Snacks

The Full Copycat Bojangles Biscuit Recipe

Last Updated on June 3, 2022 by Simply Healthy Family - Team

The Bojangles biscuit is a fluffy and soft biscuit that can be served for breakfast with bacon, cheese, and eggs. It makes for a proper meal with some fried chicken and thick gravy, or is a delicious dessert with added sweet frosting. This recipe is easy to replicate at home and requires a few simple ingredients.

Bojangles, founded in 1977, is a popular American fast food restaurant chain specializing in southeastern American food. Today, the restaurant chain has over 750 locations across the US.

The buttermilk biscuit is a staple dish at Bojangles. The traditional version of the biscuit comes with fried Cajun-seasoned chicken. The restaurant prides itself on making all its biscuits from scratch in all chains. Since as many as two-thirds of the menu items have biscuits in them, the staff bakes fresh biscuits every 20 minutes.

This recipe replicates the biscuit from Bojangles:

Difficulty level	Easy
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Serving size	1 biscuit
Course	Breakfast, lunch
Calories per serving	~300 kcal

Ingredients

For 12 biscuits, prepare the following ingredients:

3 cups self-rising flour
2 teaspoons baking powder
2 teaspoons powdered sugar
1 cup shortening
1 1/2 cup buttermilk
Butter for brushing

Most of the ingredients needed for making a replica of the Bojangles biscuit are available to buy in any grocery store. It’s best to use self-rising flour for this recipe to achieve the softness and fluffiness of the biscuit and make it as similar as possible to the original Bojangles recipe. Unlike all-purpose flour, self-rising flour contains salt and a rising agent which will make the biscuit rise better.

To maximize the fluffiness of the biscuit, use 2 additional teaspoons of baking powder. Self-rising flour already contains some baking powder, and while it is enough for sponge cakes and cupcakes, it isn’t sufficient for the Bojangles biscuit.

Use powdered sugar instead of regular sugar for better incorporation into the dough. The Bojangles biscuit is not sweet, so the sugar is only added to balance out the flavors.

Shortening is used in the recipe to create more fluffiness. This ingredient made with vegetable oil creates air pockets in the dough when cooking, allowing for a lighter texture. You can find shortening in the baking aisle of any grocery store.

The Bojangles biscuit is a buttermilk biscuit, so buttermilk is one of the key ingredients in this recipe. The buttermilk adds a special buttery aroma to the biscuit as well as a softer texture.

Butter is needed in this recipe for brushing the biscuit. Don’t use butter for greasing the baking paper before putting the biscuits in the oven because it’ll burn at high temperatures. Instead, use melted butter to brush the biscuit after it’s cooked to recreate the perfect buttery taste of the original Bojangles.

How to Make Bojangles Biscuits (Step-by-Step)

Making the dough

Start by preheating your oven to 450°F. Take a tray and cover it with baking paper. To make sure the biscuits don’t stick to the tray and burn, grease it with some shortening
In a large bowl, combine self-rising flour, powdered sugar, and baking powder
Cut shortening into smaller pieces and put them into the dry mixture. Using a large wooden spoon, mix shortening into the dry ingredients until a crumbly texture is achieved
Make a hole in the middle of the mixture and pour in the buttermilk. Stir the mixture gently until everything is incorporated and the dough resembles cottage cheese
Allow the mixture to set for 5-10 minutes
Knead the dough with your hands once or twice until smooth. Over-kneading the dough will result in tough biscuits that lack fluffiness

Shaping and baking the biscuits

Take the dough out of the bowl and place on a surface that is generously covered in flour. A surface the size of a kitchen table or countertop can be dusted with 2 tablespoons of the same flour used in the recipe
Sprinkle more flour on top of the dough, then roll it out into a ¾-inch thick square
Use a round cookie cutter to cut out 12 biscuits of the same size
Place the biscuits on the baking tray, leaving at least 2 inches between them
Once the oven is hot, place the biscuits inside and bake for 12 minutes
Take out the biscuits when they turn golden brown
Melt some butter and brush the biscuits while they’re still hot to add the classic buttery taste and smell

Serving

It’s best to serve the Bojangles biscuits while they’re still warm, just like the restaurant chain does. The biscuits are great on their own, or can also be served for breakfast with some fried eggs and bacon or breakfast sausage.

Or, serve them in a traditional way — with fried chicken breast and gravy (see also ‘15 Bone-In Chicken Breast Recipes‘). For this, cut the biscuit in half and place the fried chicken in between like a sandwich.

Or, make your biscuit into a delicious, simple dessert by covering it with some icing sugar, sprinkling with some cinnamon, and adding colorful berries on top.

Copycat Bojangles Biscuits Tips

Experiment with these useful tips to achieve the best Bojangles biscuit results at home.

