Pancakes. Kids love them. I have mixed feelings about them. I can't bring myself to serve my kids white flour circles with maple flavored sugar water first thing in the morning (no offense Mom - I know we all turned out fine - well, mostly). So when we do pancakes, I do whole wheat and we use real maple syrup sparingly. The kids also like applesauce on their pancakes, so we do that too. I have tried many whole wheat pancake recipes and this is my favorite. The vinegar helps soften the wheat and beating the egg whites really makes them light. They don't mix up as quick as other pancakes, but the are healthy and tasty and it makes a lot. The recipes is from the Allred cookbook (which has now lost its binding and is a collection of loose pages), submitted by Aunt Miriam.
100% Whole Wheat Pancakes
2 c milk
3 T vinegar
2 c whole wheat flour
1 t baking soda
2 t baking powder
2 T sugar
1 t salt
3 egg yolks
1/3 c oil
2 t vanilla
3 eggs whites, beaten stiff
Mix milk and vinegar and let sit a few minutes. Mix dry ingredients together. Add soured milk. Mix in egg yolks, oil, and vanilla. Fold in egg whites. If too stiff, add more milk. Fry up on the griddle. Batter will keep in the refrigerator up to one week. Just add 1/2 t baking powder and stir before using.
By the way, that one time I made Lauren Minnie and Mickey pancakes set a precedent and now she throws a fit if I forget and make regular circle pancakes. The girl is high maintenance.
Friday, November 29, 2013
Tuesday, October 29, 2013
Slow Cooker Quinoa Chili
Do you quinoa? I have tried it in several different applications from salads to breakfast cereal and even this chocolate cake. I'll be honest - I don't think it's as great as all the food bloggers make it out to be. But this chili is without a doubt my favorite use of it. I like it better than the ground beef slow cooker chilis I've made, and the slow cooker makes it simple. I usually buy quinoa at Trader Joe's, which I find has the most reasonable price. Give it a try!
from Everyday Reading
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 14-ounce can diced tomatoes
1 4-ounce can diced mild green chiles
1 cup frozen corn
2-3 cups vegetable broth (use the higher amount if your crockpot runs hot or you'll be cooking it longer than about 6 hours)
1/2 onion, diced
1 bell pepper (I used red), diced
2 teaspoons garlic powder (I used garlic salt because my beans weren't cooked in any salt)
2 teaspoons cumin
2 teaspoons chili powder
3/4 cup quinoa, rinsed throughly
Guacamole, shredded cheese, crushed tortilla chips, sour cream, etc for serving
Combine all ingredients (except the toppings, obviously) in a crockpot. Cook on high for 3-4 hours or low for 6-8 hours. Stir to combine, salt and pepper to taste, and serve with your choice of toppings.
from Everyday Reading
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 14-ounce can diced tomatoes
1 4-ounce can diced mild green chiles
1 cup frozen corn
2-3 cups vegetable broth (use the higher amount if your crockpot runs hot or you'll be cooking it longer than about 6 hours)
1/2 onion, diced
1 bell pepper (I used red), diced
2 teaspoons garlic powder (I used garlic salt because my beans weren't cooked in any salt)
2 teaspoons cumin
2 teaspoons chili powder
3/4 cup quinoa, rinsed throughly
Guacamole, shredded cheese, crushed tortilla chips, sour cream, etc for serving
Combine all ingredients (except the toppings, obviously) in a crockpot. Cook on high for 3-4 hours or low for 6-8 hours. Stir to combine, salt and pepper to taste, and serve with your choice of toppings.
Tuesday, October 1, 2013
Meatless Shepherds Pie
I couldn't figure out where to put the apostrophe in the title of this post, so I just left it out. I'm sure you'll all weigh in on the subject.
The following adjectives apply to this dish: cheap, healthful, filling, warm, easy, tasty. What more could you want? Preston and the kids would probably prefer regular shepherds pie, with ground beef, frozen veggies and cream of mushroom soup, but this super cheap version is more likely to appear on our dinner table this fall and winter.
Meatless Shepherds Pie
recipe from The Cheapskate Cook
2 tablespoons butter
1/4 cup milk
1 teaspoon olive oil, butter or fat from chicken stock
1/4 – 1/2 cup onion (to taste), finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 teaspoon apple cider vinegar or other vinegar
1 tablespoon ketchup or tomato paste
1/8 teaspoon ground cayenne pepper or a few drops of hot sauce
1 cup frozen sweet corn (optional)
Pour lentils into a small saucepan and cover with stock or water until stock or water level is one inch above lentils. Bring lentils to a boil. Reduce heat, cover and allow lentils to cook for 20 minutes or so until done.
Meanwhile, place potatoes in a medium-sized saucepan, cover them with water, add a teaspoon of salt, and bring them to a boil. Reduce heat and simmer potatoes until they are tender and pierced easily with a fork.
Drain the lentils in a colander.
Sauté onion in the small saucepan until soft. Add thyme, spices, lentils, vinegar, ketchup and 1/2 teaspoon salt to the onions and stir to combine add a splash of chicken stock or water (about 1/2 cup) to the lentil mixture and allow it to simmer for about 5 minutes, stirring frequently.
When potatoes are tender, drain them, transfer them to a large bowl and mash them well, blending together the sweet potatoes and regular potatoes. Stir in butter, milk, salt and pepper, to taste.
Pour lentil mixture evenly into a pie pan or 8×8-inch baking dish. Sprinkle lentils with frozen sweet corn. Spread potatoes evenly on top of the corn.
The following adjectives apply to this dish: cheap, healthful, filling, warm, easy, tasty. What more could you want? Preston and the kids would probably prefer regular shepherds pie, with ground beef, frozen veggies and cream of mushroom soup, but this super cheap version is more likely to appear on our dinner table this fall and winter.
