This tofu recipe is easy & delicious. There was none left after my family ate it so I'll probably double the recipe next time.
Tofu Broccoli Stir Fry
1 14 oz pkg Extra Firm Tofu
with...
Tofu Marinade:
4 T soy sauce
1/4 t garlic powder
1 t onion powder
2 T peanut butter
2 cups fresh broccoli or a 16 oz package frozen broccoli
with...
Broccoli Marinade:
1/2 t cornstarch
2 T soy sauce
cold water
canola oil
1. Mix together tofu marinade. Cut up tofu into cubes, add tofu to the marinade sauce and marinate if fridge for 2+ hours.
2. Mix together broccoli marinade. Add broccoli. (Cook fresh broccoli 2 minutes in microwave or defrost frozen broccoli .) Let marinate.
3. In large frying pan, brown tofu in canola oil. (The longer you brown the tofu, the better it tastes.) Add broccoli and stir fry until heated through and to your liking.
4. Eat and enjoy! :)
You can serve with brown rice.
Cabbage and Apple Slaw
I never used to be a fan of cole slaw. As a kid I tried it only a few times and didn't really like it. A few months ago I had it and it was delicious! It's been said that your taste buds change every 10 years so if you didn't like something a while ago, try it again!
I had a basis for a recipe, then ended up making up my own. I only used a half a head of cabbage since I wasn't sure if the recipe would turn out well, but it did. I treated this like a dessert since it's a little sweet. This can easily be doubled.
Cabbage and Apple Slaw
1/2 head of cabbage, shredded (3-4 cups)
1 apple, chopped (I used a Gala apple)
1/4 c chopped walnuts
1/8 c apple cider vinegar
1/8 c apple juice
3/4 t honey
1 t dried parsley
1 t dried chopped onions
2 heaping T mayonnaise (I used light mayo)
1+ T lemon juice (this is an approximate. I just squirted some in there.)
salt & pepper to taste
1. In large bowl combine first 3 ingredients. In small bowl whisk together vinegar, juice, honey, parsley, onions, mayo, lemon juice. Add salt and pepper to taste.
2. Toss dressing into bowl.
3. Chill until ready to serve.
I had a basis for a recipe, then ended up making up my own. I only used a half a head of cabbage since I wasn't sure if the recipe would turn out well, but it did. I treated this like a dessert since it's a little sweet. This can easily be doubled.
Cabbage and Apple Slaw
1/2 head of cabbage, shredded (3-4 cups)
1 apple, chopped (I used a Gala apple)
1/4 c chopped walnuts
1/8 c apple cider vinegar
1/8 c apple juice
3/4 t honey
1 t dried parsley
1 t dried chopped onions
2 heaping T mayonnaise (I used light mayo)
1+ T lemon juice (this is an approximate. I just squirted some in there.)
salt & pepper to taste
1. In large bowl combine first 3 ingredients. In small bowl whisk together vinegar, juice, honey, parsley, onions, mayo, lemon juice. Add salt and pepper to taste.
2. Toss dressing into bowl.
3. Chill until ready to serve.
Halloween Graveyard
A Halloween Graveyard!
What is it you ask? Black Bean Hummus, sprouts, and whole wheat pizza crust. Here are a few more pics to help you get the idea:
I used the hummus recipe from FatFreeVegan Kitchen. I love a lot of her recipes. It's a cute idea what she did with the spider & web. You could just make that for Halloween too!
Here is my slight variation of her recipe:
2 cloves garlic
4 cups cooked beans (I seasoned them like this recipe) OR 2 15-ounce cans black beans, drained and rinsed
1 tablespoons ground sesame seeds
4 tablespoons lime juice
1 teaspoon cumin
1/4 teaspoon hot sauce (not Tabasco)
1/2 teaspoon salt (or to taste)
With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients and process until smooth. Taste and correct seasonings, adding more as needed. Refrigerate until ready to serve.
Sprouts
I grew my own sprouts. I need to do a whole other post about sprouting. That's on my to-do list. In the mean time you can just buy the alfalfa sprouts, or go to this website to learn more.
Whole Wheat Dough
I've used this pizza crust recipe for years. It comes from a friend who put it in a ward cookbook. I've only altered the kind of flour, which is almost always whole wheat.
Dough:
1 c warm water
1 T dry yeast
1/4 c oil (I use canola)
2 t salt
3 - 3 1/2 c whole wheat flour
Pour water in mixer bowl. Sprinkle in yeast and let dissolve. Add oil, salt and gradually mix flour in until a soft dough is formed. Let rise once (15-20 minutes.) Bake at 400 degrees for 12-17 minutes.
