After a fantastic year abroad in Switzerland and a few months of a blogging hiatus, I’m officially back in the cooking game – and back in Texas! Today, I thought I might share an absolutely fantastic recipe crafted by one of my former flatmates! Say hello to Whole Wheat Vegetarian Naan Wraps!
I’m a huge fan of these bad boys. Chock-full of protein and antioxidants, these are pretty easy to make and perfect for a summer lunch!
To start, the dough requires a little tender loving care but the result is well worth it. After combining all the ingredients found below, allow it to rise for about two hours. When ready, pinch off a medium sized bit and roll out until fairly flat, like so:
After this, grill it in a pan with a bit of olive oil until browned. When finish, top with the veggies (and legumes) of your choice! Personally, I enjoy a bit of cooked black or red beans, spinach, tomato, and avocado but the choice is yours!
Whole Wheat Veggie Naan Wraps
- 3 cups whole wheat flour
- 1 packet instant yeast
- ½ tbsp white sugar
- ¼ tsp baking powder
- 1 tsp salt
- 2 tbsp olive oil
- ¼ cup warm milk
- ¾ plain yogurt
Directions (from http://www.monsoonspice.com)
- Dissolve yeast in warm milk and keep aside for 10 minutes until it becomes bubbly and frothy.
- Next sift wheat flour along with sugar, baking powder and salt. Make a small well in the centre and slowly add yogurt, oil, and milk/yeast . Add little warm water if needed and kneading till you get soft pliable dough.
- Cover this dough with plastic wrap and keep it in a warm place for 1½ to 2 hours till the dough rises and doubles its original quantity.
- Punch down this raised dough to release air and divide it into equal, lemon sized balls.
- Heat griddle on medium heat. Roll a dough ball in little wheat flour and flatten it. With a rolling pin, roll it into a ¼ inch thick oval.
- Flip the naan and sprinkle little water and gently place it on the griddle.
- When you see bubbles forming on the surface of naan in few seconds time flip the naan until cooked evenly
Wazzzup mes amis?!?! Still here in Switzerland (or EN SUISSE if you’re feelin’ Frenchie) and life is sooo good! I’ve been up my usual tomfoolery, putzing around little villages, journeying up mountain tops via tram car, daily testing the whole “death by chocolate” hypothesis– you know the drill.
What’s more, thanks to my kitchen and ample supply of nearby cooking buddies, there’s been quite a superb amount cool culinary creations going on here. Take this fantastic recipe ( grace à Emma Rogers) for example. I give you: Literally, the Easiest Guacamole Bruschetta Ever.
This tasty treat combines good ol’ Texas ingredients with a little European class. The fresh baguette really makes this dish reach its maximum toothsome potential, especially when said baguette is smothered with a little garlic, olive oil….. and lots of love!
Fun fact- avocados in Switzerland are beautiful. So luscious and green and mouthwateringly delicious. Two of these, combined with a sweet tomato, lemon juice, salt and pepper are all you need for an extraordinarily easy peasy afternoon meal.
Literally, the Easiest Guacamole Bruschetta Ever
By: Emma Rogers
- 1 baguette
- a few cloves of garlic
- olive oil
- 2 avocados
- 1 tomato, diced
- lemon or lime juice
- salt ‘n pepper
For the guacamole:
- Peel the avocados and place in a medium sized bowl
- Mash the avocados
- Add the diced tomatoes as well as the lemon juice, salt and pepper to taste
For the bruschetta:
- Preheat the oven to 350 degrees and slice the baguette
- Using a spoon, drizzle the bread generously with olive oil. (I actually like to toast in the oven a bit before doing this, just so the bread gets a leeeetle firmer)
- Next, take a garlic clove and rub the slices down.
- Pop those suckers in the oven and cook until the garlic wafts through your house and makes your mouth water, and the bread is golden brown and crispy (about 5-10 minutes).
- Take the bread out and spoon the guacamole onto the slices. Eat everything!
