Happy Thursday W+A friends! Tonight we are headed to the city for a tasting and of course New York is still holding on to that winter weather. We were teased with a few nice days last week, which gave us a taste of spring time weather. This week we wanted to use up some of our frozen three ingredient dough. Now that we've tested it out on bagels and pizzas, garlic knots were the next obvious choice. These were so easy to make and we paired them with some zucchini noodles and sauce. They are also a great lunchtime snack, toasted up in the morning with some butter or can be enjoyed with a big salad or soup. Here is everything you'll need to make these garlicky guys:
Ingredients
1 c of self rising flour
1 c of plain nonfat Greek yogurt (drained)
3/4 tsp of salt
2 tsp of baking powder
1 tbsp of olive oil
1 tbsp of butter
2-3 cloves of garlic (chopped)
2 tbsp of grated Parmesan cheese
1 tbsp of fresh or dry parsley (chopped)
Directions
Preheat your oven to 375 degrees and lightly spray a baking sheet with nonstick olive oil spray. Mix together flour, baking powder and salt. Use a spatula to add in the yogurt and mix until dough starts to form. Flour your hands and knead dough. Add more flour if necessary and roll into one large bowl. Divide your dough into 8 small pieces and roll them into sticks about 8 inches long. Loop you dough and create a knot. Place your knots on a baking sheet and brush tops with olive oil. Bake for about 17-20 minutes until tops start to turn a golden brown. While you knots bake, heat your skillet with your butter and add your garlic. Sauté for about 4 minutes until garlic starts to get golden. Turn off heat and toss in your garlic knots giving your pan a few tosses until your knots are covered. Take an excess butter and garlic and brush onto the tops of the knots. Plate and sprinkle with parsley and grated cheese.
Comments
Post a Comment