We have had some very unseasonably warm days this winter so far, which makes me sad because my favorite part about the winter months is making big pots of homemade soups, stews, and chili. We finally have a cold snap coming for a few days so I knew I wanted to take advantage and make some delicious, homemade vegetable beef soup. This is a great recipe because it isn't a heavy dish and it offers tons of nutrition with all the different vegetables. Some whole wheat grilled cheese sandwiches go perfectly with this soup recipe.
Vegetable Beef Soup
Serves: 6 to 8 portions
Adapted by: http://barefeetinthekitchen.blogspot.com/2011/11/rustic-vegetable-beef-soup.html
Ingredients:
1 pound lean ground beef OR ground turkey breast - i used lean grassfed ground beef
2 cups celery, chopped
2 cups carrots, chopped
1 medium onion, chopped
1 cup corn, frozen OR 1 cup canned corn, drained - prefer frozen because less sodium
1 cup cut green beans, frozen OR 1 cup canned green beans, drained
28oz petite diced tomatoes
3 cups reduced sodium beef broth
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 - 2 teaspoons minced garlic
sea salt and black pepper, to taste
Directions:
-In a large pot, add your ground beef and season with salt and pepper. Brown the beef until it is browned and cooked completely. Drain the cooked beef really well before returning it to the large pot.
-Add onions, carrots, celery, corn, green beans, tomatoes, beef broth, and all seasonings to the pot and stir well to make sure it all gets mixed together.
-Bring soup to a boil and then turn to low and simmer covered for 30 minutes or until veggies are fork tender, but not mushy.
-You may want to add additional seasonings if you think it needs it. We always add more pepper but we like spicier foods.
-Serve in bowls with hot grilled cheese sandwiches or wheat crusty bread pieces
Enjoy! :)
Tuesday, January 10, 2012
Monday, January 9, 2012
Healthy Whole Wheat Pie Crust & Broccoli Quiche
This post is going to have 2 different recipes. The first recipe is a great whole wheat pie crust that can be used for just about anything. I use it to make chicken or beef pot pies, dessert pies, and quiche. It is super easy to make and much healthier than any store bought pie crust. I've actually never seen a wheat pie crust at the stores, which is quite sad if you ask me. An added bonus to this recipe is that you can freeze the dough and pull it out whenever you need a pie crust. It only takes about 1 hour to thaw.
The second recipe is a delicious broccoli quiche, which is perfect for breakfast but can also be used as a dinner. I never thought I liked quiche until I started experimenting with making the dish and found that I really enjoy it. Quiche is very adaptable and you can add just about anything to it. I like to add variations such as red and green bell pepper, red or yellow onion, garlic, asparagus, etc...
Whole Wheat Pie Crust
Serves: 1 pie crust (recipe can easily be doubled to make a double crust pie or 2 single crust pie dishes)
Adapted by: http://www.cheekykitchen.com/2010/07/perfect-whole-wheat-pie-crust-homemade-pop-tarts.html
Ingredients:
1 1/2 cups whole wheat flour OR white whole wheat flour
2 teaspoons sugar
1/2 teaspoon lite salt
1/2 cup cold butter, sliced into small pieces
4 to 5 tablespoons cold milk
Directions:
-In a large bowl, combine the flour, sugar, and salt. Cut the butter into the flour mixture using a pastry cutter (or 2 forks if you don't have a pastry cutter). You will know the dough is ready when the largest pieces of butter in the mix look like peas. You will cut the butter for several minutes.
-One important rule is do not touch the crust with your bare hands, regardless of what you think. You don't want to make the butter warm by using your hands. The butter needs to stay very cold because that will help the crust stay flaky when it bakes.
-Once you have cut the butter into the flour mixture, you will add the milk, one tablespoon at a time, just until the dough is moistened enough to hold the dough together. I always end up using about 5 tablespoons.
-Quickly form the crust into a ball and refrigerate until ready to use.
-If you are using right away, roll out a silicone baking mat and sprinkle flour onto it so the dough doesn't stick.
-You can sprinkle flour on top of the ball of dough as well. Use a wooden roller and roll the dough out until you have it big enough to fit into a pie dish.
-You will want to spray your pie dish with nonstick cooking spray before you put the dough in the pie dish.
-Fill pie crust with whatever you want and bake according to the recipe.
Broccoli Quiche
Serves: 8
Adapted by: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=110271
Ingredients:
2 teaspoons extra virgin olive oil
1/2 cup red onion, chopped
1/2 clove of garlic, minced
1 1/4 cup part-skim ricotta cheese
1 cup low-fat or fat free shredded cheddar cheese
1 large egg
2 large egg whites
1 tablespoon dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
10 oz chopped broccoli
1 tablespoon grated reduced fat parmesan cheese
*I use 4 egg whites and no regular eggs in my quiche
Directions:
-Preheat oven to 375 degrees.
