Ingredients:
1 cup water
4 ounces carob chips
1/3 cup white sugar
3 cups rice milk
½ t. vanilla
Preparation:
1. In a small saucepan over low heat, whisk together the water and carob, stirring occasionally until the chocolate is melted and the mixture is consistent. Add the sugar, stirring well to dissolve. Turn up the heat to medium, bringing the liquid just below the boiling point, stirring constantly, for about 2 minutes. Gradually add the rice milk and vanilla, stirring well until incorporated. Cook until desired temperature and consistency.
Notes: This was EXCELLENT, my kids first taste of Christmas morning hot chocolate. I even liked it in my coffee. I forgot the vanilla but we didn't miss it. We will be having this treat again for sure!
Thursday, December 25, 2008
Dairy-Free Christmas Morning Cinnamon Rolls
INGREDIENTS
* 1 cup soymilk
* 1/3 cup Earth's Balance
* 1 (.25 ounce) package active dry yeast
* 1/2 cup white sugar
* 4 1/2 cups all-purpose flour (more as needed)
* 1 teaspoon salt
* 3 eggs
FILLING:
* 1 cup brown sugar
* 2 tablespoon ground cinnamon
* Earth's Balance
DIRECTIONS
1. Set the oven to warm. Heat the soymilk in a small saucepan until it bubbles, then remove from heat. Add the Earth's Balance and stir until melted; let cool until lukewarm.
2. In bowl of a stand mixer, dissolve the yeast in the soymilk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, knead with dough hook until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl with Earth's Balance, place the dough in the bowl and turn to coat with oil. Turn off oven. Cover bowl with a damp cloth and place in the oven until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar and sprinkle over the rectangles. Roll up the dough into a log and seal the seam.
5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. Bake the rolls for 25 to 30 minutes or until golden. Top with a glaze, cream cheese frosting or eat plain.
* 1 cup soymilk
* 1/3 cup Earth's Balance
* 1 (.25 ounce) package active dry yeast
* 1/2 cup white sugar
* 4 1/2 cups all-purpose flour (more as needed)
* 1 teaspoon salt
* 3 eggs
FILLING:
* 1 cup brown sugar
* 2 tablespoon ground cinnamon
* Earth's Balance
DIRECTIONS
1. Set the oven to warm. Heat the soymilk in a small saucepan until it bubbles, then remove from heat. Add the Earth's Balance and stir until melted; let cool until lukewarm.
2. In bowl of a stand mixer, dissolve the yeast in the soymilk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, knead with dough hook until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl with Earth's Balance, place the dough in the bowl and turn to coat with oil. Turn off oven. Cover bowl with a damp cloth and place in the oven until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar and sprinkle over the rectangles. Roll up the dough into a log and seal the seam.
5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. Bake the rolls for 25 to 30 minutes or until golden. Top with a glaze, cream cheese frosting or eat plain.
Wednesday, December 24, 2008
Dairy-free Cranberry Muffins with Flaxseed & Wheat Germ
Dairy-free Cranberry Muffins with Flaxseed & Wheat Germ
1 1/4 cups chopped frozen cranberries
1/3 cup sugar (for cranberries)
2/3 cup flax meal
1/3 cup sugar (for batter)
1 egg, beaten lightly
2/3 cup orange juice
¼ cup soymilk
1 cup all purpose flour
½ cup whole wheat flour
½ cup wheat germ
1 tablespoon baking powder
1 teaspoon salt
Mix all ingredients together. Bake at 400°F for 15-20 minutes or until muffins test done (Be careful not to over-bake or the muffins will be dry). Yield: 12 muffins
These muffins were a runaway success. My 4 & 6 year olds each ate 3 in one sitting and my husband had 4! Next time I may reduce the sugar a bit.
1 1/4 cups chopped frozen cranberries
1/3 cup sugar (for cranberries)
2/3 cup flax meal
1/3 cup sugar (for batter)
1 egg, beaten lightly
2/3 cup orange juice
¼ cup soymilk
1 cup all purpose flour
½ cup whole wheat flour
½ cup wheat germ
1 tablespoon baking powder
1 teaspoon salt
Mix all ingredients together. Bake at 400°F for 15-20 minutes or until muffins test done (Be careful not to over-bake or the muffins will be dry). Yield: 12 muffins
These muffins were a runaway success. My 4 & 6 year olds each ate 3 in one sitting and my husband had 4! Next time I may reduce the sugar a bit.
Tuesday, November 11, 2008
Crockpot Baked Beans
8 cups of cooked beans (small white beans are good)
1/2 cup ketchup
1 16oz can tomato sauce
1 can of water (rinse out tomato sauce can with water and dump in to crockpot)
1/4 cup molasses plus 1 tablespoon blackstrap molasses
1 large onion, chopped or equivalent onion powder
1 tablespoon dry mustard
1/2 tablespoon salt
1 lb bacon, cut into 1 inch pieces
1.5 cup brown sugar
Mix all together in the crockpot and cook on low 8-10 hours or high 4-5 hours.
1/2 cup ketchup
1 16oz can tomato sauce
1 can of water (rinse out tomato sauce can with water and dump in to crockpot)
1/4 cup molasses plus 1 tablespoon blackstrap molasses
1 large onion, chopped or equivalent onion powder
1 tablespoon dry mustard
1/2 tablespoon salt
1 lb bacon, cut into 1 inch pieces
1.5 cup brown sugar
Mix all together in the crockpot and cook on low 8-10 hours or high 4-5 hours.
Monday, November 10, 2008
Best Blue Cheese Dressing/Dip
* 1 cup plain yogurt
* scant 1 cup mayonnaise
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon dry mustard
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 ounces blue cheese
DIRECTIONS
Freeze the blue cheese hunk. Remove from freezer and use a large knife to cut fine sheets of blue cheese and then crumble to a fine blue cheese dust. Freezing is the key to getting the blue cheese dusty crumbles that better mix in to the dressing.
In a large bowl, whisk together the yogurt, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Can be enjoyed immediately or store in a covered container in the fridge. Yum.
*Recipe modified from Bill's Blue Cheese Dressing on allrecipes.com.
* scant 1 cup mayonnaise
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon dry mustard
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 ounces blue cheese
DIRECTIONS
Freeze the blue cheese hunk. Remove from freezer and use a large knife to cut fine sheets of blue cheese and then crumble to a fine blue cheese dust. Freezing is the key to getting the blue cheese dusty crumbles that better mix in to the dressing.
In a large bowl, whisk together the yogurt, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Can be enjoyed immediately or store in a covered container in the fridge. Yum.
*Recipe modified from Bill's Blue Cheese Dressing on allrecipes.com.
Thin Crust Pizza
Yum! This recipe makes two large thin crust pizzas and enough sauce for these 2 crusts plus some to freeze for later.
Pizza Dough
Yield: 2 thin crust Pizzas
4.5 teaspoons active dry yeast
1/2 tsp. granulated sugar
1.5 cups 110 degree water
3.5 cups all-purpose flour
1 tsp. salt
pizza sauce - of your choice, or see below
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a bowl of mixer, combine flour and salt.
-Pour yeast mixture over flour mixture and mix with dough hook.
-Knead on low speed with dough hook until it begins to climb up the hook.
-On a floured board, working from the edges to the center, press dough into a 12" circle.
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
Quick and easy pizza sauce
Pizza Sauce
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
2 teaspoons garlic powder
1 teaspoon ground paprika
Mix together until smooth.
This pizza was excellent simply topped with fresh basil, mozzarella and a sprinkle of parmesan.
Pizza Dough
Yield: 2 thin crust Pizzas
4.5 teaspoons active dry yeast
1/2 tsp. granulated sugar
1.5 cups 110 degree water
3.5 cups all-purpose flour
1 tsp. salt
pizza sauce - of your choice, or see below
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a bowl of mixer, combine flour and salt.
-Pour yeast mixture over flour mixture and mix with dough hook.
-Knead on low speed with dough hook until it begins to climb up the hook.
-On a floured board, working from the edges to the center, press dough into a 12" circle.
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
Quick and easy pizza sauce
Pizza Sauce
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
2 teaspoons garlic powder
1 teaspoon ground paprika
Mix together until smooth.
This pizza was excellent simply topped with fresh basil, mozzarella and a sprinkle of parmesan.
Saturday, November 8, 2008
Cooking from the cupboards
This week we are on a tight budget until payday so I took an inventory of our freezer, fridge and cabinets and came up with a menu that requires very little purchases.
Saturday: bake WWII molasses oatmeal cookies, soak white beans overnight
L – cheese pizza, salad with homemade blue cheese
D – chili & cornbread
Sunday: cook white beans, bake bread
L – barley bean vegetable soup
D – spaghetti & sauce (make extra sauce for Thursday)
Monday:
D – white bean & chicken chili, salad
Tuesday:
D - (crockpot) split pea soup
Wednesday: bake more bread if needed
chicken and vegetable stir fry over steamed rice
Thursday:
Chicken thighs cacciatore & multi grain penne
Friday:
leftovers
We have the makings for the following treats:
apple crisp or pie
rice krispy treats
cookies
All we need to buy this weekend is some cereal for breakfasts, Earth's balance, string cheese for Carl's work snacks, frozen spinach, soy yogurt for snacks, milk, broccoli, potatoes and bananas. We even have a $10 gift card to Target and cereal is on sale buy 5 and get a free gallon of milk.
Saturday: bake WWII molasses oatmeal cookies, soak white beans overnight
L – cheese pizza, salad with homemade blue cheese
D – chili & cornbread
Sunday: cook white beans, bake bread
L – barley bean vegetable soup
D – spaghetti & sauce (make extra sauce for Thursday)
Monday:
D – white bean & chicken chili, salad
Tuesday:
D - (crockpot) split pea soup
Wednesday: bake more bread if needed
chicken and vegetable stir fry over steamed rice
Thursday:
Chicken thighs cacciatore & multi grain penne
Friday:
leftovers
We have the makings for the following treats:
apple crisp or pie
rice krispy treats
cookies
All we need to buy this weekend is some cereal for breakfasts, Earth's balance, string cheese for Carl's work snacks, frozen spinach, soy yogurt for snacks, milk, broccoli, potatoes and bananas. We even have a $10 gift card to Target and cereal is on sale buy 5 and get a free gallon of milk.
WWII Molasses Oatmeal Cookies
This makes a huge double batch of almost healthy cookies. Shortening is not my first choice but we had it on hand.
