http://frugalplayground.com/
This blog has a list of all the "kids eat free" nights and lots of ideas for cheap or free entertainment for families in central Iowa. It's just nice to have it bookmarked if you are having one of those days when you think it would be fun to go do something! I can't remember who told me about it; otherwise, I would thank you right now. :)
Tuesday, May 31, 2011
Wednesday, May 25, 2011
Tuesday, May 24, 2011
Hamburger Rice Casserole
A great comfort food and makes a big batch! You may want to cut the recipe in half if you don't like leftovers.
In a pot, brown:
2 lbs hamburger
2 cups onion, finely diced
4 stalks celery, diced
Add and simmer:
2 cups brown rice (measured before cooked), cooked in beef stock or water
sea salt
Add white sauce to pot and mix well. Heat through.
White Sauce:
Melt 3 T butter. Add 3 T arrowroot powder. Whisk constantly for 2-3 minutes. Slowly add 2 cups organic whole milk. Simmer till thick and bubbly.
In a pot, brown:
2 lbs hamburger
2 cups onion, finely diced
4 stalks celery, diced
Add and simmer:
2 cups brown rice (measured before cooked), cooked in beef stock or water
sea salt
Add white sauce to pot and mix well. Heat through.
White Sauce:
Melt 3 T butter. Add 3 T arrowroot powder. Whisk constantly for 2-3 minutes. Slowly add 2 cups organic whole milk. Simmer till thick and bubbly.
Tuesday, March 29, 2011
Chicken Broccoli Casserole
Mmmm! This recipe is adapted from the tea room in Perry, Iowa. It takes a little extra work but you can just throw baked potatoes in the oven with it and have a whole meal! There were also enough leftovers for another meal for our family which is unusual, so I think it was worth the time.
3 cups cooked rice (I used a mixture of rices, including wild rice.)
16 oz. package frozen chopped broccoli, thawed
3 cups cooked, diced chicken
1 cup shredded organic cheddar cheese
1 cup sliced fresh mushrooms or 2 cans organic mushrooms
2/3 cup mayonnaise (I use Hain's safflower.)
10 3/4 oz. can organic cream of mushroom soup or half-recipe of homemade
1 tsp mustard
1/4 cup Parmesan cheese
1/2 cup bread crumbs (I have used Ezekiel or homemade bread.)
2 T organic butter
parsley (optional)
Preheat oven to 350. In a lightly greased 9 x 13 pan, layer rice, broccoli, chicken, cheese, and mushrooms. In a small bowl, combine mayo, soup, and mustard. Pour over chicken mixture. Sprinkle with Parmesan cheese. Saute bread crumbs in butter until crisp. Sprinkle crumbs and parsley over top. Bake for 35 - 45 minutes or until bubbling hot.
3 cups cooked rice (I used a mixture of rices, including wild rice.)
16 oz. package frozen chopped broccoli, thawed
3 cups cooked, diced chicken
1 cup shredded organic cheddar cheese
1 cup sliced fresh mushrooms or 2 cans organic mushrooms
2/3 cup mayonnaise (I use Hain's safflower.)
10 3/4 oz. can organic cream of mushroom soup or half-recipe of homemade
1 tsp mustard
1/4 cup Parmesan cheese
1/2 cup bread crumbs (I have used Ezekiel or homemade bread.)
2 T organic butter
parsley (optional)
Preheat oven to 350. In a lightly greased 9 x 13 pan, layer rice, broccoli, chicken, cheese, and mushrooms. In a small bowl, combine mayo, soup, and mustard. Pour over chicken mixture. Sprinkle with Parmesan cheese. Saute bread crumbs in butter until crisp. Sprinkle crumbs and parsley over top. Bake for 35 - 45 minutes or until bubbling hot.
Friday, February 25, 2011
Peanut Butter Fig Blondies
I would have never guessed that these would be as good as they are; I was just trying to use up a jumbo bag of figs that I had bought at Costco! This recipe is from What the Bible Says About Healthy Living Cookbook.
1 cup dried figs
Dry Ingredients
1/2 cup plus 2 T oat flour (I put rolled oats through my grain mill.)
1/4 tsp baking powder
1/4 tsp baking soda
scant 1/4 tsp sea salt
Wet Ingredients
1/4 cup extra virgin olive oil
1/2 cup honey and/or real maple syrup (I used a combo.)
1/2 cup natural peanut butter
1 egg
1. Preheat oven to 325. Spray an 8 x 8 baking pan.
2. Cut the stems from each fig and cut each into quarters. Place them in a small bowl and cover the figs with very hot tap water. Let them sit for 10 - 15 minutes.
3. Meanwhile, combine the dry ingredients in a small bowl and the wet ingredients in a medium bowl, mixing well.
4. Drain the figs, reserving 3 T of the water. Put figs and reserved water into food processor and make a paste. Add to wet ingredients. Mix well.