-Add olive oil to a small nonstick skillet and heat over medium heat. Add the onion and garlic and saute for about 2 to 3 minutes.
-Place the onion and garlic in a large mixing bowl and add the ricotta cheese, cheddar cheese, egg whites, mustard, oregano, and salt and pepper. Mix all ingredients thoroughly. Add broccoli and gently fold into the mixture. Spoon mixture into the prepared pie crust. Sprinkle the top of the quiche with parmesan cheese.
-Bake in the oven for about 35 to 40 minutes or until a knife inserted into the center comes out clean. You will want to let it rest about 10 minutes before cutting it into pieces.
-Serve
Enjoy! :)
The second recipe is a delicious broccoli quiche, which is perfect for breakfast but can also be used as a dinner. I never thought I liked quiche until I started experimenting with making the dish and found that I really enjoy it. Quiche is very adaptable and you can add just about anything to it. I like to add variations such as red and green bell pepper, red or yellow onion, garlic, asparagus, etc...
Whole Wheat Pie Crust
Serves: 1 pie crust (recipe can easily be doubled to make a double crust pie or 2 single crust pie dishes)
Adapted by: http://www.cheekykitchen.com/2010/07/perfect-whole-wheat-pie-crust-homemade-pop-tarts.html
Ingredients:
1 1/2 cups whole wheat flour OR white whole wheat flour
2 teaspoons sugar
1/2 teaspoon lite salt
1/2 cup cold butter, sliced into small pieces
4 to 5 tablespoons cold milk
Directions:
-In a large bowl, combine the flour, sugar, and salt. Cut the butter into the flour mixture using a pastry cutter (or 2 forks if you don't have a pastry cutter). You will know the dough is ready when the largest pieces of butter in the mix look like peas. You will cut the butter for several minutes.
-One important rule is do not touch the crust with your bare hands, regardless of what you think. You don't want to make the butter warm by using your hands. The butter needs to stay very cold because that will help the crust stay flaky when it bakes.
-Once you have cut the butter into the flour mixture, you will add the milk, one tablespoon at a time, just until the dough is moistened enough to hold the dough together. I always end up using about 5 tablespoons.
-Quickly form the crust into a ball and refrigerate until ready to use.
-If you are using right away, roll out a silicone baking mat and sprinkle flour onto it so the dough doesn't stick.
-You can sprinkle flour on top of the ball of dough as well. Use a wooden roller and roll the dough out until you have it big enough to fit into a pie dish.
-You will want to spray your pie dish with nonstick cooking spray before you put the dough in the pie dish.
-Fill pie crust with whatever you want and bake according to the recipe.
Broccoli Quiche
Serves: 8
Adapted by: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=110271
Ingredients:
2 teaspoons extra virgin olive oil
1/2 cup red onion, chopped
1/2 clove of garlic, minced
1 1/4 cup part-skim ricotta cheese
1 cup low-fat or fat free shredded cheddar cheese
1 large egg
2 large egg whites
1 tablespoon dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
10 oz chopped broccoli
1 tablespoon grated reduced fat parmesan cheese
*I use 4 egg whites and no regular eggs in my quiche
Directions:
-Preheat oven to 375 degrees.
-Add olive oil to a small nonstick skillet and heat over medium heat. Add the onion and garlic and saute for about 2 to 3 minutes.
-Place the onion and garlic in a large mixing bowl and add the ricotta cheese, cheddar cheese, egg whites, mustard, oregano, and salt and pepper. Mix all ingredients thoroughly. Add broccoli and gently fold into the mixture. Spoon mixture into the prepared pie crust. Sprinkle the top of the quiche with parmesan cheese.
-Bake in the oven for about 35 to 40 minutes or until a knife inserted into the center comes out clean. You will want to let it rest about 10 minutes before cutting it into pieces.
-Serve
Enjoy! :)
Sunday, January 8, 2012
Grilled Chicken Salad on Whole Wheat Pita
Growing up, I absolutely hated tuna fish sandwiches, chicken salad sandwiches, or anything like macaroni salad because I hated mayo based dishes. As an adult, I still do not like mayo at all but I have found that you can use it in certain recipes and you would never even know the dish had mayo in it. This chicken salad is one of those dishes that I don't seem to mind that mayo is in. It is extremely delicious when stuffed into a whole wheat pita. A side of fruit is perfect with this meal.
Grilled Chicken Salad on Whole Wheat Pita
Serves: 5 to 6 servings
Adapted by: http://mybizzykitchen.com/2011/06/07/season-52-yum/
Ingredients:
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar - use a quality balsamic vinegar, not a cheap one or you will regret it
2 cloves of garlic, minced
salt and pepper - just a pinch of each
1 teaspoon italian seasoning
1.5 pounds boneless skinless chicken breasts
1 cup diced celery
1/4 cup diced red onion
1/4 cup dried cherries, chopped
1/2 cup light mayo OR 1/2 cup plain greek yogurt
1 tablespoon dijon mustard
1/4 teaspoon lite salt
whole wheat pitas or wheat sandwich bread
Directions:
-In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, pepper, and italian seasoning and make sure to stir it thoroughly.
