Ingredients
14 ½ oz can black beans
14 ½ oz. can pinto beans
14 ½ oz. can kidney beans
1 pound lean ground beef or ground turkey
14 ½ oz. can diced tomatoes
14 ½ oz. can corn
2 teaspoons cumin
2 T. chili powder
2 garlic cloves
½ teaspoon ground pepper
6 oz. can tomato paste
2 cups water
Directions
Cook turkey and onion in stockpot. Drain and rinse in hot water. Stir in remaining ingredients and simmer for 30 minutes or more.Makes 8 servingsFreezing: Allow chili to cool no longer than 2 hours. You may refrigerate and bag the next day. Divide entire recipe into 2-3 bags.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, December 12, 2008
Oriental Chicken Salad
Ingredients:
1 cup chicken strips (from boiled chicken recipe, thawed)
1 bag salad, any variety
Sliced cucumbers or tomatoes, optional
Shredded carrots, optional
½ cup chow mein noodles
1 cup mandrian oranges
½ cup sliced almonds
½ cup Asian Salad Dressing (We use Olde Cape Cod toasted sesame soy and ginger vinaigrette and marinade from Ingles)
Directions:
Serves 2-3
Toss salad ingredients and lay chicken on top. Pour dressing and garnish with chow mein noodles, oranges and sliced almonds.
1 cup chicken strips (from boiled chicken recipe, thawed)
1 bag salad, any variety
Sliced cucumbers or tomatoes, optional
Shredded carrots, optional
½ cup chow mein noodles
1 cup mandrian oranges
½ cup sliced almonds
½ cup Asian Salad Dressing (We use Olde Cape Cod toasted sesame soy and ginger vinaigrette and marinade from Ingles)
Directions:
Serves 2-3
Toss salad ingredients and lay chicken on top. Pour dressing and garnish with chow mein noodles, oranges and sliced almonds.
Chicken Caesar Wraps
Yield: 4 servings
Ingredients:
4 large flour tortillas, any flavor
1 cup cooked cubed or sliced chicken, boiled chicken recipe
8 ounces (2 cups) shredded pepperjack cheese
1 bag salad or romaine lettuce leaves
Ceasar salad dressing
Instructions:
1. Lay tortillas on a large baking sheet. Sprinkle the chicken evenly over tortillas, topping with portions of the cheese. Bake at 375 degrees for about 6 minutes, or until cheese is completely melted. Alternately, you may use plates and microwave until cheese melts.
2. Remove from oven; top each tortilla with a portion of the lettuce, and add salad dressing as desired. Wrap burrito-style and serve.
Ingredients:
4 large flour tortillas, any flavor
1 cup cooked cubed or sliced chicken, boiled chicken recipe
8 ounces (2 cups) shredded pepperjack cheese
1 bag salad or romaine lettuce leaves
Ceasar salad dressing
Instructions:
1. Lay tortillas on a large baking sheet. Sprinkle the chicken evenly over tortillas, topping with portions of the cheese. Bake at 375 degrees for about 6 minutes, or until cheese is completely melted. Alternately, you may use plates and microwave until cheese melts.
2. Remove from oven; top each tortilla with a portion of the lettuce, and add salad dressing as desired. Wrap burrito-style and serve.
Vermont Cheddar Bread
Makes four 1 lb. loaves
Ingredients:
3 cups lukewarm water
1 ½ tablespoons granulated yeast
1 ½ tablespoons salt
1 ½ tablespoons sugar
6 ½ cups unbleached-all purpose flour (we use 2 cups King Arthur white whole wheat and 4 ½ cups all-purpose in demo)
1 cup grated cheddar cheese
Directions:
Mix the yeast, salt and sugar with the water in a 5 quart bowl or a lidded (not airtight) food container. We use a 5 quart Dollar Tree shoe box in demo. Mix in the dry ingredients and the cheese without kneading, using a spoon or stand mixer with dough hook. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses or flattens on top, approximately 2 hours.
