it's Recipe thuRsday: Vegetable Pad Thai

May 13, 2010

Here's another quick, light, tasty dish that's great for summer!

Click here to see the recipe for Vegetable Pad Thai.

Photo and recipe courtesy of Everyday Food Magazine.

it's Recipe thuRsday: Muzzie's 100% Whole Wheat Bread

October 1, 2009

This is my new all-time favorite whole wheat bread recipe!! I've been using it faithfully for the last three months and will never leave it! I bake weekly, so this is a big deal for me. It's a much quicker method since the dough rises only once, and in the oven.

I love bread recipes that are easy to follow, give me every detail I could possibly need, and don't require any special extra ingredients (like gluten enhancers, extra wheat germ, etc.) -- except that I have started adding some blackstrap molasses for additional calcium and iron. I also really like that this recipe is 100% whole wheat. Plus, I am working on building up a food storage, in case of emergencies like job loss, natural disasters, working spouse(s) illness or injury, etc., so we have a few hundred pounds of hard wheat on hand. I really like the idea of being able to open a can of wheat, grind it, and make it into bread without needing white/unbleached flour as well. Simplify!

To see this glorious recipe, please click here!

it's Recipe thuRsday: Heavenly Apple Pie

August 27, 2009

My mom gave me this pie crust recipe a few years ago. Since then I have loved making pies and consider them an easy dessert. I love the smell of apple pie fresh out of the oven.

This is a wonderful back-to-school dessert!

To see this recipe, please click here!

it's Recipe thuRsday: Corn and Zucchini Saute with Basil

July 16, 2009

This is a quick, tasty way to use that zucchini and basil you have growing in abundance in your garden. I'm still waiting for my zucchini to mature, but there is almost more basil than I can handle!

To see this Recipe, please click here!

it's Recipe thuRsday: "Very Best Blueberry Cobbler"

July 9, 2009

One more blueberry recipe! This one is too good to pass up!

To see this recipe, please click here!

it's Recipe thuRsday: "Blueberry Yogurt Muffins"

My gang picking berries this Monday. I think they ate more than they put into their buckets!

To see this recipe, please click here!

it's Recipe thuRsday: Homemade Corn Tortillas and Refried Beans

June 11, 2009

These tortillas are so delicious when they're fresh! I have a large electric griddle that can fit 8 tortillas at a time for a quicker production. If you don't have a griddle, get your two largest skillets ready. And, again, this is a very quick and easy assembly, right from your cupboard.

Tortillas:

Follow the directions on the package of Corn Flour (Maseca brand is really good) that you bought.

For 8 tortillas the directions on my package were...

Combine 1 cup of Maseca with 1/8 tsp. of salt and 2/3 cup of water. (I also added about 1/2 tsp. of powder garlic for more flavor.) Mix thoroughly for about 2 minutes to form a soft dough.

Divide dough into 8 equal balls. Cover them with a damp cloth so they don't dry out. Line a tortilla press with 2 sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap. (I don't have a tortilla press, so I sprayed two pieces of wax paper with cooking spray, placed a ball of dough between the papers, and rolled it flat with a rolling pin. I had to spray before each tortilla so they wouldn't stick. It also helped that I cut the pieces of wax paper to be just an inch or so large all around than the tortilla so it was easier to peel it off.)

Preheat ungreased griddle, skillet, or comal on medium-high heat. Cook tortillas for 50 seconds. Turn, then cook the second side for another 50 seconds. (I like to cook them for about 2-3 minutes per side to make them more stiff for scooping with, instead of wrapping.) Cover tortillas with cloth napkin to keep soft and warm.

Refried Beans:

Pour contents of one can of refried beans into a pot. Add a little water (a Tbsp or 2), stir, and allow to come to a simmer. Stir frequently to avoid sticking to the bottom of the pot.

