This is the bread that I make every week for our home group. It is always gone at the end of the night!!
1/2 c old fashion oats
5/8 c milk
1 egg
2 cups bread flour
1 tsp salt
1 Tbsp. wheat germ (optional - I add it because I like it, but it's not in the original recipe)
1 Tbsp. butter
2 Tbsp. honey
1 1/2 tsp active dry yeast
Place ingredients in bread machine in order suggested by manufacturer. I use the Light bake setting on my machine and it comes out great every time. I usually check it a few minutes into the kneading cycle and add a little water or a little flour to make sure the dough is the right consistency. Usually if I have to add anything it's water.
Enjoy!!
Monday, November 9, 2009
Fruit Custard Pie
Made this tonight with end of season raspberries from the Farmer's Market - this has to be my favorite pie ever!!
2 c. washed fruit (raspberries or peaches - you could use frozen if you wanted, but fresh tastes best!)
3/4 sugar
3 rounded Tbsp. flour
1 c. cream or evaporated milk
In a mixing bowl, mix together sugar and flour. Add cream or evaporated milk and mix together.
Use 9 in pie pan and crust. You can use store bought crust or make your own (I'm not at that level yet.) Place fruit in bottom of crust. Pour mixture over fruit. Add a little (not too much) more evaporated milk or cream to fill the pie out (not to the top, and the fruit doesn't have to be submerged, just surrounded, if that makes sense).
Bake at 425 for 10 minutes, then reduce to 325 and bake for 30-50 more minutes. Pie is set when it is just a little jiggly like jello and a little bubbly on the edges. Cool pie in refrigerator or freezer and eat once cooled. Yum!!
2 c. washed fruit (raspberries or peaches - you could use frozen if you wanted, but fresh tastes best!)
3/4 sugar
3 rounded Tbsp. flour
1 c. cream or evaporated milk
In a mixing bowl, mix together sugar and flour. Add cream or evaporated milk and mix together.
Use 9 in pie pan and crust. You can use store bought crust or make your own (I'm not at that level yet.) Place fruit in bottom of crust. Pour mixture over fruit. Add a little (not too much) more evaporated milk or cream to fill the pie out (not to the top, and the fruit doesn't have to be submerged, just surrounded, if that makes sense).
Bake at 425 for 10 minutes, then reduce to 325 and bake for 30-50 more minutes. Pie is set when it is just a little jiggly like jello and a little bubbly on the edges. Cool pie in refrigerator or freezer and eat once cooled. Yum!!
Sunday, November 8, 2009
Oatmeal Banana Pancake
Okay these were DELICIOUS!!
We love pancakes, but they are so pointless to eat! I have been making them from scratch, rationalizing that that made in healthy :), so I was SO SO excited to find this recipe! I made the homemade syrup, but it never thickened. Yet these were so yummy, we all skipped syrup and ate them plain. Paired with chicken sausage, YUM YUM!
Enjoy!
Oatmeal Banana Pancakes
Source: Clean Eating magazine
Makes 10 to 12 five inch pancakes, or 20 four inch pancakes
For the syrup:
1 cup Pomegranate Juice
2 tablespoons of honey
For the pancakes:
3 medium bananas (I used frozen), plus 1 sliced banana for garnish
1/2 cup low-fat milk
1/2 tsp pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 tsp kosher salt
2 tsp baking powder
2 egg whites, whipped to soft peaks
Olive Oil cooking spray
Whisk juice and honey together in saucepot. Bring mixture to boil over medium high heat, then drop the heat to medium. Simmer mixture and reduce it to syrup, about 15 minutes. Remove from heat and let syrup cool before using. (Mine thickened as it cooled.)
To make pancakes, add bananas, milk and vanilla to blender and puree until smooth. In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder. Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it. Gently fold in the whipped egg whites into batter. Heat a large nonstick griddle coated with cooking spray over medium heat. Drop 1/4 cup batter for 5-inch pancakes onto griddle. Cook until lightly browned, about 1 1/2 per side. Serve with banana slices and a drizzle of pomegranate syrup.
I found this recipe HERE!
We love pancakes, but they are so pointless to eat! I have been making them from scratch, rationalizing that that made in healthy :), so I was SO SO excited to find this recipe! I made the homemade syrup, but it never thickened. Yet these were so yummy, we all skipped syrup and ate them plain. Paired with chicken sausage, YUM YUM!
Enjoy!
Oatmeal Banana Pancakes
Source: Clean Eating magazine
Makes 10 to 12 five inch pancakes, or 20 four inch pancakes
For the syrup:
1 cup Pomegranate Juice
2 tablespoons of honey
For the pancakes:
3 medium bananas (I used frozen), plus 1 sliced banana for garnish
1/2 cup low-fat milk
1/2 tsp pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 tsp kosher salt
2 tsp baking powder
2 egg whites, whipped to soft peaks
Olive Oil cooking spray
Whisk juice and honey together in saucepot. Bring mixture to boil over medium high heat, then drop the heat to medium. Simmer mixture and reduce it to syrup, about 15 minutes. Remove from heat and let syrup cool before using. (Mine thickened as it cooled.)
To make pancakes, add bananas, milk and vanilla to blender and puree until smooth. In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder. Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it. Gently fold in the whipped egg whites into batter. Heat a large nonstick griddle coated with cooking spray over medium heat. Drop 1/4 cup batter for 5-inch pancakes onto griddle. Cook until lightly browned, about 1 1/2 per side. Serve with banana slices and a drizzle of pomegranate syrup.
I found this recipe HERE!
Thursday, October 29, 2009
Crockpot Enchiladas
I got this from a friend years ago and just re-found it! YUM! We served with guac, salsa, sc, black beans and spanish rice.