Meatless Shepherds Pie
recipe from The Cheapskate Cook
1 cup lentils, rinsed
2 pounds of a combination of potatoes and sweet potatoes, washed, peeled and chopped 2 tablespoons butter
1/4 cup milk
1 teaspoon olive oil, butter or fat from chicken stock
1/4 – 1/2 cup onion (to taste), finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 teaspoon apple cider vinegar or other vinegar
1 tablespoon ketchup or tomato paste
1/8 teaspoon ground cayenne pepper or a few drops of hot sauce
1 cup frozen sweet corn (optional)
Salt and pepper, to taste
Pour lentils into a small saucepan and cover with stock or water until stock or water level is one inch above lentils. Bring lentils to a boil. Reduce heat, cover and allow lentils to cook for 20 minutes or so until done.
Meanwhile, place potatoes in a medium-sized saucepan, cover them with water, add a teaspoon of salt, and bring them to a boil. Reduce heat and simmer potatoes until they are tender and pierced easily with a fork.
Drain the lentils in a colander.
Sauté onion in the small saucepan until soft. Add thyme, spices, lentils, vinegar, ketchup and 1/2 teaspoon salt to the onions and stir to combine add a splash of chicken stock or water (about 1/2 cup) to the lentil mixture and allow it to simmer for about 5 minutes, stirring frequently.
When potatoes are tender, drain them, transfer them to a large bowl and mash them well, blending together the sweet potatoes and regular potatoes. Stir in butter, milk, salt and pepper, to taste.
Pour lentil mixture evenly into a pie pan or 8×8-inch baking dish. Sprinkle lentils with frozen sweet corn. Spread potatoes evenly on top of the corn.
Bake the pie in a 375-degree oven for 20-30 minutes, until heated through.
Sunday, September 15, 2013
Things I Don't Make Myself
While it's true that homemade food is generally cheaper, usually healthier, and almost always tastes better, there are a number of things that I don't make myself. Here are a few.
1. Spaghetti sauce: If I had buckets of tomatoes that grew in my yard or were given to me, I might consider making my own spaghetti sauce. I say consider, because the thought of peeling and processing all those tomatoes in my non-air conditioned kitchen isn't that appealing. But I don't have load of tomatoes anyway, so it's not really a problem. I have seen recipes for spaghetti sauce using canned tomatoes, but then it ends up costing more than premade spaghetti sauce, plus you have to do all the work. We don't eat spaghetti that often, so when we do, I buy spaghetti sauce. I have been happy with the spaghetti sauce from Aldi. It comes in glass jar instead of cans (in case you're worried about BPA) and it has sugar instead of high fructose corn syrup. We like the taste fine too. If I can't get to Aldi, we prefer Hunts, for both the taste and the price.
2. Lasagna: When you add up the cost of lasagna noodles, meat, ricotta, cottage cheese, tomatoes, whatever else you need, lasagna is not really a cheap dish. Plus, it takes a while to make and the end result is just not worth it in my opinion. Preston occasionally asks for lasagna, though, so when he does, I look for a good deal on a frozen one.
3. Cinnamon rolls: The time they require, the number of surfaces they dirty, and the amount of white flour and sugar put cinnamon rolls on the "not worth it "list for me. That's not to say I wouldn't eat one or three if someone else made them; I'm just not likely to do it myself. If I really, really need a cinnamon roll, I'll just go to Ikea. (I don't think that's ever happened).
4. Homemade macaroni and cheese: I made this once and actually liked it, but Lauren wouldn't touch it. It wasn't orange enough. Plus, why would I use that much cheese when I can buy a box of mac and cheese at Aldi for 35 cents and have it ready in ten minutes? I'm on the lookout for a mac and cheese that is both whole grain and does not have artificial color (yellow #5). I can find one or the other, but so far, not both.
5. Chicken Nuggets: I have made them a couple times, but isn't the whole point of chicken nuggets convenience? And in my experience, homemade chicken nuggets are good when they are dipped in butter and then breading and if I'm already being unhealthy, why not go all out?
What things do you not make yourself?
1. Spaghetti sauce: If I had buckets of tomatoes that grew in my yard or were given to me, I might consider making my own spaghetti sauce. I say consider, because the thought of peeling and processing all those tomatoes in my non-air conditioned kitchen isn't that appealing. But I don't have load of tomatoes anyway, so it's not really a problem. I have seen recipes for spaghetti sauce using canned tomatoes, but then it ends up costing more than premade spaghetti sauce, plus you have to do all the work. We don't eat spaghetti that often, so when we do, I buy spaghetti sauce. I have been happy with the spaghetti sauce from Aldi. It comes in glass jar instead of cans (in case you're worried about BPA) and it has sugar instead of high fructose corn syrup. We like the taste fine too. If I can't get to Aldi, we prefer Hunts, for both the taste and the price.
2. Lasagna: When you add up the cost of lasagna noodles, meat, ricotta, cottage cheese, tomatoes, whatever else you need, lasagna is not really a cheap dish. Plus, it takes a while to make and the end result is just not worth it in my opinion. Preston occasionally asks for lasagna, though, so when he does, I look for a good deal on a frozen one.
3. Cinnamon rolls: The time they require, the number of surfaces they dirty, and the amount of white flour and sugar put cinnamon rolls on the "not worth it "list for me. That's not to say I wouldn't eat one or three if someone else made them; I'm just not likely to do it myself. If I really, really need a cinnamon roll, I'll just go to Ikea. (I don't think that's ever happened).
4. Homemade macaroni and cheese: I made this once and actually liked it, but Lauren wouldn't touch it. It wasn't orange enough. Plus, why would I use that much cheese when I can buy a box of mac and cheese at Aldi for 35 cents and have it ready in ten minutes? I'm on the lookout for a mac and cheese that is both whole grain and does not have artificial color (yellow #5). I can find one or the other, but so far, not both.
5. Chicken Nuggets: I have made them a couple times, but isn't the whole point of chicken nuggets convenience? And in my experience, homemade chicken nuggets are good when they are dipped in butter and then breading and if I'm already being unhealthy, why not go all out?