Baking day: Dust the surface of the dough with flour and cut of a grapefruit size piece. Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom of all four sides, rotating the ball a quarter-turn as you go. Allow to rest on a cornmeal-covered pizza peel for 1 hour (or 40 minutes if you’re using fresh, unrefrigerated dough). Twenty minutes before baking, time pre-heat the oven to 450 with a baking stone on the lowest rack. (It’s been reported that an air bake cookie sheet works great too). Place an empty broiler pan on another shelf. Sprinkle dough liberally with flour and slash a tic-toe pattern on top. Slide dough onto hot stone and pour 1 cup of hot tap water into broiler pan. Bake for about 25 minutes until deeply brown and firm. Allow to cool before slicing or eating.
Ingredients:
3 cups lukewarm water
1 ½ tablespoons granulated yeast
1 ½ tablespoons salt
1 ½ tablespoons sugar
6 ½ cups unbleached-all purpose flour (we use 2 cups King Arthur white whole wheat and 4 ½ cups all-purpose in demo)
1 cup grated cheddar cheese
Directions:
Mix the yeast, salt and sugar with the water in a 5 quart bowl or a lidded (not airtight) food container. We use a 5 quart Dollar Tree shoe box in demo. Mix in the dry ingredients and the cheese without kneading, using a spoon or stand mixer with dough hook. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses or flattens on top, approximately 2 hours.
Baking day: Dust the surface of the dough with flour and cut of a grapefruit size piece. Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom of all four sides, rotating the ball a quarter-turn as you go. Allow to rest on a cornmeal-covered pizza peel for 1 hour (or 40 minutes if you’re using fresh, unrefrigerated dough). Twenty minutes before baking, time pre-heat the oven to 450 with a baking stone on the lowest rack. (It’s been reported that an air bake cookie sheet works great too). Place an empty broiler pan on another shelf. Sprinkle dough liberally with flour and slash a tic-toe pattern on top. Slide dough onto hot stone and pour 1 cup of hot tap water into broiler pan. Bake for about 25 minutes until deeply brown and firm. Allow to cool before slicing or eating.
Mexican Black Bean Casserole
1 can whole kernel corn, rinsed
1/3 cup sliced green onions
2 tsp ground cumin
2 tsp oregano
1 can black beans, rinsed
1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
1 can chopped green chiles
4-6 taco size flour tortillas
2 cups four cheese Mexican blend cheese
Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat two 8x8 pans with cooking spray. Place a layer of tortillas in the bottom each dish. Spoon 1/4 of the corn and tomato mixture over the tortillas. Top with 1/4 cup of cheese. Repeat the layers in each pan. Bake for 15 minutes.
1/3 cup sliced green onions
2 tsp ground cumin
2 tsp oregano
1 can black beans, rinsed
1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
1 can chopped green chiles
4-6 taco size flour tortillas
2 cups four cheese Mexican blend cheese
Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat two 8x8 pans with cooking spray. Place a layer of tortillas in the bottom each dish. Spoon 1/4 of the corn and tomato mixture over the tortillas. Top with 1/4 cup of cheese. Repeat the layers in each pan. Bake for 15 minutes.
Friday, November 7, 2008
Baked Ziti
Baked Ziti
INGREDIENTS
1 pound lean ground beef or ground turkey
2 cloves garlic, minced
1 tsp. Italian Seasoning
3/4 tsp. salt
½ teaspoon pepper
1 large onion, chopped
1 can (14.5 oz) diced tomatoes
1 can (6 oz.) tomato paste
12 oz. (about 3 ½ cups) uncooked ziti pasta, prepared according to package directions
3 cups (12 oz.) shredded mozzarella
DIRECTIONS
Cook ground beef and onion in a large skillet. Drain and rinse. Stir in diced tomatoes, tomato paste, garlic, Italian Seasoning , salt and pepper and 1 cup water.
Coat cooking pans with non stick spray. Combine cooked pasta with meat sauce and 2 cups mozzarella cheese. Pour into dish and top evenly with remaining cheese and a sprinkle of Italian Seasoning if desired.