5. Add dry ingredients to wet ingredients.
6. Put batter into pan and bake for 30 minutes.
1 cup dried figs
Dry Ingredients
1/2 cup plus 2 T oat flour (I put rolled oats through my grain mill.)
1/4 tsp baking powder
1/4 tsp baking soda
scant 1/4 tsp sea salt
Wet Ingredients
1/4 cup extra virgin olive oil
1/2 cup honey and/or real maple syrup (I used a combo.)
1/2 cup natural peanut butter
1 egg
1. Preheat oven to 325. Spray an 8 x 8 baking pan.
2. Cut the stems from each fig and cut each into quarters. Place them in a small bowl and cover the figs with very hot tap water. Let them sit for 10 - 15 minutes.
3. Meanwhile, combine the dry ingredients in a small bowl and the wet ingredients in a medium bowl, mixing well.
4. Drain the figs, reserving 3 T of the water. Put figs and reserved water into food processor and make a paste. Add to wet ingredients. Mix well.
5. Add dry ingredients to wet ingredients.
6. Put batter into pan and bake for 30 minutes.
Friday, February 11, 2011
Hearty Black Bean Soup
1 lb. nitrate- and nitrite-free organic bacon, cut into 1/2-inch pieces
2 large onions
2 medium carrots, diced small
2 cloves garlic
4 (15-oz.) cans organic black beans, drained
4 cups organic chicken stock
sea salt, to taste
sour cream (optional)
fresh cilantro, diced (optional)
In large pot over medium heat, cook bacon until slightly crisp. Remove excess grease. Add veggies; cook until soft, about 15 - 20 minutes. Add garlic, beans, broth, and salt. Bring to a boil. Reduce heat and simmer 30 minutes. Garnish with sour cream and cilantro if desired.
This tasted better than I expected it would! :)
2 large onions
2 medium carrots, diced small
2 cloves garlic
4 (15-oz.) cans organic black beans, drained
4 cups organic chicken stock
sea salt, to taste
sour cream (optional)
fresh cilantro, diced (optional)
In large pot over medium heat, cook bacon until slightly crisp. Remove excess grease. Add veggies; cook until soft, about 15 - 20 minutes. Add garlic, beans, broth, and salt. Bring to a boil. Reduce heat and simmer 30 minutes. Garnish with sour cream and cilantro if desired.
This tasted better than I expected it would! :)
Monday, February 7, 2011
Chicken Divan & Homemade Condensed Mushroom Soup
from my sister Elizabeth Behrens' kitchen
2 or more cups cooked brown rice
2 bunches fresh broccoli, chopped and lightly steamed
2 - 3 cups cooked chicken, cubed or shredded
cream of mushroom soup (recipe below or sub 2 cans)
1/2 cup mayonnaise
1 - 2 tsp lemon juice
sea salt
1/2 cup grated cheese
1/2 - 3/4 cup bread crumbs
butter or oil
Combine soup, mayo, lemon juice, and salt. Keep the mixture relatively thin by adding milk or water.
Grease a 9 x 13 pan. Layer rice, then broccoli, then chicken. Pour soup mixture over layers. Sprinkle cheese on top. Combine crumbs and butter/oil (I sauteed the crumbs IN butter to make them crunchy), and sprinkle over all. Bake at 350 for 25 - 30 minutes or about one hour longer if casserole is coming out of freezer.
Cream of Mushroom Soup (equivalent of 2 cans)
2 T butter
2 T olive oil
1/4 cup whole wheat flour (I used arrowroot to make it thicker, but I should have done half and half or just used wheat. It made it TOO thick.)
1 tsp salt or more
12 fresh mushrooms (I used organic canned.)
2 cups of milk
Heat butter and oil then add flour and salt, whisking briskly. Add mushrooms and cook about a minute. Add milk and stir until thickened.
2 or more cups cooked brown rice
2 bunches fresh broccoli, chopped and lightly steamed
2 - 3 cups cooked chicken, cubed or shredded
cream of mushroom soup (recipe below or sub 2 cans)
1/2 cup mayonnaise
1 - 2 tsp lemon juice
sea salt
1/2 cup grated cheese
1/2 - 3/4 cup bread crumbs
butter or oil
Combine soup, mayo, lemon juice, and salt. Keep the mixture relatively thin by adding milk or water.
Grease a 9 x 13 pan. Layer rice, then broccoli, then chicken. Pour soup mixture over layers. Sprinkle cheese on top. Combine crumbs and butter/oil (I sauteed the crumbs IN butter to make them crunchy), and sprinkle over all. Bake at 350 for 25 - 30 minutes or about one hour longer if casserole is coming out of freezer.
Cream of Mushroom Soup (equivalent of 2 cans)
2 T butter
2 T olive oil
1/4 cup whole wheat flour (I used arrowroot to make it thicker, but I should have done half and half or just used wheat. It made it TOO thick.)
