Mediterranean chicken and polenta BHG

This was so delicious--really fantastic. A comfort food for hard times. Serve with a good dry wine and what can I say--wonderful. This is also great because it only takes 20 minutes. It would be good without the chicken as a vegan polenta too---using everything but the chicken. Easy way to cook polenta see the second step below!


1/2 of a 6.5-oz jar oil-packed dried tomatoes with italian herbs
4 small skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
1 cup assorted olives, drained
1/2 cup dry white wine or reduced sodium chicken broth
4 small bay leaves
1 cup cornmeal

1. Heat oven to 375. Drain tomatoes , reserving the oil. Season chicken with salt and pepper. In ten inch oven going skillet heat the reserved oil over med-high heat. Cook chicken in hot oil 3 minutes each side or until browned; remove skillet from heat. Add tomatoes, olives, wine, bay leaves. Transfer t oven. Bake , uncovered 10-15 minutes or until an instant-read thermometer registers 170 degrees F when inserted in chicken.

2. MEANWHILE, for polenta in large saucepan bring 3 cups water to boiling. In a bowl combine cornmeal, 1 cup COLD water, and 1 tsp salt; gradually stir into boiling water. Cook and stir until thick and bubbly. Reduce heat; stir occasionally. Remove and discard bay leaves. Serve chicken with polenta and olives. Serves 4.

Hoppin' John Stew on Grits

This is tasty and pretty quick especially if you used canned black-eyed peas (I do use frozen ones too , but cook them first for this dish) (the basic recipe can be found in Southern Living's January 2010)

1 medium onion , chopped
2 (15 oz) cans blacke-eyed peas, drained and rinsed
1 1/2 cans of diced tomatoes (21 oz), undrained (can add some green chilies to this)
1 tsp liquid smoke (or if you eat meat a cup of smoked ham)
1 cup frozen corn kernels
1 tsp. sugar
cilantro is optional
Cooked grits
Picante sauce (as much as you like)

Cook onion in large pot with a few tablespoons of water for 3-5 minutes or until tender. Stir in peas, tomatoes, liquid smoke (or ham), corn and sugar. Cook about 15 minutes. Add picante sauce as much as you like to taste.

Meanwhile place 4 cups of Chicken broth and 1 cup of quick grits in a pot. Cook until thickened (about 5-10 minutes). If you eat dairy you can add 1 cup of cheese.

Serve the hoppin John over the grits.

Mexican rice

Good served as a side with tacos etc.

1 cup brown rice (uncooked)
2 cloves of garlic minced
2 1/4 cup water
1/2 onion, chopped
1-2 Tab of chopped celery (fine)
1/4 cup or so of picante sauce
1/4 of a green bell pepper, chopped in small pieces
couple dashes of oregano
pinch of red cayenne pepper
1 tsp cumin powder
1 tsp chili powder
1 tab olive oil
salt to taste

Heat oil in pot. Brown rice while stirring. Add garlic just as rice gets brown. Add the rest of the ingredients and cook until rice is done (35-50 minutes depending on the rice you have)--you can add a bit more water if needed.

Mcdougall's minestrone (1 hour cook time)

This is from this months Mcdougall newsletter.I love this and it is fast and easy. When making mine I added some mixed vegetables in place of the string beans since I had none. I also added some baby limas. I didn't add the pasta, but may at a later date.This is one of my favorites and it freezes well.

Hearty Minestrone Soup

"This is a quicker version of our favorite Minestrone Soup using canned beans instead of the dried kidney beans. All of the delicious flavor is still here though, and it makes a hearty meal for several people with a loaf of fresh bread."

Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 6-8
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1 teaspoon crushed garlic
6 cups vegetable broth
½ cup chopped green beans
1 ½ cups chunked potatoes
1 ½ cups shredded cabbage
1 14.5 ounce can chopped tomatoes
1 8 ounce can tomato sauce
1 15 ounce can garbanzo beans, drained and rinsed
1 15 ounce can cannellini beans, drained and rinsed
¼ cup parsley flakes
1 ½ teaspoons dried basil
Several twists of freshly ground pepper
½ cup uncooked whole wheat or brown rice pasta

Place the onion, celery, carrots and garlic in a large pot with ¼ cup of the vegetable broth. Cook, stirring occasionally until vegetables soften slightly, 2 to 3 minutes. Add the remaining broth and all of the ingredients except the pasta. Bring to a boil, reduce heat, cover and cook for 45 minutes. Add the pasta, mix in well and continue to cook for another 15 minutes until pasta is tender."

Baked sweet potato (salad)

This was a yummy different salad. The sweet potatoes by themselves are good and also good for a snack.

Sweet potatoes

garlic powder

salt and pepper

olive oil

Preheat oven to 400 degrees. Slice potatoes into wedges. Spray cooking sheet with pam. Place wedges on the sheet. Sprinkle with salt and pepper and garlic powder. Spritz with a bit of olive oil. Cook for ten minutes and then turn them over and cook another ten minutes or until they are as brown as you like them. I didn't want mine too brown for the salad.

Place them on mixed salad greens or romaine lettuce. Sprinkle with a balsamic dressing (I often use balsamic vinegar by itself since I am doing low fat for myself).

Better homes and gardens has a good citrus vinaigrette which uses

1 (1/2 inch) piece fresh ginger , peeled

2 Tbsp. red wine vinegar

1 tbsp chopped sweet onion

1 tbsp. honey

1 tsp orange zest

1/4 tsp dry mustard

1/4 tsp salt

1/4 cup olive oil

(Pulse the first 7 ingredients in blender or food processor until blended. "With blender running, add olive oil in a slow steady stream"....Pour through a fine wire mesh to discard solids.

Lentil with kidney bean chili (crock pot)

This was pretty good--a nice little change up for a chili and it makes a big pot in my crock pot.

