tag:blogger.com,1999:blog-50135366099827229422024-03-14T02:34:40.012-07:00Tried and True RecipesYummy dishes for my family and maybe yours!Unknownnoreply@blogger.comBlogger27125tag:blogger.com,1999:blog-5013536609982722942.post-10340448736231581852010-11-23T08:02:00.000-08:002010-11-23T08:06:51.753-08:00Traditional Paella<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQv8YEZUpg-B-hgmdSsapFHLeLUhGWZPZ4qGUrBHsyLkNh4JMZvCSCfoJHokEi2lAqiW3RG82ipPhUJYRGP6O3jwbWK2LPRBEXNItuKJkflkRl5FqQtaOQhFYzFX-eJXGqGbfQMRUuQ4/s1600/277.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQv8YEZUpg-B-hgmdSsapFHLeLUhGWZPZ4qGUrBHsyLkNh4JMZvCSCfoJHokEi2lAqiW3RG82ipPhUJYRGP6O3jwbWK2LPRBEXNItuKJkflkRl5FqQtaOQhFYzFX-eJXGqGbfQMRUuQ4/s200/277.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542777243863278530" /></a><br />I made this recipe last night and my family loved it! It's definitely a keeper.<br /><br />Ingredients:<br />3 tbsp olive oil <br />6 boneless, skinless chicken thighs (about 1 1/4 lb total) <br />1/2 lb fresh turkey or chicken sausages or chorizo <br />1 green bell pepper, chopped <br />1/2 red onion, chopped <br />2 cloves garlic, minced <br />1 1/2 tsp paprika <br />1 tsp dried oregano <br />1 tsp dried thyme <br />1/4 tsp freshly ground black pepper <br />1/8 tsp ground red pepper <br />1 1/2 C short-or long-grain rice <br />2 2/3 C chicken stock (we used Kitchen Basics) <br />3/4 tsp salt <br />1 lb peeled shrimp <br />1 C frozen peas <br />1/4 C chopped fresh parsley <br /><br />Directions:<br />1. Heat oil in paella pan or Dutch oven over medium heat. Sprinkle chicken with salt and pepper and add it and sausages to pan. Cook, turning, until sausages are browned and almost cooked through, about 10 minutes. Remove chicken and sausages.<br /><br />2. Add bell pepper and onion, sprinkle with salt, and cook until softened, about 5 minutes. Stir in garlic, paprika, oregano, thyme, and black and red peppers and cook 1 minute. Add rice and then stock and salt. Bring to a boil, return chicken to pan, reduce heat to low, cover, and cook 15 minutes. <br /><br />3. Slice sausages and stir into paella along with shrimp, peas, and 2 tablespoons of the parsley. Season to taste with salt and pepper. Cover and cook 5 minutes longer. Remove from heat and let stand, covered, 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.<br /><br />thanks, prevention!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-57579196600139237262010-11-09T09:21:00.000-08:002010-11-09T09:32:28.525-08:00Congee (Rice Soup-Chinese Style)Ingredients:<br /><br />2 cups brown rice,<br />1 carton of 32 oz chicken broth, <br />40 oz of water,<br />1 cup oat meal,<br />1lb ground turkey (optional)<br />Chopped cabbage or cole slaw mix (optional)<br /><br /><br />Place brown rice, chicken broth, water and oatmeal into crock pot and cook overnight.<br /><br />You may add chopped cabbage/slaw to cook overnight if you like veggies in your rice soup. <br />(Sometimes I add cooked spinach to it after soup is ready...just a matter of preference)<br /><br />Add ground turkey in the morning for added protein if you want, stir frequent for turkey to disseminate throught out the soup.<br /><br />Add salt if needed.<br /><br />This rice soup will come out pretty thick. It works well for young children because it sticks to the spoon which makes it easier for them to handle. If you prefer thinner soup, use more water.