1 C warm water with 1 1/2T yeast
add 2T sugar
Mix and let yeast bloom
then add 2T oil and 1t salt
Mix
Then add 2 1/2c flour
Mix and let sit for 5 min
Use 1 c wheat flour and 1 1/2c white flour
top with 3 minced garlic cloves, olive oil, salt and pepper
Saute onions, mushrooms, and peppers, put on top, fresh basil, chopped spinach, sliced olives, cheese
After cooked add chopped tomatoes and sliced avocados
Tuesday, May 6, 2014
Sunday, May 4, 2014
Lentil Tostadas
Interesting information to read about Lentils- nutrition content and diff types of lentils
To Cook Lentils
- Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.
1 lb ground turkey or beef
2c previously cooked lentils ( brown the onion then cook the lentils w/ water)
1 to 1/2t cumin
1 to 1/2t garlic
2c previously cooked lentils ( brown the onion then cook the lentils w/ water)
1 to 1/2t cumin
1 to 1/2t garlic
1/2t chili powder
salt and pepper
salt and pepper
Saute an onion till brown, then cook the beef with the onion till cooked. add seasonings and add
, zucchini, yellow squash, garlic , salt and pepper
hard or soft shell tortillas- optional with soft shell- you can frie with little oil
top with:
- cut lemons to drizzle on top of taco or tostada
- cut lemons to drizzle on top of taco or tostada
-lettuce
-olives
-sour cream or plain yogurt
-avocado & tomato salsa- onion, a handful of halved grape tomatoes, some fresh cilantro, a squeeze of lime juice, drizzle of oil, a big clove of garlic and sprinkle of salt and pepper
-cheese
(freeze the seasoned lentils for quick dinners)
-olives
-sour cream or plain yogurt
-avocado & tomato salsa- onion, a handful of halved grape tomatoes, some fresh cilantro, a squeeze of lime juice, drizzle of oil, a big clove of garlic and sprinkle of salt and pepper
-cheese
(freeze the seasoned lentils for quick dinners)
Penne with White Beans and Spinach
serves 4
http://www.eatliverun.com/penne-with-white-beans-and-spinach/
3/4 lb dry penne pasta
1 T olive oil
2 garlic cloves, minced
1/4 cup sundried tomatoes, chopped
1 can cannellini beans, drained and rinsed
3 cups baby spinach
zest of one lemon
juice of two lemons
1 tsp salt
1/4 tsp cayenne pepper
1/4 cup freshly grated parmesan cheese (or more to taste)
Cook the pasta according to package directions in boiling salted water. When cooked, drain and reserve one half cup of cooking liquid. Set aside.
In a large skillet or dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Add the lemon zest, juice, salt, cayenne and cheese and toss well. Add some of the cooking water if the mixture seems dry.
4/4/13 I used black eyed peas instead of white beans and still was great.http://www.eatliverun.com/penne-with-white-beans-and-spinach/
Sweet Potato & Lentil Chili
Original Recipe
Ingredients:
• 2 TBSP olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups cooked lentils (you can make them in advance and store in the fridge)
• 2 TBSP chili powder
• 1 TBSP cumin
• 1 TBSP paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• Shredded cheese, for serving
• NatureBox Masa Crisps, for serving (or chips)
• Greek yogurt, for serving
Directions:
Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and
cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook,
stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced
tomatoes, cooked lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until thickened, about 30 minutes. You can continue to simmer
if you prefer a thicker chili.
Serve immediately, garnished with cheese, Masa Crisps and Greek yogurt, if desired. Refrigerate
leftovers- it’s delicious the next day for lunch too, though it does thicken up quite a bit in the fridge.
Make a huge batch then Can be frozen for future dinners
8/31/15 Made with pintos, lentils, black beans are everything else the same.
