tag:blogger.com,1999:blog-58550345025531769322024-03-21T11:15:33.073-07:00Healthy Hobby CookI am currently in search of wholesome, healthy and unprocessed foods for my family to eat and enjoy. This blog helps me to keep those recipes organized so I can quickly find them when its meal time. I love to share my recipes, too, because I feel all people could benefit from wholesome, healthy, unprocessed diets. We also have a successful garden this summer and hope to eat and preserve many things for the cold winter months to come.Unknownnoreply@blogger.comBlogger80125tag:blogger.com,1999:blog-5855034502553176932.post-78704161378338984262020-10-11T09:52:00.004-07:002020-10-11T10:05:06.680-07:00The Most Delicious Smoked Pulled Pork (Family Favorite)<span style="font-family: helvetica;">I love smoked food, but I especially love when my husband and I work together as a team to make a great meal. Originally this recipe was inspired by an episode of America's Test Kitchen on PBS, as you can see in our original post <a href="http://hobbycook101.blogspot.com/2010/02/lexington-style-pulled-pork-i-love.html" target="_blank">Lexington-style pulled pork meal</a>. We have since tweaked the original recipe as it was almost too spicy for the sensitive taste buds in our family. This recipe below is our tried and true, one we have been using for many years.This meat has so much flavor. We never feel the need to make the barbecue sauce in our old blog post or add barbecue sauce of any kind because it is just that good.<br /><br /></span><div><span style="font-family: helvetica;">To prepare for the smoking process, I thawed a 6-8lb Boston butt pork shoulder roast. It would probably be a good idea to take it from the freezer a couple of days before smoking to allow time for the roast to thaw.<br /><br />The rub recipe from America's Test Kitchen called for 2TBSP sweet paprika, 2TBSP kosher salt, 2TBSP ground black pepper, and 2TBSP brown sugar. Unless I am baking, I never really follow a recipe exactly, so I changed it a little bit by adding 1TBSP garlic powder, 1/2 TBSP cayenne pepper, and an additional 1TBSP of brown sugar. Instead of using sweet paprika, we use smoked paprika, which adds a delicious smoky depth to the flavor of the meat. </span><div class="post-body entry-content" id="post-body-2499540856099227253" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 578px;"><div class="separator" style="clear: both; font-size: 14.850000381469727px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9w3XYLiXNe_T1xQ4GWuEjuACp4ukCZLcte-CuZu3X7z2CyxWNQCZLX9ABiovisa7QBFt20BxlD0ZKr6uCFjEL9GKFMzT-FDRoGWjf5eK_zFHMwdAohbEOAtvm31XdN_3WmfAYuf3LjfA/s4032/00000IMG_00000_BURST20200919081839376_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9w3XYLiXNe_T1xQ4GWuEjuACp4ukCZLcte-CuZu3X7z2CyxWNQCZLX9ABiovisa7QBFt20BxlD0ZKr6uCFjEL9GKFMzT-FDRoGWjf5eK_zFHMwdAohbEOAtvm31XdN_3WmfAYuf3LjfA/s320/00000IMG_00000_BURST20200919081839376_COVER.jpg" width="320" /></a></div></div><div class="post-body entry-content" id="post-body-2499540856099227253" itemprop="description articleBody" style="font-size: 14.850000381469727px; line-height: 1.4; position: relative; width: 578px;"><br /></div><span style="font-family: helvetica;">Once all the ingredients are measured, stir the seasonings together and rub all over that meat. Give it a good massage! Allow the meat to rest with the rub on it anywhere from 15 minutes to 24 hours. We wrap the roast in aluminum foil and place on a large plate in the fridge for several hours.</span><div class="post-body entry-content" id="post-body-2499540856099227253" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 578px;"><div class="separator" style="clear: both; font-size: 14.850000381469727px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxTaGhg94KSVuXoX6JJGSNkO2NrcUEitnq-fdBp1muQtd1YZetlWKYWQQ8VJzCFM8rrJJzlAvNxeKNUDI7Do-D7B0G7ekxwvAEiQKNwMXq9UgjqMvMLSkqyUNj_UGtLQSJdOwWCqypU8/s4032/00000IMG_00000_BURST20200919081948265_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxTaGhg94KSVuXoX6JJGSNkO2NrcUEitnq-fdBp1muQtd1YZetlWKYWQQ8VJzCFM8rrJJzlAvNxeKNUDI7Do-D7B0G7ekxwvAEiQKNwMXq9UgjqMvMLSkqyUNj_UGtLQSJdOwWCqypU8/s320/00000IMG_00000_BURST20200919081948265_COVER.jpg" width="320" /></a></div><div class="separator" style="clear: both; font-size: 14.850000381469727px; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: 14.850000381469727px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uR1_ffdusKDgXB9pnBAVeio0sTp-k84wwm4XwcDfy5G6c-df8BOn13eCv3_YCi6bm1O7yFD7K4XCqeKJiWi3qWz5CvJd0597YPmfcIP8heGghuSO3-EI71Rd9_03YHgH3scLxMUHYSs/s4032/IMG_20200919_184854.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uR1_ffdusKDgXB9pnBAVeio0sTp-k84wwm4XwcDfy5G6c-df8BOn13eCv3_YCi6bm1O7yFD7K4XCqeKJiWi3qWz5CvJd0597YPmfcIP8heGghuSO3-EI71Rd9_03YHgH3scLxMUHYSs/s320/IMG_20200919_184854.jpg" width="320" /></a></div><div class="post-body entry-content" id="post-body-2499540856099227253" itemprop="description articleBody" style="font-size: 14.850000381469727px; line-height: 1.4; position: relative; width: 578px;"><br /></div><span style="font-family: helvetica;">Since the last blog post for this recipe, we have upgraded from smoking the roast on our Weber Charcoal grill to my husband's "Ugly Barrel Smoker", a homemade smoker made from a large metal food grade barrel. If you are not familiar with one of these, there are several YouTube tutorials that walk you through step by step process of building one. To monitor the temperature during the smoking process, my husband purchased this <a href="https://www.blogger.com/#">wireless temperature probe from Amazon</a> that not only monitors the internal temperature of the meat, but the internal temperature of the smoker without even having to step outside. </span><br /><div class="separator" style="clear: both; font-size: 14.850000381469727px; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPc11q3nwSzIE-4X2M8RQO1S26vw8SN4iygnML0LX2xEpDPPz3gRp5-vXz0EJsyNvHyWL4B_pvFhkknN50TLpktwloRCrnBUcq85SZRRhVLMopSiqGIGdW3jpRb9JhxEkh8Hn0S9NBw4/s4032/MVIMG_20200919_190109.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPc11q3nwSzIE-4X2M8RQO1S26vw8SN4iygnML0LX2xEpDPPz3gRp5-vXz0EJsyNvHyWL4B_pvFhkknN50TLpktwloRCrnBUcq85SZRRhVLMopSiqGIGdW3jpRb9JhxEkh8Hn0S9NBw4/s320/MVIMG_20200919_190109.jpg" /></a></div></div><div class="post-footer" style="color: #999999; line-height: 1.6; margin: 0.5em 0px 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRHDw_dOWC86bWjqwRHO1Wpnp18duO8UWNSQmesbw1q4iAV9RvzLr1P9OdUaI8gy_gz6svdmiYue-s9RUNYLkDiKv_eV2qA-ANzRYiWm3pN3iNUW_yiHp0gttQ2py4-pb5mH8M_cJ9UI/s4032/IMG_20200919_190122.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRHDw_dOWC86bWjqwRHO1Wpnp18duO8UWNSQmesbw1q4iAV9RvzLr1P9OdUaI8gy_gz6svdmiYue-s9RUNYLkDiKv_eV2qA-ANzRYiWm3pN3iNUW_yiHp0gttQ2py4-pb5mH8M_cJ9UI/s320/IMG_20200919_190122.jpg" /></a></div><div><br /></div><div><span style="font-family: helvetica;">The smells from the Ugly Barrel Smoker on our patio are intoxicating at this moment. Yummmm! The flavored wood chunks are placed in a metal basket in the barrel separate from the coals. Our favorite flavors for smoking are mesquite and hickory. Today's flavor, hickory it is!</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OS2XCd0Gu4-0Oy5EwYFwdAVLBeidL18d_rG1upgLWCA9Qyb9yoPewpewpTxPpzml6P_qXeZY55RrAnSEWe8FQkG1eWD47I566-2gAfqus-5TmPeipVZaNXjqOyOmlWM6NovweDO_XkI/s4032/IMG_20200920_075434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OS2XCd0Gu4-0Oy5EwYFwdAVLBeidL18d_rG1upgLWCA9Qyb9yoPewpewpTxPpzml6P_qXeZY55RrAnSEWe8FQkG1eWD47I566-2gAfqus-5TmPeipVZaNXjqOyOmlWM6NovweDO_XkI/s320/IMG_20200920_075434.jpg" /></a></div><span style="font-size: 14.850000381469727px;"><br /></span></div><div><span style="font-family: helvetica;">After smoking for 8 to 10 hours and maintaining the temperature of the smoker between 220 to 250 degrees, we removed the roast from the smoker once it reached an internal temperature of 165 degrees Fahrenheit. Next, we transferred the roast to an aluminum disposable pan, covered tightly with a double layer of aluminum foil, and placed in the oven for 2 more hours at 375 degrees Fahrenheit until the internal temperature of the roast reaches 205. This allows for the fat to render to create the most delicious, flavorful, and tender roast. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">After removing from the oven, we let it rest for 30 minutes. Remove the fat cap and set aside, then, shred the meat and discard any large hunks of fat or gristle. We reserved some of the meat, placed 1lb in freezer bags, to save for tacos or sandwiches another day. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">We hope your family enjoys this recipe as much as we do. Although labor intensive, there is enough delicious and savory meat leftover for several meals.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div style="text-align: center;"><span style="font-family: helvetica;"><u>Rub Recipe:</u></span></div><div style="text-align: center;"><span style="font-family: helvetica;">2 TBSP Smoked Paprika</span></div><div style="text-align: center;"><span style="font-family: helvetica;">2 TBSP Kosher Salt</span></div><div style="text-align: center;"><span style="font-family: helvetica;">2 TBSP Black Pepper</span></div><div style="text-align: center;"><span style="font-family: helvetica;">3 TBSP Brown Sugar</span></div><div style="text-align: center;"><span style="font-family: helvetica;">1 TBSP Garlic Powder</span></div><div style="text-align: center;"><span style="font-family: helvetica;">1/2 TBSP Cayenne Pepper</span></div><div><span style="font-family: helvetica;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-89297814837611238442015-05-16T07:19:00.000-07:002015-05-16T09:01:53.440-07:00Whole Wheat Waffle recipe and the search for a great waffle iron<div class="separator" style="clear: both; text-align: center;">
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Our waffle iron, a Mother's Day gift from many years ago, finally died. Unfortunately, the Teflon started to flake off into our waffles. This made me very sad, so we are on the search for a new waffle iron, a massive iron that can handle frequent use and many mouths to feed (We are a family of six now). Any suggestions would be greatly appreciated in the comment section below. This recipe also almost fits right in with our diet, "The Harcombe Diet" (except for the eggs, still working on that one).<br />
Ingredients:<br />
4 Cups Whole Wheat Pastry flour <br />
2 TBSP Baking powder<br />
2 tsp Sea Salt<br />
4 eggs, separated<br />
4 TBSP olive oil<br />
4 TBSP Greek Yogurt <br />
1 TBSP vanilla extract<br />
4 Cups Skim Milk<br />
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Combine dry ingredients in a large bowl.<br />