What things do you not make yourself?
Wednesday, August 28, 2013
Taco Rice
Also known as Okinawan Takoraisu. Click on the link below to read the story behind this dish. It's pretty interesting. This is a simple recipe that I never would have thought of on my own, but it makes a delicious dinner or lunch. I just use regular white rice and mozzarella cheese.
Recipe from Tasty Kitchen
1 Tablespoon Vegetable Oil
3 cloves Garlic, Minced
1 cup Onion, Chopped
1 pound Ground Beef
3 Tablespoons Soy Sauce
1 Tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Table Salt
1 teaspoon Freshly Ground Black Pepper
4 cups Steamed Japanese Rice (sometimes Labeled "sushi Rice")
2 cups Lettuce, Shredded
2 cups Tomatoes, Chopped
12 ounces, weight Queso Blanco, Crumbled OR 2 Cups Shredded Mozzarella Cheese
1 cup Salsa
4 Tablespoons Sour Cream
Recipe from Tasty Kitchen
1 Tablespoon Vegetable Oil
3 cloves Garlic, Minced
1 cup Onion, Chopped
1 pound Ground Beef
3 Tablespoons Soy Sauce
1 Tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Table Salt
1 teaspoon Freshly Ground Black Pepper
4 cups Steamed Japanese Rice (sometimes Labeled "sushi Rice")
2 cups Lettuce, Shredded
2 cups Tomatoes, Chopped
12 ounces, weight Queso Blanco, Crumbled OR 2 Cups Shredded Mozzarella Cheese
1 cup Salsa
4 Tablespoons Sour Cream
Heat the vegetable oil over medium heat, then add onion and garlic and saute until onion is barely soft Add ground beef and cook, breaking it up, until cooked through. Drain any extra grease, then add soy sauce, chili powder, cumin, salt and pepper and simmer until liquid is reduced. Put 1/2 t 1 cup rice in each bowl or plate, then top with beef mixture, lettuce, tomatoes, cheese, and salsa and sour cream. l
Friday, August 9, 2013
Coconut Lime Sugar Cookies
Sorry Mom. But I think these cookies are my current favorite. I've always liked sugar cookies better than chocolate chip. And these - oh, these are good. Preston made them last week and took them into work, then reported that they disappeared rather quickly. I just wish I could get some unsweetened coconut from the Cloverdale Country Store. I've only found it one place here and it's in the natural/organic section, so of course it's way overpriced. So sad.
Coconut Lime Sugar Cookies
from The Girl Who Ate Everything
2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut*
½ cup sugar for rolling cookies
Combine flour, soda, baking powder, and salt in a bowl. In a separate bowl, beat butter and sugar until nice and fluffy. Add egg, vanilla, lime zest and juice and beat again. Add in dry ingredients and toasted coconut and blend gradually. Roll rounded teaspoonfuls in sugar and place on baking sheet. Bake 8-10 minutes until barely golden on the edges. Let sit two minutes on cookie sheets, then cool on wire racks.
*To toast coconut, simply spread on a baking sheet and place in the 350 oven for 5-7 minutes, checking carefully and shaking every couple of minutes. It browns quick, so watch carefully.
Coconut Lime Sugar Cookies
from The Girl Who Ate Everything
Combine flour, soda, baking powder, and salt in a bowl. In a separate bowl, beat butter and sugar until nice and fluffy. Add egg, vanilla, lime zest and juice and beat again. Add in dry ingredients and toasted coconut and blend gradually. Roll rounded teaspoonfuls in sugar and place on baking sheet. Bake 8-10 minutes until barely golden on the edges. Let sit two minutes on cookie sheets, then cool on wire racks.
*To toast coconut, simply spread on a baking sheet and place in the 350 oven for 5-7 minutes, checking carefully and shaking every couple of minutes. It browns quick, so watch carefully.
Tuesday, August 6, 2013
Chicken Caesar Sandwiches {Slow Cooker}
It's a lovely 75 degrees today. We left the windows open overnight and I was actually chilly when I went downstairs this morning. I'm taking advantage and doing some baking. This recipe, however, does not require the oven. It is easy, it is tasty, and it would be perfect to make for a crowd.
Slow Cooker Chicken Caesar Sandwiches
from The Girl Who Ate Everything
2 pounds boneless skinless chicken thighs
1/2 to 1 cup bottled Caesar dressing (I generally use store brand, but I would bet that a more expensive brand is even better)
1/2 cup shredded parmesan cheese
1/4 cup chopped fresh parsley or 2 teaspoons dried parsley
1/2 teaspoon ground black pepper
2 cups shredded romaine.
buns
Place the chicken thighs in the slow cooker with a cup of water and let cook on low heat 4-6 hours. When done, remove chicken onto a cutting board and pull apart with two forks, discarding any fat. Drain the water and any chicken residue from the slow cooker, then put the chicken back in with the dressing, parmesan, parsley and pepper. Cover and cook on high for 30 minutes until it is hot throughout. Scoop onto buns and top with romaine.
Slow Cooker Chicken Caesar Sandwiches
from The Girl Who Ate Everything
2 pounds boneless skinless chicken thighs
1/2 to 1 cup bottled Caesar dressing (I generally use store brand, but I would bet that a more expensive brand is even better)
1/2 cup shredded parmesan cheese
1/4 cup chopped fresh parsley or 2 teaspoons dried parsley
1/2 teaspoon ground black pepper
2 cups shredded romaine.
buns
Place the chicken thighs in the slow cooker with a cup of water and let cook on low heat 4-6 hours. When done, remove chicken onto a cutting board and pull apart with two forks, discarding any fat. Drain the water and any chicken residue from the slow cooker, then put the chicken back in with the dressing, parmesan, parsley and pepper. Cover and cook on high for 30 minutes until it is hot throughout. Scoop onto buns and top with romaine.
