Wednesday, March 31, 2010

Chinese Chicken Salad

1 lb chicken marinated in teriyaki sauce, grilled, & sliced thinkly
1 head Romaine Lettuce or Arugula
1/2 head of cabbage
1/2 head of purple cabbage
2 cans mandarin oranges
4 large carrots sliced
1 cup slivered almonds
2 TBS sesame seeds

3 ounces Litehouse Honey Mustard Dressing
1 package ramen noodles, crunched

Toss all ingredients together. Coat Dressing over Salad and top with crunched ramen noodles.

Apple Spinach Salad

1 lb mixed greens and spinach
3 lbs apples finely, diced
3/4 cup pistachios

Chocolate Shake

2 whole bananas
1/2 tsp vanilla
1 TBS raw honey
2 cups rice or almond milk
2 TBS cocoa powder (I prefer ghirardelli)
3 cups ice

Blend ingredients until smooth. Add additional ice if necessary. Add additional sweetener to taste.

Coconut French Toast

1/4 cup whole wheat flour
1 tsp nutritional yeast
Pinch of cinnamon
Pinch of nutmeg
1/4 tsp sea salt
1 cup coconut milk
6-7 slices whole wheat bread

Mix dry ingredient in small mixing bowl. Stir in coconut milk. Dip both sides of bread into mixture. Cook over medium heat on non-stick griddle. Cook until golden brown. Approximately 4 minutes on each side.

Tropical Smoothie

1 ripe banana
1/2 cup fresh or frozen pineapple
1/4 cup shredded coconut
1 1/2 - 2 cups water or coconut milk
1 cup ice

Blend until smooth. Add more ice for desired consistency. If you like it sweeter add 1 TBS pure maple syrup, honey, or agave nectar.

Fruit Flavored Water

2 Pears, peeled and cored
2 Apple, peeled and cored
3 Cups water
1 TBsp pure maple syrup, honey, or agave nectar

Blend all together until completely smooth. This is a geat way to hydrate and improve mood. Ensure fruit is ripe and sweet.

Tapioca & Fruit Pudding

1 banana
1/2 cup frozen raspberries
2 1/2 cups coconut milk
3 TBsp quick cooking tapioca
1 tsp vanilla

Combine banana, raspberries, and coconut milk in blender. Blend until smooth. Pour into a saucepan and add the tapioca. Alow tapioca to stand in mixture for 10 minutes. Cook on medium heat, stirring constantly, until mixture reaches a rolling boil. Remove from heat and stir in vanilla.

Allow mixture to cool for 20 minutes until thickened. Stir occasionally and serve.

Raspberry Smoothie

1 ripe banana
1 cup frozen raspberries
1 cup ice
2 cups almond milk

Add all ingredients to blender and blend until smooth.

Strawberry Salad

1 package Spring Mix greens
1/4 cup sliced almonds
1/4 cup craisins
1/4 cup red onion, finely chopped
8 oz strawberries, sliced thinkly

Toss all ingredients together and evenly coat with the dressing below.

Strawberry Vinaigrette Dressing:
5 large strawberries
1/8 cup balsamic venegar
1/8 cup raw honey
1 1/4 cup coconut milk

Combine ingredients in a blender and blend until smooth. Chill to thicken.

Orange Smoothie

2 Oranges, peeled
1 banana, peeled
1/2 tsp vanilla
1 cup apple juice
2 Tbsp honey
3 cups ice

Place oranges in blender first, followed by other ingredients. Add ice last and slowly waiting for mixture to liquefy. May add a little water or pure juice to create desired cosistency.

Oriental Vegetable Soup

6 cups water
1 large onion, diced
2 rib celery, chopped
1/4 head cabbage, chopped
1/2 head bok choy, chopped
2 cups broccoli florets
1/4 head cauliflower, chopped
2 medium zucchini, diced
1 large potatoe, diced
2 large carrots, cut in match stick
2 cups bean sprouts
8 oz mushrooms, sliced
1/2 lb frozen peas
2 TB beef bouillon
1/2 tsp Spice unter Zip or red chli peppers

Combine everything but peas in large stock pot. Cook until vegetables are tender. Add frozen peas just prior to serving.

Vegetable Cocunut Rice

4 Cups Brown rice, steamed
1 cup coconut milk
1 can corn, drained
2 cups carrots diced
1 onion, fiely diced
2 TBS Chicken Bouillon
2 TB pure maple syrup
2 cans black beans, drained and rinsed

Sautee vegetables in cocnut milk and add remaining ingredients. Let simmer until most of liquid absorbs into vegetable and mixture thinkens.