-Place chicken in a dish and pour olive oil marinade over it. Place in refrigerator and marinate for 1 hour or more. I put the marinade on the chicken the night before and marinate it for a good 24 hours.
-Discard marinade and grill chicken breasts on outdoor grill or on an indoor grill.
-Once chicken breasts are cooked, let cool on a plate and chop up into bite-size pieces/chunks.
-In a medium bowl, put all the chopped chicken in it. Add the celery, onion, cherries, mayo, mustard, and salt. Combine all ingredients together.
-Take a whole wheat pita and stuff with 1 serving of the chicken salad and serve.
Enjoy! :)
Grilled Chicken Salad on Whole Wheat Pita
Serves: 5 to 6 servings
Adapted by: http://mybizzykitchen.com/2011/06/07/season-52-yum/
Ingredients:
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar - use a quality balsamic vinegar, not a cheap one or you will regret it
2 cloves of garlic, minced
salt and pepper - just a pinch of each
1 teaspoon italian seasoning
1.5 pounds boneless skinless chicken breasts
1 cup diced celery
1/4 cup diced red onion
1/4 cup dried cherries, chopped
1/2 cup light mayo OR 1/2 cup plain greek yogurt
1 tablespoon dijon mustard
1/4 teaspoon lite salt
whole wheat pitas or wheat sandwich bread
Directions:
-In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, pepper, and italian seasoning and make sure to stir it thoroughly.
-Place chicken in a dish and pour olive oil marinade over it. Place in refrigerator and marinate for 1 hour or more. I put the marinade on the chicken the night before and marinate it for a good 24 hours.
-Discard marinade and grill chicken breasts on outdoor grill or on an indoor grill.
-Once chicken breasts are cooked, let cool on a plate and chop up into bite-size pieces/chunks.
-In a medium bowl, put all the chopped chicken in it. Add the celery, onion, cherries, mayo, mustard, and salt. Combine all ingredients together.
-Take a whole wheat pita and stuff with 1 serving of the chicken salad and serve.
Enjoy! :)
Friday, January 6, 2012
Creamy Oven Baked Chicken
Looking for a delicious chicken dish? Well, this is one that will not disappoint. I love the creaminess of this dish and how simple it is to make. It is a perfect "comfort food"!
This recipe goes really well if you serve it on top of some hot brown rice. I also served some pan roasted garlic asparagus to go with this dish. YUM! :)
Creamy Oven Baked Chicken
Serves: 4 to 6
Adapted by: http://bakeitafterall.blogspot.com/2010/03/judys-chicken.html
Ingredients:
4 boneless skinless chicken breasts
1 cup shredded, reduced fat swiss cheese or mozzarella cheese (I prefer part skim mozzarella)
1 can Healthy Request Cream of Mushroom soup
3/4 cup light or fat free sour cream (i use fat free and it tastes just fine)
1/2 cup white wine - your preference
salt and pepper
garlic powder
nonstick cooking spray
1/4 to 1/2 cup italian style breadcrumbs or panko breadcrumbs
Directions:
-Preheat oven to 350 degrees.
-In a 13x9 baking dish, spray nonstick cooking spray and set all the chicken breasts in the dish. Season with salt, pepper, and garlic powder. Top each breast with some of your shredded cheese. *If you are watching calories or fat, just use a small sprinkle of cheese on each breast, which is what I do.
-In a mixing bowl, add the sour cream, mushroom soup, and wine and stir together until blended thoroughly. Pour this mixture on top of the seasoned chicken breasts.
-Sprinkle breadcrumbs on top of the dish.
-Bake uncovered in the oven for 45 minutes to 1 hour, or until the chicken is completely cooked. My oven took about 45 minutes for this dish.
Enjoy! :)
This recipe goes really well if you serve it on top of some hot brown rice. I also served some pan roasted garlic asparagus to go with this dish. YUM! :)
Creamy Oven Baked Chicken
Serves: 4 to 6
Adapted by: http://bakeitafterall.blogspot.com/2010/03/judys-chicken.html
Ingredients:
4 boneless skinless chicken breasts
1 cup shredded, reduced fat swiss cheese or mozzarella cheese (I prefer part skim mozzarella)
1 can Healthy Request Cream of Mushroom soup
3/4 cup light or fat free sour cream (i use fat free and it tastes just fine)
1/2 cup white wine - your preference
salt and pepper
garlic powder
nonstick cooking spray
1/4 to 1/2 cup italian style breadcrumbs or panko breadcrumbs
Directions:
-Preheat oven to 350 degrees.
-In a 13x9 baking dish, spray nonstick cooking spray and set all the chicken breasts in the dish. Season with salt, pepper, and garlic powder. Top each breast with some of your shredded cheese. *If you are watching calories or fat, just use a small sprinkle of cheese on each breast, which is what I do.
