Monday, May 20, 2013

Chickpeas and Kale

2 TBS oil
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 cayenne pepper minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
3 cups vegetable broth
4 cups cooked chickpeas
4 cups chopped fresh kale
1/2 cup plain yogurt

Simmer oil, carrots, onions, garlic,and pepper in oil for four minutes. Add paprika, salt, and cumin. Add broth and chickpeas and bring to a boil. Simmer for 15 minutes. Add the kale and simmer for 5 minutes. Serve with a dollop of yogurt.


Wednesday, May 8, 2013

Overnight Croissants

1/2cup Luke warm
2/3 cup water Luke warm
4 cups flour
5 tsp yeast
1/4 cupplus 1/2 tbs sugar
1 tsp salt
1 1/3 cup butter diced and chilled
1 beaten egg (for egg wash)

Disolve Yeast and sugar in water.  Blend flour, salt, and butter together (be sure to leave large pices of butter.)  Add milk and yeast to the flour, and knead together.  Cover the dough with plastic wrap and Chill the dough for 6 hours.
Roll the dough out into a  8 x 24 inch rectangle.  Fold the dough into thirds, like a legal letter.
Turn the dough 90 degrees, and repeat the above step.
Repeat the above step.

Chill the dough for 10 minutes in the freezer.

Roll the dough out into a long narrow rectangle, 8 x 44 inches.

Cut the dough into 5 inch strips.

Cut the strips on a diagonal.

Roll the dough from the fat end to the point. Brush the dough with the egg wash.

Raise the croissants at room temperature, for 2 hours.

Bake at 425 for 18 - 20 minutes.  If baking two pans at a time, rotate the pans at 9 minutes.

Tuesday, April 30, 2013

Healthy Granola Bars

My kids and their friends love to munch on these chewy, sweet treats when they come home from school.  I love that I can whip them up in less then 10 minutes.  To help them cool faster, you can set them in the freezer for about five minutes.

2 TBS coconut oil
1/4 cup brown sugar
1/4 cup honey
1/4 cup almond butter
1 teaspoon vanilla extract
2 cups old fashioned rolled oats (you could also use quick oats)
1/4 cup hemp hearts or chia seeds (optional)
1/4cup almond slices (optional)
1/4 cup chocolate chips or diced dried fruit (optional)

Bring the oil, sugar, honey, and almond butter to a boil over low heat. Add the vanilla. Stir in the rolled oats, hemp hearts (or chia seeds) and almonds. Press the mixture into a pan lined with parchment paper. Sprinkle the mixture with chocolate chips and/or dried fruit. Cut the mixture into bars, and allow to cool for 1 hour.


Tuesday, April 23, 2013

EASY Homemade French Bread

1 1/4 cups warm water
1 TBS. yeast
1 1/2 TBS. sugar
1 TBS. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1/2 TBS. salt
egg whites from one egg (may substitute 1 1/2 TBS canola oil, for a vegan recipe) 
3 cups flour 

Knead for 2-5 minutes and then allow the dough to rise, until double it's size.

Form into a loaf of bread (or sandwich rolls!), cut the bread about a 1/4 inch deep (for decoration) and allow to rise until double the size.

Bake at 375 for 30 - 35 minutes.

Monday, April 22, 2013

Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!

Quick Brazilian Cheese Rolls {Pao de Queijo}

Whenever I make this recipe, I double it.  It is a great fast side to go along with your favorite soup or salad.  My kids love it whenever I add a bit of jalapenos to give it just a little kick.

1 large egg
1/2 cup milk
1/4 cup olive oil
1 cup tapioca flour
1/2 tsp salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
2 diced jalapeno peppers (optional)

Blend all ingredients together, until mixed well.  Pour into a cake pop pan or a mini muffin pan.

Bake at 400 for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.



Friday, April 19, 2013

Vegan "chocolate chip" cookies

1 cup coconut oil
1 cup granulated sugar
1 cup brown sugar
1 TBS vanilla
2 TBS milled flax seed
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups cocoa chips
1/3 - 1/2 cup of water

Pre-heat oven 375 degrees

In a mixing bowl, blend together the oil, sugars, vanilla, and flax seed. Add the flour, and sprinkle the baking soda and salt on top of the mixture. Mix well. Add 1/3 cup of water,adding more if necessary (The mixture should be slightly sticky to the touch.) Stir in the cocoa chips.

Cook the cookies for 8 minutes, until the bottoms are golden.

