Category Archives: Recipes

Holiday cocktails that offer hidden health benefits

Cranberry Cocktail

Indulgences and holidays go hand in hand, and while most of the focus is on how to keep from over-eating, many of us forget about the calories we can accumulate from over-imbibing.

But despite the talk of reining in holiday excess, there’s some good news for those of us who still like to raise an extra glass (or two) in celebration: Common ingredients found in your favorite holiday libations—such as cinnamon, cranberry, pomegranate and chocolate—can offer hidden health benefits.

So, cheers to moderation, and drink to your health this season!

Cranberries

Festive, fun and colorful, cranberries are known widely for their protection against urinary tract infections. But the potent berries are also an excellent source of Vitamin C, manganese and other phytonutrients called flavonoids, which help maintain cell structure and eliminate free radicals and other toxins from the body.

Drink Idea: Cranberry Mint Margarita (Serves 4)

Ingredients:

      • 16 ounces cranberry juice cocktail
      • 8 ounces lemon-lime soda
      • 6 ounces tequila
      • 8 mint leaves for garnish

Directions:

Combine all ingredients except mint leaves in a pitcher. Serve drinks cold, garnishing each glass with mint leaves. As an added touch, freeze a bag of fresh cranberries and add them instead of ice to keep drinks cool.

Cinnamon

Cinnamon is one of the most beloved flavors of the season, but it has also traditionally been used as medicine throughout the world. With the highest antioxidant capacity of any spice, it is a powerful antimicrobial agent that may lower blood sugar and reduce inflammation, plus it is an excellent source of manganese, dietary fiber, iron and calcium.

Drink Idea: Spiked Hot Spiced Cider (Serves 4)

Ingredients:

      • 2 quarts apple cider
      • 2 cloves
      • 2 cinnamon sticks
      • 1 orange spice tea bag
      • 4 shots apple brandy
      • Orange rind twist
      • Dash of cinnamon

Directions:

Gently heat cider with cloves and cinnamon, bringing to a simmer. Remove from heat and toss in the orange spice tea bag, allowing it to steep for five minutes. Remove tea bag, and pour a shot of apple brandy into each mug, topping it off with the hot cider mixture. Garnish with orange twists and a sprinkle of cinnamon.

Chocolate

Yes, chocolate may add more calories and fat to the average cocktail, but the fact that this sweet treat is also rich in antioxidants and boosts natural levels of serotonin (a feel-good neurotransmitter) makes up for it in spades. Chocolate has been linked to lowering bad LDL cholesterol levels, promoting healthy blood flow and even lowering blood pressure – just remember, the darker the chocolate, the more nutrients it contains.

Drink Idea: Hot Peppermint Patty (Serves 5)

Ingredients:

      • 1/2 cup sugar
      • 1/4 cup cocoa powder
      • Dash salt
      • 1/3 cup hot water
      • 4 cups (1 quart) milk
      • 3/4 teaspoon vanilla extract
      • 5 ounces peppermint schnapps (divided equally among five mugs)
      • Whipped cream (optional)
      • 5 teaspoons green creme de menthe (optional)

Directions:

Stir together sugar, cocoa and salt in medium saucepan; add in water, cooking over medium heat and stirring constantly, until mixture comes to a boil. Boil and stir two minutes, then add milk; stirring constantly, heat to serving temperature (but not to a boil). Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Pour into mugs with peppermint schnapps, topping with whipped cream and drizzle of crème de menthe, if desired.

Pomegranates

One of the original superfoods, pomegranates are a welcome addition to any healthy holiday table (or bar!), as they are rich in vitamins C and B6, plus potassium and fiber (the seeds offer about five grams per half cup). Studies also show that pomegranate juice may help reduce blood pressure and cholesterol while boosting iron levels and brain power, plus just one glass contains as many cancer-fighting polyphenols as two glasses of red wine or 10 cups of green tea.