1 tsp salt or more
12 fresh mushrooms (I used organic canned.)
2 cups of milk
Heat butter and oil then add flour and salt, whisking briskly. Add mushrooms and cook about a minute. Add milk and stir until thickened.
Fudge Sour Cream Brownies with Fudge Sauce
2 eggs, separated
1/4 cup butter, softened
1/4 cup hot water
1/4 cup cocoa powder
1 cup real maple syrup
1 1/4 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp vanilla
1/2 cup sour cream
Preheat oven to 375. Beat egg whites on high until stiff. (Save yolks.) Mix remaining ingredients separately (including yolks) until moist. Gently fold in eggs whites. Put into greased 8 x 8 pan for 30 - 35 minutes or lined muffin tins for 12 - 16 minutes. Top with fudge sauce and/or strawberries if desired.
Fudge Sauce
1/4 cup cocoa powder
1/2 cup butter
1/3 - 1/2 cup real maple syrup
1 T vanilla
pinch of sea salt
1 cup milk
1 - 2 T arrowroot (to desired thickness)
Place all ingredients in top half of a double boiler. Stir occasionally.
1/4 cup butter, softened
1/4 cup hot water
1/4 cup cocoa powder
1 cup real maple syrup
1 1/4 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp vanilla
1/2 cup sour cream
Preheat oven to 375. Beat egg whites on high until stiff. (Save yolks.) Mix remaining ingredients separately (including yolks) until moist. Gently fold in eggs whites. Put into greased 8 x 8 pan for 30 - 35 minutes or lined muffin tins for 12 - 16 minutes. Top with fudge sauce and/or strawberries if desired.
Fudge Sauce
1/4 cup cocoa powder
1/2 cup butter
1/3 - 1/2 cup real maple syrup
1 T vanilla
pinch of sea salt
1 cup milk
1 - 2 T arrowroot (to desired thickness)
Place all ingredients in top half of a double boiler. Stir occasionally.
Friday, October 8, 2010
Granola
With a new baby and homeschooling in session, many mornings require a quicker breakfast option than pancakes and eggs! :) We've been eating toast from homemade bread, sprouted grain (Ezekiel brand) cereals, or homemade granola for breakfast a lot more often lately! I found a link that was helpful and thought I might share it. I love having granola in the house...it makes for a quick breakfast or a great, filling snack. Some days, it's the only thing I can get eaten before supper!
Granola Recipes
I would alter the recipes some so as not to use brown sugar or wheat germ, and I probably wouldn't buy the sweetened foods but it's a good place to start!
My friend Sarah Farnsworth gave me my favorite granola recipe so far...oats, cinnamon (plenty), raisins, raw pumpkin seeds, and a little maple syrup...yum! Thanks, Sarah!
Granola Recipes
I would alter the recipes some so as not to use brown sugar or wheat germ, and I probably wouldn't buy the sweetened foods but it's a good place to start!
My friend Sarah Farnsworth gave me my favorite granola recipe so far...oats, cinnamon (plenty), raisins, raw pumpkin seeds, and a little maple syrup...yum! Thanks, Sarah!
Thursday, July 8, 2010
Talerine
1 lb. ground beef
1 small onion, diced
6-oz. can tomato paste
14.5-oz. can diced tomatoes (can have seasonings in them)
1 T sea salt
6 oz. brown rice or sprouted grain pasta
10-oz. package frozen corn
1 cup shredded organic cheddar cheese
Preheat oven to 350. In a large pan, brown beef and onion together. Stir in tomato paste, tomatoes, and salt. Add pasta and pour in water to cover. Bring to a boil, reduce heat to low, and let simmer until pasta is slightly softened, about 5 minutes. Drain excess water (not completely), stir in the corn, and transfer to a 9 x 13 baking dish. Top with cheese.
Bake at 350 for about 30 minutes.
1 small onion, diced
6-oz. can tomato paste
14.5-oz. can diced tomatoes (can have seasonings in them)
1 T sea salt
6 oz. brown rice or sprouted grain pasta
10-oz. package frozen corn
1 cup shredded organic cheddar cheese
Preheat oven to 350. In a large pan, brown beef and onion together. Stir in tomato paste, tomatoes, and salt. Add pasta and pour in water to cover. Bring to a boil, reduce heat to low, and let simmer until pasta is slightly softened, about 5 minutes. Drain excess water (not completely), stir in the corn, and transfer to a 9 x 13 baking dish. Top with cheese.
Bake at 350 for about 30 minutes.
Fluffy White Frosting
from the kitchen of my sister Elizabeth
3 egg whites
2/3 cup raw honey
pinch, sea salt
1 tsp vanilla extract
Put first three ingredients into double boiler (or pan placed on top of pan with boiling water in it). Mix with beaters for 7 minutes while water underneath is boiling. Fold in vanilla.
