One Pot Fudgy Brownies

ONE-POT FUDGY BROWNIES

1 cup (2 sticks) unsalted butter, plus butter for greasing the baking pan (optional)

Nonstick cooking spray (optional)

3 ounces unsweetened chocolate

½ cup unsweetened Dutch-processed cocoa powder

2 ½ cups granulated sugar

½ teaspoon kosher or coarse salt

1 tablespoon pure vanilla extract

3 large eggs

1 ½ cups all-purpose flour

1. Preheat the oven to 350 degrees. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.

2. Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.

3. Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.

4. Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12, 18 or 24 squares.

Fiber Fueled Sourdough Pizza Crust

 

Everyone loves pizza, but you will love it even more with a homemade sourdough pizza crust that you know has high-quality ingredients. Plus, when was the last time you could count even 1 Plant Point in your weekly pizza indulgence! I consider this a win-win anyway you look at it.

What you'll need ¼ cup sourdough starter discard (see pg. 314) ¼ cup whole-wheat flour 1¾ cups all-purpose flour 1 teaspoon kosher or fine sea salt 1 tablespoon olive oil

How to make it 1. In a large bowl, place the sourdough starter, whole-wheat flour, all-purpose flour, salt, olive oil, and ¾ cups of water. Use your hands to mix until fully incorporated. It will be shaggy, though if the mixture is too wet, add a little more flour. If too dry, then add in a teaspoon or two of water at a time. Cover the bowl and place in a warm location to ferment for 10 to 12 hours or overnight. 2. When batter has fermented, or the next morning, perform a series of stretches and folds. Lightly wet your hands to prevent the dough from sticking, then gently pull one side of the dough up and over itself, then turn the bowl and repeat with all four "corners" of the dough until you’ve completed the circle. At this point the dough is ready to bake or you can place it in the fridge for up to 36 hours. 3. Remove the dough and place on a lightly floured surface and let rest for 30 minutes. 4. Using lightly floured hands, shape the dough into a ball. From here, shape into pizza crust (I prefer using a rolling pin) and use in your favorite recipe. If you make this crust, feel free to tag me @theguthealthmd so I can enjoy it with you!

Dino's Bianca

Simple recipe from old college friend Dina D'Inocenzo, my favorite Italian!!

1 can tuna

oil, garlic, parsley, spaghetti, oregano

Put about 3 T olive oil in pan on medium heat.  Add tuna and garlic.  Simmer 5 minutes then add parsley.  Add 1 cup water and 1/4 cup oil.  Let simmer 15 minutes on low heat.  Add salt and pepper to taste.  Add oregano.  **Add 1 can minced clams along with tuna for more taste.  Cook pasta and combine!