Use cold ingredients. This will help create the desired shape of the biscuit and make the dough less sticky and easier to roll out. If the ingredients were sitting on the countertop of your kitchen for too long and are at room temperature, take some time to chill them in the fridge
Don’t overwork the dough. Minimal kneading will lead to the perfect, light biscuits served at Bojangles. At the Bojangles restaurant, biscuit dough is gently mixed by hand and then folded a few times on a floured counter before rolling out. When kneading, stop as soon as the dough becomes smooth. Smooth dough means that no more kneading is required
Make sure you have the right amount of flour sprinkled on the surface and on the dough. The dough will need sufficient flour in order to roll out without sticking, but not too much, so as to avoid a dry, tough biscuit

Storing the biscuit

The dough can be stored in the freezer for several months. To bake frozen dough, follow the above baking temperature and time without thawing first.

Serving the biscuit

The Bojangles biscuit is best served warm. At the restaurant chain, fresh biscuits are made every 20 minutes to make sure they’re served warm and fresh. It’s ideal to serve the biscuits a few minutes after they’ve been removed from the oven.

Make a dessert version of the Bojangles biscuit by adding blueberries to the dough before baking.

What Toppings Go on a Supreme Pizza?

Last Updated on June 3, 2022 by Simply Healthy Family - Team

A supreme pizza is a pizza with multiple toppings. There are many variations of supreme pizza, with popular pizza chains creating their own signature versions of supreme pizza by adding an exclusive blend of toppings.

You can make your own supreme pizza at home. Traditionally, a supreme pizza has at least two meat-based and two vegetable-based toppings, as well as the usual pizza sauce and cheese.

Here are the toppings on a supreme pizza:

Pepperoni
Salami
Sausage
Bell peppers
Olives
Onions
Mushrooms
Corn

Supreme Pizza Toppings (& Popular Variations)

Supreme pizza is made with traditional pizza dough covered with pizza sauce and mozzarella cheese, and topped with a variety of interesting toppings.

The most common supreme pizza contains a combination of meat and vegetable toppings, but an alternative variation is the vegetarian supreme pizza, which is meat-free and topped with veggies.

Veggie Supreme Pizza Toppings

A combination of veggies takes your supreme pizza to a whole new level. Here are some veggies that you can use as toppings on supreme pizza:

Bell peppers — Green bell peppers make a scrumptious supreme pizza topping. The bright green color of the peppers makes your pizza look utterly appealing
Capsicum — Capsicum is a popular variety of red pepper, frequently used as a supreme pizza topping. With a hint of sweetness, capsicum peppers go well with the savory flavors of meat supreme pizza toppings
Mushrooms — Portobello, Porcini, and Truffle mushrooms are the best mushrooms to use as toppings on supreme pizza. Choose the variety that best appeals to your taste. You should cook mushrooms by frying them lightly in a few drops of olive oil before putting them on the pizza. Raw mushrooms dry out when baked on pizza, so you don’t have to worry about how long the mushrooms are good for
Olives — Black olives, green olives, and kalamata olives all make great supreme pizza toppings. Green olives complement the flavor of bacon or salami, while black olives go well with feta cheese. Kalamata olives are the most versatile and are delicious in combination with most toppings on a supreme pizza
Onions — Regular onions and red onions go well on supreme pizza. Both types of onions add a sweet and salty flavor to the pizza. Red onions add color, which looks appealing. You should sauté the onions lightly to soften and caramelize them before adding them to the pizza
Sun-dried tomatoes — Sun-dried tomatoes add a strong tomato flavor to supreme pizza. Before adding sun-dried tomatoes to pizza, you should soak the tomatoes in warm water for 2-3 minutes to rehydrate them
Corn — Canned sweetcorn kernels are a fabulous supreme pizza topping. Corn adds a sweet crunch to pizza. Drain the corn well before placing corn kernels on pizza to prevent them from making the pizza soggy
Pineapple — The sweet, tangy, tropical flavor of pineapple makes it a scrumptious topping on supreme pizza. Cut the pineapple into small triangles and place on the pizza before baking

Meat Supreme Pizza Toppings

Supreme pizza is characterized by its meat toppings. A slightly smoky, salty flavor adds an interesting twist to supreme pizza. You can add any of the following toppings to supreme pizza:

Pepperoni — Pepperoni is a type of meat similar to salami, made from a mixture of beef and pork and spiced with paprika, black pepper, garlic, and other spices. Small pieces of thinly sliced pepperoni make a great supreme pizza topping, adding a smoky, salty flavor to pizza

Sausage — Small chunks or slices of sausage go well on supreme pizza. Sausage has a distinctive, savory flavor that complements the taste of bell peppers

Salami — Genoa salami has a mild, smoky flavor that makes it a fantastic topping on supreme pizza

Bacon — Short rashers of thinly sliced bacon make a tasty topping on supreme pizza. The chewy texture and savory flavor of bacon add an unusual dimension to supreme pizza

Domino’s Supreme Pizza Toppings

Domino’s Pizza calls their supreme pizza The Extravaganza. The Extravaganza is well-known for its meaty toppings. You will find bacon, sausage, and pepperoni on a Domino’s supreme pizza. Domino’s supreme pizzas are filled with veggies like capsicum, onions, mushrooms, and are usually topped off with a few chunks of pineapple.