Yields: 60 cookies


Wednesday, April 17, 2013

Thai Lentils



2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp minced ginger
1 tsp curry
3/4 tsp coriander
1/4 tsp red pepper flakes
1/2 tsp salt
2 tomatoes puréed
1 10oz can coconut milk
1 cup dried lentils
1 cup water
1 zucchini diced
1 can bamboo shoots (rinsed well)
Instructions
Heat olive oil in a large skillet over medium heat.
Saute onion, garlic, ginger until onion begins to soften, about 4-5 minutes.
Add curry, coriander, red pepper, and salt for a minute longer.
Add tomatoes,coconut milk and lentils and 1 cup of water. Stir to combine.
Add zucchini and bamboo shoots.
Reduce heat to minimum and let simmer for 20 minutes, adding more water as necessary.
Serve over rice or quinoa

Tuesday, April 16, 2013

Cauliflower Sauce

1 TBS olive oil
2 cloves of garlic minced
2 cups cauli-rice
1 cup vegetable stock
1/2 tsp basil
1/2 tsp rosemary

In a pot sauté the garli and oil until fragrant. Add all of the remainder ingredients, and mix well. Bring to a boil, and then allow to simmer until the cauliflower is soft.
Blend the sauce in a blender until creamy.
Garnish with parsley, if desired.
Serve over pasta, rice, or zucchini pasta.


Sunday, March 17, 2013

Creamy Saag Paneer

If you love Indian food, you will love this classic saag recipe.  Don't let all of the spices scare you away!  It is actually a pretty easy dish to prepare, even for a weeknight dinner. Serve the saag without the panner and milk for a vegan dish (try replacing the panner with tofu).

Sauté together on medium heat:

2 TBS oil
1 medium onion minced
1 TBS of minced ginger
2 tsp minced garlic
1/2 tsp red pepper flakes

Cook until caramelized, about 10 minutes.

Mix in:
2 tsp coriander
1 tsp cumin
1/4 tsp cinnamon

Step #2:
3 cups packed of chopped spinach
1/2 cup water
1/2 cup milk (Optional)
1/2 TBS Flour

Mix in 1/2 of the spinach and all of the water into the spice mixture. Blend this together with the milk and flour.  Add the other half of the spinach and Simmer on low heat.

To add the panner or tofu (Optional)

In a small dish mix together:
1 1/2 TBS oil
1 tsp turmeric
1/2 tsp cayenne pepper

Place half of the mixture into a cold skillet. Then add:

12 oz cubed paneer cheese

Pour the other half of the oil mixture on top of the cheese. Fry the cheese on medium-high heat. Be sure to cook both sides of the cheese.

Add the cheese and oil mixture to the spinach mixture.

Continue to cook on medium-low heat, for 5 minutes, when the mixture is hot.

Serve over rice or cauli-rice.

Don't forget the naan!





Tuesday, February 12, 2013

Noodle Soup

For the noodles:
2 eggs
2 Tablespoons water
2 teaspoons salt
2 teaspoons oil

Mix well together then knead in:

11/3 cups of flour

Add more flour as needed. Roll out the dough as thin as you can, and then cut the noodles with a knife or middle roller. Add to soup for the last 10 minutes.

For the soup:
Bring to a boil,
6 cups of vegetable broth
1 cup carrots
1 cup celery
1/2 cup green beans
1/2 cup peas
1/2 cup corn
1/2 cup fresh Lima beans





Monday, February 11, 2013

Vegan Banana Bread

1/4 cup yogurt (soy yogurt or almond yogurt)
1/2 cup sugar
1/2 cup brown sugar
2 Tablespoons Milled Flax Seed
1/3 cup water
3 ripe bananas
1 1/2 cups of whole wheat flour
2 teaspoon baking powder
1/2 tsp salt
1 teaspoon vanilla

Cream together the yogurt and sugars. Blend in the flax seed, water and bananas.  Mix well (on medium for about 3 minutes) Stir in the flour, baking powder, salt and vanilla.

Pour into a greased loaf pan and bake at 350 for 60 minutes.

1 loaf  = 16 slices
1 slice =  108 calories


Please share what you think about this recipe!

Monday, January 14, 2013

Cayenne Pasta

2 TBS butter
Small onion diced
2 cloves garlic minced
1 cup sliced mushrooms
1 cayenne pepper minced
1 tsp salt
1 1/2 cups artichoke hearts
3 TBS flour
2 cups milk
1/2 cup sundried tomatoes
1/2 cup Parmesan cheese



Sunday, December 9, 2012

Vegan Chili

Ingredients
2 cups dried pinto beans
1 cup dried kidney beans
2 tablespoons canola oil
1 large chopped yellow onion
6 minced garlic cloves
1 tsp red pepper flakes
1 1/2 cups corn kernels
4 tablespoons chili powder
1-2 tablespooon ground cumin
2 1/2 teaspoons salt
1/4 teaspoon cayenne (optional)
1/2 cup chopped sun dried tomatoes
2 (15-ounce) cans tomato sauce
2 cups vegetable stock

Directions
Cook the dried beans.
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, garlic, and red pepper flakes and cook, stirring, until soft, about 3 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and tomato sauce stir well. Add the cooked beans and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
Serve with a side of warm corn bread, YUM!