I had a cookie cutter that I never used so I reshaped it into a tombstone. I rolled out the dough, cut with the tombstone cutter, then sprinkled a mixture of 2 parts cumin, 1 part oregano, and 1 part paprika to give the bread a Mexican flavor.
Spinach Quiche Pie Casserole Souffle
I don't know what to call it. I want to say Spinach Quiche but I think of "round" when I think quiche (and pie) and this was baked in a 9x13 casserole dish. At our house we don't like the word casserole and I looked up the definition of souffle and this dish doesn't quite fit the part. So, I'm going to call it crustless spinach quiche since you could bake it in two round dishes
I found this recipe for Spinach & Chicken Pie in the March 09 Family Circle magazine. I based my recipe on this but it is far from the same. I ate some delicious quiche at Café Niche a while back and have been trying to pinpoint their spices ever since. The following recipe seemed to taste almost as good.
Crustless Spinach Quiche
Ingredients
2 tablespoons butter or margarine
1 large yellow onion, chopped
1 can (15oz) white cannellini beans, drained & rinsed
About 3 cups fresh chopped spinach*
1 1/2 teaspoons salt (or less)
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3 heaping tablespoonfuls cottage cheese
6 eggs, lightly beaten (I used medium eggs)
4 tablespoons flour (I used rice flour)
1 tablespoon fresh oregano, chopped
Directions
1. Heat oven to 375 degrees F.
2. Coat 13x9x2-inch baking pan with nonstick cooking spray.
3. Chop onions, put in casserole dish with butter, cook in microwave for 2 minutes, stirring after 1 minute. (I did this because I was lazy and didn't want to use another pan. You can saute the onions & butter in a skillet on the stove if you want to.)
4. Chop fresh spinach. (I chopped 2 batches in my food processor, on pulse.) Add spinach, beans, cottage cheese to the casserole dish.
5. Mix together eggs, flour, salt, pepper, nutmeg, red pepper flakes, fresh oregano. Pour over casserole dish and stir together to mix.
6. Bake at 375 degrees for 45 minutes, until top is browned.
* I get the big bag of fresh spinach from Costco. This is a good way to use some of it up. If you don't have fresh, you can use 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry.
I found this recipe for Spinach & Chicken Pie in the March 09 Family Circle magazine. I based my recipe on this but it is far from the same. I ate some delicious quiche at Café Niche a while back and have been trying to pinpoint their spices ever since. The following recipe seemed to taste almost as good.
Crustless Spinach Quiche
Ingredients
2 tablespoons butter or margarine
1 large yellow onion, chopped
1 can (15oz) white cannellini beans, drained & rinsed
About 3 cups fresh chopped spinach*
1 1/2 teaspoons salt (or less)
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3 heaping tablespoonfuls cottage cheese
6 eggs, lightly beaten (I used medium eggs)
4 tablespoons flour (I used rice flour)
1 tablespoon fresh oregano, chopped
Directions
1. Heat oven to 375 degrees F.
2. Coat 13x9x2-inch baking pan with nonstick cooking spray.
3. Chop onions, put in casserole dish with butter, cook in microwave for 2 minutes, stirring after 1 minute. (I did this because I was lazy and didn't want to use another pan. You can saute the onions & butter in a skillet on the stove if you want to.)
4. Chop fresh spinach. (I chopped 2 batches in my food processor, on pulse.) Add spinach, beans, cottage cheese to the casserole dish.
5. Mix together eggs, flour, salt, pepper, nutmeg, red pepper flakes, fresh oregano. Pour over casserole dish and stir together to mix.
6. Bake at 375 degrees for 45 minutes, until top is browned.
* I get the big bag of fresh spinach from Costco. This is a good way to use some of it up. If you don't have fresh, you can use 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry.
The Burger Waffle
Have you ever tried to make veggie/bean burgers only to have them fall apart? Well, we have and it's a challenge to get the right consistency to make them stay together.
My husband and I came up with a great idea...cook the veggie or bean burgers in the waffle maker! We use our traditional waffle maker (not the belgian waffle maker since we have both.) The end result seems to make it more sturdy to hold in your bun or even just on your plate. They might be able to hold up the test to an outside BBQ grill once they are cooked first in the waffle maker, then later reheated on the grill for a party.
We don't really have a recipe since each time it's different. It's kind of like making meatloaf, just throw whatever in there and it'll be good.
Here is a list of types of ingredients that we have used:
Beans - pinto or black, but I'm sure you could use any kind of beans. (I usually start with dry beans and cook them speedily in my pressure cooker.)
