Ok.....so it's not secret that I'm a Food Network junkie, I'll admit it. So I've watched a ton of food shows and seen a pizza with an egg on top a ton of times. Well Saturday mid afternoon Tattoo Man and I had just gotten home from a long morning of yard saling and we were starving. You know when you just go back and forth from the frig to the freezer to the pantry and nothing is jumping out at you?? Well this is what happened to me that day.
Well then I opened the freezer for like the tenth time and I notice the whole wheat pita just sitting there staring at me. So I'm thinking.....ok....pita....now what?? And different things go through my mind...hummus.....egg salad....tuna....pizza....hey back the truck up....PIZZA!!! But I didn't have any sauce.....so I'm thinking some more and I had a flash back of Triple D where they put an egg on the pizza and I thought....eeeehhhh.....lets give it a whirl.
So I threw together this little number and I ate it again today cuz I love it sooooo much!! I hope you give it a try because it really is delicious!!
1 whole wheat Pita bread
4 slices of fresh tomato
1/4 cup grated mozzarella cheese
1 tsp grated Parmesan cheese
1 egg
pinch of season salt
pinch of italian seasoning
Preheat oven to 350. Place pita on baking sheet. Next place tomatoes and then cover the whole pita with mozzarella cheese. Now crack egg carefully in the center of pizza. Sprinkle with remaining ingredients. Bake for 10-15 minutes depending on how done you like your egg. I like mine with the yoke still runny. These are very tasty!!
These made me happy!! Sometimes you just need something sweet and warm and these surely took care of that for me!! I also made these sugar free, because I used xylitol. I also used fresh berries because I just like to do that rather than use frozen. :)
I hope you enjoy these as much as my family and I did!!
2 1/2 cups whole wheat flour
1/2 cup brown sugar (I used xylitol)
1 1/2 T baking powder
1/2 tsp salt
1/2 cup rolled oats, plus more for tops
11 T cold butter
6 T milk (I used almond milk)
1 mashed ripe banana
3/4 cup diced fresh strawberries
1 egg, beaten
sugar to sprinkle on top
In a large bowl combine flour through oats then cut in cold butter with pastry blender. (or fork or your fingers or food processor) When well blended and looks sandy, add milk and banana until mixed well. Fold in Strawberries. Pour dough onto floured surface and flatten into a rectangle about 1"thick. Cut into four sections and then in half. Cut each square into triangles. Brush with beaten egg and sprinkle with sugar and oats. Bake at 350 for 20-25 minutes.
Yeah yeah yeah......I'm back......did you miss me??? I've been sick....boo hoo...poor me!! Between my bum arm and having this stupid cold...Ive just felt like poo....and didn't feel like doing much of anything. Well.....except that I still cooked.....cuz....um...I cant stop doing that!! Now I'm all backed up on my blog posts, and I have like 5 to do...so it might take me a day or two!!
OMG.....my first post.....Whole Wheat English Muffins.....what can I say except....FABULOUS!!! These were super easy (in a couple of hour sorta way) to make!!! They came out way better than store bought, they were light and fluffy, they toast up perfectly and they freeze great!!! You should DEFINITELY make them!!
1/4 c. warm water
1 package dry yeast (or 1 Tbsp.)
2 c. whole wheat flour, plus more as needed during kneading
1 c. all-purpose flour (you may use all whole wheat flour, but you will have a denser muffin)
1 1/2 tsp salt
1 c. milk
3 Tbsp. canola oil
1 Tbsp. honey
1 egg
cornmeal, as needed
Sprinkle yeast over warm water (110 degrees) and let stand until foamy, about 5-10 minutes. I did this in the bowl of my Kitchen aid mixer.
In a large bowl, mix flours and salt.
In a separate bowl, mix milk, oil, and honey. Add egg and stir until well blended. Add in yeast mixture.
Add dry ingredients to the wet ingredients in your stand mixer with dough hook attachment and let mixer mix it for 8 minutes. If dough is too sticky to knead, add flour one tablespoon at a time. Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour. I always stick mine in the oven on warm and it works perfectly every time!!
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2″ thickness. Cut into approximately 3″ rounds. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side then add to baking sheet and bake in oven at 350 for 10 minutes. Remove from oven and let cool.
Pssshhh.......why anybody buys pancake mix in a box or bag is beyond me!!! It is so easy and painless to make your own pancake batter and the taste.....well there is just no comparison!! Then....toss in some blueberries....and.....hello....breakfast is ready!! But...you cant have pancakes without bacon....and sausage. Then, this morning I found myself cutting up fresh fruit too....but breakfast was AMAZING!!!
I live in a fairly small city, the population is like 80k so it not tiny by any means but it's not a San Francisco or LA. So, we don't have a ton of variety for grocery shopping!! I wish we had a Whole Foods store because that would be awesome. There was a point in time when I wished we had a Trader Joe's and we finally got one of those, so maybe if I wish hard enough, I will get that wish too. But sometimes, even in small towns, you find a gem of a store, and we do have one of those in Moore's Flour Mill in downtown Redding. This place is U-STINKING-MAZING!! Their prices are phenomenal, everything is milled on site and very fresh and their customer service is OUTSTANDING. They have spices, pasta, and every kind of flour and grain you can think of!! I LOVE that place!! I just had to give them a little shout out, because that's where I got my buckwheat flour and oat flour from that I used in this recipe. (Among lots of other things too!)
Tattoo Man said that the blueberry buckwheat pancakes were super good, and if I can please Tattoo Man with my cooking it makes me a happy Mrs. Tattoo Man!!! ;) Even the teens were happy and my youngest always tells me he doesn't like anything with a wheat taste to it......I love tricking him!! ;)
I hope you enjoy this recipe as much as we did!!
Blueberry Buckwheat Pancakes
3/4 cup buckwheat flour
1/2 cup whole wheat flour
1/2 cup oat flour (or ap flour if you don't have oat or 1 cup ww flour)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk or almond milk (I used almond milk)
3/4 cup fat free milk
1 T honey (I used xylitol)
2 eggs
2 T canola oil, butter or coconut oil
1 cup of blueberries
In a large bowl mix all dry ingredients with a whisk and set aside. In another bowl, whisk all the remaining iingredients except for blueberries. Now pour wet ingredients into dry and whisk until combined. Let stand 5 minutes, then stir in blueberries. Heat a large griddle or skillet and pour about a 1/4 cup of batter onto greased griddle and cook pancake about 1 1/2 minutes on each side. Serve hot with butter and syrup.
Don't these look delicious??? They taste delicious!! Someday there needs to be a computer with a button that you could push and it will pop out the food that you want to taste. Wouldn't that be nice? Or TV's with smellovision?? Or when your watching FoodNetwork you could push a button on your remote and someone would deliver the food you want??
Wouldn't that just be swell?? Well I guess I should stop day dreaming now and get on with the story......or recipe.....:)
1 T yeast
2 T honey or agave
2 cups warm water
1 T salt
3 cups whole wheat flour
3 cups ap flour
Combine first 4 ingredients. Then mix flours together in a bowl. Add four of the six cups of flour to the liquid ingredients. Put the fifth cup of flour on a flat surface and knead the dough into that flour. Knead as much of the six cup as possible into the dough until medium stiff dough is formed. Put in oiled bowl in a warm place for one hour to let rise. Punch down and divide into 12 similar sized dough balls. Place on a lightly floured surface and cover and let rest for 10 minutes. Heat oven to 450. Flatten 2 doughs to 1/4" thick and place on a greased baking sheet on the bottom rack for 5-7 minutes. Then put them under the broiler until browned on top.