Friday, July 19, 2013
Minimal-to-no-cook Summer Meals
Hoo boy, has it been HOT. And in this non-air conditioned house, that means meal planning has been super simple. Breakfast is cereal or smoothies, lunch is sandwiches or cheese and crackers and fruit, and dinner - well, dinner is a bit more difficult. Turning on the oven is pretty much against the law, but when it's this hot, any heat-producing appliance is basically a no go. So I've come up with some simple dinners that require minimal or no cooking. I've pinned a few more, but these are my favorites.
1. Rotisserie Chicken. The $5 rotisserie chickens from BJ's are my friend when it's too hot to cook. You can have chicken with veggies on the side, or cut up some chicken for one of my most frequent summer meals, Big Salad. Lettuce, tomatoes, cucumber, carrot, thawed frozen corn, maybe some avocado, hard boiled egg, peas and chicken. Top with ranch for a cold yet satisfying dinner.
You can also use leftover chicken to make chicken salad sandwiches. Cut up chicken, a little mayo, some sliced grapes, celery if you want it to be gross, and slap it on a sandwich.
2. These Smoked Turkey Cobb Wraps from Mel's Kitchen Café were quite tasty. Obviously, you have to cook the bacon and eggs, but you can do that in advance, and if you really don't want to cook, you could buy them premade. Cooking bacon in the microwave is a good alternative too. Serve with my favorite summertime side dish: carrot, cucumber and pepper sticks.
3. Nachos. Heat up a can of refried beans in the microwave, or pulled some leftover Spicy Pintos from the freezer and mash them up. Then I like to layer beans, cheese, sour cream, guacamole, and tomatoes in individual bowls and use tortilla chips to scoop away.
What do you do when it's too hot to cook? I thought I had a few more things to share, but the heat is dragging me into a nap, so I guess that's all for now....
1. Rotisserie Chicken. The $5 rotisserie chickens from BJ's are my friend when it's too hot to cook. You can have chicken with veggies on the side, or cut up some chicken for one of my most frequent summer meals, Big Salad. Lettuce, tomatoes, cucumber, carrot, thawed frozen corn, maybe some avocado, hard boiled egg, peas and chicken. Top with ranch for a cold yet satisfying dinner.
You can also use leftover chicken to make chicken salad sandwiches. Cut up chicken, a little mayo, some sliced grapes, celery if you want it to be gross, and slap it on a sandwich.
2. These Smoked Turkey Cobb Wraps from Mel's Kitchen Café were quite tasty. Obviously, you have to cook the bacon and eggs, but you can do that in advance, and if you really don't want to cook, you could buy them premade. Cooking bacon in the microwave is a good alternative too. Serve with my favorite summertime side dish: carrot, cucumber and pepper sticks.
3. Nachos. Heat up a can of refried beans in the microwave, or pulled some leftover Spicy Pintos from the freezer and mash them up. Then I like to layer beans, cheese, sour cream, guacamole, and tomatoes in individual bowls and use tortilla chips to scoop away.
What do you do when it's too hot to cook? I thought I had a few more things to share, but the heat is dragging me into a nap, so I guess that's all for now....
Friday, June 7, 2013
Vegetarian Asian Lettuce Wraps
This recipe is everything I'm looking for a dinner recipe. It's healthy, frugal, easy to prepare, and delicious. This was my first time having lettuce wraps and they were good. If the wraps aren't working though, I think you could just chop up the lettuce and have it as a salad. I thought her idea of serving it with egg fried quinoa was a great idea too, although I haven't tried it.
Asian Lettuce Wraps from Super Healthy Kids
2 tsp oil
2 cloves garlic, minced
2 tsp fresh ginger, minced (or substitute dried)
3 cups black beans, rinsed (2 cans or about 1 1/3 cups dry)
1 cup mushrooms, chopped
1/2 cup grated carrot
3 green onions, minced
1/4 cup cilantro, chopped (optional)
one head bibb, iceberg, or romaine lettuce, washed and leaves separated
for the sauce:
4 T soy sauce
4T brown sugar
1/2 t. sesame oil
2 T rice wine vinegar
1/2 t fresh ginger, minced (or substitute dry)
Saute garlic, ginger, carrots, mushrooms and onion in oil, adding water if necessary, until cooked, about 5 minutes. Add cilantro and beans and stir to combine. In a separate bowl, combine sauce ingredients and whisk until sugar is dissolved. Add to saute pan (you may not need all of it) and bring to a boil. Spoon mixture into lettuce leaves.
Asian Lettuce Wraps from Super Healthy Kids
2 tsp oil
2 cloves garlic, minced
2 tsp fresh ginger, minced (or substitute dried)
3 cups black beans, rinsed (2 cans or about 1 1/3 cups dry)
1 cup mushrooms, chopped
1/2 cup grated carrot
3 green onions, minced
1/4 cup cilantro, chopped (optional)
one head bibb, iceberg, or romaine lettuce, washed and leaves separated
for the sauce:
4 T soy sauce
4T brown sugar
1/2 t. sesame oil
2 T rice wine vinegar
1/2 t fresh ginger, minced (or substitute dry)
Saute garlic, ginger, carrots, mushrooms and onion in oil, adding water if necessary, until cooked, about 5 minutes. Add cilantro and beans and stir to combine. In a separate bowl, combine sauce ingredients and whisk until sugar is dissolved. Add to saute pan (you may not need all of it) and bring to a boil. Spoon mixture into lettuce leaves.
Saturday, June 1, 2013
Double Chocolate Banana Muffins
I don't usually crave chocolate. I frequently crave ice cream and occasionally, especially, if I haven't been eating well, I get a hankering for a big salad with meat on top. But I don't usually crave chocolate. A couple weeks ago, however, I got a very specific desire to make double chocolate banana muffins. I knew I had seen the recipe before, and I even thought it was a Taste of Home recipe. A quick internet search found it, and oh, it did not disappoint. Craving fulfilled in a big way. I have made these twice in the past week.