Grains - Bread crumbs, oatmeal, cooked rice/wheat/barley/etc.
Cheese - Just a enough to make it tasty
Egg - sometimes we have used an egg to hopefully gel the food together, but you could also use ground flax seed.
Spices - Montreal Steak Seasoning, Italian seasoning, salt, pepper, garlic, onion, whatever.
Condiments - Worcestershire sauce, A1, Vinegar, whatever.
Vegetables - You can either add whatever pureed or chopped veggies to the burger batter, or wait until afterward and just add it to your sandwich.
If you really need a recipe, there are a ton online. Just start with a basic recipe and make it your own by adding whatever is in your fridge or pantry. Enjoy!
My husband and I came up with a great idea...cook the veggie or bean burgers in the waffle maker! We use our traditional waffle maker (not the belgian waffle maker since we have both.) The end result seems to make it more sturdy to hold in your bun or even just on your plate. They might be able to hold up the test to an outside BBQ grill once they are cooked first in the waffle maker, then later reheated on the grill for a party.
We don't really have a recipe since each time it's different. It's kind of like making meatloaf, just throw whatever in there and it'll be good.
Here is a list of types of ingredients that we have used:
Beans - pinto or black, but I'm sure you could use any kind of beans. (I usually start with dry beans and cook them speedily in my pressure cooker.)
Grains - Bread crumbs, oatmeal, cooked rice/wheat/barley/etc.
Cheese - Just a enough to make it tasty
Egg - sometimes we have used an egg to hopefully gel the food together, but you could also use ground flax seed.
Spices - Montreal Steak Seasoning, Italian seasoning, salt, pepper, garlic, onion, whatever.
Condiments - Worcestershire sauce, A1, Vinegar, whatever.
Vegetables - You can either add whatever pureed or chopped veggies to the burger batter, or wait until afterward and just add it to your sandwich.
If you really need a recipe, there are a ton online. Just start with a basic recipe and make it your own by adding whatever is in your fridge or pantry. Enjoy!
Pizza Casserole
I found this recipe in Parenting Magazine. I always get free French bread from Albertsons's from the coupon at the end of my receipts. This is a good way to use the French bread. It's basically a good recipe for a pizza casserole and you can put whatever you want in it. Make it ahead and let it sit in the fridge.
Make-Ahead Pizza Casserole (edited by Heather)
Make-Ahead Pizza Casserole (edited by Heather)
PREP: 15 minutes
RESTING AND BAKING TIME: About 4 hours
SERVES: 6
What You'll Need:
Cooking spray
1/2 lb shredded mozzarella cheese
1 can of olives
3 medium tomatoes, cored and diced (I used canned since that's what I had.)
(plus whatever else you want on your pizza)
6 cups cubed French or Italian bread (about 1)
5 eggs
1 1/4 cups skim milk
1/2 cup reduced-fat sour cream
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Grated parmesan cheese, optional
1. Spray a 9 by 13-inch baking pan with cooking spray.
2. In a large bowl, toss together the mozzarella, olives, tomatoes, and bread. Arrange the bread mixture evenly in the baking pan.
3. Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.
4. Pour the egg mixture over the bread, tilting the baking pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight.
5. 5. Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35 to 45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired.
Carrot Cheddar Biscuits
I made up this recipe by looking at my drop biscuit recipe plus some recipes for corn bread and cheddar biscuits. I wanted a little bit of a corny taste but with carrots and cheddar as the main taste. They turned out delicious!
Carrot Cheddar Biscuits
1 1/2 c flour (I used whole wheat)
1/2 c corn flour (I used freshly ground popcorn, but you can use corn meal.)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t garlic powder
1 T chopped dried onions
1/3 c canola oil
almost 1 c milk
1 T vinegar
1 1/2 c grated carrots (chopped in food processor)
1/2 c grated cheddar cheese
1/8 c melted butter (optional)
1. Mix flours, baking powder, salt, soda, garlic powder, and dried onions together in a medium sized bowl.
2. Pour in canola oil and use pastry blender to mix into a wet sandy texture.
3. Put 1T vinegar in a measuring cup then pour milk to fill it to 1 cup. Add milk, vinegar, and carrots to bowl and fold in.
