Thursday, July 31, 2008
Wednesday, July 30, 2008
Tuesday, July 29, 2008
I used to think chocolate desserts were my favorite, but I've changed my mind. I really LOVE fruit desserts. Especially when excellent, ripe, sweet fruit is involved. This galette is no exception. Dorie's original recipe is called Summer Fruit Galette, and she recommends peaches, nectarines, plums, apricots or rhubarb. I found some amazing peaches at the Farmer's Market, so that's what I chose to bake with. This reminds me of the apple crostada I LOVE to make in the Fall & Winter. If you are a pie lover but don't love to make pies...this could be one for you. The pastry is pretty easy to put together, and there is no "transfering to a pie plate." Just roll the pastry into a circle, fill the center with fruit, and wrap the pastry up around the edges. It is a very rustic, homemade looking dessert...and I LOVED it! It was a crowd pleaser!
Saturday, July 26, 2008
Wednesday, July 23, 2008
Friday, July 18, 2008
Thursday, July 17, 2008
Tuesday, July 15, 2008
Sunday, July 13, 2008
1/2 cup celery, finely diced
1/4 cup reduced-calorie mayonnaise
2 Tbsp reduced-fat sour cream
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp salt
This was such a quick dinner to put together. It was also very filling! I use either low fat or low carb tortillas to keep this on the lighter side. I divided this into 3 portions and made larger wraps & two smaller. I also season my chicken with a little seasoning salt before cooking.
Monday, July 7, 2008
Thank you, thank you, thank you Amy from South in Your Mouth for choosing this recipe! I thoroughly enjoyed making this. I thought the pastry was the perfect pie crust (thank you, Dorie!) I didn't want to waste one bit of the dough so I made pie crust cookies (just cut out & sprinkle with a little sugar before baking.) Really, I'm not sure which I enjoyed more...the tiny cookies disappeared quickly!!
Saturday, July 5, 2008
Roll out to 12-14 inches in diameter.
Sprinkle on toppings (no sauce) & roll up as tightly as possible.
Bake at 425 degrees for 20-25 min until golden brown.
Slice & eat!
You can serve these with pizza sauce on the side, but it really doesn't need it.
The recicpe was adapted from Giada De Laurentiis' Venetian Rolled Pizza. I cut the amount of cheese in half & used 1 tsp olive oil per roll instead of 1 Tbsp. Any pizza topping would be wonderful in these...I just stuck with the tried & true (& what I had on hand!!) The word from the dinner table tonight was "AWESOME!!" I'll take it!