1 large spaghetti squash (3-4 lb)
3 TB butter
1 TB brown sugar
4 slices bacon, cooked and diced
Salt & Pepper
Cut squash in half, lengthwise. Microwave each half seperately for 10-12 minutes or until squash is easily pierced with a fork. Scoop out squash into a large bowl. Add butter, bacon, brown sugar and s&p.
YUM!
Monday, July 30, 2012
Wednesday, June 13, 2012
Lentil Tacos
Directions
- In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
- Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.
- Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.
Homemade Refried Beans
Heat the olive oil in a saucepan over medium heat. Once hot, add the diced onion and jalapeno. Sauté until tender and golden, about 3-4 minutes. Add the garlic and stir constantly for 60 seconds. Add one can of beans with liquid and mash with a potato masher or fork until thoroughly mushed. Drain the second can of beans and add to the mushed beans. Mix and mush to your desired consistency. Add salt, pepper and cumin. Cook on low for 5 minutes. Serve topped with cheese. Enjoy.
Thursday, May 24, 2012
Curry
1 TBS red curry paste
13.5 oz can of coconut milk
1 chicken breast
1 1/2 TBS fish sauce
2 TBS sugar
one can bamboo shoots
1/4 red pepper
1/4 green pepper
1/4 small onion
1/2 cup pineapple chunks
In a bowl, whisk together curry paste and coconut milk. Transfer to pan or wok and mix in chicken, fish sauce, sugar and bamboo shoots. Bring to a boil and cook for 15 minutes until chicken is cooked through.
Mix the red bell pepper, green pepper and onion into the sauce pan or wok. Continue cooking for 10 minutes. Remove from heat and stir in pineapple, serve over cooked rice.
***
My friend, Ashley, made this for me one night, and I could NOT get enough of it. I made it myself tonight, and it turned out perfectly! This is SO YUMMY!!!!! You could definitely leave out the chicken and add other veggies. You can find canned bamboo shoots in the Asian aisle, they are tasty!
13.5 oz can of coconut milk
1 chicken breast
1 1/2 TBS fish sauce
2 TBS sugar
one can bamboo shoots
1/4 red pepper
1/4 green pepper
1/4 small onion
1/2 cup pineapple chunks
In a bowl, whisk together curry paste and coconut milk. Transfer to pan or wok and mix in chicken, fish sauce, sugar and bamboo shoots. Bring to a boil and cook for 15 minutes until chicken is cooked through.
Mix the red bell pepper, green pepper and onion into the sauce pan or wok. Continue cooking for 10 minutes. Remove from heat and stir in pineapple, serve over cooked rice.
***
My friend, Ashley, made this for me one night, and I could NOT get enough of it. I made it myself tonight, and it turned out perfectly! This is SO YUMMY!!!!! You could definitely leave out the chicken and add other veggies. You can find canned bamboo shoots in the Asian aisle, they are tasty!
Wednesday, May 23, 2012
Amaranth Hot Cereal
This recipe makes 2 servings.
The evening before, soak 1/2 cup amaranth in a bowl of water.
In the morning, rinse the amaranth well in a fine-mesh strainer with cool water. Transfer to a small saucepan and add 1 cup of water and a small pinch of salt. Bring to a boil, cover and simmer on low heat for 15 minutes. Remove from heat and let sit for 10 minutes. Stir and serve!
I like this best with a splash of milk, a sliced banana and some frozen berries. YUM!
Note: Cooked amaranth DOES have a slight crunch to it...it does not mean the grain isn't cooked.
The evening before, soak 1/2 cup amaranth in a bowl of water.
In the morning, rinse the amaranth well in a fine-mesh strainer with cool water. Transfer to a small saucepan and add 1 cup of water and a small pinch of salt. Bring to a boil, cover and simmer on low heat for 15 minutes. Remove from heat and let sit for 10 minutes. Stir and serve!
I like this best with a splash of milk, a sliced banana and some frozen berries. YUM!