4. Add cheddar cheese and melted butter.
5. Drop onto a cookie sheet, makes 12 biscuits.
6. Bake in a preheated oven at 450 degrees for 18-20 minutes.
Carrot Cheddar Biscuits
1 1/2 c flour (I used whole wheat)
1/2 c corn flour (I used freshly ground popcorn, but you can use corn meal.)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t garlic powder
1 T chopped dried onions
1/3 c canola oil
almost 1 c milk
1 T vinegar
1 1/2 c grated carrots (chopped in food processor)
1/2 c grated cheddar cheese
1/8 c melted butter (optional)
1. Mix flours, baking powder, salt, soda, garlic powder, and dried onions together in a medium sized bowl.
2. Pour in canola oil and use pastry blender to mix into a wet sandy texture.
3. Put 1T vinegar in a measuring cup then pour milk to fill it to 1 cup. Add milk, vinegar, and carrots to bowl and fold in.
4. Add cheddar cheese and melted butter.
5. Drop onto a cookie sheet, makes 12 biscuits.
6. Bake in a preheated oven at 450 degrees for 18-20 minutes.
Fiesta Chicken with Rice and Beans
I found this recipe in the Albertson's ad. It came from allrecipes.com.
Fiesta Chicken with Rice and Beans
Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."
Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)
Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.
ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.
Fiesta Chicken with Rice and Beans
Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."
Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)
Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.
ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.
Homemade Enchilada Sauce & Bean Enchiladas
A few years ago, I found this recipe for Enchilada Sauce here. I've used it when I don't have a can of enchilada sauce on hand (which is almost always.) It's cheaper to make this stuff plus it's usually healthier.
Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce (I used "no salt added" tomato sauce)
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
This is enough to make one enchilada casserole in a 9x13 dish.
Bean Enchiladas
When I make enchiladas I usually like to fill them with a bean mixture. Last night I used the following:
1 can kidney beans
1 can olives
1 small can of green beans (hide them and no one will know!)
1/2 package tofu
mexican seasoning (I used The Spice Hunter brand, and it's great!)
onion powder
a dash of garlic hot sauce (I found at Dollartree.)
Spray 9x13 casserole dish. Add a layer of enchilada sauce. Fill 8 tortillas with bean mixture and place in dish. Pour remaining enchilada sauce over tortillas ensuring to get all parts of tortilla. Sprinkle cheddar cheese on top and decorate with green onions or chives.
Place in pre-heated 350 degree oven for 20 minutes. Broil for a few minutes afterward if desired to get the cheese crispy.
When I make this again I'm sure it will be different. The filling is never the same. You could add cheese to the filling to make it extra good but it's also extra fattening and costly. :) If you don't have canned beans you could grind dry beans and cook with boiling water to get a bean spread.
Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce (I used "no salt added" tomato sauce)
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
This is enough to make one enchilada casserole in a 9x13 dish.
Bean Enchiladas
When I make enchiladas I usually like to fill them with a bean mixture. Last night I used the following:
1 can kidney beans
1 can olives
1 small can of green beans (hide them and no one will know!)
1/2 package tofu
mexican seasoning (I used The Spice Hunter brand, and it's great!)
onion powder
a dash of garlic hot sauce (I found at Dollartree.)
Spray 9x13 casserole dish. Add a layer of enchilada sauce. Fill 8 tortillas with bean mixture and place in dish. Pour remaining enchilada sauce over tortillas ensuring to get all parts of tortilla. Sprinkle cheddar cheese on top and decorate with green onions or chives.
Place in pre-heated 350 degree oven for 20 minutes. Broil for a few minutes afterward if desired to get the cheese crispy.
When I make this again I'm sure it will be different. The filling is never the same. You could add cheese to the filling to make it extra good but it's also extra fattening and costly. :) If you don't have canned beans you could grind dry beans and cook with boiling water to get a bean spread.
Whole Wheat Chocolate Cake
This recipe is derived from The Amazing Wheat book by LeArta Moulton. I have made some notes and changed the recipe name so it's easier to search on search engines. (In the book it's called "Anything Goes Cake" on page 170.)
Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*
Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.
*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)
Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*
Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.
*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)
Drop Biscuits
These are fast, easy, & healthy. I make them "drop biscuit" style so I don't have to have the time or mess when rolling out the dough. The recipe can easily be doubled.
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Drop Biscuits
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoons baking soda
1/3 cup oil/fat*
1 cup milk/liquid concoction**
1. Preheat oven to 450 degrees F. Grease cookie sheet.
2. In large mixing bowl combine flour, baking powder, salt & soda.
3. Add oil and milk and stir with spoon just until moistened.
4. Drop batter by tablespoonfuls onto cookie sheet.
5. Bake for 6-10 minutes or until lightly browned. (6 minutes is slightly undercooked but it makes them very good and moist. They can finish baking outside the oven while they stay on the hot pan for a few minutes.) Serve warm. Makes about 12 biscuits.
