Jen's Den

This recipe was published in the Project LEAN column (written by Joyce Houston) on June 10, 2009.
(It was adapted from “Lunch Lessons.”)

— 3 large, ripe bananas
— 1 1⁄2 cups chopped fresh or canned pineapple (canned in juice, drained)
— 1 1⁄2 cups calcium-fortified orange juice
— 1 1⁄2 cups plain nonfat yogurt
— 1⁄4 cup ground flax seed (optional)
— 16–18 ice cubes

Combine fruit, juice and yogurt in blender and process until smooth.

Add ice cubes and ground flax seeds and re-process until smooth.

Makes eight 1-cup servings, with 125 calories per cup, 2 g fat (0.19 g saturated fat, 0 g trans fat), 28 mg sodium, 3 g fiber, 27 g carbohydrate, 4 g protein.

Posted by Jen at 04:03 PM | Permalink

— Two 20-ounce balls pizza dough, room temperature
— 1 tablespoon kosher salt, divided
— 2 tablespoons garlic powder
— 2 teaspoons ground black pepper
— 2 teaspoons onion powder
— 8 tablespoons (1 stick) butter, melted
— 15-ounce can diced tomatoes
— 2 cloves garlic
— 2 tablespoons honey
— 2 tablespoons balsamic vinegar
— 1⁄4 teaspoon dried oregano
— 1⁄2 teaspoon dried thyme
— 1 teaspoon hot sauce

Heat a grill to medium-high.

On a lightly floured surface, roll the pizza dough into large rectangles. Use a pizza wheel or knife to cut the dough into long strips, then cut each strip into roughly 5-inch lengths. Set aside.

In a wide, shallow bowl, mix 1⁄2 tablespoon of the salt, the garlic powder, pepper and onion powder.

Place the butter in a second wide, shallow bowl.

One or two at a time, place the strips of dough in the butter and turn to coat evenly. Shake off any excess butter, then lightly dredge the strips through the seasoning mix to coat. Set aside.

In a blender, combine the diced tomatoes (with any juice in the can), remaining salt, garlic cloves, honey, balsamic vinegar, oregano, thyme and hot sauce. Puree until smooth, then transfer to a small saucepan and heat over low.

While the sauce heats, arrange the dough strips on the hot grill, spacing them about 2 inches apart. Cover and grill for 1 to 2 minutes, or until the strips are puffed and lightly browned on the bottoms.

Flip and grill, covered, for another minute.

Serve the breadsticks with the dipping sauce.

Serves 8, with 257 calories per serving, 10 g fat (5 g saturated, 0 g trans fats), 19 mg cholesterol, 40 g carbohydrate, 6 g protein, 2 g fiber and 1,148 mg sodium.

Posted by Jen at 04:01 PM | Permalink

This whole-wheat pizza dough from “Pizza: Grill it, Bake it, Love it,” by Bruce Weinstein and Mark Scarbrough, uses whole-wheat and all-purpose white flour, so it is has a little more toothiness and flavor than a standard pizza dough.

The earthier flavor of this crust stands up well to more robust flavor combinations, such as black olive tapenade (instead of tomato sauce) with caramelized onions and feta cheese, or roasted garlic puree, roasted red peppers, arugula and a sprinkle of Gorgonzola.

— 3⁄4 cup lukewarm water (about 110 F)
— 2 teaspoons active dry yeast
— 1 teaspoon sugar
— 1⁄2 teaspoon salt
— 1 1⁄3 cups whole-wheat flour
— 2⁄3 cup all-purpose flour, plus additional for dusting
— 1 tablespoon walnut, canola or vege-table oil, plus additional for greasing

In a large bowl or in the bowl of a stand mixer, stir together the water, yeast, sugar and salt. Set aside for 5 minutes, or until the yeast has bubbled and foamed. If it doesn’t foam, start again with fresh yeast and check that the water isn’t too hot.

If working by hand, stir both flours and the oil into the yeast mixture until a soft dough forms. Lightly dust a clean dry work surface with all-purpose flour and turn the dough on to it.

