Monday, April 11, 2011
Tuesday, March 23, 2010
First I would like to tell you what my goal is in making the food I do. I have been really trying to make healthy meals that I feel my family will only benefit from eating. So often we feel guilty for eating too much of something, but I have been trying to make food that is not going to make me guilty, just satisfied. I also have been trying to get rid of everything that is processed to cut out unnecessary salts and sugars. I have truly enjoyed it and now think it would be really fun to write a cookbook, but since I can't even keep up with this blog, that will have to wait.
Here is a old family recipe adjusted to be healthier. Sorry I don't have a picture, but we just eat them too fast!
2 cups Almond Milk
1 1/2 cups quick oats
1 cup whole wheat flour
2 1/2 teaspoon baking soda
1 teaspoon salt
2 Tablespoon honey or agave
2 Tablespoon grounded flaxseed mixed with 5 tablespoons of water
1/2 cup applesauce
1. Pour milk over oats and let sit for an hour or over night.
2. Sift together flour, baking soda and salt
3. Stir flax and water mixture and honey into oats
4. Add sifted dry ingredients to oats.
5. Stir in applesauce
6. Cook on hot skillet with a little oil, turning once. (These can be thick, so if you help spread them onto the skillet with a spoon that helps.)
7. Serve with applesauce or mashed fresh fruit.
These are a little gooey inside, because there is no egg, but we love them that way!!***I like to double this and make waffles with the extra and freeze them. Later I simple toast them and we have our own, much better tasting "Eggo". My daughter loves to help "make" these and will sit by the toaster ready to tell me its "popped".
Friday, April 17, 2009
The first 2 recipes have been on my friend's blog Simplyhealthful.blogspot.com. It's a great blog for healthy living and so these recipes are healthier. I'm just going to copy them from her blog.
Mini loaves for the adults and mini muffins without chocolate chips for the children.
Whole Wheat Banana Bread
1 cup Whole Wheat Flour
¾ cup Oatmeal Flour
¼ cup milled Flax
1 Tablespoon Wheat Germ
1 teaspoon Baking Soda (aluminum free)
½ teaspoon Real Salt
½ cup Egg Beaters*
2 cups Mashed Bananas
½ cup Honey
¼ cup Applesauce
1 Tablespoon fresh Lemon Juice
½ teaspoon Vanilla
1 cup Chocolate Chips or Carob Chips(optional)
Preheat oven to 325 degrees.
Combine dry ingredients together in a medium sized bowl. Combine wet ingredients together in a large bowl. Add dry ingredients to the wet ingredients just until blended. Stir in chocolate chips.
Bake mini muffins at 325 degrees for about 10 minutes or until done. For large loaves bake at 325 degrees for 55 minutes or until toothpick/knife test comes out clean.
*Note: I leave out the eggs and just add a little more banana and flax seed. I have yet to notice a difference in the banana bread.
(I didn't come up with this recipe, I got it from someone that adapted it and then adapted it more myself. HA!)
To cook the quinoa, add one part of the grain (make sure to rinse it well before cooking) to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. We have enjoyed it warm and cold with the following recipe.
We just eyeball the amounts, if you like lots of veggies do more, and if you want more grain do fewer veggies. All veggies are cut up. This is just what we had put in and found we like, so by all means add your favorite vegetables and take out what you don’t like.
Basil or any other favorite fresh herb you have
Mung bean sprouts or Alfalfa sprouts
Juice of a Lemon (to taste)
Extra Virgin Olive Oil (just enough to coat the grain)
Salt to taste
Milled Flax seed
Shredded: carrots, zucchini, cucumber
Fresh cilantro and parsley
Salt and other seasonings you like
Make into patties and grill with a small amount of olive oil. We like putting avocado on the top.
Taco Pasta Salad
So this one is really not all the creative, but I ended up liking it. (Sorry no picture.) I got the idea from the Eating For Life cookbook and did it my own way. I think it is a great way to make use left over taco meat or just give another option to using taco meat.
Oh and of course I didn't measure anything, so I would say eyeball it and do how much you like of everything. For example I didn't want a ton of meat, so I didn't put much in, but put a lot of veggies and pasta.