Pizza Hut Supreme Pizza Toppings

You will find pepperoni, Italian sausage, green peppers, red onions, and mushrooms on Pizza Hut’s traditional supreme pizza. Pizza Hut also offers a Super supreme pizza, topped with the same toppings, including ham, ground beef, and olives.

Papa John’s Supreme Pizza Toppings

Papa John’s supreme pizza is known as The Works, and is topped with Italian sausage, pepperoni, ham, black olives, mushrooms, onions, and green pepper.

How to Make a Supreme Pizza

Use this easy-to-follow recipe and instructions to make your own homemade supreme pizza. If you want to follow the easiest route, you can buy ready-made pizza dough or make your own dough by following this simple recipe.

Required Equipment

You need the following items to make supreme pizza from scratch:

1 small bowl
1 large bowl
A rolling pin (or a rolling pin substitute, in case you don’t have a rolling pin handy)
A board
2 pizza pans OR a pizza stone

Ingredients for the Dough

1 pound ready-made pizza dough

3–4 cups flour
1 tablespoon dry yeast
1 tablespoon sugar
1 cup warm water
¼ cup olive oil
¼ teaspoon salt

Ingredients for the Toppings

½ cup pizza sauce
2 cups shredded mozzarella cheese
2 tablespoons parmesan cheese
4 ounces chopped sausage
2 ounces sliced pepperoni
1 sliced red pepper
1 sliced green pepper
¼ cup sliced black olives
½ a red onion, thinly sliced
2 large Portobello mushrooms, sliced

Instructions

Preheat oven to 425°F
If you are using a pizza stone, dust it with cornflour and place the stone in the oven to heat up
Mix the yeast, sugar, and water in a small bowl, and leave the mixture to stand, covered, for 5–10 minutes, or until bubbles appear on the surface
Pour the yeast mixture into a large bowl and add the salt and half the olive oil to the mixture
Gradually add the flour to the bowl, 1 cup at a time, mixing after each cup. Keep adding flour until the dough is no longer sticky
Place the dough on a floured board and knead for 4–5 minutes, until it feels firm
Place the dough in a clean bowl, cover the bowl with a tea towel, and leave the dough to rise for 1 hour
While the dough is rising, prepare the pans by greasing them lightly with oil
Punch down and roll out the dough
Place the dough in the pizza pans, smoothing the dough out gently with your fingers
Allow the dough to rise for 15 minutes in the pans
Prick the dough with a fork, and brush it with the remaining olive oil
Spread pizza sauce over the dough and sprinkle the shredded mozzarella and parmesan cheese generously over the pizza base
Add the toppings on top of the cheese
Bake for 15–18 minutes, or until the cheese has melted and the crust is golden brown

Tips for the Perfect Supreme Pizza

Here are a few tried and tested tips for cooking the perfect supreme pizza:

Avoid using too many toppings. Overloading the pizza with toppings makes the crust limp and soggy.
The highlight of supreme pizza is the meat, which gives the pizza a special flavor. Vegetarians don’t have to miss out on the meaty flavor entirely. Season the veggies with a generous helping of fennel. Fennel has a mild anise flavor, which gives the veggies a smoky taste when the veggies are cooked. Veggies cooked with fennel mimic the meat flavor of pepperoni, sausage, and salami
Bake supreme pizza on a pizza stone for a crispy pizza crust. A pizza stone helps to distribute the heat in the oven, allowing the pizza dough to cook evenly
Sprinkle a thin layer of cornmeal on the pizza stone before placing the pizza on the stone. Cornmeal prevents the pizza from sticking to the stone, and cornmeal also helps to crisp up the crust
Use pizza sauce sparingly. Too much pizza sauce makes the dough soggy
Use a combination of 2 types of cheese for extra flavor

Milk Shake vs. Malt: What’s the Difference?

Last Updated on November 30, 2022 by Simply Healthy Family - Team

What is the difference and which is better? Well, we think it is really a matter of taste.

A malted milkshake is simply a milkshake, with added malted milk powder for flavor. So if you like the slightly burned marshmallow, the caramelly taste of milk, you will enjoy a malted milkshake, as long as your favorite flavors mix well with that malty taste.

We will proceed to tell you all you have ever wanted to know about milkshakes and malted milkshakes. And we guarantee your mouth will be watered by the end of this article. So calm down and stop drooling on the keyboard.