2 (28 ounce each) cans of diced tomatoes
2 (15 ounce each) cans of red kidney beans rinsed and drained
2 large green bell peppers, chopped
1 large onion chopped
2 cups dry red lentils or brown (I always use brown because I can't get reds in my area)
1 to 2 tablespoons of chili powder (I start with the lesser amount and add more if needed)
1 1/2 tsp of garlic powder
1 (8 ounce) can tomato sauce
1 (6 ounce) can of tomato paste
1 tsp of Worcestershire sauce
3-4 cups of water

In large crock pot place tomaotes including their liquid. Add 3-4 cups of water, the drained kidney beans, green peppers, onions, dry lentils, chili, garlic. Turn pot on low and cook 6 hours on low and then 2 hours on high or until lentils are done. I believe it is less time for red lentils. Add water if it gets too thick. During the last 30 minutes add the tomaot sauce and the tomato paste. Add the Worcestershire sauce just before serving (more or less to taste).

You can serve this with cheese or vegan cheese mixed in and crumbled tacos on top if desired.

Black eyed pea masala by fatfreevegan

This was very good especially with some added Mango Chutney or Cranberry chutney. This is found at fatfreevegan.com here:

http://blog.fatfreevegan.com/2010/01/black-eyed-pea-masala.html

Crusty Wheat Bread with no added oil!

This is a nice crusty bread. My guys liked this better than my usual wheat bread and this one is oil free!! The only fat/oil comes from the grains! THIS USES WHITE WHOLE WHEAT FLOUR

This is a no Knead bread! This is how it looks (below) when it has risen before you put it in loaf pans.

It is not dry--just crusty on the outside --there is a trick you do with ice cubes when cooking it!

The recipe can be found on the link below and you need to do it the way she says ;-).
http://www.cookforgood.com/recipe/homemade-no-knead-good-whisk-bread-part-1.html (note I am copying her recipe since one time the link did not work
 She also has a you tube that shows you how to do the part of this whisk bread before here (also below is another of her videos for getting it ready to place in the pans:

Ingredients

2 1/2 cups white whole-wheat flour (300 grams)
2 1/4 teaspoons rapid-rise or instant yeast
1 tablespoon salt
1/2 cup wheat germ, untoasted (64 grams)
1 tablespoon honey (21 grams)
3 cups warm water (2 cups then 1 cup at about 110 degrees)

4 cups all-purpose, unbleached flour (480 grams)

Method

1. Mix the dough. In a big bowl, put white-wheat flour and yeast. Stir to mix, then add salt, wheat germ, honey, and first 2 cups of water. Stir to dampen flour, then whisk or rapidly stir the batter for a minute. Swish your whisk in the remaining cup of water so you don't waste anything. Add the all-purpose flour and then last cup of water to the dough. Stir with a big spoon until all the flour is damp.
2. Let it rise. Cover the bowl with something tight enough to keep it from drying out but loose enough that the gasses from the yeast can escape. I use a plate but any loose lid or even a piece of waxed paper would do fine. Let the dough rise for one to five hours (see Note below if the room is cold). Refrigerate the dough overnight or for up to five days. This will let the yeast work on the flour longer, making the bread taste better and rise more.
3. Take the dough out of the bowl. When you are ready to bake the bread, grease one or two non-stick bread pans and a spatula with shortening, pan spray, or butter. Oil or flour your hands so the dough doesn't stick to them. Sprinkle a little flour on the dough, then use a serrated knife to cut it in half. Coax half the dough out of the bowl with the greased spatula. Try to keep the dough together without tearing it to preserve the progress the yeast has already made in making your dough rise. Sprinkle the other side of the dough with a little flour too. If you are only making one loaf, then return the rest to the refrigerator in the covered bowl.
4. See part 2 for how to shape the dough, let it rise, and bake your homemade bread.

Tips and notes

• Your bowl will be big enough to hold the dough after it rises if it will hold 1 gallon or 16 cups of water.
• If you use a kitchen scale to measure the dry ingredients, you'll save time and reduce the chance of making a mistake.
• Bread rises best at temperatures between 72 and 90 F (22 to 32 C). In the winter my kitchen is at 68 degrees or colder, so I put my bread pans on a heating pad turned to low, cover it with a cake carrier, and then cover that with a clean bath towel.
• This recipe and its sister recipe for Whisk Sandwich Bread are my pride and joy, the results of eighteen months of research and bread making. I wanted a very nutritious bread that was fast and easy to make and didn't require any special equipment, like a bread machine, food processor, or standing mixer. I studied and tried dozens of recipes, with the key steps being inspired by three sources. Thanks to Mark Bittman's and Jim Lahey's Sullivan Street Bread for the idea of letting the dough develop overnight instead of kneading it. Thanks to Jeff Hertzberg and Zoe Francois for the idea of creating a gluten cloak. And thanks to Rose Levy Beranbaum for the idea of using some white flour plus wheat germ to get the nutritional equivalent of whole-wheat bread without the sharp bran that cuts the gluten and her encouragement to measure by weight instead of with measuring cups.

http://cookforgood.squarespace.com/recipe/homemade-no-knead-good-whisk-bread-part-2.html