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-22493037104483809352010-10-19T05:25:00.000-07:002010-10-19T05:27:40.771-07:00Classic Pot RoastIngredients:<br /><br />1(2-4lb) Beef Roast (<span style="color:#cc33cc;">I used Chuck Roast</span>)<br />2 tablespoons vegetable oil<br />1 large yellow onion peeled and cut in large pieces<br />3 large carrots, peeled and cut in chunks<br />3 stalks celery, cut in chunks<br />4 sprigs thyme (<span style="color:#cc66cc;">I used about 4 tsp dried thyme</span>)<br />2 bay leaves<br />8 black peppercorns<br />1 (6oz) can tomato paste<br />3 cups red wine<br />4 cups beef stock (<span style="color:#cc66cc;">I used whatever stock I have on hand</span>)<br />Salt and Pepper to taste<br /><br /><br />Instructions:<br />1.Preheat oven to 175F (<span style="color:#cc66cc;">skip this step if you use slow cooker</span>)<br /><br />2.Preheat heavy bottom pan on stove top at medium-high heat. Season roast with freshly ground pepper. Add oil to pan until hot.<br /><br />3.Add roast and sear on all sides: remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to caramelize.<br /><br />4.Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.<br /><br />5.Add roast back to pan and add beef stock. Place pan in oven or transfer all ingredients into slow cooker.<br /><br />6.Braise for approximately 6 hours, until fork tender.<br /><br />Add saute mushroom to finished product if you want- make it more yummy :) !Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-25485314126199460432010-09-30T05:07:00.000-07:002010-09-30T05:17:34.158-07:00HEALTHY CHOCOLATE CAKE RECIPEGrease and base-line a 20cm round, loose-based cake tin. <span style="color:#009900;">{ I sprayed with cooking oil spray}<br /></span><br />Heat the oven to 350F/180C/gas 4.<br /><br />Sift together 250g (1 1/2 cups) plain flour <span style="color:#009900;">{I used cake flour and didn't sift</span><span style="color:#006600;">}</span>, 4 tbsp cocoa powder, 250g (1 cup) caster sugar <span style="color:#009900;">{I used xylitol for lower calories}</span>, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda) and 1/2 tsp salt.<br /><br />In a separate bowl, mix together 5 tbsp (1/3 cup) of vegetable oil or apple puree <span style="color:#009900;">{I used apple sauce}</span>, 1 tbsp vinegar <span style="color:#009900;">{I used apple cider vinegar}</span>, 1 tsp vanilla essence <span style="color:#009900;">{pure vanilla extract}</span>, 250ml (1 cup) warm water.<br /><br />Mix these into the dry ingredients until just amalgamated. Do not over mix.<br /><br />Pour into the prepared tin and bake for 30-35 minutes until the cake has risen and springs back when pressed.<br /><br />Serve the cake just as it is, or to make it extra special, top with Greek yogurt and raspberries.<br /><br /><span style="color:#009900;">{I mixed sugar free strawberry jelly with xylitol, some defrosted raspberries, and ricotta cheese together to make the icing. Then I topped the cake with light whipped cream.... </span><span style="color:#993300;">My kids commented that the cake was "out of this world"...lol</span><span style="color:#009900;">}</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-86601760323990368292010-08-14T05:04:00.000-07:002010-08-14T05:08:48.282-07:00Pizza CrustPizza Crust:<br />1 Tbsp. active dry yeast<br />1 cup warm water (105 to 115 degrees F.)