Weather Alert

Wintry Mixed Precipitation Causes Slow and Slick Travel Through the Night

A rapid transition from snow to sleet will continue across the region this evening with an ultimate switch to freezing rain in most locations before midnight.  With the fast sleet transition snowfall totals will be reduced with many areas seeing 1"-3" with localized amounts of 3"-6" in the southern Adirondacks, Lake George-Saratoga Region, Vermont, the Berkshires, and the Taconics prior to midnight with up to 0.10" of a glaze of icing on top of the snow.  The storm is a fast mover with the most if not all of the precipitation over by or shortly before daybreak.  Slow and slick travel conditions should be expected through the pre-dawn hours with much improved road conditions by the Wednesday morning commute.

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Chef Gail Sokol Whole Wheat Pizza

Updated: Wednesday, March 20 2013, 01:56 PM EDT
Chef Gail Sokol’s Thin and Crispy Veggie Pizzas
Makes at least 16 wedges

2 teaspoons olive oil
1 cup frozen corn, thawed
2 cups frozen chopped broccoli, thawed and drained
4 low-fat or fat-free whole-wheat flour tortillas
2 (14 ounce) cans no salt added diced tomatoes, drained well
1 cup shredded part-skim mozzarella cheese
1/2 cup low-fat or fat-free shredded mozzarella cheese
1/4 teaspoon crushed red pepper
1/2 teaspoon dried Italian seasoning
Olive oil to drizzle


1. Preheat oven to 400° F. On a sheet pan, combine olive oil, corn, and broccoli.
2. Roast vegetables for about 10 minutes or until slightly browned. Remove from oven.
3. Increase oven temperature to 450° F.
4. Place 2 tortillas on each of 2 foil-lined sheet pans. Toast tortillas in oven for 3-5 minutes or until each tortilla is beginning to get crispy. Remove from oven.
5. Scatter drained diced tomatoes evenly over each tortilla.
6. Combine the two cheeses with the crushed red pepper and dried Italian seasoning. Scatter evenly over each tortilla.
7. Evenly scatter roasted corn and broccoli over each tortilla.
8. Drizzle each pizza with olive oil.
9. Bake for 10 minutes or until cheese is melted and bubbly.
10. Cut each pizza into 4-6 wedges and serve immediately.Chef Gail Sokol Whole Wheat Pizza


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