1. Shape the dough. Hold your hands underneath the dough and slowly spread them so the dough almost falls through. As it falls, the dough will stick to your hands a little and stretch, creating the gluten web that will support the bread as it rises. Gather the stretched dough at the top like a very short ponytail. Turn the dough some and repeat, until you have dropped the dough and gathered it at the top of the ball five or six times, going all the way around the dough. Stretching the dough should take about a minute. Turn the dough ball over so the rough, gathered part is underneath. Pat and stretch it some until the dough is nearly loaf-shaped, then put it into the loaf pan rough side down. Press the dough down gently until it fills the bottom of the pan. Repeat with the other loaf if you are making two at the same time.
2. Let the dough rise again. Put the dough in a small, warm place so it can rise without drying out, such as a cake carrier or a microwave. If you don't have something to use as a rising box, then just cover the dough with a clean tea towel or piece of knit cloth. Let the dough rise for about two hours until it has doubled in size. It should be at or near the top of the bread pan.
3. Bake. Pre-heat your oven to 350 degrees. Put an empty pan or iron skillet on the very bottom of your oven. If you have a bread stone, put it on the bottom rack of your oven. When the dough is ready to bake, it will be at or just above the rim of the bread pan. Touch it gently with a finger and watch the dough spring back into place. Put about a half-cup of ice cubes in a bowl so you can easily put them into the empty pan in the oven without burning yourself. Open the oven, put in the bread, and slide the ice cubes into the empty pan below. Quickly close the oven door so you trap the steam from the ice cubes. Do not use convection baking since this will take away the steam.
4. Bake for 35 to 40 minutes until golden brown. The interior temperature should be 205 degrees.
   Remove the bread from the oven. Remove the loaf from the pan. If you like a crisper crust, put the bread back into the oven without the pan for about three more minutes. Cool on a wire rack. (If the bread doesn't just pop out of the pan when you turn it over, slide a table knife or thin spatula around the edges of the bread to loosen it.) Let it cool all the way to room temperature before slicing it so that the bread structure can set. If you cut it while it's hot, it turns into a gummy mess. Slice with a serrated knife. Store at room temperature, wrapped in clean tea towel or piece of cotton, plastic wrap, or in a paper bag. To keep longer, wrap the bread well in plastic or foil and freeze.

Tips and notes

• Non-stick loaf pans are a must for a sticky dough like this.
• Bread rises best at temperatures between 72 and 90 F (22 to 32 C). In the winter my kitchen is at 68 degrees or colder, so I put my bread pans on a heating pad turned to low, cover it with a cake carrier, and then cover that with a clean bath towel.
• Do not refrigerate baked bread. If you do, it will go stale much faster than if you keep it at room temperature or freeze it.

Now if I could just find a fat free one for myself that would be gluten free!!

Earl Grey latte

I found this from another blogger this week and forgot to write which blog. I will see if I can find it , but I have my doubts. This was delicious!!!

London Fog Tea Latte
1 Earl Grey teabag
1/2 a mug of boiling water
1/2 a mug of steamed milk (I just used almond milk)
1 Tbsp. brown sugar (to taste)
1/2 tsp. pure vanilla extract

I just microwaved the tea, water and milk. Then I added the rest. I used a bit less of the sugar but it would be good with all of it! I am drinking it right now--oh, this would be good before bed with the decaf Earl Grey!

Cinnamon buns for Christmas day--our favorite

These are our family's traditional favorite cinnamon buns for Christmas. We got them years ago from Better Home and Garden. You make it up the night before and they are ready to pop fresh in the oven on Christmas morning.  If you need a gluten free version go here: http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html

DAY BEFORE:

3&1/2 to 4 cups of all purpose flour
1 package of active dry yeast
1 cup milk or almond milk
1/3 cup margarine or butter
1/3 cup sugar
1/2 tsp salt
1 egg (better if at room temperature)
2 Tab. of melted or softened margarine or butter
3/4 cup packed brown sugar
2 tsp. cinnamon
1/2 cup raisins (or less if desired)
1/2 cup chopped pecans or walnuts

Optional: powdered sugar, vanilla and water if you desire a glaze--see directions.

If you like a glaze you will also need powdered sugar, vanilla, and water. Directions are at end for this.

Start by getting a bowl and Stir 1 and 1/2 cups of flour and the package of yeast and set aside.

In a saucepan heat milk, 1/3 cup of margarine or butter, the 1/3 cup sugar and the 1/2 tsp salt and heat until warm (120- 130 degrees  and butter is almost melted. Add to the flour and beat on low for 30 seconds. Let rest for a few minutes. Add the egg and stir with a wooden spoon, adding the rest of the flour--enough to make a good workable consistency. Knead for 5 minutes. Cover with damp towel and rise until double (takes 1 hour to 1 and 1/2 hours in a warm area). Punch dough down and let rest ten minutes.

Roll into a 18 by 10 inch rectangle. Spread with soft butter.

Combine the brown sugar and the cinnamon. Sprinkle over the dough. Sprinkle raisins and nuts over the top. Roll starting at the long side and pinch slightly to seal all edges. Cut into 12 slices. Put in greased 13 by 9 by 2 inch pan. You place them by 3's across the narrow way and 4 the long way, making 12. If cooking on the same day let rise until double (about 30-40 minutes) . If cooking next day then skip this rising and cover with oiled wax paper and plastic wrap. Chill 2-24 hours.

When ready to cook, take out of refrigerator and let stand at room temperature for at least 20 minutes. If there are any large bubbles punch with a toothpick  Bake at 350 F for 25 minutes or until golden brown. Watch closely after 15 minutes because ovens vary and it depends on how cold the batter is. I like mine slightly under cooked. Invert immediately unto a pan and cool slightly.

If desired make an icing of 1/2 cup of powdered sugar, 1/8-1/4 tsp vanilla and just enough water to make it easy to spoon over the top.

Brussel Sprouts with rosemary and thyme that even my kids loved!! WOW

We loved these and even my kids who don't like them LIKED THESE!!

1 pound of brussel spouts
1-2 tablespoons of olive oil
5 sprigs of fresh rosemary
1/2 tsp or so of dried thyme
salt and pepper

Cook brussel sprouts until just done. (I used the kind that cook in 5-6 minutes in the microwave bag. Cut the spouts in half. While sprouts are cooking: Heat some oil (in my iron skillet) on lowest setting and set the sprigs of rosemary in the oil for 5 minutes or until oil is flavored. Remove the sprigs (but don't throw out)

Place the cooked brussel spouts cut side down in the rosemary flavored oil in the skillet. Sprinkle with thyme, and salt and pepper. Place the sprigs back on top of the sprouts. Cook at a medium to medium high temperature untill the sprouts start to brown. Throw away the rosemary sprigs and serve.

