Garbanzo Garlic Knots

>> Wednesday, August 3, 2011

I think I've told you guys before that we eat garlic knots and collards for most dinners these days. What's even crazier is that the meal never seems to bore us. We keep it interesting -- developing new knots recipes along the way -- and Stephen is particularly instrumental in this process.

We ate a lot of great Italian food last week. For me, though, this situation meant I ate mostly white breads with cheese and sauce (and birthday cake). In the form of pizza. It was glorious, sort of.

This week, on the other hand, has been all about incorporating more beans, greens (Light-On-The-Greens Smoothie, anyone?), and whole foods into our meals.


What you'll need . . .

  • 1 cup warm water
  • 1 tablespoon yeast
  • 2 cups whole wheat flour
  • 1-1/2 cups bread flour
  • Pinch of salt
  • 1 can garbanzo beans, drained and rinsed
  • 1/4 cup water
  • 6 large (fresh) basil leaves, chopped

Method . . .
  1. Mix the yeast into the warm water and let sit until bubbly. About 5 minutes.
  2. Puree garbanzo beans with 1/4 cup water and the basil leaves.
  3. Mix the water/yeast with 2/3 of the garbanzo puree and set aside.
  4. In a large bowl, whisk together the flours and salt. Then make an indent in the middle and pour in the wet ingredients.
  5. Mix together and then knead with your hands to form a smooth, elastic ball.
  6. Cover bowl with lightly oiled plastic wrap and let rise in a warm spot for 2 hours.
  7. Then divide ball into two -- pack one away and use the other one to make 12 dough-knots.
  8. Preheat your oven to 425 degrees F. If you have a pizza stone, let it preheat. If not, a regular pan should do the trick.
  9. Bake for 12 to 15 minutes. Until golden.
For the garlic topping, we combined 1 tablespoon minced garlic with 3 tablespoons olive oil. You can also add in some Parmesan cheese, a pinch of salt and pepper. Stephen then likes to head to our garden and clip bits of every kind of herb we have growing out there to throw into the mix.

New trick: We stopped mincing our own garlic and indulged in a gigantic container of pre-minced that we keep in the fridge. It tastes great. Plus, it cuts prep time by a few minutes. Always a plus!

Looking for other great garlic knot recipes? We have a few favorites!

Ring-O-Fire Garlic Knots
Pumpkin Garlic Knots
Beet Pizza Dough (use it for knots!)

Now: Photos from the garden.

These plants seem to have sprung up all at once while we were on vacation. We hear that some heavy rain showers are responsible. Fine with us -- we weren't around . . .

Our backyard flower garden, too, experienced a blooming:

I can't wait to harvest all our veggies. But that means I need to start reading my book about preserving/canning -- and soon!

Anyway, some many call our addiction to garlic knots a food rut. We just think we found something we like that works night after night. Anyone else have a meal like that? Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

And over on (never home)maker, baby! we're talking about savings. We're horrible at it, but we may have found something that works.

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