3 cups warm water
1 Tbsp. salt
1/4 cup lecithin, vegetable oil, or apple sauce
1/3 cup honey
1 Tbsp. dough enhancer
1 Tbsp. wheat gluten
1 Tbsp. flax seed
4 cups wheat flour
1 Tbsp. yeast
1 cup oats
Combine water and yeast. Let proof.
In a separate mixing bowl, combine dry ingredients.
Add wet ingredients and yeast/water mixture. Let rise until double.
Punch down and form into two loaves. Let rise until double.
Place loaves in cold oven, then heat oven to 350 degrees.
Bake 30-40 minutes.
Showing posts with label Food Storage. Show all posts
Showing posts with label Food Storage. Show all posts
Sunday, November 8, 2009
Friday, November 6, 2009
Salsa
1 can black beans
1 can sweet corn
1 can diced tomatoes
Season to taste:
kosher salt
chili powder
garlic powder
cumin
onion powder
1 can sweet corn
1 can diced tomatoes
Season to taste:
kosher salt
chili powder
garlic powder
cumin
onion powder
Fast & Easy Melt-in-Your Mouth Chocolate Squares (a.k.a. black bean brownies-don't tell the kids)
One 15 oz. can black beans, drained and well-rinsed
3 large eggs
3 Tbsp. canola oil
3/4 cup granulated sugar
1/2 cup cocoa powder
1 tsp. vanilla
1/2 tsp. baking powder
pinch salt
1/2 cup mini or regular chocolate ships, divided
optional, 1/2 tsp. peppermint extract
Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick pan spray
Put beans in food processor and process until smooth and creamy. Add everything else except chocolate chips and process until smooth. (or put ingredients in blender and blend until smooth and creamy) Add 1/4 cup chips and pulse a few times until broken up a bit. Pour batter in pan and sprinkle with remaining chips.
Bake 30-35 minutes or until edges start to pull away and toothpick in center comes out clean. Cool in pan before cutting.
**Notes: No Gluten! Some prefer to add 1/2 cup all purpose flour. You can use mashed banana instead of oil. One can of beans equals 1-1/2 cups if you cook your own (divide a big batch into 1-1/2 cup portions to freeze)
Another option is to puree one can of black beans with liquid and use it with brownie mix instead of oil, eggs and water, just dry mix and bean puree for high-fiber and protein, lower fat fudge brownies. For lower sodium, rinse beans and replace liquid with water (about 1/2 cup).
3 large eggs
3 Tbsp. canola oil
3/4 cup granulated sugar
1/2 cup cocoa powder
1 tsp. vanilla
1/2 tsp. baking powder
pinch salt
1/2 cup mini or regular chocolate ships, divided
optional, 1/2 tsp. peppermint extract
Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick pan spray
Put beans in food processor and process until smooth and creamy. Add everything else except chocolate chips and process until smooth. (or put ingredients in blender and blend until smooth and creamy) Add 1/4 cup chips and pulse a few times until broken up a bit. Pour batter in pan and sprinkle with remaining chips.
Bake 30-35 minutes or until edges start to pull away and toothpick in center comes out clean. Cool in pan before cutting.
**Notes: No Gluten! Some prefer to add 1/2 cup all purpose flour. You can use mashed banana instead of oil. One can of beans equals 1-1/2 cups if you cook your own (divide a big batch into 1-1/2 cup portions to freeze)
Another option is to puree one can of black beans with liquid and use it with brownie mix instead of oil, eggs and water, just dry mix and bean puree for high-fiber and protein, lower fat fudge brownies. For lower sodium, rinse beans and replace liquid with water (about 1/2 cup).
Pinto Bean Pie
1/2 cup sugar
1 cup brown sugar
1/2 cup butter
2 eggs, beaten
1 heaping cup mashed beans (1-1/2 cups cooked beans=about 1 cup mashed)
1 9-inch unbaked pie shell
Mix sugars, butter and eggs until creamy. Add mashed beans and blend thoroughly. Pour into pie shell. Bake at 375 for 20 min. Reduce to 350 degrees and bake for an additional 25 minutes or until a knife inserted into the pie comes out clean.
1 cup brown sugar
1/2 cup butter
2 eggs, beaten
1 heaping cup mashed beans (1-1/2 cups cooked beans=about 1 cup mashed)
1 9-inch unbaked pie shell
Mix sugars, butter and eggs until creamy. Add mashed beans and blend thoroughly. Pour into pie shell. Bake at 375 for 20 min. Reduce to 350 degrees and bake for an additional 25 minutes or until a knife inserted into the pie comes out clean.