Holiday Pork Roast

I forgot to take a picture of the roast by itself. This is a picture of some of the left overs. We found this in Country Magazine. I like it served with cranberry chutney or alone. It also makes a veggie type gravy which is nice on rice.

1 boneless whole pork loin roast (5 pounds)--ours was more like 4 and 1/2
1 Tablespoon of fresh minced gingerroot
2 garlic cloves, minced
1 tsp. rubbed sage
1/4 tsp salt
1/3 cup apple jelly
1/2 tsp hot pepper sauce
2 medium carrots, sliced
2 medium onions, slice
1 and 1/2 cups water, divided
1 tsp browning sauce , optional

1. Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage, and salt; rub over meat. Bake, uncovered, at 350 for 45 minutes.

2. Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 45-60 minutes longer or until a meat thermometer reads 160 degrees F. Remove roast to a serving platter; let stand for 10 minutes.

3. Skim fat rom pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat throug. Slice roast; serve with gravy if desired. (I really preferred the cranberry chutney.

Chocolate truffles (dairy free)

We love these!

2 boxes of Baker's semi-sweet baking chocolate squares (16 squares)

almond milk

confection sugar

sprinkles (I use Cake mate )

You place the Baker's chocolate in a microwavable bowl. You microwave at 30 percent power until nice and soft. You add a few tablespoons(3-4 or so) of almond milk (the more milk the creamier the chocolate--I just do it by consistancy) and some confection sugar (perhaps 1/4 to 1/3 cup?) I didn't measure the amounts. I just added until I got a nice consistency and it started to thicken up a bit. You don't want it too dry. Place in the frig until it thickens up and you can roll it in balls. Roll in balls and roll in sprinkles. Refrigerate for a bit then take out of the frig. You can leave them out for days in a Tupperware type container. BUT they will not last for days!!

Tofu Quiche with Spinach, mushroom, onion (Gluten Free)

I enjoyed this because it had a potato base for the "crust" and it had no eggs and no dairy! I found the recipe on line but have changed it up. This would also be good with some canned salmon if you eat fish.

Crust:

1 large potato (I used a yellow potato--any would work)

Spray the bottom and sides of the pie pan with pam or oil.
Thinly slice the potato. 1/8 th inch to 1/4 inch would be good. I used a single over lapping layer for just the bottom. (note: I loved the potato in this and it would be good served with baked potato fries too. I would like to do more than a single layer some time since it was so yummy with this. )

Sprinkle the potato with Salt and pepper. Place pie pan in oven at 350 for 15 minutes.

FILLING:

1 onion chopped
10 ounces of mushrooms, chopped
2 tab. of white wine (dry)
3 tsp of minced garlic
10-12 basil leaves fresh or frozen (I like less--a lot depends on the size of the leaves)
1/2 tsp dried thyme
pinch of red pepper flakes
1 pound of tofu (firm)
1 Tab fresh lemon juice
1 Tab of rice vinegar or white vinegar
10 ounces of frozen spinach cooked in microwave and drained.
1 and 1/2 tsp sea salt (depending on how salty you like it)
pepper
paprika
a bit of olive oil

Take the onion, the ten ounces of mushrooms , and cook in iron skillet on moderate heat for ten minutes until carmelized (brown).I don't need oil for this in my iron skillet. Sprinkle with 1/4 to 1/2 tsp of sea salt. Add 2 Tab of white wine or even a bit more and scrape up the bits and allow wine to evaporate. Set aside.

In another small iron skillet place 3 cloves of garlic or 3 tsp of minced garlic, a bit of oil if desired for the flavor , 10-12 small basil leaves(go by taste--too much and it will overwhelm the dish), pinch of pepper flakes, 1/2 tsp thyme and cook at moderate heat until golden , but not Brown--don't want it to get bitter.

Add the garlic with seasoning that you have just cooked to the tofu, lemon, vinegar, 10 ounces of cooked, drained spinach, and 1/2 to 1 tsp salt and process this together in a food processor until smooth. Then add all of this to the pan of mushrooms/onions and mix. Dump into your pie plate that has the potato crust and smooth with a spatula and sprinkle lightly with paprika. Cook in 350 oven for 40 to 50 minutes until firm. Let cool for 5 minutes or so before serving.

Fig Bars (Gluten free and no dairy or oil)

I found these at fatfreevegan.com. If you use gluten free oats (Bob's makes them) then they are gluten free. This was a real treat for me!! I don't have trouble with regular oats either.

fatfreevegan. com has great recipes. If you click on the fatfreevegan in blue that I just wrote it will bring you to the recipe for Skinny Figgy Bars. I am copying it here for my convinience , but do go to her site to see all the great low fat vegan recipes---my family loves most of them!

8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

Crust:

1 cup regular or quick oats, ground in blender until fine (use GF kind)
1 cup regular or quick oats, uncooked (not instant oatmeal)(use GF kind)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

Icing (optional):

Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.

Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber

Ginger snap crust/ Gluten free

This was delicious to make apple pie or pumpkin pie!! You start with gluten free ginger snaps (my Walmart sells them) I need to cover the edges next time a bit better...but even this brown tastes fine.

I used if for the apple pie and the pumpkin (the apple looks a bit strange because I have a gluten free nut topping on it).

For the Crust:

2 cups of ground Gluten Free Ginger snaps

2 Tablespoons of sugar

1/3 cup of Margarine or butter melted

Oven 350. Process Ginger snaps and sugar in food processor until fine crumbs. Add the melted margarine and pulse until moist clumps form. Dump into pie pan and press with fingers. Bake 5 minutes if you are going to bake the pie further with a filling in it. If you are not going to bake it more with a filling then bake 8 minutes or until golden.

Gingerbread Cinnamon Rolls from BHG

These are not gluten free so I could not try them. I will have to try a gluten free version at some point. My hubby liked these. These were from BHG December 09.