INGREDIENTS
* 1.5 cups all-purpose flour
* 2 cups whole wheat flour
* 4 cups oatmeal
* 2 teaspoon baking soda
* 2 teaspoon baking powder
* 2 teaspoon salt
* 3/4 cup white sugar
* 3/4 cup brown sugar
* 1.5 cups shortening
* 5 eggs, beaten
* 1 cup molasses (I used about 5/6 cup molasses and 1/6 cup blackstrap molasses)
* 2 tablespooons vanilla extract
* 1/2 cup flax meal
* 1/2 cup wheat germ
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flours, wheat germ, flax meal, oatmeal, baking soda, baking powder, and salt.
3. In another large bowl, beat the sugars with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Drop by teaspoonfuls onto ungreased baking sheets.
4. Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely (or eat them straight from the oven).
Verdict:
DH: thumbs down, didn't like them at all - a cookie he doesn't like is a rare thing
DS1: Loved them
DS2: Loved them
Me: They were pretty good. Not my favorite but I enjoyed them.
Modified from this recipe on Allrecipes.com.
INGREDIENTS
* 1.5 cups all-purpose flour
* 2 cups whole wheat flour
* 4 cups oatmeal
* 2 teaspoon baking soda
* 2 teaspoon baking powder
* 2 teaspoon salt
* 3/4 cup white sugar
* 3/4 cup brown sugar
* 1.5 cups shortening
* 5 eggs, beaten
* 1 cup molasses (I used about 5/6 cup molasses and 1/6 cup blackstrap molasses)
* 2 tablespooons vanilla extract
* 1/2 cup flax meal
* 1/2 cup wheat germ
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flours, wheat germ, flax meal, oatmeal, baking soda, baking powder, and salt.
3. In another large bowl, beat the sugars with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Drop by teaspoonfuls onto ungreased baking sheets.
4. Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely (or eat them straight from the oven).
Verdict:
DH: thumbs down, didn't like them at all - a cookie he doesn't like is a rare thing
DS1: Loved them
DS2: Loved them
Me: They were pretty good. Not my favorite but I enjoyed them.
Modified from this recipe on Allrecipes.com.
Friday, October 17, 2008
Spinach Artichoke Dip Two Ways
For both:
28 oz frozen chopped spinach
2 12 oz bags of frozen artichoke hearts, chopped fine
6 cloves of garlic minced and smashed with some sea salt
salt & pepper
paprika
1 cup mayonnaise
For dairy free:
2 oz tofu
1/4 cup tofutti "cream cheese"
For dairy cheesey goodness:
2 cups grated Parmesan cheese
2 8oz chunks of cream cheese
6 oz of tofu
1/4 cup sour cream
Mix a bit of ingredients "for both" with dairy-free ingredients in stand mixer. Place in a small greased baking dish. Bake at 350F for about 15-20 minutes.
Mix remaining "for both" ingredients with cheesey goodness ingredients in stand mixer. Place in two pie dishes - one to bake for now, one to freeze for later. Bake at 350F until hot & bubbly through (25-30 minutes).
Serve both with carrot & celery sticks, sliced baguette and crackers.
28 oz frozen chopped spinach
2 12 oz bags of frozen artichoke hearts, chopped fine
6 cloves of garlic minced and smashed with some sea salt
salt & pepper
paprika
1 cup mayonnaise
For dairy free:
2 oz tofu
1/4 cup tofutti "cream cheese"
For dairy cheesey goodness:
2 cups grated Parmesan cheese
2 8oz chunks of cream cheese
6 oz of tofu
1/4 cup sour cream
Mix a bit of ingredients "for both" with dairy-free ingredients in stand mixer. Place in a small greased baking dish. Bake at 350F for about 15-20 minutes.
Mix remaining "for both" ingredients with cheesey goodness ingredients in stand mixer. Place in two pie dishes - one to bake for now, one to freeze for later. Bake at 350F until hot & bubbly through (25-30 minutes).
Serve both with carrot & celery sticks, sliced baguette and crackers.
Saturday, September 27, 2008
Menu Plan
Saturday
Lunch - bean burritos
Dinner - homemade pizza, salad (make blue cheese dressing)
Sunday
manicotti, salad
Monday - Zachary's Dinner Pick
cheese, bean & chicken burritos
Tuesday - William's Dinner Pick
Chicken burger with tomato & "cream cheese" with ketchup & mustard.
Wednesday - Daddy's Birthday Day
Breakfast - french toast with sausage
Dinner - Beef stroganoff, egg noodles, salad
Thursday
sweet & sour chicken with broccoli, carrots & celery, steamed rice
BIRTHDAY WEEKEND
Friday
Grandma's Enchiladas
Saturday - Race
Breakfast - apple drop donuts
Dinner - early dinner before race, dinner at race or take picnic to race
Sunday
homemade sushi
Lunch - bean burritos
Dinner - homemade pizza, salad (make blue cheese dressing)
Sunday
manicotti, salad
Monday - Zachary's Dinner Pick
cheese, bean & chicken burritos
Tuesday - William's Dinner Pick
Chicken burger with tomato & "cream cheese" with ketchup & mustard.
Wednesday - Daddy's Birthday Day
Breakfast - french toast with sausage
Dinner - Beef stroganoff, egg noodles, salad
Thursday
sweet & sour chicken with broccoli, carrots & celery, steamed rice
BIRTHDAY WEEKEND
Friday
Grandma's Enchiladas
Saturday - Race
Breakfast - apple drop donuts
Dinner - early dinner before race, dinner at race or take picnic to race
Sunday
homemade sushi
Monday, September 1, 2008
Menu Planning Monday
Monday - grilled burgers on homemade whole wheat buns, roasted beets, red velvet cupcakes
Tuesday - chicken stir fry with bok choy, summer squash & carrots, steamed brown rice
Wednesday - salmon patties on leftover buns, red potato salad, cucumber slices, watermelon
Thursday - spaghetti sauce (from freezer), whole wheat flax penne, salad or zucchini
Friday - beans in the crockpot, potato salad, veggies
Saturday - possibly date night?
Tuesday - chicken stir fry with bok choy, summer squash & carrots, steamed brown rice
Wednesday - salmon patties on leftover buns, red potato salad, cucumber slices, watermelon
Thursday - spaghetti sauce (from freezer), whole wheat flax penne, salad or zucchini
Friday - beans in the crockpot, potato salad, veggies
Saturday - possibly date night?
Wednesday, August 20, 2008
Menu Plan
Wednesday - Costco Chicken, TJ's mixed grains, broccoli & carrots
Thursday - nitrate free hot dogs, grilled zucchini
Friday - ww flax penne with sauce from the freezer, salad with blue cheese
Saturday - coconut curry tofu, ww couscous
Sunday - Grilled salmon, grilled squash, ww couscous
Thursday - nitrate free hot dogs, grilled zucchini
Friday - ww flax penne with sauce from the freezer, salad with blue cheese
Saturday - coconut curry tofu, ww couscous
Sunday - Grilled salmon, grilled squash, ww couscous
Saturday, August 9, 2008
A little sweet, a little spicy - Mexican Style Rub
This is my very first rub and it is just spectacular! So delicious!
Mix together:
• 1 pinch red pepper flakes + small dash of cayenne pepper
• 2 tablespoons sweet paprika
• 1 tablespoon ground cumin
• 2 teaspoons fresh ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon cocoa powder
• 1 tablespoon sugar
• 1 tablespoon salt
Store leftovers in an airtight container.
I drizzled some skinless/boneless chicken thighs with a little bit of olive oil and then coated both sides with the rub. DH grilled. They were FABULOUS! YUM!
Great on beef and pork loin chops.
Terrific on chicken breast pounded thin, coated with the rub, refrigerated overnight and grilled.
We use this all the time so here is the industrial size recipe -
Mix together:
• 1 pinch red pepper flakes + small dash of cayenne pepper
• 2 tablespoons sweet paprika
• 1 tablespoon ground cumin
• 2 teaspoons fresh ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon cocoa powder
• 1 tablespoon sugar
• 1 tablespoon salt
Store leftovers in an airtight container.
I drizzled some skinless/boneless chicken thighs with a little bit of olive oil and then coated both sides with the rub. DH grilled. They were FABULOUS! YUM!
Great on beef and pork loin chops.
Terrific on chicken breast pounded thin, coated with the rub, refrigerated overnight and grilled.
We use this all the time so here is the industrial size recipe -
Mix together:
• 1 teaspoon red pepper flakes + large dash of cayenne pepper (or to taste)
• 1/2 cup sweet paprika
• 1/4 cup ground cumin
• 2 tablespoons + 2 teaspoons fresh ground black pepper
• 2 tablespoons + 2 teaspoons dried oregano
• 1.5 tablespoons cocoa powder
• 1/4 cup sugar
• 1/4 cup salt
Store in an airtight container.
Menu Plan
Saturday
On the grill: chicken (with Mexi-Rub), zucchini, corn and a par-baked loaf of sourdough bread
Sunday
Grilled turkey teriyaki turkey burgers on whole wheat buns(grill extra chicken), carrot foil packets on grill, green salad
teriyaki sauce mixed with ground turkey, bread crumbs, egg
Monday
leftover grilled Mexi-Rub chicken on whole wheat buns with a spicy mayo & romaine, beans
Tuesday
(take chicken breasts out of freezer - freeze leftover ground turkey)
Whole grain flax spaghetti with turkey tomato sauce, green salad
Wednesday
(bake pumpkin bread)
leftover spaghetti, mixed veggies
Thursday
(grill chicken breasts for Saturday)
grilled hot dogs, grilled zucchini
HOMESCHOOL CONFERENCE/VACATION!!!
Friday
Breakfast - Starbucks, donuts and bananas on the way
Lunch - almond butter sandwiches, sliced apples & supplement with food from hotel vendors
Dinner - take out in the hotel room
Saturday
Breakfast - coffee, bagels, cream cheese, tofutii cream cheese, lox, bananas, apples
Lunch - take out or lunch from hotel
Dinner - Vegetable pasta salad topped with grilled chicken
Sunday
Breakfast - coffee, bagels, cream cheese, tofutii cream cheese, lox, bananas, apples
Lunch - Chinese Chicken Salad ala Grandma
Dinner - on the way home
Snacks to pack:
crackers
beef jerky
chips & salsa
muffins
fruit
veggies & hummus
On the grill: chicken (with Mexi-Rub), zucchini, corn and a par-baked loaf of sourdough bread
Sunday
Grilled turkey teriyaki turkey burgers on whole wheat buns(grill extra chicken), carrot foil packets on grill, green salad
teriyaki sauce mixed with ground turkey, bread crumbs, egg
Monday
leftover grilled Mexi-Rub chicken on whole wheat buns with a spicy mayo & romaine, beans
Tuesday
(take chicken breasts out of freezer - freeze leftover ground turkey)
Whole grain flax spaghetti with turkey tomato sauce, green salad
Wednesday
(bake pumpkin bread)
leftover spaghetti, mixed veggies
Thursday
(grill chicken breasts for Saturday)
grilled hot dogs, grilled zucchini
HOMESCHOOL CONFERENCE/VACATION!!!