Monday, September 10, 2012

Grilled Lettuce and Beet Salad

The first time I heard of grilled lettuce, I was a little bit skeptical.  I was worried what wilted lettuce would taste like.  Surprisingly, it does not taste like a wilted vegetable, rather a sweet and soft vegetable. Grilled lettuce is a great dish to help adapt your summer garden into an Autumn menu item!



romaine lettuce heart
1/4 cup balsamic dressing
sliced beets (cooked)
2 TBS feta cheese


Slice the lettuce in half, lengthwise.  Brush the lettuce with the balsamic dressing, all over.
Grill on medium, about 5 minutes each side.

Top with sliced beets, and sprinkle with feta cheese.





Please share what you think about this recipe!

Monday, September 3, 2012

Garden Chowder





Cafe Zupas Garden Chowder is amazing! Unfortunately it will only be on their menu for 2 weeks.  By using my recipe for their Wisconsin Cauliflower soup, with a few adjustments, I have recreated this perfect fall soup!

                                                                                                                                                  
  • 3 TBS butter
  • 3 cups zucchini, diced
  • 1 medium onion, diced
  • 2 T fresh parsley, chopped
  • 2 T fresh basil, chopped
  • 1/4 Cup flour
  • 3 Cups milk
  • 3 tsp chicken base (or vegetable base)
  • 4 tomatoes, diced
  • 2 cups of shredded carrots
  • 1 1/2 cups of corn
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
Topping- In a bowel mix together:
  • 1/2 Cup Parmesan cheese, grated
  • 2 Cup cheddar cheese, shredded
Over medium heat, saute the  onion and zucchini in butter .  As the onions become transparent add the parsley and basil. Stir in the chicken base.
Add the flour, stirring until the vegetables are coated.  Slowly add the milk, salt, and pepper. Bring to a boil.
Add tomatoes, carrots and corn. Reduce the heat; cover and simmer for five minutes or until corn is tender.
Top off each bowel of soup with a tablespoon of the cheese mixture.

Monday, August 27, 2012

Cinnamon and Honey Corn Bread

This sweet bread is great as a side dish to your outdoor barbecue, or as a sweet treat after school!


1 cup flour
1 cup corn meal
4 TBS honey
1 TBS baking powder
1/2 tsp salt
 2 eggs beaten
1 cup milk
3 TBS yogurt

Mix together the flour, corn meal, baking powder, and salt.  Make a well in the center.  In a separate bowel, mix together the milk, honey, eggs and yogurt.  Pour the wet mixture into the well.  Mix together until moist.

Bake at 425 for 20 minutes (in a 8x8 pan)

While hot, top with cinnamon honey.

1/4 cup honey
1 TBS butter
1/2 tsp cinnamon

Mix everything together until smooth.

Please share what you think about this recipe!

Monday, August 20, 2012

Garden lasagna

I have been using zucchini to replace spaghetti noodles for awhile now.  Tonight I started thinking, I wonder if I could replace lasagna noodles with zucchini ribbons.  The result... yes you can!

1 large zucchini sliced into ribbons 
2 cups roasted broccoli chopped
2 cups sliced mushrooms
2 cups diced eggplant
1 TBS butter
1 clove of garlic minced
3 cups mozzarella cheese shredded
1/2 cup yogurt
1 TBS chopped Italian herbs

Slice the zucchini, and lay on wire racks to dry out. Roast the chopped broccoli. Saute the mushrooms, garlic and eggplant together, until tender. Remove from the heat, and add the broccoli. In a bowel, mix together cheese, yogurt and herbs.
In a 9x13 dish, layer together:
zucchini ribbons
sauce
vegetables
cheese
repeat the layering.

Bake at 350 for 20 minutes, or until the cheese is bubbling.

Monday, August 13, 2012

Chocolate Chip Zucchini Bread

Shredded zucchini can be frozen now, and saved to make this delicious bread all winter long!