3 egg whites
2/3 cup raw honey
pinch, sea salt
1 tsp vanilla extract
Put first three ingredients into double boiler (or pan placed on top of pan with boiling water in it). Mix with beaters for 7 minutes while water underneath is boiling. Fold in vanilla.
Oatmeal Bars
Old-Fashioned Oatmeal Bars
adapted from The Whole Foods Allergy Cookbook
1 cup coconut oil (refined if you don't like the coconut flavor)
1/4 cup molasses
3/4 - 1 cup maple syrup (or mix with honey)
1 tsp vanilla extract
2 cups wheat or spelt flour
1/2 cup arrowroot powder (or can sub more wheat/spelt)
1/2 tsp sea salt
2 tsp cinnamon
1 tsp baking soda
1 tsp aluminum-free baking powder
2 cups oats
1 cup raisins or chocolate chips
Preheat oven to 350. Beat coconut oil with molasses and maple syrup in a large mixing bowl. Add vanilla. Combine flours, salt, cinnamon, baking soda, and baking powder. Add to mixing bowl. Add oats, stir, and then add raisins or chips and stir.
Spread onto greased jelly roll pan. Bake for about 14 minutes. Do not overbake.
We have been known to eat these for breakfast too. :)
adapted from The Whole Foods Allergy Cookbook
1 cup coconut oil (refined if you don't like the coconut flavor)
1/4 cup molasses
3/4 - 1 cup maple syrup (or mix with honey)
1 tsp vanilla extract
2 cups wheat or spelt flour
1/2 cup arrowroot powder (or can sub more wheat/spelt)
1/2 tsp sea salt
2 tsp cinnamon
1 tsp baking soda
1 tsp aluminum-free baking powder
2 cups oats
1 cup raisins or chocolate chips
Preheat oven to 350. Beat coconut oil with molasses and maple syrup in a large mixing bowl. Add vanilla. Combine flours, salt, cinnamon, baking soda, and baking powder. Add to mixing bowl. Add oats, stir, and then add raisins or chips and stir.
Spread onto greased jelly roll pan. Bake for about 14 minutes. Do not overbake.
We have been known to eat these for breakfast too. :)
Chocolate Cake
This isn't the recipe for chocolate cake, but it's the best I've found so far. I would LOVE to find links to ones you have found (or created!) in the comments! I'll admit that it's difficult to replicate the soft texture of cakes and breads that our white-flour-loving tongues are accustomed to!
Classic Chocolate Layer Cake
The Whole Foods Allergy Cookbook
1/2 cup first cold-pressed extra virgin olive oil
1 cup raw honey
1 tsp vanilla extract
2 eggs
1/2 cup unsweetened applesauce
2 cups freshly-ground spelt or wheat flour
2 tsp aluminum-free baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp sea salt
3/4 cup warm organic whole milk or almond milk
Preheat oven to 350. Grease two 8-inch round cake pans. Cover the bottom with a piece of wax or parchment paper to fit and then grease again (optional). Combine oil, honey, and vanilla in a large bowl using an electric mixer. Add eggs and applesauce. Combine flour, baking powder, cocoa, and salt. Gradually add dry ingredients to the bowl, alternately with milk. Beat until completely combined and a little fluffy. Pour into pans and bake about 20 - 25 minutes, until sides are pulling away from pan and top springs back to shape when touched. Do not overcook! Let cool on wire rack 10 - 15 minutes before removing from pans. Let cool completely before frosting.
Chocolate Syrup (not to top the cake but used in frosting recipe)
from tastethedream.com
3/4 cup organic whole milk or unsweetened almond milk
1/2 cup nut butter (such as peanut butter)
1/2 - 1 cup cocoa powder
1 cup maple syrup
Mix in blender.
This can be used to top ice cream or any other place you would use chocolate syrup.
Chocolate Frosting
from tastethedream.com
1 recipe Chocolate Syrup (above)
1/4 cup arrowroot powder (or more)
1 cup organic whole milk or unsweetened almond milk
Whisk arrowroot into 1 cup milk in double boiler (or pan sitting on top of pan with boiling water). Pour in chocolate syrup. Heat over medium heat for 10 - 15 minutes, stirring occasionally. Frosting will gradually thicken. Allow to cool before using.
Classic Chocolate Layer Cake
The Whole Foods Allergy Cookbook
1/2 cup first cold-pressed extra virgin olive oil
1 cup raw honey
1 tsp vanilla extract
2 eggs
1/2 cup unsweetened applesauce
2 cups freshly-ground spelt or wheat flour
2 tsp aluminum-free baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp sea salt
3/4 cup warm organic whole milk or almond milk
Preheat oven to 350. Grease two 8-inch round cake pans. Cover the bottom with a piece of wax or parchment paper to fit and then grease again (optional). Combine oil, honey, and vanilla in a large bowl using an electric mixer. Add eggs and applesauce. Combine flour, baking powder, cocoa, and salt. Gradually add dry ingredients to the bowl, alternately with milk. Beat until completely combined and a little fluffy. Pour into pans and bake about 20 - 25 minutes, until sides are pulling away from pan and top springs back to shape when touched. Do not overcook! Let cool on wire rack 10 - 15 minutes before removing from pans. Let cool completely before frosting.