Whole Wheat Pancakes/Waffles

2 1/2 cups whole wheat flour
2 1/2 tsp baking powder (avoid aluminum brands)
1/4 tsp nutmeg
1/2 tsp cinnamon
Pinch sea salt
2 TBS applesauce
1 1/4 cup coconut milk
1 tsp vanilla
1 1/2 cup water
1-4 TBS pure maple syrup

Combine all ingredients in mixing bowl. For fluffier pancakes blend in blender. Cook over medium heat on a non-stick skillet.

Peanut Butter Granola Bars

1/3 cup melted butter
½ cup honey
1/3 cup peanut butter
1 egg beaten
½ tsp vanilla
½ cup coconut flakes
4 cups homemade granola (from previous recipe in breakfast section)

In large mixing bowl combine butter, honey, peanut butter, eggs, and vanilla. Gently fold in coconut and granola. Pour mixture into greased cake pan. Bake at 350 degrees for 30 minutes. Remove from oven and cut into bars. Let cool and remove from cake pan. *Optional* Drizzle melted chocolate chips over the bars in squiggles before removing from pan.

Hummus

1 lb chick peas/garbanzo beans (soaked overnight and cooked on high in crockpot for 3 hours)
4 cloves garlic, minced
3 lemons juiced
2 very heaping TBS Tahini
2 tsp sea salt
¼ cup water
½ cup extra virgin olive oil

Press all ingredients together in a food processor. Serve warm or chilled with tortilla chips, with wraps, pita bread, or on sandwhiches.

Salsa Bean Dip

2 Red Bell Peppers, finely chopped
2 Yellow Bell Peppers, finely chopped
1 Green Bell Pepper, finely chopped
1 Can corn
1 Can Black Beans
1 Can Black Eyed Peas
2 TBS olive oil
Juice of one lime
1 bunch fresh cilantro
Salt to taste.

Combine all ingredients. Stir gently. Serve with high fiber tortilla chips.

Mango Salsa over Fish Filet

Serve over 1.5 lbs Salmon or Tilapia filet

Sautee fish in skillet or grill with:

4 TB butter
2 TBS lemon juice

1 can black beans
4 tomatoes, finely chopped
1 onion, finely chopped
3 cloves garlic, minced
2 jalapenos, seeded & finely chopped
1 yellow bell pepper, finely chopped
2 mangos, peeled and chopped
½ cup cilantro

Blend butter and lemon juice and spread evenly over fish filets. Bake uncovered at 350 degrees farenheit for 10 minutes. Meanwhile combine all other ingredients and toss gently. Serve over cooked fish with rice.

Honey Baked Chicken

4 Boneless skinless chicken breasts, cut into thin tenders
½ cup butter
½ cup honey
2 TBS honey mustard
¼ tsp salt

Combine butter, honey, honey mustard, and salt. Spread over chicken in baking dish. Bake covered at 350 degrees farenheit for 1 hour. Baste every 15 minutes.

Picante Dijon Chicken

6-8 chicken breasts
1 ½ cups salsa
2 TBS Dijon mustard
1 TBS honey

Bake in covered dish at 375 degrees farenheit for 1 hour. Serve over rice.

Mandarin Lettuce Wraps

2-3 Chicken breasts, diced finely
8 oz mushrooms, chopped
2 Carrots, chopped
½ head cabbage, chopped
2 T vegetable oil
2 garlic cloves
6 water chestnuts
2 T soy sauce
1 TBS teriyaki sauce
1 tsp sesame oil

1-2 Heads of Green leaf or Romain Lettuce

Indian Tandoori

Indian Tandoori
2 pounds of beef, chicken or lamb, cubed
2 cups plain yogurt
¼ cup garam flour
½ tsp chili powder
½ tsp tumeric
2-3 fresh green chilis
4 TBS vegetable oil
1 Whole dried red chili
1 tsp cumin seeds
1 tsp curry powder
3 cloves garlic, minced
Salt to taste
2 TBS fresh cilantro

Blend all ingredients. Pour over meat of choice and bake covered at 325 degrees farenheit for 1 hour.

Coconut Rice

4 TBS Ghee or Butter
2 cups brown rice
1 can coconut milk
2 ½ cups chicken broth
½ tsp sea salt
Pinch of saffron

Bake covered at 350 degrees farenheit for 2.5-3 hours.

Coconut Crusted Salmon

4 TBS butter
1 tsp sea salt
½ tsp paprika
½ cup coconut
1 1/3 pounds wild salmon, thawed

Mix butter, salt, paprika, and coconut together. Spread over salmon. Bake at 350 degrees farenheit uncovered for 10 minutes on raised rack until salmon is cooked through and crust is lightly browned.