2 pkg. active dry yeast
1/4 cup warm water
1/2 cup evaporated milk
1/3 cup molasses
1/4 cup packed brown sugar
1 egg , lightly beaten
2 Tbsp. vegetable oil
3 and 1/2 to 4 cups all purpose flour
1/2 tsp salt

FILLING:
1/4 cup packed brown sugar
2 Tbsp. granulated sugar
1 tsp ground Cinnamon
1/2 tsp ground ginger
2 Tbsp. butter, softened

Glaze:
Combine
1 1/2 cups powdered sugar
1/2 tsp. cinnamon
1/2 tsp vanilla
. Whisk in enough milk or water for drizzling consistency (4 or 5 tsp)

1. In bowl combine yeast and 1/4 cup warm water (about 115 degrees F). Let stand 5 minutes. Stir in milk, molasses, 1/4 cup brown sugar, the egg, oil, and 1/2 tsp salt. Stir. Stir in most of the flour.. Turn dough onto a floured surface and knead enough of the remaining flour for moderately soft, smooth, elastic dough (about 5 minutes). Shape in a ball. Place in greased bowl; turn once. Cover; let rise until double (1 hour to one and 1/2 hours depending). Punch down. Turn only lightly floured surface. Cover; let rest ten minutes.

2. Grease a 13 by 9 by 2 inch pan. For filling, in bowl combine 1/4 cup brown sugar, granulated sugar, cinnamon, and ginger. Roll dough to a 12 by 8 inch rectangle. Spread butter on dough. Sprinkle filling to within 1 inch along one long side. Roll up, beginning at long side of filling. Pinch to seal. Cut 12 (once inch each) slices. Place in pan. Cover; let rise until double (45 minutes or more--mine took longer--more like 1 hour).

3. Heat oven to 350 degrees F. Bake 19-25 minutes or until golden and set. Mine only took 19. Let stand 5 minutes; invert onto platter. Drizzle with Glaze.

Buckwheat Pancakes (dairy free)

This is quite good. I found the recipe in Dr. Esselstyn's book. He said he got it from Larry and Ann Wheat who own a Vegan restaurant in San Francisco. This is gluten free if you use gluten free oats in it for the oat part. Buckwheat is gluten free. I had to cook these on a cooler temperature than regular pancakes. (about a 3 on my stove). Note:::Much easier with non stick pan!! I like this recipe the best and add the spices of the second recipe below this one.

Note: I like adding the spices of the second recipe to this first one.

Recipe #1

1/2 cup buckwheat flour

1/2 cup old-fashioned oats

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp baking soda

1 ripe banana mashed (can add a 1/2 tablespoon of flax seed too)

2 tab vinegar (I used cider vinegar)(I use less- maybe 1 tablespoons plus 1 teaspoon)

3 tab maple syrup (I used real— sometimes I substitute about 2 tablespoons of applesauce and omit the syrup)

2 cups of soy milk or almond milk or oat milk ( start with less- then add as needed.

Optional spices see second recipe below.

1. Mix buckwheat flour, oats, baking powder, and baking soda in a bowl.

2. Mash the banana in another bowl, and vinegar, maple syrup, and milk. Stir and add to dry ingredients.

3. Heat a nonstick pan on med-high (me-use iron but below med high). When water sizzles on the pan, it is ready for the pancakes. Cook until bubbles form. Flip, cook another few minutes on the other side, and enjoy eating plain or with fruit or maple syrup.

Note: If you like thicker pancakes, use less milk. And if some of the recipe is left over, make muffins. Add raisins and bake in a 350 degree oven for 20 minutes.

Recipe #2

There is another recipe from My Beef with Meat by Rip Esselstyn. It is called Dinosaur gingerbread buckwheat pancakes. Found on page 143 in that book. I like it because of all the seasonings— found I had to use my nonstick ceramic pan.

I like these because of the gingerbread flavor and it takes just 2 flours. Here are the ingredients I used for them— these are a thicker batter: You do need a nonstick pan for these if going non oil!!

1/4 cup buckwheat flour 

1/2 cup King Arthur measure for measure gf flour (use gf oat flour -very good)

1 tablespoon flaxseed 

1/2 tablespoon baking powder 

3/4 teaspoons ground ginger ( more next time)

1/2 teaspoons ground cinnamon 

1/4 teaspoon ground cardamom 

1/8 teaspoon nutmeg 

1/8 teaspoon ground cloves 

1/4 teaspoon salt 

1/3 cup unsweetened plant milk

1/3 cup water

3 tablespoons maple syrup (applesauce good as a replacement)

1 teaspoon vanilla extract.

After mixing let it sit 5-10 minutes before cooking to let it thicken. Cook as usual on non stick pan as these will really stick if you don’t use oil!!

Red Cabbage Sweet krout! (Robin Miller's recipe)

This was excellent. It is from Robin Miller's show on foodnetwork. It was her Dad's recipe and it is tasty!!

Ingredients
2 tablespoons olive oil
1 cup chopped onion
2 apples, cored and thinly sliced, such as Granny Smith type apples)
2 (10-ounce) bags shredded red cabbage (I used a head of red cabbage)
1 cup dry red wine
1 cup water
1/2 cup red wine vinegar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small potato, peeled and grated

Directions
Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently.

Pasta with Kale and Chickpeas

This met with my hubby's approval (I like just about anything...so when he really likes it then I am a happy camper). I found the basic recipe at fatfreevegan --she used chard and portebello mushrooms. I prefer Kale and regular mushrooms. But the rest is the same. This is her recipe--and you can visit her blog here -I am putting changes in red.

"Pasta with Chard and Chickpeas

A touch of orange juice or balsamic vinegar added right at the end really brightens up the flavors of this dish.

1 pound whole wheat rotini or other spiral pasta (I used gluten free brown rice rotini)

6 leaves Swiss chard (1 bunch, about 10 ounces trimmed) (I used kale and probably used more than 6 leaves--I had some to the side so we could add as much as we liked)

1 medium onion thinly sliced

8-10 cloves garlic, minced (I love the good amount of garlic!!)

