Scarsdale Home Baked Protein Bread

I followed the recipe exactly and my bread turned out fabulous. Just make sure you have a small bread pan and a lot of time, because you need to let it rise about 2-3 hours and bake 1 hour.

1 cup of warm water,
1 tablespoon of dry yeast,
1/2 teaspoon salt,
1 teaspoon sugar,
1/2 teaspoon cider vinegar,
1/2 cup of soy flour,
1/4 cup gluten flour,
1 1/2 cups of whole wheat flour,
Standard small bread pan (7 3/8 x 3 5/8 x 2 1/4 inches)

Pour water into mixing bowl. Sprinkle dry yeast on water and let stand until it dissolves (about 5 minutes). Mix in salt, sugar, cider vinegar. Sift thoroughly, then gradually add soy and gluten flours, then whole wheat flour.
Mix slowly until dough stiffens and does not stick to sides of bowl (you may used a food processor, following machine directions, for this step).
Lightly flour a board then roll out the dough on it. Knead well (about 5 minutes) until dough feels smooth and elastic. Coat bread pan with no-stick vegetable spray. Shape the dough to fit, set it into the pan, cover with dish towel and set in a warm place to rise to about the top of the bread pan (2 to 3 hours). Preheat oven to 325 degrees. Bake bread for about 1 hour or until well browned. Keep in refrigerator.

Note:
My dough did not "rise to about the top of the bread pan".
This was the second time I made the recipe and the bread was delicious. I will make it again.

Tags: scarsdale medical diet protein bread, home baked protein bread scarsdale diet

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Mediterranean Hummus Dip

Mediterranean Hummus Dip

• Prep Time:10 minutes
• Cook Time:N/A
• Serves:12

 

Tagged:
chickpeas, dip, garbonzo beans, hummus recipe, Israel, Mediterranean, tahini,

This rich creamy Mediterranean-inspired dip features a lively blend of chickpeas, tahini paste, lemon, garlic and olive oil blended velvety smooth and delicious in a food processor for quick & easy assembly. Serve hummus garnished with a drizzle of olive oil and roasted pepper puree with a generous portion of whole grain rye crackers for indulgent dipping.

"The whole grain rye crackers (made in Israel) really stand up well to this thick, rich hummus recipe," says Food Channel chef Gail Cunningham. "They're the ideal dipping partner here. Their nutty whole grain texture and flavor nicely complements the hummus."

Why Try? It’s so easy! Why not make fresh homemade hummus for your next party or family get-together? 

Foodie Byte: This recipe makes a generous portion; freeze or refrigerate extra quantities for later use. For a mellower garlic flavor, roast whole garlic cloves tossed lightly in olive oil in a 300°F oven until tender.

We recommend you serve this hummus with Aunt Berta's Whole Grain Rye Crackers which are made in Israel..

See Related Recipes for the Roasted Red Pepper Puree recipe that gives this dip an extra pop of flavor.

 

Aunt Berta's is a sponsor and registered vendor in The Food Channel Store.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

2 cans (15.50 oz. each) chickpeas, drained, liquid reserved
6 tablespoons tahini sesame paste
6 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
4 garlic cloves
1 teaspoon kosher salt
1/4 teaspoon garlic and pepper seasoning blend
reserved liquid from canned chickpeas, as needed
Roasted red pepper puree, as needed (for recipe: see Related Recipes below)
Olive oil, as needed
Aunt Berta’s Whole Grain Rye Crackers, as needed

Preparation

Combine chickpeas, tahini, lemon juice, olive oil, garlic cloves, kosher salt and garlic pepper in bowl of food processor fitted with a steel blade.
Pulse until smooth; adding 2 to 4 tablespoons reserved liquid from canned chickpeas, as needed, to adjust thickness of hummus dip.
Taste and adjust seasoning, if needed.
To serve: Spoon hummus on serving plate or bowl; garnish with a dollop of roasted red pepper sauce and a drizzle of olive oil. Serve with whole grain rye crackers.

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Shrimp Cornbread Recipe

Shrimp Cornbread Recipe

• Serves:12

 

Tagged:
Chef Paul Prudhomme’s Seafood Magic® seasoning, corn meal, garlic, jalapeño peppers, Louisiana shrimp,

Shrimp Cornbread Recipe - This cornbread is slightly sweet and spicy. It can be made with shrimp, peeled fresh crawfish tails, or finely diced andouille sausage.