<br />1 tsp. sugar<br />1 tsp. salt<br />2 Tbsp. vegetable oil<br />2 1/2 cups flour<br /><br /><br />I got this recipe from money saving mom. I used it several times and really like it. The only change I made was to use at least 1/2 whole wheat flour for added nutritional benefits. I throw all the ingredients into dough cycle of bread machine and let it do it's thing. It's turned out quite well every time so far. Giada at <a href="www.foodnetwork.com">food network</a> mentioned to dust the pizza stone with cornmeal to give the pizza a little crunch. It's worth a try!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-47769442717642511482010-07-16T17:34:00.000-07:002010-07-16T17:41:11.431-07:00Steamed Eggs with Milk Dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa6wjJt8yt1QfO7Xf5JJJkzS5FWSfi2zMk0fJzwv05wNBMx_dn_GqjOCHrT5bskndvif2zweOJoSmE6cLb0SfO3R7O-q3JDStzKGmqbvOFY6xuuUvS-fz488R36Vl6MyKGVF7y0xoI5E/s1600/steamed+eggs+with+milk.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5494668322192286146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa6wjJt8yt1QfO7Xf5JJJkzS5FWSfi2zMk0fJzwv05wNBMx_dn_GqjOCHrT5bskndvif2zweOJoSmE6cLb0SfO3R7O-q3JDStzKGmqbvOFY6xuuUvS-fz488R36Vl6MyKGVF7y0xoI5E/s200/steamed+eggs+with+milk.jpg" /></a><br /><div>Ingredients:</div><br /><div>2 eggs</div><br /><div>60gm white sugar (or to your taste)(2 -3 oz)</div><br /><div>250ml milk (8oz)</div><br /><div></div><br /><div>Stir all. </div><br /><div>Put in glass cups.</div><br /><div>Steam till solidify.</div><br /><div>Voila. Eat cold (put in fridge for a few hrs) or hot (let it cool for a moment).</div><div> </div><div>For details: <a href="http://en.christinesrecipes.com/2008/06/steamed-eggs-with-milk-dessert.html">Christine's Recipes</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-87281231912296014292010-04-20T15:24:00.001-07:002010-04-20T15:26:19.464-07:00Cod with Artichoke (South Beach Phase 1)Made another yummy South Beach main dish tonight! It turned out to be pretty yum, too. It's also quick and easy.<br /><br />Ingredients <br />1 1/2 pounds cod fillet<br />1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil<br />1 tablespoon dried basil<br />Salt and freshly ground black pepper<br />10 ounces marinated artichoke hearts (about 12 pieces), plus 1 tablespoon liquid from jar<br /><br />Instructions <br />Heat oven to 450°F.<br /><br />Place cod in an ovenproof baking dish, brush with oil, sprinkle with basil, and season with salt and pepper. Arrange artichoke hearts around fish and drizzle with artichoke liquid.<br /><br />Bake until fish is opaque and just flakes with a fork, 12 to 14 minutes. Remove from oven and serve hot.<br /><br />Nutritional information <br />Per serving: <br />250 calories<br />10 g fat (1 g sat)<br />8 g carbohydrate<br />33 g protein<br />3 g dietary fiber<br />430 mg sodiumUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-21447627194312545962010-04-14T08:37:00.000-07:002010-04-17T15:42:12.229-07:00Cauliflower (Pretend Mashed Potatoes) SB Diet Phase 1Ingredients <br />1 whole cauliflower, cut into large florets (about 8 cups)<br />3 garlic cloves, peeled<br />2 cups of fat free milk<br />8 oz fat free cheddar<br />Salt<br />Freshly ground black pepper<br />2 tablespoons chopped fresh chives<br /><br />Instructions <br />In a large saucepan, combine cauliflower, garlic, and cover with water.. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.<br /><br />Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to a food processor or Vita-mix blender and process until smooth, add milk, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Stir in fat free cheese. Just before serving, stir in chives. Serve warm.