1. Make taco meat your favorite way.
2. While cooking meat, cook your pasta. I used a whole wheat penne pasta.
3. Mix the meat and pasta together then add: Black Beans, Tomatoes, Avocado, Corn, cilantro, cheese, or anything else you like with your taco. After mixing it all together, add either Ranch dressing or sour cream to LIGHTLY coat everything.
Next time I think I might try adding lettuce. This time the bowl just got too full. This also seems like it would be a great left overs for lunch the next day!
Tuesday, August 19, 2008
Thursday, August 14, 2008
Every time I ask my brother what we should make, he says gyros, even if I am needing a dessert. HA!! I always laughed and promised that I would find a recipe and help him make them sometime. We finally did it a few weeks ago. It turned out not to be too hard and I liked them, except that there was a little problem with the salt. There was a lot of it. I have never had anything more salty. I am not sure if it was the recipe or my brother. He didn't measure the first bit he put in, so I don't know how much was there before I came to help. Other then that the meat was really tender and easy to eat and the tzatziki was great. Using the greek yogurt is worth it, I have made other tzatziki with regular and it just didn't taste the same.
Homemade Greek Gyro
By: Nancy Gaifyllia, about.com
Prep Time: 45 minutes
Cook Time: 10 minutes
- 2 1/2 pounds of boneless pork loin, shoulder, or fresh ham
- white wine vinegar
- GREEK GYRO SEASONING MIXTURE
- 3 tablespoons of sea salt
- 1 1/2 teaspoons of sweet paprika
- 1/4 teaspoon of pepper
- 1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani)
- FOR PITA WRAP SANDWICHES
- 6-8 pieces of thin pita bread (not pocket pita)
- 1/2 cup of tzatziki (see below)
- 1 medium onion, sliced
- 2 tomatoes, sliced
- french fries (optional)
- olive oil
In a small bowl combine paprika, salt, pepper, and oregano.
Make the Gyro Meat:
Slice the meat against the grain as thin as possible and pound with a meat mallet to less than 1/4-inch thick. In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours.
Remove meat from the refrigerator and slice into strips about 1/2 to 3/4 of an inch wide and 2 to 2 1/2 inches long. Dry fry (without any oil) in a non-stick frying pan until browned and slightly crisp.
Yield: 6-8 large pita wraps, or gyro meat dinner for 6-8Tzatziki
- 16 ounces (2 cups) of thick Greek yogurt
- 4 to 10 cloves of garlic, finely chopped
- 1/2 cup of diced or grated cucumber (Kirby or "English")
- 1 tablespoon of olive oil
- 2 teaspoons of lemon juice
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Devil’s Food Cupcakes with Raspberry Jam Buttercream and Raspberry Truffle
Devil’s Food Cake
Raspberry Jam Buttercream
Deeply Dark Devil’s Food Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 TBSP unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water
Preheat oven to 325F. Grease and flour mini cupcake pans.
Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additions alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
Bake cupcakes for 13-15 minutes.
Let cool for 5 minutes in pan and remove cupcakes from pan. Let cool on wire rack. When cool, frost with Raspberry Jam Buttercream.
Cake Source: Adapted from The Cake Book by Tish Boyle
Raspberry Jam Buttercream
1 cup unsalted butter, at room temperature
6-8 cups powdered sugar
½ cup seedless raspberry jam
Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment. Cream butter and jam until well incorporated, about 2 minutes. Add powdered sugar, one cup at a time until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out.
2 pints fresh raspberries, cleaned and dried
5 ounce semisweet chocolate
1/3 cup heavy cream
¼ cup seedless raspberry jam
Bring cream to a boil.
Pour cream over chocolate and jam and let sit for about 3 minutes.
Whisk together chocolate mixture. If it is still a little lumpy, put in microwave for a few seconds and whisk again.
Put ganache into a piping bag fitted or even an plastic bag(with a tiny hole cut out). Pipe chocolate ganache into fresh raspberries.
Let sit in fridge for about 15 minutes. Top frosted cupcakes with raspberry truffle.