Pour the contents of one can of diced tomatoes into a strainer and strain very well. You can even use a spoon to gently push as much water out as possible. Add the tomatoes to the refried beans. Add 1/2 to 1 tsp. of salt, 1 tsp. garlic powder, and 1/4 tsp. of black pepper. Let it warm through, then as it cools it will thicken more. Garnish with 1/2 cup of fresh cilantro, finely chopped.

Put a nice big spoonful of refried beans on your plate, top with avocados and sour cream, and scoop with your tortilla. Yummy!

it's Recipe thuRsday: "Broccoli Lo Mein"

June 4, 2009

This recipe calls for beef, but my husband can't handle beef, so we use chicken. It's a very tasty dish. My kids will eat broccoli because of it! I use frozen broccoli, but once the broccoli in my garden is ready, I'm using some for this recipe. Can't wait!

Beef and Broccoli Lo Mein
from Family Fun Magazine

8 ounces thin spaghetti, broken in half
1 tsp dark sesame oil (I use canola oil and saute 1 Tbs sesame seeds for a minute or two)
1 tsp vegetable oil
3 cups chopped broccoli (or one small bag of frozen chopped broccoli)
1-1/2 cups thinly sliced onion
1 TBS peeled and minced fresh ginger
4 garlic cloves, minced
12 ounces sirloin tips, cut crosswise into thin strips (or 3 chicken breasts)
3 TBS beef broth (I use a chicken boullion cube and 3 Tbs of warm water)
3 TBS soy sauce
2 TBS brown sugar (I use Sucanat, evaporated cane juice)
1 TBS oyster sauce

1. Stir spaghetti into a pot of lightly salted boiling water according to package directions. Drain noodles well, then return to pot and toss with sesame oil. (I toss with plain canola oil and save the sesame seeds for step 2.)

2. Heat vegetable oil (and sesame seeds) in wok/ large non-stick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes.


Add the ginger and garlic and continue stirring while mixture cooks for another 30 seconds. Add the sirloin (or chicken) and cook, stirring often, until no longer pink.


3. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the wok/ skillet and continue cooking, stirring often, for 1-2 minutes, or until everything is heated through. Serve Lo Mein hot!

it's Recipe thuRsday: Pasta Tuna Salad

May 28, 2009

We all really like this recipe. It's light, cool, and great for a summer meal!

PASTA TUNA SALAD

From COOKS.COM

---

1 1/2 c. small pasta (shown above is medium shells, I've also used corkscrew and macaroni)
1 (10 oz.) pkg. frozen peas, thawed (and when my garden starts producing peas, I will be putting them in fresh!! I've also used canned peas.)
1 1/2 c. chopped carrots, uncooked
1/4 c. finely chopped onion
2/3 c. mayonnaise
2 tbsp. lemon juice
2 tsp. sugar (I use fructose)
1 tsp. dill weed
1 tsp. salt
1/4 tsp. pepper
1 small can tuna (I put 2 cans for a more filling dinner main dish, and maybe add a little more mayo)

Cook pasta according to package directions; drain well. Cool (rinse with cold water to cool quickly; drain well). Thaw peas completely; drain well. Combine cooled pasta, peas, carrots, onion and tuna in a large bowl; mix well. Combine mayonnaise, lemon juice, sugar, dill weed, salt and pepper in a small bowl; blend well. Pour mayonnaise dressing over macaroni mixture; toss lightly. Chill. Garnish with paprika and serve on lettuce leaves if desired.

NOTE: Add up to an additional cup of mayonnaise if salad is not served immediately.

You could use 3 cups of thawed frozen peas and carrots combination instead of using the fresh carrots.

One cup of cooked chicken, cooked beef or sliced cheese may be substituted for the tuna.

Yield: 8 to 10 servings.

Also, this last time I made this salad I chopped up some fresh spinach and added that in, too! It was really good! (More calcium!)

it's Recipe thuRsday: Lentils and Rice

May 21, 2009

This is a very simple recipe with a nice, rich flavor. I usually serve it with either brown rice, for more nutrition, or with jasmine rice, for more flavor.

