WFR: 5
Again, one of my friend Samm's recipes. I got her starter that has been passed down from her grandmother. YUM!
Not the healthiest of breads, but at least it's sourdough - lowers the glycemic index. I'm eventually going to try to make a sourdough whole wheat bread...
1. Get a good sourdough starter from a friend.
2. In large bowl mix:
1/4 c sugar
1/4 c evoo
1 T salt
1 c starter
1 1/2 c warm water
5.5-6 c flour
3. mix and let rise until double (overnight)
4. punch down, knead about 15 times, divide into two sections and form 2 loaves
5. place seam side down into 2 greased bread pans
6. Let rise until double again (8-10 hours. Or, place the pans in your over, turned OFF, with a pan in the bottom of the oven that you pour boiling water into. The moist warm air makes the bread rise faster)
7. Bake 350 for about 30 minutes
8. This is my most favorite bread!
Friday, August 28, 2009
Thursday, August 27, 2009
Salsa Verde Meat
WFR: 5 stars
I made burritos a few nights ago with a new beef recipe. We love it! Then, tonight I made it again with chicken instead and made chimichangas to put in the freezer for Colby to have for lunch. He loves them.
This recipe is easy, cheap, could feed lots and is so tasty! It is definitely a keeper.
The first time, i used cubed stew beef because i had it in the fridge. This time, I used Chicken tenderloins because that's what i had on hand. Both were excellent. I would imagine that any meat that cooks well in a slow cooker and that would be good with Mexican flavors would be great - even pork loin.
1-2 lbs meat, cubed
1 onion, chopped
2-3 cloves garlic, grated
1 c salsa verde (i used heinz)
2 T taco seasoning
1. Brown the meat in a little evoo, just to get some color on it. Don't cook it all the way. Throw it in your slow cooker/crock pot.
2. Saute onion and garlic in the same pan and scrap up all the brown bits from the bottom. Once the onions and garlic are fragrant (about 3-5 minutes), pour in the salsa verde and taco seasoning.
3. Mix all together and them put it all in the crock pot.
4. set on low and let it cook all day - 6-8 hours. At some point (after 5 hours or so) i use 2 forks and shred the meat.
- We used the beef for burritos one night and even my 1 year old loved the meat! I served it with black beans (with cumin, lime zest and juice, and some pepper) and sauteed corn with peppers and jalapenos, and all the normal burrito fixings. Oh, and guac.
- tonight, after the chicken was finished cooking, i added a can of drained and rinsed black beans, some sauteed peppers, and about a 1/2 cup of shredded mozzarella. Then I put a scoop in the center of 8 whole wheat tortillas. I folded up all four sides around the meat (to form a square pocket) and then grilled them in a skillet to seal them closed. Now they are in the freezer, ready for Colby to heat one up for lunch (best heated in the oven).
I made burritos a few nights ago with a new beef recipe. We love it! Then, tonight I made it again with chicken instead and made chimichangas to put in the freezer for Colby to have for lunch. He loves them.
This recipe is easy, cheap, could feed lots and is so tasty! It is definitely a keeper.
The first time, i used cubed stew beef because i had it in the fridge. This time, I used Chicken tenderloins because that's what i had on hand. Both were excellent. I would imagine that any meat that cooks well in a slow cooker and that would be good with Mexican flavors would be great - even pork loin.
1-2 lbs meat, cubed
1 onion, chopped
2-3 cloves garlic, grated
1 c salsa verde (i used heinz)
2 T taco seasoning
1. Brown the meat in a little evoo, just to get some color on it. Don't cook it all the way. Throw it in your slow cooker/crock pot.
2. Saute onion and garlic in the same pan and scrap up all the brown bits from the bottom. Once the onions and garlic are fragrant (about 3-5 minutes), pour in the salsa verde and taco seasoning.
3. Mix all together and them put it all in the crock pot.
4. set on low and let it cook all day - 6-8 hours. At some point (after 5 hours or so) i use 2 forks and shred the meat.
- We used the beef for burritos one night and even my 1 year old loved the meat! I served it with black beans (with cumin, lime zest and juice, and some pepper) and sauteed corn with peppers and jalapenos, and all the normal burrito fixings. Oh, and guac.