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In a separate bowl, blend together milk, oil, yogurt and egg yolks.<br />
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Add liquid ingredients to dry ingredients, and blend. Beat the egg whites until stiff.<br />
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Fold gently into batter.<br />
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Bake in a hot waffle iron until brown or unlike us, if you are without a waffle iron, a frying pan works just as well.<br />
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Instead of syrup, I heat 2 cups frozen blueberries and 1/2 unsweetened applesauce in a saucepan to make a sauce to pour over waffles. Other ideas for waffle or even pancake toppings that my family loves are no sugar jam or jelly, flavored Greek yogurt, or organic maple syrup.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-21832626693725751142015-05-09T05:19:00.000-07:002015-05-09T11:15:34.440-07:00Healthy Whole Wheat Pancakes <div class="text_general3">
<b>Ingredients:</b><br />
<br />
4 c. whole wheat pastry flour<br />
3 1/2 c. milk<br />
3/4 c. extra virgin olive oil<br />
3/4 c. flavored Greek yogurt or 3/4 c. apple sauce<br />
3 1/2 c. milk<br />
4 TBSP baking powder<br />
2 Tsp salt <br />
6 eggs<b><br />
</b></div>
<div class="text_general3">
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<div class="text_general3">
<b>Directions:</b><br />
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Blend whole wheat pastry flour and milk with beater for 4 minutes and then add all the other ingredients and blend 4 more minutes.<br />
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Let the batter sit for 2 minutes. Pour on hot griddle. Batter will keep in refrigerator for 1 week. May need to thin with a little milk.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-56505265388072634552015-04-16T20:27:00.000-07:002015-04-16T20:27:21.158-07:00Chicken Nuggets, a Family FavoriteIt's not often that my children enjoy a meal of chicken nuggets. It's not by their choice, but by my choice. No matter how great the convenience of purchasing processed chicken nuggets in the bag, I find the unreadable ingredient list and unnecessary ingredient items a major reason for not purchasing my chicken nuggets from the frozen food section. I instead make my family's chicken nuggets from scratch and to be honest, I find the recipe easy. I don't really measure, just a shake from the seasoning container, so a tablespoon in the in the ingredient list is approximate.<br />
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Ingredients: <br />
2 lbs local or organic boneless skinless chicken breasts<br />
1-2 eggs<br />
2 TBSP milk<br />
2 cups whole-wheat breadcrumbs<br />
1 TBSP paprika<br />
1/2 TBSP garlic powder<br />
1 TBSP onion powder <br />
1 teaspoon Italian seasoning<br />
Salt and pepper to taste<br />
Cooking oil<br />
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Preheat the oven to 350 degrees Fahrenheit. Next, I make a bread crumb coating from homemade croutons using a three day old loaf of whole wheat bread. Add the croutons to a food processor. Then, add the paprika, garlic powder, onion powder, Italian seasoning, salt and pepper. Pulse until the croutons are finely chopped.<br />
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Cut approximately three chicken breasts into small one inch pieces. Line a baking sheet with aluminum foil and spray with non stick cook spray.<br />
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I use two small bowls for dreading and breading the chicken. One bowl has two eggs slightly beaten with milk. The second bowls has the processed breadcrumbs with seasonings. I throw four or five pieces of chicken into the egg mixture, then drain and add to the breadcrumbs. Make sure the chicken is coated evenly and place on the aluminum foil covered cookie sheet.<br />
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Bake in the oven for approximately 20 minutes until done completely through. We served with a romaine lettuce salad and ranch or barbeque sauce.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-59513553420105840712015-04-12T17:00:00.000-07:002015-04-12T08:57:05.768-07:00Blueberry Corn Griddle CakesFor a slow weekend morning with lots more time to make a special breakfast for the kids, we are enjoying griddle cakes. I guess the best way to describe this special breakfast is to compare it to pancakes except with cornmeal. A healthy alternative to the over processed and over sugared pancakes of our previous diet. I must admit that this recipe is not mine originally, but a recipe from my favorite vegan cook Christina Pirella, from "<a href="https://www.christinacooks.com/" target="_blank">Christina Cooks</a>". I tweaked her recipe a little bit, so notice any notes for changes.<br />
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Ingredients:<br />
1 1/2 cups whole wheat pastry flour (I wonder how this would taste with corn flour substituted for those with gluten allergies?)<br />
1/2 cup yellow cornmeal<br />
generous pinch sea salt<br />
1 tsp baking powder<br />
grated zest of 1 orange (original recipe calls for zest of 1 lemon)<br />
1 tsp apple cider vinegar (Christina calls for brown rice vinegar, but currently not in my cupboards)<br />
2 TBSP light olive oil<br />
1 1/2 to 2 cups skim milk (Christina calls for 1-2 cups of vanilla soy milk)<br />
1 1/2 cup frozen blueberries thawed and well drained (Christina calls for fresh blueberries, but right now out of season and very expensive)<br />
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Whisk together flour, cornmeal, salt, and baking powder.<br />
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Mix in lemon zest, rice vinegar, and 2 tablespoons oil. Slowly mix in milk to create a thin batter. I like my batter thin rather than thick so I tend to add a little over 2 cups of milk.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwr2WHpWJqUv7NTmrPZoTai5-X-C9mATJNLW6K0Fjf4iVVNaFgOeR52F4pyi6YRxN30LCCpqM1h5bKNEeZ6CI2hDSpxwB3N2aFOxS8LOMdO8ep-IouwG1T_7ChoVRoGq3PzYCOw1Vzmw/s1600/IMG_20150412_101117008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwr2WHpWJqUv7NTmrPZoTai5-X-C9mATJNLW6K0Fjf4iVVNaFgOeR52F4pyi6YRxN30LCCpqM1h5bKNEeZ6CI2hDSpxwB3N2aFOxS8LOMdO8ep-IouwG1T_7ChoVRoGq3PzYCOw1Vzmw/s1600/IMG_20150412_101117008.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is after one cup of milk.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXN8JBU0lKkBjjtrAP2raXPjxakYRyZju7O_2sfDsVqja2ZPd27P-Kh-RMiFjNFYkwam5V2IaeIlUrSw-0VZDVjg-RvoU6jFw1CEcV33MFo5h45MWIWCkjxMy__3gWOOkb8_yNtPT4q4/s1600/IMG_20150412_101157715.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXN8JBU0lKkBjjtrAP2raXPjxakYRyZju7O_2sfDsVqja2ZPd27P-Kh-RMiFjNFYkwam5V2IaeIlUrSw-0VZDVjg-RvoU6jFw1CEcV33MFo5h45MWIWCkjxMy__3gWOOkb8_yNtPT4q4/s1600/IMG_20150412_101157715.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 1 1/2 cups milk.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93xBp9s0xq363RGbFfIarvUkCLj4bT1KjsfiJPli18a8K4Sh4cIvHyndj9mIiRenbF4F6xYosGydYn_81Yo4brEDYiv5OrlTRRR0SXhUyOZgucyrwsG6i6zP-HrKA67oPCXauRp_5-aQ/s1600/IMG_20150412_101335636.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93xBp9s0xq363RGbFfIarvUkCLj4bT1KjsfiJPli18a8K4Sh4cIvHyndj9mIiRenbF4F6xYosGydYn_81Yo4brEDYiv5OrlTRRR0SXhUyOZgucyrwsG6i6zP-HrKA67oPCXauRp_5-aQ/s1600/IMG_20150412_101335636.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zest of orange using a micro-planer.</td></tr>
</tbody></table>
The final step is to gently fold in the blueberries or your batter will turn blue. I did not drain the frozen blueberries, so as you can see from my photo, the batter is a little blue. Oh Well!<br />
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Lightly oil (with olive oil) a griddle or skillet and warm over medium heat. Spoon batter onto hot griddle to form 3 inch rounds and cook until golden. I like to use a soup ladle to scoop the batter into the pan.<br />
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Flip each pancake and cook until golden. Serve smothered in the applesauce/blueberry sauce or organic maple syrup. See recipe below for the sauce.<br />
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Sauce:<br />
all natural applesauce 1-1/2 cup (I use homemade applesauce)<br />
1 cup blueberries frozen<br />
Cook over medium heat until heated through and saucy.<br />
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(Christina calls for Suzanne's Specialties Blueberry Rice Nectar, but of course this item is currently not available in my kitchen so I improvised with the above sauce.)<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-59153212301980443212015-04-08T20:46:00.003-07:002015-04-09T19:53:24.629-07:00Healthy No Sugar Apple Chips<div class="separator" style="clear: both; text-align: center;">
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Wow! It has been an incredibly long time since I have posted to this blog and I am greatly sorry for not posting more regularly, especially with so many great recipes that I have found successful for my family in this long hiatus. I must admit that I have started a second blog related to my other love, teaching art to elementary children. My other blog, <a href="http://artteacher101.blogspot.com/">Artteacher101.blogspot.com</a>, has kept me very busy this year and made me a slacker at this blog, but my goal this spring is to post regularly on this site (weekly if possible) any new, successful, healthy, recipes that my family enjoys! So, here is one that I have been making for years and my kids love it; Apple Chips! This simple recipe can be stored for up to six months and worked great for the incredibly large apple harvest from my parent's farm.<br />
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The very first step is to peel and core the apples. My kids love to eat the shavings like a natural fruit by the foot, less sugar than any you can buy in the store and no pesticides to worry about!<br />
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An apple corer works best on firm apples. Apples that are overly ripe and soft will just fall apart in the apple corer. My kids love to help with this step and of course, eat the skins as they work the machine (the original fruit by the foot).<br />
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After the apples are cored and skinned, I cut them in half and the apple easily separates into slices.<br />