Bake covered at 350 for 25-30 minutes. Yield: 8 servings
INGREDIENTS
1 pound lean ground beef or ground turkey
2 cloves garlic, minced
1 tsp. Italian Seasoning
3/4 tsp. salt
½ teaspoon pepper
1 large onion, chopped
1 can (14.5 oz) diced tomatoes
1 can (6 oz.) tomato paste
12 oz. (about 3 ½ cups) uncooked ziti pasta, prepared according to package directions
3 cups (12 oz.) shredded mozzarella
DIRECTIONS
Cook ground beef and onion in a large skillet. Drain and rinse. Stir in diced tomatoes, tomato paste, garlic, Italian Seasoning , salt and pepper and 1 cup water.
Coat cooking pans with non stick spray. Combine cooked pasta with meat sauce and 2 cups mozzarella cheese. Pour into dish and top evenly with remaining cheese and a sprinkle of Italian Seasoning if desired.
Bake covered at 350 for 25-30 minutes. Yield: 8 servings
Thursday, November 6, 2008
More Great Recipes
http://www.lynnskitchenadventures.com/ is a another favorite of mine to find recipes for whole wheat baking and more. This is where I discovered the recipe for Artisan Bread so you know this is a good recipe site. Have fun plannning your menus with this site.
Great Recipe Site
http://tammysrecipes.com/node is a awesome sight using whole foods without preservatives. If you are looking for a new recipe to to try, this is the place to go. She even has a recipe for homemade can cream soup (the kind you use in many casseroles). Her recipe makes 2 cans and she tells you how to freeze in one can portions. I hope to try this soon (maybe in cook and play).
Sunday, November 2, 2008
Olive Oil Dipping Sauce
1 tsp. crushed red pepper
1 tsp. (preferably fresh) ground black pepper
2 tsp. Italian seasoning
1 tsp. parsley
1 Garlic clove, minced or 1 tsp. granulated garlic
1 tsp. kosher salt
½ c. extra virgin olive oil
Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over.
Serve with fresh-baked bread.
1 tsp. crushed red pepper
1 tsp. (preferably fresh) ground black pepper
2 tsp. Italian seasoning
1 tsp. parsley
1 Garlic clove, minced or 1 tsp. granulated garlic
1 tsp. kosher salt
½ c. extra virgin olive oil
Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over.
Serve with fresh-baked bread.
Chocolate Chip Cookies
Ingredients
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened (2 sticks)
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 teaspoon salt
3 cups all-purpose flour (I use 1 c. King Arthur White Whole Wheat flour and 2 c. all purpose
12 oz. semi-sweet chocolate chips
Directions
Place sugar, brown sugar, butter, eggs and vanilla in mixer bowl. Beat until light and fluffy. Add baking soda, salt and flour to sugar mixture and mix about 2 minutes. Add chocolate chips and stir in. Bake at 375 for 10 -12 minutes. Cool for 1-2 minutes. Remove from baking sheets and cool on wire racks.
You can freeze this cookie dough by dropping rounded teaspoonfuls or using a cookie scoop onto a cookie sheet that will fit in your freezer. Freeze cookie balls until firm, about 1-2 hours and drop cookie balls into a freezer bag. Squeeze out excess air. No need to thaw. Bake 2-4 minutes longer (12-14 minutes), depending on your oven.
Ingredients
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened (2 sticks)
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 teaspoon salt
3 cups all-purpose flour (I use 1 c. King Arthur White Whole Wheat flour and 2 c. all purpose
12 oz. semi-sweet chocolate chips
Directions
Place sugar, brown sugar, butter, eggs and vanilla in mixer bowl. Beat until light and fluffy. Add baking soda, salt and flour to sugar mixture and mix about 2 minutes. Add chocolate chips and stir in. Bake at 375 for 10 -12 minutes. Cool for 1-2 minutes. Remove from baking sheets and cool on wire racks.
You can freeze this cookie dough by dropping rounded teaspoonfuls or using a cookie scoop onto a cookie sheet that will fit in your freezer. Freeze cookie balls until firm, about 1-2 hours and drop cookie balls into a freezer bag. Squeeze out excess air. No need to thaw. Bake 2-4 minutes longer (12-14 minutes), depending on your oven.