Blend milk, ice cream, and flavors, and you have it. The wonderful milkshake. Probably the closest adult version of mother’s milk: rich, sweet, creamy, and comforting.

A malt, or malted milkshake, is a milkshake with malt powder added. Malt powder is a kind of dried powdered milk.

If you are not sure about the flavor, think malted milk balls, that ubiquitous movie theater candy treat, and you will know if malt is a flavor that appeals to you. In fact, malt is included in many foods, like breakfast cereals, for example.

It has a special flavor that many of us crave. So how does it work in a milkshake?

In The Beginning

It was a happy day in 1885 when the word milkshake was coined. Although, like most things in “Olden Days”, this drink was more likely to put hair on your chest, as it was made with raw eggs and whiskey, and used as a kind of folk medicine for when your system needed a boost (or as a tonic for a hangover).

This medical milkshake soon devolved to a sweet treat, minus the eggs and whiskey (although a spiked milkshake sounds pretty good, actually: but we will get to that later in the article). The devolution of the medicinal milkshake was still associated with good health by the 1900’s.

Remember, that was a different era. People were more likely to be working to keep their weight up than facing obesity.

Milk was considered a healthy food, adding protein and calcium too often nutritionally deprived turn of the century folks. The most popular flavors, then as now, were strawberry, chocolate, and vanilla, which were achieved through the addition of syrups to the shake.

Check this Article: Substitute for Cornstarch

Walgreens

In the 1920’s, the malted milkshake became popularized by a Walgreens employee who added a couple of scoops of ice cream to malted milk. Malted milk was a popular drink, kind of like chocolate milk, but with added malt powder.

With the addition of ice cream, the malted milkshake was born, creating many happy days for teenagers who went to the malt shops to hang out. So lose the malt and you get the milkshake.

How were all the teenagers in those happy days able to integrate these malted milkshakes without the twin scourges of obesity and diabetes that we have nowadays? According to our sources, they danced. A lot!

The malt shop quickly became an alternative to saloons and pubs, as this was the era of prohibition. It is a kind of sweet way to socialize, as compared with a smokey bar.

Maybe it’s time to bring back soda shop socializing! Sounds better than Tinder. But for a real retro taste, try a malt and visualize your ancestors.

Malt & Malted Milk—What Are They, Anyway?

Malt is a sweet powder or syrup made from a grain (barley is traditional), that has been processed. Barley syrup is a natural sweetener usually found in health food stores, but the sugary malt powder you will most likely find in a malted milkshake is pure sugar (just with a more distinctive flavor).

If made into a milk powder, it will have some protein, but don’t fool yourself. This is not health food. Malted milk is malted barley, wheat flour, and whole milk evaporated into a powder.

If you want to try a malted milkshake at home, you can find it near the chocolate milk mix in your supermarket. Think of it as chocolate milk powder’s whey less popular cousin.

It was basically a way to get kids to drink milk, by loading it with sugar and malt flavor. Ahh, the good old days.

Malted milk powder enhances the flavor of the other ingredients in a milkshake, giving you a sweet, rich-tasting malt. Just add one teaspoon per shake. You can add it to any flavor of milkshake to enhance the experience. (Disclaimer: Some extremely complex ice cream flavors may not be super delicious with malt, so use your judgment and keep it simple).

Your Most Basic Malted Milkshake Recipe

Malted Milkshake

Tired of being basic? Just try swapping the vanilla ice cream for your favorite flavor, and getting fancy with syrup flavors. You can even swap out the syrup for spirits, for an extra kick. (Think: Kahlua Coffee Malted Milkshake ([…groan of pleasure. I think I just drooled on the keyboard]).

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Course Drinks

Servings 2

Ingredients

2 scoops of vanilla ice cream
3 tablespoons of chocolate syrup
1/2 cup of whole milk
1 tablespoon of malted milk powder
Malt candy garnish
Whipped cream garnish
Cherry garnish

Instructions

Mix milk and ice cream and syrup in the blender.
Add malted milk powder.
Blend for a hot second so the powder is thoroughly mixed in, but the milkshake doesn’t lose its consistency.
“Shake it up” by putting some chocolate syrup on the rim of your old fashioned milkshake glasses.
Top with malt candy and whipped cream with a cherry on top. Or lose those if they don’t appeal to you. This is supposed to be fun, after all!

In Conclusion…

If you long for Earth Mother, comfort food, or a sweet treat, milkshakes are actually medicine. Drink up!
Milkshakes are an alcoholic substitute. If you are on the wagon, drink up!

Add a little alcohol for the best of both worlds: comfort food, and liquid courage. Drink up!
If you like whoppers, you will like malted milk powder in your milkshake. So…

Drink up!