Granola
3 cups oats
1/2 cup coconut
1/2 cup nuts
1/4 cup oil
1/4-1/2 cup honey
1/2 cup water (optional)
1/2 cup dried fruit (raisins, etc....)
Mix oats, coconut, nuts, other seeds you might want. Add oil, honey and water if desired. Mix well. Spread on lightly greased cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10-15 minutes.
Variations:
Replace honey with maple syrup
Use macadamia nuts and dried pineapple (or other tropical fruit)
After baking, spray with a vanilla & almond mixture (1 Tbsp. vanilla & 1/2 tsp. almond)
Add cinnamon in with the oil, honey and water
Add 1/4 cup sunflower or pumpkin seeds
Add 2 Tbsp. flax or sesame seeds
Be creative! Enjoy!
More water will give a moister/chunkier granola. No water gives a very crumbly, dry granola.
1/2 cup coconut
1/2 cup nuts
1/4 cup oil
1/4-1/2 cup honey
1/2 cup water (optional)
1/2 cup dried fruit (raisins, etc....)
Mix oats, coconut, nuts, other seeds you might want. Add oil, honey and water if desired. Mix well. Spread on lightly greased cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10-15 minutes.
Variations:
Replace honey with maple syrup
Use macadamia nuts and dried pineapple (or other tropical fruit)
After baking, spray with a vanilla & almond mixture (1 Tbsp. vanilla & 1/2 tsp. almond)
Add cinnamon in with the oil, honey and water
Add 1/4 cup sunflower or pumpkin seeds
Add 2 Tbsp. flax or sesame seeds
Be creative! Enjoy!
More water will give a moister/chunkier granola. No water gives a very crumbly, dry granola.
Blender Pancakes
1 cup milk
1 cup uncooked whole wheat
2 eggs
1 Tbsp. oil
2 Tbsp. honey
1/2 tsp. salt
2 tsp. baking powder
Put milk and wheat in blender. Blend on high until smooth (3-5 min). Add and blend on med-low remaining ingredients. Cook on hot griddle.
1 cup uncooked whole wheat
2 eggs
1 Tbsp. oil
2 Tbsp. honey
1/2 tsp. salt
2 tsp. baking powder
Put milk and wheat in blender. Blend on high until smooth (3-5 min). Add and blend on med-low remaining ingredients. Cook on hot griddle.
Zucchini (or Apple) Brownies
2 cups grated zucchini or apple
1/2 tsp. salt
2 tsp. vanilla
1 1/2 tsp. baking soda
1 egg
2 cups flour
1/3 cup cocoa
1 1/4 cup sugar
1/2 cup oil
Mix all ingredients together and beat. Put in 10 x 15 inch greased pan. Bake at 350 degrees for 20 minutes.
1/2 tsp. salt
2 tsp. vanilla
1 1/2 tsp. baking soda
1 egg
2 cups flour
1/3 cup cocoa
1 1/4 cup sugar
1/2 cup oil
Mix all ingredients together and beat. Put in 10 x 15 inch greased pan. Bake at 350 degrees for 20 minutes.
Monday, October 26, 2009
Honey Whole Wheat Bread
1 1/2 cups whole wheat flour
1 cup white or bean flour
3 Tbsp. yeast
2 3/4 cups water
1/3 cup oil
1/3 cup honey
1 Tbsp. salt
2 Tbsp. wheat gluten
4-5 cups whole wheat flour
In large mixer bowl combine 1 1/2 cups of wheat flour, white or bean flour and yeast. In saucepan heat water, oil, honey and salt just till warm. Add to dry mixture in bowl. Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 2 minutes at high speed. Let dough sit in bowl to sponge, 20 minutes. In separate bowl combine 3 cups wheat flour and gluten. Add to sponge mixture and stir in enough of the remaining flour to make a stiff dough. Turn out onto lightly floured surface and knead till smooth and elastic (8-10 minutes). Preheat oven to 200. Shape dough into two loaves; place in 2 greased loaf pans, turn oven off and put loaves in oven to rise 20 minutes. Bake at 350 for 25-30 minutes. Remoe from pans. For a soft crust, put hot bread on a towel to cool.