Drink Idea: Sparkling Pomegranate Cocktail (Serves 2)

Ingredients:

      • 1/2 cup sugar
      • 1/2 cup water
      • 2 ounces vodka
      • 2 ounces fresh pomegranate juice
      • 3 ounces sparkling wine
      • Pomegranate seeds, as garnish

Directions:

Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool. Combine vodka, pomegranate juice, and 1 ounce (~2 tablespoons) sugar syrup. Divide among two tall, ice-filled glasses. Top each with sparkling wine, and garnish with pomegranate seeds.

A healthier way to use those Thanksgiving leftovers

2008_12_4-Leftovers2v2

Happy Thanksgiving!

Later today when dinner’s done and you’re left with a lot of bird, don’t panic: Turkey is a lean, versatile protein that fits easily into healthy, hearty meals that are low in fat and high in flavor.

Here are a few tips for livening up your Thanksgiving-leftover repertoire — without repeating the meal or breaking the scale.

First, attack the carcass (after your guests leave, that is). Once you’ve removed all the large slices of meat, be prepared to spend some time picking off every last bit from the bones. Chop or shred it as you go, partitioning into bags or containers in the refrigerator (or freezer) for easy access later.

Source: Kthread, Flickr

Source: Kthread, Flickr

Next, take stock of other leftovers, and get creative by utilizing them in a variety of wraps, salads and “dump” dishes (one-pot meals) for the first few days following the big event. When you’ve had your fill and cleared out the majority of the trimmings, turn to some creative dishes that can breathe new life into the last of the meat.

Try a quick soup, for example, by mixing a few cups of diced turkey with chicken broth, noodles and your favorite vegetables. Sprinkle chopped turkey on salads for a healthy lunch that packs a protein punch. Use shredded turkey in quesadillas, burritos, enchiladas, fajitas and tacos to spice up a weeknight dinner. Or add turkey bits to pot pies, casseroles and pasta dishes for a fresh twist on classic comfort foods.

Need more ideas? EatTurkey.com has a list of the “Top 10 Ways to Use Leftover Turkey,” including dishes such as Thai Grilled Pizza, Creamy Creole Turkey Bake and the ever-popular Turkey, Mandarin and Poppy Seed Salad.

Source: Fitday

Source: Fitday

Last but not least, save the bones. If you’re not going to make use of them within a week or so, wrap and store the carcass in your freezer for up to six months. Next time you get a turkey hankering, plop it in a big pot of water with a mix of vegetables and herbs, and in no time at all you’ll have a simple stock for soups, stews and gravies (try this recipe from Martha Stewart).

Now, that’s a gift that keeps on giving all season.

What are your favorite ways to make the most of Thanksgiving leftovers?

Last-minute Thanksgiving recipe: Rachael Ray’s Stuffin’ Muffins

Stuffing is a surefire crowd-pleaser, so if you want a quick and ‘delish’ side dish to round out the meal (or, if you’re anything like my family and there’s no such thing as too much stuffing on Thanksgiving), look no further.

Source: FitSugar

Source: FitSugar

These perfectly-portioned treats are the best of both worlds: crisp on the outside and steamy-soft inside.

A few tips: Use a whole wheat stuffing mix for more fiber, and if you’re having trouble getting the muffins to hold together, try some adding some Parmesan cheese or an egg to bind the ingredients, enhance flavor and add moisture.

Rachael Ray’s Apple and Onion Stuffin’ Muffins

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 stick butter, softened
  • 1 fresh bay leaf
  • 4 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 3 apples, quartered and chopped
  • Salt and pepper
  • 2 tablespoons poultry seasoning
  • 1/4 cup chopped fresh parsley leaves
  • 8 cups cubed stuffing mix
  • 2 to 3 cups chicken stock

Directions:

  1. Preheat oven to 375 degrees
  2. Over medium heat, add extra-virgin olive oil and 4 tablespoons butter to a large skillet. When butter melts, add bay leaf and vegetables. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning.
  3. Cook 5-6 minutes or until vegetables and apples begin to soften, then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
  4. Butter 12 muffin cups liberally with remaining butter.
  5. Using an ice cream scoop, fill and mound up the stuffing in muffin tins. (Keep an eye out for the bay leaf, and remove it when you come upon it as you scoop the stuffing).
  6. Bake until set and crisp on top, 10-15 minutes. Remove stuffin’ muffins to a platter, and serve warm.