- tonight, after the chicken was finished cooking, i added a can of drained and rinsed black beans, some sauteed peppers, and about a 1/2 cup of shredded mozzarella. Then I put a scoop in the center of 8 whole wheat tortillas. I folded up all four sides around the meat (to form a square pocket) and then grilled them in a skillet to seal them closed. Now they are in the freezer, ready for Colby to heat one up for lunch (best heated in the oven).
The Best Bolognese Sauce (Spaghetti)
WFR: 5 stars
We had this for dinner tonight. It was seriously the best spaghetti I have ever had. Colby loved it too. It is from Better Homes and Gardens, but I changed a few things.
1 Lb lean ground beef
1 large onion, chopped
2-3 medium carrots, chopped
3-5 cloves of garlic, minced or grated
1 c half and half (i used part milk, part half and half)
1 c chicken stock
1 T red or white wine vinegar
28 oz can crushed tomatoes
6 oz tomato paste
2 tsp Italian season
1 t fresh ground pepper
1/2 t salt
1 pkg whole grain pasta ( we love barilla plus)
1. brown meat with onion, carrots, and garlic. Drain excess fat
2. Add cream/milk. bring to a boil, reduce heat, simmer uncovered for 5 minutes or until most of the liquid has evaporated
3. Stir in broth and vinegar. Bring to boil, reduce heat, simmer for about 15 minutes or until most of the liquid has evaporated
4. Stir in crushed tomatoes, paste, seasoning, s/p. Bring to boil, reduce heat, simmer for 5 minutes or until thick.
5. Meanwhile, cook spaghetti with about 1 T salt in water.
6. When pasta is done, I add it to the sauce with little bits of the pasta water and let it all cook together for a few minutes.
7. Serve and top with Parm.
YUM!
We had this for dinner tonight. It was seriously the best spaghetti I have ever had. Colby loved it too. It is from Better Homes and Gardens, but I changed a few things.
1 Lb lean ground beef
1 large onion, chopped
2-3 medium carrots, chopped
3-5 cloves of garlic, minced or grated
1 c half and half (i used part milk, part half and half)
1 c chicken stock
1 T red or white wine vinegar
28 oz can crushed tomatoes
6 oz tomato paste
2 tsp Italian season
1 t fresh ground pepper
1/2 t salt
1 pkg whole grain pasta ( we love barilla plus)
1. brown meat with onion, carrots, and garlic. Drain excess fat
2. Add cream/milk. bring to a boil, reduce heat, simmer uncovered for 5 minutes or until most of the liquid has evaporated
3. Stir in broth and vinegar. Bring to boil, reduce heat, simmer for about 15 minutes or until most of the liquid has evaporated
4. Stir in crushed tomatoes, paste, seasoning, s/p. Bring to boil, reduce heat, simmer for 5 minutes or until thick.
5. Meanwhile, cook spaghetti with about 1 T salt in water.
6. When pasta is done, I add it to the sauce with little bits of the pasta water and let it all cook together for a few minutes.
7. Serve and top with Parm.
YUM!
Banana Nut Muffins
Williamson Family Rating: 4.5
My friend Lindsey sent me this recipe for Banana Nut Muffins. I just made them. YUM! They are full of protein, good whole grain, and I'm excited to let Ellie Jane try one in the morning.
*Basic Muffin Recipe
2 1/4 cups whole grain flour (freshly milled if possible)
1 tsp salt
1 tsp soda
1 tsp baking powder
1 cup buttermilk
1 egg
1/2 cup oil (I use coconut oil, since it's so good for you)
1/2 cup honey or pure maple syrup
.
*Banana-Nut Messies: Add to above recipe
2-3 mashed bananas
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup walnuts (optional)
I added 1 T sour cream and 2 T flax meal
Measure dry ingredients into mixing bowl. Add liquids and mix just until well blended. Drop by spoonfuls into greased 12 cup muffin or 24 cup mini muffin pan.
.
*Basic Recipe: Bake at 400 degrees for 15 minutes
*Banana-Nute Recipe: Bake at 400 degrees for 20 minutes
Smooth some butter over it while warm. You can't eat just one. Your house smells amazing too while baking.
My friend Lindsey sent me this recipe for Banana Nut Muffins. I just made them. YUM! They are full of protein, good whole grain, and I'm excited to let Ellie Jane try one in the morning.