Makes 2 loafs;

Blend together:
3 TBS milled flax seed
1/2 cup water
3/4 cup yogurt
1 TBS vanilla extract
2 tsp cinnamon
3/4 cup white sugar
3/4 cup brown sugar
2 cups shredded zucchini

Add:
3 cups all-purpose flour
1 teaspoon salt (Sprinkle on top of flour)
1 teaspoon baking powder  (Sprinkle on top of flour)
1 teaspoon baking soda  (Sprinkle on top of flour)

Mix well, and then fold in:
2 cups chocolate chips

Pour batter into a loaf pan.
Sprinkle the top with 1/4 cup brown sugar- Optional

Bake at 350 for 50 minutes

Monday, August 6, 2012

Zucchini Haystacks

This simple dish can be whipped up for a quick lunch or side dish.  


2 cups zucchini
1/4 cup Parmesan cheese
2 tomatoes sliced
olive oil spray
coarse salt
Italian seasoning

In a bowel mix together the zucchini and cheese.  Place a 1/2 cup of the mixture onto a pan lined with parchment paper.  Lightly spray the zucchini with oil , and sprinkle with salt.

Bake at 400 for 10 minutes.

Place the tomato slices on top, sprinkle with Italian seasoning.  Broil for 2 minutes (if desired.)


Friday, August 3, 2012

Fudge Zucchini Cookies

These cookies remind me of mini fudge cakes.  My kids loved them, and never suspected that they were hiding zucchini inside! 


1 cup grated zucchini
1 cup brown sugar (packed)
1/2 cup butter
1 egg
1 teaspoon vanilla

2 1/2cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa

2 cups semi-sweet chocolate chips


Blend together the zucchini, sugar, butter, egg, and vanilla.  Add the flour, baking soda, salt and cocoa all at the same time.  Mix together well.  Stir in the chocolate chips.

Bake at 350 for 8 minutes.  Sprinkle with powdered sugar, if desired.

Wednesday, August 1, 2012

Pretzel Bites

These pretzel bites are better than the Pretzel Maker!  They do require a little bit of time, but they are quite simple to make.  If you have ever made rolls, you will have no problem making this delicious snack!


1 cup warm water
1/2 cup warm milk
2 TBS brown sugar
2 1/2 tsp yeast
1/4 cup oil
5 cups flour
1 1/2 tsp salt

3 qrts water
3/4 cup baking soda

1 egg white
1 TBS cold water

Coarse salt

Mix together the milk, water, and brown sugar. Sprinkle the yeast on top of the mixture, and allow to activate (3-5 minutes.) When the yeast has become frothy, add the oil, flour, and salt. Knead the mixture together.
Allow the dough to rise in a warm area (cover with a wet towel) for about one hour.
When the dough has doubled, roll the dough out into ropes. Bring the water and baking soda to a boil. Drop the pretzel ropes into the water, and boil for about 30 seconds.
Shape the pretzels, slice the pretzels into bite sized pieces (or leave as ropes) place on a pan sprayed with oil. Lightly brush the dough with the egg white and water mixture. Sprinkle with coarse salt, if desired.

Bake at 475 for 10-12 minutes.

Monday, July 30, 2012

Crescent Rolls

Homemade Pilsbury crescent roll recipe- simple, yummy, and without all of the extra additives!
                                                                         
1 1/2 cups milk
1/4 cup sugar
2 TBS butter
1 tsp salt
2 TBS applesauce
2 1/2 tsp yeast
3 cups flour

In a large bowel mix together the flour and yeast.  On medium heat, simmer the milk, sugar, butter, and salt.  When the milk begins to steam, pour the milk mixture over the flour mixture, and add the apple sauce.  Knead the two mixtures together.  The dough will feel sticky and wet.  Allow the dough to rise 1 hour.  Punch it sown, and allow it to rise another hour.
On a lightly flowered surface, roll the dough out into a square shape.  Cut the dough out into 8 squares (use a pizza roller knife) Then cut each square diagonally, creating 16 triangles.  Optional:  Rub the dough with melted butter.  Roll the dough up, leaving the point of the triangle on the outside.
Allow the rolls to rise 1 hour.  Bake at 375 for 14 minutes.  Optional: Base the hot roll with melted butter.

Please share what you think about this recipe!

Friday, July 27, 2012

Creamy Pesto Salad Dressing

I love The Old Spaghetti Factory's creamy pesto salad dressing.  I mean love it!  Now I can enjoy my healthy version of this favorite, any time I crave it!  With only 20 calories a TBS, I don't even have to feel guilty about this little indulgence!
1/2 cup light mayonnaise
1/2 cup plain yogurt
1/2 cup 1% buttermilk
3 TBS prepared pesto
 
Whisk everything together (or blend in your blender.) Now sit back and enjoy a light dressing that doesnt' taste light!
 

Wednesday, July 25, 2012

Flour Tortillas

Homemade tortillas are not only healthier, but they taste so much better!  I have tried quite a few tortilla recipes over the years.  With a little tweaking, I have finally developed a recipe that is quick to mix together and easy to roll out.  Warning, after trying these, you will never want to go back to store bought tortillas!

