This recipe was a regular pancake recipe and I just replaced ingredients.
These were so delicious, and not for healthy pancakes. They were delicious for pancakes. Colin said they tasted a little tangy - like they were buttermilk pancakes but without any buttermilk. I don't know what he's talking about, but we both really liked them.
Normally I would use apple sauce instead of oil, but Ben got me all hyped up on monounsaturated fat, so I used oil. If I had apple sauce handy, I would do half and half.
I read somewhere that spelt is one of the healthiest grains there is. I love making pancakes every weekend because it's an easy way to get a dose of some good grains. I usually do whole wheat pastry flour, but decided to go for a nutrition upgrade!
* 1 1/2 whole wheat spelt flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon sucanat (white sugar is fine)
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons canola oil
I used powdered non-fat milk, mixed right in with the dry ingredients, and then added the right amount of water to the whole mix.
Sunday, June 28, 2009
Sunday, June 21, 2009
Quiche Lorraine
This recipe is from my sister Jaime, who makes the most wonderful quiche. She adds carmelized Vidalia onion to this recipe, but I did not.
1 9-in pie shell
4 large eggs
1/2 pint heavy cream
freshly ground black pepper to taste
pinch of salt
approx. half Tbsp. Worcestershire sauce
1/2 pound diced ham
1/2 pound shredded Swiss, Gruyere, or Cheddar (I used Cheddar)
Preheat oven to 350. In a blender, combine the eggs, cream, pepper, salt, and Worcestershire sauce. Arrange diced ham in bottom of pie shell. Sprinkle on the cheese. Pour the egg mixture over these. Bake for 45 minutes or until golden brown. Cool for 15 minutes before serving.
It's decadent, but so good!
1 9-in pie shell
4 large eggs
1/2 pint heavy cream
freshly ground black pepper to taste
pinch of salt
approx. half Tbsp. Worcestershire sauce
1/2 pound diced ham
1/2 pound shredded Swiss, Gruyere, or Cheddar (I used Cheddar)
Preheat oven to 350. In a blender, combine the eggs, cream, pepper, salt, and Worcestershire sauce. Arrange diced ham in bottom of pie shell. Sprinkle on the cheese. Pour the egg mixture over these. Bake for 45 minutes or until golden brown. Cool for 15 minutes before serving.
It's decadent, but so good!
Monday, June 1, 2009
Baked Oatmeal
Oats are such a healthful food and it is nice to take a break from "porridge" style oatmeal. This recipe for baked oatmeal is delicious! I got it from a blog, Kelly the Kitchen Kop. (I've made some minor adjustments from the original recipe.) Please plan ahead, you need to soak the oats for 24 hours!*
Ingredients:
2 1/2 C oats
1 3/4 C buttermilk/kefir/yogurt
1/2 C coconut oil (you can probably substitute butter or another oil if you don't have c.o. If you are using c.o. melt it first so that it is liquid.)
4 eggs
1/2 C maple syrup or honey
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla
~1.5 C raisins or craisins (I used one 8 oz package of dried cranberries, or 4-5 handfuls from a bulk bag)
2 chopped apples or pears (I leave the skins on.)
optional: 2 C chopped nuts (or sprinkle on each individual serving after baking.)
Hardware:
9x13 glass baking dish
large stainless steel bowl
hand mixer
"spoonula" or wooden spoon and rubber spatula
Soak oats and buttermilk covered on kitchen counter 24 hours. I mix them up and let them soak in the same dish I will bake them in. The next day in a large bowl, beat oil, sweetener and eggs until glossy. I use a stainless steel bowl and place it in a sink of hot water so that the coconut oil stays liquid. Add baking powder, salt, cinnamon and vanilla; beat. Stir in oats until they are mixed well with the wet ingredients, then add in (c)raisins and chopped apples. Pour into 9x13 baking dish and bake at 350 for 30-35 min.
*Soaking the grains makes them easier to digest and their nutrients easier for our bodies to absorb. One website with some more info about that here if you care to read more.
Update 2012: I made a tasty vegan version of this recipe using coconut milk instead of dairy milk. You could also use nut milks or other alternatives which I have also done in the past to make it dairy free. I substituted the eggs with flax seed meal + water in the typical ratios suggested for replacing eggs.
Ingredients:
2 1/2 C oats
1 3/4 C buttermilk/kefir/yogurt
1/2 C coconut oil (you can probably substitute butter or another oil if you don't have c.o. If you are using c.o. melt it first so that it is liquid.)
4 eggs
1/2 C maple syrup or honey
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla
~1.5 C raisins or craisins (I used one 8 oz package of dried cranberries, or 4-5 handfuls from a bulk bag)
2 chopped apples or pears (I leave the skins on.)
optional: 2 C chopped nuts (or sprinkle on each individual serving after baking.)
Hardware:
9x13 glass baking dish
large stainless steel bowl
hand mixer
"spoonula" or wooden spoon and rubber spatula
Soak oats and buttermilk covered on kitchen counter 24 hours. I mix them up and let them soak in the same dish I will bake them in. The next day in a large bowl, beat oil, sweetener and eggs until glossy. I use a stainless steel bowl and place it in a sink of hot water so that the coconut oil stays liquid. Add baking powder, salt, cinnamon and vanilla; beat. Stir in oats until they are mixed well with the wet ingredients, then add in (c)raisins and chopped apples. Pour into 9x13 baking dish and bake at 350 for 30-35 min.
*Soaking the grains makes them easier to digest and their nutrients easier for our bodies to absorb. One website with some more info about that here if you care to read more.
Update 2012: I made a tasty vegan version of this recipe using coconut milk instead of dairy milk. You could also use nut milks or other alternatives which I have also done in the past to make it dairy free. I substituted the eggs with flax seed meal + water in the typical ratios suggested for replacing eggs.