<br /><br />Here's another version of this <a href="http://www.southbeachdiet.com/sbd/publicsite/cauliflower-mashed-potatoes-recipe.aspx">recipe</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-38487899696802524142010-03-21T15:29:00.000-07:002010-03-21T15:32:26.798-07:00Lemon Herb Roasted ChickenI did Boeuf Bourguignon (simplified version) today. Turned out real well. Next time when I use the crock-pot again for another Sunday dinner, I'm going to try this recipe.<br /><br />Ingredients<br />2 to 3 pounds roasting chicken<br />1/2 cup onion, chopped<br />1 tablespoon butter<br />juice of 1 lemon<br />1/2 teaspoon Kosher salt<br />1 tablespoon fresh parsley<br />1/4 teaspoon dried thyme<br />1/4 teaspoon paprika<br />Directions<br />1.Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crock-Pot® slow cooker.<br />2.Squeeze lemon juice over chicken and sprinkle with remaining seasonings.<br />3.Cover and cook on Low 8-10 hours or on High 4-5 hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-53844178289992408122010-02-11T14:27:00.000-08:002010-02-11T14:29:29.920-08:00Japanese Steakhouse Restaurant White Sauce1-1/4 cup Hellmann's mayonnaise * <br />1/4 cup water <br />1 teaspoon tomato paste <br />1 tablespoon melted butter <br />1/2 teaspoon garlic powder <br />1 teaspoon sugar <br />1/4 teaspoon paprika <br />dash cayenne pepper <br /><br />Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.<br /><br />*Very important to let the sauce sit in fridge overnight.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5013536609982722942.post-56715169399999453922009-11-22T10:31:00.000-08:002009-12-25T04:22:55.506-08:00Pumpkin Dinner Rolls1 cup sugar<br />1/2 cup warm water<br />2 cup warm milk<br />¼ cup butter, softened or melted<br />2 cup mashed cooked pumpkin (I usually use one can of pumpkin.)<br />2 teaspoons salt<br />1/2 cup wheat germ (can omit and use flour instead)<br />10-12 cup all-purpose flour (I usually use a mixture of whole-wheat and white flours. I'd recommend going about 1/3 whole-wheat to 2/3 white flour.)<br />7 teaspoons dry yeast<br /><br />In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky. <br /><br />Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls. <br /><br />Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 15-18 minutes, until tops are golden. Brush with melted butter as soon as they come out of the oven. (Note: These rolls usually look somewhat dry when first coming out of the oven. Wait about 15 minutes and they will look and taste beautifully. Don't ask me why, but that's how it always works for me!)<br /><br />Yield: 4 dozen rolls (If you're not expecting a large crowd for Thanksgiving, I'd recommend halving the recipe. I often do this for smaller groups and it works great!)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-78166172591636895742009-11-11T08:57:00.000-08:002009-11-11T09:05:28.653-08:00Linguine With Clam Sauce1/2 lb butter<br />1 can flat anchovies in olive oil<br />2 cloves of garlic, minced<br />1/2 teaspoon oregano<br />3 (6&1/2 oz) cans chopped clams. May use more.<br />Parmasean or Romano grated cheese<br />1/3 cup fresh parsley - or 1 tablespoon of dry<br />1 lb linguine<br /><br />Fill large pot with at least 4 quarts of cold water and bring to a boil. Put anchovies with its oil into skillet on low heat to melt. Add butter and melt, (margarine may be used. I normally use olive oil in place of the butter). Add oregano, garlic, and saute until golden. add clam juice and simmer for 5 minutes. Turn off heat. Cook pasta to taste. When pasta is about half cooked, add the clams to the skillet and bring to boil. Strain pasta, pur contents of skillet over pasta, add parsley and gently mix. Serve the cheese at the table.