Friday
Breakfast - Starbucks, donuts and bananas on the way
Lunch - almond butter sandwiches, sliced apples & supplement with food from hotel vendors
Dinner - take out in the hotel room
Saturday
Breakfast - coffee, bagels, cream cheese, tofutii cream cheese, lox, bananas, apples
Lunch - take out or lunch from hotel
Dinner - Vegetable pasta salad topped with grilled chicken
Sunday
Breakfast - coffee, bagels, cream cheese, tofutii cream cheese, lox, bananas, apples
Lunch - Chinese Chicken Salad ala Grandma
Dinner - on the way home
Snacks to pack:
crackers
beef jerky
chips & salsa
muffins
fruit
veggies & hummus
Monday, July 21, 2008
Menu Planning Monday
Monday - leftover bbq mahi mahi, red potato salad and mixed veggies
Tuesday - bbq chicken, red potato salad, broccoli
Wednesday - eggs scrambled with spinach, fried potatoes, fruit
Thursday - spaghetti sauce with sausage in the crockpot, flax whole grain pasta, salad
Friday - leftover pasta, salad
Saturday - ??
Sunday - grilled chicken, grilled squash, potato packets on the grill
Tuesday - bbq chicken, red potato salad, broccoli
Wednesday - eggs scrambled with spinach, fried potatoes, fruit
Thursday - spaghetti sauce with sausage in the crockpot, flax whole grain pasta, salad
Friday - leftover pasta, salad
Saturday - ??
Sunday - grilled chicken, grilled squash, potato packets on the grill
Wednesday, July 16, 2008
Raisin Bran Muffins dairy free
* 3 cup bran flakes cereal with raisins
* 2 cup soymilk
* 2 egg
* 1/2 cup applesauce
* 1 tablespoon vanilla
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1.5 tablespoons baking powder
* 1/4 teaspoon salt
* 1/2 cup honey
* ~1/4 cup flax meal
* big sprinkle of cinnamon
DIRECTIONS
1. Preheat oven to 375F. Lightly grease 12 muffin cups.
2. Combine raisin bran cereal and soymilk. Let stand until mixture is moistened. Beat in egg and applesauce. Mix in flours, baking powder, flaxseed meal, cinnamon, salt and honey, stirring only until combined. Fill greased muffin pans.
3. Bake in preheated oven for 20 minutes, until toothpick inserted into center of a muffin comes out clean.
* 2 cup soymilk
* 2 egg
* 1/2 cup applesauce
* 1 tablespoon vanilla
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1.5 tablespoons baking powder
* 1/4 teaspoon salt
* 1/2 cup honey
* ~1/4 cup flax meal
* big sprinkle of cinnamon
DIRECTIONS
1. Preheat oven to 375F. Lightly grease 12 muffin cups.
2. Combine raisin bran cereal and soymilk. Let stand until mixture is moistened. Beat in egg and applesauce. Mix in flours, baking powder, flaxseed meal, cinnamon, salt and honey, stirring only until combined. Fill greased muffin pans.
3. Bake in preheated oven for 20 minutes, until toothpick inserted into center of a muffin comes out clean.
Tuesday, July 15, 2008
Turkey & Broccoli Curry Bake - dairy free
8 cups of par cooked broccoli
small cooked turkey breast roast
coming soon
small cooked turkey breast roast
coming soon
Sunday, July 13, 2008
Menu Planning Monday (on Sunday)
Visit Organizing Junkie for more menus.
I am working on cooking from the pantry and freezer. We are buying the bare minimum and really try to stretch our budget this month. Thankfully our freezer was nicely stocked and my mom cleaned out her freezer in to ours recently!
Monday
chicken & bean enchiladas (sauce in the freezer, beans in the freezer, whole wheat tortillas, leftover grilled chicken) & broccoli-corn salad
Tuesday
Flax Whole Grain penne with sausage & meat sauce (make big pot)
Wednesday
blueberry & flax pancakes, eggs
Thursday
Crockpot lasagna with spinach and leftover meat sauce, salad
Friday
soy marinated mahi mahi, steamed rice, garlicky pepper broccoli
Saturday
pea & potato soup, salad, fresh bread
Sunday
grilled chicken, foil pack potatoes, mixed vegetables
Treats & snacks:
oatmeal bars
miracle cookies (recipe coming)
fresh fruit popsicles
Wednesday, July 9, 2008
To Try - Bobotie
Bobotie
No self respecting South African housewife does not own (and treasure!) a favourite bobotie recipe.
* 2 tablespoons vegetable oil
* 2 onions, peeled and sliced
* 2 1/4 pounds good quality lean ground beef
* 1 thickish slice of white bread
* 1 cup milk
* 1 tablespoon medium curry powder (or hot for the hale and brave)
* 1 1/2 tablespoons sugar
* 2 teaspoons salt
* freshly grated pepper (about a half teaspoon)
* 3/4 teaspoon turmeric
* 1 1/2 tablespoons malt vinegar
* 1/2 cup seedless raisins
* 2 tablespoons strong chutney
* 2 bay leaves (or fresh lemon leaves if available)
* 2 medium eggs
METHOD
Preheat oven to 350°F.
Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.
Soak bread in half the milk, squeeze out excess milk and mash with a fork - DON'T TOSS SQUEEZED OUT MILK! Pour it straight back into remaining milk. Set milk aside.
Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.
Bake for 50-60 minutes in preheated 350°F oven.
Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.
Serve with steamed rice (traditionally yellow!) and extra chutney.
Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.
Serves: 6
No self respecting South African housewife does not own (and treasure!) a favourite bobotie recipe.
* 2 tablespoons vegetable oil
* 2 onions, peeled and sliced
* 2 1/4 pounds good quality lean ground beef
* 1 thickish slice of white bread
* 1 cup milk
* 1 tablespoon medium curry powder (or hot for the hale and brave)
* 1 1/2 tablespoons sugar
* 2 teaspoons salt
* freshly grated pepper (about a half teaspoon)
* 3/4 teaspoon turmeric
* 1 1/2 tablespoons malt vinegar
* 1/2 cup seedless raisins
* 2 tablespoons strong chutney
* 2 bay leaves (or fresh lemon leaves if available)
* 2 medium eggs
METHOD
Preheat oven to 350°F.
Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.
Soak bread in half the milk, squeeze out excess milk and mash with a fork - DON'T TOSS SQUEEZED OUT MILK! Pour it straight back into remaining milk. Set milk aside.
Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.
Bake for 50-60 minutes in preheated 350°F oven.
Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.
Serve with steamed rice (traditionally yellow!) and extra chutney.
Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.
Serves: 6
Monday, June 30, 2008
Almond Oatmeal Bars (dairy free and lower carb)
This recipe is modified from a recipe by my friend Brandy. Modified to be lower carb, higher protein, higher fiber and dairy free (I am sure it would be excellent with chocolate chips but then the kids couldn't eat it!).
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Almond Oatmeal Bars
¾ cup whole wheat pastry flour
½ cup wheat germ
¼ cup almond meal
2 ½ cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup flax meal
¾ cup brown sugar
¼ cup oil
½ cup applesauce
2 eggs
2 teaspoons vanilla
2/3 cup sliced almonds
Mix the whole wheat pastry flour through to and
including the flax meal in a large mixing bowl.
Mix the sugar through the vanilla in a separate
container. Add the wet to the dry and the almonds and mix.
It'll be kind of clumpy, but put it all in a lightly greased 9X13 pan
and kind of push it down so it's even. Bake at 350
for 15 minutes. When it's cool, cut into bars.
Notes: While quite tasty these are really crumbly. Not super sweet. Next time I think I will cut out the almond meal and use a 1/2 cup oil and 1/2 cup applesauce - reducing applesauce may mean that I need to add a little more sugar too or maybe honey.
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Almond Oatmeal Bars
¾ cup whole wheat pastry flour
½ cup wheat germ
¼ cup almond meal
2 ½ cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup flax meal
¾ cup brown sugar
¼ cup oil
½ cup applesauce
2 eggs
2 teaspoons vanilla
2/3 cup sliced almonds
Mix the whole wheat pastry flour through to and
including the flax meal in a large mixing bowl.
Mix the sugar through the vanilla in a separate
container. Add the wet to the dry and the almonds and mix.
It'll be kind of clumpy, but put it all in a lightly greased 9X13 pan
and kind of push it down so it's even. Bake at 350
for 15 minutes. When it's cool, cut into bars.
Notes: While quite tasty these are really crumbly. Not super sweet. Next time I think I will cut out the almond meal and use a 1/2 cup oil and 1/2 cup applesauce - reducing applesauce may mean that I need to add a little more sugar too or maybe honey.
Delicious Dairy-Free Pesto
*big bunch of farmer's market fresh basil (enough to fill the bowl of the food processor without packing at all)
*4 large garlic cloves minced with...
*about a tablespoon of kosher salt
*1 can of white beans, drained and rinsed
*about 1/2 c - 3/4 c walnuts
EVOO
Blend all ingredients except EVOO together in the food processor until smooth. Stream in EVOO - about 1/2 cup while machine runs. Using pasta cooking water to thin and serve over pasta. YUM!
Notes:
Most pesto recipes call for parmesan, this was fine without.
Used walnuts because they are cheaper than pine nuts and we had them on hand. Might try with pine nuts next time.
Served over whole wheat flax fussili with a side of balsamic glazed tofu - next time process some tofu in the mix to add protein without DH complaining about eating tofu.
Made enough for 2 family sized meals plus a husband sized lunch serving. Will try freezing leftovers.
*4 large garlic cloves minced with...
*about a tablespoon of kosher salt
*1 can of white beans, drained and rinsed
*about 1/2 c - 3/4 c walnuts
EVOO
Blend all ingredients except EVOO together in the food processor until smooth. Stream in EVOO - about 1/2 cup while machine runs. Using pasta cooking water to thin and serve over pasta. YUM!
Notes:
Most pesto recipes call for parmesan, this was fine without.
Used walnuts because they are cheaper than pine nuts and we had them on hand. Might try with pine nuts next time.
Served over whole wheat flax fussili with a side of balsamic glazed tofu - next time process some tofu in the mix to add protein without DH complaining about eating tofu.
Made enough for 2 family sized meals plus a husband sized lunch serving. Will try freezing leftovers.
Friday, June 27, 2008
Menu Plan
Saturday
(cook beans & bake buns)
B - oatmeal & blueberries
L - black bean burritos, salad
D - pork roast, roasted potatoes, greens, applesauce
Sunday
B - pumpkin flax pancakes & sausage
L - Ham soup (split pea), salad
D - grilled salmon burgers, grilled veggies, coleslaw
Monday
D - spaghetti with white beans, salad
Tuesday
D - mahi mahi, mixed whole grains, broccoli
Wednesday
D - baked chicken and ?