By the way, my low carb diet is not going very well.
Double Chocolate Banana Muffins
1.5 cups flour (I use one cup white whole wheat and 1/2 cup all purpose)
1/4 cup cocoa powder
1 scant cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 and 1/3 cup mashed banana (from 4-5 bananas)
1/3 cup oil
1 egg
1 cup mini chocolate chips
Mix dry ingredient together. In a separate bowl, mix banana, egg and oil and add to dry ingredients, mixing just until combined. Fold in chocolate chips. Fill lightly greased muffin cups and bake at 350 for 20-25 minutes.
By the way, my low carb diet is not going very well.
Double Chocolate Banana Muffins
1.5 cups flour (I use one cup white whole wheat and 1/2 cup all purpose)
1/4 cup cocoa powder
1 scant cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 and 1/3 cup mashed banana (from 4-5 bananas)
1/3 cup oil
1 egg
1 cup mini chocolate chips
Mix dry ingredient together. In a separate bowl, mix banana, egg and oil and add to dry ingredients, mixing just until combined. Fold in chocolate chips. Fill lightly greased muffin cups and bake at 350 for 20-25 minutes.
Saturday, May 11, 2013
The Best Pizza Crust
I have tried a lot of pizza dough recipes, but this one definitely takes the cake (or should I say pie). It requires some advance planning, but the taste and texture is far superior to any other crust I have tasted. Plus, if you freeze the extra, you have dinner all but prepared for another day.
Note: I never buy bread flour, so I just add a tablespoon of vital wheat gluten to each cup of regular flour (you end up only using 3 3/4 cups of flour). I have substituted one cup of the white flour with wheat, which worked fine.
The Best Pizza Crust
from Annie's Eats
1/2 cup warm water
2 1/4 t instant yeast
4 cups (22 oz) bread flour
1 1/2 t salt
1 1/4 c water, at room temperature
2 T extra virgin olive oil
Measure the warm water into a 2 cup measuring cup and sprinkle the yeast on top. In the bowl of a stand mixer fitted with the paddle, mix and flour and salt until combined. Add the room temperature water to the yeast mixture then pour into the mixer with the oil. Mix until a cohesive dough is formed, then switch to the dough hook and knead for five minutes.
Transfer dough to an oiled bowl, cover and let rise for 1 1/2 to 2 hours. Deflate dough and divide in half. If freezing one, wrap tightly in plastic wrap and freeze. Cover the other with a towel and let rest for 10-30 minutes.
Preheat oven with pizza stone inside to 475. Shape dough into a circle on a pizza peel covered with parchment paper or cornmeal. Brush edges with olive oil then top pizza as desired and slide onto hot stone. Bake for about 10 minutes or so until crust is golden.
Note: I never buy bread flour, so I just add a tablespoon of vital wheat gluten to each cup of regular flour (you end up only using 3 3/4 cups of flour). I have substituted one cup of the white flour with wheat, which worked fine.
The Best Pizza Crust
from Annie's Eats
1/2 cup warm water
2 1/4 t instant yeast
4 cups (22 oz) bread flour
1 1/2 t salt
1 1/4 c water, at room temperature
2 T extra virgin olive oil
Measure the warm water into a 2 cup measuring cup and sprinkle the yeast on top. In the bowl of a stand mixer fitted with the paddle, mix and flour and salt until combined. Add the room temperature water to the yeast mixture then pour into the mixer with the oil. Mix until a cohesive dough is formed, then switch to the dough hook and knead for five minutes.
Transfer dough to an oiled bowl, cover and let rise for 1 1/2 to 2 hours. Deflate dough and divide in half. If freezing one, wrap tightly in plastic wrap and freeze. Cover the other with a towel and let rest for 10-30 minutes.
Preheat oven with pizza stone inside to 475. Shape dough into a circle on a pizza peel covered with parchment paper or cornmeal. Brush edges with olive oil then top pizza as desired and slide onto hot stone. Bake for about 10 minutes or so until crust is golden.
Thursday, May 2, 2013
Wheat Bread
As I believe I mentioned before, I used to avoid yeast breads because I don't especially care to proof, knead, double rise, etc. Then I was gifted a KitchenAid for my birthday and delved into making my own bread. I don't think Preston will ever let me go back. Incidentally, bread is really the only thing I make with the KitchenAid. Also, incidentally, I am trying to eat less wheat. Nevertheless, I thought I would share not one, but Three recipes for whole wheat bread. I always use white wheat, which I am currently buying from Trader Joe's for 2.99/bag, which is the best price I have found; however, a wheat grinder (and wheat) are high on my wish list.
This first recipe is the one I make most often. It uses sugar and oil, so is easier on the bottom line, it only has to rise once, and even when it doesn't rise quite as much as I would like, it always tastes good.
Standard Wheat Bread
from Everyday Reading, which she adapted very slightly from Mel's Kitchen Cafe
2 3/4 cups warm water
1/4 cup sugar
1/4 cup oil
1 T instant yeast
1T salt
1 T vital wheat gluten (I usually add 2 to help with the rise)
1 T instant powdered milk
1/2 cup white flour
5-6 cups whole wheat flour
Mix together everything but the whole wheat flour in the bowl of a stand mixer. Then add two cups of flour and knead with the dough hook, adding additional flour until the dough comes together, the sides of the bowl are mostly clean and the dough is not too sticky. Knead for 10 minutes. Divide the dough in half, shape into loaves, and place in greased 8.5x4.5 bread pans. Cover with a damp towel and let rise for about 90 minutes until the bread has crowned about an inch over the top of the pan. I usually turn on the oven for a minute or two to get warm, then turn it off and place the pans in the oven to rise. When the bread is ready, turn the oven on to 350 (remove the towel if there is one) and bake for 38 minutes. Let cool in pans for 10 minutes, then remove loaves from pan and cool on a wire rack.