*Basic Muffin Recipe
2 1/4 cups whole grain flour (freshly milled if possible)
1 tsp salt
1 tsp soda
1 tsp baking powder
1 cup buttermilk
1 egg
1/2 cup oil (I use coconut oil, since it's so good for you)
1/2 cup honey or pure maple syrup
.
*Banana-Nut Messies: Add to above recipe
2-3 mashed bananas
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup walnuts (optional)
I added 1 T sour cream and 2 T flax meal
Measure dry ingredients into mixing bowl. Add liquids and mix just until well blended. Drop by spoonfuls into greased 12 cup muffin or 24 cup mini muffin pan.
.
*Basic Recipe: Bake at 400 degrees for 15 minutes
*Banana-Nute Recipe: Bake at 400 degrees for 20 minutes
Smooth some butter over it while warm. You can't eat just one. Your house smells amazing too while baking.
Honey Wheat Bread
This is my favorite whole wheat bread.
1 1/3 cups warm water
2 envelopes active dry yeast, 2 tablespoons
1/3 cup honey
1/4 cup oil
1 teaspoon salt
3-3 1/2 cups whole wheat flour
Directions:
1. Put 1/2 cup warm water in large bowl.
2. Stir in yeast.
3. Add remaining
water, honey, oil, salt and 1 cup flour
4. Beat at medium speed for 2
minutes.
5. Stir in more flour to make soft dough.
6. Knead on floured
surface, til smooth and elastic (8-10 min)
7. Place in greased bowl. Cover
let rise 1 hour.
8. Punch dough.
9. Roll out on floured surface to
rectangle.
10. Roll up and place seam side down in loaf pan.
11. Let rise
30 minutes
375 30-35 minutes
1 1/3 cups warm water
2 envelopes active dry yeast, 2 tablespoons
1/3 cup honey
1/4 cup oil
1 teaspoon salt
3-3 1/2 cups whole wheat flour
Directions:
1. Put 1/2 cup warm water in large bowl.
2. Stir in yeast.
3. Add remaining
water, honey, oil, salt and 1 cup flour
4. Beat at medium speed for 2
minutes.
5. Stir in more flour to make soft dough.
6. Knead on floured
surface, til smooth and elastic (8-10 min)
7. Place in greased bowl. Cover
let rise 1 hour.
8. Punch dough.
9. Roll out on floured surface to
rectangle.
10. Roll up and place seam side down in loaf pan.
11. Let rise
30 minutes
375 30-35 minutes
Saturday, August 22, 2009
Mustard Chicken
Williamson Family Rating: 5 stars
(This is another one that I think is from Tables of Content)
½ c brown sugar
6 T evoo
¼ c cider vinegar
4 cloves minced garlic
3 T coarse grain mustard
2 T fresh line juice
1 ½ T fresh lemon juice
1 ½ t salt
pepper
mix and marinade chicken for 4-6 hours. I like to cut about 4 breast into 1-2 inch cubes.
Bake 350 for 40 minutes in the marinade.
I serve this over brown rice with steamed broccoli and the sauce over it.
(This is another one that I think is from Tables of Content)
½ c brown sugar
6 T evoo
¼ c cider vinegar
4 cloves minced garlic
3 T coarse grain mustard
2 T fresh line juice
1 ½ T fresh lemon juice
1 ½ t salt
pepper
mix and marinade chicken for 4-6 hours. I like to cut about 4 breast into 1-2 inch cubes.
Bake 350 for 40 minutes in the marinade.
I serve this over brown rice with steamed broccoli and the sauce over it.
Creamy Tomato Soup
Williamson Family Rating: 5 stars by Lindsey; Colby won't touch tomato soup!
(I think this recipe is originally from my favorite cook book - "Tables of Content" - its one of Birmingham Junior League's books.)
I have been craving tomato soup this pregnancy. Weird. This is the recipe I have eaten for the last 4 meals…
Saute one chopped onion and 2 cloves minced garlic in 2 T butter till it smells good. Put this in blender or food processor with 3 (14 oz) cans drained tomatoes, ¼ c flour, 2 T tomato paste, s/p. and lots and lots of fresh basil and blend til smooth.
