Whole Wheat and Oatmeal Pancakes

I make these on a regular basis, because my kids like pancakes, and I like to make them- especially when I can make them healthy! So, try them and see how you like them; the leftovers freeze great!
Start with:

1 c. whole wheat flour
1/2c. oats, ground in a food processor or blender
1/2 t. baking soda
1 1/2 t. baking powder
1 t. cinnamon
pinch of salt


Combine dry ingredients. In a separate bowl combine:

1/2 c. greek or plain, non-fat yogurt (kefir works too!)
1 c. lowfat milk (if you have it, combine 1/2 c. buttermilk and 1/2. lowfat milk!)
1 egg
1/2 banana, mashed
1 t. vanilla
1 T. honey

Add the wet ingredients to the dry ingredients and mix well. You may need to add a little water to reach desired consistency, as they are initially a little thick. Add fresh or frozen fruit, or even chocolate chips, then cook 1/3 c. per pancake on griddle or large pan. Allow to cool completely before you freeze them. Enjoy!

Silky Sweet Potato Puree

You may think this is only baby food, but everyone I served it to, baby thru adults, gobbled up their firsts and seconds with requests for more. Don't be shy about how many sweet potatoes you do--they shrink a bit. We also sprinkled brown sugar (maybe 1 tsp. each 1/3 cup helping) on top and I added cinnamon to the puree. I didn't have buttermilk on hand so just used our 2% milk, but after what Amy has said about buttermilk I need to make sure I have some on hand next time I try it!

3 pounds while sweet potatoes, pricked with a fork

1/2 tsp. salt and freshly ground pepper to taste

1/2 cup buttermilk

1/2 cup whole milk

3 Tbsp. butter

Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45-60 minutes, until tender. Peel when cool enough to handle. Puree with salt and pepper in a food processor (I used a blender). With motor running gradually add milks through feeder tube, then butter. Process until silken. Enjoy!

3-Grain Salad with White Beans, Tomatoes, and Parmesan

Makes: 4 servings
Prep time: 15 minutes
Cook time: 55 minutes
Ingredients
1/2 cup hulled barley*
3/4 teaspoon salt
1/2 cup farro**
1/4 cup bulgur
2 tablespoons red wine vinegar
2 tablespoons minced red onion
1 smashed garlic clove
1 cup drained, rinsed cannellini beans
1 pint grape tomatoes, quartered
1 cup torn fresh basil leaves
3 tablespoons olive oil
Black pepper
1/4 cup shaved Parmesan
Directions
1. Bring a large pot of water to a boil. Add the barley and 1/2 teaspoon of the salt; boil for 30 minutes. Add the farro; boil for an additional 20 to 25 minutes or until both grains are just tender. Drain.
2. Meanwhile, bring 6 tablespoons of water to a boil in a small saucepan; add the bulgur. Bring the liquid back to a boil, then cover the pot, turn off the heat, and let sit for 25 minutes, until the water is absorbed.
3. In a large bowl, toss together the vinegar, onion, garlic, and remaining salt.
4. Add the grains to the vinegar mixture while still warm; toss well. Remove the garlic and stir in the beans, tomatoes, basil, and olive oil; season with black pepper to taste. Fold in the Parmesan and serve.
 
Nutrition facts per serving: 365 calories, 14g protein, 53g carbohydrate, 13g fat (2.5g saturated), 12g fiber
* With its chewy, pastalike texture, barley is a great addition to soups and stews. It's loaded with satisfying protein and fiber.
** A hearty grain with plenty of protein, farro is used in soups and salads. It has a distinct nutty taste. (If you don't have farro, Quinoa or Brown Rice would be a fine substitute!)

Lemony Quinoa

I got this recipe from www.allrecipes.com- it is better the longer you let it sit, and allow the lemon juice and seasonings to soak in! It's good by itself, or great with shrimp or chicken for a simple dinner!