Note: Cooked amaranth DOES have a slight crunch to it...it does not mean the grain isn't cooked.
|
Amaranth is high in protein and contains large amounts of dietary fiber,
iron, and calcium as well as other vitamins and minerals.
|
Amaranth also has
naturally high amounts of lysine, methionine and cysteine combined with a
balance of amino acids. These grains are round and tiny, smaller than mustard
seeds. gold in color with flecks of black. It has a crunchy texture and is very
chewy.
Wednesday, May 16, 2012
Ideas for using Chia seeds
Wondering how to use chia seeds? Chia seeds are very easy to incorporate into your diet. Below is a list of ways I have used them in my recipes. I would love to hear of your unique ways of using chia seeds.
1. Mix 1 dessertspoon of chia seeds with a quarter cup of water to make an egg substitute for baking cakes and cookies.
2. Add chia seeds to apple juice to make “sago”.
3. Grind seeds and add to hot milk to make a “porridge”
4. Mix seeds through yogurt.
5. Add seeds to soup to thicken.
6. Grind seeds and mix with flour, milk and eggs to make pancakes.
7. Add seeds to salad dressings.
8. Eat Chia seeds whole and raw as a snack.
9. Add whole seeds to diluted fruit juice to make Chia Fresca.
10. Make Chia Pudding by adding whole seeds to milk, nut milk or soy milk.
11. Blend chia seeds into smoothies.
12. Make a “lassie” by blending chia seeds, yogurt and fruit juice.
13. Add chia seeds to beaten eggs, soak for 10 minutes and make an omelette.
14. Mix with worcestershire or bbq sauce and brush over barbequed meats.
15. Add ground chia seeds to flour when making bread.
16. Make chia pan bread by combining chia seeds, eggs, milk, flour and baking powder. Cook in a heavy based pan with a lid on.
17. Add whole chia seeds to a cake batter to make a heavy poppy seed like cake.
18. Add seeds to stews to thicken.
19. Throw some seeds into a stir fry.
20. Make a thin batter of ground chia seeds and milk and cook in a slow oven to make crackers.
21. Sprinkle seeds over a salad.
22. Pureed fruit, chia seeds and a little fruit juice is a good topping for ice cream.
23. Stir whole seeds through cooked lentils.
24. Soak seeds in beaten eggs and use this mix to make a frittata.
25. Cook brown rice in vegetable stock and stir chia seeds through when rice is cooked.
26. Top a cheesecake with chia seeds soaked in fruit juice to make a gel toppingl.
27. Add whole or ground seeds to cookie mixes.
28. Mix ground seeds with ground beef to make meatballs.
29. Cook brown rice in apple juice, add grated apple and stir whole chia seeds through the mixture for a tasty dessert.
30. Toasted ground chia seeds mixed with honey and cinnamon makes a wonderful base for cheesecake.
31. Add whole seeds to granola.
32. Mix white chia seeds that have been soaked in milk through mashed potatoes.
33. Sprout the seeds and use in salads.
34. Mix ground seeds with butter or peanut butter for a nutritious spread.
35. Cinnamon, ground chia and butter is great on hot scones.
36. Add a desert spoon of black seeds to a green jelly mix for “frogs egg jelly”.
37. Spread a mixture of honey, cinnamon, dried fruit and ground chia on to filo or puff pastry sheets, roll up and cook in a hot oven.
38. Mix the seeds, whole or ground through Nutella.
39. Add ground seeds soaked in an egg to bind a hamburger mix.
40. Soak chia seeds in milk and mix through hot oatmeal.
1. Mix 1 dessertspoon of chia seeds with a quarter cup of water to make an egg substitute for baking cakes and cookies.
2. Add chia seeds to apple juice to make “sago”.
3. Grind seeds and add to hot milk to make a “porridge”
4. Mix seeds through yogurt.
5. Add seeds to soup to thicken.
6. Grind seeds and mix with flour, milk and eggs to make pancakes.
7. Add seeds to salad dressings.
8. Eat Chia seeds whole and raw as a snack.
9. Add whole seeds to diluted fruit juice to make Chia Fresca.
10. Make Chia Pudding by adding whole seeds to milk, nut milk or soy milk.
11. Blend chia seeds into smoothies.
12. Make a “lassie” by blending chia seeds, yogurt and fruit juice.
13. Add chia seeds to beaten eggs, soak for 10 minutes and make an omelette.
14. Mix with worcestershire or bbq sauce and brush over barbequed meats.
15. Add ground chia seeds to flour when making bread.
16. Make chia pan bread by combining chia seeds, eggs, milk, flour and baking powder. Cook in a heavy based pan with a lid on.