Thursday
D - leftovers
Friday 4th of July
BBQ at Grandma's
(cook beans & bake buns)
B - oatmeal & blueberries
L - black bean burritos, salad
D - pork roast, roasted potatoes, greens, applesauce
Sunday
B - pumpkin flax pancakes & sausage
L - Ham soup (split pea), salad
D - grilled salmon burgers, grilled veggies, coleslaw
Monday
D - spaghetti with white beans, salad
Tuesday
D - mahi mahi, mixed whole grains, broccoli
Wednesday
D - baked chicken and ?
Thursday
D - leftovers
Friday 4th of July
BBQ at Grandma's
Turkey Meatloaf
TURKEY MEATLOAF
1 tblsp. EVOO
sprinkle dehydrated chopped onions
~ 2/3 cup chopped celery & leaves
½ cup grated carrot
3/4 tsp. dried thyme (couldn’t find any in my cabinet)
1 tsp. dried sage
Sprinkle poultry seasoning
2 packages lean ground turkey
2 large apples grated
1/2 c. dried bread crumbs
½ c flax meal
2/3 cup crumbled whole grain crackers
2 lg. egg, lightly beaten
¼ c. chopped fresh parsley
2 tbsp. Hot & Sweet mustard
1 tsp. salt
a few grinds of freshly ground pepper
GLAZE:
2 tbsp. rice vinegar
2 tbsp. brown sugar
2 tsp. Hot & Sweet mustard
Heat oil in a small skillet over medium heat. Add onions, carrot and celery and saute 3 minutes or until softened. Stir in thyme and sage and let cool slightly. Combine vegetable mixture in large bowl with turkey, flax/bread/cracker crumbs, apple, egg, parsley, salt, mustard and pepper. Mix well. Pack into a greased 8 x 8 inch baking dish. GLAZE: Combine ingredients in small bowl and brush over top of loaf. Bake at 350 degrees for 60+ minutes or until 165F+. Pour off any fat.
1 tblsp. EVOO
sprinkle dehydrated chopped onions
~ 2/3 cup chopped celery & leaves
½ cup grated carrot
3/4 tsp. dried thyme (couldn’t find any in my cabinet)
1 tsp. dried sage
Sprinkle poultry seasoning
2 packages lean ground turkey
2 large apples grated
1/2 c. dried bread crumbs
½ c flax meal
2/3 cup crumbled whole grain crackers
2 lg. egg, lightly beaten
¼ c. chopped fresh parsley
2 tbsp. Hot & Sweet mustard
1 tsp. salt
a few grinds of freshly ground pepper
GLAZE:
2 tbsp. rice vinegar
2 tbsp. brown sugar
2 tsp. Hot & Sweet mustard
Heat oil in a small skillet over medium heat. Add onions, carrot and celery and saute 3 minutes or until softened. Stir in thyme and sage and let cool slightly. Combine vegetable mixture in large bowl with turkey, flax/bread/cracker crumbs, apple, egg, parsley, salt, mustard and pepper. Mix well. Pack into a greased 8 x 8 inch baking dish. GLAZE: Combine ingredients in small bowl and brush over top of loaf. Bake at 350 degrees for 60+ minutes or until 165F+. Pour off any fat.
Wheat Germ Balls (Dairy Free)
Combine in bowl of mixer:
2 c flour
1 c toasted wheat germ
1 c shortening
3/4 c sugar
2 T flax seed meal
1/4 c water
1+ T vanilla
1/2 t salt
Beat at low speed until well combined. Roll in to 1" balls (or worms if you are 3 and balls are hard to manage). Roll in more wheat germ. Bake on cookie sheet for 12-15 minutes at 350F. Alternate: Smash down cookies with fork (like peanut butter cookies).
Adapted from More-With-Less.
Notes: I don't like to cook with shortening but I had some in the cabinet and didn't want to waste it. I figure one batch of cookies couldn't hurt so in to the mixer the nasty shortening went. These cookies are tasty. The wheat germ and flax are healthy additions without being over powering. I will try to make these again using Earth's Balance instead of the shortening. The kids really enjoyed rolling them out and rolling them in wheat germ.
2 c flour
1 c toasted wheat germ
1 c shortening
3/4 c sugar
2 T flax seed meal
1/4 c water
1+ T vanilla
1/2 t salt
Beat at low speed until well combined. Roll in to 1" balls (or worms if you are 3 and balls are hard to manage). Roll in more wheat germ. Bake on cookie sheet for 12-15 minutes at 350F. Alternate: Smash down cookies with fork (like peanut butter cookies).
Adapted from More-With-Less.
Notes: I don't like to cook with shortening but I had some in the cabinet and didn't want to waste it. I figure one batch of cookies couldn't hurt so in to the mixer the nasty shortening went. These cookies are tasty. The wheat germ and flax are healthy additions without being over powering. I will try to make these again using Earth's Balance instead of the shortening. The kids really enjoyed rolling them out and rolling them in wheat germ.
Friday, June 20, 2008
Menu Planning Monday (on Friday! oops!)
Monday
Tuesday - inside out cabbage roll casserole, mashed red potatoes
Wednesday - mahi-mahi, mashed sweet potatoes, steamed carrots and cucumber & tomato salad with fresh basil and balsamic
Thursday - crockpot turkey chili, brown rice, steamed veggies - carrot, summer squash, eggplant, broccoli
Friday - leftover inside out cabbage roll casserole, mashed red potatoes
Saturday - vegetable & bean enchiladas, salad
Sunday - roasted vegetables, baked chicken, mixed whole grains
Tuesday - inside out cabbage roll casserole, mashed red potatoes
Wednesday - mahi-mahi, mashed sweet potatoes, steamed carrots and cucumber & tomato salad with fresh basil and balsamic
Thursday - crockpot turkey chili, brown rice, steamed veggies - carrot, summer squash, eggplant, broccoli
Friday - leftover inside out cabbage roll casserole, mashed red potatoes
Saturday - vegetable & bean enchiladas, salad
Sunday - roasted vegetables, baked chicken, mixed whole grains
Saturday, June 7, 2008
Menu Planning Monday (on Saturday!)
Sun – grilled chicken, carrot salad, a TBD whole grain
Mon – spaghetti with beef red sauce, pasta, salad
Tues – Asian chicken salad (using leftover spaghetti)
Wed – baked penne with leftover meat sauce, salad
Thurs – bean burritos, broccoli with corn & tomatoes
Fri – (leftover) penne with seafood “butter” sauce, garlicky green beans
Sat – Date night - celebrating 10 years of marriage! Kids eat at Grandma's, parents eat at the Melting Pot!
Mon – spaghetti with beef red sauce, pasta, salad
Tues – Asian chicken salad (using leftover spaghetti)
Wed – baked penne with leftover meat sauce, salad
Thurs – bean burritos, broccoli with corn & tomatoes
Fri – (leftover) penne with seafood “butter” sauce, garlicky green beans
Sat – Date night - celebrating 10 years of marriage! Kids eat at Grandma's, parents eat at the Melting Pot!
Sunday, May 25, 2008
Kale & Broccoli
At the store today Zachary found some super wrinkly organic kale that he wanted to try. So we made this nutrient rich side dish to accompany a big pasta feast for dinner.
1 bunch kale, washed, stems removed and chopped
2-3 cups of broccoli florets, broken in to bite size pieces
olive oil
2-3 garlic cloves, chopped
sea salt
large pinch of red pepper flakes
good quality balsamic vinegar
in a large pan heat a good slosh of olive oil, add garlic and red pepper flakes and stir for a few seconds. Add broccoli and cook for 1-2 minutes, shaking/stirring occasionally. Add kale and stir. Add 1/4 cup water and cover for 2-3 minutes. Remove lid and cook until everything is cooked through but still bright green. Give a good slosh of balsamic vinegar before serving. YUM.
1 bunch kale, washed, stems removed and chopped
2-3 cups of broccoli florets, broken in to bite size pieces
olive oil
2-3 garlic cloves, chopped
sea salt
large pinch of red pepper flakes
good quality balsamic vinegar
in a large pan heat a good slosh of olive oil, add garlic and red pepper flakes and stir for a few seconds. Add broccoli and cook for 1-2 minutes, shaking/stirring occasionally. Add kale and stir. Add 1/4 cup water and cover for 2-3 minutes. Remove lid and cook until everything is cooked through but still bright green. Give a good slosh of balsamic vinegar before serving. YUM.
Sunday, May 18, 2008
Menu Planning Monday (on Sunday)
Monday – Chinese chicken salad (using the dressing from Asian noodle salad) and pork potstickers & brown rice
Tuesday – buffalo wings, veggies & blue cheese dip
Wednesday – lasagna, roasted asparagus
Thursday - sourdough buffalo burgers with avocado, salad
Friday - pork loin chops, mashed red potatoes, garlicky green beans
Saturday - grilled vegetables (fresh from the farmer's market), grilled chicken and grilled sausages or hot dogs
Sunday - something wonderful inspired by Saturday's farmer's market finds
Other possible attempts:
toffee
some type of no-bake oatmeal treats
Tuesday – buffalo wings, veggies & blue cheese dip
Wednesday – lasagna, roasted asparagus
Thursday - sourdough buffalo burgers with avocado, salad
Friday - pork loin chops, mashed red potatoes, garlicky green beans
Saturday - grilled vegetables (fresh from the farmer's market), grilled chicken and grilled sausages or hot dogs
Sunday - something wonderful inspired by Saturday's farmer's market finds
Other possible attempts:
toffee
some type of no-bake oatmeal treats
Friday, May 16, 2008
Spicy Ranch Dressing
INGREDIENTS
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* heaping 1/2 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* heaping 1/2 teaspoon cumin
* heaping 1/2 teaspoon chili powder
* cayenne pepper taste
* juice of one lime
* milk to thin
Mix all ingredients together with a wisk. Add cayenne to taste and milk to thin as needed.
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* heaping 1/2 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* heaping 1/2 teaspoon cumin
* heaping 1/2 teaspoon chili powder
* cayenne pepper taste
* juice of one lime
* milk to thin
Mix all ingredients together with a wisk. Add cayenne to taste and milk to thin as needed.
Monday, May 12, 2008
Menu Planning Monday
Monday mushroom chicken, rice, green beans
Tuesday handmade meatballs, red sauce, whole wheat flax spaghetti, salad with blue cheese
Wednesday Gyros with fresh baked pitas or flatbread and cucumber & tomato salad (thanks for the idea Becky!)
Thursday leftovers
Friday pizza & salad
Saturday Mom's birthday fiesta!