-In a mixing bowl, add the sour cream, mushroom soup, and wine and stir together until blended thoroughly. Pour this mixture on top of the seasoned chicken breasts.
-Sprinkle breadcrumbs on top of the dish.
-Bake uncovered in the oven for 45 minutes to 1 hour, or until the chicken is completely cooked. My oven took about 45 minutes for this dish.
Enjoy! :)
Thursday, January 5, 2012
Pan Seared Steak with Mustard Cream Sauce
I don't know about you, but sometimes I get bored with the usual grilled steaks with steak sauce on top. I found this recipe and knew instantly that I wanted to try it out. This is a wonderful recipe for the winter because you can make it inside, rather than on the grill. I served this steak dish with some oven roasted butternut squash and homemade wheat dinner rolls.
Pan Seared Steak with Mustard Cream Sauce
Serves: 2 to 4 servings
Adapted by: http://www.cooklikeachampionblog.com/2011/08/pan-seared-steak-with-mustard-cream-sauce.html
Ingredients:
1 tablespoon extra virgin olive oil
1 boneless flank steak or boneless sirloin steak - about 1 pound
1 shallot, minced (about 2 tablespoons) OR 2 tablespoons minced yellow onions - recommend the shallot
1 1/2 tablespoons dry white wine
1/4 cup low sodium chicken broth
3 tablespoons heavy cream - I used fat free half and half and it worked just fine
1 1/2 tablespoons dijon mustard or coarse brown mustard
Directions:
-In a large skillet or cast iron skillet, heat oil in pan over medium high heat. Season your beef with salt and pepper and then place in the skillet. You will brown the first side for 2 minutes without touching it. After 2 minutes, flip steak and reduce heat to medium and cook until well browned on the other side. You will cook the steak until it has reached the temperature you desire. We cook our meat to medium/medium well, which took about 8 minutes total.
-Remove steak from skillet and place on cutting board to rest before slicing.
-In the same skillet, keep about 1 tablespoon of fat/juices from the steak in the skillet and add shallot and cook on low until browned, about 2 to 3 minutes. Add the wine and crank the heat to medium high again. You will simmer rapidly for 30 seconds, making sure to scrape up any of the browned bits that have formed on the bottom of your skillet. Add the chicken broth and simmer, stirring occasionally for 3 minutes. Add the cream to your skillet and cook an additional minute. Finally, add the mustard and season with additional salt and pepper if desired. Remove from heat.
-Slice your steak into small strips and place on a plate. Pour sauce on top of your steak and eat.
Enjoy! :)
Pan Seared Steak with Mustard Cream Sauce
Serves: 2 to 4 servings
Adapted by: http://www.cooklikeachampionblog.com/2011/08/pan-seared-steak-with-mustard-cream-sauce.html
Ingredients:
1 tablespoon extra virgin olive oil
1 boneless flank steak or boneless sirloin steak - about 1 pound
1 shallot, minced (about 2 tablespoons) OR 2 tablespoons minced yellow onions - recommend the shallot
1 1/2 tablespoons dry white wine
1/4 cup low sodium chicken broth
3 tablespoons heavy cream - I used fat free half and half and it worked just fine
1 1/2 tablespoons dijon mustard or coarse brown mustard
Directions:
-In a large skillet or cast iron skillet, heat oil in pan over medium high heat. Season your beef with salt and pepper and then place in the skillet. You will brown the first side for 2 minutes without touching it. After 2 minutes, flip steak and reduce heat to medium and cook until well browned on the other side. You will cook the steak until it has reached the temperature you desire. We cook our meat to medium/medium well, which took about 8 minutes total.
-Remove steak from skillet and place on cutting board to rest before slicing.
-In the same skillet, keep about 1 tablespoon of fat/juices from the steak in the skillet and add shallot and cook on low until browned, about 2 to 3 minutes. Add the wine and crank the heat to medium high again. You will simmer rapidly for 30 seconds, making sure to scrape up any of the browned bits that have formed on the bottom of your skillet. Add the chicken broth and simmer, stirring occasionally for 3 minutes. Add the cream to your skillet and cook an additional minute. Finally, add the mustard and season with additional salt and pepper if desired. Remove from heat.
-Slice your steak into small strips and place on a plate. Pour sauce on top of your steak and eat.
Enjoy! :)
Wednesday, January 4, 2012
100% Whole Wheat Chocolate Chip Cookies with Chopped Walnuts
I am sure a lot of you have decided that your new year's resolution is to lose weight, if you are like most everyone else in the country. I am making it a goal of mine to provide healthy indulgences that you can enjoy periodically throughout the year. Here is my first healthier cookie recipe of 2012.