Roasted Vegetable Lasagna
INGREDIENTS
1 small eggplant or zucchini
1 small squash
5 plum tomatoes, seeded
1 large sweet red or green pepper
1 large onion, cut into small wedges
1/4 cup canola Oil
2 tsp. Italian seasoning
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
2 cups Italian cheese
6 no-cook lasagna noodles
DIRECTIONS
Cut eggplantor zucchini, squash, onion, tomatoes and red or green pepper into 1-in. pieces; place on a roasting pan. Add oil, 2 teaspoons seasoning, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Bake at 450° for 20-25 minutes or until crisp-tender. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Italian Cheese, salt and pepper. Spread a fourth of the sauce in a 9x13 pan. Top with 2-1/3 cups vegetables, 1/4 cup shredded cheese and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, cheese, sauce. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving. Yield: 8 servings.
INGREDIENTS
1 small eggplant or zucchini
1 small squash
5 plum tomatoes, seeded
1 large sweet red or green pepper
1 large onion, cut into small wedges
1/4 cup canola Oil
2 tsp. Italian seasoning
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
2 cups Italian cheese
6 no-cook lasagna noodles
DIRECTIONS
Cut eggplantor zucchini, squash, onion, tomatoes and red or green pepper into 1-in. pieces; place on a roasting pan. Add oil, 2 teaspoons seasoning, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Bake at 450° for 20-25 minutes or until crisp-tender. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Italian Cheese, salt and pepper. Spread a fourth of the sauce in a 9x13 pan. Top with 2-1/3 cups vegetables, 1/4 cup shredded cheese and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, cheese, sauce. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving. Yield: 8 servings.
SWEET POTATO CASSEROLE
INGREDIENTS
1 ½ lbs. sweet potatoes
½ cup sugar
½ cup milk
1 beaten egg
3 T. butter, cubed
1 tsp. vanilla
½ cup packed brown sugar
1/3 cup all-purpose flour
2 T. butter
½ cup pecan pieces
Pecan halves (optional)
DIRECTIONS
Scrub and cut sweet potatoes into 6-8 pieces depending on size. Cover potatoes completely with water and boil covered on medium high heat for 25 to 35 minutes or till tender. Drain. Set aside to cool. Peel skin away with fingers or fork when cool enough to handle.
Warm potatoes for 3-5 minutes in the microwave if potatoes have cooled too long. Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 T butter and vanilla. With a wooden spoon, stir to break up potatoes, but not completely mash them. Put mixture into 2-8x8 pans or 1-9x13 pan coated with nonstick spray. Combine brown sugar and flour; cut into 2 T. butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mix on top of potatoes. Bake covered in a 350 oven about 30 minutes. Garnish with pecan halves if desired. Yield: 8 servings
INGREDIENTS
1 ½ lbs. sweet potatoes
½ cup sugar
½ cup milk
1 beaten egg
3 T. butter, cubed
1 tsp. vanilla
½ cup packed brown sugar
1/3 cup all-purpose flour
2 T. butter
½ cup pecan pieces
Pecan halves (optional)
DIRECTIONS
Scrub and cut sweet potatoes into 6-8 pieces depending on size. Cover potatoes completely with water and boil covered on medium high heat for 25 to 35 minutes or till tender. Drain. Set aside to cool. Peel skin away with fingers or fork when cool enough to handle.
Warm potatoes for 3-5 minutes in the microwave if potatoes have cooled too long. Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 T butter and vanilla. With a wooden spoon, stir to break up potatoes, but not completely mash them. Put mixture into 2-8x8 pans or 1-9x13 pan coated with nonstick spray. Combine brown sugar and flour; cut into 2 T. butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mix on top of potatoes. Bake covered in a 350 oven about 30 minutes. Garnish with pecan halves if desired. Yield: 8 servings
Bacon, Egg, and Spinach Quiche
INGREDIENTS:
2 pie crust shells (we provided 2 frozen pie crusts)
2 pie crust shells (we provided 2 frozen pie crusts)
6 eggs
3/4 cup of half and half or milk (half and half works best, but milk wilk work)
salt and pepper to taste
1 (10 ounce) package of frozen spinach, thawed and drained
8 strips bacon, cooked and crumbled
2 cup shredded Cheddar cheese
DIRECTIONS: In a bowl mix eggs, milk or half and half, and salt and pepper. Then add spinach, bacon, and the cheese. Separate filling into two freezer bags and seal. Place filling in freezer until you are ready to bake. Thaw for 24 hours in refrigertor. Preheat oven to 400 degrees. Poke holes in the pie crust with a fork. If you use a dairy pie crust, bake for 10 minutes. Pour one bag of filling into each pie crust; top with additional cheese if desired. Bake uncovered for 30 minutes or until filling is set.