1/8 teaspoon red pepper flakes (or to taste)

4 ounces baby Portobello mushrooms, sliced (I used regular mushrooms--might have used more than 4 ounces)

2-3 tablespoons tomato paste (I used 2 tbsp. of double-strength)

1/4 cup water

1 1/2 cups cooked chickpeas (1 can), rinsed and drained

salt and freshly ground black pepper to taste

2 tablespoons fresh-squeezed orange juice (or 1 tbsp. balsamic vinegar)


Heat water for pasta and begin to cook it according to package directions.



While the pasta is cooking, wash the chard and remove the stems; set them aside for another use. Chop the leaves coarsely. Over medium-high heat, heat a large non-stick pan.(I use my iron pan--it never sticks). Add the onion and sprinkle it lightly with salt. Cook, stirring, until onion begins to brown. Add garlic, red pepper flakes, and mushrooms and reduce heat. Cook, stirring, until mushrooms soften, adding a tablespoon or two of water if needed to prevent sticking. Add tomato paste and water and stir to combine. Add chickpeas and simmer until pasta is done.



When pasta is cooked, remove and reserve 1 cup of the cooking liquid before draining. Add 1/2 cup of the liquid to chickpeas. (I just cooked my kale about 6 minutes and then added it to the pasta when serving).Stir in the chard and cover. Cook until chard is just wilted, about 2-3 minutes. Stir in the pasta, add additional pasta water if necessary to moisten, and add salt and pepper to taste. Just before serving, stir in orange juice or balsamic vinegar." (I forgot to do the oj or vinegar --I liked it without it , but might try it next time.)

Northern bean soup in Southern style

I like this soup because it is cheap and easy and Southern. I got the basic recipe from http://cookforgood.com/great_northern_bean_soup.html But I added seasonings.

Ingredients
1 pound dried great northern beans
6 cups of water (for cooking beans)
2 teaspoons salt
1 onion, chopped (about 1 cup)
1 medium sweet potato, diced (about 2 cups)
2 cups collard leaves, sliced into ribbons about 1/4 inch by 2 inches
2 teaspoons lemon juice (optional)
ground black pepper, if desired
Use the following seasonings--as desired (texas pete (a few dashes), dried sage, dried rosemary, Tablespoon of minced garlic, a few sprinkles of cayenne pepper
Additional water


Method


Pick over beans, removing any non-bean objects like stones or stems, and rinse well. Put in medium pot with water and salt. Cover pot and bring to a boil, then reduce heat to lowest possible boil. Cook until nearly tender, about an hour and 15 minutes.
When beans are nearly tender, peel and chop onion and add to beans. Peel and dice sweet potato and add to beans. Rinse collards well and cut leaves into ribbons about about 1/4 inch by 2 inches and add to beans. (Save tough center rib for another recipe.) Add additonal water (as much as you like) and add the garlic, rosemary, texas pete, sage. Raise heat if needed to bring to a boil again, then reduce heat to simmer for 20 minutes, until collards and sweet potatoes are tender.
Stir in lemon juice if desired and taste. Adjust seasonings as desired. If you like a thinner soup, add water.

Cauliflower salad

I love this salad and I even love it as a snack. I got the idea from another blogger last week, but I can't remember who it was. We had this with vegan lasagna tonight and it was great together.

1 head of cauliflower

As much of the following as you want:
sliced black olives
green olives with pimentos (pickled kind)
pimentos (if you desire--I didn't have any)
red and green bell peppers , chopped
purple onion , chopped
Mrs. Dash Italian seasoning (or whatever Italian one you want)
Italian dressing or Balsamic vinegar

I just mix it as I desire and to taste. Since I try to have no added oil I just use the vinegar, while my hubby uses the dressing. The seasoning and olives and other ingredients gives it plenty of flavor!

German Style Baked Potato

I had some krout in Leavenworth, WA and wanted more when I got home!!

Baking potatoes
Souerkrout
Black pepper
mustard (I like inglehoffer original stone ground mustard)

Bake or microwave the potato or potatoes. Heat up the krout and serve on top of the sliced potato with pepper and mustard aplenty!!

Tuscan Salad

Had this in the Airport in Chicago and had to make it at home. It is good with some Tomato soup and crusty bread.

Mixed Salad greens or Romain , chopped
Artichokes (from can quartered)
Palm hearts (if desired)
Garbanzo beans
Purple onions
Red and Green Bell pepper
Black and green olives
Carrots
Cukes
Tomatoes if desired

Mix and eat --good with Balsamic Vinegar. (IF you eat Chicken it would be good with grilled chicken breast--skinless, boneless)

Gluten Free Apple pie

I purchased a gluten free pie crust for this. If you can have gluten you can use a regular pie crust. If you can have gluten you can use 1/4 cup flour in place of the tapioca flour, corn starch, xanthan gum, oats

Another option for a crust is almond crust here: http://elanaspantry.com/paleo-pie-crust/  It is very easy to make!NOTE TO SELF--in making the almond crust add 1 tsp vanilla and 1-2 tab maple syrup--

1 gluten free deep piecrust (from store) or you can use a gingersnap crust made out of gluten free gingersnaps found here: http://nannykimsrecipes.blogspot.com/2009/12/ginger-snap-crust-gluten-free.html

For 2 different Toppings---  FIRST

1/2 cup chopped nuts
almost 1/4 cup tapioca flour
couple tablespoons of cornstarch
a few pinches of xanthan gum
some gluten free oats (I just added a handful)
3 tab butter
1/4 cup packed brown sugar
1/2 tsp or so of cinnamon

SECOND [or for a different topping you can use
for the topping
3/8 of a cup of brown sugar (ie 1/4 cup plus 1/8 )
a little more than 1/2 tsp cinnamon
2 Tablespoons of Gluten Free Pancake mix (I use Bob's brand or GF Bisquick mix)
2 Tablespoon of smart balance or butter
1/2 to 3/4 cup chopped pecans]

For filling:

1/4 cup granulated sugar
2 tab cornstarch
1/2 tsp cinnamon
3-4 pounds of gala apples (or granny smith or golden delicious)
cored, peeled and cut in 8 wedges
1 tab lemon juice


1. Mix topping ingredients--I just mixed these until a nice consistancy was reached--since I didn't write some of the amounts down--I just mixed until it was a nice consistancy---you work the butter in with your fingertips.

