1 1/2 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup butter or coconut oil
1/2 cup peanut butter
1 cup sucanat (or other sweetener)
1 egg
1/2 tsp vanilla
Beat butter or coconut oil, then add peanut butter and sucanat (sugar) and continue beating. Add the egg and vanilla to the mixture and beat. Add the dry ingredients and mix well. Shape into 1" balls, place 2" apart and flaten with a fork. Bake at 375 degrees for 10 minutes.
Saturday, February 25, 2012
Quinoa Cookies
1 cup quinoa flour
1 cup whole wheat flour
1/4 cup sucanat or honey
1 Tbsp baking powder
1/2 cup coconut oil
1 egg
Add small amounts of water if needed for mixing. Mix all ingredients well and bake at 350 degrees for 10 minutes of until very lightly browned.
1 cup whole wheat flour
1/4 cup sucanat or honey
1 Tbsp baking powder
1/2 cup coconut oil
1 egg
Add small amounts of water if needed for mixing. Mix all ingredients well and bake at 350 degrees for 10 minutes of until very lightly browned.
Monday, February 20, 2012
Quinoa Granola Bars
2 cups quinoa flakes (or oats)
1 cup blanched almond meal
3/4 cup chopped dates
1/2 cup ground walnuts/cashews
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup chopped pecans (any type of nuts would work)
1/2 cup melted coconut oil
1/2 cup honey (local honey if possible)
3 Tbsp unsweetened apple sauce
2 tsp vanilla
sesame seeds for sprinkling (optional)
Preheat oven to 350 degrees. Line a 9X13 pan with aluminum foil and oil the aluminum foil.
In a large bowl, stir together the quinoa flakes, almond meal, dates, ground walnuts, sea salt, cinnamon, and chopped nuts.
In a smaller bowl, combine the coconut oil, honey, applesauce and vanilla. Stir the wet ingredients into the dry ingredients and combine. Use a wet spatula to press the mixture into the prepared pan. Sprinkle granola bars with desired amount of sesame seeds.
Bake at 350 degrees for 25-30 minutes. Cook in the pan. Once cooled, remove the granola bars (still in foil) and cut into desired sizes. Refrigerate granola bars in an air-tight container or wrapped in saran wrap. These can easily be stored in the freezer for future use.
*I often use mini chocolate chip cookies instead of dried fruit. Also, when substituting oats,they don't tend to stick together as well.
1 cup blanched almond meal
3/4 cup chopped dates
1/2 cup ground walnuts/cashews
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup chopped pecans (any type of nuts would work)
1/2 cup melted coconut oil
1/2 cup honey (local honey if possible)
3 Tbsp unsweetened apple sauce
2 tsp vanilla
sesame seeds for sprinkling (optional)
Preheat oven to 350 degrees. Line a 9X13 pan with aluminum foil and oil the aluminum foil.
In a large bowl, stir together the quinoa flakes, almond meal, dates, ground walnuts, sea salt, cinnamon, and chopped nuts.
In a smaller bowl, combine the coconut oil, honey, applesauce and vanilla. Stir the wet ingredients into the dry ingredients and combine. Use a wet spatula to press the mixture into the prepared pan. Sprinkle granola bars with desired amount of sesame seeds.
Bake at 350 degrees for 25-30 minutes. Cook in the pan. Once cooled, remove the granola bars (still in foil) and cut into desired sizes. Refrigerate granola bars in an air-tight container or wrapped in saran wrap. These can easily be stored in the freezer for future use.
*I often use mini chocolate chip cookies instead of dried fruit. Also, when substituting oats,they don't tend to stick together as well.
Sunday, February 19, 2012
Crepes
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or schoop the batter onto the griddle, using approxiamtely 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Fillings we like: berries, jam, pudding
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or schoop the batter onto the griddle, using approxiamtely 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Fillings we like: berries, jam, pudding
Wednesday, February 1, 2012
Crunchy Yogurt Parfait Bites
This recipe comes from the blog superhealthykids.com. I love this idea for breakfast. I'm always trying to think of new things to give the kids, and finding something they'll actually eat is really hard. Press wonton wrappers into a mini muffin tin and bake at 375 degrees for 8 minutes until they start to turn golden.
Then fill each cup with:
Yogurt
Granola - just a small sprinkling
Fruit - diced kiwi, bluberries, and diced strawberries
GF Won Ton Wrappers
Versatile gluten-free won ton wrappers for all your GF won ton needs.
Ingredients:
1 cup all-pupose gluten-free flour
1/2 teaspoon xanthan gum
1 extra-large egge and 1 extra-large egg white, beaten together
2 to 4 tablespoons warm water
1. In a medium-siz bowl, combine the flour and xanthan gum. Add the eggs and 2 tablespoons water to the flour mixture and beat together to combine.