                            


2 cups of flour (white, wheat, or a cup of each)
1/2 tsp salt
1 tsp baking powder
1 TBS refined coconut oil
3/4 cup ice cold water
In a bowl, mix together the flour, salt and baking powder.  With a pastry blender, fork, or with a whisk in a mixer, blend in the oil. (It will make a grainy texture.)  Add the water and knead the dough until soft and smooth (you can do this in a mixer with a dough hook).
Break the dough up into golf ball sized pieces (about 12.)
Roll the dough out with a rolling pin, from the center out (this helps to create a round tortilla.)
Cook the tortilla on a pre-heated griddle (high heat) or a pre-heated skillet (medium heat) for about 45 seconds each side.

Monday, July 23, 2012

Roasted Zucchini Seeds

Oh, bless the big zucchini boats!  Because without them we could not roast their seeds.  Zucchini seeds are much better than pumpkin seeds, just pop the entire seed in your mouth (shell and all)  and enjoy this light, crisp treat!
 
To gather the seeds, cut one large zucchini in half, and spoon out the seeds.  Rinse the seeds in a colander, to help remove the seeds from any fiber.
 
In a pan, place the clean seeds and spray with olive oil.  Lightly sprinkle the seeds with a coarse sea salt.  Bake at 400 for 15 minutes, just until the seeds begin to brown.  Depending on how many seeds you are cooking, you may need to shake the seeds around mid way, to ensure even cooking.

Friday, July 20, 2012

Hawaiian Haystacks with Coconut Sauce

If you want to see your kids eating an entire plate of vegetables, and then ask for seconds, this is the recipe for you!
 
 
 
Coconut sauce
1 can of light coconut milk
1 TBS sugar
2 TBS brown sugar
1 TBS coconut flour (can substitute corn starch or tapioca flour)
 
Mix the ingredients together, and then bring to a boil over medium heat.  Continue cooking the sauce until it becomes the thickness of gravy.
 
For the toppings, add any fresh vegetables or fruit that your heart desires.  Zucchini, carrots, water chestnuts, olives, green onions, mandarin oranges, shredded coconut, pineapple, etc.
 
To serve:
On a plate place rice, toppings, and top off with the sauce.

Cinnamon Zucchini Chips


Go ahead and tell your kids that you made them apple chips, they will never be able to tell the difference.  These sweet treats will have your kids begging for more!
 

 
1/4 cup sugar
1/2 TBS cinnamon
 
In a large bowel place the zucchini slices. Coat the zucchini with the sugar and cinnamon.  Stir well, and transfer to a food dryer.
Dry the zucchini slices in a food dryer overnight, or until crisp.

Wednesday, July 18, 2012

Whole Wheat Sweet Rolls


Sweet Rolls make a sweet morning!  Sometimes I will make the honey wheat bread recipe the night before, and let it rise in the fridge overnight.  The next morning I just need to roll out the dough, add the filling, cut the dough and let them rise.  It is possible to freeze the dough after it has been cut.  To use the frozen rolls, just place them in an oven at 350, and cook for 20 minutes.
 
Honey Wheat Bread
1 1/4 cup warm milk
1/4 cup honey
1 egg beaten
2 tsp yeast
2 cups whole wheat flour (you can omit the white flour, and do 3 cups wheat flour.)
1 cup white flour
1 TBS butter or shortening (I like to use 2 TBS milled flax seed)
1 1/2 tsp salt

2 TBS of butter at room temp
 
Sugar Mixture:
1/4 cup sugar
1/4 cup brown sugar
1TBS Cinnamon
 
Mix together, and set aside.

Pour the warm milk into a mixing bowl, add the honey (barley mixing it in, you do not want the water to cool), and sprinkle the yeast on top.
While the yeast is activting, gather your ingredients. When the yeast is foamy in appearance; add the flour, butter, and salt. Mix until the dough is smooth. The dough may appear a little sticky, do not add any more flour.
Allow the dough to rise for 30 minutes in a warm location (an oven that was heated to 200, and then turned off works great.)
Punch down the dough, and roll out flat. Coat the dough with 2 TBS of softened butter, and sprinkle with the sugar and Cinnamon mixture. Roll the dough up, and pinch the seam closed.  With a piece of thread (about 12 inches long) cut the dough into circles (place the thread under the dough roll, bring the ends up, cross the threasd on the top, then pull.) 
 Place in a warm location and let rise for about 30 minutes.
Place in a pre-heated oven at 375 and bake for 14 minutes.
 