Mango Chicken

1 large onion, thinly sliced
2 mangos, peeled and sliced
2-3 lb chicken
2 TBS melted coconut oil or butter
1 tsp sea salt
½ tsp ground pepper
¼ tsp paprika
Pinch of nutmeg
Grated lemon rind
1 cup chicken broth
Juice of one lemon
1 can coconut milk

Lay onions on bottom of baking dish. Lay mango slices over onions. Lay chicken over mango. Mix the rest of ingredients together and pour over chicken. Bake covered for 90 minutes at 350 degrees farenheit.

Thai Chicken Curry

1 Can whole coconut milk
2 TB red curry paste
3 TBS finely ground peanuts
1 tsp salt
1 TBS coconut sugar or other organic sugar
1 lb chicken cut in thin slices
1 medium potatoe, cut and diced
2 TBS chopped peanuts
8-10 baby pearl onions, peeled, chopped, and boiled
1 jalapeno, seeded and chopped
2 tsp tamarind paste

Sautee coconut milk, curry paste, peanuts and salt for 3 minutes. Add remaining ingredients and simmer for 10 minutes

Spiced Apple Pork & Rice

1- ½ pound pork loin or pork chops
1 Can apple sauce
1 tsp salt
1 tsp ground ginger
½ tsp nutmeg
½ tsp cinnamon
1 TBS lemon juice

Combine all ingredients in baking dish and cover. Bake 1 hour at 375 degrees farenheit or in crock pot for six hours. Serve over 2 cups steamed brown rice.

Goan Potato Soup

4 TBS olive or sunflower oil
2 tsp black mustard seed
1 large onion, chopped
1 red chili, seeded and chopped
½ tsp ground tumeric
¼ tsp cayenne pepper
2 lbs potatoes, washed & diced
4 fresh curry leaves
3 cups water

Heat mustard seeds in oil until they pop. Stir in onion and chili. Simmer 5 minutes. Add the rest of the ingredients and let simmer on medium-low temperature for 15 minutes or until potatoes are soft.

Curried Cauliflower Soup

3 cups Whole Milk
1 Large Cauliflower
1 TBS garam masals seasoning
Fresh ground salt & pepper

Simmer all ingredients 20 minutes. Puree and serve.

Curried Celery Soup

Curried Celery Soup
2 TBS olive oil
1 onion, chopped
1 leek, sliced
1 ½ lb celery, chopped
1 TBS curry
8 oz unpeeled potatoes, washed, peeled, and diced
3 ¾ cup vegetable or chicken broth
2 TBS fresh basil
Celery seeds and leaves to garnish

Heat oil, onion, leek, and celery for 10 minutes. Add curry and simmer 10 minutes. Add potatoes, vegetable stock, and basil. Simmer 20 minutes. Process in blender if you prefer a smooth soup. Garnish with celery seeds and celery leaves. (2.4 g fiber 1.2 g fat)

Curried Carrot & Apple Soup

2 tsp sunflower oil
1 TBS mild korma curry powder
1 ¼ lb carrots, chopped
1 large onion, chopped
1 cooking apple, chopped
3 cups chicken broth
Fresh ground salt & pepper to taste

Simmer all ingredients together for 15 minutes. Shake the pan to prevent sticking. Garnish with plain yogurt and carrot curls. (2.3 grams of fiber and 2.1 grams of fat)

Fresh Tomato Basil Soup

1 TBS olive oil
2 tsp butter
1 medium onion, chopped
2 large ripe tomatoes
2 garlic cloves, chopped
3 cups chicken or vegetable broth
½ cup dry white wine
2 TBS sundried tomato puree

2/3 cup plain yogurt or heavy cream

2 TBS fresh basil leaves

Soften onion and garlic in butter and oil. Puree tomatoes, garlic and onion together in blender. Add to broth, wine and sundried tomato puree. Simmer 20 minutes on medium-low temperature. Add yogurt or cream. Heat through and serve topped with fresh basil leaves.

Lemony Lentil Soup

2 TBS olive oil
2 medium onions, diced
1 clove garlic, minced
1 ¼ cup dry lentils, sorted & rinsed
1 tsp salt
4 cups spinach, chopped
1 lemon blended in food processor or blender

Sautee oil, onions, and garlic. Add lentils, water, and salt. Simmer 1 hour. Stir in spinach and lemon. Simmer 5 more minutes and serve warm.

Chicken Coconut Soup (Tom Gai Kai) (***My favorite***)

Chicken Coconut Soup (Tom Gai Kai) (***My favorite***)
1 ½ pints chicken or fish broth/stock
5 thin slices ginger root
2 lemon grass stalks sliced
3 Kaffir lime leaves, shredded
1 oz garlic, minced
Small bunch cilantro
1 TB oil
4 Shalltos, diced
1 14 oz can coconut milk
3-4 TB Thai green curry paste
1 pound chicken cut in thin slices sideways
A little lime juice
8 oz mushrooms, sliced
2 tomatoes, sliced thin
1 red pepper, sliced thin
Salt and pepper to taste

Let all ingredients simmer together for 20 minutes on medium heat. Very tasteful. You can add rice if you prefer to thicken it.
The lemon grass stalks and Kaffir lime leaves should be removed as you spoon your soup. They’re for flavor, not chewing.