Sunday Fiesta leftovers
Tuesday handmade meatballs, red sauce, whole wheat flax spaghetti, salad with blue cheese
Wednesday Gyros with fresh baked pitas or flatbread and cucumber & tomato salad (thanks for the idea Becky!)
Thursday leftovers
Friday pizza & salad
Saturday Mom's birthday fiesta!
Sunday Fiesta leftovers
Tuesday, May 6, 2008
Asian Noodle Salad
This recipe is adapted from Pioneer Woman who adapted it from Jamie Oliver. However it ended up here, I am so glad it did! YUM!
1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled
3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch
DRESSING:
Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic
Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.
Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.
Husband loved, DS2 loved, DS1 was not in love with it but ate it.
1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled
3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch
DRESSING:
Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic
Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.
Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.
Husband loved, DS2 loved, DS1 was not in love with it but ate it.
Monday, May 5, 2008
Menu Planning Monday
Sunday -
grilled chicken, grilled asparagus, crusty whole grain bread, strawberry shortcakes
Monday -
chicken burritos in whole wheat tortillas with lots of veggies, corn and black bean salad
Tuesday -
Asian Noodle salad care of Pioneer Woman - topped with chicken breasts
Wednesday -
flax whole wheat spaghetti with meatballs, salad
Thursday -
leftovers
Friday -
??
Saturday -
??
grilled chicken, grilled asparagus, crusty whole grain bread, strawberry shortcakes
Monday -
chicken burritos in whole wheat tortillas with lots of veggies, corn and black bean salad
Tuesday -
Asian Noodle salad care of Pioneer Woman - topped with chicken breasts
Wednesday -
flax whole wheat spaghetti with meatballs, salad
Thursday -
leftovers
Friday -
??
Saturday -
??
Sunday, May 4, 2008
Soft Baked Pretzels
INGREDIENTS
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C) or flat warm beer
4-5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1 beated egg for egg wash
coarse salt for topping
dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, place on greased cookie sheet, paint on egg and sprinkle with salt
Bake in preheated oven for ~8 minutes, until browned.
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C) or flat warm beer
4-5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1 beated egg for egg wash
coarse salt for topping
dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, place on greased cookie sheet, paint on egg and sprinkle with salt
Bake in preheated oven for ~8 minutes, until browned.
Saturday, May 3, 2008
Dairy Free Oatmeal Cookies
Modified from Beth's Spicy Oatmeal Cookies at Allrecipes.com
INGREDIENTS:
1 cup Earth's Balance, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1+ teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1+ teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
(1 cup raisins or chocolate chips - optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the Earth's Balance, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins or chocolate chips if using. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
These were a hit with the entire family. DH and I particularly liked the ones with chocolate chips. YUM!
INGREDIENTS:
1 cup Earth's Balance, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1+ teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1+ teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
(1 cup raisins or chocolate chips - optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the Earth's Balance, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins or chocolate chips if using. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
These were a hit with the entire family. DH and I particularly liked the ones with chocolate chips. YUM!
Sunday, April 27, 2008
Menu Planning Monday (on Sunday)
I have fallen off the menu planning wagon. Time to jump back on.
Menu for the week of April 27
Sunday burrito/salad/nacho bar with steak, black beans, guacamole, sour cream, cheese, tomatoes, salsa, lettuce, olives
Monday seafood sauce, whole wheat flax pasta, spinach with garlic
Tuesday - "Vacation Day" - Field Trip to Hamburger Farm Salsa chicken in the crockpot, Texas caviar, possibly homemade tortillas
Wednesday -late afternoon playdate, prep dinner together before lunch chicken enchiladas, salad
Thursday - Park Day leftovers
Friday homemade buns, hamburgers, potato salad, green salad
Saturday breakfast for dinner
Menu for the week of April 27
Sunday burrito/salad/nacho bar with steak, black beans, guacamole, sour cream, cheese, tomatoes, salsa, lettuce, olives
Monday seafood sauce, whole wheat flax pasta, spinach with garlic
Tuesday - "Vacation Day" - Field Trip to Hamburger Farm Salsa chicken in the crockpot, Texas caviar, possibly homemade tortillas
Wednesday -late afternoon playdate, prep dinner together before lunch chicken enchiladas, salad
Thursday - Park Day leftovers
Friday homemade buns, hamburgers, potato salad, green salad
Saturday breakfast for dinner
Tuesday, April 8, 2008
banana bread
Mix dry ingredients. Mix wet ingredients. Mix together.
Great opportunity to experience fractions in action.
(excellent with chocolate chips)
Monday, March 17, 2008
Menu Planning Monday
Monday - breakfast for dinner - sausage, blueberry oat pancakes, eggs, fruit, fried plantains for dessert - or maybe I should figure out something green or Irishy - but not corned beef and cabbage because we hate it
Tuesday - whole wheat flax spaghetti with seafood red sauce, salad
Wednesday - 16 bean soup, salad, fresh baked bread or rolls
Thursday - pork loin chops, applesauce, mashed potatoes, zucchini
Friday - bean & beef burritos, broccoli
Saturday - (prep overnight cinnamon rolls)
Sunday - breakfast - overnight cinnamon rolls, Easter eggs & fruit
Easter lunch @ my parents'
dinner = Easter bunny pasta salad & veggies with dip
Tuesday - whole wheat flax spaghetti with seafood red sauce, salad
Wednesday - 16 bean soup, salad, fresh baked bread or rolls
Thursday - pork loin chops, applesauce, mashed potatoes, zucchini
Friday - bean & beef burritos, broccoli
Saturday - (prep overnight cinnamon rolls)
Sunday - breakfast - overnight cinnamon rolls, Easter eggs & fruit
Easter lunch @ my parents'
dinner = Easter bunny pasta salad & veggies with dip
Wednesday, March 5, 2008
Carrie's Tilapia Indiana Style
TILAPIA Indiana Style
Take an egg and beat it up with 1T of milk or even non-dairy creamer. Dip filet in it and let excess egg run off. Take this filet then and dredge thru flour. Then take it and lay it out flat and sprinkle some garlic salt and a little fresh ground pepper. Squeeze some fresh lemon over it. Turn over and do same to other side. When finished filet will be sticky but take it again a dredge thru flour. Then, heat a little olive oil (not extra virgin) in a saute pan. Lay filet in the pan and lightly and slowly cook filet 'til golden on one side. Repeat on other side.
For this recipe I use frozen tilapia and cannot tell the difference.
Use lots of lemon. That is the secret.
** Super hit with the family.
Take an egg and beat it up with 1T of milk or even non-dairy creamer. Dip filet in it and let excess egg run off. Take this filet then and dredge thru flour. Then take it and lay it out flat and sprinkle some garlic salt and a little fresh ground pepper. Squeeze some fresh lemon over it. Turn over and do same to other side. When finished filet will be sticky but take it again a dredge thru flour. Then, heat a little olive oil (not extra virgin) in a saute pan. Lay filet in the pan and lightly and slowly cook filet 'til golden on one side. Repeat on other side.
For this recipe I use frozen tilapia and cannot tell the difference.
Use lots of lemon. That is the secret.
** Super hit with the family.
Monday, March 3, 2008
Nutty Buddy Cookies
This recipe started out as Bobby Flay's decadent chocolate chip cookies. Just for me. Until I realized I was out of CHOCOLATE CHIPS! Sort of an important ingredient. I ended up throwing in whole wheat flour, flax meal and lots of nuts and made them kid friendly and dairy-free. They were nutty and cake like. A huge hit at the park for a homeschool playdate.
1 cup plus 3 tablespoons all-purpose flour
1 cup whole wheat pastry flour
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup of Earth's Balance
2/3 cup granulated sugar
2/3 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/3 cup flax seed meal
1 cup chopped nuts - mix of walnuts, pecans and almonds
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
Whisk together the flours, salt, flax seed and baking soda in a large bowl.
Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.
Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the nuts.
Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 10 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough. Made about 2 dozen big puffy cookies.
1 cup plus 3 tablespoons all-purpose flour
1 cup whole wheat pastry flour
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup of Earth's Balance
2/3 cup granulated sugar
2/3 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/3 cup flax seed meal
1 cup chopped nuts - mix of walnuts, pecans and almonds
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
Whisk together the flours, salt, flax seed and baking soda in a large bowl.
Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.
Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the nuts.
Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 10 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough. Made about 2 dozen big puffy cookies.
Menu Planning Monday
Sunday - baked bbq chicken, broccoli, giant steak fries
Monday - bake bread, make chicken stock
Dinner - butternut squash & ground turkey sauce over flax whole wheat penne (a dairy free variation on this recipe)
Tuesday - panko crusted tilapia, garlicky green beans, steamed rice
Wednesday - (make buns) buffalo burgers, baked fries, coleslaw
Thursday - sloppy joes on leftover buns, leftover coleslaw, roasted chickpeas
Friday - tortilla pizzas, salad
Saturday - the grandparents'?
In my oven this week
muffins with the kids
whole wheat bread (I am going to try adding an egg to reduce the crumble factor)
french bread (last week's loaves got over done - I want a yummy, perfectly golden loaf this week!)
granola
granola bars
hamburger buns (varying the linked recipe to make it dairy free)
For more recipes visit www.orgjunkie.com
Monday, February 25, 2008
Dairy Free Coleslaw
This recipe was a huge hit. My husband kept gushing about it, kids asked for seconds and my 5 year old even licked up the extra dressing on his plate! ewww!
1 large head green cabbage, minced
1/4 small head red cabbage, minced
1 large carrot, minced
2 tablespoons minced red onion
2/3 cup mayonnaise (scant 2/3 cup)
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup soymilk mixed with 1 tablespoon lemon juice (to make soy "buttermilk")
1.5 tablespoons white wine vinegar
1/4 cup lemon juice
Mix cabbage, carrot & red onion together in a large bowl. Mix together the remaining ingredients and add to cabbage mix. Chill for at least 4 hours before serving.
1 large head green cabbage, minced
1/4 small head red cabbage, minced
1 large carrot, minced
2 tablespoons minced red onion
2/3 cup mayonnaise (scant 2/3 cup)
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup soymilk mixed with 1 tablespoon lemon juice (to make soy "buttermilk")
1.5 tablespoons white wine vinegar
1/4 cup lemon juice
Mix cabbage, carrot & red onion together in a large bowl. Mix together the remaining ingredients and add to cabbage mix. Chill for at least 4 hours before serving.
