Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

PIE CRUST

This crust reduces the calories from fat but still
provides a flaky tender crust that is best used
as a pie topper—not top and bottom! You can
make enough for two tops or a bottom if you
must!

1½ cups cake fl our
1 teaspoon sugar
⅛ teaspoon salt
2 tablespoons nonaromatic olive oil
¼ cup unsalted stick butter, frozen for
15 minutes (easier to cut)
1 teaspoon vinegar
4 tablespoons ice water

Combine the flour, sugar, and salt in a food
processor. Pour in the oil and pulse until mixed.
Cut the butter into small pieces and add to the
flour mixture. Pulse 10 times or until the mix­
ture is full of lumps the size of small peas.
Pour in the vinegar and ice water. Pulse 10
more times or until the dough begins to hold
together. Gather into 2 equal balls, wrap sepa­
rately, and refrigerate at least 30 minutes before
rolling out.
Alternatively, you can make this dough by
hand. Combine the flour, sugar, and salt, and
stir in the oil. Add the butter and mix with a
pastry cutter or two knives until the size of
small peas. Add the vinegar and ice water, and
mix with a fork just until it starts to hold to­
gether. Gather into 2 balls, wrap, and refriger­
ate at least 30 minutes before rolling out.

Per serving (^1 ⁄ 16 recipe): 78 calories, 5 g fat, 2 g satu­

rated fat (11% calories from saturated fat), 10 g car­

bohydrate, 2 g protein, 0 g dietary fiber, 52 mg

sodium. Exchanges: ½ Starch, 1 Fat

ITALIAN BREAD WITH



OLIVES AND ROSEMARY

I’ve included this rustic homemade bread be­

cause a vegetable-only meal is greatly im­

proved with such a chewable side dish.

SERVES 12

1 teaspoon dry yeast

1 cup warm water

(^5) ⁄ 8 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon dried rosemary
2–2¾ cups all-purpose fl our
2 sweet onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
3 garlic cloves, peel on
1 teaspoon olive oil
12 sun-dried tomato halves, cut into strips
12 black olives, pitted and quartered
Pinch kosher or sea salt
Sprinkle the yeast over the warm water in a
large bowl and let set until creamy, about 10
minutes. Stir in ½ teaspoon of the salt, the
oregano, basil, and rosemary. Add 2 cups of the
BASIC RECIPES • 289