1 cup white or bean flour
3 Tbsp. yeast
2 3/4 cups water
1/3 cup oil
1/3 cup honey
1 Tbsp. salt
2 Tbsp. wheat gluten
4-5 cups whole wheat flour
In large mixer bowl combine 1 1/2 cups of wheat flour, white or bean flour and yeast. In saucepan heat water, oil, honey and salt just till warm. Add to dry mixture in bowl. Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 2 minutes at high speed. Let dough sit in bowl to sponge, 20 minutes. In separate bowl combine 3 cups wheat flour and gluten. Add to sponge mixture and stir in enough of the remaining flour to make a stiff dough. Turn out onto lightly floured surface and knead till smooth and elastic (8-10 minutes). Preheat oven to 200. Shape dough into two loaves; place in 2 greased loaf pans, turn oven off and put loaves in oven to rise 20 minutes. Bake at 350 for 25-30 minutes. Remoe from pans. For a soft crust, put hot bread on a towel to cool.
Cornbread
1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
Heat oven to 400. Grease 8-inch pan. Combine dry ingredients. STir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 18-20 minutes until wooden pick inserted in center comes out clean.
3/4 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
Heat oven to 400. Grease 8-inch pan. Combine dry ingredients. STir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 18-20 minutes until wooden pick inserted in center comes out clean.
Black Bean Soup
2 cups cooked black beans (1 can)
1 1/2 cups frozen corn kernels (1 can)
1/2 cup salsa
1/4 cup water
1 Tbsp. lime juice
1/2 tsp. chili powder
1/2 tsp. cumin
cheddar cheese, shredded
sour cream
Combine first seven ingredients in saucepan and bring to a boil. Reduce heat and simmer 5 min. Top with cheese and sour cream.
1 1/2 cups frozen corn kernels (1 can)
1/2 cup salsa
1/4 cup water
1 Tbsp. lime juice
1/2 tsp. chili powder
1/2 tsp. cumin
cheddar cheese, shredded
sour cream
Combine first seven ingredients in saucepan and bring to a boil. Reduce heat and simmer 5 min. Top with cheese and sour cream.
Chicken Enchilada Soup
Ingredients:
2 cups cooked, shredded chicken
1/2 cup flour
2 8 oz. cans tomato sauce
1 cup milk
6 cups chicken broth
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
dash red pepper
tomatoes, chopped
monterey jack cheese, shredded
minced jalapeno peppers
tortilla chips, crushed
Directions:
Combine tomato sauce, milk, broth and spices in large pot. Combine chicken and flour in a large zippered plastic bag and shake until chicken is coated. Add coated chicken to pot. Bring to a boil. Reduce heat and simmer 15 min. Serve topped with cheese, jalapenos and chips.
2 cups cooked, shredded chicken
1/2 cup flour
2 8 oz. cans tomato sauce
1 cup milk
6 cups chicken broth
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
dash red pepper
tomatoes, chopped
monterey jack cheese, shredded
minced jalapeno peppers
tortilla chips, crushed
Directions:
Combine tomato sauce, milk, broth and spices in large pot. Combine chicken and flour in a large zippered plastic bag and shake until chicken is coated. Add coated chicken to pot. Bring to a boil. Reduce heat and simmer 15 min. Serve topped with cheese, jalapenos and chips.
Low-Fat Cream Soup Mix
(equivalent to 9 cans of condensed cream soup)
Ingredients:
2 cups instant dry milk (1 1/4 c. regular dry milk)
3/4 cup corn starch
1/4 cup chicken bouillon granules
2 Tbsp. onion flakes
1 tsp. basil
1 tsp. thyme
1/2 tsp. pepper
Combine all ingredients and mix. Store in airtight container until ready to use. To substitute for 1 can condensed soup, combine 1/3 cup dry mix (1/4 cup if made with regular dry milk) and 1 1/4 cups cool water or liquid from vegetables. Cook over medium heat, stirring until thickened. Add thickened mixture to casseroles as you would a can of soup.
Ingredients:
2 cups instant dry milk (1 1/4 c. regular dry milk)
3/4 cup corn starch
1/4 cup chicken bouillon granules
2 Tbsp. onion flakes
1 tsp. basil
1 tsp. thyme
1/2 tsp. pepper
Combine all ingredients and mix. Store in airtight container until ready to use. To substitute for 1 can condensed soup, combine 1/3 cup dry mix (1/4 cup if made with regular dry milk) and 1 1/4 cups cool water or liquid from vegetables. Cook over medium heat, stirring until thickened. Add thickened mixture to casseroles as you would a can of soup.
Magic Mix
Ingredients:
4 cups instant dry milk (2 1/3 cups regular dry milk)
1 cup flour (or 1/2 cup cornstarch)
1 cup margarine
Combine ingredients. Mix well until it resembles corn meal. Store in air tight container in refrigerator 6-8 months.
4 cups instant dry milk (2 1/3 cups regular dry milk)
1 cup flour (or 1/2 cup cornstarch)
1 cup margarine
Combine ingredients. Mix well until it resembles corn meal. Store in air tight container in refrigerator 6-8 months.