* Use any kind of oil – canola, vegetable, olive, etc. OR You can use any kind of solid fat- butter, margarine, coconut oil. If using a solid then cut the fat into the dry mixture using a pastry blender (or two knives or forks) until mixture resembles coarse crumbs. Then add milk.
** I say milk or liquid concoction because you can use whatever. Buttermilk, half plain yogurt/half milk, 1T vinegar or lemon juice plus water/milk/zuchinni puree, whatever!
Notes:
1. You could also just do step #2 and make a homemade biscuit mix. When it comes time to make the biscuits just add the oil and milk then bake. Or use the baking mix to make waffles and pancakes.
2. When using whole wheat flour, you can let it rest for a few minutes after mixing to let the flour fully absorb liquids. If you replace with white flour, you may need to add a little more flour or decrease liquid.
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Drop Biscuits
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoons baking soda
1/3 cup oil/fat*
1 cup milk/liquid concoction**
1. Preheat oven to 450 degrees F. Grease cookie sheet.
2. In large mixing bowl combine flour, baking powder, salt & soda.
3. Add oil and milk and stir with spoon just until moistened.
4. Drop batter by tablespoonfuls onto cookie sheet.
5. Bake for 6-10 minutes or until lightly browned. (6 minutes is slightly undercooked but it makes them very good and moist. They can finish baking outside the oven while they stay on the hot pan for a few minutes.) Serve warm. Makes about 12 biscuits.
* Use any kind of oil – canola, vegetable, olive, etc. OR You can use any kind of solid fat- butter, margarine, coconut oil. If using a solid then cut the fat into the dry mixture using a pastry blender (or two knives or forks) until mixture resembles coarse crumbs. Then add milk.
** I say milk or liquid concoction because you can use whatever. Buttermilk, half plain yogurt/half milk, 1T vinegar or lemon juice plus water/milk/zuchinni puree, whatever!
Notes:
1. You could also just do step #2 and make a homemade biscuit mix. When it comes time to make the biscuits just add the oil and milk then bake. Or use the baking mix to make waffles and pancakes.
2. When using whole wheat flour, you can let it rest for a few minutes after mixing to let the flour fully absorb liquids. If you replace with white flour, you may need to add a little more flour or decrease liquid.
Curried Split Pea Soup with Cauliflower
Curried Split Pea Soup with Cauliflower
By, Heather
1 tablespoon finely minced ginger
3-4 cloves of garlic, minced
1 large onion, coarsely chopped
1 cup carrots, cut into 1/2-inch slices
6 cups boiling water
1 1/2 - 2 cups dried green or yellow split peas, picked over and rinsed
1-2 tablespoons mild curry powder (to taste)
3/4 - 1 head of fresh cauliflower, chopped (or 1 lb frozen cauliflower)
Salt to taste
Pepper to taste
Put water on the stove to boil. Add a tiny bit of oil (1 tsp.) in pressure cooker, and saute onions. Remove onions and add trivet to bottom of pressure cooker. Add all ingredients (including boiling water) and stir well to be sure that no bits of onion or spices have gotten stuck to the bottom of the pot.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure (rocking steadily) and cook for 6 minutes. Allow the pressure to come down naturally for about 10 minutes, then quick-release the pressure (place the pot under cold running water.) Remove the lid, tilting it away from you to allow any excess steam to escape. Taste to see if more salt or pepper should be added.
Put cooked food into food processor to puree into a thick soup.
Serve with cheese if desired.
By, Heather
1 tablespoon finely minced ginger
3-4 cloves of garlic, minced
1 large onion, coarsely chopped
1 cup carrots, cut into 1/2-inch slices
6 cups boiling water
1 1/2 - 2 cups dried green or yellow split peas, picked over and rinsed
1-2 tablespoons mild curry powder (to taste)
3/4 - 1 head of fresh cauliflower, chopped (or 1 lb frozen cauliflower)
Salt to taste
Pepper to taste
Put water on the stove to boil. Add a tiny bit of oil (1 tsp.) in pressure cooker, and saute onions. Remove onions and add trivet to bottom of pressure cooker. Add all ingredients (including boiling water) and stir well to be sure that no bits of onion or spices have gotten stuck to the bottom of the pot.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure (rocking steadily) and cook for 6 minutes. Allow the pressure to come down naturally for about 10 minutes, then quick-release the pressure (place the pot under cold running water.) Remove the lid, tilting it away from you to allow any excess steam to escape. Taste to see if more salt or pepper should be added.
Put cooked food into food processor to puree into a thick soup.
Serve with cheese if desired.