Beef & Barley Stew

1- 1 ½ pound lean beef meat
1 onion
3 cloves garlic, minced
1 TBS oil
6 cups beef broth
1 cup barley
2 large carrots, diced
2 celery stalks, chopped
1 pound fresh mushrooms
1 cup barley
1 teaspoon thyme
¼ teaspoon garlic & hear seasoning
¼ teaspoon pepper
2 TBS parsley

Brown meat in oil with onion and garlic. Add barley and rest of ingredients. Simmer 1 hour on medium-low heat.

Black Bean Soup

2 cans black beans, undrained
1 16 ounce jar of favorite salsa
2 cup chicken broth
1 small onion, chopped
1 tsp minced garlic
1 celery stick, chopped
3 carrots, chopped
1 tsp sea salt
2 tsp ground cumin
¼ tsp crushed red pepper
4 tsp lime juice
1/3 cup plain yogurt
12 fresh cilantro leaves

Simmer all ingredients (except yogurt and cilantro leaves) on medium heat for 20 minutes. Blend in cilantro leaves and yogurt just before serving. This soup will provide 5.6 grams of fiber per serving and only 3.5 grams of fat.

Roasted Garlic & Butternut Squash Soup

1 medium butternut squash
1-2 large onion, chopped
3 medium cloves garlic
1 TBS ginger chipped
1 tsp curry powder
2 ¾ cup chicken broth
6 oz coconut milk
2 TBs fresh cilantro

Tomato Salsa Topping:
4 ripe tomatoes
1 red bell bepper
1 large red chili
2-3 TBS extra virgin olive oil
1 TBS balsamic vinegar
Pinch sugar

Half and Seed butternut squash. Chop into squares and boil 10 minutes. Puree with chicken broth in blender until smooth. Add onions, garlic, and ginger and blend again. Heat in boiling pot with coconut milk. Add 2-4 TB fresh cilantro right before serving.

Chop ingredients for Tomato salsa and toss together. Serve soup warm with fresh topping.

Spinach Salad with Poppyseed Dressing

2 Bunches Spinach Washed and Rinsed
1 Head Romaine Lettuce
¾ pounds Swiss Cheese
1 box fresh mushrooms, sliced
1 cup cottage cheese, drained
½ package bacon, cooked & crumbled
1-2 cans mandarin oranges

Poppyseed Dressing:
¾ TB Poppyseeds
¾ cups oil
1/3 cup white vinegar
1/3 cup honey
¾ TB grated onion
¾ tsp salt
¾ tsp mustard powder
½ cup sliced onions

Toss together and serve fresh!

California Pizza Kitchen’s BBQ Chicken Salad

California Pizza Kitchen’s BBQ Chicken Salad
Garden Herb Ranch Dressing1/2 tsp dry mustard1/4 tsp cold water2 3/4 cups mayo1 cup buttermilk1 1/2 Tb apple cider vinegar1 1/2 Tb thinly sliced scallions (both green & white)2 tsp minced garlic2 tsp fresh parsley1 1/2 tsp worchestershire sauce1tsp fresh dill1/2 tsp minced oregano1/2 tsp fresh ground pepper1/4 tsp fresh minced basil(beat all of this until smooth, cover and chill at least two hours...if you're too lazy to concoct a fresh dressing, don't sweat it- Costco's Savory Ranch back by the salsa has an excellent and fresh flavor)Grilled Garlic BBQ Chicken:Marinate 4-5 chicken breasts for 24 hours in the following:1 1/3 Tb olive oil1 1/3 Tb minced garlic2 tsp soy sauce 2tsp salt 1 cup sweet BBQ sauce1/2 cup Frank's Hot Sauces (this is also the secret ingredient to Winger's Sauces)(grill chicken then baste with a little bit of the reserved sauce, cube chicken into bite sized pieces and chill.)

The Salad:2 lbs tomatoes diced1/4 cup scallion greens1 head green leaf lettuce1 head romaine lettuce24 large fresh basil leaves cut thin (this is a key ingredient)1 lb jicama cubed into bite sized pieces3 cups shredded monterey jack cheese2 cans black beans rinsed, strained and dried1 can corn or three cobs of cooked corn blanched3/4 cup cilantroToss Salad with chicken, lightly coat with dressing, top with tortilla strips, and enjoy taking your taste buds on a temporary trip to ecstacy!