If you are going to make something that contains flour, please try to use white whole wheat flour or whole wheat flour. It is so much better for you! Yes, it does change the texture of a lot of baked goods but it doesn't change the overall taste of most recipes. If you are trying to make the switch in your house, try to do 3/4 of flour whole wheat and use all purpose flour for the remaining 1/4. This recipe will have a few options on how to make them.
These cookies are absolutely delicious and they are a healthier version that what you are going to find in a supermarket. Just because you are making them whole wheat does not mean you can eat 5 of them in one sitting. To avoid eating too many of these, try packaging them up and giving them to family and friends, or take a bunch of them to work to share with coworkers.
100% Whole Wheat Chocolate Chip Cookies with Chopped Walnuts
Serves: approx 6 dozen cookies
Adapted by: http://barefeetinthekitchen.blogspot.com/2011/09/100-whole-wheat-chocolate-chip-cookies.html
Ingredients:
1/2 cup light butter, softened
1/4 cup white sugar OR sugar substitute equivalent
1/2 cup light brown sugar OR brown sugar substitute
1/4 cup dark brown sugar
1 teaspoon pure vanilla extract
1 egg OR 1/4 cup egg whites OR eggbeaters substitute (I used egg whites)
1 3/4 cup white whole wheat flour OR whole wheat flour
1/2 teaspoon lite salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts - OPTIONAL but nuts contain healthy fats that are good for your heart when eaten in moderation
Directions:
-preheat oven to 375 degrees.
-In a mixing bowl, beat the butter until smooth and creamy. Once this is done, add the sugars and beat for 3 to 4 minutes. This is what helps make the cookies fluffy and light.
-Once you have completed that step, add the egg and vanilla and beat well.
-In a separate bowl, combine all dry ingredients together. Slowly add the dry ingredients to the wet ingredients and make sure to combine it well.
-Once all the dry and wet ingredients have been incorporated, add the chocolate chips and walnuts and stir to combine.
-Use a small scooper and place small balls of dough onto a nonstick baking sheet. Bake for 8 minutes or just until the edges are browned.
-Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.
Enjoy! :)
If you are going to make something that contains flour, please try to use white whole wheat flour or whole wheat flour. It is so much better for you! Yes, it does change the texture of a lot of baked goods but it doesn't change the overall taste of most recipes. If you are trying to make the switch in your house, try to do 3/4 of flour whole wheat and use all purpose flour for the remaining 1/4. This recipe will have a few options on how to make them.
These cookies are absolutely delicious and they are a healthier version that what you are going to find in a supermarket. Just because you are making them whole wheat does not mean you can eat 5 of them in one sitting. To avoid eating too many of these, try packaging them up and giving them to family and friends, or take a bunch of them to work to share with coworkers.
100% Whole Wheat Chocolate Chip Cookies with Chopped Walnuts
Serves: approx 6 dozen cookies
Adapted by: http://barefeetinthekitchen.blogspot.com/2011/09/100-whole-wheat-chocolate-chip-cookies.html
Ingredients:
1/2 cup light butter, softened
1/4 cup white sugar OR sugar substitute equivalent
1/2 cup light brown sugar OR brown sugar substitute
1/4 cup dark brown sugar
1 teaspoon pure vanilla extract
1 egg OR 1/4 cup egg whites OR eggbeaters substitute (I used egg whites)
1 3/4 cup white whole wheat flour OR whole wheat flour
1/2 teaspoon lite salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts - OPTIONAL but nuts contain healthy fats that are good for your heart when eaten in moderation
Directions:
-preheat oven to 375 degrees.
-In a mixing bowl, beat the butter until smooth and creamy. Once this is done, add the sugars and beat for 3 to 4 minutes. This is what helps make the cookies fluffy and light.
-Once you have completed that step, add the egg and vanilla and beat well.
-In a separate bowl, combine all dry ingredients together. Slowly add the dry ingredients to the wet ingredients and make sure to combine it well.
-Once all the dry and wet ingredients have been incorporated, add the chocolate chips and walnuts and stir to combine.
-Use a small scooper and place small balls of dough onto a nonstick baking sheet. Bake for 8 minutes or just until the edges are browned.
-Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.
Enjoy! :)
Whole Wheat Hamburger Buns
One of my new year's resolutions is to cut back even more on processed foods in our household. I think I do a fairly decent job of cooking things from scratch, but I want to improve this year and be even more diligent in the ingredients I use to cook with this year. One of my first recipes this new year were making homemade wheat hamburger buns. I figured it couldn't be that difficult and I know they are far healthier because I know exactly what ingredients are in them. These hamburger buns were extremely delicious and I was very proud of the outcome. They were served with BBQ Jalapeno Turkey burgers and some sweet potato tator tots (recipe to come soon). YUM!
There are two ways you can do these buns. The first way is that you can prepare the dough and then freeze the buns until you are ready to bake and eat them or the second way you can do these are to bake the buns and then use what you need and freeze the remaining for a later date. My preference is to cook them completely and cool and then freeze in a freezer bag.