<br /><br />(All ingredients can be substituted with the exception of anchovies. One of our favorite combination is no-nitrates turkey bacon with olives, spinach and garbanzo beans)..........<br /><br />Have Fun with It!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-69830120192002961192009-10-16T16:50:00.000-07:002009-10-16T16:55:59.382-07:00Fruit Juice Glazed CarrotINGREDIENTS<br />1 pound baby carrots<br />1/4 cup orange juice (I used Doles' Orange-Strawberry-Banana Juice)<br />3 tablespoons brown sugar (I used 2 tablespoons)<br />2 tablespoons butter<br />1 pinch salt<br /><a style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" href="http://allrecipes.com/Recipe/Orange-Glazed-Carrots/SaveToRecipeBox.ashx" rel="nofollow"></a><br />DIRECTIONS<br />Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.<br />Pour juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-43263935650166244422009-06-21T14:03:00.000-07:002009-06-21T14:07:02.283-07:00Carob Brownies1/2 cup butter, melted (I used canola oil for lower cholesterol)<br />1/2 cup carob powder <br />1 cup honey (I used agave nectar instead to keep the recipe low glycemic)<br />2 large eggs <br />1 teaspoon vanilla extract<br />1 cup whole wheat flour <br />1 teaspoon baking powder <br />1/4 teaspoon salt <br />1/2 cup walnuts, chopped <br /><br />Direction:<br /><br />Preheat oven to 350*F <br />Blend together melted butter (canola oil), carob powder, and honey (agave nectar or stevia) in a bowl. Add eggs and vanilla; mix well. <br />Add a sifted mixture of whole wheat flour, baking powder, and salt; mix well. Stir in chopped walnuts. Pour into a greased 8-inch baking dish. <br />Bake for 40 minutes. Cool on a wire rack before cutting into squares. <br />Makes 16 bars.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-78720392086053962412009-03-28T08:27:00.000-07:002009-03-28T08:30:15.605-07:00Tilapia with Garlic ButterTilapia is a great choice for a low carb diet or any healthy diet.<br /><br />Cook Time: 15 minutes<br /><br />Ingredients:<br />2 tablespoons butter (a little more may be better)<br />2 cloves garlic, finely minced<br />dash pepper<br />dash salt<br />pinch dried dillweed or parsley<br />dash paprika<br />4 tilapia fillets<br /><br />Preparation:<br />In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.<br /><br />Serves 2.<br /><br />Thanks goes to About.comUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-67573783408813729062009-03-06T01:10:00.000-08:002009-03-06T01:22:49.233-08:00Tomato and Cilantro BruschettaIngredients<br /><br />1 lb french bread, cut into 1 in slices (get it from Aldis...$1.69/package - 2 small loaves)<br />1/2 cup olive oil<br />1 tbsp balsamic vinegar<br />3 small tomatoes, seeded & chopped<br />1/4 cup onion, finely chopped<br />1/4 cup fresh cilantro, chopped<br />1/4 tsp salt<br />1/4 cup mozzarella, shredded<br /><br />Directions<br /><br />Place bread on ungreased baking sheet: brush with 1/4 c. oil. Bake at 325 for 10-12 minutes or until golden brown.<br />Meanwhile, in a small bowl, whisk the vinegar and remaining oil. Stir in the tomatoes, onion, cilantro, and salt. Spoon about 1 T onto each slice of bread. Sprinkle with cheese. Serve immediately.