Lentils are such a wonderful food because they are high in protein and have no saturated fat (no fat at all, in fact). They also are a good source of iron. Lentils are a great alternative to meat. We have chicken or turkey in our dinners a couple times a week and rely more heavily on legumes, whole grains, nuts, seeds, and fish for protein.


Lentils

1 c. dry lentils
2 1/2 c. water
1 onion, chopped
1 tsp. Salt

Bring to boil, then turn to low and simmer for 30 minutes.
Add: 1/4 c. ketchup
2 Tbsp. Molasses
1 Tbsp. Brown sugar
1/2 tsp. Mustard
1/2 tsp. Worcestershire sauce

Cover and bake at 350 for 30 minutes.

Serve with rice.

it's Recipe thuRsday: Honey Whole Wheat Bread

May 14, 2009

This recipe is from Allrecipes.com and is very easy and very delicious! I double it for my family since we go through a lot of bread and I only want to spend time on it once a week.

There's nothing better than the smell of homemade bread!

Ingredients:

3 cups warm water (110 degrees F/45 degrees C) 2 (.25 ounce) packages active dry yeast 1/3 cup honey 5 cups bread flour

3 tablespoons butter, melted (I use 3 Tbsp. oil) 1/3 cup honey 1 tablespoon salt 3 1/2 cups whole wheat flour 2 tablespoons butter, melted

Directions:

1.	In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.	Mix in 3 tablespoons melted butter (or oil), 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.	Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.	Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely. You will have to play around with baking times to find your perfect number! My big dark pans need 28 minutes and my medium size bright silver pans need 35 minutes. And since I bake 6 loaves at a time, I move them around the oven half way through for a more even baking.

it's Recipe thuRsday: Buttermilk Biscuits

April 30, 2009

2 1/4 c. flour (I usually use 1 c. whole wheat flour and the rest of unbleached flour)
1 Tbsp. Baking powder
1/4 tsp. Baking soda
1/2 tsp. Cream of tartar
1/4 tsp. Salt
3 to 4 tsp. Brown sugar
1/2 c. Oil
3/4 c. Sour milk (put 1 Tbsp. Cider vinegar in a measuring cup and fill to 3/4 c. line with milk)

Mix well. Make into a ball, roll in flour, then roll out to 3/4 to 1 inch thick with rolling pin. Cut circles with a cup or cookie cutter. Place on greased cookie sheet. Bake at 450 for 10 minutes.

Mmmm! My favorite, when warm and slathered with butter!

Easy Baked Potato Wedges

April 23, 2009

Let's do something savory this week!

I got this recipe from Recipezaar.com. It's very easy and very tasty!


4 large potatoes
1/4 c. cooking oil (I use olive)
1 Tbsp. Parmesan cheese (I put 1/4 c.)
1 tsp. Salt (I put 1/2 tsp.)
1 Tbsp. Paprika (I put 2 Tbsp.)
1/2 tsp. Pepper (I put 1/4 tsp.)
1/2 tsp. Garlic Powder (I minced 3 fresh cloves)

1. Wash potatoes well, cut into wedges.
2. Oil a cookie sheet or baking dish, and place potatoes, skin-side down.
3. Mix the rest of the ingredients in a bowl and brush onto potatoes. (I think I just tossed the potatoes in the bowl with the mixture to coat them well.)
4. Bake at 350 degrees for one hour. (Stir the potatoes around every now and then to prevent sticking.)

Enjoy!

it's Recipe thuRsday: Strawberries 'n Cream "Baby Shower" Cake

April 16, 2009

Light and fresh!

I only call this "Baby Shower" Cake because it's what I always make for baby showers! I haven't had any complaints yet.

It's such a quick, simple construction. I think it could only be really complete with a clay model of an expectant mother on top! Kelly at Kelly's Clay Creations makes these amazing and adorable Pregnant Lady Cake Toppers. Be sure to check her website out! She customizes them to look like the mother-to-be!