You might want to read this: How To Cut A Papaya

Insanely Tasty And Practical Camping Food Ideas – No Cooking Needed

Last Updated on June 2, 2022 by Simply Healthy Family - Team

Camping can be a really exciting experience, and if you have chosen to go, you probably want to enjoy the nature to the max, and not sit next to the pot and wait for your meal to be done. Besides, if you don’t have a lot of room in your trunk, you shouldn’t be forced to clutter it with portable stove and pot.

Cleaning the camping set is also not among the best ways to spend your time outdoors. Fortunately, there are plenty of ways to enjoy the beautiful natural surrounding without starving to death. We’ll give you some fantastic camping food ideas that require no cooking on site, to spark your imagination.

Wrapping It In

A plate of wraps and vegetables on the table

Wraps and burritos are a perfect treat for camping. They could be really filling, but also healthy if you chose ingredients that are low in calories and fat. The trick about making the perfect burrito is creating a balance of flavors. If you are using heavier staples of meat of meat, beans, and rice, you should balance them with lighter additions of greens, guacamole and sour cream.

They should be wrapped to fit nicely in your hand and for all the ingredients to stay inside while you are eating. To prepare them you will need to store some large tortillas and ingredients of your choosing. If you are going to fill the burritos on site, you can pack some handy no-cook ingredients like smoked chicken, smoked salmon, canned beans, canned pineapples, etc.

Breakfast On The Go

So, you are waking up in your tent, getting up and breathing in some fresh air, but suddenly you feel hungry. What are you going to eat for breakfast? Omelette is not an option. You can choose a hearty, healthy breakfast, such as granolas and cold cereals. You can pre-pack the ingredients in air-tight jars and just pour cold water or milk when you are ready to eat.

Get Energized

Energy bars were good enough for astronauts flying into space, so why wouldn’t they be good enough for campers? You can buy a stack of healthy energy bars with less sugar and natural ingredients, or you can prepare your own the day before you go camping. Use ingredients like rolled oats, pumpkin seeds, dried figs, sunflower seeds, etc.

Say “Cheese”

A plate of Cheese, a knife and a fork on the table

Not all cheeses can be kept outside of the fridge for a long time, but there are some types that can. Those are mostly hard cheeses such as Cheddar, Asiago, Swiss and Parmesan. Still, you need to know how to store them properly to avoid mold and keep the cheese fresh.

Instead of using plastic wrap to protect your cheese, you should use cheese paper or cheese bags, because they protect the cheese but allow it to breathe also. Parchment and wax paper can also do the trick. Rubbing the faces of the cheese with a light coat of olive oil can also help because the mold will develop on the oil layer instead of on the cheese.

Freeze! It’s Dinner Time

Many larger grocery shops and even some camping supply outlets offer freeze-dried and prepackaged foods that require no preparation at all. They are packed in metallic bags, and they don’t require water or refrigeration. The meals include a diverse spread of dishes ranging from pasta, noodles and soups to chicken and chickpeas. You can also find pitas and wraps filled with low-fat cheese, veggies, and canned beans.

Snack Away

Sometimes you will feel hungry but not hungry enough to eat an entire meal. What can you do in that case? Well, you can turn to healthy snacks such as a mixture of nuts (walnuts, almonds, cashews, etc.) and dried fruits. These will immediately bring your energy levels up, so you can feel free to go hiking or play catch with your friends.

You Can Do It

Canned foods are often branded as not very nutritious and tasty. However, if you choose the right manufacturer (you can try out few different ones before your camping trip) you can end up with a delicious and filling can of bean, fruits or whatever you like. And if you want to be truly sure your canned meals are just the way you like them you should try canning your own food.

Some of the things you can make are pickles, jams, preserves, and jellies.

Is It Pasta Or A Salad? Both!

A bowl of Pasta salads and tomatoes on the tray

Pasta salads are a great choice for camping lunch because they can keep your belly full for a couple of hours, even with intensive physical activity involved. You can make your pasta salad ahead, by cooking fussily or another type of pasta, and spice it up with long-lasting ingredients such as sun-dried tomato, olives, herbs and hard cheese. Keep your pasta salad in the refrigerator the whole night before you go, and you will see how it will absorb the taste better and be simply delicious.

Maison Du Mason

Mason jars are heaven-sent for camping. They are perfect not only for packing cereals. You can also chop some fruits and prepare a refreshing fruit salad. Divide it into several mason jars, and you will have enough fruits for a couple of meals. If you want to keep the vibrant colors of fruits for longer and preserve the taste, you should toss them with lemon or lime juice, because the citric acid prevents them from becoming brown. Other things that can help are submerging in cold water and coating the cut surface with sugar syrup.

Oatmeal Is The Meal

Sure, you can bring oatmeal to camping, but you know what would be even better? Oatmeal cookies! Of course, you can buy oatmeal cookies at many health food stores, but if you prepare them yourself, they can be even more delicious. They can be prepared a day or two earlier, and you can add whatever you want including huge chunks of chocolate, vanilla, and even mini marshmallows. How delicious is that?