Cream of Chicken soup substitute
I have a grain mill and I grind white beans to make a flour. If you don't have a grain mill, get a cheap coffee grinder and it will do an okay job of making the flour.
I got this recipe from Country Beans by Rita Bingham.
Cream of Chicken soup substitute
1 3/4 cup water
5 TBL White Bean Flour
4 tsp chicken bouillon or soup base (find some without MSG)
Bring water and base to a boil. Reduce heat or lower heat and whisk in bean flour. Mixture will thicken within 1 minute. Cook on medium heat for 2 more minutes.
This mixture can be refrigerated up to 1 week, and used in place of canned soup. Up to 1/4 cup chicken chunks can be added if desired.
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The USU Extension division also has a recipe to use for a cream soup mix. I haven't used it but I'll include it since some people might not have white bean flour for the other recipe.
Homemade "Cream" Soup Mix
2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken or beef bouillon (find some without MSG)
2 T dried onion flakes
1 t basil leaves
1 t thyme leaves
1/2 t pepper
Combine all ingredients, mixing well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.
Cream of Chicken Soup: Combine 1/3 cup of cream soup mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Substitute for 1 can of soup for casserole recipes.
From USU Extension
I got this recipe from Country Beans by Rita Bingham.
Cream of Chicken soup substitute
1 3/4 cup water
5 TBL White Bean Flour
4 tsp chicken bouillon or soup base (find some without MSG)
Bring water and base to a boil. Reduce heat or lower heat and whisk in bean flour. Mixture will thicken within 1 minute. Cook on medium heat for 2 more minutes.
This mixture can be refrigerated up to 1 week, and used in place of canned soup. Up to 1/4 cup chicken chunks can be added if desired.
*********
The USU Extension division also has a recipe to use for a cream soup mix. I haven't used it but I'll include it since some people might not have white bean flour for the other recipe.
Homemade "Cream" Soup Mix
2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken or beef bouillon (find some without MSG)
2 T dried onion flakes
1 t basil leaves
1 t thyme leaves
1/2 t pepper
Combine all ingredients, mixing well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.
Cream of Chicken Soup: Combine 1/3 cup of cream soup mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Substitute for 1 can of soup for casserole recipes.
From USU Extension
Whole Wheat Zucchini Chocolate Chip Cookies
Whole Wheat Zucchini Chocolate Chip Cookies
Mix together:
1 egg
1/2 c canola oil
1/4 c butter
1 c brown sugar
1/2 c honey
Add:
1/2 c water
2 t vanilla
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1/2 t salt
1 t baking soda
Then add:
1 c zucchini
2 c whole wheat flour
1 1/2 c whole wheat pastry flour*
2 c quick oats
1 - 2 c chocolate chips
Spoon & shape into golf-ball sizes. Place on cookie sheet and bake at 350 degrees for 12-15 minutes. They will come out fluffy and delicious! :)
* Whole wheat pastry flour can be made by substituting a little bit of corn starch for whole wheat flour. Use 1 tablespoon of corn starch for every 1/2 cup of ww pastry flour. Example: I added two tablespoons of cornstarch in my 1 cup measuring cup, then filled the rest with whole wheat flour. Then I added one tablespoon in the 1/2 cup measuring cup and filled the rest up with ww flour. (1 1/2 c ww pastry flour = 1 1/2 c ww flour - 3 T corn starch.)
If I've confused you enough, then you can just add white flour instead, or just use all whole wheat flour.
Mix together:
1 egg
1/2 c canola oil
1/4 c butter
1 c brown sugar
1/2 c honey
Add:
1/2 c water
2 t vanilla
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1/2 t salt
1 t baking soda
Then add:
1 c zucchini
2 c whole wheat flour
1 1/2 c whole wheat pastry flour*
2 c quick oats
1 - 2 c chocolate chips
Spoon & shape into golf-ball sizes. Place on cookie sheet and bake at 350 degrees for 12-15 minutes. They will come out fluffy and delicious! :)
* Whole wheat pastry flour can be made by substituting a little bit of corn starch for whole wheat flour. Use 1 tablespoon of corn starch for every 1/2 cup of ww pastry flour. Example: I added two tablespoons of cornstarch in my 1 cup measuring cup, then filled the rest with whole wheat flour. Then I added one tablespoon in the 1/2 cup measuring cup and filled the rest up with ww flour. (1 1/2 c ww pastry flour = 1 1/2 c ww flour - 3 T corn starch.)
If I've confused you enough, then you can just add white flour instead, or just use all whole wheat flour.