17. Add whole chia seeds to a cake batter to make a heavy poppy seed like cake.
18. Add seeds to stews to thicken.
19. Throw some seeds into a stir fry.
20. Make a thin batter of ground chia seeds and milk and cook in a slow oven to make crackers.
21. Sprinkle seeds over a salad.
22. Pureed fruit, chia seeds and a little fruit juice is a good topping for ice cream.
23. Stir whole seeds through cooked lentils.
24. Soak seeds in beaten eggs and use this mix to make a frittata.
25. Cook brown rice in vegetable stock and stir chia seeds through when rice is cooked.
26. Top a cheesecake with chia seeds soaked in fruit juice to make a gel toppingl.
27. Add whole or ground seeds to cookie mixes.
28. Mix ground seeds with ground beef to make meatballs.
29. Cook brown rice in apple juice, add grated apple and stir whole chia seeds through the mixture for a tasty dessert.
30. Toasted ground chia seeds mixed with honey and cinnamon makes a wonderful base for cheesecake.
31. Add whole seeds to granola.
32. Mix white chia seeds that have been soaked in milk through mashed potatoes.
33. Sprout the seeds and use in salads.
34. Mix ground seeds with butter or peanut butter for a nutritious spread.
35. Cinnamon, ground chia and butter is great on hot scones.
36. Add a desert spoon of black seeds to a green jelly mix for “frogs egg jelly”.
37. Spread a mixture of honey, cinnamon, dried fruit and ground chia on to filo or puff pastry sheets, roll up and cook in a hot oven.
38. Mix the seeds, whole or ground through Nutella.
39. Add ground seeds soaked in an egg to bind a hamburger mix.
40. Soak chia seeds in milk and mix through hot oatmeal.
Wednesday, April 25, 2012
Slow Cooker Philly Cheese Steak Sandwiches
Cut steak into strips (or buy steak already cut for stir-frying). Grease a slow-cooker and place meat inside. Place pepper, onion, broth and dressing mix on top. Cook on low for 8 hours.
Place provolone on top of hoagie buns. Broil until melted. Top with meat and enjoy!
YUM! These were amaaaaazing.
Recipe from sixsistersstuff.com
Monday, April 2, 2012
Porcupine Meatballs
- 1/2 cup uncooked long grain rice
- 1/2 cup water
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 pound ground beef
- 2-8 ounce cans tomato sauce
- 1 cup water
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- In a bowl combine rice, water, salt, pepper, garlic powder, and ground beef.
- Shape into 1-1/2-in. balls. In a large skillet, brown meatballs and drain off any fat. (If you use really lean beef than you may need to add some oil to the pan.)
- Combine tomato sauce, water, brown sugar and Worcestershire sauce and pour over meatballs. Reduce heat, cover and simmer for 1 hour or until meatballs are done.
***
YUM! These were awesome.
Thursday, March 29, 2012
Lentil Soup with Greens
Olive Oil
1 cup carrots, diced
1 cup celery, diced
1 small onion, diced
2 cloved garlic, minced
1 1/4 cup brown lentils, rinsed
6 cups vegetable stock
4-5 leaves of chard and/or kale, rinsed and sliced thinly
Salt and Pepper
Combine oil in a saucepan with carrots, celery, onion and garlic. Cover and cook for 6-7 minutes. Place veggies into crockpot. Add lentils and stock. Cook on low for 8 hours. Just before serving, steam greens and add to soup. Add salt and pepper as needed.
***
Delicious and so healthy! My kids ate it up, even my 8-month old!