I used a breadmaker to make my dough, but you are more than welcome to make these without a breadmaker. The website I got this recipe from shows how you will make these without a breadmaker. I just find that a breadmaker makes it more time efficient for me.
One more thing, you could roll the dough into hot dog bun shapes and use this recipe for hot dog buns.
Whole Wheat Hamburger Buns
Serves: Serving size depends on the size of the buns you make (I got 10 buns but I made them smaller)Adapted by: http://breadbaking.about.com/od/burgerandsandwichbuns/r/Light-Wheat-Hamburger-Buns.htm
Ingredients:
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup milk, room temperature (just set out about 20 minutes before you are making the dough)
2 tablespoons brown sugar OR 1 tablespoon pure local honey - I used honey
3/4 teaspoon lite salt
1 tablespoon soft light butter or margarine
2 1/2 cups white whole wheat flour or whole wheat flour
1 cup bread flour
Egg wash - consists of 1 beaten egg and a splash of water
Directions:
-In your breadmaker pan, add all liquid ingredients first, which is your water, milk, honey, and butter.
-Now add to the breadmaker pan all of the dry ingredients, except for the yeast. This is your salt and flours.
-Make a small dent in the top of the ingredients and pour your yeast in the hole you created.
-Set your breadmaker to the dough setting and press start. The process takes 1 1/2 hours on my breadmaker.
-Once dough is done, remove from breadmaker pan and separate dough into smaller pieces (however many buns you wish to make). Roll each separate piece into a ball and place each on a nonstick baking sheet.
-Once all rolls are on the baking sheet, cover with a cloth and let rise for 45 to 60 minutes. They will double in size.
-Preheat oven to 375 degrees and bake for 10-15 minutes or until golden brown and cooked completely. My oven only took 11 minutes to cook these buns.
-Cool on a baking rack and serve or store in freezer for later
Enjoy! :)
There are two ways you can do these buns. The first way is that you can prepare the dough and then freeze the buns until you are ready to bake and eat them or the second way you can do these are to bake the buns and then use what you need and freeze the remaining for a later date. My preference is to cook them completely and cool and then freeze in a freezer bag.
I used a breadmaker to make my dough, but you are more than welcome to make these without a breadmaker. The website I got this recipe from shows how you will make these without a breadmaker. I just find that a breadmaker makes it more time efficient for me.
One more thing, you could roll the dough into hot dog bun shapes and use this recipe for hot dog buns.
Whole Wheat Hamburger Buns
Serves: Serving size depends on the size of the buns you make (I got 10 buns but I made them smaller)Adapted by: http://breadbaking.about.com/od/burgerandsandwichbuns/r/Light-Wheat-Hamburger-Buns.htm
Ingredients:
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup milk, room temperature (just set out about 20 minutes before you are making the dough)
2 tablespoons brown sugar OR 1 tablespoon pure local honey - I used honey
3/4 teaspoon lite salt
1 tablespoon soft light butter or margarine
2 1/2 cups white whole wheat flour or whole wheat flour
1 cup bread flour
Egg wash - consists of 1 beaten egg and a splash of water
Directions:
-In your breadmaker pan, add all liquid ingredients first, which is your water, milk, honey, and butter.
-Now add to the breadmaker pan all of the dry ingredients, except for the yeast. This is your salt and flours.
-Make a small dent in the top of the ingredients and pour your yeast in the hole you created.
-Set your breadmaker to the dough setting and press start. The process takes 1 1/2 hours on my breadmaker.
-Once dough is done, remove from breadmaker pan and separate dough into smaller pieces (however many buns you wish to make). Roll each separate piece into a ball and place each on a nonstick baking sheet.
-Once all rolls are on the baking sheet, cover with a cloth and let rise for 45 to 60 minutes. They will double in size.
-Preheat oven to 375 degrees and bake for 10-15 minutes or until golden brown and cooked completely. My oven only took 11 minutes to cook these buns.
-Cool on a baking rack and serve or store in freezer for later
Enjoy! :)
Tuesday, January 3, 2012
Butternut Squash Penne Pasta
I have a slight obsession with squash right now, so hopefully you like recipes that contain squash. Butternut squash is very good for you and can be used in so many different ways. I thought I would try something more savory than sweet and this is the recipe I chose to try. It is quite delicious, in my opinion. Yes, it is a different spin on a pasta dish but I think you will be thoroughly pleased if you give this recipe a chance. This recipe is very filling, so you will probably not need any side dishes to serve with it but a small serving of fresh fruit would be a great bonus to the meal.