Ingredients:
• 2 TBSP olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups cooked lentils (you can make them in advance and store in the fridge)
• 2 TBSP chili powder
• 1 TBSP cumin
• 1 TBSP paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• Shredded cheese, for serving
• NatureBox Masa Crisps, for serving (or chips)
• Greek yogurt, for serving
Directions:
Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and
cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook,
stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced
tomatoes, cooked lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until thickened, about 30 minutes. You can continue to simmer
if you prefer a thicker chili.
Serve immediately, garnished with cheese, Masa Crisps and Greek yogurt, if desired. Refrigerate
leftovers- it’s delicious the next day for lunch too, though it does thicken up quite a bit in the fridge.
Make a huge batch then Can be frozen for future dinners
8/31/15 Made with pintos, lentils, black beans are everything else the same.
Avocado Pudding or Popsicles
2 large avocados - peeled, pitted, and cubed
1/2 cup unsweetened cocoa powder1/2 cup brown sugar/sugar/honey
1/3 cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamon
http://allrecipes.com/recipe/chocolate-avocado-pudding/
I also have frozen as a cold popsicle snack
8/28/15
I made this from frozen avocados b/c they were on sale and wanted to stock up (fresh is fine too)
2 frozen avocados
1/4c peanut butter
2-3 frozen bananas (fresh is find too)
1 T honey
milk
1/4c carob powder
Put everything in blender, turn it on and blend.
Whole Wheat Batter Bread and Cinnamon Rolls
Whole Wheat Batter Bread and Cinnamon Rolls- original recipe by Jen Coon, green highlights are amy's comments
4c whole wheat flour
2 envelopes rapid rise yeast (2 1/4t in one envelope) or 1T plus 2t yeast (I used more 2-3T) amy's additions
2 tsp salt
1 3/4c water and (1/4-1/2c powdered milk)
¼ cup honey
3 Tbsp coconut oil
1/4c flax
1/2 t cinnamon
Follow step 1 and let sit for 30-60min. Add the flax/wheat bran and flour till it is a not sticky, compact ball. Let sit 30-60min. then form into bread, rolls, or cinnamon rolls
Original Recipe
4 cups whole wheat flour
2 envelopes rapid rise yeast
2 tsp salt...
1 ½ cups water
¼ cup milk
¼ cup honey
3 Tbsp coconut oil
½ cup wheat bran or flax
Directions
1. Combine 2 cups flour, undissolved yeast, and salt in a large bowl (or large food processor). Heat (on stove or microwave) water, milk, honey, and oil until very warm (120-130 degrees). Add the warm liquid to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Allow the mixture to sit for 30-60 minutes. This is called the sponge. It will get very big and bubbly.
2. Add ½ cup flour and the wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. At this point, you can do several things.
For Bread: I only add 1-2T of honey. Place dough in a greased 9”x5” loaf pan. Cover, let rise in a warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 375 degrees. Bake for 45 minutes or until done. Remove from pan; let cool on a wire rack.
4c whole wheat flour
2 envelopes rapid rise yeast (2 1/4t in one envelope) or 1T plus 2t yeast (I used more 2-3T) amy's additions
2 tsp salt
1 3/4c water and (1/4-1/2c powdered milk)
¼ cup honey
3 Tbsp coconut oil
1/4c flax
1/2 t cinnamon
Follow step 1 and let sit for 30-60min. Add the flax/wheat bran and flour till it is a not sticky, compact ball. Let sit 30-60min. then form into bread, rolls, or cinnamon rolls
Original Recipe
4 cups whole wheat flour
2 envelopes rapid rise yeast
2 tsp salt...
1 ½ cups water
¼ cup milk
¼ cup honey
3 Tbsp coconut oil
½ cup wheat bran or flax
Directions
1. Combine 2 cups flour, undissolved yeast, and salt in a large bowl (or large food processor). Heat (on stove or microwave) water, milk, honey, and oil until very warm (120-130 degrees). Add the warm liquid to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Allow the mixture to sit for 30-60 minutes. This is called the sponge. It will get very big and bubbly.
2. Add ½ cup flour and the wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. At this point, you can do several things.