1 cup carrots, diced
1 cup celery, diced
1 small onion, diced
2 cloved garlic, minced
1 1/4 cup brown lentils, rinsed
6 cups vegetable stock
4-5 leaves of chard and/or kale, rinsed and sliced thinly
Salt and Pepper
Combine oil in a saucepan with carrots, celery, onion and garlic. Cover and cook for 6-7 minutes. Place veggies into crockpot. Add lentils and stock. Cook on low for 8 hours. Just before serving, steam greens and add to soup. Add salt and pepper as needed.
***
Delicious and so healthy! My kids ate it up, even my 8-month old!
Tuesday, March 20, 2012
Turkey Breakfast Sausage
1 lb lean ground turkey
3/4 tsp salt
1/2 tsp ground sage
1/2 tsp pepper
1/4 tsp ground ginger
Combine ingredients in a bowl. Divide into 8 small patties and cook in a greased pan over medium heat for about 5 minutes on each side. Serve with maple syrup over top.
***
YUM! I had no idea these would be SO easy! Much healthier than the store-bought version, and the flavor is delicious!
3/4 tsp salt
1/2 tsp ground sage
1/2 tsp pepper
1/4 tsp ground ginger
Combine ingredients in a bowl. Divide into 8 small patties and cook in a greased pan over medium heat for about 5 minutes on each side. Serve with maple syrup over top.
***
YUM! I had no idea these would be SO easy! Much healthier than the store-bought version, and the flavor is delicious!
Monday, March 12, 2012
Parmesan Spinach Chicken Bundles
6 chicken breasts
10 oz pkg frozen spinach, thawed and squeezed dry
4 oz cream cheese
3 TB parmesan cheese (plus extra for topping)
1 cup mozzarella cheese
1 egg, beaten
Ritz crackers, crushed
Spaghetti sauce
Pound chicken until it is very thin. In a bowl, combine spinach, cream cheese, Parm cheese and mozzarella cheese. Spread mixture onto flattened chicken. Roll up and secure with a toothpick. Place beaten egg and Ritz crackers into 2 shallow dishes. Dip chicken bundles into egg, and then roll in Ritz crackers. Place in a greased 9x13 dish. Sprinkle extra parmesan cheese over top and bake at 375 for 30 minutes or until cooked through. Serve with spaghetti noodles and spaghetti sauce on top.
***
These took quite a bit of work, but it was SO worth it. YUM YUM YUM! These were so delicious!
10 oz pkg frozen spinach, thawed and squeezed dry
4 oz cream cheese
3 TB parmesan cheese (plus extra for topping)
1 cup mozzarella cheese
1 egg, beaten
Ritz crackers, crushed
Spaghetti sauce
Pound chicken until it is very thin. In a bowl, combine spinach, cream cheese, Parm cheese and mozzarella cheese. Spread mixture onto flattened chicken. Roll up and secure with a toothpick. Place beaten egg and Ritz crackers into 2 shallow dishes. Dip chicken bundles into egg, and then roll in Ritz crackers. Place in a greased 9x13 dish. Sprinkle extra parmesan cheese over top and bake at 375 for 30 minutes or until cooked through. Serve with spaghetti noodles and spaghetti sauce on top.
***
These took quite a bit of work, but it was SO worth it. YUM YUM YUM! These were so delicious!
Wednesday, February 22, 2012
Every Day Stir Fry
I eat this for lunch almost every day. Can't get enough!! I make a huge pan of it and eat it for a few days. I think it tastes better the next day.
Onion
Garlic
Carrots (steam for a few minutes first, to soften)
Broccoli
Zucchini
Peas (frozen is fine)
Cabbage
Kale
Swiss chard
Brussels Sprouts, thinly sliced
Pretty much any veggies you like! Spinach, red cabbage, celery, asparagus, sugar snap peas...it's all good!!!
Saute over med heat in some olive oil until everything is tender. Sprinkle with desired seasoning (I like chicken seasoning) and s&p. Serve over basmati or brown rice or over the toasted millet/quinoa.
