Artichoke Bites

These yummy things are supposed to be an appetizer I think, but we have been eating them for breakfast. Did I mention they are super easy to make?

I do have some modifications on this one (mainly because I am lazy about fresh herbs). The recipe calls for one slice of whole wheat bread, but since someone is trying to minimize the carbs, I leave them out, and it still tastes good. However, I have made these before with the whole wheat bread, and as a lover of all-things-carbs, I would probably rather include them. I also use dried parsley because I never have the fresh stuff on hand, but I have a Costco-size container of the former. Finally, instead of chopped garlic, I used the pre-minced stuff. Yes, I am lazy!!!

Artichoke Bites
adapted from Food Network Kitchens

Ingredients
1 slice whole wheat bread, crusts removed
1/4 teaspoon dried oregano leaves
1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped
1/3 cup freshly grated Parmesan (about 1 1/4 ounce)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
3 large eggs

Directions
Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.

Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.

Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.

Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.

Rosemary Bread Rolls

Peeta Melark never has to worry about competition from me as a bread baker. Yesterday I posted about my jalapeno cheese "rolls" and so you know those were not my best looking work. I wanted to try and make actual rolls, so I decided to make ATK's rustic bread recipe, and added fresh rosemary.

These bread rolls were a lot better looking, and were pretty tasty. I think they would have been better served warm, but I took them to work for a birthday potluck. Turns out, they go really well with olive oil and vinegar.

Rosemary Bread Rolls
adapted from America's Test Kitchen's Rustic White Bread

2 cups bread flour*
2 1/4 cups all-purpose flour
1 envelope (2 1/4 teaspoons) rapid-rise yeast
2 teaspoons salt
1 3/4 cups water, warm
2 tablespoons honey
2 tablespoons fresh rosemary

Pulse the bread flour, 2 cups of all-purpose flour, yeast, and salt in a food processor to combine. While the processor is running, add the water and honey and process until a rough ball forms, about 30 to 40 seconds. Let the dough rest for 15 minutes, then process for 30 more seconds. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about five minutes, adding the remaining 1/4 cup of flour as needed to prevent sticking. Add the rosemary, little by little, during this time. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise until nearly doubled in size and springs back slowly when indented with a finger, about 1 to 1 1/2 hours.

Pinch the dough down, and pinch off small portions (about 1/3 cup), roll into balls. Arrange on a cookie sheet lined with parchment paper. Cover loosely with a lightly oiled piece of plastic wrap and let rise again until touching, about 45 to 60 minutes.

Pre-heat oven to 350 degrees. Spray the rolls with water before putting in the oven; spray again every minute for the first 3 minutes. Bake until rolls are brown and cooked through, about 40 minutes.

*I used unbleached bread flour because I had it on-hand.