Wednesday, October 29, 2008
SAF yeast and dough enhancer works wonderful
I just used the new ingredients for the Artisan bread and it made a huge difference in the appearance. I can't wait to show you. I misplaced my camera to show off the loaves. I made three and they rose so much nicer using the dough enhancer. We'll be using these new ingredients during cook and play. We'll make a couple of loaves to snack on!
Saturday, October 18, 2008
Homemade Stove top Popcorn
Ingredients:
1/4 cup white popcorn (we like Jiffy)
3 T. oil
Directions:
Put oil and popcorn in a large pot with a lid. Turn heat on medium high and do not leave unattended. When you hear the first kernel pop, start shaking the pot around on the stove and occasionally lift the bottom from the heat. When the popping slows down to 1-2 pops per second, remove from stove. Wait until popping stops and lift lid very carefully watching out for steam. Shake desired amount of salt on top. After you make this several times you will discover how much salt you enjoy. You can even melt your own butter in the microwave and pour on top if you want to be really bad. However, it's much better than processed popcorn, so go for it.
Have you ever looked at the ingredient list on microwave popcorn?
1/4 cup white popcorn (we like Jiffy)
3 T. oil
Directions:
Put oil and popcorn in a large pot with a lid. Turn heat on medium high and do not leave unattended. When you hear the first kernel pop, start shaking the pot around on the stove and occasionally lift the bottom from the heat. When the popping slows down to 1-2 pops per second, remove from stove. Wait until popping stops and lift lid very carefully watching out for steam. Shake desired amount of salt on top. After you make this several times you will discover how much salt you enjoy. You can even melt your own butter in the microwave and pour on top if you want to be really bad. However, it's much better than processed popcorn, so go for it.
Have you ever looked at the ingredient list on microwave popcorn?
Monday, October 13, 2008
Pumpkin Squares
Highly requested recipe made by Carla on October 13.
Ingredients:
4 eggs, beaten
1- 15oz. can pumpkin
1 1/2 cups sugar (I use 1 cup)
1 cup vegetable oil
2 cups all purpose flour (I use 1 cup all purpose and 1 cup King Arthur white whole wheat)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger or nutmeg (ginger makes it a little spicier, nutmeg is more subtle)
1 3-oz package cream cheese softened (I use 1/3 less fat)
1/4 cup butter (1/2 stick)
3/4 teaspoons vanilla extract
2 cups powdered sugar
Directions:
Preheat to 350. Beat eggs, pumpkin, sugar and oil until well blended. Add the flour, baking powder, soda, salt, cinnamon, ginger or nutmeg. Mix until smooth, then spread the batter in an ungreased 10x15 inch baking pan for bars or 9x13 for cake. Bake for 25 to 35 minutes (25 for bars and 35 for cake). Allow to cool.
For frosting, beat together the cream cheese, butter and vanilla extract until light and fluffy. Add the powdered sugar and beat until smooth. Spread the frosting on top and cut into 24 squares.
