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Monday, October 31, 2011

Whole wheat bread (all whole wheat flour)


I found this online and it is hard to find a recipe that is 100 percent whole wheat NOTE__NOT GLUTEN FREE__THIS IS FOR MY HUBBY!!

prep time:20 min
start to finish:3 hr 30 min
makes:2 loaves (16 slices each)
2packages regular active or fast-acting dry yeast
1/2cup warm water (105°F to 115°F)
1/3cup honey
1/4cup butter or margarine, softened
2teaspoons salt
1 3/4cups warm water (105°F to 115°F)
5to 5 1/4 cups whole wheat flour
Additional butter or margarine, softened
1.In large bowl, dissolve yeast in 1/2 cup warm water. Add honey, 1/4 cup butter, the salt, 1 3/4 cups warm water and 4 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the remaining 1 to 1 1/4 cups flour to make dough easy to handle.
2.On lightly floured surface, knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
3.Grease bottoms and sides of 2 (9x5-inch or 8x4-inch) loaf pans with shortening or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle. Fold crosswise into thirds, overlapping the 2 sides. Flatten or roll dough into 9-inch square. Roll dough up tightly, beginning at one of the open (unfolded) ends. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush with additional butter; sprinkle with whole wheat flour or crushed oats if desired. Cover; let rise in warm place about 1 hour until dough has doubled in size.
4.Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack; cool.

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Monday, October 24, 2011

Oriental rice


Nice way to have veggies!

Soy sauce or Liquid aminos (2 tsp or more to your taste)
ginger (about a 1 and 1/2 inch piece chopped up
Bok Choy (4 large stalks with green top chopped)
1 cup frozen garden peas
1 cup slivered carrots
8 ounces of chopped mushrooms
1 and 1/2 large onions chopped
1 bell pepper chopped
1 cup chickpeas
1 can of chicken broth (15 ounce)
1/2 cup cashews
cornstarch
Cooked rice

Cook rice--as much as you like). Meanwhile saute the onions, mushrooms, pepper, carrots and cashews. After a few minutes at the white part of the bok choy then add the rest of the veggies including the green part of the bok choy. Add the ginger and soy sauce and chick peas. Sautee a few minutes. Add the chicken broth. Take a tab of cornstarch and add a bit of water stirring in a small a bowl--then add this to the broth and veggies and let it thicken while stirring. Serve over rice adding more soy sauce if desired. Can serve with a Thai sauce or duck sauce too.

Tuesday, October 18, 2011

Tofu Salad



Good with left over rice/ a fast lunch or snack

Tofu (chopped in squares)
Balsamic vinegar
yellow bell pepper
brown jasmine rice (cooked with rosemary and basil)
olives
Chopped tomatoes

Combine tofu, peppers and vinegar. Let soak a few minutes. Then combine with the cooked rice, olives and tomatoes. Add more vinegar if desired.

Monday, October 17, 2011

Sweet Potato Chili for the crockpot

This is a very satisfying dish. It is a nice way to use sweet potatoes! I found it in the July 11 issue of Family Circle. (I like to cook the rice for this dish with rosemary and basil )

Makes 5-6 servings
Prep 15 minutes
Slow cook on high for 4-6 hours or on low for 8 (took 4 hours in mine)

3 Large sweet potatoes, about 2 pounds, peeled ad cut into 3/4 inch pieces
1 large onion chopped
1 green pepper cored and seeded , chopped (I used red and yellow peppers instead)
4 cloves garlic, peeled and chopped
1 can (15 ounces) Pinto Beans
1 can (14.5 ounces) jalapeno-seasoned petite diced tomatoes (I just used petite diced tomatoes without the jalapeno because we like it less hot.
2 cups of water
2 tablespoons chili powder
1-2 tab unsweetened cocoa powder (I used 2, it actually called for one)
1 teaspoon ground cumin
1/2 tsp salt
1/8-1/4 teaspoon cayenne pepper (I used around 1/8)
1/2 cup cilantro leaves, chopped (Omitted)
2 packages (8.8 ounces each) fully cooked microwavable brown rice (I just used some fresh brown Jasmine rice cooked with rosemary and basil)
water

1. Coat slow cooker bowl with non-stick spray.
2. Layer sweet potatoes, onion, green pepper (or whatever you are using), garlic and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne and 2 cups of water in medium size bowl. Pour over vegetables.
3. Cover and cook on high for 4-6 hours or low for 8 hours.
4. Stir i cilantro if using and serve over brown rice.


Wednesday, October 12, 2011

Asparagus and chickpea casserole--fatfreevegan





I found this on facebook. For the hash-browns I cooked 4-5 golden potatoes cut in half for 15-20 minutes with skins on. I put this in the frig and then later grated and browned them in my non-stick ceramic pan.



Asparagus and Chickpea Casserole

To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.

1 medium onion, diced

1 rib celery, diced

8 ounces sliced mushrooms

3 cloves garlic, minced

12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces

2 tablespoons vegetable broth or "no-chicken"broth

2 tablespoons flour

1 cup vegetable broth or "no-chicken" broth

3/4 cup unsweetened soymilk or other non-dairy milk

salt and freshly ground black pepper to taste

1 1/2 tablespoon nutritional yeast

1/2 teaspoon dried thyme leaves

1 teaspoon dried basil

1 15-ounce can chickpeas, rinsed and drained

2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)

smoked paprika, for garnish

Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.

Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes. Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices. Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender.

Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes. Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired, and smoked paprika.

Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh). If top does not completely brown, place it under the broiler for a few seconds.

Servings: 6

Nutrition Facts

Tuesday, October 4, 2011

Shepherd pie/ vegan and Fall version



This has a nice flavor and I actually couldn't tell there wasn't any meat. Hubby went back for seconds, but then he smothers things with ketchup! It has nice flavor for the Fall.

5-6 golden potatoes
1 acorn squash
1 large onion
2 cups garden peas (cooked)
red quinoa
red lentils
garum masala, chili powder cardamom, coriander
salt and pepper
almond milk (no vanilla in it)

I cooked separately the red quinoa and the red lentils. I seasoned both with garum masala , salt , pepper, a bit of cardamom and coriander, a dash of chili powder.

I cut up and cooked the potatoes. I microwaved the acorn squash (after cutting in half and seeding it--takes about 8 minutes to cook in microwave--open side faced down). I sauteed the onions until brown.

Mix some quinoa and red lentils together adding more seasoning if needed. Place a few cups of this in bottom of 2 quart casserole. Place the garden peas on top.

Mash the potatoes with the acorn squash and a bit of almond milk and salt and pepper. Stir the onions into potato combo and spread over the peas in the casserole. Cook in preheated 350 degree oven for about 30 or 40 minutes or until the potatoes get slightly brown and crisp on top.

(for a different version using different ingredients go here: http://nannykimsrecipes.blogspot.com/2008/11/meatless-shepherd-pie.html)