<br /><br /><br />Nutrition Facts<br />Serving Size 76.0g<br />Amount Per Serving<br />Calories 196<br />Calories from Fat 95<br />% Daily Value*<br />Total Fat 10.6g 16%<br />Saturated Fat 1.7g 8%<br />Cholesterol 1mg 0%<br />Sodium 293mg 12%<br />Total Carbohydrates 20.9g 7%<br />Dietary Fiber 1.4g 6%<br />Sugars 0.8g<br />Protein 4.1g<br />Vitamin A 4%<br />Vitamin C 5%<br />Calcium 5%<br />Iron 6%<br />* Based on a <a href="http://caloriecount.about.com/cc/2000-calorie-diet.php">2000 calorie diet</a> Nutritional details are an estimate and should only be used as a guide for approximation.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-35368175449468578012009-03-04T05:51:00.000-08:002009-03-04T05:54:27.175-08:00whole wheat irish soda bread<a href="http://adsremote.scripps.com/event.ng/Type=click&FlightID=&AdID=&TargetID=&Segments=&Targets=&Values=19366&RawValues=&Redirect=http:%2f%2fwww.eatingwell.com/?utm_source=FoodNetwork_LogoR&utm_medium=FoodNetwork_LogoR"></a><br />Cook Time<br /><a id="pu_times" href="http://www.foodnetwork.com/recipes/eating-well/whole-wheat-irish-soda-bread-recipe/index.html#" jquery1236173488500="154">1 hr 20 min</a><br />Level Easy<br />Yield 2-pound loaf (12 slices)<br /><br />Times:<br />Prep<br />10 min<br />Inactive Prep<br />--<br />Cook<br />1 hr 20 min<br />Total:<br />1 hr 30 min<br /><br />Ingredients<br />2 cups whole-wheat flour<br />2 cups all-purpose flour, plus more for dusting<br />1 teaspoon <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">baking</a> soda<br />1 teaspoon salt<br />2 1/4 cups buttermilk<br /><br />Directions<br />Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour.<br />Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.<br />Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.<br />Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.<br /><a class="img-enlarge" href="http://img.foodnetwork.com/FOOD/2008/09/04/eatingwell_BG4639_lg.jpg" jquery1236173488500="164"></a><br />Nutrition Facts<br />Nutritional Analysis<br />Per slice<br />Calories<br />165<br />Carbohydrate Servings<br />2<br />Carbohydrates<br />37 g<br />Protein<br />8 g<br />Fat<br />1 g<br />Saturated Fat<br />0 g<br />Cholesterol<br />2 g<br />Monounsaturated Fat<br />0 g<br />Dietary Fiber<br />3 g<br />Sodium<br />347 mg<br />Potassium<br />179 mg<br />Exchanges<br />2 starch<br />Nutrition Bonus<br />Fiber (13% daily value).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-48857667355370088682009-03-01T12:31:00.000-08:002009-03-01T12:41:04.866-08:00Philly Cheese Steak Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb7uGQENhL8iBgxPH93VqbfSR2q02U2H4IEL7WMYWYaHrLXLbvqVzs17wKmv2AQFZugnWPbE7yNtWyGuxrPZnpyoWoXeo1vjS6RUEe8p5Jq0viyWITd9rOWD2TO_OX64OI4xg_N0UFk8/s1600-h/024.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb7uGQENhL8iBgxPH93VqbfSR2q02U2H4IEL7WMYWYaHrLXLbvqVzs17wKmv2AQFZugnWPbE7yNtWyGuxrPZnpyoWoXeo1vjS6RUEe8p5Jq0viyWITd9rOWD2TO_OX64OI4xg_N0UFk8/s400/024.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5308322056114799298" /></a><br />This can be prepared for less than $5...cheap dinner:<br /><br />Ingredients:<br /><br />Italian Loaf Bread from Wal-Mart (mark down section :$0.90) 1 loaf<br />Monterey Steak (marinated) (mark down price: $2.63) 1 package<br />1 handful of sliced mushroom<br />1 onion <br />1 handful of spring mix salad<br />3 pieces of cheese of your choice....we used Muenster because that's what we have on hand<br /><br />Preparation:<br /><br />Thin slice and marinate steak in soy sauce, sugar, and sesame oil. Set aside. Slice onion into thin strips. Sautee steak in butter after marinating for 30 mins or more. Do not overcook steak. Then sautee onion and mushroom in steak juice. Toast Bread with juice. <br /><br />Assemble with condiments of choice then Voila... a better than Subway Philly Cheese Steak Sandwich!