Butternut Squash Penne Pasta
Serves: 8 to 10 large portions (recipe can be cut in half to reduce portion sizes)
Adapted by: http://debbidoesdinnerhealthy.blogspot.com/2011/03/butternut-squash-penne-pasta-presto.html
Ingredients:
Large butternut squash - peeled and chopped into small cubes/squares
1 pound ground turkey breast OR 1 pound lean ground beef
1 large onion - chopped
3 large cloves of garlic, minced or 1 to 2 teaspoons minced garlic in oil
2 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon red cayenne pepper
1 can (15 oz) crushed tomatoes, undrained
1 cup reduced sodium chicken broth (might need more than 1 cup)
14 oz whole wheat pasta of your choice (penne pasta is what I bought but any shape of pasta is fine)
1/4 cup chopped fresh cilantro, divided
1/4 cup grated reduced fat parmesan cheese - OPTIONAL
Directions:
-preheat oven to 450 degrees.
-In a bowl, combine the cut up squash with some olive oil cooking spray or a teaspoon of olive oil, salt, and pepper. Transfer bowl of squash to a large nonstick baking sheet. Roast in the oven until tender, which will be 30-35 minutes. You may want to stir or flip the squash halfway through cooking. Remove from oven and set aside.
-In a large saute pan, add the ground turkey breast and onions and saute until the turkey is browned and cooked, which will be 7 to 8 minutes. Add the garlic and spices and cook an additional 1 minute. Add in the tomatoes and broth and bring entire pan to a boil. Reduce heat and simmer for about 5 minutes. Add the squash to the pan and stir together. Add additional salt and pepper to season, if needed.
-In a large stockpot, boil some salted water and cook pasta just until the pasta is tender. Once finished cooking, drain and return to the pot. Add the turkey and squash mixture to the pasta, half of the chopped cilantro, and half of the parmesan cheese. Stir together until combined.
-Transfer pasta dish to serving bowls and top with remaining cilantro and grated parmesan cheese.
-Serve
Enjoy! :)
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Butternut Squash Penne Pasta
Serves: 8 to 10 large portions (recipe can be cut in half to reduce portion sizes)
Adapted by: http://debbidoesdinnerhealthy.blogspot.com/2011/03/butternut-squash-penne-pasta-presto.html
Ingredients:
Large butternut squash - peeled and chopped into small cubes/squares
1 pound ground turkey breast OR 1 pound lean ground beef
1 large onion - chopped
3 large cloves of garlic, minced or 1 to 2 teaspoons minced garlic in oil
2 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon red cayenne pepper
1 can (15 oz) crushed tomatoes, undrained
1 cup reduced sodium chicken broth (might need more than 1 cup)
14 oz whole wheat pasta of your choice (penne pasta is what I bought but any shape of pasta is fine)
1/4 cup chopped fresh cilantro, divided
1/4 cup grated reduced fat parmesan cheese - OPTIONAL
Directions:
-preheat oven to 450 degrees.
-In a bowl, combine the cut up squash with some olive oil cooking spray or a teaspoon of olive oil, salt, and pepper. Transfer bowl of squash to a large nonstick baking sheet. Roast in the oven until tender, which will be 30-35 minutes. You may want to stir or flip the squash halfway through cooking. Remove from oven and set aside.
-In a large saute pan, add the ground turkey breast and onions and saute until the turkey is browned and cooked, which will be 7 to 8 minutes. Add the garlic and spices and cook an additional 1 minute. Add in the tomatoes and broth and bring entire pan to a boil. Reduce heat and simmer for about 5 minutes. Add the squash to the pan and stir together. Add additional salt and pepper to season, if needed.
-In a large stockpot, boil some salted water and cook pasta just until the pasta is tender. Once finished cooking, drain and return to the pot. Add the turkey and squash mixture to the pasta, half of the chopped cilantro, and half of the parmesan cheese. Stir together until combined.
-Transfer pasta dish to serving bowls and top with remaining cilantro and grated parmesan cheese.
-Serve
Enjoy! :)
-
Sunday, January 1, 2012
Cajun Pork
I know what you are thinking...you see the term "cajun" and are probably thinking this dish will be spicy. I assure you that this dish is extremely delicious and not spicy at all. Although, if you like spicy foods, you can definitely spice up this dish to have some heat. This is a very simple recipe to make and it is loaded with delicious flavors.
Cajun Pork
Serves: 6 servings
Adapted by: http://www.bhg.com/recipe/pork/cajun-pork/
Ingredients:
nonstick cooking spray
2 1/2 to 3 pound boneless pork shoulder, trimmed of any fat - cut into 1'' cubes
2 medium yellow bell peppers, cut into 1'' pieces/chunks
1 tablespoon cajun seasoning
1 14.5 ounce can Del Monte diced tomatoes with green pepper and onions, undrained
1 16 ounce package frozen cut okra (not the breaded kind)
1 1/2 cups brown rice, cooked according to package
Hot pepper sauce - OPTIONAL
Directions:
-Heat a large nonstick skillet over medium high heat. Add cubed pieces of pork shoulder, season with salt and pepper, and cook until all sides are browned. Drain any fat that accumulates in the pan.
-In a slow cooker, add the browned pork chunks. Add the bell peppers and the cajun seasoning. Top with the can of tomatoes.
