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Tuesday, February 12, 2013

Feed the need!

I had the need for some Greek food. I never know what restaurant kitchens put into their food, always weary of ingredients people might add unknowingly that is full of sodium.  To the avg joe, just cutting table salt is a huge step in the right direction but so many pre made items are full of sodium that really add up for and individual that can consume only 1200-1600mgs/day like myself..
I had a good friend bring me to one of her favorite haunts called Zoe's Kitchen. Great food and to my surprise it wasn't as bad as many restaurants are when it comes to counting Na! It is a big haul to her side of town and I decided I needed more yogurt sauce based things in my life!

Every week I make fresh homemade bread using my bread machine.I was getting tired of the same ol' fair, sandwich rolls. So this time I made flatbread using the same sandwich roll recipe. It turned out to be a very useful shape, especially for my yogurt sauce kick this week. Here is the recipe for our families favorite bread with directions for sandwich rolls and flatbread:
 Everyday Bread:*low sodium
1 Cup warm water
2 tblsp olive oil
.25 tsp salt (yes a little bit)
1 egg
 1 tblsp sugar
3.25 cups bread flour
1 tblsp yeast ( i use active dry yeast or bread machine yeast)

1. Place ingredients in bread machine in order (accept for the yeast). mound your flour and place a finger in the center to create a hole for the yeast. the yeast must not touch the warm ingredients. like a bread flour volcano :)
2. Place on dough setting.
3. Remove and place on floured surface to punch down. pinch off 12 pieces and roll into balls with palms of your hands.
4. Lightly press the balls of dough flat on a greased cookie sheet to let rise 45 mins. Then place in oven at preheated 375 degrees  for 12 mins. or cooked to desired.
OR For a flat bread roll each ball into a circle by starting from the middle pressing down and working out each side. place these flat dough circles on greased cookie sheets and let rise for 45 mins. Cook these on a hot pan or griddle! Be careful not to handle too much or it will punch down.


Greek-ish Shrimp Salad:* low sodium
All these ingredients are roughly chopped and pat dry with paper towel
half green bell pepper
half red bell pepper
1 roma tomato
half red onion
half english cucumber
half avocado
8oz small salad shrimp (cooked, then cooled) *do not chop these
Sauce
4 cloves minced fresh garlic
2 branches dill (torn)
2 branches mint (torn)
6oz Chobani yogurt plain
juice of 1 small lime

mix sauce and add to chopped ingredients and shrimp dash with fresh cracked pepper to taste. put in closed container in frig. at least an hour for flavors to marinate!
Have fun with this! add a few things take out a few things. add a jalapeno to spice it up! the choice is yours. no rules just fun. Oh, and add salt if you want ;)

No knitting this time. I promise to have a free pattern next time With cookie recipes!

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