Easy Grilled Flatbread

It is 95 degrees out and I have no intention of starting my stove today. Not even the toaster if I can avoid it. A big pile of salad greens and veggies will be the star on my dinner table tonight.  Need a side dish to make it a heartier meal? I will be grilling a couple chicken breasts as well as a flatbread for the carnivores.

Super easy and fast. Once you have made these they will be a summer favorite.

Grilled Flatbread

1 cup warm water
2 teaspoons instant dry yeast
2 teaspoons sugar
3 cups AP flour
2 teaspoons butter or margarine


First I'll tell you how I make it, then give you an alternative.

Put warm water in bowl of food processor. Mix in sugar and yeast. Add flour and butter. Process until dough comes together into a nice springy ball, about 2 minutes.  Place dough in greased bowl to rise. Let it sit while the grill heats up. I cheat and use an electric grill.

Divide dough into 4 pieces. I use a rolling pin to roll each piece out into a rectangle. If you are feeling brave pull and stretch into shape.

Carefully place dough rectangle onto hot grill and cook for 5 minutes each side. Slather with butter and parmesan cheese for bread sticks or munch  plain.

Note:    Don't have a food  processor or even a grill? No problem. Mix the ingredients for the bread in the same order in a large bowl. Knead about 5 minutes until you have a smooth elastic dough. Sometimes I can talk my kids into doing this while I prepare the rest of supper. After a 20 minute rest, roll out the dough as described above. You can bake in the preheated oven or toaster oven at 450 degrees for about 10 minutes.

I make all 4 flatbreads and use the extra for pizza shells. Yum!

My Favorite Sweet Pickles

The bins full of pickling cucumbers are starting to show up at the farmer's market. I made my first  batch  of the season this morning of my favorite sweet pickles, also known as bread and butter pickles. You can't buy  the homemade taste of pickles and the recipe is simple. Enjoy!

Bread  and Butter Pickles

makes about 3 pints

8 cups of sliced pickling cucumbers
1/2 cup of salt

4 cups vinegar
2 cups brown sugar( I have used white sugar)
1 tablespoon pickling spice
2 inch stick cinnamon
6 whole cloves
1 teaspoon mustard seed
pinch turmeric

Note:  If you can't find pickling spice you can make your own. Recipe follows the pickles

Place cucumbers in a large bowl or plastic container. Sprinkle with the salt and cover with cold water. Let stand overnight in the refrigerator.

Drain cucumbers and rinse with cold water.

Combine everything else in a heavy pan. Bring to a boil. Cook over medium heat for 10 minutes.
Add drained cucumbers. Bring back to boil and cook another 5 minutes.
Pack into clean jars carefully and let cool.
Store in the refrigerator.

Pickling Spice

makes about 2 1/2 cups

1/2 cup mustard seeds
1/4 cup ground coriander
1/4 cup fennel seed
1/4 cup whole cloves
1/4 cup celery seeds
1/4 cup cinnamon sticks, crushed
1/4 cup black pepper corns
2 tbsp. dried ginger, coarsely chopped
6 dry bay leaves, crushed

Combine all. Store in a cool dry place for up to a year.
I make a fresh batch every year when I start pickling again.

Vegan Chocolate Cupcakes

I am not strictly vegetarian or vegan, however, my  diet tends to those foods. I am not afraid of those labels because of that so I frequently try out vegan recipes. Every now and then I find a gem that makes it's way into my every day cooking. These cupcakes are one of those recipes.

My kids loved these. Instead of frosting them I just dust them with powdered sugar. You could be creative and serve with fresh raspberries and whip cream or a decadent fudge frosting.

Vegan Chocolate Cupcakes

 

makes 12 cupcakes or 24 mini's or 6 texas size

1 1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup strong coffee
1/4 cup grapeseed oil (or canola)
1 teaspoon vanilla
2 tablespoons molasses
2/3 cup vegan dark chocolate chips
Confectioner’s sugar (optional)


Preheat the oven to 350 degrees F. Grease or line a 12-cup cupcake pan.

In a medium bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk coffee, oil, vanilla, and molasses. Pour the coffee mixture into the dry mixture and mix with a wooden spoon until smooth and combined. Do not over beat. Mix in chocolate chips. Place batter evenly into cupcake pans, about 2/3's full. I use an ice cream scoop.

Bake for about 20-25 minutes, or until cupcakes spring back when lightly touched in the middle. Let cool completely in the pan.

Parmesan Peppercorn Salad Dressing

90 degree weather has me staying out of the kitchen and wanting the convenience of fast food but on my ramen noodle budget.

Salads are a no brainer. An abundance of cheap fresh produce with a couple homemade sides makes this  budget friendly, cool, and healthy.

Parmesan Peppercorn Salad Dressing.

Whisk together

1 cup mayonaisse
1 cup sour cream
1/2 cup grated parmesan cheese
1/4 cup milk
3 tablespoons lemon juice
2 teaspoons coarsely ground pepper
1/2 teaspoon granulated garlic

Pour into clean glass jar, cover and refridgerate for up to 2 weeks.