Wheat - How to cook the wheat berry
Wheat berries are the whole wheat grain. You can cook them just like brown rice and use it instead of rice for most recipes.
Here are some cooking methods:
1 cup uncooked wheat = 2 cups cooked wheat
2 cups whole wheat = 3 cups ground flour
1 LB whole wheat = 2 1/4 cups wheat berries
Here are some cooking methods:
Basic Cooked Wheat Berries
1 C wheat berries 2 1/2 to 3 C water, juice or broth (The amount of water will depend on the humidity of where you live and the age and type of wheat berry. If you end up having too much water, just strain the berries like you would pasta.)
You can soak the wheat 12 hours (overnight) in 2 C water, if you like. This is not strictly necessary, but it will cut down on cooking time.
Stovetop: Combine water and wheat in a saucepan. Bring to a boil, then lower heat to a simmer. Cover and cook until all the water is absorbed and grain is soft, approximately 45 - 60 minutes.
Pressure Cooker: Lower the amount of liquid to 2 cups. Combine water and wheat in a pressure cooker and seal. Cook at 15 pounds for 15 minutes, according to the instructions that came with your pressure cooker.
Slow Cooker: Combine water and wheat in a slow cooker. Cook on low for 8 to 10 hours.
Put to Bed: In a pot, soak 1 cup dry wheat in 3 c water for at least 8 hours. Bring to boil with lid on, then put the pot to bed! (Wrap in a blanket or put in a bed for about 8 hours, it will cook and still be warm.)
1 cup uncooked wheat = 2 cups cooked wheat
2 cups whole wheat = 3 cups ground flour
1 LB whole wheat = 2 1/4 cups wheat berries
Heather's Hummus
Heather's Hummus
Ingredients:
1 cup Garbanzo Bean Flour*
3-1/3 cups Water
2 Garlic cloves, minced
1/4 cup Tahini (ground sesame seeds)
1/4 cup Lemon Juice
1/2 tsp Cumin, ground
Salt and Pepper to taste
1/4 cup Olive Oil
Bring 3-1/3 cups water to boiling on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.
Add the garlic, tahini, lemon juice and mix until smooth. Then add the cumin, salt, pepper and slowly pour the olive oil and mix thouroughly.
* NOTE - I grind my garbanzo beans in my grain mill, but you can buy bean flour too, or probably just use canned or cooked garbanzo beans.
Ingredients:
1 cup Garbanzo Bean Flour*
3-1/3 cups Water
2 Garlic cloves, minced
1/4 cup Tahini (ground sesame seeds)
1/4 cup Lemon Juice
1/2 tsp Cumin, ground
Salt and Pepper to taste
1/4 cup Olive Oil
Bring 3-1/3 cups water to boiling on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.
Add the garlic, tahini, lemon juice and mix until smooth. Then add the cumin, salt, pepper and slowly pour the olive oil and mix thouroughly.
* NOTE - I grind my garbanzo beans in my grain mill, but you can buy bean flour too, or probably just use canned or cooked garbanzo beans.
Split Pea Soup with Herbes De Provence
Split Pea Soup with Herbes De Provence
Serves 4 - 6
1 tablespoon safflower or canola oil
1 tablespoon finely minced fresh garlic
2 cups coarsely chopped onion
1 teaspoon each dried basil, oregano, and rosemary leaves
1 teaspoon whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4 inch slices
2 large celery ribs, diced
6 cups boiling water
2 cups dried green split peas, picked over and rinsed
.....
1/4 cup minced fresh parsley
salt to taste
Heat the oil in the cooker. Cook the garlic over medium-high heat, stirring constantly, just until it begins to brown. Immediately add the onions and continue to cook, stirring frequently, for another minute. Stir in the basil, oregano, rosemary, fennel, and bay leaf. Add the carrots, celery, boiling water (stand back to avoid sputtering oil), and split peas.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 6 minutes (I cooked it for 15 minutes, as that is what I found works best). For a hearty texture, quick-release the pressure by setting the pot under cold running water. For a smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove the bay leaf. Stir the soup as you add the parsley and salt to taste. This soup will thicken considerably on standing. Thin as needed with water or stock.
Serves 4 - 6
1 tablespoon safflower or canola oil
1 tablespoon finely minced fresh garlic
2 cups coarsely chopped onion
1 teaspoon each dried basil, oregano, and rosemary leaves
1 teaspoon whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4 inch slices
2 large celery ribs, diced
6 cups boiling water
2 cups dried green split peas, picked over and rinsed
.....