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Once sliced and separated, I place the apples on the dehydrator's shelves in a single layer and sprinkle with cinnamon for extra flavor. No sugar needed! The natural juices of the apple make the apple chips plenty sweet when all complete.<br />
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I mostly use a dehydrator to make the chips. It's a hand me down from my mother. To be honest, I don't even know if they make this one anymore. Sometimes, in addition to the dehydrator, I have so many apples that I place the apples in a single layer on a cookie sheet with parchment paper (to prevent the chips from sticking to the cookie sheet) and set the oven to a low temp (250 degrees Fahrenheit) to dry out the slices. This usually takes a couple of hours depending on how juicy the apples. Sometimes using the oven is quicker and more efficient. When using the dehydrator, it can take up to two days almost to dry out the apples.<br />
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We love this sweet treat without any unnecessary sugar. Have you and your family ever tried homemade apple chips? Let me know what you think. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-13228128983875589802014-03-19T17:14:00.002-07:002014-04-06T04:51:24.481-07:00Acorn Squash Low Carb Pizza CrustDid I
mention that my husband and kids (me included) love pizza! I am a carb junkie. My addiction includes breads and desserts, so I try to
curb my carb cravings and at least try to reduce the amount of flour I
consume.<br />
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In the last six months we have been ordering produce through Bountiful Baskets, a coop distribution of 50% fruit/50% vegetable baskets, organic produce baskets, artisan bread and sandwich bread every other week. The last week's basket was definitely bountiful and included three small acorn squashes. Instead of using sweet potatoes for a pizza crust (as we have tried in a previous post), the thought occurred to me...why not try squash and see what happens! I am hoping this experiment is a success as the crust is baking in the oven right now.<br />
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I must give credit for the
inspiration of this recipe to Tina at <a href="http://carrotsncake.com/2013/01/sweet-potato-pizza-crust.html" target="_blank">Carrots N' Cake</a>. I did make some modifications to her original recipe, so see the comments below. You can find my original sweet potato pizza crust recipe by clicking <a href="http://hobbycook101.blogspot.com/2013/06/sweet-potato-pizza-crust.html" target="_blank">here</a>.<br />
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Ingredients:<br />
<ul>
<li>2 cups acorn squash roasted (1 whole small acorn squash, skin and seeds removed)</li>
<li>1/2 cup canned coconut milk (pureed in blender with acorn squash) </li>
<li>1 3/4 cups whole wheat pastry flour </li>
<li>2 large eggs</li>
<li>1 tsp baking powder</li>
<li>1 tsp minced fresh garlic </li>
<li>1 tsp oregano</li>
<li>1/2 tsp curry powder</li>
<li>1/2 tsp paprika</li>
<li>dash of cinnamon</li>
<li>1 tsp salt</li>
<li>Your choice of toppings</li>
</ul>
Directions:<br />
The first step is to preheat your oven to 375 degrees F. Next, I
prepared the acorn squash for mashing by cutting it in half, placing it on a cookie sheet (cut sides up), drizzling with olive oil, seasoning with salt and pepper, and roasting in the oven at 350 degrees Fahrenheit until cooked through (about 30 minutes). After the squash is cooled, I peeled it, scooped the seeds out, cut it into small
chunks, and threw in the blender with a half cup coconut milk to puree. To be honest, I did this step one week ago and threw the acorn squash puree in the freezer. <br />
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Next, I combined all the ingredients listed above. The original recipe called for almond flour. It's not a staple in my
pantry, so I replaced with whole wheat pastry flour instead. Those who suffer from gluten allergies
could substitute with another kind of flour, such as almond or coconut flour.<br />
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The original recipe also called for garlic powder, although normally a
pantry staple in my home, I was all out and did not feel like running to
the store, so we used the fresh garlic we had on hand instead and grated with a micro-planer.<br />
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The original recipe also called for a pizza pan. Thanks to my wonderful MIL, I received one at Christmas. I covered it with olive oil and preheated it in the oven. I
spread the dough onto the baking pan until about a 1/2 inch thick and
baked for 25-30 minutes until center was firm and edges were lightly
browned. Just an advanced warning, the dough will be sticky and goey and may be difficult to spread. I used a spatula to help spread the dough.</div>
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Next, we removed the crust from the oven, added toppings, and baked for
another 5-7 minutes until the cheese was completely melted. My children's favorite topping of all time, "Epiphany" sausage! It is made by a local church as their annual fundraiser and is held every year on the 2nd Sunday in March. The entire parish works together to butcher 30 hogs and process their own sausage with seasonings and casings making the leanest most flavorful sausage I have ever tasted! This small town of 50 people will fill with 1000 to 1500 people in one day looking for a great meal that only happens one time a year!<br />
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UPDATE! The crust is awesome and so much better than the sweet potato pizza crust I posted earlier! My children will agree! THEY EVEN REQUESTED WE MAKE IT AGAIN SOON!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-33100533843690293772013-11-03T19:43:00.001-08:002013-11-03T19:46:06.951-08:00A project finally completed...I really dislike clutter. Really. Loathe. Clutter. My small kitchen and dining area where I prepare meals for my family of six is constantly attacked by one small pile of paper or another, coats, shoes, back packs, hats, and gloves (times six!). I am working on some plans to control the paper clutter on my kitchen counter, but what I am really excited to share is the organization cubby in my garage to control the shoe, hat, glove and coat clutter at the entrance of my house located in the dining room. To prevent the overflow of clutter into the entry of our home from the garage to our dining room, my husband and I have created this awesome organizer with one basket for shoes and another for hat and gloves for each family member (only took 18 months to complete from paper plan to finished project).<br />
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The baskets were purchased from the Dollar Store at $1 per basket ($10 total). These economical and waterproof resistant baskets will work great to store wet and muddy shoes. A quick hose wash will make the baskets like new again. The storage unit itself was built from 1x10 inch standard pine boards and stands 72 inches wide. I hope to paint the unit the same color as my entrance door, but that may need to wait until I have more time over Thanksgiving or Christmas break.<br />
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The legs were cut from leftover banister (added a few weeks earlier and only sold in 8 foot lengths - I only needed four feet of banister for my garage entrance). I added the legs to help keep the cabinet off the garage floor. In the winter months, the garage floor can get very wet from snow melt and I didn't want the wood to soak up the moisture off the garage floor and warp.<br />
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As you can see from the picture, I need to remind my daughter to place her shoes in her basket and not on the garage floor to prevent tripping hazards at the bottom of the stairs. I am so glad to finally have this project complete. I started the plans last summer (2012), my husband finally cut the wood and pre-drilled half the screw holes the start of this summer (2013), and finally just this weekend (after soccer season was finished for the fall) I made time to put the cabinet together and it looks beautiful! I am definitely not a carpenter and if you look close, you may see mistakes, but it will serve its purpose of organizing shoes and winter accessories in the most beautiful way!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-26043628186360940752013-07-02T13:52:00.000-07:002013-07-03T20:13:26.929-07:00Homemade Whole Wheat Bread<div style="padding-left: 20px;">
<span style="font-family: inherit;"><span class="ingredient">I love bread and so do my kids. Who doesn't!? I would have to say of all the homemade whole wheat bread recipes I have tried so far, this is the easiest, fastest, and best tasting. This recipe (which requires the use of my mixer) caused me to donate my no longer used bread maker. Never once did I have a successful 100% whole wheat loaf in the bread maker anyway! I wish I could remember where I found this recipe and credit the owner, but unfortunately I can't find the link.</span></span><br />
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<span style="font-family: inherit;"><span class="ingredient">Ingredients: </span></span><br />
<span style="font-family: inherit;"><span class="ingredient">5 1/2 - 6 1/2 cups whole wheat flour</span></span><br />
<span style="font-family: inherit;"><span class="ingredient">2 pkg active dry yeast</span></span><br />
<span style="font-family: inherit;"><span class="ingredient">1 tbsp. salt</span></span><br />
<span style="font-family: inherit;"><span class="ingredient">1/4 cup honey</span></span><br />
<span style="font-family: inherit;"><span class="ingredient">4 tbsp. softened butter</span></span><br />
<span style="font-family: inherit;"><span class="ingredient">2 1/2 cups hot tap water</span></span><br />
<span style="font-family: inherit;"><span class="ingredient">vegetable oil</span></span></div>
<div class="instructions" style="color: #772222;">
<span style="color: black;"><span style="font-family: inherit;">In
a large bowl (or even your mixer bowl, I am all about saving work when it comes to washing dishes), combine 2 cups flour, yeast and salt. Stir well. Add
the honey, butter and tap water to the dry flour mixture. Next step is to beat the mixture with a stand mixer at medium speed for 2
minutes, stopping to scrape down the sides of the bowl occasionally. </span></span><br />
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<span style="color: black;"><span style="font-family: inherit;">Fit the mixer
with dough hook. Add another cup of flour and knead for 2 more minutes.
