Tuesday, November 30, 2010
Monday, November 29, 2010
Remember that Turkey Soup Continental I told you about that uses the leftover turkey from Thanksgiving. Well, here's a picture of it. We had it tonight. This one is loaded with fiber and B vitamins because I added the puree to it. Notice there is NO texture change??? My kids and husband devoured it and raved about it, telling me I should make it more often. They loved it so much and I loved knowing how healthy it was for them!
Friday, November 26, 2010
This is my favorite time of year. Its my favorite time for baking, shopping, watching movies, cooking, hanging out with family, playing games, etc. Honestly, this really is my favorite time of the year. I like to keep my kitchen stocked with goodies for everyone that stops by and I LOVE to take things around to neighbors. Last year, I took around mini-loaves of pumpkin chocolate chip bread (pg. 68). We are in charge of a Christmas party breakfast coming up and for that, I'll be making Applesauce Muffins (pg. 65) and maybe some Streusel-Coated Pumpkin Muffins (66) and the Sausage and Egg Casserole (pg. 25). I LOVE to have goodies for my family, but its so much more fun for me, when I know the goodies are made of whole grains. So, why am I telling you all of this...well, because I have a few recipes I'll give out that are NOT in my cookbook that are perfect for the holidays. I am also considering doing a few YOYO recipes. A YOYO recipe is one, like the Thanksgiving post, where I put them out there and then pull them back. So...you better check often to find the YOYO recipes.
Mint Chocolate Cookies
40 Andes mints
Tuesday, November 23, 2010
I thought I might give out some of my all-time favorites...just for a few days...if you want these, you better copy them NOW because I'm going to remove them right after Thanksgiving...this is because it is one of my all-time favorite "insider" recipes. This roll recipe is absolutely wonderful...so if you want it, copy it now. I'm also going to give out my tip for adding fiber to my mashed potatoes (which is completely undetectable)! I think I'll also give out my recipe for a whole wheat pie crust that I really love. Happy Thanksgiving!!!
Quick and Easy Buttery Rolls
1 C lukewarm milk (you can warm it in the microwave for about 30-45 seconds) 1⁄2 C butter, softened 1⁄4 C sugar 1 T honey
2 eggs 1 tsp salt 31⁄2 C whole wheat flour (sifted) 2 tsp dough enhancer 1 T gluten 1 packet yeast or 21⁄2 tsp
Preheat oven to 375 degrees. Put ingredients as listed above in bread machine and choose the “dough” option. This will knead and heat your dough to the perfect temperature for rising. When dough is finished, roll into 11⁄2-2 in. sized balls. Butter a baking dish and line with dough balls. Cover with saran wrap and let rise about 20-25 minutes. Bake for 15-20 minutes or until tops are golden brown. Using a butter knife, spread softened butter over the rolls until tops are coated. Delicious! Makes about 20 dinner rolls.
Variation: Roll out into a large circle about 1⁄4 inch thick or less. Cut dough like a pizza with large triangles. Roll from fatter side to thinner side to make crescent rolls and follow directions above for rising and baking. Note: If you don't have a bread machine, just knead the dough on medium speed in your stand mixer for 10 minutes and then let dough rise for an hour. Form dough into balls and continue as instructed above. You HAVE to use a machine to knead as the dough is too sticky to knead by hand.
Deluxe Mashed Potatoes **V**
6 potatoes, peeled and cubed water to cover potatoes 1⁄2 C wheat berry puree 1⁄4 C nonfat dry milk
1⁄4 C softened butter 2 tsp salt
Boil potatoes for one hour and then drain off water. Add wheat berry puree, salt, dry milk and butter and mix with mixer to desired consistency.
