Browsing Tag

olive oil

Brussels Sprout & Red Onion Flatbread

February 5, 2013
brussel-sprout-red-onion-flatbread

I woke this morning to find a light dusting of snow outside covering the lawn and streets. The colder temperatures and rain are something I’ve grown accustomed to living in the Emerald Isle, but snow is something so foreign. While looking out the window I pondered what to do to keep warm. My first thought was to build a fire, but that was out of the question. The next thought, of course, is comfort food. At this time of year it has to be something rich, nourishing and earthy. I know just the thing – bread.

I’ve been looking forward to sharing this recipe very much, only because it is really good. This bread does not need much in terms of toppings. It can easily be enjoyed on its own or topped with something a little creative, like Brussels sprouts and red onion.

Cozy up and enjoy the season.

brussels-sprouts

Brussels Sprout & Red Onion Flatbread

Makes 4 flatbreads

Ingredients:

  • 2.5 cups light spelt flour, plus more for shaping
  • 1 cup whole spelt flour
  • 1 cup lukewarm water
  • 1 1/2 Tbsp. active dry yeast
  • 2 Tbsp. olive oil
  • a pinch of sea salt

Toppings:

  • brussels sprouts, shaved thin on a mandoline
  • red onion, sliced
  • crushed red pepper flakes

Directions:

    1. Sift flour into a medium bowl.
    2. Dissolve yeast and salt in lukewarm water. While stirring with a wooden spoon, add to flour and stir in olive oil until well incorporated.
    3. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large bowl. Cover with a clean dish towel and let dough rise at room temperature until dough has doubled in size, about 1 – 2 hours.
    4. Preheat oven to 350° F (176° C).
    5. Transfer dough to a floured work surface. Divide into 4 equal portions. Working with 1 portion at a time, mold gently into a ball. Roll out portion of flatbread dough on a piece of parchment paper or a floured baking sheet. Repeat with remaining portions.
    6. Arrange dough disks on baking sheet and sprinkle with crushed red pepper flakes. Bake bread until it is crisp and browned – about 30 minutes. Top with desired toppings. Share and enjoy!

 

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

6 Comments

Roasted Kale Salad

January 18, 2013
roasted-kale-salad

You all know I’m a huge fan of raw salads, but sometimes I crave my greens with a little warmth. For this salad I roasted the kale in the oven which gives it a nice crispy yet tender bite. Now, don’t be fooled by appearances. This salad may really only have a few ingredients, but it is a whole lotta delicious. Sometimes combining just a couple seasonal elements in a simple way, allows each ingredient to shine without a lot of fuss. For a main course, this is on the lighter side. Feel free to add some quinoa or brown rice to make it a heartier meal.

Kale is an excellent source of vitamin A, vitamin C, vitamin B6 and manganese. It is also a very good source of dietary fiber, calcium, copper and potassium. This combination of vitamins, minerals, and phytonutrients makes kale a health superstar, for real. It is also the richest source of carotenoids in the leafy-green vegetable family, making it a top cancer-fighter. The calcium in kale is more absorbable by the body than milk (and ounce for ounce, contains more calcium than milk)! This makes it an excellent choice for both prevention and treatment of osteoporosis, arthritis and bone loss.

I think you’ll be surprised how easy and tasty this kale preparation is! Why not give it a try this weekend?

kale-salad-roasted

Roasted Kale Salad

Ingredients:

  • large bunch of kale
  • olive oil for drizzling
  • sea salt and pepper
  • 2-3 scallions, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup sunflower seeds (or any seed or nut you like)
  • 1-2 Tbsp. nutritional yeast (optional)
Directions:
  1. Preheat oven to 375°F (190°C).
  2. Rinse kale and pat dry thoroughly. Roughly chop leaves.
  3. Toss with olive oil, salt and pepper in a large bowl. Spread on to a single layer on a baking sheet. Bake for 15 to 20 minutes, stirring every five minutes or so, until the edges are crispy and browned and the centers are wilted. Remove from oven, let cool to room temp.
  4. Add scallions, parsley, sunflower seeds and nutritional yeast before serving. Enjoy!
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