Veggies That Can Last

So, you have your fruits in your fruit salad, but how will you maintain a balanced diet without veggies? Greens can’t last long without refrigeration, and they soon become brownish, dry and tasteless. But you can still pack some veggies that can last longer time without refrigeration. Pack some beets (they’re good for a couple of days because they can last up to four months in the refrigerator, and the taste of beets is mild enough for a snack), cabbage, carrots, celeriac, onions, winter radishes, winter squash, and rutabagas. Sounds like a good salad in the making.

Snacks Spread

Camping does require some compromises to be made when it comes to food, and since it usually lasts only a couple of days, that shouldn’t be a big problem. Maybe you are not supposed to eat large amounts of salty snacks every day at home, but when camping, you can get away with that. Packing some crackers, baked potato chips, tacos, pretzel sticks, tortilla chips, sesame seed snacks and lentil chips sounds like a great idea, especially if you combine them with some dips.

The Most Traditional Camping Food

We mustn’t forget the king of the camping food – sandwich! Sandwiches are always a good idea. You can prepare a couple of sandwiches at home and eat them on the road or the first day, but you can also bring along packaged sliced bread and make your sandwiches in the camping site. But before that check the expiration date on the package.

The best ingredients for the sandwich are also the ones that don’t get spoiled so easily when outside of the refrigerator. That can be meat products, such as pepperoni, chorizo, and salami, but also smoked products like smoked salmon and chicken breast. Finish up with a hard cheese you’ve packed for snacking, and add ketchup because it can truly survive an apocalypse.

Camping is always an amazing experience, and you should spend as much time as you can truly enjoying every minute of it. Regardless of where are you going, we are sure there are plenty of beautiful things to see, and you don’t want to waste your time cooking your food.

And speaking of cooking, stove and pots can occupy a lot of precious room in your trunk. So use these ideas we gave you and pack up some delicious foods that do not require cooking. We’re sure you will enjoy them.

Mediterranean Flatbreads: A Guide & 3 Recipes

Last Updated on June 2, 2022 by Simply Healthy Family - Team

When one mentions Mediterranean foods, what are the first things that come to your mind? I know, it’s probably something like pizza, olive oil, fish, and a plethora of seafood. These thoughts appear rightfully so since the previously mentioned foods are delicious and worthy mentions of this region’s cuisine. But, today we would like to talk about one unfairly overlooked and amazing food item – the flatbread.

About Mediterranean Flatbreads

Mediterranean Flatbreads on the chopping board

If you’re thinking about hard, dry, bland crackers, then I assure you that you couldn’t be further from the truth. We’re talking about soft and flavorful, handmade breads topped with a series of different condiments and ingredients.

Flatbreads are present in many Mediterranean cooking traditions, and we’ll mention a few examples. The Greek pitas are used as wraps for delicious meats, and North African mana’eesh is usually topped with cheese or lamb. Italian airy Foccacia is rich with olives, sprinkled with herbs, or can even be made into a sweet version with fruits. For those who love juicy and rich toppings, we would recommend the French pissaladiere which is packed with caramelized onions and anchovies.

As you can see, the styles and culinary uses of flatbreads can greatly vary, meaning that they can be an ideal side dish for a number of main courses, the main course by themselves, or delicious starters and snacks.

Since there is so much diversity in case of this food item, we decided to handpick the best Mediterranean flatbread recipes in our humble opinion. Each of these come from a different country and have different flavors, so there’s no better advice than to try them all out and see which suits you the most!

Recipes

1. Focaccia Olive Flatbread

Focaccia Olive Flatbread

This bread is a perfect, warm and tasty addition to your dinner. It’s super easy to make, and all the ingredients you need can be found in the pantry. It can be made with any kind of olives, and they will do a fantastic job of adding flavor to the dough. Sprinkle with salt and drizzle with olive oil before serving.

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Ingredients

450 grams of flour
260 milliliters of warm water
2 teaspoons of baker’s yeast
2 tablespoons of olive oil
2 teaspoons of salt
1 jar of pitted olives

Instructions

Place the flour and the yeast in a large bowl. Make a well (a hole in the middle of the flour), then add water, oil, and salt, and start mixing the flour in using your fingertips. When you form the dough, start kneading it and continue to do so for about 15-20 minutes.
Chop the pitted olives and add them to the dough. After that, mix it again, form it into a ball, and let it sit covered in a warm place for about 40 minutes.
After the dough has rested, start pushing the air out with the palms of your hands.
Spread a little bit of flour over your working surface and place the dough on it. Using a rolling pin spread the dough to about 1 cm thickness.
Cover the baking sheet with parchment paper, place the dough on it and let it rest for another 40 minutes.
Preheat the oven to 420 degrees Fahrenheit.
Press in little holes with your fingers all over the dough, then pour some olive oil into them and bake for 25-30 minutes.

