Friday, January 8, 2010

time for some new recipes

Lately, I have really been enjoying reading;

The next 3 recipes I will share with you all came from her. Reasons why I love them... 1) they are fairly healthy 2) you make them from scratch and 3) they are simple, and don't take too much time to make. You seriously need to try them, and let me know what you think! The Garlic Chicken Pasta is really creamy... it seriously tastes like there is heavy cream in it! The zucchini boats are a great way to mix meat and veg- really easy! And what can I say about the breakfast cake?.... its tasty and moist- I loved the oats in it!

Breakfast Cake
1 cup butter, melted and cooled
3/4 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips or other dried fruit
Stir together butter, buttermilk, flour and oats in a glass bowl. Cover with a cloth and allow the grains to soak on your counter overnight or for at least 8 hours.
Stir in honey, eggs, salt, baking soda and vanilla. Fold in raisins, chocolate chips or dried fruit. Pour into a buttered 9×9 inch baking pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle comes out clean.

Garlic Chicken Pasta
2 cups cooked chicken, cut into bite sized pieces (great way to use up leftover chicken)
1 clove garlic or 1/2 teaspoon garlic powder (or more if you like lots of garlic)
1-2 Tablespoons olive oil
2 1/2 cups whole wheat pasta
3 cups whole milk
3 Tablespoons butter
1/2 t. sea salt
grated parmesan cheese
In a skillet, saute chicken and garlic in olive oil. Turn to low heat to keep warm. Meanwhile, cook the pasta in a big pot with the milk, butter and salt. Stir almost constantly, especially as the pasta is becoming tender and the milk is beginning to boil. Cook and stir over medium heat until pasta is tender and the starch from the pasta has thickened the milk, creating a creamy sauce. Stir in the chicken and serve immediately…sprinkling parmesan cheese on each serving.

Cheeseburger Zucchini Boats
3 small zucchini
1 pound ground beef
1 small onion, chopped tiny
1/2 t. garlic powder
1/2 t. chili powder
sea salt
1/2 cup cheddar cheese (I used medium cheddar)
Cut off the ends of the zucchini and boil them for about 10 minutes. In the meantime brown hamburger meat, onion, garlic powder and chili powder. Salt to taste.Slice cooked zucchini lengthwise. Use a fork and spoon to scrape out the middle of the zucchini and add it to cooked hamburger meat. Scoop equal amounts of hamburger mixture into each “boat”. Top with shredded cheese.Put in oven broiler for a couple of minutes until cheese is melted then serve right away.

I recently just got this cook book;

I tried this recipe for pancakes and they turned out AMAZING!! THE BEST pancakes I've ever had- for real.

makes 16-20
2 cups spelt, kamut, or whole wheat flour (I used half spelt and the other half whole wheat)
2 cups buttermilk, kefir or yoghurt (I used buttermilk)
2 eggs, lightly beaten
1/2 tsp sea salt
1 tsp baking soda
2 tablespoons melted butter
Soak flour in buttermilk, kefir or yoghurt in a warm place for 12-24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tbsp whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.) Stir in other ingredients (after you've soaked the flour for the 12-24 hours) and thin to desired consistency with water. Cook on a hot, oiled griddle or in a cast iron skillet. These pancakes cook more slowly than either unsoaked whole grain flour or white flour pancakes.

For more info on why soaking your grains is important, go read this blog entry;

Wishing you a happy, healthy home!
God bless!

1 comment:

The Accidental Homesteader said...

Thanks especially for the feedback about the pancakes. I'm going to get out my copy of Nourishing Traditions and try them!