For Bread: I only add 1-2T of honey. Place dough in a greased 9”x5” loaf pan. Cover, let rise in a warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 375 degrees. Bake for 45 minutes or until done. Remove from pan; let cool on a wire rack.
For Cinnamon Rolls: Shape the dough into a compact ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel. Place in a warm, draft-free place until doubled in size, about 1 hour. Meanwhile, measure ¼ cup coconut oil, ½ cup honey, cinnamon and mix together. You may need to warm slightly to get the oil to melt into the honey, but then put it in the fridge so it gets a little more viscous. It needs to be spreadable but not runny.
Lift the dough out (without punching it down) and lay it onto a clean floured surface. Using your hands or a rolling pin, shape the dough into a large flat rectangle. Dough should be about 1/3rd inch thick.
Spread the honey butter mixture evenly over the rectangle. Sprinkle generously with cinnamon. Then add whatever things you like! Like raisins, walnuts, pecans, chopped chocolate, coconut, candied ginger or orange peel, dried fruits like cranberries, apricots, etc. Sometimes I soak the dry fruits in juice or milk before adding them, so they soften up. Get creative!
Roll the dough up into a log, trying to wind it up firmly. Cut log into even slices and place into an oiled casserole pan. (12-14 rolls) Leave even spacing between them for the dough to rise.
Cover and let rise in a warm place until they begin to fill the pan.
Bake at 350 degrees in the middle of the oven for 15-20 minutes until golden. Brush honey butter on top for a golden finish.
Lift the dough out (without punching it down) and lay it onto a clean floured surface. Using your hands or a rolling pin, shape the dough into a large flat rectangle. Dough should be about 1/3rd inch thick.
Spread the honey butter mixture evenly over the rectangle. Sprinkle generously with cinnamon. Then add whatever things you like! Like raisins, walnuts, pecans, chopped chocolate, coconut, candied ginger or orange peel, dried fruits like cranberries, apricots, etc. Sometimes I soak the dry fruits in juice or milk before adding them, so they soften up. Get creative!
Roll the dough up into a log, trying to wind it up firmly. Cut log into even slices and place into an oiled casserole pan. (12-14 rolls) Leave even spacing between them for the dough to rise.
Cover and let rise in a warm place until they begin to fill the pan.
Bake at 350 degrees in the middle of the oven for 15-20 minutes until golden. Brush honey butter on top for a golden finish.
Coconut Granola
Tasty Kitchen
Serves very well with Homemade Yogurt
In a large bowl, combine the oats, cashews, almonds, sunflower seeds, pumpkin seeds, shredded coconut, flax/chia, salt and cinnamon and set aside.
In a medium saucepan, melt the oil or butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.
Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes. Bake till brown
Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries/raisins. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.
This can be made days or weeks before you need it and freeze it until you want to use it.
Serves very well with Homemade Yogurt
- 3 cups Old Fashion Oats
- ¾ cups Raw Cashews, Roughly Chopped
- ¾ cups Almond, Roughly Chopped
- 1/4 c sunflower seeds
- 1/4c ground flax and chia seeds
- pumpkin seeds
- 1 cup Unsweetened or sweetened Shredded Coconut
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ½-1c butter or coconut oil
- ¼ cups Agave Nectar (or Honey)
- ⅔ cups Brown Sugar
- 2 teaspoons Vanilla Extract
- ½ cups Dark Chocolate Chips ( I have left them out)
- ½ cups Dried Cranberries or raisins ( I have left them out)
Preparation Instructions
This is a really easy one for the kids to measure out the dry ingredients, pour it into a bowl and stir it. Preheat oven to 325 degrees F.In a large bowl, combine the oats, cashews, almonds, sunflower seeds, pumpkin seeds, shredded coconut, flax/chia, salt and cinnamon and set aside.
In a medium saucepan, melt the oil or butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.
Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes. Bake till brown
Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries/raisins. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.
This can be made days or weeks before you need it and freeze it until you want to use it.
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