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-40868207329020377332008-12-17T13:34:00.000-08:002008-12-18T08:33:05.008-08:00Wild Alaskan Salmon Filletshown on BBQ with Bobby Flay<br /><br />Ingredients<br />2 tablespoons celery seed <br />1 tablespoon paprika <br />1 tablespoon ground nutmeg <br />1 tablespoon chili powder <br />1 tablespoon garlic powder <br />1 tablespoon onion salt <br />2 tablespoons dried marjoram <br />1 tablespoon kosher salt <br />1 1/2 tablespoons light brown sugar <br />1 tablespoon fresh ground black pepper <br />2 sides of Alaskan salmon, each 3 1/2 pounds <br />Extra-virgin olive oil (I used butter, yum)<br /><br />Directions:<br />Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-67020202274414754602008-10-20T07:34:00.000-07:002008-10-20T15:42:05.560-07:00Veggie Burger Recipe (Chickpeas)Ingredients:<br />2 cups mashed garbanzo beans (chickpeas)<br />1 stalk celery, diced<br />1 carrot, grated<br />1/2 onion, minced<br />1/2 tsp garlic powder<br />1/4 cup flour<br />salt and pepper to taste<br />oil for frying<br /><br />Preparation:<br /><br />Mash together all ingredients, except oil, thoroughly. Form into patties and lightly fry on each side in oil until golden brown. You can also barbecue these veggie burgers on a hot grill.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-55989704950244032982008-10-07T10:06:00.000-07:002008-10-09T10:31:17.863-07:00Easy Potato Pancake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QIhZg_I1RTH4XZeZ_Wdo4SM78souriBYy9WLSxVRUbyNA4X3eyBaZBZ6ORZqPCHHfhTi-xUcZbuj7ljTGGfuzdVvAYiDvfCvDW66WwGtk9oUAWKWgNnJyX-8eyfpzcz4YwHhypnpXJg/s1600-h/SANY0110.JPG"><img id="BLOGGER_PHOTO_ID_5255207381496671826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QIhZg_I1RTH4XZeZ_Wdo4SM78souriBYy9WLSxVRUbyNA4X3eyBaZBZ6ORZqPCHHfhTi-xUcZbuj7ljTGGfuzdVvAYiDvfCvDW66WwGtk9oUAWKWgNnJyX-8eyfpzcz4YwHhypnpXJg/s200/SANY0110.JPG" border="0" /></a><br /><div>1 c. mashed potatoes <span style="color:#339999;">(make it from scratch or use instant)</span></div><div>1/2 c. flour <span style="color:#339999;">(use whole wheat flour for additional nutrients)</span></div><div>2 tbsp. baking powder</div><div>2 eggs, beaten</div><div>1/2 tsp. salt</div><div>Pepper to taste</div><div><br />Combine the ingredients. Form into pancake size patties. Fry on both sides until golden brown.<br /></div><div><span style="color:#cc6600;">(mash some boiled carrots and put it into the mix for kids who don't like veggies)</span><br /></div><div><span style="color:#cc6600;">(add sauteed onions for additional flavor)</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-13535626948133583172008-09-23T16:15:00.000-07:002008-09-23T16:23:10.753-07:00Yummy Salad DressingI wish I know the name of this salad dressing. I saw it in a Southern Living magazine...I believe.