I have been cooking from Alice Waters’, My Pantry. Normally, I am thrilled if I can find 3 recipes in a cookbook that I enjoy. I’ve already found 3 in Alice Waters’ book, and there are so many more I want to try. They are great and easy to make. Last week, it was Oat Pancakes. This week it is all about flatbread! I don’t eat much bread. On the weekends, I might enjoy it as a treat. I love making my own because there are no plastic bags involved and of course it is delicious!
Sunday, we had pulled organic chicken and flatbread for dinner.
Here is Alice’s recipe.
Alice encourages you to try different flours. I used organic white. It is really important to buy organic flour. (You don’t want your flour sprayed with glyphosate.) Spend a few more dollars, support the organic farmers and yourself!
2 cups flour
1 tsp sea salt
1/2 tsp baking powder
3/4 cup warm water
3 TBS extra-virgin olive oil
In a large bowl, whisk the flour, salt and baking powder together. Stir in the water and the oil. Knead briefly to form a soft moist dough. Cover the dough with a kitchen towel and allow to rest for 30 minutes.
Do you have a rolling pin? It is time to get it out! Divide the dough into 16 balls. On a lightly floured surface roll each ball into a 3 x 6 inch oval. My flatbread didn’t roll into perfect 3 x 6″ ovals. It is okay.
Alice uses a cast iron pan and medium heat to make her flat bread. I used my griddle and it worked fine. Cook 2 minutes, flip and cook 2 more minutes. Wrap flatbread in a kitchen towel to let the bread moisten with the steam.
I put my leftovers into a glass pyrex dish. They were all gone the next day.
“Homemade Ingredients That Make Simple Meals Your Own.”
Do you have a weekly meal plan?
I cook about the same every week. I try my best to eat in season. I change up the vegetables and herbs depending on what was at the Farmer’s Market, or in the CSA box that week.
Having a plan makes shopping easy. I shop once a week at Whole Foods and Trader Joe’s. I just go through the aisles and buy the same thing I also love Thrive Market. We eat what I buy so there is very little waste.
Here is a typical week of dinners.
- Saturday: White rice, vegetables, cod (Click here to read why I eat white rice instead of brown rice.)
- Sunday: Banza chickpea pasta, chicken sausage, vegetables
- Monday: Shrimp, sweet potatoes, vegetables
- Tuesday: Chicken Fajitas(I marinate enough chicken thighs so I can have it on Thursday as well.) I serve with grain free Siete Chips.
- Wednesday: Scallops, rice, vegetables
- Thursday: Chicken Fajitas
- Friday: Pizza Night! Amy’s cheese-less pizza, chicken sausage, vegetables
I cook in portion sizes. I cook for four. Full disclosure, sometimes the three of us eat the whole thing. Or I save one serving for Tom’s lunch the next day. The beauty of it all is cooking time is about 20 minutes.
Lately, I have been buying a whole organic chicken, pasture raised when I can find it. I make pulled chicken for lunches, and save the bones to make bone broth. I love the efficiency and no waste in the process! During the week, I cook rice in the homemade bone broth. The broth is so good for you and it adds great flavor to the white rice.
I love having a plan and knowing what’s for dinner. My special needs son Tom will ask me what’s for dinner. If I don’t have an answer he will keep asking. He has made me organized! I now have less stress around dinner. I am also working on eating earlier. The plan is to eat at 6 pm. I need to start cooking at 5:40. I can usually get in on the table in 20 minutes or at least in 30!
I love having my IPAD on my kitchen windows so I can watch Garden Answers or Grace and Frankie for the third time! It makes kitchen time fun!
I hope this was helpful to you. Do you have a meal plan?. Please post a comment. I love hearing about your everyday life.
Eat in Season.