While visiting Houston, Jonathan and I decided to whip up a lovely little pizza pie using my mom’s famous whole wheat crust recipe. If heaven were a pizza, it would be probably be this one complete with pineapple, sautéed zucchini, fresh basil, spinach, roasted turkey, tomatoes and goat cheese. Lemme tell you, the entire thing was downed in about 7.589 minutes (thanks to some help from the family of course).
The great thing about this pizza? You get to use any ingredients your heart desires. Not a fan of pineapple and goat cheese? No prob! Try some fresh parmesan or mozzarella, swap in some mushrooms, olives or even a few slices of hearty pepperoni. (However, if you’re willing, the pineapple-goat cheese combo IS as amazing as it sounds)
All ingredients aside, my favorite aspect of this pizza is definitely the crust. While going whole wheat may sound a little…well…unappetizing, both the texture and taste of this crust rock. It’s truly the best pizza crust I’ve ever had. And it’s incredibly easy, too.
Look at that rustic masterpiece!
So go sit on the porch and dish up a slice of this for lunch for yourself or a few friends. It’ll be well worth it.
Make-Your-Own Whole Wheat Pizza
1 recipe Whole Wheat Pizza Crust (see below)
1 small can plain tomato sauce
any toppings of your dreams! (I used…..)
- 1/4 cup chopped pineapple
- 2 slices roasted turkey breast, shredded
- 1/8 cup chopped tomatoes
- 1/4 cup goat cheese crumbles
- handfull chopped spinach
- 1/8 cup chopped zucchini, (sautéed in pan for a few minutes)
- 1 tablespoon chopped basil
- Begin making the dough for the pizza crust. Once you get to the rising stage, begin chopping/mincing/gathering all your ingredients while you wait.
- Once the dough is rolled out on the cookie sheet and has risen again for a few minutes, lightly spread with tomato sauce just until covered. Top with ingredients and bake for about 20-25 minutes until edges are lightly brown. Enjoy!
Whole Wheat Pizza Crust
3 cups wheat flour
1 package active dry yeast (.25 oz)
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water
- Mix water, yeast and sugar together and let it sit for 10-15 minutes until it gets bubbly on top.
- Pour that into flour, salt and oil. Mix just to combine and knead for about five minutes.
- Cover it up, let it rise for 30 minutes- 1 hour
- Roll out the dough using a rolling pin. Spread it out onto a cookie sheet
- Let it rise again once on the pan for about 15 minutes
- Bake at 375 for 20-25 minutes
Whenever I think of chicken salad, I always think of cute little 1960s tea parties where pretty ladies get together and eat finger sandwiches and talk about revamping the town’s scenic areas or implementing stop signs or partaking in some juicy gossip. Can you tell I’ve been watching a little too much Mad Men lately? Whatever the case, I find chicken salad completely delicious although I tend to stay away from those recipes involving obscene amounts of mayo and other unsightly ingredients. With the help of my mom, however, we created a “lightened up” version sure to satisfy any taste bud of those either health conscious or of a long-time chicken salad devotee.
In order to keep that creamy dreamy texture, plain old Greek yogurt is the key here. Substituting this for most of the mayo keeps everything light and fresh without sacrificing taste. To amp up the flavor, we also added the traditional celery, some Dijon mustard and just a pinch of sugar to get that mayo sweetness without the extra calories.
My favorite part of this recipe is the secret ingredient- chopped macadamia nuts. That extra crunch keeps the salad sweet and exciting with a great combo of textures and tastes. If you want, get creative and try adding some pineapple and red onion or cranberries and pecans. Let the salad be your blank mural of culinary inspiration!
Lightened Up Chicken Salad
- 5 teaspoons non-fat Greek yogurt
- 1.5 teaspoons Dijon mustard
- 1 teaspoon low fat mayonnaise
- 1 teaspoon macadamia nuts, chopped
- 1 stalk celery
- 2 cups chicken, diced
- salt, pepper, and a pinch of sugar
- parsley for garnish
- Chop celery quite thin and combine with chicken in a medium bowl.
- Add the yogurt, mustard, mayonnaise and stir to combine.
- Add the macadamia nuts, salt, pepper and just a pinch of sugar to taste.
- Garnish with a bit of parsley and serve with crackers or on tea sandwiches!