Balsamic Pork & Berry Salad

6 cups torn Romaine lettuce
2 cups sliced fresh strawberries
½ cup thinly sliced celery
1 teaspoon snipped fresh chives
8 oz pork tenderloin
1 tsp olive oil
2 cloves garlic, minced
¼ cup honey
¼ cup balsamic vinegar
¼ tsp pepper
2 TBS pecans or walnuts

In large bowl toss together romaine, strawberries, celery, and chives. Set aside

Trim any fat from pork. Cut into ¼ “ thick slices. Coat an unheated large skillet with 1 tsp olive oil. Heat on medium-high temperature. Add half of the pork and sautee for 3-4 minutes turning pork to ensure it is cooked thoroughly. Remove meat and repeat process with the remaining 4 oz. Set all pork aside and keep warm.

For dressing, add oil to skillet. Add garlic; cook and stir for 15 seconds. Stir in honey, vinegar, and pepper. Cook and stir until heated through.

Top romaine mixture with pork. Drizzle dressing over salad. Sprinkle with pecans. Toss together and serve.

Grilled Steak & Mango Salad

12 ounces petite sirloin steak, cut in 1” thick strips
2 TBS olive oil
½ tsp sea salt
¼ tsp pepper
½ cup mayonnaise
2 TB plain yogurt
1 TB fresh snipped parsley
¾ tsp Worcestershire sauce
¾ tsp lemon juice
1 garlic clove, minced
Dash hot pepper or tobasco sauce
¼ cup crumbled feta cheese or bleu cheese
1 medium pear peeled, cored, and chopped
2 medium mangos, seeded, peeled, and chopped
1 10 ounce package of torn mixed salad greens or about 8 cups
Cracked Pepper

Rub steak with 1 TBS of the oil, sprinkle both sides with salt and with ¼ tsp pepper. Wrap and chill while preparing dressing.

For dressing, stir together the mayonnaise, yogurt, parsley, Worcestershire sauce, lemon juice, garlic, dash of pepper, and bottled hot pepper sauce until combined. Gently stir in the feta cheese. Cover and chill for 4 to 6 hours.

Heat a grill pan over medium-high heat. Unwrap steak and grill for 10 to 12 minutes. Remove from pan and keep covered and warm. Alternatively grill meat on rack until it has reached desired doneness.

Toss remaining ingredients together. Top with steak meat and serve with dressing.

Whole Wheat Tortillas

1 ½ cups whole wheat flour
½ cup white flour
¼ cup oat bran
1 ½ tsp baking powder
2 TB oil
1 cup warm water

Knead 4-5 minutes. Rest 10 minutes. Divide into 20 walnut sized balls. Roll each ball on floured or greased surface. Heat over medium temperature 2-3 minutes.

Swedish Rye Bread ***My Favorite***

1 ½ cups organic brown sugar
½ cup molasses
¼ cup butter
1 cup milk
3 tsp salt

2 TBS instant yeast
1 cup warm water

3 Cups cold water

3 cups Rye Berries, ground (about 5 cups rye flour)
8-9 cups white or wheat flour (or mix 5 cups wheat, 4 cups white)

Bring sugar, molasses, butter, milk, and salt to a rolling boil. While the sugar mixture is heating dissolve yeast in warm water. Add 3 cups cold water to hot sugar mixture. When sugar mixture is cool enough to touch add yeast mixture and begin adding rye flour. Mix well and let stand 10 minutes. Slowly add additional flour until you can handle dough without it feeling sticky. Allow dough to rest and rise for 30 minutes covered in a warm dry place. Punch down. Let it rise again for 20 minutes. Punch down and roll flat using rolling pin. Shape into loaves. Cut 1/4” slices diagonally across top surface of dough. Place in greased and dusted loaf pans. Bake at 350 degrees farenheit for 30-40 minutes.

It's great for sandwhiches!

Swedish Rye Bread ***My Favorite***

1 ½ cups organic brown sugar
½ cup molasses
¼ cup butter
1 cup milk
3 tsp salt

2 TBS instant yeast
1 cup warm water

3 Cups cold water

3 cups Rye Berries, ground (about 5 cups rye flour)
8-9 cups white or wheat flour (or mix 5 cups wheat, 4 cups white)

Bring sugar, molasses, butter, milk, and salt to a rolling boil. While the sugar mixture is heating dissolve yeast in warm water. Add 3 cups cold water to hot sugar mixture. When sugar mixture is cool enough to touch add yeast mixture and begin adding rye flour. Mix well and let stand 10 minutes. Slowly add additional flour until you can handle dough without it feeling sticky. Allow dough to rest and rise for 30 minutes covered in a warm dry place. Punch down. Let it rise again for 20 minutes. Punch down and roll flat using rolling pin. Shape into loaves. Cut 1/4” slices diagonally across top surface of dough. Place in greased and dusted loaf pans. Bake at 350 degrees farenheit for 30-40 minutes.