For more of Rachael’s recipes, visit FoodNetwork.com.

Spice up your Thanksgiving spread with sweet potatoes

Twice Baked Sweet Potatoes; The Neelys

Source: Food Network

Can we set the record straight on the sweet potato once and for all?

Sure, it’s been pegged as marshmallows’ main partner in crime in that one sickeningly-sweet, gooey mess of a side dish — but cooked differently, the rustic root is low in calories, loaded with nutrients and can be quite an elegant addition to your Thanksgiving feast.

And it offers a host of health benefits: Not only is the sweet potato rich in beta-carotene, but it also provides a hearty dose of calcium, folate, fiber, potassium and vitamins A and C.

It’s no wonder the versatile vegetable is rated as one of the most nutritious superfoods by the Center for Science in the Public Interest, so why not complement your Turkey Day meal with one of these recipes from popular Food Network personalities?

Alton Brown’s Chipotle Smashed Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 chipotle chile pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce, from the pepper can

Directions:

  • Put sweet potatoes in a steamer basket, and place it a large pot of simmering water that is one inch from the bottom of the basket
  • Cover and steam over medium-high heat for 20-25 minutes, or until sweet potatoes are fork-tender
  • Remove the steamer basket, pour the water out of the pot, and dump the sweet potatoes into the pot
  • Add the butter and salt, and mash with a potato masher, adding the chile and sauce while continuing to mash; serve immediately

Ellie Krieger’s Sweet Potato-Pecan Casserole

Ingredients:

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans

Directions:

  • Preheat the oven to 350 degrees
  • Mist an eight-inch square baking dish with cooking spray
  • Bring a few inches of water to a boil in a pot with a large steamer basket in place; steam until tender (about 20 to 25 minutes)
  • Transfer potatoes to a bowl and let cool slightly; add honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth
  • Spread the sweet potato mixture in the prepared baking dish
  • Mix brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over potato mixture
  • Bake until hot and beginning to brown around the edges, about 40 to 45 minutes

Paula Deen’s Sweet Potato Biscuits

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 heaping tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mashed cooked sweet potatoes
  • 1/4 cup (1/2 stick) softened butter
  • 2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Directions:

  • Preheat the oven to 450 degrees
  • Sift together flour, sugar, baking powder and salt; in a separate, large bowl, mix sweet potatoes and butter
  • Add flour mixture to potato mixture, and mix to make a soft dough; add milk a tablespoon at a time to mixture and continue to cut in
  • Turn dough out onto a floured board, and toss lightly until outside of dough looks smooth
  • Roll dough out to 1/2-inch thickness, and cut with a biscuit cutter
  • Place biscuits on a greased pan and coat tops with melted butter; bake for about 15 minutes or until golden brown

Oatmeal chocolate chip cookies

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Fill your cookie jar with a sweet treat that does double-duty: plenty of chips for chocolate lovers, plus oatmeal for those who want to get their fill of whole-grain fiber.

Oatmeal Chocolate Chip Cookies

Ingredients: 

  • 1 cup butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 tsp milk
  • 2 tsp vanilla
  • 2 cups oatmeal
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips
  • 2 cups chopped walnuts (optional)

Directions: 

  1. Preheat oven to 375 degrees.
  2. Cream butter and sugars. Mix in eggs, milk and vanilla.
  3. In separate bowl, combine dry ingredients (oatmeal, flour, baking soda, salt). Slowly incorporate into wet mixture, about 1/2 cup at a time.
  4. Stir in chocolate chips and walnuts.
  5. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes or until edges start to slightly brown and center is set.

I know it’s a no-no, but it’s hard to resist a taste of cookie dough…

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It’s a good thing that the finished product is just as delicious!

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Fall into better eating habits with the season’s healthy harvest

Source: BonAppetit.com

Source: BonAppetit.com

Now that the days are shorter and the nights are cooler, it’s a natural tendency to want to hole up for the next few months and console ourselves with comfort food.

There’s certainly nothing wrong with doing that once in a while (after all, who doesn’t love a good chicken pot pie?), but remember to weave in some warm and cozy menu options that won’t decimate your diet.

