Comments on: Grilled Vegetable Tart http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/ Mon, 30 Jan 2012 23:15:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Shannon http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/comment-page-1/#comment-100 Shannon Sun, 16 Sep 2007 23:27:00 +0000 http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/#comment-100 AinSaudi, Well, thank you so very much for your flattering comment. I am not a chef, nor have I had any training (other than avidly watching my grandmother cook when I was a child). Delicious, healthy, reasonable food is just an enormous passion of mine - as well as my way of relaxing and unwinding. At the end of a stressful day, there is nowhere I would rather be than in my kitchen!! I am so pleased that you have found the site and are enjoying it so far! As far as the flour issue goes, you have a few options. You can substitute all purpose flour in place of the whole wheat with the same results, and the calorie count will stay pretty much the same. Most flours vary only slightly by brand, and usually contain between 100 and 115 calories per 1/4 cup, regardless of whether they are white or wheat. The only reason that I use whole wheat flour when baking is because I find it lends a very nice flavor to the baked goods, as well as containing many added benefits that white flour does not provide (white flour is basically just “bulk” - it does not offer any nutritional value at all). Whole grains, on the other hand, add fiber, vitamins, minerals and heart-healthy compounds. But there is a big difference between the whole wheat <strong>pastry</strong> flour and regular flour. The regular whole wheat flour will make your baked goods much more dense. If you are having a hard time finding whole wheat pastry flour, there are few things that you can try. First, you can put the regular whole wheat flour in a blender or food processor for just a few seconds to make it a less coarse, “finer” grain. If that is too much of a hassle, you can just swap the quantities on the all purpose and the whole wheat - for example, if it calls for 1 cup WW pastry flour and 1/2 cup all purpose, use 1 cup all purpose flour, and 1/2 cup <strong>regular</strong> whole wheat flour. I hope that helps! If you have any other questions, please feel free to write back. And thank you once again! -Shannon AinSaudi,
Well, thank you so very much for your flattering comment. I am not a chef, nor have I had any training (other than avidly watching my grandmother cook when I was a child). Delicious, healthy, reasonable food is just an enormous passion of mine – as well as my way of relaxing and unwinding. At the end of a stressful day, there is nowhere I would rather be than in my kitchen!! I am so pleased that you have found the site and are enjoying it so far!

As far as the flour issue goes, you have a few options. You can substitute all purpose flour in place of the whole wheat with the same results, and the calorie count will stay pretty much the same. Most flours vary only slightly by brand, and usually contain between 100 and 115 calories per 1/4 cup, regardless of whether they are white or wheat. The only reason that I use whole wheat flour when baking is because I find it lends a very nice flavor to the baked goods, as well as containing many added benefits that white flour does not provide (white flour is basically just “bulk” – it does not offer any nutritional value at all). Whole grains, on the other hand, add fiber, vitamins, minerals and heart-healthy compounds. But there is a big difference between the whole wheat pastry flour and regular flour. The regular whole wheat flour will make your baked goods much more dense. If you are having a hard time finding whole wheat pastry flour, there are few things that you can try. First, you can put the regular whole wheat flour in a blender or food processor for just a few seconds to make it a less coarse, “finer” grain. If that is too much of a hassle, you can just swap the quantities on the all purpose and the whole wheat – for example, if it calls for 1 cup WW pastry flour and 1/2 cup all purpose, use 1 cup all purpose flour, and 1/2 cup regular whole wheat flour.

I hope that helps! If you have any other questions, please feel free to write back. And thank you once again!

-Shannon

]]> By: AinSaudi http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/comment-page-1/#comment-99 AinSaudi Sun, 16 Sep 2007 18:57:40 +0000 http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/#comment-99 I live in Saudi Arabia and don't have access to wheat pastry flour which I've noticed in a lot of your recipes. Can I just use wheat flour for a substitution? BTW - your pictures are just beautiful! Very professional presentation. I haven't tried any recipes yet... just found the site tonight. (Are you a chef or trained? Or do you just love to cook? Just wondering.) I live in Saudi Arabia and don’t have access to wheat pastry flour which I’ve noticed in a lot of your recipes. Can I just use wheat flour for a substitution? BTW – your pictures are just beautiful! Very professional presentation. I haven’t tried any recipes yet… just found the site tonight. (Are you a chef or trained? Or do you just love to cook? Just wondering.)

]]> By: Uncle John http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/comment-page-1/#comment-98 Uncle John Sun, 05 Aug 2007 00:47:08 +0000 http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/#comment-98 Love you babe. Your site looks great. Love you babe. Your site looks great.

]]> By: The Happy Rock http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/comment-page-1/#comment-96 The Happy Rock Wed, 01 Aug 2007 17:32:27 +0000 http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/#comment-96 My wife made this last tonight for dinner. She added a turkey bacon to make it a little more hearty though. She absolutely loved it, and I thought it was very tasty. My wife made this last tonight for dinner. She added a turkey bacon to make it a little more hearty though. She absolutely loved it, and I thought it was very tasty.

]]> By: P.CURRAN http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/comment-page-1/#comment-97 P.CURRAN Wed, 01 Aug 2007 13:36:53 +0000 http://cookingdonelight.com/blog/2007/07/30/grilled-vegetable-tart/#comment-97 i just love all the dishes - they are beautiful - to look at and easy to make. I check it out nearly everyday a fan i just love all the dishes – they are beautiful – to
look at and easy to make. I check it out nearly
everyday

a fan

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