Chocolate Syrup (not to top the cake but used in frosting recipe)
from tastethedream.com
3/4 cup organic whole milk or unsweetened almond milk
1/2 cup nut butter (such as peanut butter)
1/2 - 1 cup cocoa powder
1 cup maple syrup
Mix in blender.
This can be used to top ice cream or any other place you would use chocolate syrup.
Chocolate Frosting
from tastethedream.com
1 recipe Chocolate Syrup (above)
1/4 cup arrowroot powder (or more)
1 cup organic whole milk or unsweetened almond milk
Whisk arrowroot into 1 cup milk in double boiler (or pan sitting on top of pan with boiling water). Pour in chocolate syrup. Heat over medium heat for 10 - 15 minutes, stirring occasionally. Frosting will gradually thicken. Allow to cool before using.
Friday, April 23, 2010
Applesauce
8 medium apples, sliced/cored but unpeeled
1 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup (or less) real maple syrup
Bring apples and water to a boil; simmer uncovered until tender, about 5 - 10 minutes. Do not overcook or they will get mushy! Stir in rest of ingredients. Bring to a boil and stir one minute. Slightly cool and then transfer to food processor. Process until desired consistency. Serve warm or store in fridge or freezer.
Notes: It works great to make a huge batch when apples are cheap, and then put them in freezer-safe ziploc bags to have all winter.
You can peel the apples but it takes longer and removes a lot of the nutritional value of the apple. The food processor does a pretty good job of blending in the peel, but it will taste smoother if they are peeled.
I have heard that you can replace part or all of the water with kombucha, but I've yet to try that.
1 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup (or less) real maple syrup
Bring apples and water to a boil; simmer uncovered until tender, about 5 - 10 minutes. Do not overcook or they will get mushy! Stir in rest of ingredients. Bring to a boil and stir one minute. Slightly cool and then transfer to food processor. Process until desired consistency. Serve warm or store in fridge or freezer.
Notes: It works great to make a huge batch when apples are cheap, and then put them in freezer-safe ziploc bags to have all winter.
You can peel the apples but it takes longer and removes a lot of the nutritional value of the apple. The food processor does a pretty good job of blending in the peel, but it will taste smoother if they are peeled.
I have heard that you can replace part or all of the water with kombucha, but I've yet to try that.
More Muffins
Spiced Apple Muffins
Preheat oven to 375. Line 10 muffin tins.
1/2 cup freshly-milled flour (wheat, spelt, or if gluten-free - almond or coconut)
3/4 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Combine dry ingredients and briskly whisk until all lumps are removed.
Melt together on stovetop (just to warm) then add to dry ingredients:
1/3 cup coconut oil
1/4 cup honey
Add:
3 eggs, lightly beaten
Whisk until everything is well-combined and then add:
3/4 cup shredded or finely diced unpeeled apples (1 - 2)
Divide into muffin tins and bake for about 20 - 25 minutes or until the tops are lightly browned and a toothpick comes out clean.
"Cornbread" Muffins
1 3/4 cup freshly-milled wheat or spelt
1/2 plus 1/3 cup freshly-milled millet
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup buttermilk, whole milk, or milk substitute (such as almond milk)
1 egg, lightly beaten
1/2 cup olive oil
1/2 cup honey
Preheat oven to 375. Grease or line 18 muffin tins.
In a large bowl, mix the flours, baking powder, baking soda, and salt. In a separate bowl, mix the milk, egg, oil, and honey. Stir wet into dry just until evenly moist. Transfer to muffin tins.
Bake for about 12 minutes or until toothpick comes out clean. These go well with soup or hearty dishes. They are actually called millet muffins, but I thought they tasted like cornbread. :)
Preheat oven to 375. Line 10 muffin tins.
1/2 cup freshly-milled flour (wheat, spelt, or if gluten-free - almond or coconut)
3/4 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Combine dry ingredients and briskly whisk until all lumps are removed.
Melt together on stovetop (just to warm) then add to dry ingredients:
1/3 cup coconut oil
1/4 cup honey
Add:
3 eggs, lightly beaten
Whisk until everything is well-combined and then add:
3/4 cup shredded or finely diced unpeeled apples (1 - 2)
Divide into muffin tins and bake for about 20 - 25 minutes or until the tops are lightly browned and a toothpick comes out clean.