Monday, May 11, 2009
Christal's Nachos
Three shakes of salsa
Two spoonfuls of sour cream
Two handfuls of shredded cheese
Stir it in a bowl and eat with corn chips. We also dipped carrots in it.
Two spoonfuls of sour cream
Two handfuls of shredded cheese
Stir it in a bowl and eat with corn chips. We also dipped carrots in it.
Wednesday, May 6, 2009
Homemade Yogurt
Here is the recipe/method I use for making homemade yogurt. I have never tried any variations (such as a different type of milk), so I don't know how changing it would affect the outcome.
I also always thought that making yogurt at home sounded so complicated when I read others' descriptions of it. However, it is actually a pretty simple process and I hope that I don't make it seem complicated!
Ingredients:
2. Heat milk to 185 degrees F.
3. Cool milk to 110 degrees F - While milk is heating, I fill my sink with cold water and ice. Then once the milk gets to 185, I put it in the ice water to cool it down faster, all the while stirring it and closely monitoring the temperature.
4. Once the milk is at 110 degrees, remove it from the ice water. Add the plain yogurt to the milk and whisk it to make sure it is well incorporated. (I first add warm milk to my starter and shake or stir it up to help liquefy it, then add it to the warm milk and whisk.)
5. Pour milk-yogurt mixture into glass jars. Have one small glass jar in which you pour about 4 oz to be your starter for the next batch. Place the lids on the jars to cover them, but do not seal them shut. You want some air to be able to circulate.
6. Place your covered glass jars in your oven with the oven light on. Leave for about 7 hours and then transfer to the refrigerator. (Close the lids on the jars.)
*Raw milk is not available in all areas. I am comfortable with raw milk since it will be pasteurized on my stove top. Furthermore, the cows are grass fed, so the milk has much more nutrients than conventional or even commercial organic milk. If raw milk is not available, try to find nonhomogenized whole milk.
**For your first batch of yogurt, use any store bought plain yogurt that you like. (preferably organic.) You can use your own starter for subsequent batches.
I also always thought that making yogurt at home sounded so complicated when I read others' descriptions of it. However, it is actually a pretty simple process and I hope that I don't make it seem complicated!
Ingredients:
- Raw whole milk (i.e. unpasteurized, nonhomogenized)*
- approx 4 oz of plain yogurt**
- Stainless Steel pot
- clip-on thermometer
- glass jars
- whisk
2. Heat milk to 185 degrees F.
3. Cool milk to 110 degrees F - While milk is heating, I fill my sink with cold water and ice. Then once the milk gets to 185, I put it in the ice water to cool it down faster, all the while stirring it and closely monitoring the temperature.
4. Once the milk is at 110 degrees, remove it from the ice water. Add the plain yogurt to the milk and whisk it to make sure it is well incorporated. (I first add warm milk to my starter and shake or stir it up to help liquefy it, then add it to the warm milk and whisk.)
5. Pour milk-yogurt mixture into glass jars. Have one small glass jar in which you pour about 4 oz to be your starter for the next batch. Place the lids on the jars to cover them, but do not seal them shut. You want some air to be able to circulate.
6. Place your covered glass jars in your oven with the oven light on. Leave for about 7 hours and then transfer to the refrigerator. (Close the lids on the jars.)
*Raw milk is not available in all areas. I am comfortable with raw milk since it will be pasteurized on my stove top. Furthermore, the cows are grass fed, so the milk has much more nutrients than conventional or even commercial organic milk. If raw milk is not available, try to find nonhomogenized whole milk.
**For your first batch of yogurt, use any store bought plain yogurt that you like. (preferably organic.) You can use your own starter for subsequent batches.
This recipe/method is borrowed from Nourishing Traditions.
Tuscan Tuna and Beans
Ben and I had this for supper a few nights ago and it was delicious and very satisfying. I reduced the original recipe (below) by 1/3 and we still had leftovers. I also used chickpeas instead of cannellini beans. I got this out of "Not Your Mother's Weeknight Cooking."
Three 15oz. cans cannellini beans, rinsed and drained
Three 6oz. cans tuna, packed in olive oil, drained well and flaked
2/3 cup finely diced red onion
3 tbsp. minced fresh flat leaf parsley
1/3 cup fresh lemon juice
1 small clove garlic, crushed
pinch of salt
2/3 cup olive oil (I used less)
1 to 2 heads butter lettuce, leaves separated
Combine beans, tuna, onion, parsley in a serving bowl. In a small bowl, whisk together the lemon juice, garlic, and salt; drizzle in olive oil, whisking constantly to emulsify. Pour dressing over beans and tuna; toss to combine. Place butter lettuce leaves on 4 plates and top with salad. Serve immediately.
Three 15oz. cans cannellini beans, rinsed and drained
Three 6oz. cans tuna, packed in olive oil, drained well and flaked
2/3 cup finely diced red onion
3 tbsp. minced fresh flat leaf parsley
1/3 cup fresh lemon juice
1 small clove garlic, crushed
pinch of salt
2/3 cup olive oil (I used less)
1 to 2 heads butter lettuce, leaves separated
Combine beans, tuna, onion, parsley in a serving bowl. In a small bowl, whisk together the lemon juice, garlic, and salt; drizzle in olive oil, whisking constantly to emulsify. Pour dressing over beans and tuna; toss to combine. Place butter lettuce leaves on 4 plates and top with salad. Serve immediately.
Wednesday, April 29, 2009
Chickpea Cutlets
I haven't made these but I want to.
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying (can be baked instead, 375, 20 min, flip half way)
In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying (can be baked instead, 375, 20 min, flip half way)
In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.
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