Gradually add just enough of the remaining flour to make a soft dough
that pulls away from the sides of the bowl (this all depends on the dryness of the flour). </span></span><br />
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<span style="color: black;"><span style="font-family: inherit;">Today,
I only needed 5 1/2 cups of flour. Using the mixer with dough hook,
knead the dough for 4 more minutes. At this point, the dough will still
be sticky.</span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherFwVGVZlGmDFD-WEya9EwgT3V8IzNBLJtam-8psbkbaHHr1yi3Xh3JthEXHTFYPuBPjGd7GlCf1aVdG_B52CnrHbfo4sNQAz5mVK_Z-J41H_dIwfjBSR78D7zvfCyK9z-DySkBOMIME/s1600/IMG_20130702_082144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherFwVGVZlGmDFD-WEya9EwgT3V8IzNBLJtam-8psbkbaHHr1yi3Xh3JthEXHTFYPuBPjGd7GlCf1aVdG_B52CnrHbfo4sNQAz5mVK_Z-J41H_dIwfjBSR78D7zvfCyK9z-DySkBOMIME/s320/IMG_20130702_082144.jpg" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrscezgpoXBjHlnRHimbxZt663cBHvPTX1yusu4xFWO1vOlaKz-nXgkeGyPwEUHCWCE_1NVecqfVTIN-tbbcxvq09yY0_A9vNTF3ewr8jYSnWNXu6c0GnAPswR9bIRZWeD6GlUN-AJRU/s1600/IMG_20130702_094210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrscezgpoXBjHlnRHimbxZt663cBHvPTX1yusu4xFWO1vOlaKz-nXgkeGyPwEUHCWCE_1NVecqfVTIN-tbbcxvq09yY0_A9vNTF3ewr8jYSnWNXu6c0GnAPswR9bIRZWeD6GlUN-AJRU/s320/IMG_20130702_094210.jpg" width="320" /></a></div>
<span style="color: black;"><span style="font-family: inherit;">Place
dough in a greased bowl, cover with plastic wrap, and let it rise til double (only 1-2 hours later). I have even left the dough in the mixing bowl and covered with plastic cling wrap. After the dough reaches double size, punch down (literally take your fist and punch it with all your pent up aggression!) and divide
dough into two portions. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJKPDOoa9vdZjwXRsybGsbe8rFPt2DpKQmBQByJRXWabzH0uPF8ZnHAl2IeH98gET8W4tBCWtXqTC3bq59fd-Kkyq0r_X_DvRQBgHPLLf71qF0J4qCUro7Hf8fPKdfngrm7YNM75qN7g/s1600/IMG_20130702_103044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJKPDOoa9vdZjwXRsybGsbe8rFPt2DpKQmBQByJRXWabzH0uPF8ZnHAl2IeH98gET8W4tBCWtXqTC3bq59fd-Kkyq0r_X_DvRQBgHPLLf71qF0J4qCUro7Hf8fPKdfngrm7YNM75qN7g/s320/IMG_20130702_103044.jpg" width="320" /></a></div>
<span style="color: black;"><span style="font-family: inherit;">The original recipe requires you to grease two loaf pans (8-1/2 X 4-1/2 X 2-1/2), form 2 loaves and place in pans, but I do not have any loaf pans at the moment, so I place the loaves side by side in a 9"x12" oven safe glass baking dish. Set the pans or pan in a warm place to rise until
doubled.</span></span><br />
<span style="color: black;"><span style="font-family: inherit;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIc6qchfXHEA3UXBSl6eZbdjJj6DWk7y2wETfNohzOclOzN4i8U5Sz3gqNDbFBuqLBBFCfL9QZV4OcrWZn30f-cP35VcKFDvV0ojBdfuAqK4lUhhxMZ3NFaAiWvdJpv3dFHoqADo0KX8/s1600/IMG_20130411_120545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIc6qchfXHEA3UXBSl6eZbdjJj6DWk7y2wETfNohzOclOzN4i8U5Sz3gqNDbFBuqLBBFCfL9QZV4OcrWZn30f-cP35VcKFDvV0ojBdfuAqK4lUhhxMZ3NFaAiWvdJpv3dFHoqADo0KX8/s320/IMG_20130411_120545.jpg" width="320" /></a></div>
<span style="color: black;"><span style="font-family: inherit;">The final step</span> before enjoying this delicious home baked bread is to place in a preheated 375°F oven for 30-40 minutes or until
loaf sounds hollow when lightly tapped on bottom. Remove loaf from pan
immediately and cool on a wire rack. Brush loaf tops with melted butter, slice and enjoy!</span><br />
<span style="color: black;"><span style="font-family: inherit;"></span></span><br /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5855034502553176932.post-83604044568387412912013-06-25T07:00:00.000-07:002014-09-22T12:43:00.029-07:00Sweet Potato Pizza CrustI am a carb junkie. My addiction includes breads and desserts, so to curb my carb cravings and at least try to reduce the amount of flour I consume, I thought what better way than a sweet potato crust pizza. Did I mention that my husband and kids (me included) love pizza! My husband worked in the pizza business for ten years and although, he is not home to try this new experiment, I am hoping to save him a piece and give me his pizza man experienced opinion! I must give credit for the inspiration of this recipe to Tina at <a href="http://carrotsncake.com/2013/01/sweet-potato-pizza-crust.html" target="_blank">Carrots N' Cake</a>. I did make some modifications to her original recipe, so see the comments below.<br />
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Ingredients:<br />
<ul>
<li>1 1/2 cups mashed sweet potatoes (2-3 medium sized sweet potatoes)</li>
<li>1 1/2 cups whole wheat pastry flour </li>
<li>2 large eggs</li>
<li>1 cup shredded cheese (I used sharp cheddar because that is what I had on hand, but any kind would work)</li>
<li>1 tsp baking powder</li>
<li>1 tsp minced fresh garlic </li>
<li>1 tsp oregano</li>
<li>1/2 tsp curry powder</li>
<li>1/2 tsp paprika</li>
<li>dash of cinnamon</li>
<li>1 tsp salt</li>
<li>Your choice of toppings</li>
</ul>
Directions:<br />
The first step is to preheat your oven to 375 degrees F. Next, I prepared sweet potatoes for mashing by peeling and cutting into small chunks and throwing into a sauce pan with water. Let the potatoes boil until soft. Now you're ready for mashing!<br />
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Drain the sweet potatoes, but reserve a cup of the starchy sweet potato flavored water for mashing. I used a hand masher, but I suppose you could use a processor as well, just be careful not to over process. I added about a half cup of the water reserve while mashing to help make the potatoes softer. Next, I combined all the ingredients listed above, adding the mashed sweet potatoes last.<br />
<br />
The original recipe called for almond flour. It's not a staple in my pantry, so I replaced with whole wheat pastry flour instead. I purchased a 25 lb bag from Azure Standard. That's a lot of flour....What was I thinking? I am not quite sure! Those who suffer from gluten allergies could substitute with another kind of flour.<br />
<br />
The original recipe also called for garlic powder, although normally a
pantry staple in my home, I was all out and did not feel like running to
the store, so we used the fresh garlic we had on hand instead and grated with a grater.<br />
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The original recipe also called for a pizza pan. Alas, something we do
not have in our kitchen. Isn't that amazing that we love pizza so much,
but do not have a pizza stone or pan in our house?! So, instead, I
covered a cookie sheet with non-stick
cooking spray (olive oil). After making this crust, I found it did stick
to the pan, so I may use aluminum foil next time. Using a spatula, I
spread the dough into the baking pan until about a 1/2 inch thick, and
baked for 25-30 minutes until center was firm and edges were lightly
browned. </div>
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Next, we removed the crust from the oven, added toppings, and baked for another 5-7 minutes until the cheese was completely melted. My kids loved the beef and barbeque pizza, but the asparagus, although still good, was not their favorite.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-78989247421044245332013-06-04T07:00:00.000-07:002013-06-20T07:05:35.164-07:00Easy Slow Cooker Chicken with Garlic and Lemon This delicious and easy recipe is inspired by the Harcombe Diet cookbook. For any of you who are not familiar with the Harcombe Diet, it's established by the experiences and research of Zoe Harcombe, a nutritionist from the UK. She is an <span class="st">author, obesity researcher and nutritionist graduated from Cambridge University. This is what I take most from her books and diet research; eat a clean diet by limiting processed foods, sugar, and carbs, exactly what I want my family to experience.</span><br />
<br />
<span class="st">This is one of my favorite recipes from her Harcombe Diet recipe book. I have tweaked it to fit my busy lifestyle, by transferring the cooking process from the oven to the slow cooker. My family enjoys this recipe, too! Another great perk about this recipe; it's simple and so are the ingredients.</span><br />
<span class="st"><br /></span>
<span class="st">Ingredients:</span><br />
<span class="st">one whole chicken</span><br />
<span class="st">6-8 cloves garlic</span><br />
<span class="st">2 whole lemons</span><br />
<span class="st">salt and black pepper</span><br />
<span class="st">Olive oil </span><br />
<span class="st">2 cups chicken stock or vegetable broth</span><br />
<span class="st"><br /></span>
<span class="st">Add two cups of chicken stock to your slow cooker. After removing giblets, stuff 1/2 the garlic cloves and lemons inside the chicken. My bird is from a local producer, Maxwell Colony. I feel the quality of these birds is exceptional! </span><br />
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<span class="st">I place the bird in the slow cooker upside down so the juices can penetrate the breast meat. To add more flavor to the meat, I drizzle olive oil on top of the skin and in between the skin and meat.as well as half of the garlic cloves. </span><br />
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<span class="st">Season with salt and pepper. Cook on low heat all day (8-9 hours) or on high heat for 5-6 hours until the bird is cooked thoroughly. I usually serve with vegetables. This particular meal I served with steamed organic carrots from Azure Standard.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9qnzXgBByNagrrCBUrm5Zbb6Lq5Kt1mYpPNn645FICJoiSDO0ucCZ6E2rGrruvPf-O4wJ43zBOU4HtK02iEbYao5nINzLmCcH2ASfPmYGfdqL3HACsHenSfbrzHkk7NC1YN0XH-i2RQ/s1600/IMG_20130528_142041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9qnzXgBByNagrrCBUrm5Zbb6Lq5Kt1mYpPNn645FICJoiSDO0ucCZ6E2rGrruvPf-O4wJ43zBOU4HtK02iEbYao5nINzLmCcH2ASfPmYGfdqL3HACsHenSfbrzHkk7NC1YN0XH-i2RQ/s320/IMG_20130528_142041.jpg" width="320" /></a></div>