Variations: Add 1-2 cloves of minced, cooked garlic and 1⁄2 C cheddar cheese
Remember...for the wheat berry puree...check out the section titled Ways to Use Your Wheat
Fabulous, Flaky Whole Wheat Pie Crust
1 C + 2 T finely ground and sifted whole wheat flour 1 tsp wheat germ (optional) 1⁄2 C shortening (substitute part or all with Butter Flavored Crisco...it is MUCH BETTER!) 1 T sugar (or to taste) 1 T cold water 1/8 tsp salt (or to taste)
Preheat oven to 450 degrees. Sift whole wheat flour twice. Cut shortening, salt, sugar and wheat germ into flour. Add cold water and mix with hand. Put ball of dough between two large pieces of saran wrap and roll in a circle until about 1/8-1⁄4 in. thick. Pat dough into pie pan, and prick with fork every inch of sides and bottom. Bake for 10 minutes.
If it is a filled pie, bake for 45 minutes to an hour, according to recipe directions. Until pie filling is finished cooking and pie crust is golden brown. You may need to cover the edges of the crust with foil if they appear to be getting overdone. Note: If making a quiche or dinner recipe with pie crust, you can choose to half the sugar to reduce the sweetness of the crust.
Monday, November 22, 2010
To those of you who are not yet "insiders" I apologize for all of the "insider" posts. I'll be posting some great recipes all week...some will be for everyone and some will be just for the insiders. Don't worry...after today, there will be some GREAT tips for adding fiber and vitamins to your Thanksgiving meal through whole grain foods...so just keep on checking this week!!!
Refer to instructions on page 63 of your cookbook:
Chocolate Chip Bagels:
Follow above instructions, EXCEPT, add 3/4 C more sugar after making a sponge with the yeast, water and 2 T sugar. Increase gluten to 2 tsp. Knead and let rise as stated above, then after punching down dough, knead in chocolate chips. They may melt a little, but that is okay. Bake as directed above. (This recipe is better if you use milk chocolate chocolate chips)
Cinnamon Raisin Bagels:
Follow instructions in cookbook, EXCEPT, add 1/3 C + 1/4 C sugar with the oil. Then, add in 1/3 C cinnamon sugar mixture. Also, add in 2/3 C raisins with the flour, dough enhancer and gluten. Bake as directed above.
Note: You may need to increase the flour a little bit.
Thursday, November 18, 2010
Here it is...the recipe for the Honey Whole Wheat Nine-Grain Bagels:
Keep checking...I've got recipes for chocolate chip bagels and cinnamon raisin bagels, too. Bagels are one of the easiest, quickest, and now healthiest breakfast foods for rushed mornings!!!
Alright...its been bagel mania week at the Allen household this week. This will be an insider post because it has to do with the bagel recipe on page 63. The last picture shows the basic bagel recipe, baked. The first ones show pictures of the actual instructions. Tomorrow, I'm going to give out a recipe for an amazing Honey Whole Wheat Nine-Grain Bagel. I will also be giving out recipes for Chocolate Chip Bagels, and Cinnamon Raisin bagels...mmmm...
Sunday, November 14, 2010
Friday, November 12, 2010
I wish I had a picture of this fabulous dip, but I have not managed to photograph it quick enough and it is eaten so quickly...I would need to do it immediately!!! So...I have chosen to give you a picture of the baguettes that I eat WITH the dip (it is intended for chips, but the baguettes are AMAZING with it...and healthier)! This recipe is in my cookbook, but I'm going to share it anyway. In my cookbook, I add extra wheat to the dip by adding in some wheat berry puree (which is undetectable in flavor and bakes just fine, too!). However, it can be made without the puree (you don't need to change anything else...just omit the puree and it works the same...if you want to add the puree refer to the instructions in Ways to Use Your Wheat on my blog) and if you make the Whole Wheat Baguettes on page 62, you are still getting the benefit of the whole grains!!! Here is the recipe for the Buffalo Chicken Chip Dip (I prefer this spicy and I add the whole bottle of hot sauce).
Buffalo Chicken Chip Dip **L**
4 C cooked chicken (or canned is easy and worked too) 2-8 oz. pkgs. cream cheese, softened 1C either ranch or blue cheese dressing 5 T (or to taste) Frank’s Hot Sauce
2 C Cheddar cheese
1⁄4 cup wheat berry puree
Combined all ingredients except for the cheese. Mix and put into a 13 x 9 pan. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Serve with tortilla chips (or Whole Wheat Baguettes!!!), but don’t forget the celery! **L** Use light cream cheese and ranch dressing
Wednesday, November 10, 2010
Every time you choose to eat a starchy food, make it count! Leave the processed white flour-based products, especially the ones with added sugar, on the shelves or use them only for special occasion treats.
