Sunday, February 28, 2010
2 cups all purpose baking mix
1 Tablespoon baking powder
pinch of salt
1 Tablespoon sugar
1-1/2 cups milk
In a mixing bowl, whisk together thebaking mix, baking powder, salt and sugar. Add the egg and milk and stir until just combined.
Make pancakes as you normally would, then add a dollop of Nutella right in the middle. Top with a bit more pancake batter. Flip as soon as the edges are cooked and bubbling.
in a bowl place 2 1/2 C boiling water and 1/2 falx meal. Let sit for 15 minutes to thicken.In a food processor combine 1 cup of short grain brown rice,1 Cquinoa, 3 garlic cloves,sea salt and pepper, 1 T Bragg's liquid amminos an the flax gel. Pulse until combined. Add 1/2-1 C organic brown rice flour until the dough is the consistency of thick cake batter. Oil 2 jelly roll pans. Place half of the mixture on each pan. Brush the tops with olive oil and sprinkle on sea salt and sesame seeds. Bake in a 425 degree oven for 30 minutes, score with a pizza cutter and rotate pans. Bake for another 30 minutes or until dry and crispy.
Saturday, February 27, 2010
Wednesday, February 24, 2010
This recipe is from:http://justjennrecipes.com/
1 (8 ounce) package mascarpone cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup half and half
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners. Beat mascarpone and butter together until fluffy. Beat in egg, half and half and vanilla.
Combine the flour, sugar, baking powder and salt. Stir flour mixture into wet mixture until just combined. Don’t overmix! Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
Bake in oven, about 20 minutes.
Friday, February 19, 2010
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup chopped leeks
1/3 cup sliced almonds
1 tablespoon paprika
2 bay leaves
1 1/2 cups water
1 15-ounce can diced tomatoes
2 cups Vegetable Broth (preferably low-sodium)
2 cups chopped fresh kale
1 cup cooked brown rice
1 cup drained canned garbanzo beans
Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, leeks, and almonds. Sauté for 2 minutes. Add paprika, bay leaves, water, tomatoes, and broth. Bring to a boil. Add kale, rice, and beans. Reduce heat and simmer 10 minutes, or until thoroughly heated.
1/2cup (1 stick) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
2 large eggs
3 very ripe bananas
1 teaspoon vanilla extract
Preheat the oven to 350˚F. Butter a 9 x 5-inch loaf pan. Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients just until combined; do not overbeat.
Pour the batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost clean, 50 to 60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding
Thursday, February 18, 2010
1C Brown Rice Flour
1 C. Bob's All purpose gluten free baking mix
1/2c. Flax Meal
1 tsp Garlic Powder
1/2 tsp Sea Salt
2 tsp. Baking Powder( featherweight by Hain)
6 T.extra virgin Olive Oil
Mix dry ingredients together & add oil. Slowly add water until dough can be manipulated with hands without sticking too much.
With a pastry brus, spread olive oil on the bottom and sides of a jelly roll pan. Press dough onto sheet with fingers & finish off with rolling pin or a small glass if you need to. Should be thin like crackers. Score the dough & top with a bit of Sea Salt and sesame seeds.
Bake about 25-30 minutes in 400 degree oven.
Saturday, February 13, 2010
Thursday, February 11, 2010
1 red onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
3 cups quinoa, washed and dried
2 C almond milk
2 C chicken broth
1 can of organic black beans, rinsed and drained
1/4 cup minced fresh cilantro or parsley (optional)
3 cups all-purpose flour
1 1/2 cup white sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/3 C plain goat's milk yogurt
2 tsp vanilla
2 cup fresh or frozen blueberries
2/3 cup brown sugar
1/4 cup all-purpose flour
3 TBS butter, cubed
1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Spray muffin pan with Pam or other non-stick spray or line with muffin liners.