Bran Bread

1 ½ cup warm water
2 TBS active dry yeast
1 TBS Gluten Flour
2 TBS powdered milk
2 TBS oil or butter
2 TBS molasses
2 TBS honey
2 ¼ cups whole wheat flour
1 ¼ cup flour
1 ½ teaspoon salt
1 cup whole bran flakes

Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add gluten flour, powdered milk, oil, molasses, honey, and 2 ¼ cups wheat flour. Mix well and let sit for 15 minutes. Add the rest of the flour kneading the dough as you go. Slowly add salt and bran flakes. Once you can handle the dough without it feeling sticky, stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.

Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.

Marvelous Wheat Bread

2 ½ cups warm water
2 TBS yeast, instant (SAF brand is my favorite)
2 TBS Gluten Flour (Awesome Rising Agent)
1 TBS Lecithin (Excellent for Improving the Texture)
1/3 cup oil or butter
1/3 cup honey or sugar
½ cup powdered milk (optional)
2 ½ tsp salt
4 ½ cups whole wheat flour
2 ¾ - 3 ½ cups white flour

Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add oil, honey, powdered milk, gluten flour, lecithin and 2 ½ cups of the wheat flour. Mix well and let sit for 15 minutes. This is the proofing stage. The mixture will rise like bubbles or a giant sponge. This is a great way to give your bread a preliminary RISE. Slowly add the rest of the flour and salt. (It’s important to add the salt last as it inhibits the rising processes) Knead the dough as you add the flour. The number one problem with bread is that too much flour is added. This is why it’s so important to add the flour slowly. Once you can handle the dough without it feeling super sticky stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.

Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.

Granola

5 cups rolled oats
1 cup sesame seeds
1 cup flax seeds
1 cup sunflower seeds
3 cups wheat bran
1 cup wheat germ
1 ½ cup shredded coconut
1 cup raisins, craisins, or dried blueberries
1 cup sliced almonds

1 ½ cups honey
½ cup brown sugar
2 tsp salt 3 tsp vanilla
2 tsp cinnamon
1 cup olive, flax, coconut, or vegetable oil
½ cup water

In extra large mixing bowl combine first set of ingredients. In large mixing bowl combine second set of ingredients. Pour liquid ingredients over dry ingredients. Stir until evenly coated. Spread thinly in large baking bans at bake at 250 degrees farenheit for 45 minutes. Remove pans from oven and turn granola. Bake another 45 minutes.

Coconut Muffins

3 cups whole grain flour
2 cups whole yogurt
2 eggs, beaten
1 tsp salt
¼ cup maple syrup
2 tsp pure vanilla
3 TBS butter, melted
1 cup shredded coconut

Soak flour and yogurt in warm place for 15-30 minutes. Blend in other ingredients. Bake in muffin pan at 325 degrees for 45 minutes.

Maple Pumpkin Muffins *** My favorite***

2 cups whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 pinch ginger
1 tsp salt
2 eggs beaten
1 ¼ cup solid pack pumpkin
1 cup honey

Mix ingredients bake in muffin pan for 20-25 minutes at 350 degrees farenheit. So moist and sweet you won’t even bother with butter.

Maple Pumpkin Muffins *** My favorite***

2 cups whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 pinch ginger
1 tsp salt
2 eggs beaten
1 ¼ cup solid pack pumpkin
1 cup honey

Mix ingredients bake in muffin pan for 20-25 minutes at 350 degrees farenheit. So moist and sweet you won’t even bother with butter.

Pineapple Bran Muffins

1 ½ cups wheat flour
½ cup wheat bran or wheat germ
2 tsp baking powder
1 tsp baking soda
1/c cup butter
½ cup honey
2 eggs
1 cup crushed pineapple
1 cup pecans, chopped

Mix ingredients. Bake in muffin pan for 20 minutes at 375 degrees farenheit.

Pumpkin Pecan Muffins

4 ¾ cups wheat flour
2 cups honey
1 ½ tsp baking powder
1 ½ tsp cinnamon
1 ½ tsp nutmeg
1 ½ tsp cloves, ground
6 eggs
29 oz solid pack pumpkin
1 cup apple sauce
1 cup chopped pecans or walnuts

Mix all ingredients and bake in muffin pan at 350 degrees farenheit for 35-40 minutes.

Whole Wheat Banana Raisin Muffins

6 Tbs butter
2 Mashed Bananas
1 beaten egg
1/3 cup milk
¼ cup honey
1 2/3 cup wheat flour
¼ tsp baking soda
½ cup golden raisins

Bake in muffin pan at 400 degrees farenheit for 15 minutes

Pumpkin Pancakes

2 cups whole wheat flour
1/3 cup honey or pure maple syrup
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cloves
½ tsp salt
1 2/3 cup buttermilk
¾ cup solid pack pumpkin
3 Large eggs
2 Tbs butter, melted

Mix well. Pour half cup of batter on warm griddle over medium heat. Serve with desired toppings.