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<span class="st">My take on chicken, beef, or vegetable Stock and broth, if you can't understand the ingredient list, don't buy it. I like buying most </span>organic brands because when I read the ingredient list, I can understand every ingredient. When I look at a brand like Swanson's, I find autolyzed yeast extract. What is that? Well, after further research, it turns out to be monosodium Glutamate (MSG). MSG is a form of concentrated salt. Because the kind of MSG we find at the store is processed, it can cause many adverse
reactions, including skin rashes, itching, hives, nausea, vomiting,
migraine headaches, asthma, heart irregularities, depression and even
seizures. Since MSG has gained a bad rap because of its ability to cause headaches and migraines, the food market changes MSG's name. Other names used to disguise MSG include <b>autolyzed yeast, yeast extract, maltodextrin, hydrolyzed
protein, sodium caseinate, mono-potassium glutamate, and textured
protein</b>. (<a href="http://www.naturalnews.com/">www.naturalnews.com</a>)<span class="st"></span><br />
<br />
<br />
I once thought that Rachel Ray's broth was safe to use and maybe even healthy for me, until I read about MSG and its other names and forms. Why would food companies choose to use these ingredients? Because MSG can enhance the flavor of low quality foods and reduce production costs. Natural flavoring such as "natural chicken flavoring" is another ingredient I try to avoid. What is that exactly? <a href="http://www.thesweetbeet.com/natural-flavorings/" target="_blank">The Sweet Beet</a> wrote a great article about this same topic and I found it very enlightening. If you have time, hop over to read it.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-46348149423738486552013-05-29T10:28:00.000-07:002013-05-29T10:28:18.482-07:00Cream of Asparagus SoupWe've had an unusually cold spring with ice and snow storms even in late April. Today's forecasted high is in the low 60's with clouds making the day very gloomy and leaving the potential for rain unfortunately high. Soup sounds like a great meal for this family. This is the season for asparagus and even with the late spring and cool temperatures you can find it in abundance at the market. Here is today's recipe and the kids devoured it, asking for seconds and thirds! This can be made Harcombe friendly or gluten free by using corn or almond flour instead of whole wheat flour. This is one recipe we will certainly make again and so simple, too!<br />
<br />
Ingredients:<br />
<br />
1/2 cup onions diced<br />
1/2 cup celery diced<br />
6 TBSP butter<br />
6 TBSP whole wheat flour<br />
3 cups skim milk<br />
1 bunch asparagus, cut into 1 inch pieces<br />
Dash of nutmeg<br />
salt and pepper for seasoning<br />
<br />
Dice the onions and celery and leave to the side. In a sauce pan, add
the butter and melt. Once melted, stir in the flour. This will thicken
the butter and make a paste. Add the milk one cup at a time, making sure
the sauce thickens each time you add the next cup of milk. Finish by
adding the asparagus, nutmeg, salt and pepper. Let it cook for a few
more minutes until the asparagus brightens in color. We served over
homemade whole wheat bread or serve by itself. The homemade bread is a
great and easy recipe...watch for that post soon to come!<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-69811793522736913062013-04-09T15:38:00.002-07:002013-04-09T15:43:52.831-07:00Carrot Cake (sweetened with crushed pineapple and juice)<div style="color: black; padding-left: 20px;">
<span class="ingredient">Dear David's birthday, his first, and I wanted to make something special and healthy. I found this recipe on Cooks.com, but the original recipe called for 6 tablespoons of sugar. I wanted something totally sugar free for my baby and only sweetened with fruit juice concentrate, so I just cut the sugar and added more crushed pineapple and unsweetened pineapple juice concentrate. The recipe turned out great and even my mother was asking for the recipe and my father-in-law enjoyed it, too! </span><br />
<span class="ingredient"><br /></span>
<span class="ingredient">Ingredients:</span><br />
<br />
<span class="ingredient">1 c. all-purpose flour</span><span class="ingredient"> </span></div>
<div style="color: black; padding-left: 20px;">
<span class="ingredient">3/4 c. whole wheat flour</span><br />
<span class="ingredient">1 tsp. baking powder</span><br />
<span class="ingredient">1/2 tsp. baking soda</span><br />
<span class="ingredient">1/2 tsp. cinnamon</span><br />
<span class="ingredient">1/2 tsp. ginger</span><br />
<span class="ingredient">1/4 tsp. salt</span><br />
<span class="ingredient">1/2 c. olive oil</span><span class="ingredient"> </span></div>
<div style="color: black; padding-left: 20px;">
<span class="ingredient">2 eggs</span><br />
<span class="ingredient">1/4 c. unsweetened pineapple juice concentrate</span><br />
<span class="ingredient">1 tsp. vanilla</span><br />
<span class="ingredient">1 c. shredded carrots</span><br />
<span class="ingredient">1/2 c. raisins</span><br />
<span class="ingredient">3/4 c. crushed unsweetened pineapple, drained</span><br />
<br />
</div>
<div style="color: black; padding-left: 20px;">
</div>
<div class="instructions">
<div style="text-align: center;">
Very first step, preheat the oven to 350°F and grease and flour two 8x8x2 inch pans. Next, I grated the carrots using this old outdated archaic food processor. It looks like its from the 60's, because it is from the 60's. A hand me down from my mother that I will not let go. It's dependable and efficient. They don't make 'em like this one anymore!</div>
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After that, I tossed the dry ingredients in one bowl. In a second bowl, I stirred the oil, eggs,
juice and vanilla.<br />
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<div style="text-align: center;">
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<div style="text-align: center;">
Stir the liquid into dry ingredients until smooth. </div>
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<div style="text-align: center;">
Add the carrots, raisins and pineapple. </div>
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<br />
<div style="text-align: center;">
Scrape the batter into prepared pans and bake 35-40
minutes. Cool in the pan on a rack for about one hour or if you are like me, till you have time to come back and frost, which may be the next day.</div>
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<div style="text-align: center;">
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<div style="text-align: center;">
The finishing touch, frost with Cream Cheese Frosting. See recipe below. I hope your family enjoys it as much as mine did!</div>
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<div style="text-align: center;">
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<br />
<div style="text-align: center;">
Cream Cheese Frosting</div>
<div class="instructions" style="text-align: center;">
For Carrot Cake or Applesauce Cake.</div>
<div style="padding-left: 20px; text-align: center;">
<span class="ingredient">1 8 oz. pkg. cream cheese</span><br />
<span class="ingredient">5 tbsp. unsweetened pineapple juice concentrate</span><br />
<span class="ingredient">1/2 tsp. vanilla</span><br />
<span class="ingredient">1/2 tsp. finely grated orange zest</span></div>
<div class="instructions" style="text-align: center;">
Beat all ingredients together until smooth.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-25895218920458156142013-02-17T17:13:00.000-08:002013-02-17T18:46:02.536-08:00Bacon, Celery Salad with Tomatoes; The New BLT!It was one of those days where I was too lazy to go to the store and buy lettuce for a BLT, but noticed that I had plenty of celery in my fridge. Maybe lazy is not so much the word, but my hands were full with my two youngest at home and one with bronchitis. No way I was going to the store with these two in pursuit.<br />
<br />
"Hmmmm, could I substitute celery for lettuce in my BLT?", I wondered to myself.<br />
<br />
I think I should experiment and see if this can happen. The bacon was already under the broiler. The toast in the toaster. What do I have to loose? I needed to decide soon or find something else for my Sunday afternoon lunch because my stomach was growling and so was the stomach of my three year old.<br />
<br />
I made the leap and gave it a try, and let me tell you, I am so glad I did. It was wonderful and even my three old enjoyed it and asked for seconds!<br />
<br />
Ingredients:<br />
4 stalks of celery, washed and diced into small bite size pieces<br />
1/3 pint of grape tomatoes<br />
2 thin slices of onion, diced<br />
4 TBSP Real Mayonnaise<br />
A dash of salt, pepper, and basil<br />
<br />
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<div style="text-align: center;">
Did I mention that I didn't have large tomatoes...only grape tomatoes in the fridge?!</div>
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All the vegetables diced and ready for the mayo, salt, pepper, and basil. </div>
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Ready for the toast and bacon! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FbM4nf2w2_R2lGg-Sic4Wii_o7owBwLCcWMGCQJ3lAlmosoM4BmBhfux7SHA8SToN8C91JDYcSzA_t_mWEY22f6pPK8JbdYGz5-uvYd3baYFSSi86a92QAX04C_FoM341SSHM6P3YTM/s1600/IMG_20130217_130232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FbM4nf2w2_R2lGg-Sic4Wii_o7owBwLCcWMGCQJ3lAlmosoM4BmBhfux7SHA8SToN8C91JDYcSzA_t_mWEY22f6pPK8JbdYGz5-uvYd3baYFSSi86a92QAX04C_FoM341SSHM6P3YTM/s320/IMG_20130217_130232.jpg" width="320" /> </a></div>
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This was delicious and something I will do again, especially when I am lacking the appropriate ingredients for the same old BLT. My new BLT, the BCsT; Bacon, Celery salad with Tomatoes! </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-44577428753582665742013-01-28T19:40:00.002-08:002013-01-28T19:40:54.537-08:00Homemade Flour TortillasIt seems like forever since I posted a recipe to this blog and only yesterday when I was holding my youngest newborn son, just a tiny babe...Now, he is no longer a tiny babe, but a strong growing boy almost one year old. This realization just increases my desire to find healthy unprocessed meals for my family to consume. Tonight's experiment, homemade flour tortillas!<br />
