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Thursday, December 31, 2009
Jenny’s Whole Wheat Bread
(Makes six loaves)
6 ½ cups of warm water (I get the water as hot as I can get from the tap)
3 T Saf Yeast (divided)
6-7 cups of freshly ground whole wheat flour
2/3 cup total oil/applesauce
3 T lecithin
2/3 cup honey or 1 cup sugar
2 T salt
½ cup Vital Wheat Gluten
3 T Dough Enhancer
8-9ish more cups of whole wheat flour, more or less as needed
Optional: ½ cup ground flax seed
In a large bowl (Bosch/K-tec), place warm water, ½ the yeast, and about 6or 7 cups of the flour. After mixing, it should look about like pancake batter. Cover this mixture and let it “sponge” for 30 minutes. The sponge will be bubbly and smell yeasty.
Stir to punch down. Then add the other half of the yeast (this gives it a yeast “boost”), the oil/applesauce mixture, lecithin, honey, slat, vital wheat gluten and dough enhancer. You would also add the ground flax seed at this point. Mix to blend. Add about 2-3 cups of flour and mix to blend. Keep mixing (I do a #1 or a #2 on the Bosch) and add flour about a ½ cup at a time until the dough starts to clean the sides of the bowl. Stop adding flour. This is a soft and slightly sticky dough. Knead (Bosch #2) for 10 minutes—auto knead for K-tec.
Let dough rise covered fro about 15 minutes. You do not want to let it double in size at this point because that will break the gluten strands you have worked hard to develop. It’s just a mini rise.
Spray counter with vegetable spray. Punch dough down and divide into six pieces. Shape loaves and place in pans sprayed with vegetable spray. (pans measuring 8 ½” x 4 ½” work best.) Cover, let rise until almost doubled.
Bake in oven at 350 degrees for about 25 minutes (180-190 degrees with internal temperature)
When done, immediately take out of pans and cool on racks. Cover with a towel to soften crust or brush with butter.
Tuesday, December 29, 2009
Pancake Syrup - Not Your Maple
Recipes for Coconut syrup, raspberry/blueberry syrup and cinnamon syrup at Home Based Mom -- Ok -I just usually throw the maple out -- in the jar I always use -- such not a fun mom!
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Sunday, December 27, 2009
Cranberry-Almond Cereal Mix
1 cup regular rolled oats
1 cup quick-cooked barley
1 cup cracked wheat
1/2 cup sliced almonds
1 cup dried cranberries
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Mix, Cover tightly; store at room temperature for up to 6 months.
For 2 breakfast servings, in a small saucepan bring 1 1/3 cups water to boiling. Add 2/3 cup of the cereal mix to boiling water.
Reduce heat, Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency. (My cereal cooks for a short 2-3 minutes).
If desired, serve with milk.
ASIAN BBQ PORK
(Recipe adapted from Cuisine at Home)
1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced
2 T. veg. oil
8 Country style spare ribs or pork chops
1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.
*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.
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APPLE STRUDEL PANCAKES
These sound amazing! I'm not sure whether to file them under breakfast or dessert -- They are supposed to be a breakfast food -- but, then pancakes do have "cake" in them -- Maybe that's why I love them! Recipe found at Mindika Moments.
2 C. pancake mix
3 eggs
1 C. buttermilk
1 apple, peeled and cored
½ C. butter, softened
½ C. brown sugar
½ C. peacans, chopped very finely
½ t. cinnamon
1. Mix pancake mix, eggs and buttermilk until well blended. If the batter is too thick, add a little more buttermilk.
2. Slice apple to ¼ inch thick slices.
3. In a small mixing bowl beat the butter, sugar, nuts and cinnamon.
4. Place an apple slice on a greased pancake griddle.
5. Pour desired amount of batter over the top of the apple slice.
6. Allow pancake to cook until bubbles stop popping in the batter
7. Flip to cook the other side. Right after flipping, place 1 spoonful (or desired amount) of butter mixture on top of the pancake to melt.
8. Serve and eat immediately.
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Monday, December 21, 2009
BROWNIES - Very Low Fat
Ingredients:
1/2 c. unsweetened dark cocoa powder
1/2 c. unsweetened applesauce
3 egg whites
1 c. sugar
1 tsp. fine sea salt
1 tsp. vanilla extract
1 tsp. instant coffee granules (optional)
1/2c. white whole wheat pastry flour
Method:
Mix all dry ingredients then add applesauce and egg whites ad fold into dry mixture. Put in 8 inch square pan. Bake at 350 degrees for 20-25 min.