What is a whole grain? A whole grain is the entire grain—which includes the bran, germ and endosperm (starchy part). The most popular grain in the US is wheat so that will be our example. To make 100% whole wheat flour, the entire wheat grain is ground up. "Refined" flours like white and enriched wheat flour include only part of the grain – the starchy part, and are not whole grain. They are missing many of the nutrients found in whole wheat flour. Examples of whole grain wheat products include 100% whole wheat bread, pasta, tortilla, and crackers. But don’t stop there! There are many whole grains to choose from."
So, what can we take from this...when eating grains...MAKE SURE THEY ARE WHOLE GRAINS!!!
Monday, November 8, 2010
Just for the Insiders:
Preheat oven to 375 degrees. Put ingredients as listed above in bread machine and choose the “dough” option. This will knead and heat your dough to the perfect temperature for rising. When dough is finished, roll into approx. 4-5 in. ropes. Grease a cookie sheet and place rolled dough breadsticks on the cookie sheet. Cover and let rise about 20-25 minutes. Bake for 15-20 minutes or until tops are golden brown. Using a butter knife, spread softened butter over the tops of the warm breadsticks. Delicious! Makes about 20 breadsticks.
NOTE: For extra delicious flavor...mix in 1/2 tsp garlic powder, 1 tsp Italian seasoning and 1/2 C shredded Parmesan cheese before kneading. After the breadsticks have risen, sprinkle extra Parmesan cheese on the breadsticks, add the almonds and bake.
These are fabulous dipped in marinara sauce!!!
First of all, let me apologize for the spilling of the drink on the outside of the cup. It looks pretty gross...but as you can see...my children love it! So...what is it???
I have officially jumped, along with many of my friends, on the Green Smoothie train. These are smoothies that taste wonderful and just happen to have TONS of raw greens in them!!! This morning, we ate spinach, kale, and collard greens and my kids LOVED them. Really, when did you last eat that for breakfast and have your kids ask for more. Another plug for the green smoothies...berries, apples, bananas...almost ALL of your fruits and veggies for BREAKFAST!!! So..my green smoothie for today had blueberries, strawberries, raspberries, banana, kale, spinach and collards and 1 C of soy milk (I like milk, I don't think the green smoothie girl adds this). Anyway...for me...I added NO sugar. For the kids, I added a little of the Sucanat (remember from my sugar post it is natural sugar cane with MANY vitamins and minerals). I believe the green smoothie girl uses stevia, a natural herbal sweetener. Anyway, my kids loved this as shown by the picture of my pickiest daughter devouring it! What the Green Smoothie Girl actually says that was the kicker for me is that there is more evidence that fruits and veggies prevent cancer than there is that smoking causes it...so why not start now and give your kids added protection for now and for the future. I promise...you WILL feel better...I know I do!!!!!! Why am I advertising green smoothies??? I am not getting anything from the girl who came up with this idea...I just know how much better I feel and I LOVE feeding this stuff to my kids. And...like I said before, I am definitely focused on whole grains (primarily whole wheat), but I am also expanding to an overall wellness site. So, if you are here for whole grains...don't worry...there will be numerous whole grain recipes...but if you are interested in more...I'll report as I learn!!!
Saturday, November 6, 2010
My mom sent me a cool set of websites with things you can do with all of your leftover Halloween candy. Here are all of the ideas:
You can also give it to homeless shelters and food banks.
Friday, November 5, 2010
Follow directions for Delicious Honey Whole Wheat Bread (under Yeast Breads heading), EXCEPT after you have kneaded the dough, roll it out into a rectangle of whatever thickness you desire (not too thin or the cheese will poke right out). Put 25-30 cubes of cheese (1/2 in) on the rolled out dough and slightly press in the dough. Roll up into a loaf and let rise as normal. You will probably have to increase the baking time 5-10 minutes because the inside takes longer to cook with the cheese in there. My kids went crazy over this one!!!