Ingredients:
1/4c. pine nuts
1c. Quinoa, rinsed until water runs clear
2c. water (or broth)
1/4c. fresh lemon juice (fresh lemons make all the difference!)
2 stalks celery, chopped
1/4 red onion, chopped
1/4t. cayenne pepper
1/2t. ground cumin
1 bunch fresh parsley, chopped (you may substitute cilantro if desired)

Directions:
Toss the pine nuts in a dry skillet over medium heat stirring constantly until pine nuts start to brown, about 5 minutes. Set aside to cool.
In saucepan, combine quinoa, water (or broth) and salt. Bring to a boil the reduce heat and simmer until water is absorbed and quinoa is cooked, becoming translucent in color, and outside ring begins to separate. Cool slightly, then fluff with a fork. Transfer quinoa to serving bowl and add pine nuts and remaining ingredients, and toss lightly. Adjust salt and pepper if needed. Also, allow to sit for a few minutes before serving!  Refreshing and delicious for a summer meal!

Quinoa Pilaf

1 Tbsp. coconut oil
1/2c. chopped onion
2 carrots, chopped
1/2c. celery, chopped
1c. quinoa, rinsed
2c. vegetable broth
2/3c. chopped walnuts
1/4c. chopped fresh parsley (I've also used cilantro)

Heat oil in saucepan over medium heat. Saute onion for 5 minutes, or until translucent. Add carrot and celery, and saute for 5 more minutes. Stir in quinoa and broth and bring to a boil. Reduce to simmer, cover and cook 15 minutes, or until quinoa is tender and fluffy. In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
I have often served this as a side dish, or add chicken or shrimp and serve as a meal! Enjoy!

Quinoa with Toasted Almonds and Cranberries

I got this recipe from the back of the package of quinoa I purchased, and it's delicious!

1 c. Quinoa, well rinsed and soaked for 30 minutes
1 1/2c. water (or reduced-sodium chicken or vegetable broth)
1 cube broth stock cube*(unless already using broth instead of water)
1/4t. salt
1/2c. blanched, sliced almonds
1 cinnamon stick
1 bay leaf
1/2c. dried cranberries

In 2 qt. saucepan, bring water and stock cube (or broth) to a boil. In a separate skillet on medium heat, stir and toast almonds until golden. Add quinoa, and stir and roast quinoa until dry and turning color. Transfer quinoa and almonds to a saucepan. Addbroth stock cube  (or just broth), salt, bay leaf, and cinnamon stick. Return to a boil, cover, and simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes. Fluff gently with a fork and serve.

This is great for breakfast, or a great snack when you need something sweet and savory!

Black bean veggie burger

Just made this on my grill for dinner and it was delicious! I freeze my burgers first and grill them in foil so they don't fall apart. This recipe is from allrecipes.com

Ingredients

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Yummy Kale Chips

My new favorite chip- yes, chip!
Okay, these aren't made from bread or potatoes, and they are a little difficult to dip or scoop salsa or dip, but they are crunchy, and oh so yummy! And, for the price of a bag of processed, unhealthy chips, you can buy a bunch of kale and make chips that even your husband will eat (isn't that even more of a feat than your children?) Sam eats these with me!

What you need:
1 bunch organic Kale (green or red, it doesn't matter)
1 T. coconut oil (warmed), or safflower oil
2 T. apple cider vinegar
2 T. (or more) grated Parmesan cheese
Pinch of salt
fresh ground pepper, to taste
Preheat oven to 350.
Remove all kale leaves from the stems, and tear into chip-size pieces. Rinse Kale well, and dry as thoroughly as possible. Combine dry ingredients in a small bowl, and set aside. Place kale in a large bowl. Combine oil and vinegar, and drizzle over kale. Toss with hands until well coated. sprinkle with salt and pepper, and toss again. Finally, toss with parmesan cheese until coated. Place on an ungreased baking sheet. Bake for 15-20 minutes, or until slightly crispy.
Beware! You can eat all of these in ONE sitting! :-)

Sweet Potato and Black Bean Enchiladas

I made these while visiting my sister in-law, and didn't have all the ingredients- so I improvised (as usual!) and they turned out great! They are healthy AND tasty! Enjoy!