Heat 4 cups of milk in pan till warm. Pour in tomatoes and bring to boil. Reduce and simmer 20 minutes. I added about ½ c toasted pine nuts and about 1 T butter to give it some richness. Great with crusty sour dough bread and a dollop of plain yogurt!
(I think this recipe is originally from my favorite cook book - "Tables of Content" - its one of Birmingham Junior League's books.)
I have been craving tomato soup this pregnancy. Weird. This is the recipe I have eaten for the last 4 meals…
Saute one chopped onion and 2 cloves minced garlic in 2 T butter till it smells good. Put this in blender or food processor with 3 (14 oz) cans drained tomatoes, ¼ c flour, 2 T tomato paste, s/p. and lots and lots of fresh basil and blend til smooth.
Heat 4 cups of milk in pan till warm. Pour in tomatoes and bring to boil. Reduce and simmer 20 minutes. I added about ½ c toasted pine nuts and about 1 T butter to give it some richness. Great with crusty sour dough bread and a dollop of plain yogurt!
Asian Pork Tenderloin
Williamson Family Rating: 5 stars
This is the final recipe in our "favorite pork tenderloin" contest. I think it's my favorite...but i go back and forth.
This is another recipe from my friend Samm. I love swapping recipes with her!
1/3 c soy sauce
¼ c sesame oil
1/3 c brown sugar
1 T Worcestershire
2 T lemon juice
4 cloves garlic, minced
1 inch fresh ginger, grated
1 T dry mustard
1 1//2 t pepper
marinade meat in all that for 4-12 hours. Place all in 9x 13 and bake 350 for 45 mins.
I serve this with mashed sweet potatoes and asian stir fry of peppers, onions, broccoli, mushrooms, etc.
This is the final recipe in our "favorite pork tenderloin" contest. I think it's my favorite...but i go back and forth.
This is another recipe from my friend Samm. I love swapping recipes with her!
1/3 c soy sauce
¼ c sesame oil
1/3 c brown sugar
1 T Worcestershire
2 T lemon juice
4 cloves garlic, minced
1 inch fresh ginger, grated
1 T dry mustard
1 1//2 t pepper
marinade meat in all that for 4-12 hours. Place all in 9x 13 and bake 350 for 45 mins.
I serve this with mashed sweet potatoes and asian stir fry of peppers, onions, broccoli, mushrooms, etc.
Honey Mustard Prok Tenderloin
Williamson Family Rating: 5 stars
This is another one of my pork tenderloin recipes that it is the running for favorite...
Mix together:
2 T fresh parsley
2 t dried oregano
1 t dry rosemary
½ t dry thyme
1 T garlic, minced
1 t salt
2 t pepper
1 t cayenne pepper
rub all over 1-2 tenderloins and let marinade for a few hours
then mix together:
4 T Dijon mustard
4 T brown sugar
1 c honey
grill the tenderloin and use the sauce to baste the meat as it grills. We grill it just till it’s done – use a meat thermometer (145-150 degrees).
I serve it with extra sauce and usually serve it on a bed of cheese grits with sauted garlic spinach. YUM!
This is another one of my pork tenderloin recipes that it is the running for favorite...
Mix together:
2 T fresh parsley
2 t dried oregano
1 t dry rosemary
½ t dry thyme
1 T garlic, minced
1 t salt
2 t pepper
1 t cayenne pepper
rub all over 1-2 tenderloins and let marinade for a few hours
then mix together:
4 T Dijon mustard
4 T brown sugar
1 c honey
grill the tenderloin and use the sauce to baste the meat as it grills. We grill it just till it’s done – use a meat thermometer (145-150 degrees).
I serve it with extra sauce and usually serve it on a bed of cheese grits with sauted garlic spinach. YUM!
Honey Roasted Pork Tenderloin
Williamson Family Rating: 5 stars
This is one of Colby's all time favorite things. We have an on-going debate about which of my 3 pork tenderloin recipes are the best. What do you think?