Strawberries 'n Cream "Baby Shower" Cake

1 box White Cake mix + ingredients listed on the box
1 lb. fresh strawberries
1 pint heavy cream (for whipping cream)
1-2 Tbsp. sugar (I use fructose)

Prepare the cake according to the box directions in two 9" round cake pans. Let them cool on a cooling rack.

Wash and dice half of the pound of strawberries.

Whip the cream until a nice thick consistency, but still smooth, not choppy. Then add 1-2 Tbsp. of sugar, to your desired sweetness, gently stirring it in. I prefer not to put too much because the cake is already pretty sweet (and I'm a low-sugar person anyway).

In a medium size bowl, gently mix 1 cup of whipped cream with the diced strawberries. This is the filling.

Place one cake layer on your platter then spread the strawberry-cream mixture evenly over it. Place the second layer on top. Spread the remaining cream all over the cake sides and top. Slice the remaining strawberries lengthwise to make heart shapes. Place your Pregnant Lady Cake topper in the center and add strawberries all around! Get creative!

Enjoy!

it's Recipe thuRsday: Lime French Toast

April 9, 2009

This is such a wonderful breakfast or brunch food! It is best if prepared the night before and baked the next morning. This is something my mom often makes for special occasions!

LIME FRENCH TOAST

1/4 c. Butter
1/4 c. Light Corn Syrup
4 Tbsp. frozen Limeade concentrate
1/2 c. Light Brown Sugar, packed
Zest of 2 limes
1 1/2 c. Milk
5 Eggs
1 Tbsp. Vanilla
Dash of salt
1 loaf of French bread, cut into 1 inch slices

Spray lightly a 9x13 baking dish with non-stick cooking spray.

In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into baking dish and spread out evenly.

In a bowl, mix eggs, milk, vanilla, and dash of salt.

Arrange the bread slices in a single layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.

Half an hour before baking, remove the French toast dish from the refrigerator.

Bake at 350 degrees, uncovered, for 30 minutes or until golden brown.

Serve with whipped cream and strawberries, or any fresh fruit or berries.

it's Recipe thuRsday: Homemade Pita Bread with Black Bean Avocado Filling

April 2, 2009

I am so excited to share these recipes!! Hmmm good! The Pita recipe scores 10 out of 10! It was surprisingly easy and incredibly good!

I made up this filling last month because I wanted to use my avocados before they got old. I love avocados! I've been eating them a lot more frequently since my scary gallstone episode back in January -- avocados were on the "good list."


Michelle's Black Bean Avocado Pita Filling

1 can of black beans, rinsed well
1/2 can of corn, rinsed
2 ripe avocados, diced large
2 roma tomatoes, diced fine
2 spring onions, sliced small
1/4 c. cilantro, chopped fine
2 garlic cloves, minced
1/4 of a lemon's juice
1/2 of a small lime's juice
salt and pepper to taste

Stuff in some green leaf lettuce first for a more salady experience. Add a dollop of sour cream or ranch dressing, too, if you like!

Pita Bread Recipe (from mideastfood.about.com)

Ingredients:

• 1 package of yeast, or quick rising yeast
• 1/2 c. warm water
• 3 c. all purpose flour
• 1 1/4 tsp. salt
• 1 tsp. granulated sugar
• 1 c. lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes, adding a little flour as needed. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. (Key to good pita!)

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 2 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and divide into 10-12 balls. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheets also. (You will probably need three. You can't reuse during baking, the next batch of pitas will stick to the pan.)

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each batch of circles for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula. Use spatula and gently push down puff and release steam. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

it's Recipe thuRsday: Best Pizza Ever!

March 26, 2009

What's a party without pizza?







Here is my recipe, with all my secrets...

Makes 2 pizzas (12" pans)

Preheat oven to 375.

Mix: 2 c. warm water
1 Tbsp. Yeast
1 Tbsp. Sugar
Let it sit on the warm stove while preparing toppings.

