Makeover My Heart Cooking Workshop

Below you'll find the recipes that I demonstrated at the 2012 Makeover My Heart cooking workshop held February 4, 2012 at the Radisson Hotel in Utica, NY. The Mediterranean Chickpea Salad is a favorite of mine and can be prepared quickly using ingredients that I usually have on hand. Feel free to make substitutions. For example, if you don't have green onions on hand, substitute a little chopped fresh onion and so on. The Sun-dried Tomato Basil Breadsticks go great not only with this salad, but with many other foods as well. There are no dairy or animal products in either item, so they make great vegan dishes as well. Enjoy!

Mediterranean Chickpea Salad

1 can	Chickpeas (1 lb. 3oz.)
1 cup	Diced fresh tomatoes
¼ cup	Chopped parsley
¼ cup	Chopped green onion
3 Tablespoons	Olive oil
2 Tablespoons	Lemon juice
1 Tablespoon	Red Wine Vinegar
½ teaspoon	Salt
¼ teaspoon	Pepper
½ teaspoon	Crushed dry mint, or 1 teaspoon fresh chopped

Drain chickpeas, rinse if desired. Place in mixing bowl.
Add remaining ingredients and toss gently.

Sun-dried Tomato Basil Breadsticks

1½ teaspoons	Active dry yeast
1¼ cups	Warm water (100-110°F)
½ teaspoon	Sugar
1 lb.	Bread Flour (~3½ cups, stirred 1^st)
2 teaspoons	Salt (uniodized)
2 Tablespoons	Olive oil, divided
3 oz.	Chopped sun-dried tomatoes* (about ½ cup)
4 teaspoons	Dry basil (or ¼ cup fresh, chopped)
Optional	Ground pepper and/or Sea or Kosher salt

*If tomatoes are hard, place in a heat proof bowl or cup and pour boiling water to cover. Drain (with caution-it's hot). Let sit till softened and then chop into small pieces.

Pour water into large mixing (or stand mixer) bowl. Sprinkle yeast and sugar on top of water. Let sit for 5 minutes until yeast is softened. Stir if necessary. (If it sits a little longer, the yeast will foam and that's good too!)
Add flour, salt and 1 tablespoon oil to bowl. Stir to incorporate. If dough appears too dry, add more warm water, if too wet, add a little more flour. Scoop the dough onto a floured table or countertop for kneading.( If using a stand mixer, mix on Speed 2 for 5 minutes using a dough hook, scraping the bowl occasionally if needed.) Dough may be a little sticky, especially in the early part of kneading.
Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on the speed and force applied during the kneading process. Round the dough and place back in bowl. Cover and let rise (80°F environment is best) until doubled. About 60-90 minutes.
Empty the dough onto a lightly floured surface and pat or roll out into a rectangular shape of about 10 by 15 inches. Cut into 12-14 strips about one-half to three-quarter inches wide.

5. Spread basil and tomatoes over one half of the dough lengthwise.	6. Fold other half of dough over filling and press down evenly.
7. Roll out again.	8. Cut into strips about one-half to three-quarter inches wide.
9. Separate the pieces of dough.	10. Twist each piece and place on an oiled or parchment lined sheet pan. Cover and let rise until puffy. Doesn't need to be doubled in size, but that would be best.
11. Brush with remaining olive oil and bake at 400°F for about 20 minutes or until evenly browned. I like to sprinkle a little sea of Kosher salt on before baking. Pepper is good too!	12. Enjoy your Sun-dried Tomato Basil Breadsticks!

Happy Baking!