Recipe from Family Fun Magazine
Ingredients:
4 eggs, beaten
1- 15oz. can pumpkin
1 1/2 cups sugar (I use 1 cup)
1 cup vegetable oil
2 cups all purpose flour (I use 1 cup all purpose and 1 cup King Arthur white whole wheat)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger or nutmeg (ginger makes it a little spicier, nutmeg is more subtle)
1 3-oz package cream cheese softened (I use 1/3 less fat)
1/4 cup butter (1/2 stick)
3/4 teaspoons vanilla extract
2 cups powdered sugar
Directions:
Preheat to 350. Beat eggs, pumpkin, sugar and oil until well blended. Add the flour, baking powder, soda, salt, cinnamon, ginger or nutmeg. Mix until smooth, then spread the batter in an ungreased 10x15 inch baking pan for bars or 9x13 for cake. Bake for 25 to 35 minutes (25 for bars and 35 for cake). Allow to cool.
For frosting, beat together the cream cheese, butter and vanilla extract until light and fluffy. Add the powdered sugar and beat until smooth. Spread the frosting on top and cut into 24 squares.
Recipe from Family Fun Magazine
Sunday, October 12, 2008
How do I print a recipe?
Follow these instructions to conserve paper and keep you from having to print all of the recipes on the blog. Left click and highlight the recipe you want to print. Once you've highlighted all the text, right click and copy the information. Open a blank Word document and paste and print your recipe. If you print from this page, it will print all the recipes. Contact us if you have problems printing and we'll be happy to send you a recipe via email.
Thursday, October 9, 2008
Chicken and Vege Wraps
Ingredients:
2 cups shredded, sliced or cubed chicken, cooked (use boiled or grilled recipe)
1 small zucchini, sliced
1 small squash, sliced
1 small onion, sliced and halved
1 garlic clove, pressed
1 cup brown rice, cooked (use minute rice or boil-in-bag type)-even better for you-cook extra brown rice (the 45 minute kind, cool and freeze in 1 cup portions for this type of recipe)
4 oz. Monteray Jack or jalapeno cheese, cubed (1/2 block)
4 large tomato basil, plain or spinach wraps
Directions:
Saute onion, zucchini, squash and garlic in small amount of olive oil until tender. Add brown rice and chicken. Gently stir and warm chicken and rice. Add cheese cubes and immediately divide between the four tortillas. Place filling in the middle of tortilla. Fold in sides and bottom and roll tightly. Slice on the diagonal and enjoy immediately. Yummy!
2 cups shredded, sliced or cubed chicken, cooked (use boiled or grilled recipe)
1 small zucchini, sliced
1 small squash, sliced
1 small onion, sliced and halved
1 garlic clove, pressed
1 cup brown rice, cooked (use minute rice or boil-in-bag type)-even better for you-cook extra brown rice (the 45 minute kind, cool and freeze in 1 cup portions for this type of recipe)
4 oz. Monteray Jack or jalapeno cheese, cubed (1/2 block)
4 large tomato basil, plain or spinach wraps
Directions:
Saute onion, zucchini, squash and garlic in small amount of olive oil until tender. Add brown rice and chicken. Gently stir and warm chicken and rice. Add cheese cubes and immediately divide between the four tortillas. Place filling in the middle of tortilla. Fold in sides and bottom and roll tightly. Slice on the diagonal and enjoy immediately. Yummy!
Artisan Bread
Ingredients:
3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoon kosher salt
6 1/2 cups unbleached, all purpose flour, more for dusting dough (you can substitute 2 cups of King Arthur white whole wheat flour like I did in the demonstration, which makes it 4 1/2 c. all purpose and 2 cups ww )
1 1/2 tablespoons dough enhancer, optional
Dough Directions:
In a large bowl or plastic container (we used a 5 quart shoe box from the Dollar Tree, mix yeast and salt into 3 cups of lukewarm water (about 100 degrees). Stir in flour , mixing until there are no dry patches. You can mix this with a wooden spoon or in a large mixer, like a kitchen Aid. You do not need to knead this just mix well. Dough will be quite wet. Cover, but not with an airtight lid. (You can spray a piece of wax paper and lay on top) Let dough rise at room temperature for 2 hours.
Bake at this point or refrigerate, for as long as 2 weeks. If whole wheat flour is used, it is recommended to use it within a week.