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I have always wanted to try these, but was afraid it would be difficult or take too much time, but in reality, it was so easy, a few simple ingredients and a few easy steps. My inspiration for this recipe was a blog called <a href="http://tastykitchen.com/blog/2012/03/homemade-tortillas/" target="_blank">Tasty Kitchen</a>. I am so grateful for the detailed steps and all the pictures that made this so easy for a visual learner like myself. I see myself using this recipe often! Next time, I think I will try whole wheat flower and see how it tastes.<br />
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Ingredients<br />
<ul class="ingredients" id="ingredients-18430">
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 cups</span> <span itemprop="name">Organic, Unbleached Flour</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">Salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ teaspoons</span> <span itemprop="name">Baking Powder</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">⅓ cups</span> <span itemprop="name">Olive Oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">Hot Water</span></span></li>
</ul>
<span itemprop="instructions"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4IyWMD1VMjh4mEr71jOWW3j2F9sJm-MarpZKL8DgOIbw_YmDUbsLmxc3TdEUYOUHkcZihZy9p-HSI8k3Odb6q3AyuwsNFoYFES3ECtIvLsx8kunOAG0CYFxZ__rz5UTd_0Lhb_wI3kU/s1600/IMG_20130128_182006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4IyWMD1VMjh4mEr71jOWW3j2F9sJm-MarpZKL8DgOIbw_YmDUbsLmxc3TdEUYOUHkcZihZy9p-HSI8k3Odb6q3AyuwsNFoYFES3ECtIvLsx8kunOAG0CYFxZ__rz5UTd_0Lhb_wI3kU/s320/IMG_20130128_182006.jpg" width="320" /> </a></div>
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<span itemprop="instructions">Mix the flour, salt, and baking powder
with a whisk. Add the olive oil and mix with your fingers until all the
oil is incorporated and the mixture looks like fine crumbs. Add 1 cup
of hot water and mix until a ball is formed. </span><span itemprop="instructions">Cover with plastic wrap and
let the dough rest for about 30 minutes or let it rest over night to have it prepared in advanced.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUJ4uGwK516oqjBNBdU2k_CrYQ2WTfuxQaFUXernHHxxuIo0XKxY0JD8GQNvoLCX9CvTCgkihF633JLfz0RrYGRQemYezy7d5_18-YtxeefWQ67YUN7Facl7P_OCR0Jqv3jMqtGkiw8U/s1600/IMG_20130128_183800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUJ4uGwK516oqjBNBdU2k_CrYQ2WTfuxQaFUXernHHxxuIo0XKxY0JD8GQNvoLCX9CvTCgkihF633JLfz0RrYGRQemYezy7d5_18-YtxeefWQ67YUN7Facl7P_OCR0Jqv3jMqtGkiw8U/s320/IMG_20130128_183800.jpg" width="320" /> </a></div>
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<span itemprop="instructions">Divide the dough into 12 balls and roll out one at a time on a
floured surface. Notice I only have eight in the bowl...I remembered to take a picture after I already started rolling out the dough.</span></div>
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<span itemprop="instructions">Brush off excess flour. Cook on a hot, ungreased
griddle over medium-high heat. Turn the tortilla when brown blisters
form on the first side and you notice air bubbles forming. Stack the tortillas and serve warm.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdOae7LwrmnrsmMDExFr-vwhEK27oI_CA9MXSBTAMkPjO-N72LhkidL5EMhYYo7Dbkr0AJTyHKg5t6Cg9qbG_3Rs5G5V_tWcHC_BQ9rzx3FOfM9kwEmqoVANBMQu2m-DK6SAmkQm8q4Y/s1600/IMG_20130128_191111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdOae7LwrmnrsmMDExFr-vwhEK27oI_CA9MXSBTAMkPjO-N72LhkidL5EMhYYo7Dbkr0AJTyHKg5t6Cg9qbG_3Rs5G5V_tWcHC_BQ9rzx3FOfM9kwEmqoVANBMQu2m-DK6SAmkQm8q4Y/s320/IMG_20130128_191111.jpg" width="278" /> </a></div>
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I think we have a winner with this recipe! My daughter is all smiles as she enjoys a supper of slow cooker pork fajitas with lettuce, cheese, and black bean and corn salsa. My school aged children will be enjoying these tortillas for school lunch as a quesadilla with extra cheese and pork from today's slow cooker meal. </div>
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-57377981914940966982012-10-24T15:42:00.001-07:002012-10-24T15:46:29.240-07:00Whole Wheat Sugar Free Apple CakeI love the fall weather and especially the crispness and sweetness of the apples. I recently purchased 20 lbs of organic Fuji apples from Azure Standard, a provider of quality bulk and natural foods. I think half is already gone. My favorite clean eating recipe for apples is apple cake and my kids love it, too! What I love most about this recipe is no sugar is needed. The apples' own sweetness makes this recipe a delightful dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DO6_cxdI3ZDg_q7avujraBqPWU40P-ed6xs0pID9dq7JiH0WWxnWaETnuh2V3L-km8z1322JPsrY0_S6RkXkyx4lEAbG0XustJSHEtzmFsEAhJvLKsq5sjQmy2Jo3tHXWl-MllRSRr0/s1600/IMAG1417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DO6_cxdI3ZDg_q7avujraBqPWU40P-ed6xs0pID9dq7JiH0WWxnWaETnuh2V3L-km8z1322JPsrY0_S6RkXkyx4lEAbG0XustJSHEtzmFsEAhJvLKsq5sjQmy2Jo3tHXWl-MllRSRr0/s320/IMAG1417.jpg" width="320" /></a></div>
INGREDIENTS:<br />
<ul>
<li>
1 stick (8tbsps) unsalted butter, softened and cooled</li>
<li>
½ cup apple sauce unsweetened</li>
<li>
3 large eggs</li>
<li>
1 teaspoon vanilla extract</li>
<li>
1 cup and 2 tablespoons whole wheat flour</li>
<li>
1 teaspoon baking soda</li>
<li>
½ teaspoon salt</li>
<li>3-4 large apples, cored, peeled and cut into 1-inch cubes</li>
</ul>
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Preheat the oven to 350 degrees Fahrenheit. Spray an 8- to 9-inch pan with olive oil.
Using an electric mixer or hand whisk, mix the butter, apple sauce, eggs, and vanilla until well combined.<br />
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Combine the flour, baking soda and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth. Fold in the apple cubes.<br />
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Pour the batter in the prepared pan. Bake until the cake is set and
slightly browned, about 35 minutes. Serve with homemade ice cream or
store bought works just as well.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-68585234043304791682012-08-29T16:46:00.000-07:002012-10-23T15:29:55.751-07:00Quick and Easy Chocolate PuddingMy oldest son and I have a love in common...we both truly and deeply love chocolate. My son especially loves chocolate pudding, but after reading the ingredients' list on a package of instant pudding and discovering that many of the ingredients are unrecognizable and even derived from petroleum, such as artificial food colorings and additives, I decided that chemically processed and artificially flavored pudding is not something I want my family to consume on a regular basis. I love the real food tips that are provided by one of my favorite bloggers, Lisa, at <a href="http://www.100daysofrealfood.com/" target="_blank">100 Days of Real Food</a>. She has a great article on artificial food dyes. After doing my own research and reading her article, I definitely decided that artificial food dyes and chemical supplements in food is not something I really want my family to eat.<br />
<br />
So, I found this simple, easy, and less processed alternative. Granted, this recipe requires sugar, but sugar consumed occasionally and in small amounts by my family is acceptable by me. The original recipe, from Debra at <a href="http://allrecipes.com/recipe/hasty-chocolate-pudding/Detail.aspx">allrecipes.com</a>, required a full cup of sugar for 8 servings. I reduced the amount of sugar by half and only used a half cup instead and added butter and vanilla for extra smoothness and flavor. My kids love it! Now, if only I could make it taste great without the sugar...hmmmm...a work in progress.<br />
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Ingredients: <br />
1/2 cup confectioners sugar (you could use granulated sugar instead, I just like the smoothness of the powdered sugar)<br />
2/3 cup unsweetened cocoa powder<br />
1/4 cup cornstarch<br />
4 cups milk<br />
1 TBSP vanilla <br />
1 TBSP butter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE34gobK8o6KIeS34qLm99CWEL8Dc_E4YsOuqMkP7ZmvAnGyGAfAv_EJCoqDQFBzhHWvF88_vTUyztbcoFMTM3mwPkLtsO6dlWty97MuoApZGZT8g4ptaCdvYiixn8gJTg28-6Xzb3bgg/s1600/IMAG1357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE34gobK8o6KIeS34qLm99CWEL8Dc_E4YsOuqMkP7ZmvAnGyGAfAv_EJCoqDQFBzhHWvF88_vTUyztbcoFMTM3mwPkLtsO6dlWty97MuoApZGZT8g4ptaCdvYiixn8gJTg28-6Xzb3bgg/s320/IMAG1357.jpg" width="320" /></a></div>
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In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. <br />
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<br />
Whisk in milk a little at a time so the mixture does not have any dry lumps. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla and butter. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8n5u0irfTJ0ZnmI_P5EgQBwvMvO0DMCv4bSqz8CCTpxXCIC0gJzX6hOvMeolKS-FhrQSCpiaHJFWpud2hYPXHrDNjontRF7KnbGTe0jV3k_xD1rmrqU518w-5-TsohP36ou68dixmJtM/s1600/IMAG1361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8n5u0irfTJ0ZnmI_P5EgQBwvMvO0DMCv4bSqz8CCTpxXCIC0gJzX6hOvMeolKS-FhrQSCpiaHJFWpud2hYPXHrDNjontRF7KnbGTe0jV3k_xD1rmrqU518w-5-TsohP36ou68dixmJtM/s320/IMAG1361.jpg" width="320" /></a></div>
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I have a secret to share with you. If you don't know me by now, I am a little impatient, especially when it comes to chocolate...so...sometimes I cook for 2 minute intervals rather than 1 minute intervals as the original recipe states. My only caution is to watch the microwave to make sure the chocolate pudding does not bubble over your microwave safe container as its cooking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmyH13ppkSIYINNRonzObj8jTEFvmiV8fVP8ZAPwAVZ2YWZ-g8FXaKQoxDiwzcaQLr0mANz8kgcoKM5Pe3aOsPx9XDrDFuNcCUNuhoNv3_YBVdvihFj4v0CH1yYhalbWPt8znA-vn2GU/s1600/IMAG1362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmyH13ppkSIYINNRonzObj8jTEFvmiV8fVP8ZAPwAVZ2YWZ-g8FXaKQoxDiwzcaQLr0mANz8kgcoKM5Pe3aOsPx9XDrDFuNcCUNuhoNv3_YBVdvihFj4v0CH1yYhalbWPt8znA-vn2GU/s320/IMAG1362.jpg" width="320" /></a></div>
<br />
Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming (I know, I know, in previous blog entries I have written how I dread
plastic wrap on warm food, but if someone comes up with a different way