"Cornbread" Muffins
1 3/4 cup freshly-milled wheat or spelt
1/2 plus 1/3 cup freshly-milled millet
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup buttermilk, whole milk, or milk substitute (such as almond milk)
1 egg, lightly beaten
1/2 cup olive oil
1/2 cup honey
Preheat oven to 375. Grease or line 18 muffin tins.
In a large bowl, mix the flours, baking powder, baking soda, and salt. In a separate bowl, mix the milk, egg, oil, and honey. Stir wet into dry just until evenly moist. Transfer to muffin tins.
Bake for about 12 minutes or until toothpick comes out clean. These go well with soup or hearty dishes. They are actually called millet muffins, but I thought they tasted like cornbread. :)
Wednesday, March 10, 2010
Caramel Rolls
4 - 4 1/3 cups freshly-milled wheat or spelt
2 1/4 tsp quick-rising yeast
1 cup organic whole milk or unsweetened almond milk
2 T honey
1/3 cup organic butter
1/2 tsp sea salt
2 eggs
1/2 cup organic butter
3/4 cup honey, real maple syrup, or combination
3 T organic butter, melted
1/4 cup honey, real maple syrup, or combination
2 tsp cinnamon
1. In a large mixing bowl, combine 2 cups of wheat and yeast; set aside. In a medium saucepan, heat and stir milk, honey, butter, and salt just until warm and butter melts. Add to dry mixture along with eggs. Beat on low to medium for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Mix in remaining wheat. Knead for 3 - 5 minutes. Divide in half and place on lightly floured surface. Let rest for 10 minutes.
2. Melt and combine 1/2 cup butter and 3/4 cup sweetener in small saucepan. Pour into two 9" round baking pans. Use same pan to melt and combine 3 T butter, 1/4 cup sweetener, and 2 tsp cinnamon.
3. Roll each portion of dough into a 12" x 8" rectangle. Brush with melted mixture (second set melted in pan). Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place until nearly double in size.
4. Bake in a 375 degree oven for about 15 minutes. Immediately invert rolls from pan to serving platter. Best when served on same day, preferably warm.
2 1/4 tsp quick-rising yeast
1 cup organic whole milk or unsweetened almond milk
2 T honey
1/3 cup organic butter
1/2 tsp sea salt
2 eggs
1/2 cup organic butter
3/4 cup honey, real maple syrup, or combination
3 T organic butter, melted
1/4 cup honey, real maple syrup, or combination
2 tsp cinnamon
1. In a large mixing bowl, combine 2 cups of wheat and yeast; set aside. In a medium saucepan, heat and stir milk, honey, butter, and salt just until warm and butter melts. Add to dry mixture along with eggs. Beat on low to medium for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Mix in remaining wheat. Knead for 3 - 5 minutes. Divide in half and place on lightly floured surface. Let rest for 10 minutes.
2. Melt and combine 1/2 cup butter and 3/4 cup sweetener in small saucepan. Pour into two 9" round baking pans. Use same pan to melt and combine 3 T butter, 1/4 cup sweetener, and 2 tsp cinnamon.
3. Roll each portion of dough into a 12" x 8" rectangle. Brush with melted mixture (second set melted in pan). Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place until nearly double in size.
4. Bake in a 375 degree oven for about 15 minutes. Immediately invert rolls from pan to serving platter. Best when served on same day, preferably warm.
Monday, February 8, 2010
Chips & Dip Recipes
We've been buying these tortilla chips from Azure Standard. I used to buy corn tortillas and make homeade tortilla chips by cooking them in olive oil and sea salt, but it's a lot of work to make a good-sized batch!
Here are our current two favorite chip dips...
Spinach Artichoke Dip from What the Bible Says About Healthy Living Cookbook
1 tsp minced garlic
1/3 cup mayonnaise (such as this one)
1/4 cup Parmesan cheese (Since it's difficult to find this in organic, I often just buy non-organic.)
1/2 tsp sea salt
1, 14-oz. can of artichoke hearts packed in water, drained
1, 10-oz. package of frozen chopped spinach, thawed and thoroughly drained
3-4 sprigs fresh dill (chopped) or a few shakes of dried dill
1 cup shredded organic mild cheddar cheese
Put garlic, mayo, Parm cheese, and salt in a food processor and process until smooth. Add artichokes, spinach, and dill. Pulse several times until desired texture. Add cheddar cheese and mix until just combined. Transfer to 8 x 8 or similar-sized pan and bake at 350 degrees or until dip is bubbly. (Broil to brown slightly, if desired.)
Note: I was able to find all the ingredients I needed for this - except for the mayo - from Target.
