yummy spring recipe

baby artichokes with creamy horseradish-dill dip

-4 cups cold water

-1 tbl fresh lemon juice

-2 1/2 lbs baby artichokes

-1 lemon, halved

-1/4 c plain fat-free yogurt

-1/4 c 1/3 less-fat cream cheese, softened

-1 tbl prepared horseradish

-1 1/2 tsps chopped fresh dill

-1 1/2 tsps fresh lemon juice

-1/8 tsp salt

-1/8 tsp freshly ground black pepper

-fresh dill sprigs (optional)

combine water and 1 tbl lemon juice. working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. trim about 1 in from top of artichoke. cut off stem of artichoke to within 1 in of base; peel stem. cut artichoke in half vertically. rub edges with cut lemon, and place artichoke halves in lemon water. repeat with remaining artichokes. steam artichoke halves for 12 minutes or until tender.

combine yogurt and next 6 ingredients (through pepper). serve artichoke halves with dip; garnish with dill sprigs, if desired.

recipe from cooking light

herbed cheese pizza

yes please!

herbed cheese pizza

dough:
2 cups bread flour, divided
1 teaspoon sugar
2 packages dry yeast (about 4 1/2 teaspoons)
2 cups warm water (100° to 110°), divided
2 1/2 cups all-purpose flour, divided
1 teaspoon salt
2 teaspoons olive oil
cooking spray

topping:
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley

-to prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.
-lightly spoon all-purpose flour into dry measuring cups; level with a knife. combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. turn dough out onto a floured surface. knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
-place dough in a large bowl coated with cooking spray, turning to coat top. cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (press two fingers into dough. if indentation remains, the dough has risen enough.) punch dough down; divide dough into 8 equal portions. cover and let rest 20 minutes.
-to prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. add onion; sauté 3 minutes. add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. reduce heat to medium; simmer 15 minutes or until thick. remove from heat; discard bay leaf.
-preheat oven to 450°.
-working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. repeat procedure with remaining dough portions. top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. bake at 450° for 12 minutes or until crusts are lightly browned. sprinkle evenly with minced parsley.

currently reading

I'm notorious for reading multiple books, magazines, etc. at once. This time around the stories actually coincide, which makes it easier for my brain to handle. I started 'my life in france' about a month ago and have enjoyed reading a few pages here and there about Julia's life. I'm fascinated by the time she spent in France with her husband {Paul} and how it lead her to become one of the worlds most well known cooks (she didn't even really start cooking until she was 37!). Her life seems so pleasant and uncomplicated, and her love for food so honest it makes me want to keep cooking forever! And that is just what one New Yorker did. In 'julie & julia' Julia Child's influence continues through one woman's quest to get through all the recipes from 'mastering the art of french cooking' in a year. I'm about a third of the way through and the book is very funny and unpretentious - I know the movie will be fabulous too. For more Julia love check out bon appetit's August issue!