Onion
Garlic
Carrots (steam for a few minutes first, to soften)
Broccoli
Zucchini
Peas (frozen is fine)
Cabbage
Kale
Swiss chard
Brussels Sprouts, thinly sliced
Pretty much any veggies you like! Spinach, red cabbage, celery, asparagus, sugar snap peas...it's all good!!!
Saute over med heat in some olive oil until everything is tender. Sprinkle with desired seasoning (I like chicken seasoning) and s&p. Serve over basmati or brown rice or over the toasted millet/quinoa.
Thursday, February 16, 2012
Simple White Gravy
1 cup milk
1 TB butter
Bring to a slow boil.
Whisk in about 3 TB flour, until desired thickness.
Add s&p and serve immediately.
***
My friend Staci gave me this recipe. The best way to serve this is to toast a piece of whole wheat bread (recipe below) and place a fried or poached egg on top. Pour gravy over top and a small pat of butter. YUM, best breakfast ever!
1 TB butter
Bring to a slow boil.
Whisk in about 3 TB flour, until desired thickness.
Add s&p and serve immediately.
***
My friend Staci gave me this recipe. The best way to serve this is to toast a piece of whole wheat bread (recipe below) and place a fried or poached egg on top. Pour gravy over top and a small pat of butter. YUM, best breakfast ever!
Simple Whole Wheat Bread
2 1/2 cups warm water
3 tsp yeast3 TB sugar
Combine in mixing bowl and let sit for several minutes. Then add:
3 tsp salt
3 TB melted butter
Turn on mixer and slowly add 6 cups whole wheat flour. Dough should pull completely away from the bowl by the end. Let the mixer knead (or do it by hand) for about 8 minutes.
Place dough in an oiled bowl, cover with a clean towel, and let rise for about an hour. Punch down dough, divide into two loaves. Place into greased bread pans and let rise again.
Bake at 350 degrees for 30 minutes.
***
This is my new go-to bread recipe. It is simple, quick and delicious!
Wednesday, February 15, 2012
Meaty Spaghetti Sauce
1 lb beef
1/2 onion, diced
2 cans tomato sauce (8 oz each)
1 tsp sugar
1 tsp salt
1/2 tsp oregano
1/2 tsp thyme
Black pepper
1/2 tsp basil
Cook beef and onion. Add remaining ingredients and simmer for 20-30 min. Serve over pasta.
1/2 onion, diced
2 cans tomato sauce (8 oz each)
1 tsp sugar
1 tsp salt
1/2 tsp oregano
1/2 tsp thyme
Black pepper
1/2 tsp basil
Cook beef and onion. Add remaining ingredients and simmer for 20-30 min. Serve over pasta.
Secret Enchiladas
INGREDIENTS:
Nonstick cooking spray
1 Tbl olive oil
2 boneless, skinless chicken breasts cubed (about 3/4 lb)
1/2 tsp garlic powder
1/4 tsp pepper
3/4 cup carrot puree OR sweet potato puree
1/4 cup fat-free sour cream
1 cup shredded, reduced fat (2%) cheddar cheese or part-skim mozarella, divided
6-10 whole wheat flour tortillas
1/2 cup spinach puree (I used fresh spinach...it wilts down in the oven anyway)
1/2 cup mild tomato salsa
DIRECTIONS:
Preheat oven to 350
Coat 9 by 13 inch pan in nonstick cooking spray
Warm the oil in a large skillet over medium-high heat
Sprinkle the chicken pieces with garlic powder and pepper
Cook the chicken in the pan 4-5 minutes, stirring occasionally, until it is cooked through and no longer pink in the middle
Take the pan off the heat and mix in the carrot OR sweet potato puree, sour cream, and HALF the cheese in the skillet
Fill each tortilla with the chicken mixture and roll up
Place seam side down in baking dish
Dot the tops of each enchilada with the spinach puree (or sprinkle the middle with fresh spinach like I did)
Spoon the salsa over the spinach and sprinkle with the remaining 1/2 cup cheese
Cover with foil and bake for about 30-40 minutes or until the cheese melts and the filling is hot.
