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|04-28-2009, 09:51 AM||#1|
Recipes if you're trying to reduce prepackaged foods
It's taken me awhile to compile this and would LOVE to have other Mama's input!
Here are some of our go-to's:
This is from Alton Brown (Good Eats guy on Food Network). I've changed it up a little by omitting the sugar (sometimes), adding flax seeds, sesame seeds, different nuts, chocolate chips, and even peanut butter. I don't usually use the same dried fruits as he does. We mostly eat raisins. I've never used the almonds, either. I just never seem to have them on hand. I've even used the organic non-hydrogenated shortening in place of butter. Every time they turn out yummy!
*BE SURE TO REALLY PACK IT DOWN INTO THE PAN* Otherwise, you'll just have granola.
Take care, Mama!! And let me know if you have any questions about the recipe..
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
4 roma tomatoes
1 onion (vidalia)
1/3 - 1/2 cracked bulgar wheat
2 juiced lemons
extra virgin olive oil (as much as 1/2, start w/ 1/4 and add)
let set for 30 mins to soften
romane lettuce hearts for serving
Whole Wheat Bread
This makes 2 loaves of bread. I usually increase the recipe by 1/2 on the days I make the bread and make a pizza crust......it makes for an easy dinner night and yummy pizza.
- 2 cups hot water
- 1/2 cup oil
- 1/2 cup honey
- 3 1/2 tsp. instant yeast
- 5 cups freshly milled flour
- 2 tsp. salt
Combine water, oil and honey. Add 3 cups of flour, yeast and salt. Mix thoroughly (I use a hand mixer with dough hooks for this part). Add remaining flour and knead until
smooth and elastic (about 10 minutes). I'll add the remaining flour in the bowl and mix with hand mixer until it gets thick. Then I'll just flour the countertop and knead
and add flour along the way until the sticky is gone while kneeding.
After kneeding, place in bowl and let rise until double (about 1 hour)
Then shape into loaves and place in oiled loaf pans and let rise again (about another hour)
bake at 350 for about 30 minutes.
3 1/2 cups of whole grain flour (I used 1 1/2 cups of millet flour, 2 cups of whole wheat pastry flour for a lighter cracker)
1/4 cup of melted coconut oil
1 cup of water with two tablespoons vinegar (or you could use buttermilk)
Gently mix together the above ingredients, until combined. I used a fork at first, and then kneaded the dough gently in the bowl until it just came together into a ball. Cover and leave out overnight on the counter. The next morning, flatten your ball out on the counter, using a little white flour, if needed to prevent sticking.
Sprinkle over the top:
1 teaspoon of sea salt
1 1/2 teaspoon of baking powder
Fold in half and knead gently until salt and baking powder are evenly mixed in (if this intimidates you, you can mix these two ingredients in with the flour the night before. The salt will inhibit some of the soaking process, however. You are now ready to roll it out!
Preheat your oven to 425 degrees, and lightly flour your surface. I liked to roll out a quarter of the dough at a time, for more control. I rolled them to about 1/8 on an inch to make firmer, crisper crackers to serve with spreads and cheese. For baby, I roll them to about 1/4 of an inch, and this produced a lighter, more crumbly cracker that was very easy for her to eat. Cut into desired size with a sharp knife and gently lay out on a greased baking sheet and prick with a fork.
Bake for about 1o minutes and check. They will be done when they are browning slightly around the edges. Cool on cooling sheets and enjoy!
Pumpkin Chocolate Chip Cookies:
½ Cup Pumpkin Puree
½ Cup Butter (1 stick)
¾ Cup Sugar (or honey crystals)
¼ Cup Brown Sugar (or molasses crystals)
2 Tablespoons Milk
1 Tablespoon Vanilla
1/2 Cup Soft White winter wheat flour
½ Cup Whole Grain Wheat Flour
2 ½ teaspoons Baking Soda
½ teaspoon Salt
2 tablespoons Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Ground Cloves
½ teaspoon Grated Nutmeg
2 Cups Chocolate Chips
Cream the butter & sugars. Add pumpkin & combine. Add egg & combine. Add milk & vanilla. Add to dry ingredients. Stir in Chocolate chips.
Scoop onto parchment covered cookie sheet. Bake 12-15mins. Or until cookies are golden.
BEST WHEN EATED AT ROOM TEMPERATURE!!
1-1/4 C. Whole wheat flour
1/4 C. Oatmeal (I've used quick cooking, oldfashioned & steel cut w/ good results)
1/3 C. Brown Sugar (can be omitted, or substituted w/ honey or regular sugar)
1 1/2 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
1 Tbl. Cinnamon
1/2 tsp. Ground ginger
1/2 tsp. Nutmeg
1/4 tsp. Ground cloves
2 Tbl. Toasted wheat germ
2 Tbl. Toasted flax seeds
1/4 C. Toasted nuts
(I toast these on the same cookie sheet @ 350 until I can smell them)
4 oz melted butter or coconut oil
1 C. Sour cream (can be exchanged for buttermilk or reg. milk with 1 Tbl. vinegar added, or yogurt)
1 Tbl. Vanilla
1/2 C. Shredded carrots (can also use any vegetable puree)
Preheat oven to 400. Lube up muffin tin.
Mix all dry ingredients (first 14 items). Set aside.
Whisk butter, sour cream, eggs, and vanilla.
Add carrots to wet mixture.
Pour wet ingredients into dry and stir just until combined.
Pour evenly among twelve count muffin pan. (Actually, spoon the batter- it's pretty thick).
Bake until golden and a toothpick tester comes out clean. About 20 mins.
You can play around w/ this a lot. You can leave out all the spices and add fruit (or chocolate chips ). Also, you can just use 1 1/2 C. AP flour and exclude the whole grains.
I have more recipes, and will add them as I can. Feel completely free to add any of your recipes, too! I would love a really yummy cheese cracker recipe...