For the Filling:
1 pkg./12 Tortillas (fajita/ burrito size- not the big ones)
1 1/2 lbs. (about 4) sweet potatoes, cooked and skinned
1 Tbsp. coconut oil
1 onion, chopped, or pureed
3 cloves garlic, chopped
1 can or 2c. black beans, cooked
1 can or 1 to 1 1/2c. pinto beans, cooked
1-2 cans diced green chilies
1 Tbsp. cumin
2 tsp. chili powder
pinch of salt, and pepper to taste
1 Tbsp. Lime Juice (fresh is best)
1/4c. water
2 handfuls of cilantro, chopped

Preheat oven to 350.
Cook and peel potatoes, and cook beans as directed. Add oil to large skillet. Warm, then add onion and garlic, and saute for 30 seconds. (For lower fat, omit oil, and saute onion and garlic in 2 Tbsp. water). Add all ingredients, except tortillas and water. Mash with potato masher, and heat until just before it simmers. Add water slowly to desired consistency. Remove from heat. Add cilantro. Lay out tortillas in 2 9x13 baking dishes, and fill with mixture. Fold together and lay seem-side-down. Top with enchilada sauce recipe follows) and sharp cheddar cheese, cover, and bake for 20 minutes or until cheese is melted and enchiladas are warmed through.

Enchilada Sauce:

1 can crushed tomatoes, reduced sodium, or no salt added
1 c. salsa
1 tsp. chili powder (depending on your desire for spice)
1 Tbsp. apple cider vinegar
1 can tomato paste

combine all ingredients in blender or food processor. You made need to add water until you reach desired consistency. Enjoy!

Avocado Wrap

This is one of our favorite summer time meals because it's cool, refreshing, light and its so easy:

Avocado Wrap

Tortillas or Pita Pocket Bread

Guacamole

Shredded Chicken

Spices

Boil your chicken until it's ready to shred and allow it to cool slightly while you make your guacamole. We make our guacamole by splitting it in half and filling half of the avocado with lime juice, half with salsa and sprinkling garlic salt to taste, but you could also use fresh garlic and a pinch of salt and then mash it all together. Mix chicken and guacamole well and wrap up in your tortilla or stuff your pita bread. A little cheese on top can be added too. Enjoy!

Homemade Bread

This is a super Yummy bread recipe from one of my very good friends who makes delicious bread and was kind enough to share her knowledge with me. Yesterday Amy and I made this and she experimented with using more wheat flour, some sprouted wheat flour and some oat flour and I expect she'll continue having fun with the recipe. Go to it and make your own homemade bread your own!

Wheat Bread

2 (.25 oz) package rapid rise yeast

1 tsp. White sugar

½ cup warm water (110 degrees F)

1 (12 oz) can evaporated milk

¼ cup warm water

¼ cup melted butter

¼ cup honey

2 tsp. Salt

3 cups whole wheat flour

2 cups bread or all-purpose flour

1. Dissolve yeast and sugar in ½ cup warm water. Let stand until yeast becomes frothy, about 6-8 minutes.

2. In a large bowl; combine milk, ¼ cup water, melted butter, honey, and salt. Mix well. Add wheat flour one cup at a time, mixing well with a wooden spoon. Mix the yeast mixture to the flour mixture, and let rest 15 minutes. Add white flour, mix and knead. Knead by hand for about 10 minutes or with mixer for 8 minutes. Your bread will be the right consistency when it springs back when you touch it. If it's sticky, add more flour slowly. Knead by hand one extra minute if you used a mixer. Place the dough in a greased bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 1 hour, or until almost doubled.

3. Punch down and divide dough in half. Roll out each half and knead a little. Form into loaves, and place in greased 9x5 inch bread pans. Butter tops of dough, if desired and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 45 minutes.