Almond Pumpkin Bread

2 cups whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 ½ tsp pumpkin pie spice
1 tsp salt
2 eggs beaten
1 ¼ cup solid pack pumkin
¾ cup honey
½ cup evaporated milk
2 Tb oil or applesauce
½ tsp almond extract
¾ cup sliced almonds

Mix all ingredients and bake in a loaf pan @ 350 degrees farenheit for 60-65 minutes.

Honey Banana Bran Muffins

2 cups bran flakes
1 cup buttermilk
1 banana mashed
¼ cup oil
1/3 cup honey
1 egg
¾ cup whole wheat flour
1 tsp baking soda
1/8 tsp salt

Soak bran flakes in buttermilk for 5-10 minutes (if you don’t have buttermilk use milk with a little lemon juice or vinegar added). You can also substitute Wheaties for fresh bran flakes. Add banana, oil, honey and egg. Mix flour, baking soda and salt separately then add to the rest of ingredients. Bake at 425 degrees farenheit for 15 minutes. Serve with butter or honey butter.

Green Smoothie

8 oz Pure Apple Juice (No sugar added)
1 banana
3 Strawberries (fresh or frozen
1 Tbs Flaxseed Oil
2 Big handfuls of Spinach
1 handful of ice

Blend on high for 30 seconds.
This recipe is so yummy. You’ll never taste the spinach, even kids beg for more. You can substitute the strawberries for blueberries, raspberries, or mangos. You can substitute the Apple Juice for 100% Grape Juice or 100% Pineapple Juice.

Breakfast Bars (Flourless)

These are delicious!

2 cups oatmeal
6 Tablespoons corn meal
2 cups dry milk powder
1 1/2 cups applesauce (no sugar added)
1 20 oz. can crushed pineapple, drained (in natural juices)
1 1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 teaspoon coconut flavoring

Mix together. For a 9"x13" pan with Pam bake 350 degree oven for 20 minutes. For 18 muffins bake for 25 minutes.

Variation: Omit pineapple and coconut flavoring. May flavor with maple flavoring or vanilla. Make as drop cookies and bake 15 minutes in convection oven.

Freeze uneaten muffins for a great grab-and-run breakfast.

Tuesday, March 30, 2010

Pasta e Carciofi (Artichoke Pasta)

3 large artichokes, cooked cleaned & cut or 1 3/4 cup canned artichoke
Juice of one lemon
2 garlic cloves, minced
1/2 cup olive oil
1/2 cup dry white wine
1/2 tsp sea salt
1/8 tsp fresh ground pepper
15 spigs fresh Italian Parsley Leaves, finely chopped
15 fresh sage leaves

1lb tagliatelle or farafelle whole wheat pasta

Boil large pot of cold water. Let pasta cook for 3-5 minutes at rowling boil.

Combine all ingredients and let simmer on low heat for 30 minutes. Drain pasta with colander. Pour back into empty pot and coat with 3 TBS butter.

Toss in sauces and serve with Parmesan or Romano cheese atop.

Multi Grain Bread

2 Cups unbleached flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup corn meal
1/4 cup rye flour
1/4 cup sunflower seeds
1/4 cup honey
1 TB Gluten Flour
2 teaspoons instant yeast (SAF is my favorite)
1 1/2 teaspoons salt
1/4 cup powdered milk
3 TB butter
1 1/4 cup warm water

Combine water, yeast, and honey. Mix and let mixture grow 2 minutes. Add Gluten Flour, butter and everything but the white flour and salt. Mix well and let stand 5 minutes. Add salt. Slowly add the white flour until dough is satiny and forms without being too sticky or too firm.

Transfer to well oiled bowl. Let rise 1 hour. Punch down. Roll out and form loaves. Place in well greased bread pans. Let rise 50 minutes. Gently place on center rack in oven. Bake at 350 degrees farenheit for 35-40 minutes.

Cianti Braised Sirloin & Risotto

1.5 lbs petite top sirloin
salt to taste
pepper to taste
1/8 cup extra virgin olive oil
1 medium yellow onion, diced finely
3 large cloves garlic, minced
1 cups Chianti wine or unsweetend grape juice
16 oz canned tomatoes
2 cups beef broth
2 tsp fresh rosemary

Salt and pepper meat. Heat skillet with olive oil. Sear meat on all sides. Transfer meat to a large cooking pot. Sautee onions in garlic in remaining oil and meat drippings. Transfer to pot.

