GORDON RAMSAY RECIPES

One word… YUM!

I make Crock Pot Picadillo^[1] all the time in my house (Madison’s number one request), and because it makes so much I like to get creative with my leftovers. I came up with this for lunch one day and my husband said I should put it on the blog, so I thought with Cinco De Mayo coming, it would be fun to do some Cuban-Mexi fusion.

I made a really quick & easy Pico de Gallo to add along with the cheddar jack cheese, the results – delicious!

Picadillo Quesadilla
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 quesadilla • Old Points: 4 pts • Points+: 5 pts
Calories: 211 • Fat: 10 g • Carb: 15 g • Fiber: 8 g • Protein: 22 g • Sugar: 1 g
Sodium: 563 mg • Cholesterol: 30 mg

For the quick Pico De Gallo:

1 tbsp chopped cilantro
1 tbsp chopped tomato
1 tbsp chopped scallion
juice from 1/2 lime

For the quesadilla:

cooking spray
2 reduced-carb whole wheat flour tortillas
6 tbsp shredded reduced fat cheddar jack
1/2 cup crock pot picadillo^[2] (drained)

Directions:

Combine the ingredients for the quick pico de gallo in a small bowl.

Heat a nonstick skillet over medium heat. Spray the skillet with oil and add a tortilla. Brown about 2 minutes on each side, then spread 1/4 cup picadillo on half of the tortilla. Top with cheese and half of the pico de gallo, then fold and press down with a spatula. Cook 1 to 2 minutes on each side, until the cheese is melted and the tortilla is crisp.

Remove from heat and cut in 3 pieces. Repeat with the remaining. Eat hot!

References

^{^} Crock Pot Picadillo (www.gordon-ramsay-recipe.com)
^{^} crock pot picadillo (Crock Pot Picadillo)

Incoming search terms:

I’ve never had much of a taste for whole wheat bread, which is not surprising if you grew up during the Wonder Bread years. Whole wheat flour is significantly stronger tasting, and its earthy, bitter aftertaste is the reason white flour is the much preferred choice for, well, everything.

Besides the taste, it’s also a little harder to work with, and fairly easy to turn out something with a density that would make a brick blush. But, thanks to many years of requests, I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don’t have much whole wheat baking experience, I did what any good chef would do…I didn’t do any research, and just tried to figure it out.

I was quite happy with the taste and texture, and going 50/50 with the all-purpose flour provided just enough of that crusty, chewy “normal” bread experience, and we still get a decent amount of whole grain.

The procedure is straightforward, but as I point out in the video, pay attention to when you start. I recommend doing the sponge in the afternoon, mixing the dough at night, and baking it in the morning. Speaking of which, be sure to dust your dough with flour before covering. I didn’t, and had a little sticking problem.

I know many of you have made and enjoyed the traditional ciabatta bread we posted, so I’m looking forward to hearing from those of you who give this whole wheat version a try. Please let me know, and as always, enjoy!

Ingredients:

For the sponge:

1 cup tepid water

1/4 tsp dry active yeast

1 oz (1/4 cup) rye flour (you can sub wheat flour)

2.25 oz (about 1/2 cup) all-purpose flour

2.25 oz (about 1/2 cup) whole wheat flour

let sit until very bubbly, about 5 hours

Then add:

1/2 cup room temp water

1 3/4 tsp fine salt

1 1/2 tsp honey

1 tbsp polenta

1 tbsp ground flax seed

2 tbsp shelled sunflower seeds

4.5 oz (about 1 cup) all-purpose flour

4.5 oz (about 1 cup) whole wheat flour
-Bake at 450 F. for 30-35 minutes

Gordon Ramsay Recipes

Tag: wheat flour

Picadillo Quesadillas

References

Incoming search terms:

Whole Wheat Ciabatta – Not Bad, Which is Great!

Incoming search terms: