Skillet Flatbread

Skillet Flatbread

by | Apr 17, 2020 | SIDE DISH, VEGETARIAN, YEAST BREADS | 2 comments

Skillet Flatbread

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Skillet Flatbread stacked three high on a wooden serving plate and garnished with zahtar.

Do you have flour, yeast, oil and salt? It is all you need to make golden, slightly crisp and chewy Skillet Flatbread. The recipe is super easy without a lot of fuss, and the flatbread is delicious with just about anything. I like mine sprinkled with a zahtar spice mix but you can eat it plain, or with your favourite herb or spice mix. So get ready to dunk, dip and scoop all your tastiest soups, stews and tagines because you’ll be making this time and time again.

Risen dough in a large bowl resting on a wooden platter in preparation for Skillet Flatbread.

Any non-stick skillet will work for this recipe even though I’ve suggested using a cast-iron skillet. The dough is uncomplicated and can be pressed or rolled into any shape, however, I opted for 9” circles which cook evenly and quickly, and it fits nicely in my 10” skillet. This Skillet Flatbread will keep for several days in a sealed container but can also be frozen for use later. When thawed, give it a gentle warming in the microwave or low oven. Eating it at room temperature is perfectly tasty but I prefer it slightly warm. Enjoy!

Skillet Flatbread cut into triangles and served on a wooden serving plate and garnished with zahtar.

Author:  Compelled to Cook

Skillet Flatbread
Print Recipe
    Servings Prep Time
    3 9" flatbreads 20-25 minutes
    Cook Time Passive Time
    32 minutes 70 minutes
    Servings Prep Time
    3 9" flatbreads 20-25 minutes
    Cook Time Passive Time
    32 minutes 70 minutes
    Skillet Flatbread
    Print Recipe
      Servings Prep Time
      3 9" flatbreads 20-25 minutes
      Cook Time Passive Time
      32 minutes 70 minutes
      Servings Prep Time
      3 9" flatbreads 20-25 minutes
      Cook Time Passive Time
      32 minutes 70 minutes
      Ingredients
      Servings: 9" flatbreads
      Instructions
      1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
      2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
      3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
      4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
      5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
      6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

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      Pumpernickel Seed and Nut Crisps

      Pumpernickel Seed and Nut Crisps

      by | Feb 21, 2020 | SNACKS, VEGAN | 0 comments

      Pumpernickel Seed and Nut Crisps

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      It’s time for a little blog cleanup, so I’m picking away at updating and putting a polish on a few of my older posts. Today’s cleanup goes back to 2016 with these wholesome, rustic and vegan Pumpernickel Seed and Nut Crisps. Not only are these crisps beautiful with their dark cracker base they are also delightfully healthy with no added fat, eggs or dairy. I find some of my great recipes get left in the dust, never to be made again because my head is down and focused on always creating NEW content. Doing a little blog cleanup allows me to go back and redo the recipes, reminding me of just how good they really are.

      A white bowl piled high with Pumpernickel Seed and Nut Crisps.

      In this recipe, I used nuts and seeds that I had on hand, but you can certainly change them up to whatever is your favourite. I love these Pumpernickel Seed & Nut Crisps because of their texture which is crispy, yet still, some bites give a little chew. The currents are a nice addition because their size adds just the right amount of sweetness without becoming overbearing. Enjoy!

      Baked Pumpernickel Seed and Nut Crisps in loaf form on a wooden cutting board garnished with fresh thyme.
      A small white plate with Pumpernickel Seed and Nuts Crisps, cheese slices and apricot jelly.

      More pumpernickel greats!

      Multigrain Pumpernickel Rye Bread

      Chicken Piccata Sandwich

       

      A white bowl piled high with Pumpernickel Seed and Nut Crisps.

      Author:  Compelled to Cook

      Pumpernickel Seed & Nut Crisps
      Print Recipe
      Crisp wholesome seed and nut crackers perfect for a vegan diet.
        Servings Prep Time
        64 crackers 15 minutes
        Cook Time Passive Time
        70 minutes 90 minutes
        Servings Prep Time
        64 crackers 15 minutes
        Cook Time Passive Time
        70 minutes 90 minutes
        Pumpernickel Seed & Nut Crisps
        Print Recipe
        Crisp wholesome seed and nut crackers perfect for a vegan diet.
          Servings Prep Time
          64 crackers 15 minutes
          Cook Time Passive Time
          70 minutes 90 minutes
          Servings Prep Time
          64 crackers 15 minutes
          Cook Time Passive Time
          70 minutes 90 minutes
          Ingredients
          Servings: crackers
          Instructions
          1. Preheat oven to 350℉. I
          2. In a large bowl whisk together all ingredients until just combined.
          3. Spray 2 8"x4" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
          4. Reheat oven to 300℉.
          5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
          Recipe Notes

          -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

          -Regular 9"x 5" loaf pans can be used, however, I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

          -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Cherry Salsa

          Cherry Salsa

          by | Jan 24, 2020 | APPETIZERS, CONDIMENTS AND SAUCES | 2 comments

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          Cherry Salsa tops three goat cheese crostini on a wooden serving board.

          Cherry Salsa is sweet, spicy and delicious on goat cheese crostini, baked Brie, chicken cutlets or grilled meats. Simplicity is good and this quick and easy recipe can be ready for guests without much fuss. The dried cherries offer a nice texture to the salsa and the freshly chopped jalapenos, lime and vinegar balance the cherry jam. It’s so good!