2. Press the mixture together with wet hands. It should stick together when pressed, and should have a smooth but stiff consistency. Add more water a tablespoon at a time until it reaches the proper consistency.
3. Separate the dough into two disks. Roll out each disk between two sheets of plastic wrap until they're about 1/8 inch thick. Remove the plastic wrap, dust both sides with more flour, and slice into desired shapes with a sharp knife.
4. When you're using the wrappers, moisten the edgese with a bit of warm water to help them stick together when cinched closed.
From the book Gluten-Free on a Shoestring by Nicole Hunn.
Ingredients:
1 cup all-pupose gluten-free flour
1/2 teaspoon xanthan gum
1 extra-large egge and 1 extra-large egg white, beaten together
2 to 4 tablespoons warm water
1. In a medium-siz bowl, combine the flour and xanthan gum. Add the eggs and 2 tablespoons water to the flour mixture and beat together to combine.
2. Press the mixture together with wet hands. It should stick together when pressed, and should have a smooth but stiff consistency. Add more water a tablespoon at a time until it reaches the proper consistency.
3. Separate the dough into two disks. Roll out each disk between two sheets of plastic wrap until they're about 1/8 inch thick. Remove the plastic wrap, dust both sides with more flour, and slice into desired shapes with a sharp knife.
4. When you're using the wrappers, moisten the edgese with a bit of warm water to help them stick together when cinched closed.
From the book Gluten-Free on a Shoestring by Nicole Hunn.
Tuesday, March 30, 2010
Easy Shepherd's Pie
1 lb. ground beef
2 cups hot mashed potatoes
4 oz. Cream Cheese, cubed
1 cup Shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
Preheat oven to 375 degrees. Brown meat in large skillet. Drain.
Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
Stir vegetables and gravy into meat.
Spoon into 9-inch square baking dish.
Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks, the better.
Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.
Makes 6 servings.
Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.
2 cups hot mashed potatoes
4 oz. Cream Cheese, cubed
1 cup Shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
Preheat oven to 375 degrees. Brown meat in large skillet. Drain.
Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
Stir vegetables and gravy into meat.
Spoon into 9-inch square baking dish.
Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks, the better.
Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.
Makes 6 servings.
Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.
Tuesday, July 28, 2009
Mom's Spaghetti Sauce
Seriously the best sauce you'll ever have!!!
2 lbs. ground beef
2 medium onions, chopped
2 cloves garlic, peeled
1 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
2 (6 oz.) cans tomato paste
1 1/2 cups water
2 (15 oz) cans spanish style tomato sauce
2 bay leaves
2 Tbsp. sugar
8 cups cooked spaghetti
1/2 cup grated parmesan or romano cheese
Crumble ground beef into 8 qt. saucepan. Add onion, garlic, oregano, salt and pepper. Heat to brown meat. Add tomato paste, water, bay leaf and sauce. Bring to a boil. Simmer uncovered over low heat for 45 minutes. Remove bay leaves and garlic. Add sugar and simmer 15 minutes more. Place hot spaghetti on platter, cover with meat sauce and sprinkle with cheese. Serves 6.
2 lbs. ground beef
2 medium onions, chopped
2 cloves garlic, peeled
1 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
2 (6 oz.) cans tomato paste
1 1/2 cups water
2 (15 oz) cans spanish style tomato sauce
2 bay leaves
2 Tbsp. sugar
8 cups cooked spaghetti
1/2 cup grated parmesan or romano cheese
Crumble ground beef into 8 qt. saucepan. Add onion, garlic, oregano, salt and pepper. Heat to brown meat. Add tomato paste, water, bay leaf and sauce. Bring to a boil. Simmer uncovered over low heat for 45 minutes. Remove bay leaves and garlic. Add sugar and simmer 15 minutes more. Place hot spaghetti on platter, cover with meat sauce and sprinkle with cheese. Serves 6.
Wednesday, September 24, 2008
No-Knead Bread
3 cups all purpose or bread flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Corn meal or wheat bran as needed
1. In a large bowl, combine flour, yeast and salt. Add 1 5/8 cup water, and stir until blended;
dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Corn meal or wheat bran as needed
1. In a large bowl, combine flour, yeast and salt. Add 1 5/8 cup water, and stir until blended;
dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Monday, August 18, 2008
Tomato and Olive Penne
This is one of our favorite pasta dishes. Amanda and Jed have a ton of cherry tomatoes right now so we thought we'd make it. I usually use regular olives instead of Kalamata olives (I'm the only one that likes the Kalamatas and regular olives are cheaper). I also omit the crushed red pepper because I'm cooking for kids. Try this recipe you'll love it!
Serves 4
Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic , thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving
Directions
In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
Serves 4
Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic , thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving
Directions
In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
Sunday, August 10, 2008
Olive Garden Alfredo Sauce
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed
In a medium saucepan, melt butter. When butter is melted, add cream cheese. (Make sure heat is low or cream cheese will curdle). When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.