Warm Taco Dip
1/4 - 1/2 onion, diced small
1 lb. ground beef
1, 16-oz. can organic refried beans
1 - 2 tsp. taco seasoning (such as this one)
2 cups shredded organic cheese
1, 16-oz. container organic sour cream (or less)
shredded or diced lettuce
1, 11-oz. jar salsa
Brown hamburger and onions in large skillet. Stir in beans and taco seasoning until well combined. Spread mix onto 7 x 11 pan or similar. Top with salsa and then cheese. (At this point, you can refrigerate it until you are close to serving time if you want to make it ahead.) Bake at 350 degrees for 30 - 45 minutes. Cool slightly. Top with lettuce then sour cream.
Optional: You can also top with things like diced tomatoes, green chilies, black olives, and green onion, but I like it simpler!
Note: I was able to find all the ingredients for this at Hy-Vee.
Here are our current two favorite chip dips...
Spinach Artichoke Dip from What the Bible Says About Healthy Living Cookbook
1 tsp minced garlic
1/3 cup mayonnaise (such as this one)
1/4 cup Parmesan cheese (Since it's difficult to find this in organic, I often just buy non-organic.)
1/2 tsp sea salt
1, 14-oz. can of artichoke hearts packed in water, drained
1, 10-oz. package of frozen chopped spinach, thawed and thoroughly drained
3-4 sprigs fresh dill (chopped) or a few shakes of dried dill
1 cup shredded organic mild cheddar cheese
Put garlic, mayo, Parm cheese, and salt in a food processor and process until smooth. Add artichokes, spinach, and dill. Pulse several times until desired texture. Add cheddar cheese and mix until just combined. Transfer to 8 x 8 or similar-sized pan and bake at 350 degrees or until dip is bubbly. (Broil to brown slightly, if desired.)
Note: I was able to find all the ingredients I needed for this - except for the mayo - from Target.
Warm Taco Dip
1/4 - 1/2 onion, diced small
1 lb. ground beef
1, 16-oz. can organic refried beans
1 - 2 tsp. taco seasoning (such as this one)
2 cups shredded organic cheese
1, 16-oz. container organic sour cream (or less)
shredded or diced lettuce
1, 11-oz. jar salsa
Brown hamburger and onions in large skillet. Stir in beans and taco seasoning until well combined. Spread mix onto 7 x 11 pan or similar. Top with salsa and then cheese. (At this point, you can refrigerate it until you are close to serving time if you want to make it ahead.) Bake at 350 degrees for 30 - 45 minutes. Cool slightly. Top with lettuce then sour cream.
Optional: You can also top with things like diced tomatoes, green chilies, black olives, and green onion, but I like it simpler!
Note: I was able to find all the ingredients for this at Hy-Vee.
Friday, January 29, 2010
Tuesday, January 19, 2010
Fad Diets vs. Organic Whole Foods
Fad diets are based on the wisdom of the world. Organic whole foods have been healthful since their creation by our beloved Creator.
Fad diets are 1, 5, or 10 years old. Organic whole foods are 6,000 years old.
Fad diets are found in magazines, newspapers, and on television. Organic whole foods are found in the Bible.
Fad diets are usually focused on glorification of self. Organic whole foods can be focused on glorification of God through good stewardship of our body.
Fad diets involve eating foods (low-fat, low-sodium, low-sugar, low-carb) created or chemically altered by man. Organic whole foods are created by God and sometimes naturally altered by man (such as olive oil and wine).
Fad diets usually fix one problem while making others worse. Organic whole foods bring healing.
But, most important, Jesus died for people who are on fad diets and people who eat organic whole foods and people who could care less about what they eat and people who have nothing to eat. Do not destroy the work of God for the sake of food. Romans 14
Fad diets are 1, 5, or 10 years old. Organic whole foods are 6,000 years old.
Fad diets are found in magazines, newspapers, and on television. Organic whole foods are found in the Bible.
Fad diets are usually focused on glorification of self. Organic whole foods can be focused on glorification of God through good stewardship of our body.
Fad diets involve eating foods (low-fat, low-sodium, low-sugar, low-carb) created or chemically altered by man. Organic whole foods are created by God and sometimes naturally altered by man (such as olive oil and wine).
Fad diets usually fix one problem while making others worse. Organic whole foods bring healing.
But, most important, Jesus died for people who are on fad diets and people who eat organic whole foods and people who could care less about what they eat and people who have nothing to eat. Do not destroy the work of God for the sake of food. Romans 14
How to Savor Vegetables
In the past, vegetables were something that I steamed fresh or frozen, slapped on some butter and salt, and shoved'em down my throat to check "ate veggies" off my list for the day. As I'm learning more about cooking and vegetables, I actually look forward to eating them! It's all in how they are prepared. Here's a few ways we have enjoyed. It's fun to experiment with different combinations and spices! (You just witnessed me crossing over into cooking geek hood.)