***
My friend Natalie gave me this recipe. To make the carrot puree, steam some carrots until soft, then puree in a blender with some of the steaming water. These tasted really good! No need for enchilada sauce, which was great because Cam doesn't like it. My kids gobbled them up! The "secret" carrots were never detected! I want to try the sweet potato next.
Nonstick cooking spray
1 Tbl olive oil
2 boneless, skinless chicken breasts cubed (about 3/4 lb)
1/2 tsp garlic powder
1/4 tsp pepper
3/4 cup carrot puree OR sweet potato puree
1/4 cup fat-free sour cream
1 cup shredded, reduced fat (2%) cheddar cheese or part-skim mozarella, divided
6-10 whole wheat flour tortillas
1/2 cup spinach puree (I used fresh spinach...it wilts down in the oven anyway)
1/2 cup mild tomato salsa
DIRECTIONS:
Preheat oven to 350
Coat 9 by 13 inch pan in nonstick cooking spray
Warm the oil in a large skillet over medium-high heat
Sprinkle the chicken pieces with garlic powder and pepper
Cook the chicken in the pan 4-5 minutes, stirring occasionally, until it is cooked through and no longer pink in the middle
Take the pan off the heat and mix in the carrot OR sweet potato puree, sour cream, and HALF the cheese in the skillet
Fill each tortilla with the chicken mixture and roll up
Place seam side down in baking dish
Dot the tops of each enchilada with the spinach puree (or sprinkle the middle with fresh spinach like I did)
Spoon the salsa over the spinach and sprinkle with the remaining 1/2 cup cheese
Cover with foil and bake for about 30-40 minutes or until the cheese melts and the filling is hot.
***
My friend Natalie gave me this recipe. To make the carrot puree, steam some carrots until soft, then puree in a blender with some of the steaming water. These tasted really good! No need for enchilada sauce, which was great because Cam doesn't like it. My kids gobbled them up! The "secret" carrots were never detected! I want to try the sweet potato next.
Tuesday, January 31, 2012
Quinoa Turkey Chili
1 cup quinoa, rinsed
3 1/2 cups water, divided
1 lb ground turkey
1 large onion, chopped
1 red pepper, chopped
4 garlic cloves, minced
1 TB chili powder
1 TB cumin (I used a tad less)
1/2 tsp cinnamon
2 cans black beans, rinsed
1 can crushed tomatoes
1 zucchini, chopped
1 chipoltle pepper in adobo sauce, chopped
1 TB adobo sauce
1 bay leaf
1 tsp oregano
s&p
1 cup frozen corn
1. In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat, fluff with a fork and set aside.
2. In a large saucepan coated with cooking spray, cook turkey, onion, red pepper and garlic over medium heat until turkey is cooked. Stir in chili powder, cumin and cinnamon and cook for 2 minutes.
3. Add beans, tomatoes, zucchini, pepper, adobo sauce, bay leaf, oregano, s&p and remaining water. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in corn and quinoa, and heat through. Discard bay leaf and serve.
3 1/2 cups water, divided
1 lb ground turkey
1 large onion, chopped
1 red pepper, chopped
4 garlic cloves, minced
1 TB chili powder
1 TB cumin (I used a tad less)
1/2 tsp cinnamon
2 cans black beans, rinsed
1 can crushed tomatoes
1 zucchini, chopped
1 chipoltle pepper in adobo sauce, chopped
1 TB adobo sauce
1 bay leaf
1 tsp oregano
s&p
1 cup frozen corn
1. In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat, fluff with a fork and set aside.
2. In a large saucepan coated with cooking spray, cook turkey, onion, red pepper and garlic over medium heat until turkey is cooked. Stir in chili powder, cumin and cinnamon and cook for 2 minutes.
3. Add beans, tomatoes, zucchini, pepper, adobo sauce, bay leaf, oregano, s&p and remaining water. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in corn and quinoa, and heat through. Discard bay leaf and serve.