Below are a few wholesome picks from fall’s fresh crop of fruits and veggies, including ideas for hearty – yet healthy – autumnal recipes.

Apples

  • An excellent source of vitamins C, K and B6, plus they’re low in calories and high in fiber
  • Fall is prime picking time, so look for non-bruised, firm flesh with unbroken skin
  • Enjoy the proverbial “apple a day” with the Food Network’s 31 days of apple recipes here

Broccoli 

  • A hardy vegetable harvested in late fall when the heads are dark green and compact
  • Keep fresh florets in the fridge for about a week for healthy munching – or blanch and freeze for quick access to this nutritional superstar all winter long
  • For a delicious twist, try Ina Garten’s Parmesan-Roasted Broccoli

Cranberries 

  • Too tart to be eaten as picked, yet delicious when boiled or baked
  • Eschew sugar in favor of complementing berries with bright citrus flavors
  • Check out Cooking Light’s take on traditional recipes here

Eggplant

  • It’s not just for Parmesan anymore!
  • This shiny, purple berry (yup, it’s true) acts as a base for everything from dips to sauces, plus it’s a source of dietary fiber, potassium, manganese, copper and thiamine
  • Click here for some healthy eggplant recipes and cooking tips from Eating Well

Figs 

  • A delicious, all-natural energy source
  • One handful (dried or fresh) provides five grams of fiber or 20 percent of the daily value
  • FitSugar celebrates this ancient fruit here with recipes for late summer and early fall

Leafy greens (collards, mustard greens, kale, cabbage and spinach)

  • One of the top food groups you can put on your plate, according to dietary experts
  • Superfoods densely packed with nutrients, rich in calcium, magnesium, fiber and vitamins A, C, E and K, as well as heart-healthy folate and carotenoid antioxidants
  • Bon Appetit offers recipes here, guaranteed to make your other veggies green with envy

Pears 

  • Popular year-round, but available in an abundance of varieties in the autumn months
  • Packing plenty of fiber, plus vitamin C and potassium, pears typically need to be ripened after purchase, so avoid fruit that is bruised, blemished or extra hard
  • Click here for recipes from Epicurious, plus tips for this favorite fall fruit

Pomegranates 

  • Those tangy, burst-in-your-mouth seeds are well worth the effort to disassemble
  • Snack on them by the handful, sprinkle them on salads or drink a glass of pure juice for a massive amount of antioxidants
  • Give one of Huffington Post’s 13 best recipes for pomegranates a whirl here

Pumpkins 

  • Ah, fall embodied…
  • Perfect for baking and full of seeds for toasting, they’re a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C and potassium
  • If you’re looking for alternative recipes to the usual pie, Women’s Health offers these so-good-they’re-scary fall pumpkin recipes for your post-Halloween get togethers

Squash 

  • Not only one of the most colorful fall veggies, but it’s also one of the more versatile
  • Extremely easy to cook and loaded with potassium and fiber, it can be added to soups and salads, as well as broiled, baked, stewed and sautéed
  • Taste of Home highlights a harvest of healthy squash recipes here

Sweet potatoes 

  • Rich in potassium, beta carotene, fiber, iron and calcium
  • One baked, medium-sized sweet potato contains 438 percent of your daily value of vitamin A – all at a mere 105 calories
  • Tempt your taste buds with Health’s top 25 sweet potato recipes here

What are your favorite fall veggies? 

Tasty turkey meatloaf (with a hidden health benefit)

Source: Jennie-O

Source: Jennie-O

Just because you’re watching what you eat doesn’t mean you have to cut out your favorite fall comfort foods.

Take this meatloaf makeover, for example. A simple swap of ground turkey for ground beef helps save some calories and fat, but it’s anything but bland.

I even snuck some greens in (shhh, don’t tell Hubby!) to kick it up a notch in the nutrient category.