2. Cook the pie crust empty according to the directions until it is golden (I couldn't get this particular crust too golden or it would fall apart--it was gluten free and they can be tempermental.

3. In large microwavable bowl combine the filling ingredients and microwave about 12 minutes , stir it half way through--you want it to be tender (depends on your microwave)

4. Turn oven up to 425--spoon filling into crust and add toppin. Bake 6-12 minutes or until top is golden.

Cranberry Sauce (a spirited and expensive sauce from Southern Living)

This was yummy, but very expensive. Next time I will leave out the orange liqueur (it was around 24 dollars a pint or maybe less than a pint). I liked it with the port wine alone. It thickens as it cools. This was from a special Southern Living mag. I might add a bit more sugar to make it sweeter next time.

Makes about 3 1/2 cups. Make 8 hours ahead.

2 cups sugar (more if you like it sweeter)
4 cups fresh cranberries (about a bag and a half)
1/2 cup port wine
1/4 cup orange liqueur

1. Stir together sugar, port wine, and 3/4 cup water in a heavy 3 quart saucepan until blended. Add cranberries; bring to boil and cook over med-high heat, stirring often, 8-10 min or until cranberry skins begin to split. Remove from heat and let cool 15 minutes.

2. Pulse cranberry mixture in a food processor 3-4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in airtight container up to 2 weeks. Serve chilled or at room temperature.

Crock pot Vegetable curry from Wendy

This was delicious. Even my hubby who does not often like curry dishes liked this one!. I found this at Wendy's blog here: http://relativelyunique.blogspot.com/2009/11/crock-pot-vegetable-curry-recipe.html I even like this by itself as a veggie dish!

This would be even more fantastic served with mango chutney! People that eat meat can add chicken to this dish.

Ingredients:

3 Potatoes, chopped
1 Broccoli head, chopped
1 1/2 cups mixed vegetables
3 Tomatoes, chopped (can use 1 can diced tomatoes)
3/4 tsp turmeric
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp curry
1 Cup water
(add chicken thighs if desired)

3 chopped apples with or without skin

Handful golden raisins 

Also good with chickpeas and coconut milk added at the end


Preparation:

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours. Note: better if adding broccoli later in the cooking( will have to test at some point).

Serve over rice.Good with peanuts or cashews served on top.

Makes 6 servings


I like this because it is VERY EASY to put together and doesn't require a ton of ingredients. I ended up putting in some extra baby lima beans and corn and celery and carrots for the mixed veggie part since I was out of the packaged kind. I can't wait to make this again with a whole head of broccoli--I used a frozen mixed thing that had a nice mixture of broccoli, summer squash, carrots etc--I do love the flavor this gave so I think I would use it again...but more broccoli would definetly be GRAND. I would definetly like some mango chutney with this.

Pomegranate rice from BHG

This was very good and very different. I just used some left over brown rice for this and I used pine nuts because I didn't have cashews. I also used purple onion because I didn't have shallots--but it was delicious!! (I didn't use the broth since my rice was already cooked)TO SEE WHAT I DID YOU CAN CHECK AT BOTTOM OF POST--but here is the original recipe

Prep 20 min. Cook: 14 min. Stand 10 min. (Makes 6-8 servings )

1 shallot , chopped
1 Tbsp. canola oil
1 cup jasmine or long grain white rice
2 tsp. grated fresh ginger
1/8 tsp. ground cinamon
1 14oz can reduced-sodium chicken broth
1/4 cup water
1/2 cup roasted salted pistachio nuts
1 cup pomegranate seeds
lemon peel strips


1. In large saucepan cook shallots in hot oil over med heat 3-5 minutes or until just tender, stirring occasionally. Add rice, ginger, and cinnamon. Cook and stir 5 minutes or until rice begins to brown.

2. Carefully add broth and water to rice. Bring to boiling; reduce heat. Simmer, covered, 14 min. Remove from heat; let stand, covered 10 minutes or unti the liquid is absorbed.

3. Stir in nuts and pomegranate seeds. Sprinkle lemon peel.

WHAT I DID:
Since I didn't have all the ingredients and my brown rice was already cooked, I simply cooked the purple onion in my iron skillet with a bit of pam and then added a bit of ginger to release some ginger flavor. Then I added about 3/4 cup cooked rice and sprinkled some more of the the freshly grated ginger and some cinnamon on top and mixed until heated through. Then I added some pomegranted seeds, some lemon peel strips, and some pinenuts (which were not toasted)--it was great.

Maple Glazed Grilled Salmon

We are going to Seattle for Thanksgiving. I want Salmon. So this is the recipe we love: (Just got back---fresh Salmon is expensive, but it melts in your mouth)


3/4 cup maple syrup (real)
2 Tab ketchup
1 Tab Brown Sugar
1 Tab cider Vinegar
1 Tab Worcestershire sauce (without wheat)
1/2 tsp salt
1/2 tsp ground mustard
1/8 tsp hot pepper sauce (ie Texas Pete)
1 salmon fillet (2 pounds)
Heavy foil
zip lock bag

In bowl combine first 8 ingredients. Mix well. Pour 1/2 a cup of this into a bag with the Salmon.
Refrigerate for up to 2 hours. Cover and refrigerate the rest of the marinade.