If using andouille, dice the sausage and roast at 350°F until well-browned, for 35-40 minutes. Drain off any excess fat and chill thoroughly before adding to the cornbread. 

Recipe courtesy of Brigtsen's Restaurant

 

Ingredients

To sauté the shrimp:
2 tablespoons unsalted butter
2 cups peeled Louisiana shrimp
1 teaspoon minced fresh garlic
1 cup thinly sliced green onions
2 teaspoons Chef Paul Prudhomme's Seafood Magic® seasoning

To make the cornbread:
3/4 cup all-purpose white flour
3/4 cup yellow corn flour (substitute masa harina)
3/4 cup yellow corn meal
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup granulated white sugar
2 tablespoons finely chopped fresh jalapeño peppers with seeds
1/2 cup thinly sliced green onions
2 eggs
6 Tablespoons unsalted butter, melted
2 cups buttermilk

Preparation

Preheat oven to 350°.
Sauté the shrimp: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring constantly, until the shrimp turn pink on the outside, about 1 minute.
Add the garlic, 1 cup of green onions, and the seafood seasoning. Cook just until the shrimp are fully cooked, 2-3 minutes. Transfer the shrimp to a shallow pan and refrigerate until fully chilled.
Make the cornbread: In a mixing bowl, add the flour, corn flour, corn meal, baking powder, baking soda, salt, sugar, jalapeños, and 1/2 cup of green onions. Blend well and set aside.
In a separate mixing bowl, add the eggs and whisk until frothy. Add the melted butter and buttermilk. Whisk until fully blended.
Add the egg/buttermilk mixture to the dry ingredients and mix until fully blended.
Dice the cooked shrimp and fold into the corbread batter.
Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from the oven and serve immediately.

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Seared Sesame Tuna with Lemon Grass and Lychee Coulis

Seared Sesame Tuna with Lemon Grass and Lychee Coulis

• Prep Time:30 min
• Cook Time:25 min
• Serves:4

 

Tagged:
bok choy, coconut milk, cooking, dinner, fish recipes, food, lemon Grass, lime juice, lychee, McCormick® Gourmet Collection Sesame Seeds, seafood recipes, soy sauce, yellowfin ahi tuna,

Seared Sesame Tuna with Lemon Grass and Lychee Coulis Recipe. Chefs are pairing Asian lychee fruit and lemon grass in seafood dishes, desserts and beverages. In this recipe, a lightly acidic and mildly sweet lemon grass and lychee sauce complements sesame and panko crusted tuna.

Recipe courtesy of McCormick

 

Ingredients

LEMON GRASS AND LYCHEE COULIS: 1/4 cup coconut milk
3 stalks McCormick® Gourmet Collection Lemon Grass, cut into thirds
1/3 cup fresh or drained canned lychee halves
2 teaspoons lime juice
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/4 teaspoon Kecap Manis or soy sauce
BOK CHOY AND SESAME TUNA:
10 ounces baby bok choy
2 tablespoons panko (Japanese) bread crumbs
2 tablespoons McCormick® Gourmet Collection Sesame Seed, Black
2 tablespoons McCormick® Gourmet Collection Sesame Seed
1 pound yellowfin ahi tuna (1 to 1 1/4-inch thick)
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt, divided
3 tablespoons vegetable oil, divided
1/2 cup fresh or drained canned lychee halves
Freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry

Preparation

For the Lemon Grass and Lychee Coulis, microwave coconut milk in small microwavable bowl on HIGH 20 to 30 seconds. Add lemon grass pieces; let stand 10 minutes. Place coconut milk, lemon grass, lychee, lime juice, ginger and Kecap Manis in blender container; cover. Blend 30 seconds or until lemon grass is shredded. Strain mixture, pressing solids with spoon to extract liquid. Set aside.
Prepare ice water bath in large bowl; set aside. Trim root ends of bok choy. Separate into leaves and rinse. Bring large saucepot of salted water to boil. Add boy choy; cook 30 seconds. Drain. Transfer to ice water to stop cooking process. Place bok choy on paper towels. Set aside.
Mix bread crumbs and sesame seeds on large plate. Cut tuna into 4 steaks. Moisten lightly with water. Season tuna with 1/2 teaspoon of the sea salt. Coat on both sides with sesame seed mixture, pressing firmly so the mixture adheres to the tuna. Heat 2 tablespoons of the oil in large skillet on medium-high heat. For medium-rare tuna, cook 1 to 1 1/2 minutes on each side. Remove tuna to plate; cover loosely with foil to keep warm.
Heat remaining 1 tablespoon oil in same large skillet on medium-high heat. Add bok choy and lychee; cook and stir 1 minute or just until heated through. Season to taste with remaining 1/2 teaspoon salt and pepper grinder. To serve, slice tuna into thin slices. Arrange bok choy mixture in center of each plate. Top with tuna slices. Drizzle with Lemon Grass and Lychee Coulis.