Add remaing ingredients and simmer in oven at 350 degrees farenheit for 2 1/2 to 3 hours. Serve over Whole Wheat Orzo Pasta or Risotto. Top with Romano or Parmesan Cheese.

Suggest Side: Small Ceasar Salad of Romaine, Tomatoe, and Parmesan

Thursday, March 25, 2010

Pasta Fazoli Soup

1 40 ounce can Clamato juice (Mott's tomato juice seasoned with clam juice)
1 pound lean ground beef, cooked
1 26 ounce can pureed tomatoes
1 yellow onion, finely choppped
1 14 ounce can beef broth
4 stalks celery, chopped
1 14 ounce can water
4 Carrots, sliced
3 TBS Chicken Boullion
1/2 Cabbage, shredded
1 19 ounce can kidney beans
1 19 ounce can navy beans
1 teaspoon oregano
1 teaspoon basil
1/4 tsp hot paprika
1/4 tsp garlic powder
8 ounces rotini pasta

Bring Clamato juice, tomatoes, and beef broth to boil. Add carrots and boullion. Simmer for 30 minutes. Add ground beef. Sautee vegetable until tender. Add to soup base along with beans and spices. Simmer 20 minutes.

Minestrone

1 cup celery including leaves, minced
1 yellow onion, minced
4 carrots, finely chopped
4 TBS butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
1 yellow onion, coarsely chopped
4 carrots, sliced
2 large celery stalks, sliced
1 green bell pepper, chopped
1/2 cup pearled barley
1 cup shell macaroni
1 TBS Parsley, minced
1 tsp oregano
1 tsp basil
2 tsp basil
2 tsp soy sauce
1/8 tsp pepper
1/2 cup Parmesan Cheese, finely grated

Saute minced onion, celery, and carrot in butter until brown. Add peas and beans. Add 3 quarts water.

Cook slowly 2 1/2 hours or until beans are almost done. (Garbanzo beans will stay firm longest) Add remaining vegetables, barley, and spices. Add another cup water if liquid level seems low. Simmer one hour.

Add macaroni noodles and one more cup of water. Simmer 20 minutes. Ladle soup into bowls. Sprinkle with Parmesan Cheese.

Mediterranean Garlic & Herb Shimp

2 Cups Long Grain or Basmati Rice
2 Tbs butter
1 pinch sea salt
24 ounces peeled shrimp, cooked

Sauce:
1/2 cup olive oil
4 Tbsp lemon juice
8 cloves fresh garlic, minced
salt and pepper to taste
3 dashes old bay seasoning
1/2 tsp crushed red pepper
1/2 cup fresh Italian Parsley, finely chopped
1/2 cup Roman cheese, grated
2 cups heavy cream

Steam Rice. Coat with butter and salt. Set aside.

Combine sauce ingredients in medium saucepan and bring to low boil. Add drained shrimp and rice. Stir occasionaly over low heat for approximately 10 minutes until shrimp is heated through and sauce has thickened over rice. Serve hot.

Aztec Chicken Salad

1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 can black beans, drained and rinsed
1 can corn or two cups frozen corn, rinsed
4 oz pepper jack cheese, cubed
1/2 purple oninon, finely chopped
2 cups tortilla chips, broken
1 head Romaine lettuce, rinsed and torn
1/2 pound Spring Salad Mix

2 Chicken Breasts, sliced in thin strips
1 fajita seasoning packet
1 TB Oil

3 oz Catalina Dressing
1 tsp Tabasco Sauce

Place chicken strips in ziploc bag. Coat with fajita seasoning packet. Let marinate in refrigerator for two hours. Heat skillet and brush with oil. Empty bag of chicken into skillet. Sautee chicken over medium heat until thoroughly cooked. Let cool in refrigerator for 15 minutes before serving.

Blend Catalina Dressing and Tobasco Sauce together for 15 seconds. Let flavors meld for 5 minutes. Blend for 10 more seconds.

Toss the salad ingredients together in large mixing bowl. Coat with dressing. Place chicken on top.

Bleu Steak Salad

1 pound Sirloin Steak
3/4 pound rinsed, torn Romaine lettuce
5 ouces Blue Cheese Vinaigrette Dressing
4 tomatoes, thinly sliced
1/2 red onion, thinly sliced
1/3 cup crumbled bleu cheese

Marinate steak or use favorite dry rub prior to grilling. Grill Steak to desired temperature. (Preheat grill and cook on high for 3 1/2 to 4 minutes on each side.

While steak is cooking toss 12 ounces of lettuce in large mixing bowl with bleu cheese vinaigrette dressing untile well coated.

Slice steak into 1/4 inch strips and place over salad. Layer red ioning rings and tomatoe slices over the top of the salad.

Crumble bleu cheese over salad and serve.