It’s Monday…and I had a really great day! I really think it’s because I got up early & worked out this morning- nothing was especially easy or different today; I just felt ready to conquer. My weekly goal is to work out in the morning every day this week, except Friday, when I have to wait until I am post-call to work out.
Dinner was incredible, actually- Stuffed Artichokes and a Blueberry Peach Gallette! I have some pictures, but I warn you, my camera & I have been on the outs since Christmastime; hence, not so many pics lately. The artichokes are surprisingly rich- reminded me of eating spinach & artichoke dip or even lobster. I think the combination of lemon & garlic will always trick my mind into believing butter is in it, too. Delicious! The gallette was amazing- as good as any peach pie I’ve ever made! I would have never believed pie would be allowed on the SD, but read it & weep. Or smile. Or, even better, try it! The original SD recipe uses vinegar in the pie crust, but I have no desire to use vinegar. I knew it was used to make the crust flaky, and I’ve read an article where they used vodka, yes vodka, to do the same thing. So I tried vodka! But if you ever make this recipe & want neither vinegar or vodka, just substitute cold water instead!
Recipe makes 2 servings
2 large artichokes
1 Tbsp Olive Oil
1 clove garlic
1 lemon, halved
2 Tbsp. Barley
2 medium tomatoes, diced
2 Tbsp. Canned Diced tomatoes
2 Tbsp. Mozzarella Cheese
1/2 tsp. basil
1/4 tsp. garlic powder
Salt & Pepper
2 Tbsp. Whole Wheat Bread Crumbs
1/2 tsp. parsley
1/2 tsp. Olive Oil
Salt & Pepper
Preheat oven to 375 degrees.
Prepare the artichokes by cutting off the tops, an inch from the top. Cut off the stem, so that the artichokes are flush on the bottom & able to sit on their bottoms. Snip off the pointy end of each leaf, and scoop out the inner lighter leaves. Fan out the leaves, so it creates a “cup” to hold the stuffing. Drizzle a pan and the artichokes with olive oil, fresh squeezed lemon, and garlic.
Prepare the stuffing: Combine barley, tomatoes, cheese, garlic powder, basil, salt, & pepper. Spoon the filling into each artichoke cup. In another small bowl, combine bread crumbs, parsley, oil, salt, & pepper; sprinkle over stuffed artichokes.
Bake for 50-60 minutes; it’s done when a knife can cut straight through the heart of the artichoke. Enjoy!
Recipe makes 2 servings
1/4 c. blueberries
3/4 c. peaches, peeled & sliced
1 Tbsp. Apple sauce
1 pinch of sugar (I used Demerara Sugar)
1/2 tsp. vanilla
1/2 tsp. lemon zest
1/2 tsp. corn starch
1/8 c. whole wheat pastry flour
1/8 c. unbleached all purpose flour
1/4 tsp. baking powder
1 tsp. wheat germ
1/2 Tbsp. butter, cold
1/2 Tbsp peanut oil
1 Tbsp. vodka (I used vanilla vodka- this makes the crust flaky, but you can substitute with cold water if you don’t want it)
2-4 Tbsp. Cold water
Combine blueberries, peaches, applesauce, sugar, vanilla, lemon zest, corn starch, salt. Let it sit while you make the pie dough.
Combine flours, baking pwder, wheat germ, and salt. With a fork or pastry blender, cut the the cold butter into the dry ingredients. Add oil; cut with fork. Add vodka; cut with fork. Dough should be very dry & crumbly. Add the cold water, 1 Tablespoon at a time, until dough just sticks together, but should still appear dry. Roll the dough into a ball & flatten into a disc. Place the dough disc between 2 pieces of parchment paper or wax paper & roll until almost paper thin. Refrigerate for 30 minutes to overnight.
Preheat oven to 375 degrees. Peel pie dough away from wax papers & lay on greased cookie sheet or pizza stone. Spoon filling into the center, leaving 1″ margins on all sides. Fold the edges over the filling. Bake for 30-40 minutes, or until the filling is hot & bubbly! Enjoy!
Here’s the recipe for the Foolproof Pie Crust which uses vodka:
Steel Cut Oats in the crockpot are breakfast tomorrow morning, so here goes Round 2 with the steel cut oats…