Spray grill--cook Salmon with grill cover on. Skin side up over medium heat 2-4 minutes. Grill on other side for 2-4 minutes. IF NO SKIN--then put double thickness of heavy foil. Put some of reserve marinade over salmon and fold foil around and seal tightly. Grill 5-6 minutes or until fish flakes then brush with the rest of the marinade (which you have heated). Ok to cook in oven too.IN the oven a small piece takes about 15 min at 400--but you have to watch it!

In oven you can just place the foil under the fish, leaving the top open. Cook about 10-15 minutes or until temperature reaches around 135 F let sit till reaches 145 f

Lentil soup--vegetarian and quickie

Quick lentil soup recipe I found on the Kitchen Basic Vegetable Both box.

DON'T FORGET THE RED WINE BECAUSE IT MAKES A HUGE DIFFERENCE--VERY GOOD. Makes about 2 quarts

1 cup brown lentils

4 cups vegetable stock (the sock you use can make a huge difference too)
2 CUPS CANNED CRUSHED TOMATOES (PEELED SEEDED CHOPPED)
1/4 cup dry red wine
1 carrot , chopped
1 onion ,chopped
1 celery stalk, sliced
1 garlic clove minced
2 tsp fresh basil , chopped (I forgot and used dry)
1/4 tsp dried coriander
(6 tBsp parmesan cheese . grated --for those of you that partake)
(I sometimes throw in some kale or collards too)
/Spinach is good in this with extra celery and large chunks of carrots and a parsnip--I sometimes make it a bit thicker and sometimes add extra wine.--it is all according to the flavor you want!
Rinse lentils. Combine all--simmer 25 minutes or until lentils done.

collard greens with seasonings

Note to self: I like collards sometimes cooked with garlic, ground mustard, red pepper flakes, salt and pepper.

Two Bean Soup by Kitchen Basic Vegetable Stock

Bad Photo here---but I was in a real hurry This makes 3 servings so I really should double it. It is nice and thick and is to make--the cooking takes time but not the prep, but need to soak beans the night before. (Kitchen Basic has an online recipe site here and their home page is at kitchenbasic.net

1 cup black beans, soaked overnight
1 cup white navy beans, soaked overnight
4 cups of Kitchen Basic vegetable stock
2 garlic cloves minced
3 Tbs of balsamic vinegar
2 jalapeno peppers seeded and chopped or for less hot use 1/2 red pepper chopped
6 scallions, chopped (I only had onions)
juice 1/2 lime
1/8 cup olive oil (I omitted to lesson fat)
1/8 cup fresh cilantro, chopped (my hubby doesn't like cilantro--I do)

Drain and mix and rinse beans. Combine beans, stock and garlic in saucepan. Bring
to boil. Cover and simmer until soft, about 90 minutes (mine took more because I turned my heat to low). Puree mixture in food processor or with stick mixer (I just mashed mine with a masher since I like some whole beans). Return to saucepan and add remaining ingredients. Reheat gently. Serve--if you eat dairy you can garnish with sour cream.

Pumpkin Black Bean Soup

Ok, so I forgot to Take a PICTURE until after I had eaten 1/2 so excuse the photo!!! I found this in a section of a magazine I received this week. It may be from HomeMadeSimple.com This is a different soup---but once in a while I like something different. I think next time I will put less of the balsamic vinegar which is added at the end of cooking--or perhaps just put 1 tablespoon. It called for 3 Tablespoons and I put 2 , but this was just a little too tangy for me. Actually we all really liked this soup!

Ingredients:


2 cans black beans, drained and rinsed
1 can (14.5 oz)diced tomatoes
1 can (16-oz) pumpkin puree
1/2 cup red onion, chopped
2 garlic cloves., minced
4 tablesppons olive oil (I omitted)
4 cups vegetable broth
1 tablespoon of cumin
1 tsp each kosher salt, cinnamon, allspice (might use less salt depending on broth)
1/2 tsp ground pepper
3 tablespoons balsamc vinegar (ME__WAY LESS)
Baked pumpkin seeds, for garnish if desired

INstructions:

1. Cook onion and garlic until browned.
2. Puree the beans and tomatoes and 1/2 the broth. Add pureed ingredients, pumpkin , rest of broth and the seasonings except for the vinegar.
3. Simmer uncovered until thick, about 40 minutes. Before serving add vinegar if desired.

Pumpkin Biscuits--gluten free

The Above photo used  gf oat flour and buckwheat flour.  What I like about these is they taste like a pumpkin muffin top---almost like a scone but more moist.

I got the original recipe online and make reference to whom it belongs ;-). They are one of my favorite gluten free snacks. These look dry but they are NOT!! They are moist . I think next time I will add a bit of ginger and less cloves than I did put in them. Ps. Some people do not realize that buckwheat is gluten free. I love these--the second time I used a pinch of allspice instead of the cloves. I like allspice better!

http://cindalouskitchenblues.blogspot.com/2007/09/pumpkin-spice-biscuits-vegan.html NOTE": I usually double this recipe--if I double it it makes about7- 9 normal size biscuits - but do not double the baking powder 🤣 and don’t double the spices. 

1/2 c. brown rice flour— I prefer gf oat flour
1/4 c. buckwheat flour
dash sea salt
1 T. aluminum free baking powder ( don’t double when doubling the batch)
1:4 heaping c. raw canned pumpkin
1 t. vanilla
1 T. extra virgin olive oil
4 T. water

Seasonings:play around with what you like— I use less:
liberal T. cinnamon
1 t. nutmeg ( me way less-/ about 1:4 teaspoon for double batch.
3-4 cloves (I gave a pinch--the second time I did a pinch of allspice--great!) Note: I prefer allspice.

For sweet biscuits, add:
2 T. natural brown sugar (I DEFINITELY ADD THE SUGAR!!! and I like it with additional honey when serving or sugar I have sprinkled on the top)



Preheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.

The picture above is made using oat flour instead of the rice flour and a lighter colored buckwheat from Anthony’s brand. I prefer the oat flour instead of rice!!