<br /><br />Mix:<br /><br />1 packet ramen noodles soup mix<span style="color:#339999;"> (I omit this because of the MSG content)</span><br />1/3 cup canola oil <span style="color:#339999;">(olive oil should be okay)</span><br />1 tablespoon light brown sugar<br />2 tablespoons balsamic vinegar<br />2 tablespoons rice vinegar<br />1 tablespoon soy sauce<br /><br />Stir all ingredients together and drizzle over salad. Use just enough to coat unless you like salad soup...hahaUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-64555059118244086032008-09-05T11:01:00.000-07:002008-09-05T11:09:41.696-07:00Artichoke Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EVH6NHzHt3zhkuVq_2A1AjHYqkfWZqvL_1W5qYRK174PKNqnoVc6QQajKGouy2u-WYLKiO8pMRTQ9Fuh0DDBNGD2qxvjOy11SGCcwu9VyfiDmInomhZNQm7yQSB_sPvmO1KIQVJQAMM/s1600-h/artichoke+chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EVH6NHzHt3zhkuVq_2A1AjHYqkfWZqvL_1W5qYRK174PKNqnoVc6QQajKGouy2u-WYLKiO8pMRTQ9Fuh0DDBNGD2qxvjOy11SGCcwu9VyfiDmInomhZNQm7yQSB_sPvmO1KIQVJQAMM/s320/artichoke+chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5242600977661210418" /></a><br />INGREDIENTS (Nutrition)<br />1 (15 ounce) can artichoke hearts, drained and chopped <br />3/4 cup grated Parmesan cheese <br />3/4 cup mayonnaise (I used 1/2 fat free mayo and 1/2 fat free sour cream)<br />1 pinch garlic pepper <br />4 skinless, boneless chicken breast halves <br /><br /><br />DIRECTIONS<br />Preheat oven to 375 degrees F (190 degrees C). <br />In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. <br />Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-60633524743112552972008-09-03T08:48:00.000-07:002008-09-03T12:45:30.685-07:00Fish and Spinach<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiOx3of-z7PAHD-ODtvTd3eM7pkwSrF6n_lB9CLCtnHGPesKPAiQTbdeEQo5rWS7TOeJ-3LxaCEKzGD2sWW40R7qp-LeI5shTs33473CJ1qmuOGWOM_wWOuLyFhfnXbmXIRZxpbHMo_c/s1600-h/IMG_3949.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiOx3of-z7PAHD-ODtvTd3eM7pkwSrF6n_lB9CLCtnHGPesKPAiQTbdeEQo5rWS7TOeJ-3LxaCEKzGD2sWW40R7qp-LeI5shTs33473CJ1qmuOGWOM_wWOuLyFhfnXbmXIRZxpbHMo_c/s400/IMG_3949.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5241882855440066850" /></a><br />INGREDIENTS <br />1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry <br />1 cup sharp Cheddar cheese <br />1/3 cup dry bread crumbs <br />1 egg, beaten <br />1 pound cod fillets (I used tilapia)<br />salt and pepper to taste <br /> <br />DIRECTIONS<br />Preheat oven to 350 degrees F (165 degrees C). <br />In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the fillets on top of the spinach mixture, and season with salt and pepper (I also sprinkled some lemon pepper on top of fish). Top with the remaining Cheddar cheese and bread crumbs. <br />Cover, and bake 30 minutes in the preheated oven, or until fish flakes easily with a fork.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5013536609982722942.post-33567097700761364522008-09-03T08:25:00.000-07:002008-09-03T08:47:29.088-07:00Healthy Pancake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzstV3zoosVf_1Salp16S6-ZNmKVwJu0lwzgN0XPmxV_YbuQp8Yf78MBccXW9W5CaOAnbVI1MCHZMKQyvymdJEyMqpDssWLHYgaVAdMuze4RgO4DcwdJqyZkvyVPFybIf8z5JJOwAgXA/s1600-h/8-23-08+003.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzstV3zoosVf_1Salp16S6-ZNmKVwJu0lwzgN0XPmxV_YbuQp8Yf78MBccXW9W5CaOAnbVI1MCHZMKQyvymdJEyMqpDssWLHYgaVAdMuze4RgO4DcwdJqyZkvyVPFybIf8z5JJOwAgXA/s200/8-23-08+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5241821294939569234" /></a><br />Combine:<br />1 cup milk<br />2 Tablespoons veg oil (I like high heat safflower oil/ olive oil)<br />1 egg<br /><br />Add and mix only until moistened:<br />1/2 cup whole wheat flour<br />1/2 cup unbleached white flour (part soy flour and part wheat germ can be used instead)<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br /><br />Add fruit like mashed bananas, or mangoes, or even corn to the mix.<br /><br />Fry in hot, lightly greased skillet (use Pan to save on fat consumption)Unknownnoreply@blogger.com0