4. Place a small pan of water on the bottom shelf of oven. Preheat oven to 375 degrees F.

5. Bake 25-35 minutes, or until tops are golden brown. Another way to test doneness is by tapping the top of the bread. Hollow sound means it is done. Cool 10 minutes on side in pans and then take out and put onto rack. Slice. Freezes well.

and the Tomato/Herb Favs!

These recipes are the reason I plant a garden!!!
GAZPACHO- from Salt Lake City Junior league cookbook & Malissa Arnold
4 cups Clamato juice (it's by the v-8 or with drink mixes with a blue label)
1/2 cup onion, chopped
1/3 cup olive oil

1/3 cup red wine vinegar
1/4 cup green pepper, chopped
3 tblsps parsley, minced
2 cloves (more!!!) garlic minced
1/4 teaspoon Tabasco sauce
salt and pepper to taste

According to the recipe you are supposed to combine the above ingredients, refrigerate for 6 hours or overnight and then proceed to the next list of ingredients- but honestly, I have made this in a hurry and it's been just fine and yummy! On to the "guts":

8 tomatoes, chopped
2 cucumbers, chopped
2 avocados, cubed
We have many ways we serve it. Always serve it cold, but don't freeze it because that's just gross. Some actually puree it, but again, I think that's gross. We like to eat it as a really chunky, dressing-y salad soup...
We used to do just shredded parmesan cheese, but then it snowballed into cheese, pine nuts and croutons.

BRUSCHETTA

Fresh mozzarella cheese (the "wet kind"- usually in Balls or a loaf)

Tomatoes

Fresh basil

Olive oil (extra virgin, with the flavor, tastes the best)

Salt and pepper to taste

You can prepare and serve this several different ways- you can dice all ingredients to make a kind of “salsa” / dip with cheese in it, or you can slice the tomatoes and cheese, and prepare your olive oil with the basil, salt and pepper and pour it over your finished product. You can use Italian bread slices as your “base” or some kind of cracker.

PESTO

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, peeled

Salt and pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and pepper to taste. Good as a dip or tossed with pasta. Makes 1 Cup.

Summer Favorites

So most people who have ever eaten with me during the summer already have these recipes, but I thought it might be good to repost them for anyone who might have missed them! Thought I would start with the Quinoa ones. I love this little grain. It is gluten free, has protein and a yummy nutty flavor. Make sure you rinse it well before you cook it. It is a 1:2 ratio of grain to water, just like rice.

Citrus Quinoa Salad

1 cup quinoa

1 cup diced cucumber

½ cup diced figs, apricots, or raisins

½ cup mandarin orange sections, halved

¼ cup sunflower seeds or almonds

2 diced green onions

2 tbs chopped cilantro or parsley

Dressing:

1 tsp lemon rind

3 tbs lemon juice

1 tbs sesame oil

1 tsp sugar

½ tsp cumin

Rinse quinoa thoroughly in running water. Boil 2 cups of water. Stir in quinoa. Simmer for 15 minutes or until water is absorbed and quinoa is transparent. Drain and let cool.

Combine salad ingredients in bowl with quinoa. Pour dressing over salad and toss. Salad can be stored in fridge for up to 3 days.

Vegetarian Taco filling (Using Quinoa)

Cook Quinoa like rice, using a 2 to 1 water to Quinoa ratio (I actually use a little less water)

For approximately 6- 1 cup servings:

2 cups water

1 cup Quinoa

Place both in pan at med high heat until boiling, then cover and simmer for approximately 15-20 minutes. Quinoa will be translucent and a light color.

While it is still hot, add:

1 can tomatoes

1 can black beans

1 can of corn (I use the Mexican kind) You can also use frozen, but cook first

Then add to your taste:

Cumin

Garlic

Cilantro

Green onions

Can of diced chilies

Or any other spice or food you prefer!

(YES! It is THAT easy)

Serve with Tortillas, shredded cheese, salsa, sour cream, avocados or other favorites to personalize flavor!