Combine flour, sugar, salt and baking powder in large bowl. In a 2 cup measuring cup, place vegetable oil, eggs, vanilla, and enough milk (just over 2/3 cups) to fill to the 2 cup mark. Mix this with flour mixture. Fold in blueberries. (Note: The batter is extremely thick.) Fill muffin cups right to the top for oversized muffins.
To make the crumb topping: mix together 2/3 cup brown sugar, 1/4 cup flour, 3 Tbs butter, and 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
I adapted this recipe from: http://catholiccuisine.blogspot.com/2009/02/blueberry-muffins-for-our-lady.html
Tuesday, February 9, 2010
2 pounds freshly ground lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed
2-½ pounds russet potatoes, peeled and quartered
Coarse salt and ground pepper
1 cup milk
6 tablespoons butter
Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
Add ¼ cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and ¼ teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
Meanwhile, make potato topping. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.
In a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper.
I prepared my Shpard's pie in the crockpot. I placed the "soup" part in the bottom and the potatoes on top. I cooked the pie for 8 hours on low.
Sunday, February 7, 2010
This recipe is from the March 2010 Family Circle Magazine
24 chocolate sandwich cookies (such as Oreos), finely crushed ( I used Late July organic)
4 tablespoons unsalted butter, melted
2 pints vanilla ice cream ( I used a vanilla with chocolate coated cone pieces)
2 pints coffee ice cream ( i used plain chocolate)
12 chocolate sandwich cookies (such as Oreos), coarsely crushed ( i used Late July organic)
1 cup bottled fudge sauce, at room temperature
1/2 cup plus 2 tablespoons toasted sliced almonds ( i left these out)
2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Chocolate sauce, for drizzling
1. Crust: Finely crush cookies with food processor. Heat oven to 350 degrees F. In a medium-size bowl, stir melted butter into cookie crumbs until moistened. Press into the bottom and up the sides of a 9-inch deep-dish pie plate.
2. Bake crust at 350 degrees F for 15 minutes. Transfer to a wire rack and let cool for at least 30 minutes.
3. Filling: Remove ice creams from freezer; soften for 5 minutes. Transfer vanilla ice cream to a bowl; stir until good spreading consistency. Repeat with coffee ice cream. Spread vanilla ice cream into cooled crust and spread level. Sprinkle with coarsely crushed cookie crumbs and spread coffee ice cream over top; spread level. Freeze for 2 hours.
4. Carefully spread top of pie with fudge sauce; sprinkle with 1/2 cup of the almonds. Cover with plastic wrap and freeze overnight.
5. Remove pie from freezer. Let stand at room temperature for about 20 minutes before serving.
6. Meanwhile, whip heavy cream, sugar and vanilla extract on high speed until medium peaks form. Spread whipped cream over pie. Sprinkle with remaining almonds and drizzle with chocolate sauce.
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
3 teaspoons baking powder
1 tablespoon sugar
1 1/2 cups fat-free (skim) milk
2 tablespoons vegetable oil
1 cup Cascadian Farm® frozen organic blueberries, thawed, drained
1. Lightly spray waffle iron with cooking spray; heat waffle iron. In large bowl, stir together flours, oats, baking powder and sugar. In small bowl, stir together milk, oil and egg. Stir into dry ingredients in large bowl, stirring just until large lumps disappear. Gently stir in blueberries.
2. Pour slightly less than 1 cup batter onto center of hot waffle iron, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
3. Bake 3 to 5 minutes or until waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter.
Saturday, February 6, 2010
Makes about 6 cups (6 servings)
4 cups water or vegetable broth
1 large potato (preferably russet), unpeeled and scrubbed, cut into chunks
1 onion, diced
3 whole garlic cloves, peeled
1 teaspoon whole celery seeds
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon turmeric
1/4 teaspoon ground black pepper
1 1/2 cups cooked or canned chickpeas, rinsed and drained
1/4 cup bean cooking liquid, vegetable broth, or water
4 cups broccoli florets
1 1/2 teaspoons salt, as needed
Combine the water, potato, onion, garlic, celery seeds, thyme, marjoram, turmeric, and pepper in a large pot. Place over medium heat, cover, and simmer for about 20 minutes, or until the vegetables are tender.