Nutrition Facts/Serving:
99 calories
23 g. carbohydrate
0.5 g. fat
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ARTICHOKE DIP - Made Healthy
Ingredients:
1 15 oz can artichoke hearts rinsed and drained
3/4 c. cannellini beans rinsed and drained
1/4 c. chopped frozen spinach, thawed and drained well
2 tblsp. grated parmesan cheese
2 tbsp. reduced fat sour cream
2 tbsp. part skim ricoota
1/2 tsp olive oil
1/8 tsp. garlic powder
Method:
Heat oven to 350 deg. combine all ingredients in a food processor and pulse to a rough puree spread in a shallow 8 inch serving dish and bake until bubbling (about 30 minutes). Serve with warm pita chips or whole wheat crackers
Nurtition Facts/Serving:
68 calories
9 g. carbohydrate
2 g. fat
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Sunday, December 13, 2009
Cinnamon Coated Pecans
Whip till fluffy:
2 egg whites (use 3 egg whites if your eggs are small)
2 tbs. water
Fold in:
2 lbs pecan halves (almonds or a mix works too)
Mix and toss with egg coated nuts:
2 cups white sugar
2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Spread into a large greased baking sheet. Bake 350 for 15 minutes, stir and bake 15 min more. Continue until coating is dry and nuts are toasted (about an hour)
Store in airtight container or freeze.
Makes a great neighbor or teacher gift!
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Tuesday, December 8, 2009
BBQ Black Bean Burritos
In the crockpot, add the following ingredients:
1 small onion, diced
1/2 tsp garlic, minced
2 cans of black beans, undrained
1 cup bbq sauce
1/4 tsp liquid smoke
2 boneless skinless chicken breasts
Cook all day on low.
Make some spanish rice or white rice on the stove or in the rice cooker.
Fill tortillas with rice and chicken mixture and add cheese, salsa, guacamole and sour cream
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Sunday, December 6, 2009
Peppermint Cream
Basically for 16 oz of whipped cream (either cool whip or real) stir in 1/2 cup of powdered candy canes (crushed in a blender).
Top on your favorite hot cocoa -- freeze the extras! Yum!
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Orange Roughie Dijonaise
INGREDIENTS:
4 orange roughie fillets (6 oz.)
3 tbsp non-fat mayonnaise
1 tbsp mustard
½ tsp prepared horseradish
1 tsp fresh dill (chopped)
2 tbsp bread crumbs (unseasoned)
¼ tsp lemon zest
1 tsp paprika
Vegetable Spray
PROCEDURE:
- Spray baking dish large enough to just fit the fish in a single layer
- Fold the thin end of the fillet under and layer in the pan
- In a bowl, mix the mayonnaise, mustard, horseradish, dill and lemon zest. Spread evenly over the fish
- Sprinkle with the bread crumbs and the paprika
- Spray top of fish with vegetable spray
- Bake uncovered in oven at 350º for approximately 20 minutes
Chef’s Tip: Try spreading blanched spinach or broccoli between the folded layers of fish. NOTE: The sodium content of mustard varies a great deal with Dijon mustard tending to be quite high. Keep this in mind if you are following a low sodium diet plan.
Servings: 4
Fat: 1.5 grams
Calories: 160
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Apple-Kashi Breakfast Pilaf
I great substitute for Oatmeal!
1c Kashi® 7 whole grain pilaf
2c apple juice
2c water
1c apples-peeled and diced
¼ c honey
1 tsp vanilla
1 tsp cinnamon
½ tsp nutmeg
Bring apple juice and water to a boil. Add Kashi® and apples then cover and cook for 1 hour on low heat. Remove from stove and stir in remaining ingredients. Reheat to serve.
Yield: 4 cups
Serving Size: ½ cup
Calories: 152
Fat: 2
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Lavosh Pizza - from Hilton Head Health Institute
1 Large whole wheat Lavosh cracker
6 ounces pasta sauce, fat-free
2 tablespoons fresh garlic, minced
1 ½ cups artichokes, canned, drained, and quartered
1 ½ cups bell pepper, diced
4 cups fresh spinach, chopped
1 cup red onion, thinly sliced
½ cup part-skim mozzarella cheese
¼ cup parmesan cheese, finely grated
2 tablespoons fresh Italian herbs, chopped
Other toppings include: chicken, pineapple, mushrooms, squashes, jalapeños, Canadian bacon, etc. Including these items on the pizza will increase the calorie count
Place Lavosh cracker on large baking sheet. Spread pasta sauce over the cracker all the way to the edges. Sprinkle with garlic. Top with spinach and remaining vegetables. Top with cheeses and herbs. Bake 7 to 10 minutes at 400° or until golden browned and bubbly.
Remove from oven and transfer to a large cutting board. Cut into 8 even pieces.
Number of servings: 4
Serving Size: 2 slices
Calories per serving: 256
Fat grams per serving: 6
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