          Ingredients for Cherry Salsa arranged on and around a wooden cutting board with a bowl of dried cherries in the background.

          My favourite way to eat this lovely Cherry Salsa is dabbed on crisp crostini smeared with goat cheese. The tang and creaminess of the goat cheese make it a great pairing with the salsa and the combo makes for an easy company friendly appetizer. Another great way to use Cherry Salsa is as a baked brie topping. Simply spoon the salsa onto your hot baked brie and serve with crisp crackers, crostini or crudites. I originally found this Cherry Salsa paired up pecan-crusted chicken wings. I’ve prepared pecan-crusted chicken cutlets in the past and thought this would also be a wonderful way to use the salsa in a main course. I was not disappointed as the crunchy, nutty cutlets beg for the sweet, spiciness that the salsa offers. The recipe for pecan-crusted chicken cutlets will be coming to the blog soon, so be sure to check back.

          Looking for more company friendly appetizers?

          Tomato Confit

          Scallops with Tarragon Cream Sauce

          Miso Shrimp

          Author: Compelled to Cook, adapted from Food.com

          Cherry Salsa tops three goat cheese crostini on a wooden serving board.
          Cherry Salsa
          Print Recipe
            Servings Prep Time
            1 cup 20 minutes
            Passive Time
            30+ minutes
            Servings Prep Time
            1 cup 20 minutes
            Passive Time
            30+ minutes
            Cherry Salsa tops three goat cheese crostini on a wooden serving board.
            Cherry Salsa
            Print Recipe
              Servings Prep Time
              1 cup 20 minutes
              Passive Time
              30+ minutes
              Servings Prep Time
              1 cup 20 minutes
              Passive Time
              30+ minutes
              Ingredients
              Servings: cup
              Instructions
              1. Chop dried cherries and combine with cherry jam in a mini food processor or blender. Pulse several times until cherries are about the size of a pea or smaller. Add remaining ingredients and pulse 2-3 times to combine.
              2. Scoop into a serving dish, cover and chill for at least 30 minutes to meld flavours. Use as a topping for crostini, baked brie, breaded chicken cutlets or grilled meats.
              Recipe Notes

              -I find there is a need to first chop the cherries before adding to the food processor because everything becomes too processed in the time it takes the dried cherries to break down.  By chopping the cherries first, the mixture retains most of its texture yet everything is combined.

              -If a food processor is not available, simply chop everything by hand and combine.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Tomato Relish

              Tomato Relish

              by | Aug 15, 2018 | CONDIMENTS AND SAUCES, GLUTEN FREE, SIDE DISH, VEGAN | 2 comments

              What will you do with all those tomatoes?  Firstly, you need to start by making this lovely Tomato Relish.  It’s a little like bruschetta, but saltier and brinier from olives and capers.  Delicious with white fish, chicken, crostini or eggs.  A quick and easy condiment that makes the most of those little red gems drooping from the vine.

              With the onset of garden bounties, also comes the realization we’re quickly approaching the end of summer. I pause to think “where has it gone”, always gone in a blink here in central Alberta, and soon enough blogger posts will be filled with back to school specialties.  So make the most of the sunny, warm weather that’s left and enjoy seasonal fresh produce while you can.  Tomato Relish not only highlights fresh cherry tomatoes but also fresh herbs, reminding us that eating healthy and well is easy and delicious. Enjoy!

              Recipe source for Tomato Relish:  Compelled To Cook

              Tomato Relish
              Print Recipe
                Servings Prep Time
                1 3/4 cups 20-25 minutes
                Passive Time
                30-60 minutes
                Servings Prep Time
                1 3/4 cups 20-25 minutes
                Passive Time
                30-60 minutes
                Tomato Relish
                Print Recipe
                  Servings Prep Time
                  1 3/4 cups 20-25 minutes
                  Passive Time
                  30-60 minutes
                  Servings Prep Time
                  1 3/4 cups 20-25 minutes
                  Passive Time
                  30-60 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.

                  Mushroom Herb Rice

                  Mushroom Herb Rice

                  by | Apr 10, 2018 | SIDE DISH, VEGETARIAN | 0 comments

                  Mushroom Herb Rice is a simple yet delicious way to change up your rice game. Only a few fresh ingredients and 45 minutes stand between you and a better dinner. What I love about this rice is the fact that it’s not over complicated or overwhelming in flavours. This also means it goes with most everything. Change up the herbs if you like or use chicken broth instead of vegetable, it really doesn’t matter, it will still be fantastic. This recipe yields 4 cups of cooked rice, but don’t fret, it freezes and reheats very well in the microwave. So you may conveniently get two meals out of one. Win win!!

                  We, as in my husband and I are definitely a rice lovely family. We probably eat some form of it 3-4 days a week. So I’ve learned to change it up now and again, because eating plain rice all the time is, well, very boring, especially to a food blogger. My husband may be fine with eating plain white rice (I’m pretty sure he is) but there’s so much more that can and WILL be done. This simple recipe is just one of many ways to perk up your rice, and I hope to share more ideas as time permits, so don’t forget to check back regularly.

                  Recipe source for Mushroom Herb Rice:  Compelled To Cook

                  Mushroom Herb Rice
                  Print Recipe
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time Passive Time
                    30 minutes 5 minutes
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time Passive Time
                    30 minutes 5 minutes
                    Mushroom Herb Rice
                    Print Recipe
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time Passive Time
                      30 minutes 5 minutes
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time Passive Time
                      30 minutes 5 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
                      2. Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
                      Recipe Notes

                      Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.