For frosting:
2 TBS butter at room temp
1 tsp milk
1 tsp vanilla
2 cups of powdered sugar
 
Mix the ingredients together, and blend well.  Adjust the thickness by adding more milk or powdered sugar.
 

Sour Cream and Onion Zucchini Chips

Sour Cream and Onion chips are my daughter's favorite junk food.  This was my attempt at giving her junk food a healthy make-over...  Another great recipe for those zucchini boats that hide themselves in the garden!
1 large Zucchini thinly sliced (Seeds Removed)
1/4 cup plain yogurt
1/4 tsp garlic salt
 
In a large bowel place the zucchini slices.  In a separate bowel mix the yogurt and garlic salt.  Gradually add the yogurt mixture to the zucchini slices.  The slices should be thinly coated.  As the zucchini slices dry, the flavor will become stronger.
 
Dry the zucchini slices in a food dryer overnight, or until crisp.

Monday, July 16, 2012

Rosemary Bread

This savory bread will keep you coming back for more!  It is delicous all by its self, or as a side to your favorite soup or salad.


In a large plastic bowel with a lid mix together:

3 cups flour (white or wheat)
1 tsp yeast
1 1/2 tsp salt
1/4 cup fresh rosemary leaves (about 2 sprigs)

Then stir in:
1 1/2 cups warm/hot water

Mix the ingredients together until everything is moist.
Place the lid on the bowel.
Allow to rise for 6 - 24 hours.

Form the dough into a loaf, and cut lines across the top of the loaf with a sharp knife.
Place on a cookie sheet sprinkled with flour or cornmeal.

Allow to rise 1 hour.

Preheat an oven to 425. When the oven is heated, place your loaf on a middle rack. Bake for 30-45 minutes (depending if your loaf is more long or round.)

Friday, July 13, 2012

Chickpea Curry

I love Indian Food!  This dish always helps with my cravings.

  • 2 tablespoons vegetable oil
  • 2 onions, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger root, finely chopped
  • 6 whole cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 (15 ounce) cans garbanzo beans
  • 1 cup chopped fresh cilantro
  • 1 cup broth
  • 1 zucchini
  • 1 yellow squash

Directions

1.     Heat oil in a large frying pan over medium heat, and fry onionsuntil tender.

2.     Stir in garlic, ginger, cloves, cinnamon, cumin, coriander,salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirringconstantly. Mix in garbanzo beans and their liquid. Continue to cook and stiruntil all ingredients are well blended and heated through. Remove from heat.Stir in cilantro just before serving, reserving 1 tablespoon for garnish.



Please share what you think about this recipe!
 

Wednesday, July 11, 2012

Chili Verde Sauce


I love chili verde burritos. I was always intimidated by making the sauce. After reading a few labels at my local grocery store I decided to try making my own. The result, a quick, easy, and delicious meal. My kids left the table asking when we could have it again!


2 Anaheim Peppers dice
1/2 onion chopped
2 garlic cloves minced
1 TBS butter
1 TBS cornstarch
1 cup of vegetable broth

In a sauce pan, simmer the peppers, onions, and garlic in the butter. Cool until the onions are translucent, and the peppers are soft.
In a separate bowel, mix the cool broth and cornstarch well. Add the mixture to the sauce pan and stir.
Transfer the sauce to a blender, and blend until smooth. Return the sauce to the sauce pan, and simmer for 2-5 minutes.

To make smothered burritos:

Assemble a flour tortilla with refried beans and cheddar cheese. Add 1 TBS of the chili verde sauce. Fold the burrito. Top the burrito with 3 TBS of sauce, 2 TBS cheese, 1 TBS chopped onions.

Monday, July 9, 2012

Magic Wands

This recipe is a fun one for the kids to help with.  They love to pick out which fruit they would like, and then create their own special pattern.

Slice a variety of fruit into 2 inch cubes.  Slide the fruit onto a kabob stick, and sprinkle with shredded coconut.

Friday, July 6, 2012

Strawberry Shortcake

The perfect light dessert for backyard dinners!


For the Angel Food Cake:

1 1/2 cups of egg whites
1 1/2 cups powdered sugar
1 cup flour
1 1/2 tsp cream of tarter
1TBS vanilla
3/4 cup sugar


Measure out the egg whites, and allow them to sit at room temp.  Sift flour and powdered sugar together.  Add the cream of tarter and vanilla to the egg whites, and beat on high with an electric beater.  When the eggs begin to form peaks, begin adding the sugar slowly.  Slowly fold in the four mixture to the egg mixture (about 1/4 at a time.) 

Pour the mixture into a bread pan. Cook at 350 for 40 minutes (or until the top springs back when touched.)