Cream of Broccoli Soup
Ingredients:
1 10-oz pkg. frozen broccoli
2 cups magic mix (recipe to follow)
1 cube chicken bouillon
2 Tbsp. dried onion flakes
4 oz. sharp cheddar cheese, shredded
Magic Mix:
4 cups instant dry milk (2 1/3 cups regular dry milk)
1 cup flour (or 1/2 cup cornstarch)
1 cup margarine
Combine ingredients. Mix well until it resembles corn meal. Store in air tight container in refrigerator 6-8 months.
Directions:
Combine bouillon cube, onion, and broccoli. Cook in about 4 cups water until broccoli is almost tender. Combine Magic Mix with about 1 cup of the broccoli cooking liquid. Stir until smooth. Add mixture to cooked broccoli and bring to a boil. Add cheese and heat to melt.
Note: Soup may be thinned by adding additional water or thickened by adding additional Magic Mix.
1 10-oz pkg. frozen broccoli
2 cups magic mix (recipe to follow)
1 cube chicken bouillon
2 Tbsp. dried onion flakes
4 oz. sharp cheddar cheese, shredded
Magic Mix:
4 cups instant dry milk (2 1/3 cups regular dry milk)
1 cup flour (or 1/2 cup cornstarch)
1 cup margarine
Combine ingredients. Mix well until it resembles corn meal. Store in air tight container in refrigerator 6-8 months.
Directions:
Combine bouillon cube, onion, and broccoli. Cook in about 4 cups water until broccoli is almost tender. Combine Magic Mix with about 1 cup of the broccoli cooking liquid. Stir until smooth. Add mixture to cooked broccoli and bring to a boil. Add cheese and heat to melt.
Note: Soup may be thinned by adding additional water or thickened by adding additional Magic Mix.
Black Bean Chicken Chili
3 cans (15 oz) black beans, drained
2 cups cooked chicken, diced
2 tsp. minced garlic
1 cup diced onions
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) tomato sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
Directions:
In a large bowl, combine the ingredients and stir.
Transfer to baking dish or crock pot.
Bake at 325, covered for 2 hrs. (or cook in crock pot on low for 5-6 hrs.)
To cook in a stock pot, simmer chili over low heat for 2-3 hours stirring often until thickened.
Serve with sour cream and shredded cheese.
2 cups cooked chicken, diced
2 tsp. minced garlic
1 cup diced onions
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) tomato sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
Directions:
In a large bowl, combine the ingredients and stir.
Transfer to baking dish or crock pot.
Bake at 325, covered for 2 hrs. (or cook in crock pot on low for 5-6 hrs.)
To cook in a stock pot, simmer chili over low heat for 2-3 hours stirring often until thickened.
Serve with sour cream and shredded cheese.
Sausage Stroganoff Soup
Ingredients:
1 12-oz. pkg. sausage links (or 1 lb. ground sausage)
1 garlic clove, minced (or 1/2 tsp. garlic powder)
1 pkg. scalloped or au gratin potatoes
3 cups water
1 can (14.5 oz) chicken broth
1 jar sliced mushrooms (or 1/2 cup fresh sliced mushrooms)
1 cup half & half (or 1 can evaporated milk, or even 1 cup milk)
1 cup sour cream
2 Tbsp. Dijon mustard
Directions:
In a large saucepan, cook sausage and garlic until sausage lightly browned (about 6 min.)
Stir in contents of potato and sauce packets
Add water, broth and mushrooms
Bring to a boil
Reduce heat
Simmer uncovered 14-16 min or until potatoes are tender
Stir in sour cream, milk and mustard
Heat through but do not boil
Makes 6-8 servings
1 12-oz. pkg. sausage links (or 1 lb. ground sausage)
1 garlic clove, minced (or 1/2 tsp. garlic powder)
1 pkg. scalloped or au gratin potatoes
3 cups water
1 can (14.5 oz) chicken broth
1 jar sliced mushrooms (or 1/2 cup fresh sliced mushrooms)
1 cup half & half (or 1 can evaporated milk, or even 1 cup milk)
1 cup sour cream
2 Tbsp. Dijon mustard
Directions:
In a large saucepan, cook sausage and garlic until sausage lightly browned (about 6 min.)
Stir in contents of potato and sauce packets
Add water, broth and mushrooms
Bring to a boil
Reduce heat
Simmer uncovered 14-16 min or until potatoes are tender
Stir in sour cream, milk and mustard
Heat through but do not boil
Makes 6-8 servings
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