1 or 2 Pork tenderloin(s)
Olive oil
S/p
Cavendar’s greek seasoning
Lemon pepper
Worcestershire
Soy sauce
Pickapeppa sauce (it’s a hot sauce, but not too hot – it's at most grocery stores)
Honey
½ c white wine
rub tenderloin generously with evoo, s/p, cavendars, and lemon pepper. Place in ziplock and pour on sauces. We like lots of sauce in our house, so I do enough of the sauces to almost cover the meat. After it marinades for 4-12 hours, pour all of it in a 9x13 and drizzle with a good bit of honey. I also drizzle a little more pickapeppa b/c we like spicy. Then pour the white wine over the whole thing.
Bake 350 for 45 ish minutes. After it bakes, I slice it and then let it sit in the juices for about 10 minutes before I serve it.
This is one of Colby's all time favorite things. We have an on-going debate about which of my 3 pork tenderloin recipes are the best. What do you think?
1 or 2 Pork tenderloin(s)
Olive oil
S/p
Cavendar’s greek seasoning
Lemon pepper
Worcestershire
Soy sauce
Pickapeppa sauce (it’s a hot sauce, but not too hot – it's at most grocery stores)
Honey
½ c white wine
rub tenderloin generously with evoo, s/p, cavendars, and lemon pepper. Place in ziplock and pour on sauces. We like lots of sauce in our house, so I do enough of the sauces to almost cover the meat. After it marinades for 4-12 hours, pour all of it in a 9x13 and drizzle with a good bit of honey. I also drizzle a little more pickapeppa b/c we like spicy. Then pour the white wine over the whole thing.
Bake 350 for 45 ish minutes. After it bakes, I slice it and then let it sit in the juices for about 10 minutes before I serve it.
Salsa Chicken
Williamson Family Rating: 5 stars
This is a recipe from my friend Samm. It is one of our favorites around here.
3-4 chicken breast
1 c mushrooms, cut in 4ths
1 onion chopped
1 green (or colored) pepper, chop
8 oz crush pineapple
3 T brown sugar
1 c ketchup
2 T soy sauce (or liquid aminos)
¼ c oil
3 T cider vinegar
1 t curry powder
s/p
1 can dice tomato with juice
mix all and marinade chicken for 4-6 hrs
bake all in 9x13 350 for about 45 minutes
great over rice
This is a recipe from my friend Samm. It is one of our favorites around here.
3-4 chicken breast
1 c mushrooms, cut in 4ths
1 onion chopped
1 green (or colored) pepper, chop
8 oz crush pineapple
3 T brown sugar
1 c ketchup
2 T soy sauce (or liquid aminos)
¼ c oil
3 T cider vinegar
1 t curry powder
s/p
1 can dice tomato with juice
mix all and marinade chicken for 4-6 hrs
bake all in 9x13 350 for about 45 minutes
great over rice
Chili-Lime Marinade
Williamson Family Rating: 4.5 stars
3 T evoo
3 T red wine vinegar
juice of 1 lime
1 t chili
½ t paprika
2 T minced onion
2 cloves minced garlic
cayenne pepper to taste
s/p (salt and pepper)
Great marinade for chicken or steak kabobs
3 T evoo
3 T red wine vinegar
juice of 1 lime
1 t chili
½ t paprika
2 T minced onion
2 cloves minced garlic
cayenne pepper to taste
s/p (salt and pepper)
Great marinade for chicken or steak kabobs
The Best Chicken Marinade
Williamson Family Rating: 5 stars
1 c oil
3/4 c soy sauce
½ c fresh lemon juice
¼ c Worcestershire
¼ c mustard
2 t pepper
3-4 cloves garlic, minced
Marinade in fridge for as long as you can – I do it overnight. SO good on the grill. I marinade on Monday and cook 6 or so breasts and have them for dinner one night, then use for lunch, or to make pastas and salads all week.
I do all of my marinating in a large ziplock bag, then when I’m ready to cook, I just throw the whole bag away – one less dish to wash!
1 c oil
3/4 c soy sauce
½ c fresh lemon juice
¼ c Worcestershire
¼ c mustard
2 t pepper
3-4 cloves garlic, minced
Marinade in fridge for as long as you can – I do it overnight. SO good on the grill. I marinade on Monday and cook 6 or so breasts and have them for dinner one night, then use for lunch, or to make pastas and salads all week.
I do all of my marinating in a large ziplock bag, then when I’m ready to cook, I just throw the whole bag away – one less dish to wash!
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