Hide Yo’ Veggies Turkey Meatloaf

Ingredients:

  • 1 20-ounce package lean ground turkey
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3-4 leaves kale, julienned
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup ketchup, divided

Directions: 

  1. Preheat oven to 350ºF.
  2. In a large bowl, combine turkey, onion, garlic, kale, breadcrumbs, eggs, Worcestershire sauce, red pepper flakes, salt, pepper and 1/4 cup ketchup.
  3. Press turkey mixture into a loaf shape in a 13×9 baking dish.
  4. Bake one hour (or until internal temperature of meatloaf is well-done, 165ºF).
  5. Remove from oven, spread remaining 1/4 cup ketchup on top.
  6. Return to oven, and bake for 10-15 more minutes.
  7. Let stand at room temperature for five minutes (to retain juices) before slicing.

Here’s a peek at the process…

First, gather all the ingredients.

meatloaf1

No fresh garlic on hand? We keep a tube of pre-minced garlic in the fridge, so three squirts (roughly the size of cloves) did the trick.

meatloaf2

Because I was adding kale to this, I threw in an extra egg (meatloaf recipes usually only call for one) to ensure that the mixture would bind properly.

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Feel free to tweak the amounts of ingredients…or add more/different kinds of veggies!

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Pat it into the loaf; if you’re feeling fancy, make a fun heart shape or even individual “cakes.”

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Baking it a bit more after coating the loaf with ketchup gives it a nice carmelized effect and helps keep it moist.

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Slice, and enjoy!

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Bethenny Frankel’s “skinny” take on pumpkin treats

Source: Bethenny Bakes

Source: Bethenny Bakes

Her Skinnygirl empire has been a hit with the health-conscious crowd, so it’s no surprise that Bethenny Frankel, newly-minted talk show host and former celebrated natural foods chef, would take a stab at delicious guilt-free versions of popular pumpkin recipes for fall.

Below are two classics that Frankel reworked with her talent for “fix-ology” – a term she coined for the ability to take calorie-rich foods and revamp them into healthier versions without compromising flavor. For more of Frankel’s favorite healthy recipes, go to Bethenny.com.

Bethenny Frankel’s Pumpkin Spice Muffins (Makes 1 dozen)

Ingredients:

  • 3 cups oat flour
  • 2 cups raw sugar
  • 2 T unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 1/2 cups canned pumpkin
  • 1/2 cup water
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon vanilla
  • 1 1/2 cups dried cranberries
  • 1/4 cup unsalted walnuts
  • 12 muffin cups

Directions:

  1. In the bowl of an electric mixer, combine raw sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
  2. Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
  3. Combine flour mixture and pumpkin mixture. Stir in nuts and cranberries; stirring only until all ingredients are mixed.
  4. Cover batter, and allow it to set at room temperature for 60 minutes.
  5. Preheat oven to 350°F.
  6. Place muffin cups in muffin holders and fill 2/3 of the way full.
  7. Bake for 40-45 minutes or until muffins tops spring back when lightly touched.
  8. If the muffins will be frozen, allow them to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
  9. To reheat, wrap loosely in foil and bake for 5-10 minutes at 350°F. (Or they may be reheated in the microwave wrapped loosely in a damp paper towel.)

Bethenny Frankel’s Marbled Pumpkin Cheesecake

Ingredients for crust:

  • 1 1/2 cups graham crackers, crushed finely (approximately 9-10)
  • 2 tbsp unsweetened applesauce
  • 1 tsp ground ginger
  • 2 tbsp melted butter

Ingredients for filling:

  • 2 8 oz. containers reduced fat cream cheese, softened
  • 3/4 cup raw sugar plus 2 teaspoons
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 1 1/4 tsp ground cinnamon
  • 1 1/8 tsp nutmeg
  • 1 can of 15 oz. pumpkin (do not substitute pumpkin pie filling!)
  • 1/4 tsp apple cider vinegar

Directions:

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together the crushed graham crackers, butter, applesauce, and ground ginger.
  3. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan.
  4. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  5. In a medium bowl, mix together the cream cheese, 1/2 cup raw sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each.
  6. Set aside 1 cup of the mixture. Blend 1/4 cup raw sugar, pumpkin, cinnamon, apple cider vinegar and nutmeg into the remaining mixture.
  7. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  8. Bake 1 hour in the preheated oven, or until filling is set.
  9. Run a knife around the edge of the pan, and allow the cake to cool before removing pan rim.
  10. Chill for at least 4 hours before serving.