to prevent the surface of the pudding from forming a skin, let me know), and chill in the refrigerator or if you are like me, eat it immediately after its cool enough to touch your mouth! You could go without the plastic wrap. The chocolate skin on top tastes just like the pudding, just firmer and thicker in texture.<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5855034502553176932.post-53855057165591192752012-08-28T12:13:00.001-07:002012-10-23T15:26:21.147-07:00Unsweetened Banana Muffins with Chocolate (Carob) ChipsI am always in search of clean eating recipes for me and my family to
consume, the entire purpose of this blog. When I use the phrase clean
eating, I refer to unprocessed and totally sugar free without any honey,
agave, and especially without any artificial sweeteners. Sometimes though....I crave something sweet, usually chocolate...o.k. to be honest the only sweet thing I usually crave is chocolate.<br />
<br />
When you bake
muffins following this recipe, the ripe bananas add enough sweetness that you do NOT need to add sugar, honey, or sweetener of any sort. Add some
cinnamon along with the bananas and the muffins are sweet enough to eat. I have made this recipe before and have even included the recipe on my blog, but this time, we added "carob" chips to the mix for a different twist and to sedate my chocolate craving. To be honest though, "carob" chips are not chocolate and I would prefer 70-80% cocoa chocolate chips with very low sugar content, but the kids find dark chocolate too bitter for their taste buds.<br />
<br />
What are "carob" chips you ask? I am so glad you asked..."Carob" chips are made from the carob plant. It is an evergreen plant native to the Mediterranean region, but
now grows in other locations, like California. To find out more about "carob" chips, visit this link at <a href="http://www.ehow.com/about_5470849_carob-chips.html" target="_blank">eHow Food</a>.<br />
<br />
There are some health benefits to eating carob chips. Carob needs less sugar than chocolate to make it sweet, carob chips have one third of the calories of chocolate, and because it is not chocolate, it is safe for animals to eat! <br />
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<h3>
Ingredients:</h3>
6 lg. bananas<br />
2 tsp cinnamon<br />
2 eggs<br />
2/3 cups melted butter <br />
2 tsp baking soda<br />
2 tsp baking powder<br />
1 tsp sea salt<br />
3 cups organic whole wheat flour<br />
1 cup "carob" chips or dark chocolate chips (70-80% cocoa content)<br />
<br />
Mash bananas. Add cinnamon and slightly beaten eggs. Add melted butter. <br />
Sift dry ingredients together and add to above mixture. Add carob or chocolate chips. Mix until
moistened. Bake at 375 degrees for 20 minutes. This makes two dozen
muffins, which my kids loved as a snack!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierZAYRYYs42YbTVTwCA9ikkYfgpHSQCQIMJqA8pH5ATl6xloUPmhpd_FBLZI0gpZ6-oIA1GGB4x_at7Nk0g5nu1VFbRn74vpL0KJjCVxFPJCD-R0u_UAnhujKZ886-BYy8FKf8EajA9s/s1600/IMAG1350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierZAYRYYs42YbTVTwCA9ikkYfgpHSQCQIMJqA8pH5ATl6xloUPmhpd_FBLZI0gpZ6-oIA1GGB4x_at7Nk0g5nu1VFbRn74vpL0KJjCVxFPJCD-R0u_UAnhujKZ886-BYy8FKf8EajA9s/s320/IMAG1350.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix the dry ingredients together first. My kids love making this recipe!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0c_kUmtFmQaQp3bhiQImECjl8XMlHtDErC-iHhBmk9YOLsPXDRLCr9HI9QTo7yfGZqiHmAtjqFTRM7eoCSK6AnEdXxmn9DS3C4ZBKG6bzhz7PvsCwz3X63mHkOoTIgb5wHCJBYIN1lkU/s1600/IMAG1351.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0c_kUmtFmQaQp3bhiQImECjl8XMlHtDErC-iHhBmk9YOLsPXDRLCr9HI9QTo7yfGZqiHmAtjqFTRM7eoCSK6AnEdXxmn9DS3C4ZBKG6bzhz7PvsCwz3X63mHkOoTIgb5wHCJBYIN1lkU/s320/IMAG1351.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the wet ingredients to the sifted dry ingredients.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cZfrPJocu7BUKhh94RCzG2vOr6f7qhhVnvXGSpxfUpKpN7B8jJfNqWLqN2LJKmqSXHO0MbLmik6MUkOaxj_09B6iPtASY78Ung1icatNx4BOvDjhsStaK5xklgr1B6l-Eo_KNDNkego/s1600/IMAG1352.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cZfrPJocu7BUKhh94RCzG2vOr6f7qhhVnvXGSpxfUpKpN7B8jJfNqWLqN2LJKmqSXHO0MbLmik6MUkOaxj_09B6iPtASY78Ung1icatNx4BOvDjhsStaK5xklgr1B6l-Eo_KNDNkego/s320/IMAG1352.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dear son loves to break the yokes with his fingers.</td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-24343495323914444442012-07-18T17:32:00.000-07:002012-10-23T15:30:22.120-07:00Corns, Beans and RiceI still have many boxes of brown rice to eat and still have a few recipes up my sleeve to try. Here is one more I pulled out of my pocket by mixing ingredients I have on hand. My husband so enjoyed this dish that he ate it as his main meal rather than a side dish as originally intended. <br />
<br />
Ingredients:<br />
<ul>
<li>1 cup frozen sweet corn kernels cooked</li>
<li>3 cups cooked brown rice</li>
<li>2 cans pinto beans, drained and rinsed</li>
<li>1 green or red pepper diced </li>
</ul>
<br />
Dressing: <br />
<ul>
<li>3-4 TBSP olive oil</li>
<li>Juice of 1 lime or 2 TBSP bottled lime juice</li>
<li>1 TBSP ground cumin</li>
<li>1 TBSP ground garlic</li>
<li>1 TBSP onion powder </li>
<li>3 TBSP cilantro</li>
<li>kosher salt and ground black pepper to taste</li>
</ul>
<br />
Directions:<br />
In a small bowl, whisk together the olive oil, lime juice, cumin, garlic, onion powder, and salt/pepper. In a large bowl, mix the rice, corn, peppers and beans. Fold in the dressings with the rice and vegetables.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-34518369685119254762012-05-28T19:12:00.000-07:002012-10-23T15:31:58.879-07:00My Quest for truly Sugar Free JamI have been on the search for a truly sugar free homemade recipe for jam or jelly, I would say, for many years now. I know that grocers sell sugar free jam sweetened with fruit juice in the store without any artificial sweeteners, but the price is really not economical for my family, especially considering the amount of peanut butter and jelly sandwiches we eat in our household. Many times (because we are out of jelly and I just can't see myself spending $3 on a teeny tiny jar of jam) we eat only peanut butter sandwiches, natural peanut butter without the sugar.<br />
<br />
I thought I hit the jackpot one day when I found a canning recipe on Pinterest that only required three ingredients; strawberries, water, and 1 box of <span class="ingredientNodeInner">SURE-JELL (For Less or No Sugar Needed Recipes) Premium Fruit Pectin</span>. I have never used fruit pectin before (I am only a beginner canner) and upon further research (after I already paid for the pectin and brought it home) discovered that one of the very first ingredients is dextrose, an artificial sweetener! Well, there goes that idea. So in my quest for a truly sugar free jam, I found a second recipe that looked promising, but again the ingredient list included honey, which is a natural sugar, but something I was looking to avoid. My mother recently discovered a list of food items that she is truly sensitive to and honey and any sugars (artificial or natural) are on that list. I wanted to create something that she could enjoy on her <b>gluten free sugar free yeast free</b> piece of bread. So I eventually stumbled across a freezer jam recipe from <a href="http://www.thriftyveggiemama.com/2011/06/strawberry-freezer-jam-no-sugar/" target="_blank">Thrifty Veggie Mama</a>. BINGO! Exactly what I was looking for!<br />
<br />
You know me...I am not one to follow a recipe exactly, so this is the recipe I created using Thrifty Veggies Mama's recipe as inspiration. This first recipe was incredibly sweet using the juice concentrate alone, so my second batch, I modified and used fruit juice instead. Something else I realized after my first batch, make sure to chop the strawberries into tiny pieces to make the jam more spreadable. If the strawberry pieces are too large, it will not spread easily onto your bread. Also, very important, when a recipe says stir constantly, do it! I, of course, walked away from the stove and almost ended with a burnt gloppy mess of fruit syrup.<br />
<br />
<b>First Attempt at this recipe...</b><br />
<b> </b> <br />
Ingredients:<br />
1 can frozen berry blend 100% juice concentrate<br />
5 TBSP cornstarch<br />
2 TBSP lemon juice<br />
3 cups fresh chopped strawberries<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDl23Xzg5CtbFWxp9ZV0TTM5GiD7CDLRlveCpaNHvmTPk6_FePteHhnPKz7FswUt2ukMRTrev-MfyrKVwo-K0ZpOQA1FfFZoR1sMT9K7yy3yGFTDUD5HQ0l367v6cQBx5QJD9zUTVN13Q/s1600/IMAG1195.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDl23Xzg5CtbFWxp9ZV0TTM5GiD7CDLRlveCpaNHvmTPk6_FePteHhnPKz7FswUt2ukMRTrev-MfyrKVwo-K0ZpOQA1FfFZoR1sMT9K7yy3yGFTDUD5HQ0l367v6cQBx5QJD9zUTVN13Q/s320/IMAG1195.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dear daughter helping with the chopping.</td></tr>
</tbody></table>
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<br />
In a blender, I combined the first 3 ingredients. Then, poured into a saucepan and brought to a boil. Make sure to stir constantly until thick and clear. Next, I folded in 3 cups fresh chopped strawberries. Finally, I added the jam to 5 1/2 pint jars or several plastic containers and placed in the freezer. I did save one jar and placed it in the refrigerator to enjoy with our next meal. The jam can be stored in the refrigerator for up to two weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_11i2zqlRzNFO6p54HxzdLP5Su45TjQQp2E9G7RNnEGrCQ0ZVivrXae5OF7x5L5AiSVp4brJlqcZ61QpZbllx3BnqjupxX-0CIrglrutKWUtlF526gEAMblIqVc2mqXpIqiOP8pXqCvI/s1600/IMAG1198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_11i2zqlRzNFO6p54HxzdLP5Su45TjQQp2E9G7RNnEGrCQ0ZVivrXae5OF7x5L5AiSVp4brJlqcZ61QpZbllx3BnqjupxX-0CIrglrutKWUtlF526gEAMblIqVc2mqXpIqiOP8pXqCvI/s320/IMAG1198.jpg" width="258" /></a></div>
<br />
<b>Second Attempt at this recipe, I doubled the ingredients and used fruit juice rather than concentrate...</b><br />
<br />
Ingredients:<br />
3 cups 100% fruit juice from concentrate (this time I used Apple Kiwi Strawberry, I ran out of the berry blend)<br />
10 TBSP cornstarch<br />
4 TBSP lemon juice<br />
6 cups fresh chopped strawberries<br />
<br />
In
a blender, I combined the first 3 ingredients. Then, poured into a
saucepan and brought to a boil. Stir constantly until thick and clear.