2. Pita Bread

A plate of Pita Bread and slices of lemon on the table

A rolling pin will make sure your pita bread comes out flat, but if you don’t have a rolling pin, there are plenty of rolling pin substitutes you could use instead.

Pita Bread

We are pretty sure that pita doesn't need any special introduction. If you've ever eaten gyros or a falafel wrap, then you know what it is. This flatbread is ideal as a wrap, but that is not its only purpose. It can also be served with curries and grilled meats of all sorts. Pita is a great base for inventing new dishes too.

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Ingredients

230 milliliters of warm water
2 teaspoons of active dry yeast
360 grams of flour
2 teaspoons of salt
2 teaspoons of olive oil

Instructions

Pour water in a bowl, add yeast to it, and wait until it dissolves (approximately 5 minutes).
Add 300 grams of flour, salt and olive oil to the mixture, and mix it until you get a dough.
Take a little bit of the remaining 60g of flour and sprinkle it over your working surface.
Start kneading the dough and add flour whenever you need to stop the dough sticking to your hands. Remember to add extra flour sparingly, since it is better to add too little than too much of it in this case. Knead for about 5 minutes.
Place the dough in a bowl, cover it with a cloth or some plastic foil, and let it grow for about 1-2 hours.
Take the dough and put it on a floured surface, then split it into 8 equal parts.
Using a floured rolling pin, roll out the dough balls into circles with a diameter of 15-17cm. If the dough starts to stick to the surface sprinkle it with more flour. After rolling the pitas, let them sit for a few minutes.
Preheat the oven to about 450 degrees Fahrenheit. It would be ideal if you had a baking stone, but if not, a regular baking sheet with parchment paper will do just fine.
Place the pitas (as many as you can fit) on to the baking sheet and bake for about 3 minutes.
Take the pitas out of the oven and bake them on a medium heat skillet with a bit of oil. 30 seconds on one side, 1 minute on the other.

3. Mana’eesh with Za’atar

Mana’eesh with Za’atar on the chopping board

In case you’re wondering what this is, mana’eesh is a flatbread made in the Middle East and North Africa. On the first look it looks plain and simple, but if you have a bite, you will discover a new taste of eastern, marvelous flavors. It can be topped with lamb or cheese, or just eaten by itself.

Mana’eesh with Za’atar

This flatbread is chewy, and its texture is similar to that of a very good pizza crust. Za’atar is a herb used to season the dough, and it comes from the same family as oregano, basil, and thyme. Along with some olive oil, it makes an awesome combination.

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Ingredients

2 eggs
550 grams of flour
1 tablespoon of salt
170 milliliters of water
2 tablespoons of olive oil
Za’atar
100 milliliters warm water for the yeast
½ teaspoon of yeast
½ teaspoon of sugar

Instructions

Pour 100 milliliters of warm water into a bowl and mix in the yeast and sugar. Let the mixture sit for about 15 minutes.
In a separate bowl, beat the eggs until they are just mixed.
Add ¾ of the total flour into a food processor along with the salt, and pulse it a few times. This is done so that the flour gets some air.
Turn on the processor and slowly add the eggs. After that add the 170 milliliters of water and the water/yeast mixture. Let it mix well.
Gradually add the remaining flour to the wet dough until it forms a solid bowl that moves around the food processor. You may not need to use all of the flour.
Take the dough out from the processor and start kneading it with some extra flour. Knead until you form a nicely shaped ball.
Put the dough ball in a bowl coated with olive oil, then cover with a cloth or plastic wrap, and let it sit for about 2 hours.
Preheat the oven to 400 degrees Fahrenheit.
Take the dough and divide it into 12-14 pieces.
Oil up your hands and form thick little circles with the dough. The dough should feel ‘relaxed’ under your fingers, and if it doesn’t, leave it for about 10 minutes and try again afterward.
Brush the mana’eesh with olive oil and sprinkle with za’atar.
Place it on a baking sheet covered with parchment paper and bake for about 13-17 minutes, until golden brown.

Conclusion

People of all Mediterranean nations are known to be kind, sociable, open, and warm as the weather they live in. The flatbreads from this part of the world carry a piece of this tradition with them, and maybe that’s why folks from all over the globe love them so much. Or, maybe it’s just because they’re so delicious! Whichever the case, we would advise you to try out any of the recipes we provided that resonate with you.

No need to go to overpriced restaurants when you can easily bake your own flatbreads at home. Gather up your family or friends around your dinner table and enjoy some quality time with them, because the Mediterranean spirit teaches us about the importance and joy that people can give to each other. We leave you with this thought, so, until next time – bon appétit!