Monday, January 30, 2012
Baby Cereal: Millet
Millet is a highly nutritious, easy-to-digest grain not likely to cause an allergy. It's also high in iron. This recipe was created for babies 6 to 8 months old. It will make 1 cup.
1 cup water
Breast milk or formula as needed
2. Pour water into pan and stir in millet. Bring to a boil, then reduce to a simmer. Cover and cook about 10 minutes, stirring frequently.
3. Remove from heat and let cool, stirring a few more times.
4. Add breast milk or formula as needed to achieve a smooth consistency.
Nutrient analysis per 2 tablespoons
22 calories
1 gram protein
Manganese 40%
Magnesium 10%
Vitamin B6 10%
Ingredients
3 tablespoons millet1 cup water
Breast milk or formula as needed
Preparation
1. Blend millet 1 to 2 minutes or until it resembles fine flour. (I used my nutrimill)2. Pour water into pan and stir in millet. Bring to a boil, then reduce to a simmer. Cover and cook about 10 minutes, stirring frequently.
3. Remove from heat and let cool, stirring a few more times.
4. Add breast milk or formula as needed to achieve a smooth consistency.
Nutrient analysis per 2 tablespoons
22 calories
1 gram protein
Manganese 40%
Magnesium 10%
Vitamin B6 10%
Tuesday, January 24, 2012
Carmelized Brussel Sprouts
recipe/photo from eatliverun.com
12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted
Directions:
Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.
***
I got some brussel sprouts in my Bountiful Basket this past weekend, and I had no idea what to do with them. I found this recipe, and it was SO good! I left the nuts out and added extra garlic. My kids loved this too. Lots more brussel sprouts in our future!
Tuesday, January 10, 2012
Toasted Millet and Quinoa
Recipe from "The Real Food Daily Cookbook".
3/4 cup millet
1/2 cup quinoa
2 1/2 water
1/2 tsp sea salt
Rinse the millet well and drain. Heat a large skillet over medium heat. Add the millet and stir constantly for about 5 minutes, until the moisture evaporates and the millet is dry and fragrant. Transfer to a bowl. Repeat process with quinoa.
Combine water and salt in a large saucepan and bring to a boil. Add grains and return to a boil. Turn down to med-low heat, cover and let cook for 25 minutes. Fluff with a fork and serve.
***
LOVE these two grains combined like this! I ate it alongside some sauteed zucchini, so delicious! You could literally throw this into ANYTHING. I mixed it into spaghetti tonight for my kids. You could throw it into soups, rice, pasta, anything! I like to just eat it alongside freshly cooked veggies.
3/4 cup millet
1/2 cup quinoa
2 1/2 water
1/2 tsp sea salt
Rinse the millet well and drain. Heat a large skillet over medium heat. Add the millet and stir constantly for about 5 minutes, until the moisture evaporates and the millet is dry and fragrant. Transfer to a bowl. Repeat process with quinoa.
Combine water and salt in a large saucepan and bring to a boil. Add grains and return to a boil. Turn down to med-low heat, cover and let cook for 25 minutes. Fluff with a fork and serve.
***
LOVE these two grains combined like this! I ate it alongside some sauteed zucchini, so delicious! You could literally throw this into ANYTHING. I mixed it into spaghetti tonight for my kids. You could throw it into soups, rice, pasta, anything! I like to just eat it alongside freshly cooked veggies.
Sunday, January 8, 2012
Chocolate Chip Pancakes
From: fortheloveofcooking
- 1/2 cup of whole wheat flour
- 1/2 cup of flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup fat free vanilla yogurt
- 2 tbsp butter, melted
- 1/2 tsp vanilla
- 2 large eggs
- Chocolate chips
Lightly spoon the flours into a dry measuring cup; level with a knife. Combine the flours and next 4 ingredients (through salt) in a large bowl, stirring well to combine. Combine yogurt and next 3 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with chocolate chips. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Enjoy.
***
These tasted great, I love the whole wheat flour in them. The dough was pretty thick, so I added a splash of milk. This doesn't make very many pancakes, so you will need to double or even triple the recipe if you are feeding more than 3 people.
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