Sunday, February 24, 2008
Honey Whole Wheat Flax Bread
(adapted from a recipe posted in the kitchen forum on Diaper Swappers)
(Dairy Free) Honey Whole Wheat Flax Bread
1 1/4 cup warm (not hot or it kills your yeast)water
2 tbsp honey (other options given were - sugar,molasses,or maple syrup)
1 tbsp yeast
Mix sweetener in water,sprinkle yeast over.Let stand 10 minutes.Then stir in:
1 tsp salt
2 tbsp canola oil(be generous) (or margarine, butter or oil )
3 cups whole wheat flour (or any combination)
1/8 cup flax seed meal
1/8 cup wheat germ
(instead of flax/wheat germ or up to 1/4 cup 9 grain cereal,or ,or raisins and extra honey,or whatever may be added now)
With dough hook in place mix on 2 until well combined, scraping down sides occasionally. Continue to knead a bit more until the dough starts "climbing" up the hook.
Place in an oiled bowl, turn to cover with oil. Cover bowl and place in a warm draft free location (I put mine in the microwave because I was already baking something else - I would rather have put it in the turned off oven - having it in a stainless steel bowl in the microwave made me a nervous wreck since William thinks turning on the microwave is super funny :eek: )
Let rise 1 hour, covered.
Shape into a loaf shape, place in a greased loaf pan.
Let rise 45 mins-1 hour.
Bake at 350 degrees F for 45 mins-1 hour.
Loaf is done when it sounds hollow when tapped. (You can also place a pan of water in the oven with the loaf to make it rise higher. - I did not do that)
Makes 1 (1.5 L loaf pan) loaf
I think I should have added more flour and maybe kneaded it more. The honey taste/smell was really strong and sort of icked me out but my family LOVED it. I might try a different sweetener this week.
(Dairy Free) Honey Whole Wheat Flax Bread
1 1/4 cup warm (not hot or it kills your yeast)water
2 tbsp honey (other options given were - sugar,molasses,or maple syrup)
1 tbsp yeast
Mix sweetener in water,sprinkle yeast over.Let stand 10 minutes.Then stir in:
1 tsp salt
2 tbsp canola oil(be generous) (or margarine, butter or oil )
3 cups whole wheat flour (or any combination)
1/8 cup flax seed meal
1/8 cup wheat germ
(instead of flax/wheat germ or up to 1/4 cup 9 grain cereal,or ,or raisins and extra honey,or whatever may be added now)
With dough hook in place mix on 2 until well combined, scraping down sides occasionally. Continue to knead a bit more until the dough starts "climbing" up the hook.
Place in an oiled bowl, turn to cover with oil. Cover bowl and place in a warm draft free location (I put mine in the microwave because I was already baking something else - I would rather have put it in the turned off oven - having it in a stainless steel bowl in the microwave made me a nervous wreck since William thinks turning on the microwave is super funny :eek: )
Let rise 1 hour, covered.
Shape into a loaf shape, place in a greased loaf pan.
Let rise 45 mins-1 hour.
Bake at 350 degrees F for 45 mins-1 hour.
Loaf is done when it sounds hollow when tapped. (You can also place a pan of water in the oven with the loaf to make it rise higher. - I did not do that)
Makes 1 (1.5 L loaf pan) loaf
I think I should have added more flour and maybe kneaded it more. The honey taste/smell was really strong and sort of icked me out but my family LOVED it. I might try a different sweetener this week.
Menu Planning Monday (on Sunday)
for more menus visit www.orgjunkie.com
Last week I scrapped a lot of my planning and made some new recipes. We had lots of rain and cold days Ham Soup was a huge hit. I baked my first loaf of yeast bread (also a hit) and this week I plan on trying some new recipes for bread! Fun!
We are still doing well with no-take out although Tuesday after my doctor's appointment we picked up take-out which wound up being a good choice because by the time we got home I was feeling awful and would not have done well having to cook and clean up. So one take-out meal for the month is a darn good record considering we used to eat out or get take-out 1-2 every weekend plus maybe 1x during the week.
The menu that might be followed...
Sunday - black bean & beef burritos, mexi-veggie soup
Monday - baked sweet chicken thighs, baked potatoes and either roasted or garlicky asparagus, coleslaw (DS1 loves coleslaw but we rarely have it since DS2 is allergic to dairy so I am going to tinker with a dairy free recipe - I will post it if it is a success) fresh french bread (Kitchen Aid recipe)
Tuesday - chili (from the freezer), corn bread (I am going to try this WFM recipe - I have yet to find a really good dairy free cornbread recipe which might be partly because I am always trying to reduce fat, add whole wheat flour or add flax seeds. This time I will make the recipe as is), salad
Wednesday - baked Mediterranean tilapia, steamed spinach, fried eggplant, rice pilaf
Thursday - veggie bean soup (from the freezer), fresh bread or biscuits
Friday - tortilla pizzas, salad or veggies for dipping
Saturday - maybe dinner at my parents'?
My baking & bulk cooking for the week:
2 lbs black beans (cooked, packaged and frozen today)
red sauce for pizza or pasta (cooked last night - already packaged and frozen)
french bread
whole wheat bread
oatmeal bars (cooked and tested - SO SO GOOD!)
granola bars
chicken stock
Oatmeal Bars
My friend Brandy shared this granola type bar recipe that I am going to try this week - (all notes are Brandy's). Thanks Brandy!
Oatmeal Bars
1 1/2 cup whole wheat pastry flour
2 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 cup flax meal
1 1/3 cup turbanado sugar (I'm not sure I'm spelling
tubanado right here - I always buy it in bulk, so I
don't have a package to check.)
3/4 cup oil
2 eggs
2 teaspoons vanilla
2/3 cup chocolate chips
Mix the whole wheat pastry flour through to and
including the flax meal in a large mixing bowl.
Mix the sugar through the vanilla in a separate
container. Add the wet to the dry and the chocolate
chips, then mix.
It'll be kind of clumpy, but put it all in a 9X13 pan
and kind of push it down so it's even. Bake at 350
for 15 minutes. When it's cool, cut into bars (or,
when we make it for at home, we just leave it in the
pan and cut bars as we want them).
We've made it without the chocolate chips and they're
still pretty good. I've also made it with chopped
almonds and we liked that, as well. I'd like to try
almonds and chopped apricots, but my family won't go
for the apricots.
Oatmeal Bars
1 1/2 cup whole wheat pastry flour
2 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 cup flax meal
1 1/3 cup turbanado sugar (I'm not sure I'm spelling
tubanado right here - I always buy it in bulk, so I
don't have a package to check.)
3/4 cup oil
2 eggs
2 teaspoons vanilla
2/3 cup chocolate chips
Mix the whole wheat pastry flour through to and
including the flax meal in a large mixing bowl.
Mix the sugar through the vanilla in a separate
container. Add the wet to the dry and the chocolate
chips, then mix.
It'll be kind of clumpy, but put it all in a 9X13 pan
and kind of push it down so it's even. Bake at 350
for 15 minutes. When it's cool, cut into bars (or,
when we make it for at home, we just leave it in the
pan and cut bars as we want them).
We've made it without the chocolate chips and they're
still pretty good. I've also made it with chopped
almonds and we liked that, as well. I'd like to try
almonds and chopped apricots, but my family won't go
for the apricots.
Thursday, February 21, 2008
Ham Soup
This is a basic split pea soup recipe but my 5 year old hates peas so I called it ham soup and he was sold - he ate 3 bowls!
1+lb ham steak w/ bone, diced and bone reserved
2 pounds dried green split peas
6-8 quarts of water or broth
1 large onion, chopped
3 large carrots, diced
3 stalks of celery, diced
2 medium potatoes, diced
bay leaf
fresh ground pepper
olive oil
Heat 2 tablespoons olive oil in a large stock pot. Add diced ham and cook until hot through and getting a little brown. Add onions, stir and cook while chopping carrots and celery. Add all vegetables and stir. After veggies have cooked for a few minutes add broth/water and peas. Add bay leaf and pepper. If using water add a little salt too. Cook on med-high until bubbly, reduce to simmer, cover but vent the lid. Cook 30-45 minutes or until the peas fall apart, stirring occasionally. Season with salt & pepper.
1+lb ham steak w/ bone, diced and bone reserved
2 pounds dried green split peas
6-8 quarts of water or broth
1 large onion, chopped
3 large carrots, diced
3 stalks of celery, diced
2 medium potatoes, diced
bay leaf
fresh ground pepper
olive oil
Heat 2 tablespoons olive oil in a large stock pot. Add diced ham and cook until hot through and getting a little brown. Add onions, stir and cook while chopping carrots and celery. Add all vegetables and stir. After veggies have cooked for a few minutes add broth/water and peas. Add bay leaf and pepper. If using water add a little salt too. Cook on med-high until bubbly, reduce to simmer, cover but vent the lid. Cook 30-45 minutes or until the peas fall apart, stirring occasionally. Season with salt & pepper.
Sunday, February 17, 2008
Baked sweet chicken
A huge hit with the family. My kids each ate a whole good sized chicken thigh!
6 chicken thighs - skin on, bone in
1/2 cup ketchup (I like the flavor and texture of Trader Joe's organic ketchup)
1/4 cup lite soy sauce
big sprinkle of garlic powder
big sprinkle of ground ginger
3 tablespoons of brown sugar
mix together glaze ingredients - taste and adjust seasoning. Place chicken skin side up in a baking dish. Spoon glaze on top of chicken pieces. Bake at 375* for 1 hour cor until juices run clear. Baste chicken with juices after 45 minutes.
6 chicken thighs - skin on, bone in
1/2 cup ketchup (I like the flavor and texture of Trader Joe's organic ketchup)
1/4 cup lite soy sauce
big sprinkle of garlic powder
big sprinkle of ground ginger
3 tablespoons of brown sugar
mix together glaze ingredients - taste and adjust seasoning. Place chicken skin side up in a baking dish. Spoon glaze on top of chicken pieces. Bake at 375* for 1 hour cor until juices run clear. Baste chicken with juices after 45 minutes.
Menu Planning Monday (on Sunday)
Still staying strong with no take out or restaurant meals in February! On Tuesday I am having an IUI so I need to plan ahead for lunch/dinner so DH can take care of it while I rest. I may concede to getting take out for lunch on the way home since we will not be home until after noon.
Sunday - baked sweet chicken (chicken thighs w/ a glaze of soy sauce, ketchup, garlic, ginger and a touch of brown sugar), baked potatoes, garlicky green beans (chocolate pudding for me and pumpkin custard for DH for dessert)
Monday - biscuit burgers, oven fries, coleslaw
Tuesday (mommy taking it easy after IUI) - chili from freezer, broccoli, multigrain chips
Wednesday - waffles, sausage, eggs w/ spinach (soak black beans)
Thursday - black bean dinner - smashed spiced blacks beans, spinach and fried potatoes topped with a fried egg
Friday - pork chops, mixed veggies, buttered whole wheat and flax noodles
Saturday - maybe dinner at my parents'
Baking -
muffins (last week we made oatmeal blueberry - maybe something with flax and pumpkin this week)
whole wheat beer bread
I am putting it on my list again - yeast bread. I am going to get brave enough to make a loaf of bread
more granola bars
Visit www.orgjunkie.com for more Monday menus!