This next recipe is my personal favorite. It uses better ingredients (costlier), but I love the taste. I have made it with honey and molasses and have also used coconut oil and melted butter. I would probably make this my standard bread if I could. You can find the recipe here.
The third recipe is a little different in approach and definitely takes more time. It is soaked wheat bread. Supposedly, soaking grains make them easier to digest (so you don't get the dreaded leaky gut), and unlocks more nutrients. The blogger says it can combat a gluten sensitivity or intolerance, but I don't think that's very sound advice. Anyway, you soak the flour in water and a bit of apple cider vinegar overnight, then mix the dough and let it rise three times. It is definitely more labor intensive and my loaves usually end up looking kind of funny, but it is certainly tasty bread. You can find the recipe and instructions here. Just a note, though. I think it turns out better to only soak five cups of flour and proceed with the recipe from there.
There you go, bread.
This first recipe is the one I make most often. It uses sugar and oil, so is easier on the bottom line, it only has to rise once, and even when it doesn't rise quite as much as I would like, it always tastes good.
Standard Wheat Bread
from Everyday Reading, which she adapted very slightly from Mel's Kitchen Cafe
2 3/4 cups warm water
1/4 cup sugar
1/4 cup oil
1 T instant yeast
1T salt
1 T vital wheat gluten (I usually add 2 to help with the rise)
1 T instant powdered milk
1/2 cup white flour
5-6 cups whole wheat flour
Mix together everything but the whole wheat flour in the bowl of a stand mixer. Then add two cups of flour and knead with the dough hook, adding additional flour until the dough comes together, the sides of the bowl are mostly clean and the dough is not too sticky. Knead for 10 minutes. Divide the dough in half, shape into loaves, and place in greased 8.5x4.5 bread pans. Cover with a damp towel and let rise for about 90 minutes until the bread has crowned about an inch over the top of the pan. I usually turn on the oven for a minute or two to get warm, then turn it off and place the pans in the oven to rise. When the bread is ready, turn the oven on to 350 (remove the towel if there is one) and bake for 38 minutes. Let cool in pans for 10 minutes, then remove loaves from pan and cool on a wire rack.
This next recipe is my personal favorite. It uses better ingredients (costlier), but I love the taste. I have made it with honey and molasses and have also used coconut oil and melted butter. I would probably make this my standard bread if I could. You can find the recipe here.
The third recipe is a little different in approach and definitely takes more time. It is soaked wheat bread. Supposedly, soaking grains make them easier to digest (so you don't get the dreaded leaky gut), and unlocks more nutrients. The blogger says it can combat a gluten sensitivity or intolerance, but I don't think that's very sound advice. Anyway, you soak the flour in water and a bit of apple cider vinegar overnight, then mix the dough and let it rise three times. It is definitely more labor intensive and my loaves usually end up looking kind of funny, but it is certainly tasty bread. You can find the recipe and instructions here. Just a note, though. I think it turns out better to only soak five cups of flour and proceed with the recipe from there.
There you go, bread.
Sunday, April 28, 2013
Baked Oatmeal
This recipe makes me look forward to eating oatmeal for breakfast, rather than dreading my bowl of slop. It is like eating an oatmeal raisin cookie for breakfast and has become a family favorite. The original recipe is from Allrecipes, but I have changed it enough that I'll just post what I do.
3 cups rolled oats
1/3 to 1/2 cup brown sugar
2 t baking powder
2 t cinnamon
1 t salt
1 cup milk
2 eggs
1/4 cup melted butter
1/4 cup applesauce (or use all butter or all applesauce, or even pumpkin)
2 t vanilla
3/4 cup raisins (you could switch these up with any dried fruit or even chocolate chips)
Mix the dry ingredients, then add in the mixed wet ingredients and raisins, plop it all into a 9 x 13 pan and bake at 350 for 40 minutes.
3 cups rolled oats
1/3 to 1/2 cup brown sugar
2 t baking powder
2 t cinnamon
1 t salt
1 cup milk
2 eggs
1/4 cup melted butter
1/4 cup applesauce (or use all butter or all applesauce, or even pumpkin)
2 t vanilla
3/4 cup raisins (you could switch these up with any dried fruit or even chocolate chips)
Mix the dry ingredients, then add in the mixed wet ingredients and raisins, plop it all into a 9 x 13 pan and bake at 350 for 40 minutes.
Monday, April 1, 2013
Red Berry Risotto Oatmeal
Aka, pink oatmeal.
This recipe has rice (suprise!). But it's not brown rice (gasp), it does not have beans and it is for breakfast. Also, it's delicious.
Recipe from Mel's Kitchen Cafe
Red Berry Risotto Oatmeal
1/2 cup steel cut oats
1 cup Arborio rice*
1/2 cup cream, half and half, or milk
6 cups water
1 tablespoon vanilla extract
1/2 cup sugar
1/4 t salt
1 cup ripe raspberries and 1 cup strawberries, quartered OR
1 bag frozen raspberries, thawed and slightly drained
Combine everything but the berries in a saucepan. Bring to a quick boil, then reduce heat and cook, stirring occasionally, 25-30 minutes until thickened. Stir in berries, breaking apart a bit to turn the oatmeal pink. You can also cook it in a rice cooker and stir in the berries at the end.
*You could try making this with regular white rice, but arborio rice is designed to be creamy, so the texture might not be quite as nice. Let me know if you try it out.
Update 4/2019: I altered this to increase the oatmeal to rice ratio, be dairy free, and use the Instant Pot. Directions below:
1 cup steel cut oats
1 cup Arborio rice (I often use plain white rice)
1 can coconut milk
Enough water to total 5.5 cups liquid
1 T vanilla extract
5/8 cup sugar (somewhere between 1/2 and 3/4)
1/2 teaspoon salt
1 bag frozen raspberries
Spray pot with cooking spray. Add all ingredients except raspberries. Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then release remaining pressure. Stir in raspberries. It will thicken up as it rests.