Stir in the chickpeas and the bean cooking liquid or broth. Remove from the heat and let cool slightly. Transfer to a blender and process in several batches, filling the blender container no more than half full for each batch. Hold the lid on tightly and start the blender on the lowest speed. Process for 1 to 2 minutes, or until the mixture is completely smooth.
Return the blended soup to the pot and stir in the broccoli and 1 teaspoon of the salt. Cover and simmer for 5 to 10 minutes, or until the broccoli is fork-tender. Taste and add the remaining 1/2 teaspoon of salt, if desired.
Stored in a covered container in the refrigerator, leftover Cream of Broccoli Soup will keep for up to 3 days.
1 pound lean ground turkey
1 medium green pepper, finely chopped
1 small red onion, finely chopped
2 garlic cloves, minced
This recipe is from http://www.tasteofhome.com/
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups frozen corn, thawed( I left out)
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Optional toppings: reduced-fat sour cream and minced fresh cilantro
In a large nonstick skillet, cook the turkey, green pepper, onion, and garlic over medium heat until meat is no longer pink; drain.
Transfer to a 4-qt. slow cooker.
Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder. Cover and cook on low for 4-5 hours or until heated through. Serve with optional toppings if desired. Yield: 6 servings (2-1/4 quarts).
Family-Pleasing Turkey Chili published in Healthy Cooking December/January 2010
Wednesday, February 3, 2010
Today is the feast Day of Saint Blaise so we made candle cookies for dessert.
Saint Blaise devoted the earlier years of his life to the study of philosophy, and afterwards became a physician. In the practice of his profession he saw so much of the miseries of life and the hollowness of worldly pleasures, that he resolved to spend the rest of his days in the service of God. From being a healer of bodily ailments, he became a physician of souls, then retired for a time, by divine inspiration, to a cavern where he remained in prayer.
When the bishop of Sebaste in Armenia died, Blaise, much to the gratification of the inhabitants of that city, was chosen to succeed him. Saint Blaise at once began to instruct his people, as much by his example as by his words, and the great virtues and sanctity of the servant of God were attested by many miracles. From all parts, the people came flocking to him for the cure of bodily and spiritual ills.
When the governor of Cappadocia and Lesser Armenia, Agricolaus, began a persecution by order of the Emperor Licinius, Saint Blaise was seized. After interrogation and a severe scourging, he was hurried off to prison. While he was under custody, a distraught mother, whose only child was dying of a throat disease, threw herself at his feet and implored his intercession. Touched at her grief, he offered up his prayers, and the child was cured.
The prisoner was brought before Agricolaus again for further questioning, and again was whipped while tied to a pillar. He was spared from drowning when thrown into a lake; the governor ordered then that he be beheaded. At the execution site he prayed aloud to God for his persecutors, and asked that in the future those who would invoke him might be aided, as he had been permitted to assist them during his lifetime. Our Lord appeared to him and said in a voice which all bystanders heard, that He granted his prayer. Since that time his intercession has often been effectually solicited, especially in cases of all kinds of throat problems.
Tuesday, February 2, 2010
Organic refried beans
Homemade guacamole(In the food processor I placed 3 avacados, cilantro, scallions, olive oil, sea salt and juice from a lime.)
Cooked and drained ground beef
Place the tortillas on a baking sheet and layer ingredients. Bake for a few minutes to crisp the tortilla shell. Enjoy!
1 tablespoon butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14 oz) chicken broth
2 boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 cup unsweetened almond milk
2T fresh basil , chopped
1. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
2. Stir in broth, , squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
3. Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil). Add fresh basil.
3 cups whole wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely