onions

Since this is too much pizza for two people, we save it, and it's still good re-heated the next day!

Homemade granola
(I top this with low fat plain yogurt and fresh berries and eat it for breakfast. It smells heavenly while it is baking).

Dry Ingredients:

-5 cups gluten free rolled oats
-1 1/2 cups almond slivers
-1/2 cup sesame seeds
-1/2 cup wheat germ
-2 tsp ground cinnamon
-1 tsp pumpkin pie spice
-1/2 cup dried fruit

Wet Ingredients:

-3/4 cup unsweetened applesauce
-1/3 cup agave nectar
-2 tbsp canola oil

Preheat oven to 300.
Mix all dried ingredients (except dried fruit) in a bowl. Add the wet ingredients and mix. Divide evenly into (2) 9x9 inch pans. Bake 45 minutes, stirring occasionally. Add the dried fruit once the mixture cools.

Yes, it looks like something my horse would eat, but give it a try. You will like it!

Oven-roasted sweet potatoes with rosemary
(I decided to combine two of my favorite things in the kitchen: sweet potatoes and rosemary. Thinking I had invented something truly marvelous, I googled it only to find this recipe had already been discovered by someone else. Still, they are delicious; you should definitely try them. Chris even likes them, although he does load them with ketchup. We like them so much that we can eat one potato between the two of us, but you could probably get away with three servings per potato).


2 sweet potatoes
several glugs of olive oil (I told you I do not measure)
dried rosemary (fresh is better if you have it)
black pepper
sea salt

Preheat oven to 400.
Peel the potatoes and pat dry. Chop off both ends. Slice to desired thickness (think really thick potato chips). Set aside.

This picture looks slightly inappropriate. Sorry for that. Blame Chris. He picked out the oddest looking sweet potato ever.

Mix olive oil, rosemary, pepper and salt in a small bowl. Dip each potato slice into the mixture and allow to drip dry a few seconds.

Spray a baking sheet with cooking spray, and spread out the potatoes on it. You can sprinkle some more rosemary on them if you wish. Cooking time varies depending on how thick you sliced them. I usually leave them in the oven about 20-25 minutes.

Try to slice them to equal thickness. If you don't, you will get burnt ones like that guy on the right.

Salmon with paprika and wilted spinach


2 salmon fillets
a couple of sprinkles of paprika
2 tsp light brown sugar
1 tbsp thyme plus a little extra to sprinkle
enough orange juice to cover salmon as marinade
baby spinach leaves
3 tbsp olive oil

Marinate salmon in orange juice, 2 tbsp olive oil and thyme for 30 minutes to 1 hour. Discard marinade and place salmon skin down on tin foil. Sprinkle with thyme and paprika. Top each piece with 1 tsp of brown sugar. Fold up in tin foil and grill skin side down about 4-5 minutes. Rotate and grill an additional 4-5 minutes. Remove skin and serve topped with wilted spinach.

For the wilted spinach simply combine remaining olive oil and two handfuls of spinach leaves in a sauce pan on the stove over medium heat. Cook until the spinach wilts (about 3-4 minutes), stirring occasionally.
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