Back when I was killing time with my friend Torey spectating a Spartan Race in Vermont (a state worth visiting, by the way), I mentioned to her I was trying to eat more lean protein and that I’m really into chickpeas as one source. She mentioned a particular recipe, and even more impressively, remembered to email it to me later the next week once we were both back on our respective coasts. It’s a happy coincidence that the kitchn is one of my favored sources for recipes too, yay! I roasted a sweet potato the first time, and grossly underestimated the amount of time for that to finish baking in my toaster oven, so if you do the sweet potato, try starting that a bit early, or cut it up to help it cook. Note: there is no recipe directly in here for sweet potato, only a link.*
I wanted to give my friends a housewarming gift that would not add to the giant pile of things they just had to move into their new home, so I tried my hand at some rustic, thick crusty bread. I doubled the portions but the bread was a tiny bit wetter than I’d like so I didn’t adjust the portions below for the double portion.
WARNING: this is one of those crazy multi-day recipes. The trade-off with no knead is waiting for the air bubbles and yeast to develop. And no, this was not something I did last night, it’s from Sunday. You know, that day you have time to do crazy things like bake bread..
Cranberry Orange Almond Artisan Bread from Simply So Good
3 cups all-purpose flour
1/2 teaspoon instant or rapid-rise yeast
1 3/4 teaspoon kosher salt
1/2 cup dried cranberries (I did a mix of dried cranberries, chopped dried apricots and golden raisins)
1/2 cup chopped almonds (I used toasted almond slices)
Zest from one orange (I used lemon rind, didn’t have an orange on hand)
1 1/2 cups water (water does not have to be warm)
Thanks to Abby for loaning me a spiralizer so I could try it out!
Thanks to Fitnessista for this recipe combo, the proportions I made up from my trial.
For the pesto:
1/2 cup raw shelled sunflower seeds
1 tsp garlic
1 cup spinach
1 cup (packed) fresh basil leaves
1/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoon goat cheese
For the rest:
1 large yam, peeled
your protein add of choice (shown below are seared scallops, made the Alton Brown way).
Purée sunflower seeds, garlic, spinach, basil, oil, goat cheese and lemon zest and juice until smooth. Season with salt. Thin pesto with water if too thick.
Cut off ends of sweet potato and install flush against spiralizer, spiralize to your heart’s content.
Boil sweet potato spirals in water no more than 3 minutes.
Combine with pesto.
Serve with blindfold on.
Today’s Recipe Rating:
Novelty Rating: 4 of 5 stars.
Likelihood of Repeat: 50%
I couldn’t get my ‘roommate’ to eat much of it, but I’d like to try it again -next time with the julienne blade of my food processor.
Lesson Learned: If you boil it too much the ‘pasta’ crumbles fast (similar risk with reheating). Yes, you could buy a single-purpose tool like a spiralizer if you think you’ll eat a lot of spiralized things every week, but a food processor might work just fine for a rare occasion. Also, I always forget how easy it is to make pesto, I need to do this more, especially since you can make cheaper versions without pine nuts! Yum! I have read that real sweet potatoes are more dense and jam up the machine, better stick with the soft orange ones –yams? Whatever they are called..