Monday, February 11, 2008
Menu Planning Monday
We are continuing our budget minded meal plans and eating. No eating out since January! With that in mind I need to feed my freezer (FTF) again. This week I will be making some soups, chili, pancakes and waffles so that I have quick and easy meals on hand for those days that take out sounds so tempting!
Monday - roast in the crockpot with carrots, celery & onions, fresh basked whole wheat biscuits (probably this recipe with soymilk for the milk)
Tuesday - beef & vegetable barley soup using leftovers from Monday, spinach salad, bread or biscuits
Wednesday - big pot of black bean and beef chili (FTF), cornbread, veggies & dip
Thursday - something special? Look for some tempting ingredients at Costco - even a nice steak and asparagus would be cheaper than going out!
Friday - breakfast for dinner - whole wheat/flax waffles (FTF), eggs scrambled with spinach, sausage, sliced fruit
Saturday - pumpkin pancakes (FTF)
vegetable bean soup
chicken thighs, baked potatoes, broccoli
Sunday - breakfast casserole
tilapia, spinach, orzo pilaf
Baking for this week -
Granola bars (modify last week's recipe)
crackers
whole wheat bread
muffins
Breakfasts -
baked goods
breakfast casserole
5-7 grain hot cereal
Wednesday, February 6, 2008
This week's menu revistied...
Thursday – crockpot Chicken cacciatore, whole wheat flax spaghetti
Friday - Turkey & Black bean chili, corn casserole, salad
Saturday lunch - vegetable soup & grilled cheese sandwiches
dinner - pot roast with roasted vegetables
Sunday - out for lunch with family, dinner - pork chops & ??
Treats & Snacks:
flax seed granola
muffins - kids' choice
possibly try to make crackers
Friday - Turkey & Black bean chili, corn casserole, salad
Saturday lunch - vegetable soup & grilled cheese sandwiches
dinner - pot roast with roasted vegetables
Sunday - out for lunch with family, dinner - pork chops & ??
Treats & Snacks:
flax seed granola
muffins - kids' choice
possibly try to make crackers
Good for You Granola Bars
GRANOLA BARS
• 2 cups quick cooking oats
• 1 cup whole wheat flour
• 1/3 cup packed brown sugar
• 3/4 cup raisins
• 1/2 cup oat bran
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped English walnuts
• 1/4 cup flax seeds
• 1/2 cup EVOO
• 1/3 cup blackstrap molasses
• 1/3 cup honey
• 1 egg
• 1 tablespoon vanilla extract
DIRECTIONS
1. Preheat oven to 350* F. Line a 9x13 inch baking pan with aluminum foil and spray with vegetable oil spray.
2. In a large bowl, stir together oats, flour, brown sugar, raisins, oat bran, salt, cinnamon, flax seeds and walnuts. In a smaller bowl, thoroughly blend oil, molasses, honey, egg, and vanilla; pour into the flour mixture, and mix combined. Press evenly into the prepared baking pan.
3. Bake 25 to 30 minutes in the preheated oven, or until the edges are crisp. Cool completely in pan before turning out onto a cutting board and cutting into bars.
• 2 cups quick cooking oats
• 1 cup whole wheat flour
• 1/3 cup packed brown sugar
• 3/4 cup raisins
• 1/2 cup oat bran
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped English walnuts
• 1/4 cup flax seeds
• 1/2 cup EVOO
• 1/3 cup blackstrap molasses
• 1/3 cup honey
• 1 egg
• 1 tablespoon vanilla extract
DIRECTIONS
1. Preheat oven to 350* F. Line a 9x13 inch baking pan with aluminum foil and spray with vegetable oil spray.
2. In a large bowl, stir together oats, flour, brown sugar, raisins, oat bran, salt, cinnamon, flax seeds and walnuts. In a smaller bowl, thoroughly blend oil, molasses, honey, egg, and vanilla; pour into the flour mixture, and mix combined. Press evenly into the prepared baking pan.
3. Bake 25 to 30 minutes in the preheated oven, or until the edges are crisp. Cool completely in pan before turning out onto a cutting board and cutting into bars.
Whole Wheat Beer Bread
I am still trying to wrangle up the bravery to attempt yeast bread - all that raising, kneading and attention really intimidates me. Today I tried this recipe for whole wheat beer bread from allrecipes. It was excellent. Super easy - in the oven in less than 10 minutes and baked perfectly in 50 minutes.
Whole Wheat Beer Bread
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1 1/2 cups whole wheat flour
* 4 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/3 cup packed brown sugar
* 1 (12 fluid ounce) can or bottle beer
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Whole Wheat Beer Bread
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1 1/2 cups whole wheat flour
* 4 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/3 cup packed brown sugar
* 1 (12 fluid ounce) can or bottle beer
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Tuesday, February 5, 2008
To Try - No bake lactation cookies
Posted by a mama on www.diaperswappers.com
No bake lactation cookies (my favorite!)
These also make a GREAT gift for new mothers
1½ cups sugar
½ cup of unsweetened dark coccoa
½ cup goats milk
½ butter
1 tsp vanilla extract
½ cup extra crunchy peanut butter
2½ cups oatmeal (or until thick)
½ cup crushed peanuts
½ cup ground flaxseed
2+tbs brewers yeast(must be brewers yeast!)
Lay out a cookie sheet BEFORE you make the cookies.
Combine the sugar, cocoa milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.
Add the vanilla, peanut butter, and oatmeal; stir well to mix up all the ingredients and scoup spoon sized amounts onto cookie sheet andlet cool.
The key to making these set right is to boil them for one minute exactly. You should start counting the minute once the mixture comes to a rolling boil.
I like to put them in the refridgerator when I'm finished
Serves: 3 dozen cookies
No bake lactation cookies (my favorite!)
These also make a GREAT gift for new mothers
1½ cups sugar
½ cup of unsweetened dark coccoa
½ cup goats milk
½ butter
1 tsp vanilla extract
½ cup extra crunchy peanut butter
2½ cups oatmeal (or until thick)
½ cup crushed peanuts
½ cup ground flaxseed
2+tbs brewers yeast(must be brewers yeast!)
Lay out a cookie sheet BEFORE you make the cookies.
Combine the sugar, cocoa milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.
Add the vanilla, peanut butter, and oatmeal; stir well to mix up all the ingredients and scoup spoon sized amounts onto cookie sheet andlet cool.
The key to making these set right is to boil them for one minute exactly. You should start counting the minute once the mixture comes to a rolling boil.
I like to put them in the refridgerator when I'm finished
Serves: 3 dozen cookies
Sunday, February 3, 2008
Blue Cheese dressing
Trying to save $$ on bottled/jarred salad dressing. We are really liking this recipe. This makes a big batch that saves well in a jar in the fridge.
INGREDIENTS
* 1/2 cup sour cream
* 1 cup plain yogurt
* 2 cups mayonnaise
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 6 ounces blue cheese, crumbled
Mix all ingredients together. Refrigerate.
INGREDIENTS
* 1/2 cup sour cream
* 1 cup plain yogurt
* 2 cups mayonnaise
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 6 ounces blue cheese, crumbled
Mix all ingredients together. Refrigerate.
to try - the Voeller Dressing
THE VOELLER DRESSING
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper
This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
makes about 1 1/2 c.
More of the Voeller’s healthy recipes can be found at www.thetwosisters.com
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper
This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
makes about 1 1/2 c.
More of the Voeller’s healthy recipes can be found at www.thetwosisters.com
Dairy Free Pancakes
Basic recipe:
2 cups all purpose flour
1 tbsp baking powder
1 tsp baking powder
1/2 tsp salt
2 eggs
2 1/3 cup soy milk
1/4 cup vegetable oil
Variations
substitute 1/2 the flour with whole wheat flour
add 1/4 cup flax seed meal and reduce oil to 2 tablespoons
add chopped fruit
add 1 tablespoon cinnamon
Mix together dry ingredients in a medium bowl. In a seperate bowl mix together wet ingredients. Add wet to dry and stir until combined (do not over mix). Use a 1/4 cup measure to pour batter in to a med-high pan. Cook until bubbles pop, flip and cook until golden brown. Makes 21 pancakes.
Approximate Nutrition Facts
Amount Per Serving
Calories 73Calories from Fat 21
% Daily Value*
Total Fat 2.3g 4%
Saturated Fat 0.2g 1%
Cholesterol 18mg 6%
Sodium 65mg 3%
Total Carbohydrates 10.7g 4%
Dietary Fiber 0.7g 3%
Sugars 0.1g
Protein 2.5g
Vitamin A 1% • Vitamin C 0%
Calcium 5% • Iron 5%
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
2 cups all purpose flour
1 tbsp baking powder
1 tsp baking powder
1/2 tsp salt
2 eggs
2 1/3 cup soy milk
1/4 cup vegetable oil
Variations
substitute 1/2 the flour with whole wheat flour
add 1/4 cup flax seed meal and reduce oil to 2 tablespoons
add chopped fruit
add 1 tablespoon cinnamon
Mix together dry ingredients in a medium bowl. In a seperate bowl mix together wet ingredients. Add wet to dry and stir until combined (do not over mix). Use a 1/4 cup measure to pour batter in to a med-high pan. Cook until bubbles pop, flip and cook until golden brown. Makes 21 pancakes.
Approximate Nutrition Facts
Amount Per Serving
Calories 73Calories from Fat 21
% Daily Value*
Total Fat 2.3g 4%
Saturated Fat 0.2g 1%
Cholesterol 18mg 6%
Sodium 65mg 3%
Total Carbohydrates 10.7g 4%
Dietary Fiber 0.7g 3%
Sugars 0.1g
Protein 2.5g
Vitamin A 1% • Vitamin C 0%
Calcium 5% • Iron 5%
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
Menu Planning Monday (on Sunday)
This week is a minimal shopping week. I am planning from the fridge, freezer and pantry with no blank spots for eating out. Next week I am going to work on creating a menu that creates lots of meals to freeze to aide in our quest to be dining-out-free for the month of February.
