Thursday, July 21, 2011

Bean Recipes

Hello Darlings.

I wanted to give you a recommendation for a good site for bean recipes. I have been perusing it this morning and found several things I want to try.

I'll post it on the side bar too.

Friday, July 15, 2011

Banana Pancakes

No oils. No eggs/cholesterol. No added sugar. And it was still delish! The PB flavor doesn't really come through. They mostly just taste banana-ey. I was thinking blueberries in them would be SO yummy!

Banana Pancakes

1 banana, mashed
1 1/2 tablespoons peanut butter
1 cup "milk"
1 1/2 cups whole wheat or other whole grain flour
2 teaspoons baking powder

mix wet. mix dry. mix together until combined. Use the back of a spoon to spread in pan when cooking- batter is thicker than most, but if you spread it thin it doesn't make a super thick pancake- unless of course you like that! In which case don't spread it as thin :) I cook over medium.


ps- SHAY: How is the pregnancy going? Feeling well?

ps- EVERYONE: Our veggie lovin friend Katie had her baby yesterday! Yahoo! I don't want to steal her thunder, but I did want you to know! Yay for babies!

Wednesday, July 6, 2011

Beans and Rice

We had this for dinner last night and it was a good, basic, frugal recipe that was actually pretty tasty for how simple and easy it was.  We all loved it.  We used it as the base for a salad and put a bunch of spinach from our garden and salad dressing on it.  Jocelyn rolled the beans and rice up in the spinach leaves and ate it like a lettuce wrap.  We made it with Pinto beans.  You could also make it with a taco salad or roll it up in tortillas for burritos.

Click here to see the original post.

And here's the recipe:

Baked Red Beans & Rice

1 cup long grain rice
1 1/4 cup vegetable broth
2 cups tomato salsa
1 16 oz. can kidney beans, drained & rinsed 
1/2 tsp. chili powder
salt & pepper

Preheat oven to 350 degrees.  Combine the rice and broth in a lightly oiled 2-quart casserole dish.  Stir in the salsa, beans, chili powder and salt & pepper to taste.  Cover tightly and bake until the rice is tender, about 1 hour.

Saturday, July 2, 2011

Soaked Bread Machine Whole Grain Bread

Hello all!

So I finally made this soaked whole grain bread for the bread machine and I think we have found our new favorite basic/staple bread.  It's not very sweet, but it is pretty good for your every day sandwich bread, toast, anything basic bread need.

I also ground the wheat and the flax right before I put it in and it really makes the house smell yummy while it's rising and baking!  And much more nutritional.  The wheat flour you buy at the store just does not have any smell!

I wanted to post the recipe here, because she has stopped doing her blog and I don't know how long it will be up and I don't want to lose it.  I just cooked mine in the bread machine because I was leaving the house.  When you add the yeast, just start the whole wheat cycle you prefer on your machine.  I also did not add the vital wheat gluten and the texture was still fine.

Also, I've made several soaked recipes now, and I think it's this hot dry Utah air, but I feel like I have to add more water to make sure the grain doesn't dry out overnight.  I didn't add more water to this recipe when I made it, but it was pretty dry in the morning.  You could also just add all the ingredients at once and make it without soaking first.

Someday when I know I will be home, I will probably do a double batch in the dough cycle and then take it out and bake each separately.  But, who knows when that will happen... it's just so nice to throw it in and forget about it.

Soaked Whole Wheat Bread in the Bread Machine (produces 1 loaf)
1 Tbsp. apple cider vinegar (or whey, kefir, buttermilk or yogurt) plus enough water to make 1 cup
2 3/4 cup whole wheat flour
1/2 cup oats
1/4 cup honey
3 Tbsp. melted coconut oil (or olive oil or melted butter)
2 Tbsp. coarsely ground flax seed
2 Tbsp. hot water
1/4 tsp. honey
1 3/4 tsp. yeast
1 1/4 tsp. salt
1 Tbsp. vital wheat gluten
Put water/vinegar mixture, flour, oats, honey, oil and flax seed in the pan of your bread machine in the manufacturer’s recommended order (mine says to do liquids first then solid ingredients). Turn the bread machine on the dough cycle and let run for about five minutes, until all the ingredients are well mixed. Turn off the machine and let this sit for 12-24 hours.
After the soaking period, combine the 2 Tbsp. water, honey and yeast and let sit for 5-10 minutes to activate the yeast (mixture should rise and become foamy). Add the yeast/water/honey, salt and gluten to the flour in the bread machine. Select the dough cycle and watch it for the first few minutes to make sure it doesn’t need more flour. I only needed to add about 1 tsp.
When the dough cycle is finished (mine takes 120 minutes), dump the dough onto a flour surface. Roll into a rectangle, then roll up to fit in your loaf pan. Place in greased loaf pan and allow it to rise until doubled, about 30 minutes. Bake at 350 for half an hour, until crust is brown and it sounds hollow if you tap on the bottom of the loaf. You can brush the crust with melted butter to keep it extra soft.

Friday, July 1, 2011

Fresh Corn, Cabbage and Black Bean Salad

Shay posted her favorite salad so I thought I'd post one of mine :) Plus we had it for dinner last night and I remembered how much I LOVE it. Like LOVE it. It's beautiful with all the different colors and tastes so light and fresh- perfect for summer!

Fresh Corn, Cabbage, and Black Bean Salad

3 large ears of corn, husked (ladies- do the fresh- don't get a can. I only make this in the summer)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons olive oil
1/4 cup fresh cilantro, minced
1/2 teaspoon salt and freshly ground black pepper
2 cans black beans, drained and rinsed
4 cups shredded red cabbage (I just thinly slice)
1 large tomato, diced
1/2 cup minced red onion (optional)

Boil corn 3 minutes. Drain, and when cool enough to handle, cut corn off of the cob into large bowl. Brown nuts over med-low heat 2-4 min. Add to bowl. Whisk oil, juice, cilantro, S and P in small bowl.
Add beans, cabbage, tomato and onion (if using) to corn and nuts. Pour sauce over. Chill for a while and serve.

Ashlee Notes: The original recipe only calls for 2 cups shredded cabbage. We think it needs way more. I adjust the lime juice accordingly and just do what tastes good to us. Another addition we love: Sliced Jalapeno - the kind that comes in a jar- pickled? I think? Anyway we like a splash of the juice in it, and Corey likes to put a few of the slices in his.

If anyone tries this, please let me know! This is my current favorite salad!