-Cover slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
-Add the frozen cut okra pieces about 30 minutes before you are going to serve the meal.
-Serve mixture on top of cooked brown rice and sprinkle hot sauce on top of plate, if desired.
Enjoy! :)
Cajun Pork
Serves: 6 servings
Adapted by: http://www.bhg.com/recipe/pork/cajun-pork/
Ingredients:
nonstick cooking spray
2 1/2 to 3 pound boneless pork shoulder, trimmed of any fat - cut into 1'' cubes
2 medium yellow bell peppers, cut into 1'' pieces/chunks
1 tablespoon cajun seasoning
1 14.5 ounce can Del Monte diced tomatoes with green pepper and onions, undrained
1 16 ounce package frozen cut okra (not the breaded kind)
1 1/2 cups brown rice, cooked according to package
Hot pepper sauce - OPTIONAL
Directions:
-Heat a large nonstick skillet over medium high heat. Add cubed pieces of pork shoulder, season with salt and pepper, and cook until all sides are browned. Drain any fat that accumulates in the pan.
-In a slow cooker, add the browned pork chunks. Add the bell peppers and the cajun seasoning. Top with the can of tomatoes.
-Cover slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
-Add the frozen cut okra pieces about 30 minutes before you are going to serve the meal.
-Serve mixture on top of cooked brown rice and sprinkle hot sauce on top of plate, if desired.
Enjoy! :)
Roasted Acorn Squash with Walnuts and Cranberries
I tried acorn squash for the first time just a few days ago and absolutely loved it. I had never eaten it before and was very skeptical, but it was one of the best side dishes I have eaten in recent months. I was amazed that I liked it so much and knew instantly I would start trying dishes to see what other ways I could make the squash. This recipe is the first one I attempted myself and was pleasantly surprised. I enjoyed this recipe tremendously and I have a sneaky suspicion that you will fall in love with it as well. This recipe was served with garlic roasted turkey cutlets and some fresh strawberries and kiwi. A bonus of cooking acorn squash right now is that it is in season and quite affordable. It is also loaded with nutrients and can be made either as a savory dish or as a sweeter dish. My recommendation is you try cooking several different dishes containing the squash. Get creative and enjoy!
Roasted Acorn Squash with Walnuts and Cranberries
Serves: 4
Adapted by: http://www.inspiredtaste.net/2186/roasted-acorn-squash-with-walnuts-and-cranberries/
Ingredients:
2 acorn squash
1 to 2 tablespoons extra virgin olive oil
1/4 to 1/2 teaspoon lite salt
1/4 teaspoon pepper
1/4 cup brown sugar or brown sugar splenda blend (I used the splenda blend)
3 tablespoons light butter or margarine
1/4 cup walnuts, chopped
1/4 cup dried cranberries (I used craisins)
Directions:
-Preheat oven to 400 degrees.
-Cut each squash in half and use a spoon to scoop out any seeds and cut each half into 4 pieces/chunks.
-Place all of the squash pieces in a baking dish (I used a 13 x 9 baking dish that was sprayed with nonstick cooking spray)
-Drizzle olive oil, salt, pepper, and brown sugar onto all of the squash pieces
-Bake the squash for 1 hour in the oven; check the squash and continue cooking until the edges are caramelized and the squash is softened. My oven only took 1 hour to cook the squash.
-In a small saucepan over medium heat, add the butter, the walnuts, and the cranberries and cook, stirring frequently, until the butter is melted.
-Drizzle the melted butter mixture over the squash pieces and serve
Enjoy! :)
Roasted Acorn Squash with Walnuts and Cranberries
Serves: 4
Adapted by: http://www.inspiredtaste.net/2186/roasted-acorn-squash-with-walnuts-and-cranberries/
Ingredients:
2 acorn squash
1 to 2 tablespoons extra virgin olive oil
1/4 to 1/2 teaspoon lite salt
1/4 teaspoon pepper
1/4 cup brown sugar or brown sugar splenda blend (I used the splenda blend)
3 tablespoons light butter or margarine
1/4 cup walnuts, chopped
1/4 cup dried cranberries (I used craisins)
Directions:
-Preheat oven to 400 degrees.
-Cut each squash in half and use a spoon to scoop out any seeds and cut each half into 4 pieces/chunks.
-Place all of the squash pieces in a baking dish (I used a 13 x 9 baking dish that was sprayed with nonstick cooking spray)
-Drizzle olive oil, salt, pepper, and brown sugar onto all of the squash pieces
-Bake the squash for 1 hour in the oven; check the squash and continue cooking until the edges are caramelized and the squash is softened. My oven only took 1 hour to cook the squash.
-In a small saucepan over medium heat, add the butter, the walnuts, and the cranberries and cook, stirring frequently, until the butter is melted.
-Drizzle the melted butter mixture over the squash pieces and serve
Enjoy! :)
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