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Sweet Potato Wedges
The Toaster Oven Broiler is a powerhouse in getting hot food prepared in
a fraction of the time of a full-size oven. This recipes gives you the tools
to make steakhouse-quality wedges in just minutes. We keep it simple
with just salt, pepper, and lime juice, but you can spice it up with some
chili flakes or cayenne, or make them sweet with a little cinnamon and a
drizzle of honey.
Makes 2 servings
1½
tablespoons extra virgin olive oil
1
sweet potato, peeled, cut into 3-inch wedges
½
teaspoon kosher salt
Pinch freshly ground black pepper
¼
lime, for finishing
2
teaspoons chopped fresh parsley
1. Line the baking pan with aluminum foil. Drizzle the olive oil over the
pan and then add the potato wedges. Sprinkle with the salt and
pepper and toss gently to coat.
2. Arrange the potato wedges into one layer and put pan into the Toaster
Oven Broiler in the upper position.
3. Set oven to 400°F on the Bake setting. Bake sweet potatoes for 20
minutes, or until browned at the edges.
4. Remove from oven and squeeze fresh lime over the potatoes and
sprinkle with the fresh parsley.
Nutritional information per serving:
Calories 147 (62% from fat) • carb. 13g • pro. 1g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 607mg • calc. 21mg • fiber 2g
Pizza Dough
This recipe makes enough for 3 pizzas. If you do not need all of it, the
dough freezes very well.
Makes three 10 x 9-inch rectangular pizzas (18 servings)
2¼
teaspoons active dry yeast
1
teaspoon granulated sugar
½
cup warm (105°F to 110°F) water
4
cups unbleached, all-purpose flour, plus more for dusting
1½
teaspoons kosher salt, divided
1
tablespoon extra virgin olive oil
¾ to 1
cup cold water
1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5
minutes, or until the mixture gets foamy.
2. Put the flour, salt and olive oil into the work bowl of a food processor
fitted with the dough hook or chopping blade. Pulse about 5 times to
mix; scrape down the sides of the bowl.
3. Add the cold water to the yeast mixture. With the motor running,
slowly pour the liquid yeast mixture through the feed tube. Process
until a dough ball forms. Continue to let the machine run for 45 to 60
seconds to knead. Dough will be slightly sticky.
4. Lightly dust a sealable plastic bag with flour. Dust dough with flour.
Place the dough into the floured bag; squeeze out all of the air and
seal. Let rise in a warm place for 45 minutes to 1 hour, or until doubled
in size.
5. Divide dough into three equal pieces. Pizza dough can now be used,
or can be stored in the refrigerator for up to 2 days, or in the freezer
for up to 2 months (bring dough to room temperature prior to using).
Nutritional information per serving:
Calories 98 (14% from fat) • carb. 20g • pro. 3g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 178mg • calc. 1mg • fiber 3g
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