Serves 12
1 serving = 161 calories

To serve as shortcake:

Slice the angel food cake into thirds.  Layer whipped cream, sliced strawberries, and whipped cream (again)



Please share what you think about this recipe!

Monday, July 2, 2012

Peanut Sauce with Thai Spring Rolls

This is probably one of my most favorite dishes.  The warm sweet and savory sauce with the crunchy roll, just brings a smile to my face, every time!

Peanut Sauce:
1 13.5-ounce can coconut milk
2 TBS Thai red curry paste
1/2  cup unsweetened (natural) creamy peanut butter
1/2 tablespoon salt
1/4 cup sugar
2 tablespoons white vinegar
1/2 cup water2 tsp red pepper flakes (optional) Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.Note: This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.

1 TBS = 48 calories

To assemble the Spring Rolls:

1 damp Tapioca Paper (or Rice Paper)
1 TBS Rice Noodles
2 TBS shredded Cabbage
1 TBS matchstick Carrots
1/4 sprig Mint

Dip a Tapioca Paper in warm water.  Lay the paper out and fill with noodles, cabbage, carrots, and mint.  Fold the roll shut (like you would a burrito.)

1 Roll = 55 calories


Please share what you think about this recipe!

Friday, June 29, 2012

Salted Carmel Dip with Apple Slices

I have fallen in LOVE with salted carmel!  The sweet and salty flavor mixed with crisp apples is a little bit of paradise in my own kitchen!

Salted Caramel
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon sea salt

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn't burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6.  Fold the heavy cream into the mixture.
7.  Add the butter, lemon juice, and salt. Stir until combined.
8. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator.

1 TBS = 60 calories

Wednesday, June 27, 2012

The Endurance Smoothie

Wheat grass and strawberries are not only high in antioxidants, but their sweet flavors blend together creating a delicious treat! Add chia seeds for more protein and fiber, and you will have a power pick-me-up that will keep you going strong all afternoon long!


1 cup of Skim Milk (or almond milk)
4 cups of Frozen Strawberries
1 cup (packed) Wheat grass
2 TBS Chia Seeds

Blend the milk and wheat grass together, then add the strawberries.  When the strawberries are blended, add the chia seeds.


1 cup = 117 calories


Monday, June 25, 2012

Southwest Layer Salad

I love this salad. It is filling and full of flavor.  The perfect distraction from the summer heat!

6 cups chopped lettuce
1 1/2 cups of cooked black beans
1/1/2 cups roasted corn
1 diced Avocado
1 bunch of Cilantro chopped
1 bunch of Green Onions diced
2 Tomatoes diced
1 package of Tortilla Strips

In a large bowel alternate each of the above ingredients.  I usually do three layers. 

Optional: Serve with your favorite Southwest Dressing

Serves 6
1 Serving = 187 calories

Friday, June 22, 2012

Garden Pasta Salad

This salad is perfect for those hot, busy summer days.  You can prepare this ahead of time, and just keep it cool in your refrigerator.
3 cups of cooked Bow Tie Pasta
1 cup of peas
2 cups of broccoli florets

For the Dressing:
1/2 cup of light mayonnaise
1 TBS White Vinegar
1TBS Sugar
1/4 tsp mustard powder

Mix the dressing and toss over the salad.  Cover and refrigerate for at least 1 hour (until the pasta is cool)

1/2 cup serving = 110 calories

Wednesday, June 20, 2012

Italian Zucchini Boats

Ever wonder what to do with over sized Zucchini?  How about making a quick meal!

2 large Zucchinis cut in half
1/4 cup Italian Dressing
1/4 cup shredded Skim Mozzarella Cheese
1/4 cup shredded Parmesan Cheese
2 large Tomatoes sliced
2 Sprigs of Oregano minced

Rub the zucchini halves in the Italian dressing (I like to soak them face down no a plate filled with the dressing for about 15 minutes)
On a hot grill cook the zucchini face down until golden brown (about 5 minutes)  flip the zucchini over and continue to grill the skin side.  Carefully sprinkle the mozzarella cheese over the zucchini.  Add the tomatoes, a dash of salt (if desired), and top with the oregano and Parmesan cheese.

1 Boat = 118 calories

Monday, June 18, 2012

Swedish Pancakes


On your next trip to IKEA be sure to pick up some legion berries to make Swedish Pancakes for breakfast.  Don't let these thin pancakes fool you, their buttery flavor will have you hooked!




2 cups skim milk
1/2 cup flour
1 TBS Sugar
4 Eggs
2 TBS melted Butter

Blend all of the ingredients together, until the batter is smooth.  Pour 2 TBS of batter onto a hot griddle (that has been sprayed with cooking spray.)  Cook until golden- about 45 seconds, and then flip and cook the other side, until golden.

