I thought I’d share with you how I use some of the prepped foods I had previously posted. As I mentioned before, each week I like to prepare different mixes of ingredients that I can use to compliment recipes or meals I’ll make through the week. Some of these can be purchased, as in marinated artichokes or sun-dried tomatoes. But to me, the flavor cannot ever compare to homemade nor do they have the personal touches that I like to add.
The sun-dried tomatoes I prepped for my friend’s visit included fresh basil, chopped garlic, freshly ground black pepper, salt and olive oil. I ended up processing these ingredients into a dip with crudités, adding a bit more olive oil and veggie broth to my desired dipping consistency. A chunkier version was used as a spread for a Panini and the remaining mix I chopped up smaller, mincing the garlic and adding it to my basic flatbread recipe.
This is how I cook and how I love to eat. Simple, easy and creative. I don’t believe in a pantry full of ingredients, though I must confess….mine is quite full at the moment! But mostly it’s storing basic ingredients; quality canned tomatoes, Arborio rice, polenta, quinoa, dried beans, oatmeal, dried fruits; you get the idea…nothing store bought prepared.
I served the flatbread with a mixed salad, using the marinated mozzarella I had made as well. The flatbread was brushed with the garlic and crushed red pepper olive oil and sprinkled with sea salt mixed with bits of sun-dried tomato. As an appetizer, flatbread with a hummus spread was delicious too!
Sun-dried Tomato and Basil Flatbread
1 teaspoon yeast
¾ cup warm water
3 tablespoons olive oil
½ cup sun-dried tomatoes, chopped *
1 tablespoon garlic, minced
¼ cup fresh basil, roughly chopped
2 ¼ cup white wheat flour
1 teaspoon salt
Garlic oil or plain olive oil for brushing and kosher salt (or sun-dried tomato sea salt) for sprinkling on top
Combine the yeast and warm water in a large bowl or stand up mixer with dough hook attached. Allow to sit for about 10 minutes. * If the sun-dried tomatoes were not previously marinated, soak them in hot water for about 5 minutes to soften. Add in the drained sun-dried tomatoes, garlic and fresh basil stirring to combine. Mix in the flour and salt and knead by hand or dough hook until smooth, about 10 minutes by hand, 5 minutes by mixer. Place the dough in a well-greased bowl and allow to sit for one hour, slightly covered with plastic wrap or a towel away from any drafts.
Preheat oven to 400 degrees. When dough has risen, divide in half and flatten to about ¼ inch thick either in a round shape or rectangle. Brush the top with olive oil and sprinkle on the salt. Bake for about 15-20 minutes until brown and crisp.