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Chipotle Shrimp with Pickled White Onions

Chipotle Shrimp with Pickled White Onions

• Serves:6

 

Tagged:
chicken broth, chipotle chiles en adobo, chipotle shrimp, cloves, lime juice, onion, paprika, SEEDS OF CHANGE® Tapovan White Basmati Rice, shrimp, tomatoes,

The Tomato Chipotle Sauce adds a smoky and sweet garlic flavor. The tomato texture has a distinct profile that results from its featured chile. 

Recipe by Rick Bayless, courtesy of Seeds of Change

 

Ingredients

2 packages SEEDS OF CHANGE® Tapovan White Basmati Rice
1 pound (4 to 6) ripe Amish paste plum tomatoes
3 to 4 canned chipotle chiles en adobo
1 to 1 1/2 tablespoons chipotle canning sauce
1/2 teaspoon smoked paprika
1 medium white onion, thinly sliced
1/4 cup fresh lime juice
Salt
2 tablespoons vegetable or olive oil
4 garlic cloves, peeled and finely chopped
About 1 1/2 cups chicken broth
2 pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
Cilantro leaves for garnish

Preparation

Make the tomato-chipotle mixture. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until splotchy black and soft, about 6 minutes; turn them over and roast on the other side. Cool, then peel and transfer to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Add the chipotle chiles, the chipotle canning sauce and the smoked paprika. Process until smooth.
Pickle the onions. In a small bowl, combine the onion, lime juice and 1 scant teaspoon salt. Let stand until the shrimp is done.
Finish the dish. In a very large (12-inch skillet), heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes for the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, 4 to 6 minutes. Stir in a little more broth or water if the sauce has thickened too much. Scoop onto a serving platter and sprinkle with the pickled onions and cilantro leaves. Serve with the Tapovan White Basmati Rice, prepared following the directions on the pouch.

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Maple Wasabi Glazed Salmon

Maple Wasabi Glazed Salmon

• Prep Time:10 min.
• Cook Time:20 min.
• Serves:8

 

Tagged:
green onions, maple syrup, McCormick® Gourmet Collection Garlic Powder, McCormick® Gourmet Collection Ground Ginger, McCormick® Gourmet Collection Wasabi Powder, salmon fillets, soy sauce,

Trade up from traditional teriyaki sauce by blending soy sauce, garlic wasabi, and maple syrup to glaze the salmon.

Recipe courtesy of McCormick

 

Ingredients

2 teaspoons McCormick® Gourmet Collection Wasabi Powder
1 teaspoon water
1/3 cup maple syrup
1/3 cup thinly sliced green onions
2 tablespoons soy sauce
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Ginger, Ground
2 pounds salmon fillets

Preparation

Preheat oven to 375°F. Mix wasabi with water in small bowl until well blended. Add remaining ingredients, except salmon; stir until well mixed. Place salmon in 13x9-inch baking dish. Spoon wasabi mixture evenly over salmon.

Bake salmon 15 to 20 minutes or until fish flakes easily with a fork, basting occasionally with wasabi mixture. Serve with stir-fried vegetables and rice, if desired.

TIP: You can substitute swordfish or mahi mahi for the salmon.

11:00 PM | 0 comments | Read More

Walnut Oil Vinaigrette

Walnut Oil Vinaigrette

• Prep Time:5 minutes

 

Tagged:
Easter recipes, salad dressing, vinaigrette, walnut oil,

Here's a simple vinaigrette recipe that offers a subtle nutty flavor for a lovely departure from the usual.

Why try? This recipe is a favorite with the French and Italians. The light walnutty flavor is subtle, but wonderful. Once you try it, you'll want to have it again and again.

Foodie Byte: When you use specialty oils such as Walnut Oil, be sure to store out of the light. It's best if they're kept in a tin or dark bottle. Unlike olive oil, walnut oil should be refrigerated after it's been opened.

This recipe is part of our Easter with Ease menu feature.

 

Ingredients

8 tablespoons walnut oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Salt to taste

Preparation

Combine all ingredients.
Toss over greens with roasted walnuts and orange slices.

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