1 Pancake=
Calories: 38
Carbs: 3
Fat: 2
Protein: 2

Top with your favorite berry sauce (or jam)





Friday, June 15, 2012

Greek Roll-Ups

This is a healthy appetizer that won't ruin your appetite while you are waiting for the main course!  It is the perfect summer treat to help use your cherry tomatoes and zucchinini.

1 medium zucchini sliced into thin ribbons
24 cherry tomatoes
1/4 cup feta cheese
 
Slice the zucchini into ribbons- using a potato peeler.  Soak the ribbons in the balsamic dressing for 15 minutes.  Lay the ribbon out, sprinkle Feta cheese and place one cherry tomato inside the ribbon.  Roll the ribbon over the tomato, and stab a toothpick into the ribbon and tomato.
On a hot grill, cook the roll until the tomato is cooked- about 6 minutes.
 
1 roll = 13 calories

Wednesday, June 13, 2012

Balsamic Dressing

This dressing has a Mediterranean flare.  It is perfect for a green salad topped with Feta Cheese!


2/3 cup Balsamic Vinegar
3 TBS Olive Oil
1 TBS of minced Basil
1 TBS of minced Thyme
1 TBS of minced Oregano
1/4 tsp salt


Mix the above ingredients well.

1 TBS= 35 calories

Please share what you think about this recipe!

Monday, June 11, 2012

Nacho Salad

This salad is so delicious, that you will not even notice that it does not have a dressing!  Go ahead and eat it with your fingers, or with a fork.  You choose :)


Tortilla Chips
Zucchini (fresh) Julienned
Spinach (fresh) sliced into strips
Chopped Onions
Black Beans
Diced Tomatoes
Sliced Olives
Roasted Corn
Diced Sweet Peppers
Diced Green Chili Peppers
Sliced Jalapeno Peppers
Chopped Avocado
Shredded Cheddar Cheese
Shredded Pepper Jack Cheese

Spread the tortilla chips on a plate.  Cover the chips with spinach and zucchini.  Sprinkle the other toppings on top, saving the cheese for last (I like to use a mixture of both cheeses.) 

Cook in the microwave for 1 1/2 minutes, or until the cheese is melted.

Bake in an oven at 400 for about 9 minutes, or until the cheese is melted.

Friday, June 8, 2012

Chinese Lettuce wrap

When the temperatures rise outside, lettuce wraps become a dinner favorite.  They are quick to assemble, full of flavor, and keep the house nice and cool.  Not too mention the help to use up all of the extra zuchinni in your garden!

1TBS Sesame Oil
4 cups chopped Zucchini
1/2 cup Spanish Peanuts
2 TBS Light Soy Sauce
2 TBS Lemon Juice
2 tsp minced Garlic
2 TBS minced fresh Basil
1Jjalapeno Pepper minced
1 TBS Hot Chili Sauce (I like Siracha)
12 Romaine Lettuce Leaves

In a wok, heat the oil.  Add the zucchini, and peanuts.  Stiring occasionaly, cook until the zucchini and peanuts become soft.  Stir in the remaining ingredients in order, except for the lettuce.
Continue to cook until the peppers become soft.
Fill the lettuce leaves with the mixture.

For fun, you could add cabbage, matchstick carrots and radish slices.

1 lettuce leaf and filling= 54 calories

Wednesday, June 6, 2012

German Pancakes


Breakfast is probably my children's favorite meal.  What they can't decide on is what is their favorite type of pancake.  German pancakes are soft and chewy.  They are filling, and don't get soggy with syrup.
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, softened Preheat oven to 400 degrees F. Blend everything together.be careful to see that any flour clumps get well-blended.
Grease mini-muffin tins or (donut hole tins or cake pop tins work well, too) distribute batter evenly between the tins. Bake for 8 minutes, or until puffy and golden on top.
Served with your favorite toppings.


1 Pancake=
Calories: 55
Carbs: 4
Fat: 3
Protein: 2

Monday, June 4, 2012

Crisp Southwest Burrito

This recipe is a play on my Southwest Beans.  It is a gooey, crunchy comfort food!



8 Tortillas
1 Avocado diced
2 Tomatoes sliced
Cooking Oil Spray
1/2 cup shredded Cheese (Optional)
1 bunch of fresh cilantro

Roll the bean mixture up into the tortilla, sprinkle with 1 TBS cheese.  Grill the burrito (in a pan that has been lightly sprayed with cooking oil) on medium high, until toasted (about 1 minute).  Flip the burrito  over and grill the other side.  Top with avocado, tomatoes, and fresh cilantro.

1 burrito with cheese and toppings= 270 calories