Roasted Veggies
Preheat oven to 400 degrees. Cut fresh veggies into squares, rectangles, thin and skinny, or fry shapes - whatever you like. Thin cuts will get crispier. Pour some extra virgin olive oil into the middle of a big jelly roll pan (they are like cookie sheets with short sides). Put the veggies onto the oil and toss to coat then spread into a single layer on the pan. Sprinkle with sea salt. If desired, sprinkle with other spices such as garlic salt, Italian seasonings, lemon pepper, or paprika. (They taste great without extra spices too though.)
Veggie Ideas
Zucchini, Yellow Squash, & Sweet Potatoes (Cut sweet potatoes smaller since they take longer to cook.)
Green Beans & Onions (finely diced)
Make It a Meal
Toss chicken parts, boneless skinless breasts (cut up), or fish pieces in the oil with the veggies and cook together. We often do chicken parts, diced onion, large-diced potatoes, and halved baby carrots.
Sauteed Veggies
Preheat large pan on stove. Put organic butter or extra virgin olive oil in pan (can add more later if veggies are burning or looking dry). Once butter/oil is hot, add veggies and cook until browned and tender. Add sea salt when about a minute left.
Veggie Ideas
Sweet Potatoes (diced small)
Zucchini (cut into rounds, turn once when one side is lightly brown)
Broccoli, Onion (diced), & Garlic (uses more butter/oil, stir often)
Green Beans, Onion (diced), & Garlic
Green Beans, Broccoli, Mushrooms, Tomatoes (diced, a few), Onion, Garlic, Frozen Corn and/or Peas (add toward end) or other crazy mixtures. All the colors make it look fancy when really it's very easy!
Make It a Meal
Whisk organic eggs and a little milk in a bowl and pour over diced sweet potatoes. Tastes better than you think it would!
Add diced, cooked chicken and cooked brown rice to veggies at end for a Chinese-tasting meal.
Foods with Veggies
If you're family needs help adjusting to eating veggies, you may have to get creative for a while. Try making zucchini bread instead of banana bread or carrot muffins instead of blueberry muffins.
There's a lot of recipes that you can simply add more veggies to. For instance, we were going to eat spaghetti one night. I diced onion and finely-chopped broccoli (green pepper would have worked even better) in the pan with the ground beef, then added the pasta sauce. Then, I put a layer of spinach underneath the sprouted grain spaghetti and sauce. No one in my family noticed!
Soup is another food that can handle extra veggies well.
Feel free to share your ideas or favorite veggie prep methods in the comments!
Roasted Veggies
Preheat oven to 400 degrees. Cut fresh veggies into squares, rectangles, thin and skinny, or fry shapes - whatever you like. Thin cuts will get crispier. Pour some extra virgin olive oil into the middle of a big jelly roll pan (they are like cookie sheets with short sides). Put the veggies onto the oil and toss to coat then spread into a single layer on the pan. Sprinkle with sea salt. If desired, sprinkle with other spices such as garlic salt, Italian seasonings, lemon pepper, or paprika. (They taste great without extra spices too though.)
Veggie Ideas
Zucchini, Yellow Squash, & Sweet Potatoes (Cut sweet potatoes smaller since they take longer to cook.)
Green Beans & Onions (finely diced)
Make It a Meal
Toss chicken parts, boneless skinless breasts (cut up), or fish pieces in the oil with the veggies and cook together. We often do chicken parts, diced onion, large-diced potatoes, and halved baby carrots.
Sauteed Veggies
Preheat large pan on stove. Put organic butter or extra virgin olive oil in pan (can add more later if veggies are burning or looking dry). Once butter/oil is hot, add veggies and cook until browned and tender. Add sea salt when about a minute left.
Veggie Ideas
Sweet Potatoes (diced small)
Zucchini (cut into rounds, turn once when one side is lightly brown)
Broccoli, Onion (diced), & Garlic (uses more butter/oil, stir often)
Green Beans, Onion (diced), & Garlic
Green Beans, Broccoli, Mushrooms, Tomatoes (diced, a few), Onion, Garlic, Frozen Corn and/or Peas (add toward end) or other crazy mixtures. All the colors make it look fancy when really it's very easy!
Make It a Meal
Whisk organic eggs and a little milk in a bowl and pour over diced sweet potatoes. Tastes better than you think it would!
Add diced, cooked chicken and cooked brown rice to veggies at end for a Chinese-tasting meal.
Foods with Veggies
If you're family needs help adjusting to eating veggies, you may have to get creative for a while. Try making zucchini bread instead of banana bread or carrot muffins instead of blueberry muffins.
There's a lot of recipes that you can simply add more veggies to. For instance, we were going to eat spaghetti one night. I diced onion and finely-chopped broccoli (green pepper would have worked even better) in the pan with the ground beef, then added the pasta sauce. Then, I put a layer of spinach underneath the sprouted grain spaghetti and sauce. No one in my family noticed!
Soup is another food that can handle extra veggies well.
Feel free to share your ideas or favorite veggie prep methods in the comments!
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