This recipe has rice (suprise!). But it's not brown rice (gasp), it does not have beans and it is for breakfast. Also, it's delicious.
Recipe from Mel's Kitchen Cafe
Red Berry Risotto Oatmeal
1/2 cup steel cut oats
1 cup Arborio rice*
1/2 cup cream, half and half, or milk
6 cups water
1 tablespoon vanilla extract
1/2 cup sugar
1/4 t salt
1 cup ripe raspberries and 1 cup strawberries, quartered OR
1 bag frozen raspberries, thawed and slightly drained
Combine everything but the berries in a saucepan. Bring to a quick boil, then reduce heat and cook, stirring occasionally, 25-30 minutes until thickened. Stir in berries, breaking apart a bit to turn the oatmeal pink. You can also cook it in a rice cooker and stir in the berries at the end.
*You could try making this with regular white rice, but arborio rice is designed to be creamy, so the texture might not be quite as nice. Let me know if you try it out.
Update 4/2019: I altered this to increase the oatmeal to rice ratio, be dairy free, and use the Instant Pot. Directions below:
1 cup steel cut oats
1 cup Arborio rice (I often use plain white rice)
1 can coconut milk
Enough water to total 5.5 cups liquid
1 T vanilla extract
5/8 cup sugar (somewhere between 1/2 and 3/4)
1/2 teaspoon salt
1 bag frozen raspberries
Spray pot with cooking spray. Add all ingredients except raspberries. Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then release remaining pressure. Stir in raspberries. It will thicken up as it rests.
Friday, February 22, 2013
Millet Muffins
I am going to try and go a month without posting any rice recipes. So I probaby won't be posting much this month. :)
These muffins don't have rice; instead they have millet, a weird little grain I picked up at the Cloverdale Country Store (oh, how I miss that place). These muffins and a millet breakfast porridge are the only uses I have found for it, but these muffins themselves are a reason to pick some up. Millet is cheap, and from what I read is easily digestible and non-allergic. Are you rushing out to get some yet?
We had these muffins with split pea soup and they were quite tasty, and also great with scrambled eggs the next morning.
Recipe from The Cheapskate Cook
2 1/4 c whole wheat flour
1 t salt
1 t baking powder
1 t baking soda
1/4 cup millet
1 c buttermilk
1 egg
1/2 c oil
1/2 c honey
Mix dry ingredients. Add wet ingredients and mix until just combined. Fill 12 muffin cups and bake at 400* for 15 minutes.
These muffins don't have rice; instead they have millet, a weird little grain I picked up at the Cloverdale Country Store (oh, how I miss that place). These muffins and a millet breakfast porridge are the only uses I have found for it, but these muffins themselves are a reason to pick some up. Millet is cheap, and from what I read is easily digestible and non-allergic. Are you rushing out to get some yet?
We had these muffins with split pea soup and they were quite tasty, and also great with scrambled eggs the next morning.
Recipe from The Cheapskate Cook
2 1/4 c whole wheat flour
1 t salt
1 t baking powder
1 t baking soda
1/4 cup millet
1 c buttermilk
1 egg
1/2 c oil
1/2 c honey
Mix dry ingredients. Add wet ingredients and mix until just combined. Fill 12 muffin cups and bake at 400* for 15 minutes.
Tuesday, February 5, 2013
Best Budget Recipes: Mush
Or, yet another variation on beans and rice.
Just what you wanted. Another recipe involving legumes and brown rice. Hey, when you're in the beans and rice, rice and beans stage of life, you look for variations on a very cheap theme.
I really liked this meal. Andrew really liked it too. Preston ate it. Lauren held one small forkful in her mouth for quite a while until she was threatened and finally swallowed it. I'm sure I'll be making it again soon!
adapted from The Cheapskate Cook (and by adapted, I mean, I cut the recipe in half)
1 cup lentils
1 cup brown rice
4 cups chicken broth (have you ever made your own?)
1 8 oz can tomato sauce
salt to taste
1 cup shredded cheddar cheese
Mix the lentils, rice, and broth in a saucepan, and boil around 25-30 minutes until everything is tender and broth is absorbed. Stir in tomato sauce and salt (I added quite a bit, but my chicken broth was unsalted) and plop it all into a square baking dish. Sprinkle with cheese and bake at 350 for about 10 minutes until cheese is melty
Just what you wanted. Another recipe involving legumes and brown rice. Hey, when you're in the beans and rice, rice and beans stage of life, you look for variations on a very cheap theme.
I really liked this meal. Andrew really liked it too. Preston ate it. Lauren held one small forkful in her mouth for quite a while until she was threatened and finally swallowed it. I'm sure I'll be making it again soon!
adapted from The Cheapskate Cook (and by adapted, I mean, I cut the recipe in half)
1 cup lentils
1 cup brown rice
4 cups chicken broth (have you ever made your own?)
1 8 oz can tomato sauce
salt to taste
1 cup shredded cheddar cheese
Mix the lentils, rice, and broth in a saucepan, and boil around 25-30 minutes until everything is tender and broth is absorbed. Stir in tomato sauce and salt (I added quite a bit, but my chicken broth was unsalted) and plop it all into a square baking dish. Sprinkle with cheese and bake at 350 for about 10 minutes until cheese is melty
Thursday, January 24, 2013
Fancy bread that's easy too
I think I successfully avoided any copyright issues with that title.
I used to avoid yeast breads because I didn't like proofing, kneading and double rising. Then I went to a RS class about artisan breads and I had no more excuses. No proofing, no kneading, and no double rising.
I adapted the recipe below from Artisan Bread in Five Minutes a Day. It's perfect to eat with soup.
1.5 cups lukewarm water
2 and 1/4 t yeast
2 t salt
1 and 1/4 cup whole wheat flour
2 cups unbleached all purpose flour
Mix everything together in a bowl or a stand mixer. Don't knead. Let rise at room temperature for 2 hours or until the dough rises and collapses. Longer rise times are fine. Refrigerate dough in a lidded, but not airtight, container (plastice wrap works too). The dough can be refrigerated up to two weeks.