Serving ideas:
Saute chopped red onion, olives, mushrooms, red and green peppers, and penne pasta. Serve with alfredo sauce.
Excellent over spinach and cheese ravioli.
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed
In a medium saucepan, melt butter. When butter is melted, add cream cheese. (Make sure heat is low or cream cheese will curdle). When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.
Serving ideas:
Saute chopped red onion, olives, mushrooms, red and green peppers, and penne pasta. Serve with alfredo sauce.
Excellent over spinach and cheese ravioli.
Friday, August 8, 2008
Party Spread
This gets a ton of compliments whenever I bring it to a potluck or party. You spread this mixture on small slices of bread or crackers. It is excellent, always a hit! This recipe came from Leanne Carpenter.
1 cup green onions
1 small can chopped olives
1 cup mayonnaise
1 cup shredded parmesan cheese
Mix it all up. Spread on bread and bake in oven at 350 degrees until the it's hot and bubbly.
1 cup green onions
1 small can chopped olives
1 cup mayonnaise
1 cup shredded parmesan cheese
Mix it all up. Spread on bread and bake in oven at 350 degrees until the it's hot and bubbly.
Thursday, August 7, 2008
Strawberries and Cream Cake
Amanda made this cake for her friend's bridal shower and it was excellent. Definitely one of the best cakes I've ever had. She refrigerated it before serving and I think that made it even better. She also put kiwi on top of the cake instead of strawberries because her friend's wedding colors were different shades of green. It turned out really cute! It is from Betty Crocker's Best of Baking book.
Whipped Cream Cake
2 cups all-purpose flour or 2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups whipping (heavy) cream
3 eggs
1 1/2 teaspoons vanilla
Heat oven to 350 degrees. Grease and flour 2 round pans (8 or 9 inch). Mix flour, sugar, baking powder and salt.
Beat whipping cream in chilled large bowl until stiff. Beat eggs in small bowl about 5 minutes or until very thick and lemon colored. Fold eggs and vanilla into shipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour batter into pans.
Bake 30 to 35 minutes or until toothpick insterted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Whipped Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1 tablespoon milk
2 cups whipping (heavy) cream
2/3 cup powdered sugar
Beat cream cheese and milk in chilled bowl on low speed until smooth; beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
Whipped Cream Cake
2 cups all-purpose flour or 2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups whipping (heavy) cream
3 eggs
1 1/2 teaspoons vanilla
Heat oven to 350 degrees. Grease and flour 2 round pans (8 or 9 inch). Mix flour, sugar, baking powder and salt.
Beat whipping cream in chilled large bowl until stiff. Beat eggs in small bowl about 5 minutes or until very thick and lemon colored. Fold eggs and vanilla into shipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour batter into pans.
Bake 30 to 35 minutes or until toothpick insterted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Whipped Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1 tablespoon milk
2 cups whipping (heavy) cream
2/3 cup powdered sugar
Beat cream cheese and milk in chilled bowl on low speed until smooth; beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
Saturday, August 2, 2008
The Best Pancake Recipe
David loves these pancakes, he asks for this specific recipe all the time. It came from Martha Stewart's Every Day Food magazine.
I usually double this recipe. I also make up a few ziploc bags with the dry ingredients ahead of time so that in the morning it's quick to just add the wet ingredients and then just mix it up and the batter's ready.
1 cup all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Spoon onto an oiled griddle and cook until golden brown on each side.
Serve with syrup, jam, or fruit and cool whip.
I usually double this recipe. I also make up a few ziploc bags with the dry ingredients ahead of time so that in the morning it's quick to just add the wet ingredients and then just mix it up and the batter's ready.
1 cup all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Spoon onto an oiled griddle and cook until golden brown on each side.
Serve with syrup, jam, or fruit and cool whip.
Monday, July 28, 2008
Italian Stir Fry
I found this recipe in the Kraft food and family magazine and then I tweaked it a little. If you don't get it, you need to. All you have to do is go to the Kraft food website and sign up to get it in the mail. It's Free!
1/4 cup Kraft Zesty Italian Dressing
1 Tbsp. soy sauce
2 cloves garlic, minced
1 lb boneless skinless chicken breasts, cut into strips
(or 1 lb beef sirloin steak, or 1 lb pork chops)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 green onions, sliced
1 medium or 1/2 large zucchini
1/2 cup cashews or peanuts
Mix sauce ingredients. Add 1 Tbsp. of the sauce mixture to meat; toss to coat. Let stand 5 minutes.
Heat oil in large nonstick wok or skillet on medium-high heat. Add meat mixture and vegetables; stir-fry 4 minutes or until meat is cooked through.
Add remaining sauce mixture and nuts; simmer 2 minutes. Serve over rice.
I served it with fried zucchini.
Makes about 4 servings.
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