Sunday – Super Bowl Party - buffalo wings, dino chicken, carrots & celery w/ blue cheese dressing, potato chips & onion dip
Monday – spinach & bacon egg casserole, salad with blue cheese
Tuesday – crockpot Chicken cacciatore, whole wheat flax spaghetti
Crockpot Chicken Cacciatore
Modified from allrecipes.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1 (28 ounce) jar spaghetti sauce - make a quick red sauce
* 2 green bell pepper, seeded and cubed - mixed peppers from freezer
* 8 ounces fresh mushrooms, sliced
* 1 onion, finely diced
* 2 tablespoons minced garlic
DIRECTIONS
1. Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
2. Cover, and cook on Low for 7 to 9 hours.
Wednesday - Veggie Egg Foo Young, brown rice
Thursday - Turkey & Black bean chili, corn casserole
Dairy Free Corn Casserole
modified from here
* 2 tablespoons Earth Balance
* 1 1/2 tablespoons flour
* 1 cup soymilk
* 2 cups defrosted frozen corn
* 2 teaspoons honey
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 eggs, well beaten
Melt margerine over low heat; add flour and blend. Add milk substitute gradually. Stirring constantly, bring mixture to the boiling point. Add corn, honey, salt, and pepper; heat through. Remove from heat and stir in the beaten eggs; pour into a greased 8×8 baking dish. Bake at 350° for 25 minutes, or until firm. Serve alone as side dish or is wonderful under chili. May top with cheese or substitute.
Friday
- crockpot chicken & vegetable curry, barley
Saturday lunch - vegetable soup using up the veggies
Dinner - Leftovers or grilled cheese
Treats & Snacks:
granola bars
flax seed granola
muffins - kids' choice
possibly try to make crackers
For more weekly menus visit www.orgjunkie.com
Friday, February 1, 2008
Baked Pork Chops
Based on this recipe.
INGREDIENTS
* 3 tablespoons olive oil
* 4 thick cut boneless pork chops
* 2 tablespoons dark brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dry mustard
* 1 tablespoon fresh lemon juice
* 1 (10 ounce) can tomato sauce
* 1/4 cup water
I added - half a red onion sliced very thin and 4 large carrots, peeled and sliced thin around the pork chops.
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
3. In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
4. Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
5. Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Notes: the flavor was excellent but I cut my pork chops in half to cook faster and reduced the cooking time and they still got dried out. Next time I will get started earlier and leave the thick pork chops thick. The sauce was excellent over rice.
INGREDIENTS
* 3 tablespoons olive oil
* 4 thick cut boneless pork chops
* 2 tablespoons dark brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dry mustard
* 1 tablespoon fresh lemon juice
* 1 (10 ounce) can tomato sauce
* 1/4 cup water
I added - half a red onion sliced very thin and 4 large carrots, peeled and sliced thin around the pork chops.
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
3. In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
4. Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
5. Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Notes: the flavor was excellent but I cut my pork chops in half to cook faster and reduced the cooking time and they still got dried out. Next time I will get started earlier and leave the thick pork chops thick. The sauce was excellent over rice.
Apple-Flaxseed Donut Holes
I have been crazing donuts and since I can't send my diabetic husband to buy me HIS favorite treat and I can't take my kids and not buy them a donut (too much sugar, made with milk and no redeeming nutritional value) I decided we would try to make our own. The boys and I Modified from this recipe. They were very proud of their efforts of measuring, mixing and making a mess. I sent them out of the kitchen for the frying part.
Ingredients
* 2 eggs, beaten
* 3/4 c. sugar
* 2 tbsp. melted Earth's Balance (or butter/margarine of choice)
* 1 c. soymilk (or milk of choice)
* 1/2 tsp. salt
* 1 tsp. vanilla
* 1.5 cup unbleached AP flour
* 1.5 cup whole wheat flour
* 1 tsp. cinnamon
* 3 tsp. baking powder
* 1/4 cup flax seed meal
* 1 medium apple, peeled, cored and minced very fine
* oil for frying
Directions
1. Mix together dry ingredients in a large bowl. Mix together wet ingredients and add to dry. Fold in apples.
2. Drop by tbsp. in hot fat and deep fry until golden brown. Drain on paper towels.
Notes: Next time I will make a much smaller batch - sort of hard to halve an egg so maybe a half recipe? No one needs this many donuts in their house at one time LOL! They were really good. Crisp on the outside and almost muffin like inside. Delicious! They really need to be just about a heaping tablespoon - any bigger and they were a little raw in the middle. Would be great sprinkled with cinnamon sugar or powdered sugar (I just didn't want to add any more sugar to an already sugary treat). I may try a batch made with Splenda just for DH.
Monday, January 21, 2008
Our 10 day forecast looks like this:
And I have caught my kids' cold. So I am on the prowl for warm, fuzzy comfort foods that are low in carbs and dairy free. A tall order. I can do some modifications to make things dairy free and I can always make a small separate version of a dish for DS2 who cannot have milk/cheese/sour cream/etc. I have been hankering for casseroles in particular. Any suggestions would be appreciated.
Monday - cream of tomato soup, grilled cheese, carrot & celery sticks with dip
Tuesday - turkey & black bean chili (from freezer), salad, tortilla chips
Wednesday - turkey & spinach egg casserole(based on breakfast casserole recipe), salad
Thursday - beef stew
Friday - baked planko encrusted tilapia, baked sweet potatoes, steamed zucchini
Check out more menus at www.orgjunkie.com
And I have caught my kids' cold. So I am on the prowl for warm, fuzzy comfort foods that are low in carbs and dairy free. A tall order. I can do some modifications to make things dairy free and I can always make a small separate version of a dish for DS2 who cannot have milk/cheese/sour cream/etc. I have been hankering for casseroles in particular. Any suggestions would be appreciated.
Monday - cream of tomato soup, grilled cheese, carrot & celery sticks with dip
Tuesday - turkey & black bean chili (from freezer), salad, tortilla chips
Wednesday - turkey & spinach egg casserole(based on breakfast casserole recipe), salad
Thursday - beef stew
Friday - baked planko encrusted tilapia, baked sweet potatoes, steamed zucchini
Check out more menus at www.orgjunkie.com
Friday, January 18, 2008
Frech Fried Broccoli
Obviously not the healthiest way to eat broccoli but tasty!
French Fried Broccoli Recipe
Modified from a recipe By youtoo1955
A unique, yummy way to serve broccoli
Ingredients
* 1 and 1/2 pounds fresh broccoli floweretts washed and drained well on paper towels
* 1/2 cup flour
* 1/4 cup cornstarch
* 1/2 teaspoon baking powder
* 1 tablespoon beaten egg or egg substitute
* 1 teaspoon olive oil
* 1/2 cup water
* oil for deep frying
Directions
1. Heat oil in deep fryer to 350 degrees
2. mix flour, cornstarch, and baking powder together
3. in a seperate bowl mix together well the egg, teaspoon of oil and water.
4. Add wet ingredients to the dry and mix well
5. dip serveral pieces of the broccoli at a time in the batter
6. do not crowd the broccoli in the deep fryer so it will not stick together
7. deep fry for 2 minutes or until the batter turns a nice golden brown
8. drain on paper towels
9. season with salt and pepper to taste
French Fried Broccoli Recipe
Modified from a recipe By youtoo1955
A unique, yummy way to serve broccoli
Ingredients
* 1 and 1/2 pounds fresh broccoli floweretts washed and drained well on paper towels
* 1/2 cup flour
* 1/4 cup cornstarch
* 1/2 teaspoon baking powder
* 1 tablespoon beaten egg or egg substitute
* 1 teaspoon olive oil
* 1/2 cup water
* oil for deep frying
Directions
1. Heat oil in deep fryer to 350 degrees
2. mix flour, cornstarch, and baking powder together
3. in a seperate bowl mix together well the egg, teaspoon of oil and water.
4. Add wet ingredients to the dry and mix well
5. dip serveral pieces of the broccoli at a time in the batter
6. do not crowd the broccoli in the deep fryer so it will not stick together
7. deep fry for 2 minutes or until the batter turns a nice golden brown
8. drain on paper towels
9. season with salt and pepper to taste
Monday, January 14, 2008
Menu Planning Monday
Monday
Chardonnay pork loin roast, whole wheat pasta with spinach cheese sauce, sauted asparagus and applesauce. Low carb mini almond cheesecakes.
Tuesday
turkey & black bean chili (from freezer - add extra veggies), cornbread muffins, salad
Wednesday (library & grocery store)
Mediterranean Tilapia, spinach, orzo
Thursday
Mom is going OUT! Take out or quickie dinner for DH and kids.
Friday
chicken & apple sausage with peppers and onions on rolls, coleslaw, apple slices
Saturday
Take dinner to a friend
Sunday - My baby is THREE!
William's birthday choice
Chardonnay pork loin roast, whole wheat pasta with spinach cheese sauce, sauted asparagus and applesauce. Low carb mini almond cheesecakes.
Tuesday
turkey & black bean chili (from freezer - add extra veggies), cornbread muffins, salad
Wednesday (library & grocery store)
Mediterranean Tilapia, spinach, orzo
Thursday
Mom is going OUT! Take out or quickie dinner for DH and kids.
Friday
chicken & apple sausage with peppers and onions on rolls, coleslaw, apple slices
Saturday
Take dinner to a friend
Sunday - My baby is THREE!
William's birthday choice
Low Carb Mini Almond Cheesecakes
Verdict - big thumbs down. The dog liked them.
1 1/2 cups almond meal
3 tablespoons butter
2 tablespoons Splenda
2 8oz packages cream cheese at room temp
2 eggs
1 tablespoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons Splenda (or to taste)
Melt butter. Mix with almond meal and splenda. Divide evenly between 12 lightly sprayed muffin tins and pat down with tamper or fingers. Set aside.
Mix together cream cheese, eggs, extracts and splenda. Beat until smooth. Divide evenly on top of the crusts in the 12 muffin cups.
Bake at 350* for 25 minutes, until tops are cracked and golden. Cool. Refrigerate. ENJOY!
Modified from these recipes.
1 1/2 cups almond meal
3 tablespoons butter
2 tablespoons Splenda
2 8oz packages cream cheese at room temp
2 eggs
1 tablespoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons Splenda (or to taste)
Melt butter. Mix with almond meal and splenda. Divide evenly between 12 lightly sprayed muffin tins and pat down with tamper or fingers. Set aside.
Mix together cream cheese, eggs, extracts and splenda. Beat until smooth. Divide evenly on top of the crusts in the 12 muffin cups.
Bake at 350* for 25 minutes, until tops are cracked and golden. Cool. Refrigerate. ENJOY!
Modified from these recipes.
Monday, January 7, 2008
Menu Planning Monday
www.orgjunkie.com
I was trying to find the time to really plan well this week - including carb counts for recipes and finding some carb-friendly baked goods recipes. But instead time has got the best of me and I am just trying to get a basic menu plan down.
Monday - Leftover turkey and black bean chili
Tuesday - take out steak sandwiches
Wednesday - flax pasta, turkey & mushroom sauce, salad
Thursday - baked tilapia, spinach, leftover pasta w/ "butter" sauce & parsley
Friday - (bake cakes)pork roast, mixed veggies, applesauce, mashed sweet potatoes
Saturday - the boys' birthday party! Something easy or take out for dinner
Sunday - leftovers or sandwiches
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