Crockpot Enchiladas
1 lb. ground beef, cooked (
1 medium onion, sautéed
1/2 tsp. Adobo seasoning
1/2 tsp. salt
1/2 tsp. pepper
4 whole wheat flour tortillas
1 can corn, drained
1 10-oz. can enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheddar or Mexican blend cheese
sour cream
In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.
Crockpot Enchiladas
1 lb. ground beef, cooked (
1 medium onion, sautéed
1/2 tsp. Adobo seasoning
1/2 tsp. salt
1/2 tsp. pepper
4 whole wheat flour tortillas
1 can corn, drained
1 10-oz. can enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheddar or Mexican blend cheese
sour cream
In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.
Sunday, October 11, 2009
turkey meatball subs
These were really really really good. So worth the work. The sauce is so delicious! YUM! Though the original recipe says 1 tbsp of garlic salt WAY too much, i halved that and had double the recipe, so i think she meant to say 1 tsp!
Turkey Meatball Subs
Ingredients:
For Red Pepper Sauce:
1 Tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced or pressed
2 large red peppers, roasted (or large can of roasted red peppers)
1 large (28 oz) can whole tomatoes, lightly drained and coarsely chopped
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
1 tsp crushed chili peppers
1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
For Meatballs:
1 lb. lean ground turkey or beef (we like Shady Brook Farms turkey)
1 Tbsp garlic salt
2 tsp parsley, minced
1 tsp ground pepper
1 Tbsp oil
3 sub rolls
3-4 slices deli provolone cheese, sliced in half
Directions:
-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside
-In large saucepan, over medium heat, heat oil
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining sauce ingredients, stirring to combine and cover.
-Meanwhile, in medium bowl combine meat, onion, and spices.
-Form 3-in wide balls with mixture.
-Heat oil in a large non-stick pan over medium-high heat.
-Place meatballs in pan so that none are touching.
-Cook, not moving, until side is well browned (about 5 min).
-Rotate each meatball 1/4 turn and brown each side before turning again (about 3-min per side)
-Make sure meatballs are cooked through and add to red pepper sauce.
-Cut open sub rolls along side and place, open faced, on baking sheet.
-Scoop out a bit of the bread from the bottom of the sub roll to make room to rest the meatballs.
-Turn broiler on high setting.
-Spoon three meatballs (or as many as you'd like) onto the roll and spoon over some additional sauce.
-Place 2-3 half slices of provolone on top of meatballs and place the baking sheet into the oven.
-Cook until cheese has melted to desired gooeyness (<-- that's a technical word).
-Remove from oven, plate and half.
-Enjoy!
Original Recipe HERE
Turkey Meatball Subs
Ingredients:
For Red Pepper Sauce:
1 Tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced or pressed
2 large red peppers, roasted (or large can of roasted red peppers)
1 large (28 oz) can whole tomatoes, lightly drained and coarsely chopped
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
1 tsp crushed chili peppers
1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
For Meatballs:
1 lb. lean ground turkey or beef (we like Shady Brook Farms turkey)
1 Tbsp garlic salt
2 tsp parsley, minced
1 tsp ground pepper
1 Tbsp oil
3 sub rolls
3-4 slices deli provolone cheese, sliced in half
Directions:
-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside
-In large saucepan, over medium heat, heat oil
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining sauce ingredients, stirring to combine and cover.
-Meanwhile, in medium bowl combine meat, onion, and spices.
-Form 3-in wide balls with mixture.
-Heat oil in a large non-stick pan over medium-high heat.
-Place meatballs in pan so that none are touching.
-Cook, not moving, until side is well browned (about 5 min).
-Rotate each meatball 1/4 turn and brown each side before turning again (about 3-min per side)
-Make sure meatballs are cooked through and add to red pepper sauce.
-Cut open sub rolls along side and place, open faced, on baking sheet.
-Scoop out a bit of the bread from the bottom of the sub roll to make room to rest the meatballs.
-Turn broiler on high setting.
-Spoon three meatballs (or as many as you'd like) onto the roll and spoon over some additional sauce.
-Place 2-3 half slices of provolone on top of meatballs and place the baking sheet into the oven.
-Cook until cheese has melted to desired gooeyness (<-- that's a technical word).
-Remove from oven, plate and half.
-Enjoy!
Original Recipe HERE
Chicken Lime Tacos
I've made these several times and they are always a big hit. Enjoy!
1 1/2 lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas
Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!
Original recipe found here.
1 1/2 lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas
Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!
Original recipe found here.
Saturday, October 3, 2009
Our Favorite Beef Chili
Chili
1 lb. beef for stew
1 cup chopped onion
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 cup green pepper
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (8 oz) can tomato sauce
2-3 tsp of chili powder
1/2 tsp dried basil
1/4 tsp pepper
Cook beef, onion, and garlic in pan until onion is tender. I put this mixture in the crockpot on low one day before I want to serve the chili. This might be unnecessary, but I like the beef to be very tender. In the morning I pull apart the beef and add all the other ingredients. Cook on low for 6-8 additional hours. I always double this recipe.
Optional: serve with sour cream, cheddar cheese, and fritos.
1 lb. beef for stew
1 cup chopped onion
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 cup green pepper
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (8 oz) can tomato sauce
2-3 tsp of chili powder
1/2 tsp dried basil
1/4 tsp pepper
Cook beef, onion, and garlic in pan until onion is tender. I put this mixture in the crockpot on low one day before I want to serve the chili. This might be unnecessary, but I like the beef to be very tender. In the morning I pull apart the beef and add all the other ingredients. Cook on low for 6-8 additional hours. I always double this recipe.
Optional: serve with sour cream, cheddar cheese, and fritos.
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