Baking Directions:
Place broiler pan on bottom rack of oven. After the dough has risen for 20 minutes, place baking stone on middle rack and preheat to 450 degrees. When ready to bake,sprinkle a little flour on dough and cut off a grapefruit-size piece with a serrated knife. Turn dough in hands to lightly stretch surface, creating a round loaf. You do not knead the dough. Just form into a loaf. Place the dough on a pizza peel (we used a wooden chopping board) sprinkled with cornmeal. Let dough rest for 40 minutes. Dust dough with flour. Make a tic tac toe board with the knife. Slide dough onto baking stone. Bake until well browned, 30 minutes. Cool on wire rack.
Original recipe from Artisan Bread In 5 minutes a Day, Thanks for the cookbook, Jeff.
Lynn places her loaf directly on a pizza stone to rise and then places it in the hot oven with a pan of hot water on lower oven rack. Recipe from http://lynnskitchenadventures.blogspot.com/
Serving Ideas:
Serve with soup, chili or stews
Use bread for grilled panani of your choice
Make garlic bread with day old bread slices
3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoon kosher salt
6 1/2 cups unbleached, all purpose flour, more for dusting dough (you can substitute 2 cups of King Arthur white whole wheat flour like I did in the demonstration, which makes it 4 1/2 c. all purpose and 2 cups ww )
1 1/2 tablespoons dough enhancer, optional
Dough Directions:
In a large bowl or plastic container (we used a 5 quart shoe box from the Dollar Tree, mix yeast and salt into 3 cups of lukewarm water (about 100 degrees). Stir in flour , mixing until there are no dry patches. You can mix this with a wooden spoon or in a large mixer, like a kitchen Aid. You do not need to knead this just mix well. Dough will be quite wet. Cover, but not with an airtight lid. (You can spray a piece of wax paper and lay on top) Let dough rise at room temperature for 2 hours.
Bake at this point or refrigerate, for as long as 2 weeks. If whole wheat flour is used, it is recommended to use it within a week.
Baking Directions:
Place broiler pan on bottom rack of oven. After the dough has risen for 20 minutes, place baking stone on middle rack and preheat to 450 degrees. When ready to bake,sprinkle a little flour on dough and cut off a grapefruit-size piece with a serrated knife. Turn dough in hands to lightly stretch surface, creating a round loaf. You do not knead the dough. Just form into a loaf. Place the dough on a pizza peel (we used a wooden chopping board) sprinkled with cornmeal. Let dough rest for 40 minutes. Dust dough with flour. Make a tic tac toe board with the knife. Slide dough onto baking stone. Bake until well browned, 30 minutes. Cool on wire rack.
Original recipe from Artisan Bread In 5 minutes a Day, Thanks for the cookbook, Jeff.
Lynn places her loaf directly on a pizza stone to rise and then places it in the hot oven with a pan of hot water on lower oven rack. Recipe from http://lynnskitchenadventures.blogspot.com/
Serving Ideas:
Serve with soup, chili or stews
Use bread for grilled panani of your choice
Make garlic bread with day old bread slices
Healthy Turkey Chili
Ingredients:1 pound ground turkey
1 onion, chopped
1-2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon Italian seasoning
1 teaspoon cocoa
2 -14 oz. can diced tomatoes, undrained
1-15 oz. can kidney beans, rinsed
1-6 oz. can tomato paste
1 1/2 cups water
Directions:
Cook turkey and onion in stockpot. Drain and rinse in hot water. Stir in remaining ingredients and simmer for 30 minutes or more.
Makes 8 servings
Freezing: Allow chili to cool for at least 1 hour. You may refrigerate and bag the next day. Divide entire recipe into two bags or a double recipe into four bags. This yields approximately 16 servings.
Serving Ideas:
- Serve with cheese, sour cream and tortilla chips
- Serve over baked potatoes with cheese and sour cream
- Stuff a wrap with chili, cheese and sour cream
- Serve on top of a bag salad with chips and salsa for taco salad
- Bake chili in corn or flour tortillas topped with cheese and enchilada sauce if desired (see homemade enchilada sauce in the chicken enchilada recipe)
- Stuff hard taco shells with chili and the fixings for taco night
- Thaw in the crockpot for a ready-made meal with Artisan bread
- Serve on top of angel hair sprinkled with cheese
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