Georgian Cheese Bread

My good friend Marci's brother lives in the Republic of Georgia and his wife is Georgian so this caught my eye. If you have not tried Havarti cheese, you must! It is my all time favorite cheese.

2 1/4 teaspoons active dry yeast (a 1/4-oz package)
7 tablespoons warm water (105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 lb Havarti cheese, coarsely grated
1/4 lb salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted

Equipment: a floured pizza pan (at least 12 inches) or a floured large baking sheet

PreparationSprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)

Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.

Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.

Preheat oven to 500°F with rack in middle.

Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.

Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.

Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.

Serve cut into wedges.

Spanish-Style Halibut

If you like Halibut, you must try this one. It has all the right flavor combinations and it's healthy too!

Ingredients
1 slice applewood-smoked bacon
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
4 (6-ounce) skinless halibut fillets
2 teaspoons bottled minced garlic
1 (6-ounce) package fresh baby spinach


Preparation
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.
Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl. Sprinkle spice mixture evenly over fish. Add fish to drippings in pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, and keep warm.

Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently. Stir in bacon. Add spinach to pan, and cook for 1 minute or until the spinach begins to wilt. Serve with fish.

Yield
4 servings (serving size: 1 fillet and 1/2 cup spinach mixture)

Nutritional Information
CALORIES 214(21% from fat); FAT 5.1g (sat 1g,mono 2.7g,poly 1.3g); PROTEIN 37.4g; CHOLESTEROL 57mg; CALCIUM 124mg; SODIUM 475mg; FIBER 1.2g; IRON 2.9mg; CARBOHYDRATE 2.4g

Dried Cherry and Toasted Almond Turkey Salad Pita

The name is a mouth full but it is a mouth full of wonderful flavor! This is a must
try, especially if you are, like me, always looking for healthy choices.

Ingredients
1/4 cup slivered almonds (about 1 ounce)
1/4 cup plain fat-free yogurt
3 tablespoons low-fat mayonnaise
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/8 teaspoon crushed red pepper
3/4 cup thinly sliced celery
1/4 cup chopped red onion
1/4 cup dried cherries
1/4 cup golden raisins
8 ounces roasted turkey breast, chopped
4 (6-inch) whole wheat pitas, cut in half


Preparation
Heat a small nonstick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.
Combine yogurt, mayonnaise, ginger, and pepper in a medium bowl. Add almonds, celery, and next 4 ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.

Yield
4 servings (serving size: 2 stuffed pita halves)

Nutritional Information
CALORIES 398(20% from fat); FAT 8.7g (sat 1.4g,mono 4.1g,poly 2.4g); PROTEIN 25.9g; CHOLESTEROL 51mg; CALCIUM 93mg; SODIUM 501mg; FIBER 6.9g; IRON 3.5mg; CARBOHYDRATE 56.1g