There's a lot of trial and error in my efforts to make recipes more worthy. Just this morning, I attempted sweet potato cookies - the flavor was close-ish, the texture was not. In fact, my husband nervously asked through a mouthful, "um, are these meant to be dog biscuits?" I am not daunted though, I'll keep trying and I'll let you know when I get there. In the meantime, I had some extra mashed sweet potatoes to use up. Hence, today's success. A really tasty sweet potato & cannellini bean dip. Plus, to deliver it to our mouths...
I finally made a healthier version of breadsticks that turned out crispy and tasty. Much happier response from husband - and kids, too! They were devoured within an hour. I've had quite a few attempts at a healthier breadstick - cutting the olive oil and upping the whole wheat flour kept giving me tasty but not crispy results. This time, the combination is right and they were exactly as I'd hoped. So, finally, success!
(As John Hodgman would say, you're welcome.)
CRISPY GARLIC & HERB BREADSTICKS
1 cup lukewarm water
1 teaspoon sugar
1 7gram package dried yeast (just under 1 tablespoon)
1 1/2 cups wholewheat flour
1 1/2 cups strong white flour
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 teaspoons garlic powder
1 teaspoon sea salt
2 tablespoons olive oil (+a little to grease bowl and baking trays)
In a small bowl, whisk water, sugar and yeast together. Let sit for few minutes to proof - should be bubbly and frothy when ready.
In the meantime, combine flours, oregano, basil, garlic powder and sea salt in a medium or large mixing bowl. Whisk or mix to distribute ingredients.
Add olive oil and mix well with spoon - try to incorporate olive oil throughout.
Add water/yeast mix and mix well with spoon - should come together into a slightly sticky ball of dough.
Sprinkle some flour (I used the white) onto your work surface and turn dough onto it. Knead for 5 minutes, adding small sprinklings of flour, either to your hands to onto dough, to keep it from becoming too sticky.
Lightly coat a bowl (can wipe and reuse the mixing bowl) with some olive oil. Place ball of dough in, cover with plastic wrap and put someplace somewhat warm and allow to rest for 1 hour.
Preheat oven to 190ºC (170ºC fan oven/375ºF) and lightly oil 3 baking trays.
Punch down dough and turn onto floured work surface. Use a rolling pin to lightly roll dough into a rectangular shape about 1-2 centimeters thick. Use a large, sharp knife to cut into strips.
Bake for 20 minutes total, flip over once after 10-15 minutes of baking time.
Remove to cooking rack.
SWEET POTATO & CANNELLINI BEAN DIP
1/2 cup mashed sweet potato
1 can of cannellini beans, drained and rinsed
2 pinches sea salt
3 tablespoons olive oil
1 tablespoon water
1/2 teaspoon cayenne pepper
1 tablespoon rosemary, finely chopped
Peel and chop sweet potato - boil until soft and mash. Use a food processor or hand blender to purée well.
Finely chop rosemary.
Sweet potatoes = low fat/calorie and great Vitamin A and fibre content plus potassium, iron, magnesium, calcium, Vitamin C and protein.
And cannellini beans = lots of protein (most of plant based foods), loads of fibre, and packed with minerals such as iron, calcium, manganese, potassium. Also has a great supply of folate.