Knead by holding the dough with one hand, stretching it with the other, then pushing the heel of the holding hand into the mass. Knead for 10 minutes, or until the dough is smooth and elastic. If the dough gets sticky, add 1 tablespoon of all-purpose flour.

If using a mixer, attach the dough hook and the bowl to the mixer. Add both flours and the oil to the yeast mixture. Mix on medium until combined. Knead on low until smooth and elastic, about 8 minutes. If the dough gets sticky, add 1 tablespoon of all-purpose flour.
Using a paper towel, coat a large bowl with oil. Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 1 1⁄2 hours.

When ready to bake the pizza, divide and roll out the dough as desired.

Serves 6, with 160 calories per serving (without toppings), 3 g fat (0 g saturated,
0 g trans fats), 0 mg cholesterol, 30 g carbohydrate, 6 g protein, 4 g fiber and 196 mg sodium.

Posted by Jen at 03:59 PM | Permalink

— 1 cup shredded or ground cooked chicken (ground beef or pork could be substituted)
— 1 teaspoon canola oil
— 1 teaspoon taco or chili seasoning
— 1 cup shredded mozzarella cheese
— 12-inch frozen tomato and cheese pizza
— 12 pitted black or green olives, halved
— 1 to 2 tablespoons chopped canned or jarred jalapeno or green chilies

Heat the oven according to package directions for the pizza.

In a small bowl toss the chicken with the oil and taco (or chili) seasoning mix.

Sprinkle half of the cheese over the pizza, then top that with the chicken mixture, then the remaining cheese. Top with olives and chilies.

Bake the pizza according to the package directions.

Serves 4, with 694 calories per serving, 34 g fat (16 g saturated, 0 g trans fats), 84 mg cholesterol, 59 g carbohydrate, 41 g protein, 3 g fiber and 1,690 mg sodium.

Posted by Jen at 03:56 PM | Permalink

— 1 tablespoon olive oil
— 1 1⁄2 cups frozen diced hash browns
— 1⁄3 cup chopped ham or Canadian bacon
— 1 teaspoon dried oregano, rosemary or Italian herb blend
— Salt and ground black pepper, to taste
— 1 cup shredded mozzarella cheese
— 12-inch frozen tomato and cheese pizza

Heat the oven according to package directions for the pizza.

In a large skillet over high, heat the oil. Add the hash browns and cook, stirring often, until browned, about 5 minutes. Add the ham or Canadian bacon and herbs. Cook for another minute. Season with salt and pepper.

Sprinkle half of the cheese over the pizza; top that with the potato mixture, then the remaining cheese. Bake according to package directions.

Serves 4, with 700 calories per serving, 34 g fat (17 g saturated, 0 g trans fats), 80 mg cholesterol, 60 g carbohydrate, 39 g protein, 4 g fiber and 1,902 mg sodium.…

Posted by Jen at 03:54 PM | Permalink

I recently discovered a cool website for foodies or just anyone who enjoys food-related topics: It's called (so original) "Chow" -- (www.chow.com).

The site is actually owned by CNet, which is owned by CBS Interactive. Chowhounds (users) are required to register, but it's free.

What I like most about Chow is that, for the most part, the writers are just plain folks who like to eat. Nothing pretentious, and there are lots of regular visitors so anything you post is sure to get a few replies (sometimes dozens). The site includes recipes, restaurant recommendations, cooking tips, blogs, videos (everything from hulling strawberries to grilling eggplant), and (my favorite) "Stories," which includes The Ten.

The Ten is just what it sounds like: Lists of Ten Things. Some recent ones include "10 Ways To Smuggle Booze Into an Event" (not that I condone that -- I don't even drink anymore -- but it's funny), "10 Canned Goods Worth Using (Don't Wait For the Apocalypse)" and "10 Food Moments From 'The Office.'" Yes, there are actually some useful lists as well, such as "10 Vegetable Seed Suppliers" (which includes where to buy exotic and heirloom seeds) and "10 Things To Cook For One (subtitled "A Bowl Of Cereal Is Not Dinner").

There's much more to keep one happily clicking away for hours. Check it out.

Posted by Jen at 06:11 PM | Permalink