1/4 cup minced fresh parsley
salt to taste
Heat the oil in the cooker. Cook the garlic over medium-high heat, stirring constantly, just until it begins to brown. Immediately add the onions and continue to cook, stirring frequently, for another minute. Stir in the basil, oregano, rosemary, fennel, and bay leaf. Add the carrots, celery, boiling water (stand back to avoid sputtering oil), and split peas.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 6 minutes (I cooked it for 15 minutes, as that is what I found works best). For a hearty texture, quick-release the pressure by setting the pot under cold running water. For a smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove the bay leaf. Stir the soup as you add the parsley and salt to taste. This soup will thicken considerably on standing. Thin as needed with water or stock.
Cowboy Caviar & Wheat Berry Salad
My friend made this delicious salsa type dish. She calls it Cowboy Caviar. Here is her recipe:
Cowboy Caviar
6 TBS. red wine vinegar
2 TBS Hot Sauce (not Tabasco)
1 TB. Canola Oil
4 Cloves minced garlic
1/4 tsp. black pepper
(Mix above ingredients and set aside)
Drain and mix together:
1- 10 oz. peg corn
1-10 oz. black-eye peas
Add:
1/3 Cup green onions
2/3 Cup Cilantro
1/2 lb. chopped roma tomatoes
Mix all ingredients together. Best made a day ahead
Add 2 large avocadoes (chopped coarsely) right before serving.
********
I loved the dressing so much that I figured that it would work for other things too. I made up this wheat berry salad and used the same recipe for the dressing. I changed a few of the ingredients or measurements for the rest of the recipe since that's what I had on-hand and in my garden. This recipe is versatile and you could put anything in there! :)
Wheat Berry Salad
6 TBS. red wine vinegar
2 TBS Hot Sauce (not Tabasco)
1 TB. Canola Oil
2-4 Cloves minced garlic*
1/4 tsp. black pepper
(Mix above ingredients and set aside)
Mix together:
2 cups cooked wheat berries**
1- 15 oz. can corn (drained & rinsed)
1- 15 oz. black beans (drained & rinsed)
3 green onion stems (chopped or cut)
1 handful of Cilantro (chopped) (about 1/3 cup)
2 roma tomatoes (chopped)
Mix all ingredients together. Chill at least a couple hours before serving.
* Add garlic according to your taste, tolerance, or your plans for that day! Serve this salad with gum or breath mints if needed! :)
** I used red winter wheat berries since that's what I have for most of my food storage. If you still don't know what I'm talking about, they're just the cooked wheat seeds. Most people use them to grind into flour. Here's one way to cook the wheat: in a pot soak 1 cup dry wheat in 3 c water overnight, after ~8 hours of soaking, bring to boil then reduce heat and simmer for 50-60 minutes.
Cowboy Caviar
6 TBS. red wine vinegar
2 TBS Hot Sauce (not Tabasco)
1 TB. Canola Oil
4 Cloves minced garlic
1/4 tsp. black pepper
(Mix above ingredients and set aside)
Drain and mix together:
1- 10 oz. peg corn
1-10 oz. black-eye peas
Add:
1/3 Cup green onions
2/3 Cup Cilantro
1/2 lb. chopped roma tomatoes
Mix all ingredients together. Best made a day ahead
Add 2 large avocadoes (chopped coarsely) right before serving.
********
I loved the dressing so much that I figured that it would work for other things too. I made up this wheat berry salad and used the same recipe for the dressing. I changed a few of the ingredients or measurements for the rest of the recipe since that's what I had on-hand and in my garden. This recipe is versatile and you could put anything in there! :)
Wheat Berry Salad
6 TBS. red wine vinegar
2 TBS Hot Sauce (not Tabasco)
1 TB. Canola Oil
2-4 Cloves minced garlic*
1/4 tsp. black pepper
(Mix above ingredients and set aside)
Mix together:
2 cups cooked wheat berries**
1- 15 oz. can corn (drained & rinsed)
1- 15 oz. black beans (drained & rinsed)
3 green onion stems (chopped or cut)
1 handful of Cilantro (chopped) (about 1/3 cup)
2 roma tomatoes (chopped)
Mix all ingredients together. Chill at least a couple hours before serving.
* Add garlic according to your taste, tolerance, or your plans for that day! Serve this salad with gum or breath mints if needed! :)
** I used red winter wheat berries since that's what I have for most of my food storage. If you still don't know what I'm talking about, they're just the cooked wheat seeds. Most people use them to grind into flour. Here's one way to cook the wheat: in a pot soak 1 cup dry wheat in 3 c water overnight, after ~8 hours of soaking, bring to boil then reduce heat and simmer for 50-60 minutes.
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