Add to yeast mixture:
1/2 tsp. Salt
1/2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 tsp. Oregano
1/2 tsp. Basil
3 Tbsp. Olive oil

Add in gradually 4 1/2 to 5 C. unbleached flour (up to 1 C. can be whole wheat flour).

Mix well. Let it sit for 10 minutes again. Sprinkle flour onto dough before handling. Divide dough into 2 balls. Grease 2 pizza pans with olive oil. Put a ball of dough onto each pan and spread it out with your fingers, all the way to the edges. Spoon half of an 8 oz. can of tomato sauce onto each pizza and sprinkle all the same seasoning as listed for the dough. Add your choice of toppings (ie. mushrooms, ham, pineapple, cooked sausage or ground beef/turkey, bar-b-q chicken, onions, olives, etc). Sprinkle as much mozzarella cheese and Parmesan cheese as you want on top. Pepperoni goes on top of the cheese.

Bake at 375 for 20 minutes.

Variation: Fold them in half before baking and they are Calzones!  Bake for 25 minutes.

it's Recipe thuRsday: German Pancakes

March 19, 2009

This is one of my favorite cooked breakfasts!

2 Tbs. Butter
6 Eggs
1 C. Flour (I use whole wheat)
2 Tbs. Sugar
1/2 tsp. Salt
1 tsp. Vanilla
1/2 tsp. Cinnamon
1 C. Milk (I use often use soy milk)
1/2 C. shredded Coconut (optional)

Preheat oven to 400 degrees. Place butter in 8x8 (or 9x9) baking dish and let butter melt in the oven while it is preheating, 2-3 minutes. Remove pan and sprinkle a thin layer of coconut along the bottom, if you wish. In a large mixing bowl, beat eggs slightly. Stir in flour, sugar, salt, vanilla, and cinnamon. Gradually add milk, beating until smooth. Pour into pan. Bake at 400 for 15 minutes. Reduce oven temperature to 325 and bake for 40-45 minutes. DO NOT PEEK during baking! Peeking won't allow it to rise properly. As soon as you remove the pan from the oven, loosen the sides.

Top with fresh fruit or berries, as pictured, or drizzle with your favorite syrup. My favorite is pure maple syrup. Mmm!

it's Recipe thuRsday: Kickin' Guacamole

March 12, 2009

A party dip or dinner side dish favorite!

1 large ripe avocado, mashed
1 roma tomato, diced
1 green onion, sliced
1/4 cup cilantro, finely chopped
1 garlic clove, minced
Juice of 1/4 of a lemon
Salt and pepper to taste

Mash the avocado well, then add the rest of the ingredients. Enjoy with tortilla chips!

it's Recipe thuRsday: Super Power Granola

March 5, 2009

Get ready for Superhero-like powers after enjoying some of this in the morning!







8 c. Oats
1/4 tsp. Salt
1 tsp. Cinnamon
1 1/2 c. Nuts (ie. chopped pecans, walnuts, almond slices)
1/2 c. Shredded Coconut

1/2 c. Honey
1/2 c. Oil
1 tsp. Blackstrap Molasses
1 tsp. Vanilla

1 c. Dried Fruit/Berries (ie. cherries, blueberries, cranberries, raisins) -- add last

Preheat oven to 300 F. Mix the dry ingredients together first, in a large mixing bowl or 9x13 casserole dish. Add honey, oil, molasses, and vanilla. Mix everything thoroughly. Bake for 20 minutes. Remove from oven and stir it up, then return to oven. Bake for another 20 minutes.  Add dried fruit/berries after baking to avoid carmelizing.  Let granola cool in the pan on a cooling rack, stirring every 10 or 15 minutes so it doesn't clump. Store in an airtight plastic container or ceramic crock.

NOTE: When baking for a large family, you can mix an entire 42 oz. carton of oats with 1 c. oil and 1 c. honey.  Increase all the other ingredients as well, according to your judgement for taste and texture.  Blackstrap molasses is so healthful that I usually put closer to 2 Tbsp.