Sweet Summertime Sundays with Salmon Asparagus Flatbread!

Salmon and Asparagus Flat Bread

Salmon and Asparagus Flat Bread

Well, it is summer break again and we are all taking a vacation from what we call “work life!” I love teaching and find joy in my work and sticking to my daily routines, but summer always brings with it time. Time to think and reflect, time to read and create, time to try new activities and travel, and of course, time to wander food markets and create in the kitchen! Time is not something we busy teachers often have during the school year. In April, my good friend Lor visited from Portland. After a sunny, Saturday bicycle ride out to Karlstejn Castle, we were hungry and craving protein but wanted something light and tasty. I suggested using my favorite pizza crust recipe to make a flat bread. We used a lemon olive olive oil and pesto base, topped it with asparagus, salmon pieces, and parmesan cheese. It hit the spot! I have enjoyed this recipe since it’s original creation in April. However, I find that I now have the time to share it with you all… and just in time for summer!

Light, fresh, healthy, and it tastes good too!

Light, fresh, healthy, and it tastes good too!

Salmon and Asparagus Flat Bread

topping ingredients: 1-2 pieces of salmon (baked and slightly cooled), 5-8 stalks of asparagus (cut, steamed or roasted and slightly cooled), 1/2 cup grated parmesan cheese, 1-2 tablespoons pesto mixed with 1-2 teaspoons olive oil

pizza dough: 1 & 1/4 cup spelt flour (or whole wheat) + 1/4 cup white flour, 1/2 teaspoon salt, 1 tablespoon dry-active yeast, 3/4 cup hot water

directions:

prepare salmon and asparagus – I usually wrap the salmon in tin foil and bake in the oven for 20 minutes. On/in the same roasting pan, I place the chopped asparagus and roast for the same amount of time as the salmon. Take out of the oven and cool for about 5-8 minutes.

prepare flat bread base: While the salmon and asparagus are baking I make the pizza crust. Roll it out to you desired shape and thickness. Spread the pesto base on the crust and let sit for 10 minutes to rise slightly.

build your flat bread: When the salmon and asparagus have cooled enough to touch, sprinkle half of the parmesan over the pesto base, fill with the salmon and asparagus and sprinkle the remainder of the cheese.

Bake for 10-12 minutes. Remove from oven and let cool for five minutes. Cut into squares or pizza slices and enjoy warm!

Good times with Lor!

Good times with Lor!

Note: For the months of July and August, the writers at The Prague Basket will be posting once a week on Sundays… enjoy your sweet, sunny summer and no matter where in the world you are look for us on Sundays!  – TPB

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Gluten-free Cinnamon Yogurt Muffins by Allison

This muffin recipe is a keeper, let me tell ya! I remember tasting these muffins at dear friend’s home when I was in Elementary school way back when. This recipe has withstood the test of time. One of my Mom’s best friends, CW, used to make these for camping trips, snacks after her kids (my dear friends then and now too) and I got out of the pool, post softball games and for breakfast. I loved them then and I loved them now (gf of course) and they have that same taste I can remember from way back when. I needed to make some food for some friends of mine here in Prague who just had a baby and these muffins popped into mind! I whipped up a batch and placed them into two bags, one for the freezer and one for them to eat right away. These are a yummy, anytime kind-of-a-treat!

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GF Cinnamon Yogurt Muffins
 slightly adapted from Cindy W’s recipe

3/4 cup margarine (Hera here in Prague)

1 1/4 cup sugar

2 eggs

1 tsp. vanilla

8 oz. plain yogurt

2 cups GF flour (I use Schar Mix C)

1 tsp. GF baking powder

1/2 tsp. baking soda

1 tsp. salt

 

Cream together margarine, sugar, eggs and vanilla. Add yogurt and blend well. Combine dry ingredients, then add yogurt mixture (stir only until all dry ingredients are moistened). Fill greased muffin tins or cupcake liners half full. Combine 3 Tbs. sugar with 1 1/2 tsp. cinnamon; sprinkle half of this mixture over batter in each cup. Fill with remaining batter; sprinkle muffins with remaining cinnamon mixture. Bake at 200 degrees Celsius for 14-17 minutes. Enjoy! 

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Last Minute Sunday Morning Banana Muffins by L

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“Mommy, I want muffin,” those were the first words out of little P’s darling little puckered lips this morning.  “Mommy, I want muffin.”

Mommy wanted another hour of sleep. Although waking up at 8:10 on a Sunday morning shouldn’t be anything to complain about, especially if you are living with two toddlers. However, for someone who used to sleep until 10am on the weekends BK (Before Kids,) these “early” morning wake up calls are a heavy adjustment. I’ve never been a morning person.

Children do change you. They really do. That change happens so quickly, in a very natural way and for me, this parenthood journey continues to be a positive one. So, when my almost 3-year-old requested muffins for breakfast, I quickly set off for the task. When you have such a precious little person in your life, all you want to do is make them feel happy and loved. If it was muffins she wanted, it was muffins she was going to receive. Request granted!

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Where does one go for the quickest, healthiest and most reliably tasty muffins? The Laurel’s Kitchen Cookbook for their Banana Bread recipe which can also be used to make more than a dozen muffins. This dairy free muffin recipe also includes whole wheat flour, wheat germ and just 1/2 cup of brown sugar. Fortunately, we had some very ripe bananas for the job and the rest of the ingredients on hand. It was a go!

After whipping up the recipe, scooping the batter into the muffin tins and taking them out of the oven 25 minutes later, I presented lil’P with her muffin. Can you guess how many bites she took? Go ahead, make a guess! Ok, I’ll tell you…THREE. Yes, THREE bites and she walked away from the table and asked her dad for some grapes. The story does have a happy ending. Her twin sister, lil’T, after eating her own muffin, reached over to her sister’s plate and happily enjoyed eating the rest of her sister’s abandoned baked goods.

The End.

Banana Muffins (adapted from The Laurel’s Kitchen Cookbook)

3 very ripe bananas

1/2 cup oil

1/2 cup brown sugar

1 1/2 cups whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup wheat germ

Optional – 1 cup dates or 1 cup nuts or 1/2 cup chocolate chips (we chose the latter)

Preheat over to 375F or 170C

Grease or line muffin tray.

Mash bananas until smooth.

Cream oil and sugar, then add bananas and stir well.

Sift together flour, salt baking powder, and baking soda.

Mix in wheat germ.

Add this to the banana mixture and stir in any of the optional ingredients if you choose to use any of them.

The batter will be quite stiff.

Scoop into muffin tray, just halfway if you want smaller muffins.

Bake for 20-25 minutes. Test for doneness by inserting a toothpick of knife in center.

If it comes out clean, it is done.

Enjoy!