Thursday, April 21, 2011
Wednesday, April 20, 2011
This isn't a very detailed recipe. If you are familiar with bread making, you should be fine. If not, call me and I'll walk you through it. One thing I will say, though, is I wouldn't make this with store bought wheat flour...grinding your own wheat is definitely the way to go! You will be amazed at how big of a difference it makes!
ELLIE'S WHOLE WHEAT BREAD
3 c. warm water
1/3 c. honey
1/3 c. oil
-mix then add:
3 c. whole wheat flour
-mix then add:
1 T. instant yeast
1 T. dough enhancer (optional)
1 T. salt
-mix well, rest 5 min., then add:
5 c. whole wheat flour
-mix and knead, let rise
-divide into three equal pieces, shape, place in greased loaf pans, let rise
-bake at 350 for 20-30 minutes
I have had five different people call or stop me at church and tell me that they made these for their family and they were a hit! My kids DEVOUR blender pancakes. You can use dry milk powder and water for the milk and powdered eggs for the eggs and they turn out great!
1 c. wheat kernels
1 c. milk
-mix in blender on highest speed for 2 minutes
½ c. milk
-add and blend on high for 2 more minutes
1 t. salt
1/4 c. oil (I use less than this)
1 T. honey
-add and blend on low until mixed
1 T. baking powder
-add and blend just before cooking
I have tried a lot of granola recipes and this is my favorite so far! I use less than half of the honey called for and it still tastes like a treat to me. Also, I double the recipe when I make it because we eat it so fast. Don't get too uptight about this recipe...switch things up, try new nuts or seeds.
1/3 c. almonds, chopped coarse
1/3 c. walnuts, chopped coarse
3 c. old-fashioned rolled oats
3 T. canola oil
1/4 c. sunflower seeds
1 T sesame seeds
1/3 c honey
1/4 t. salt
1/2 c. raisins
Adjust oven rack to middle position and heat to 325. Toast almonds and walnuts in skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in oats and oil and continue to toast until the oats begin to torn golden, about 2 minutes. Stir in the sunflower seeds and sesame seeds and continue to toast until the mixture turns golden, about 2 minutes.
Off the heat, stir in the honey, and salt until well coated. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every few minutes until the granola is light golden brown, about 15 minutes.
Sir in the raisins. With a spatula, push the granola onto one half of the baking sheet and press gently into a ½-inch-thick slab. Let cool to room temp. Break into pieces and serve.
Again...I have tried a lot of bean burger recipes...this is the favorite. You can substitute cooked dry beans for the canned beans. I could go into the benefits of cooking your own beans, but I'll spare you for now :)
BLACK BEAN BURGERS
2 slices high-quality sandwich bread, torn
2 (15-oz) cans black beans, rinsed
2 large eggs
3 T. olive oil
1 t. ground cumin
½ t. salt
1/8 t. cayenne pepper
1 red bell pepper, stemmed, seeded, and
¼ c. minced fresh cilantro
1 shallot, minced
1. Heat oven to 350. Pulse bread in a food processor to coarse crumbs, about 10 pulses. Spread crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10-12 minutes. Let cool.
2. Place 2 ½ c. beans in a large bowl and mash with a potato masher until mostly smooth. In separate bowl, whisk eggs, 1 T. of the oil, cumin, salt, and cayenne.
3. Stir the eggs mixture, toasted breadcrumbs, remaining ½ cup beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Scoop ½ mixture at a time and lightly pack into 1-inch-thick patties.
4. Heat 1 T. more oil in nonstick skillet over medium heat until shimmering. Carefully lay 4 patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.
5. Transfer the burgers to a plate and tent loosely with foil. Return skillet to heat and repeat with the remaining T. oil and remaining patties. Serve.
TO MAKE AHEAD: The burgers can be prepared through step 3, covered tightly with plastic wrap, and refrigerated for up to 24 hours before cooking.