On baking day, dust dough with flour and break off a 1-pound piece - about the size of a grapefruit, or about half the dough. Dust with flour and then quickly shape in into a ball by pulling top of dough around to the bottom and rotating a quarter turn each time. (Does that make sense?) Allow dough to rest on a cornmeal covered pizza peel for 40 minutes.
Twenty minutes before baking time preheat oven with baking stone inside* to 450. Place an empty broiler pan** on a lower rack.
Sprinkle loaf with flour and make two slashes with a sharp knife. They can be criss cross, parallel or any other pattern. Slide the loaf onto the hot stone, pour one cup of water into the broiler pan and close door. Bake for about 30 minutes until loaf is brown and firm. Cool on a wire rack before slicing.
*If you don't have a baking stone just use a cookie sheet with parchment paper. They say it's not as good as baking right on a stone, but I did it that way for a long time.
**Don't use a glass pan or it will shatter, but I have used metal or other ceramic pans.
***I have forgotten both the slashing and the steam steps and the bread still turns out perfectly edible. It's hard to mess up.
I used to avoid yeast breads because I didn't like proofing, kneading and double rising. Then I went to a RS class about artisan breads and I had no more excuses. No proofing, no kneading, and no double rising.
I adapted the recipe below from Artisan Bread in Five Minutes a Day. It's perfect to eat with soup.
1.5 cups lukewarm water
2 and 1/4 t yeast
2 t salt
1 and 1/4 cup whole wheat flour
2 cups unbleached all purpose flour
Mix everything together in a bowl or a stand mixer. Don't knead. Let rise at room temperature for 2 hours or until the dough rises and collapses. Longer rise times are fine. Refrigerate dough in a lidded, but not airtight, container (plastice wrap works too). The dough can be refrigerated up to two weeks.
On baking day, dust dough with flour and break off a 1-pound piece - about the size of a grapefruit, or about half the dough. Dust with flour and then quickly shape in into a ball by pulling top of dough around to the bottom and rotating a quarter turn each time. (Does that make sense?) Allow dough to rest on a cornmeal covered pizza peel for 40 minutes.
Twenty minutes before baking time preheat oven with baking stone inside* to 450. Place an empty broiler pan** on a lower rack.
Sprinkle loaf with flour and make two slashes with a sharp knife. They can be criss cross, parallel or any other pattern. Slide the loaf onto the hot stone, pour one cup of water into the broiler pan and close door. Bake for about 30 minutes until loaf is brown and firm. Cool on a wire rack before slicing.
*If you don't have a baking stone just use a cookie sheet with parchment paper. They say it's not as good as baking right on a stone, but I did it that way for a long time.
**Don't use a glass pan or it will shatter, but I have used metal or other ceramic pans.
***I have forgotten both the slashing and the steam steps and the bread still turns out perfectly edible. It's hard to mess up.
Tuesday, January 15, 2013
Shrimp Fried Rice {My Favorite Meal}
We don't eat seafood very often thanks to its pricetag, but I occasionally splurge on a bag of frozen shrimp and this is what I make with it. It's so simple, but so good. The sesame oil really makes a difference. As a bonus, I've included a variation using chicken and peas, which is probably more realistic for most of us, and still quite good.
Shrimp Fried Rice recipe by Mark Bittman in Parents magazine
2 T peanut or other neutral oil
one bunch scallions (green onions), chopped
3-4 cups cooked brown rice, refrigerated for a few hours
1/2 pound chopped shrimp
2 T soy sauce
1 T dark sesame oil
Cook green onions in hot oil 5-7 minutes until they soften. Add rcie, crumbling with hands as you place it in the skillet. Cook, stirring and breaking up rice lumps until rice begins to brown, about 10 minutes. Add shrimp and cook, stirring frequently, until the shrimp turns pink and is cooked through. Stir in soy sauce and sesame oil, add salt and pepper if needed.
Chicken and Peas Fried Rice
2 T peanut oil
3-4 cups cooked brown rice
1 cup cooked chopped chicken
1 cup frozen peas
2 T soy sauce
1 T sesame oil
Follow recipe as above, adding the rice to the oil as soon as it's hot and adding chicken and peas once rice begins to brown.
Shrimp Fried Rice recipe by Mark Bittman in Parents magazine
2 T peanut or other neutral oil
one bunch scallions (green onions), chopped
3-4 cups cooked brown rice, refrigerated for a few hours
1/2 pound chopped shrimp
2 T soy sauce
1 T dark sesame oil
Cook green onions in hot oil 5-7 minutes until they soften. Add rcie, crumbling with hands as you place it in the skillet. Cook, stirring and breaking up rice lumps until rice begins to brown, about 10 minutes. Add shrimp and cook, stirring frequently, until the shrimp turns pink and is cooked through. Stir in soy sauce and sesame oil, add salt and pepper if needed.
Chicken and Peas Fried Rice
2 T peanut oil
3-4 cups cooked brown rice
1 cup cooked chopped chicken
1 cup frozen peas
2 T soy sauce
1 T sesame oil
Follow recipe as above, adding the rice to the oil as soon as it's hot and adding chicken and peas once rice begins to brown.
Thursday, January 3, 2013
Our Favorite Smoothie
Smoothies. Gotta love them. This one is our favorite, and interestingly, we tend to have it more often during the winter than the summer, which is good because there's a lot of good cold-busting ingredients inside.
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I don't really measure when I make smoothies, so just put in whatever amount seems right and adjust as needed.
Purple Green Smoothie
Orange Juice (a higher quality juice makes a better smoothie)
A couple handfuls of spinach
Frozen blueberries
Half a frozen or very ripe fresh banana
Plain yogurt
Wheat germ or ground flaxseed, optional
Whiz it all together in the blender, pour into a glass, insert a straw, adjust your goggles, and enjoy.
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