Fold in 3 cups fresh chopped strawberries. Add to jars or plastic
containers and place in the freezer or store in the refrigerator for up
to two weeks.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLXGPhG4N3Mq5Ug1-m3ctTVbM9a1r3TWQ2hNuXGlss75mAt2wR0mNLWPoiBRsSTEyIECkL2la2_YZGtOmfZXzcd3pc9c8FzOmlHaMKVRrmLd6H4yb7JzzDMqyZubZkXz2x-ZH_KMQ_xw/s1600/IMAG1197.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLXGPhG4N3Mq5Ug1-m3ctTVbM9a1r3TWQ2hNuXGlss75mAt2wR0mNLWPoiBRsSTEyIECkL2la2_YZGtOmfZXzcd3pc9c8FzOmlHaMKVRrmLd6H4yb7JzzDMqyZubZkXz2x-ZH_KMQ_xw/s320/IMAG1197.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice the jam made with fruit juice is lighter in color. The doubled batch yielded 8 1/2 pints and 2 small plastic containers.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJn4446cT4zOL_1tDB8CZcWhkroKP0w80dgecVhG0i7XtmW4mSGJBxuS7ifnbfLQQUm4bP_S38v3NUkwE_MrRMr2ph5-LMb7-bsHl3F572DO0V-JxKb21cPSLM4D8pldKct9d8yf853Y/s1600/IMAG1201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJn4446cT4zOL_1tDB8CZcWhkroKP0w80dgecVhG0i7XtmW4mSGJBxuS7ifnbfLQQUm4bP_S38v3NUkwE_MrRMr2ph5-LMb7-bsHl3F572DO0V-JxKb21cPSLM4D8pldKct9d8yf853Y/s320/IMAG1201.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The jam was great on our roast beef sandwich.</td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-6440793786769387012012-05-23T13:41:00.001-07:002012-07-17T11:33:24.189-07:00Truly Sugar Free Whole Wheat Banana MuffinsI am always in search of clean eating recipes for me and my family to consume, the entire purpose of this blog. When I use the phrase clean eating, I refer to unprocessed and totally sugar free without any honey, agave, and especially without artificial sweeteners. When you bake muffins with ripe bananas you do not need to add sugar. Add some cinnamon, and the muffins are sweet enough to eat. The previous banana muffin recipe in my blog not only used brown sugar, but honey as well. The recipe we tried today, truly sugar free, no sweetener what so ever except the bananas themselves. It was a big hit with the kids, but I can't lay claim to this recipe. I found it online at Hub pages, uploaded by <a href="http://bob-ewing.hubpages.com/hub/No-Sugar-Added-Banana-Muffins-Recipe" target="_blank">Bob Ewing</a>. His original recipe yielded 12 muffins, not enough for my family, so I doubled the ingredients.<br />
<h3>
</h3>
<h3>
Ingredients:</h3>
6 lg. bananas<br />
2 tsp cinnamon<br />
2 eggs<br />
2/3 cups melted butter <br />
2 tsp baking soda<br />
2 tsp baking powder<br />
1 tsp sea salt<br />
3 cups organic whole wheat flour<br />
<br />
<br />
Mash bananas. Add cinnamon and slightly beaten eggs. Add melted butter. <br />
Sift dry ingredients together and add to above mixture. Mix until moistened. Bake at 375 degrees for 20 minutes. This makes two dozen muffins, which my kids loved as a snack!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5855034502553176932.post-82625976063032077852012-05-16T18:10:00.001-07:002012-10-23T15:35:08.033-07:00Coconut Rice Pudding<br />
Remember in my previous post, I have many boxes of brown rice to go through and what a blessing to find a dessert that uses brown rice. I love rice pudding but never have used brown rice to make it. I remember this dessert as a school girl enjoying it as a side with my school lunch. The inspiration for this recipe was found at TV Food Network with some modifications of course. I cut the sugar to 2 TBSP from 1/2 cup, cut the liquid measurements in half, and added more rice than the recipe required. Hope you enjoy this recipe as much as our family did!<br />
<br />
Ingredients:<br />
1 (13 1/2-ounce) can coconut milk (unsweetened)<br />
1 3/4 cups milk <br />
2 1/2 cup brown rice <br />
1/4 teaspoon fine salt <br />
2 TBSP sugar<br />
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Put the coconut milk, milk, rice, and salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1/2 hour. <br />
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Remove the pudding from the heat, transfer to a bowl, and cool in the refrigerator, about 1 hour. <br />
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To serve, top with a banana or whipped topping. <br />
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Other topping suggestions from TV Food Network: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetned with honey or 2/3 cup dried blueberries steeped in 1/2 cup boiling water. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-66361239004531301922012-05-08T11:02:00.000-07:002012-10-23T15:35:25.520-07:00Baja Black Beans and RiceIt seems like forever since my last post, but with the new baby and and running for soccer, planning for gatherings, and trying to squeeze in household chores between naps and feedings, I sometimes feel overwhelmed and not enthusiastic in my quest to try new recipes. Lately, I have been relying on freezer meals that I planned and made before baby David arrived, but ever since my stash of freezer meals has disappeared due to consumption, much of our diet lately has consisted of too many "stick in the oven" processed meals. <br />
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As I am looking for food ideas in my cupboard, I found an over abundance of brown rice, 10 boxes of brown rice as a matter of fact...What to do ...what to do?! I think it is time to use more brown rice in my cooking, so the next few days watch for recipes involving brown rice. Here is today's experiment. I served it at lunch for my boys while everyone else was at work and school. My oldest boy loved it and ate every last bite, but my middle boy refused to even try it...I thoroughly enjoyed it as well!<br />
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Ingredients: <br />
2 cups cooked brown rice<br />
1 (15 ounce) can black beans, rinsed and drained <br />
1 (15 ounce) can corn drained (or 1 cup frozen corn)<br />
2 fresh tomatoes, diced <br />
1/4 cup red onion, chopped <br />
1/4 cup cilantro, chopped <br />
1 jalapeno pepper, seeded and diced <br />
2 tablespoons fresh lime juice <br />
1 tablespoon olive oil <br />
1/2 teaspoon salt <br />
1/4 teaspoon fresh ground pepper <br />
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Directions: Cook the brown rice. While brown rice is cooking, in a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, and pepper. Once the rice completes cooking and is slightly cooled, mix with the black bean mixture and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-48829050453793560052012-03-18T12:30:00.000-07:002012-03-18T12:30:25.123-07:00Chocolate Peanut Butter CookiesOk...down one week until baby Sosa arrives and I still have a sweet chocolate craving, but I don't want to succumb to all the sugar of a normal cookie, so I have been experimenting. I have 4 jars of natural peanut butter in my cupboard (no sugar added) and need to find a way to use those as well. After searching online, I found a recipe at <a href="http://allrecipes.com/recipe/chocolate-peanut-butter-cup-cookies/">www.allrecipes.com</a> and made some modifications by reducing the sugar, increasing the amount of peanut butter, and using a high percentage of cocoa chocolate chips (which uses less sugar).<br />
<h3> Ingredients</h3><ul><li class="plaincharacterwrap ingredient"> 1 cup butter, softened</li>
<li class="plaincharacterwrap ingredient"> 1 cup creamy or crunchy peanut butter</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup white sugar</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup packed brown sugar</li>
<li class="plaincharacterwrap ingredient"> 2 eggs</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon vanilla extract</li>
<li class="plaincharacterwrap ingredient">1 1/2 cups whole wheat flour </li>
<li class="plaincharacterwrap ingredient"> 1 cup all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 1/3 cup cocoa powder</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon baking soda</li>
<li class="plaincharacterwrap ingredient"> 1 cup 60% cocoa or higher chocolate chips</li>
</ul><ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets. </span></li>
<li><span class="plaincharacterwrap break"> Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart. </span></li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5855034502553176932.post-37902554009044042222012-03-06T17:37:00.000-08:002012-03-06T17:37:45.700-08:00Zucchini Sweet Corn PancakesI am absolutely amazed at the big home run this recipe was in my house tonight. I am not even kidding when I say my youngest had four helpings along with four helpings of the cheesy scrambled eggs we made. This recipe is very similar to the zucchini pancakes I made the other day. I should have doubled the recipe because the adults had hardly any pancakes left for them! All the kids and even the hubby loved this recipe, definitely a recipe I will make again! <br />
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Ingredients:<br />
1/2 cup All-purpose Flour<br />
1/2 cup Whole Wheat Flour<br />
2 TBSP Sugar<br />
2 tsp Baking Powder<br />
1/2 tsp Baking Soda<br />
1/2 tsp Salt<br />
2 whole Eggs<br />
1 cup Greek Yogurt (nonfat Is Fine, I used a honey vanilla flavor this time)<br />
4 TBSP Melted Butter<br />
1 cup thawed frozen grated zucchini drained<br />
1 cup frozen sweet corn (from a local farmer and frozen just for this special winter meal occasion)<br />
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I first prepared my skillet for cooking by preheating to medium-high heat (350ºF). This is important or it takes even longer for the pancakes to cook!<br />
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We whisked the dry ingredients together (flour, sugar, baking powder, baking soda, salt) and then worked on the wet ingredients. In a separate bowl, I whisked the eggs, yogurt, and melted butter together. We then combined the dry and wet ingredients together and mixed until just combined.<br />
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Next step, fold in the grated drained thawed zucchini and sweet corn. I had no need to thin the batter this time because there was still so much moisture in my frozen veggies, but if you do a better job of draining than I did this time around you may want to add a little bit of milk at a time until the batter consistency reaches your desired thickness. The more you add, the thinner your pancakes will be. <br />
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Scoop batter onto the griddle or frying pan and gently spread the batter if necessary. When we saw bubbles rising around the edges, we flipped the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side).<br />
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There was no need to top these pancakes with anything. The pancakes are sweet enough on their own!Unknownnoreply@blogger.com0