Two-step crock-pot beef stew

Photo credit: Food Network

Photo credit: Food Network

Ever get to the grocery store, only to realize that you’ve forgotten your list at home? Well, rather than turning around, I decided to wing it this week with a dish that’s always good to have in your back pocket: beef stew.

A true stew requires you to sear the beef to seal in juices and give it that extra-special kick of flavor – but this is the I’m-running-out-the-door-to-work version. It takes less than five minutes to prepare, yet still manages to deliver a delicious, hot and healthy meal by the time you get home.

Two-Step Crock-Pot Beef Stew 

Ingredients: 

  • 1 small bag baby carrots
  • 3 stalks celery, roughly chopped
  • 1 potato, peeled and cut into chunks
  • 1 ear corn, kernels cut off the cob
  • 3 cloves garlic, cut in half
  • 1 onion, diced
  • 1 package cubed stew beef
  • 1 Tbsp corn starch, mixed in one cup water
  • 2 Tbsp dry steak rub (this is all we had on hand; beef bouillon would work well, too)
  • 1 tsp dry mustard
  • 1/2 tsp celery salt
  • 1 bay leaf (remove before eating)
  • Salt and pepper, to taste

Directions: 

  1. Starting with beef, add all ingredients to crock-pot, finishing with spices and corn starch/water mixture.
  2. Turn crock-pot on low and cook for 8-10 hours, or until beef is tender and falls apart when poked with a fork.

Sharing a taste of home: Olga Bread

Photo credit: Olga's Kitchen

Photo credit: Olga’s Kitchen

A secret-recipe bread used in side dishes, desserts and an assortment of delectable sandwiches, “Olga Bread” made its debut in 1970 when the doors to Olga’s Kitchen first opened in Birmingham, Mich.

Sweet, soft and delicious can only begin to describe it. And although this recipe still doesn’t do the real thing justice, it does help tide me over between trips home.

The one and only 'Olga' of Olga's Kitchen, posing with my sister and mom

The one and only Olga, posing with my sister and mom

Olga’s Kitchen “Olga Bread”

Ingredients: 

  • 1 cup milk
  • 1/4 cup honey
  • 1/4 cup margarine
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 pkg.)
  • 1/4 cup warm water
  • 1 teaspoon sugar
  • 4 cups flour, divided
  • 1 egg

Directions: 

  1. Scald milk, remove to large bowl.
  2. Add honey, margarine and salt to milk. Stir until margarine is melted, then set aside to cool until lukewarm.
  3. Combine yeast, warm water and sugar. Stir until sugar is dissolved, and set aside.
  4. Add 1 1/2 cups of the flour to lukewarm milk mixture, and beat well.
  5. Mix in egg and yeast mixture.
  6. Add remaining flour, a little at a time, until sticky dough is formed.
  7. Turn out on a floured surface, knead for about two minutes (dough will be sticky; don’t add more flour).
  8. Place dough in oiled bowl, turning once to oil whole surface of dough.
  9. Cover with plastic wrap and let stand in warm place until doubled in size.
  10. Punch down dough; divide into 16 equal pieces.
  11. Roll each piece to a thin rough circle about 8-10 inches in diameter.
  12. Heat a large dry skillet over medium-high heat; do not use any oil.
  13. Bake 30 seconds, flip and bake about 30 seconds on other side, or until mottled brown spots appear.
  14. Cool and store in a plastic bag.

Here’s a step-by-step look at the process:

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Combine all ingredients according to the directions, and you’ll have a super-sticky dough.

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Cover with plastic wrap, and set in a warm place to allow the dough to rise for about 20 minutes.

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Once it’s doubled in size, punch it down and portion into 16 pieces.

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Using an ample amount of flour, roll each portion out while the skillet is heating.

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Toss it in the pan, and watch as it begins to bubble and crisp. Flip as soon as mottled brown marks appear.

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Our favorite way to eat it is with shredded chicken, mozzarella cheese, roasted tomatoes, romaine lettuce and balsamic dressing. Delicious!

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For more of the history on Olga’s Kitchen restaurants (or to find one near you), visit Olgas.com.