What To Serve With Paella? Five Great Paella Side Dishes

Last Updated on March 20, 2023 by Simply Healthy Family - Team

Paella might be the most famous main course Spanish dish of all time. This rice dish is well-loved throughout the world. If you are wondering what to serve with paella, read on and find out which dishes are the perfect sides.

What is Paella?

A pan of Paella

Non-Spaniards like me typically associate paella with Spain. Many people think it is the country’s national food. However, Spaniards usually say that paella is a regional dish. Paella is a rice dish from the Spanish province of Valencia. It can be made in numerous ways, like vegetarian, seafood, or mixed. Mixed paella would be considered the most authentic. Classic paella from valencia uses chicken and either pork ribs or rabbit with green beans, butter beans, garlic, and spices like paprika and saffron.

The dish comes from the shallow, wide traditional paella pan used to cook it – Paella is the word for frying pan in the Valencian/Catalan language.

Best dishes to serve with Paella

Paella is a heavy dish. It is usually served by itself. But while paella can stand on its own, there are certain dishes that you can serve with it. My top recommendations for the perfect side dish include the following:

Caesar salad

A plate of Caesar Salad and a fork

I believe Caesar salad is the best complement to paella. Their flavors blend well. Caesar salad gives a fresh flavor that goes well with the meaty flavor of paella. Serve these two dishes, and you have a tasty lunch or dinner.

Aside from being delicious, Caesar salad is very healthy. The lettuce found in Caesar salad has high levels of carotenoids that protect the body against free radical damage. It is also rich in folate and saponins that can help prevent cancer.

Crusty Bread

Slices of Bread on the chopping board

This may surprise you. After all, why serve another carbohydrate-heavy food when the paella is already loaded with carbs?

Sure, both bread and paella are packed with carbohydrates. But bread, especially crusty, can significantly change texture when you serve it with paella. It can also gather all the juices from the paella pan!

A warm baguette should be good enough to be paired with paella. Add warm olive oil to the bread, then eat the paella in the crust without cutlery. It’s an authentic Spanish dining experience that you should try. You can also have cheese or olives on the side as beautiful accompaniments.

Fried Sweet Plantain slices

In Spanish, they call these Plantanos Maduros Fritos. These are delicious, sweet plantain slices that were fried to perfection. Many Spaniards say this is the best side dish to be served with paella.

This side dish is also effortless to prepare. You can cook one in less than 10 minutes! No kidding!

Ingredients

green bananas

2 ripe sweet plantains
A cup of vegetable oil
Salt

Step-by-step guide

frying pan with slices of banana

Heat oil in a frying pan placed over medium heat.
Peel the plantains. Cut them into slices about half an inch thick. Add them to the frying pan.

A bowl of fried slices of banana

Cook on each side for about 2 minutes, or until the plantains have turned golden brown. Remove from the frying pan and place into a plate lined with paper towel to remove excess grease.
Add salt, then serve warm as a side dish.

Fried Pimientos de Padron or Padron Peppers

A bowl of Fried Pimientos De Padron

If you haven’t heard of this dish, then don’t worry. It’s not the most popular dish from Spain, after all. This is a type of Spanish chili that is often fried and eaten (generally as a tapas or an appetizer). If you want an all-Spanish party, I suggest you serve this dish with seafood or vegetable paella.

This is a chili that’s lightly fried in olive oil. It makes for a great side dish with paella.

In Spain, people usually wash the chili and dry it thoroughly before cooking. They then heat olive oil over medium heat in a medium skillet. The peppers are added and fried for about 2-3 minutes or until their color turns brown.

The fried Pimientos De Padron are then sprinkled with salt before serving. Some say it goes well with bread.

Roasted red peppers

Roasted Red Peppers on the chopping board

Another tapas-type idea is roasted red peppers. The problem with the preceding side dish is that sourcing Pimientos de Padron can be quite tricky. Instead of using Spanish chili, you can roast red peppers with the paella.

What I love about roasted red peppers is that they provide a smoky taste to the paella. This side dish can also add texture to the paella.

Like the other side dishes I shared, this roasted red pepper recipe is simple. All you need are some red peppers.

Line a baking sheet with aluminum foil, then place the peppers on their sides. The stems of the peppers should point sideways. Preheat the oven to 400 degrees. Then bake the peppers for about 20 minutes.

You’ll know that the peppers are done when they are slightly collapsed, and the skin charred and soft.

Of course, there is always dessert – almond flan, cake or ice cream could be another fantastic experience after the paella!

Conclusion

Paella may be considered a complete dish, but that doesn’t mean you can pair it with other side dishes. You can serve paella with Caesar salad, roasted red peppers, and bread.

If you want an authentic Paella party, you can serve it with fried Pimientos de Padron or fried sweet Plantain slices.

Whatever side dish you choose from this list, I assure you that you will enjoy paella even more.