Maple Granola

I bought this book called Whole Grain Baking by King Arthur Flour and it has by far the best whole grain recipes that I have tasted. So I tried making this granola today from the book and had to share it. I made a double batch and am tempted to make another since it keeps really well and I can say without a question this will be breakfast for me!

7 c. old fashioned rolled oats
1 c. flaked coconut
1 c. wheat germ
1 c. sliced almonds
1 c. pecans or walnuts chopped (I like pecans best)
1 c. sunflower seeds
1/2 t. salt
1 c. maple syrup
3/4 c olive oil
1 T vanilla extract (I also add 1/2 t almond flavoring)
1 c. raisins, cranberries, and dried apricots

mix the oats, coconut, wheat germ, nuts, seeds, salt in a large bowl. in a separate bowl combine the syrup, oil, and flavorings. pour over the dry and mix well. bake in the over at 275 degrees for 2 hours. stirring after 1 hour. I lined 2 baking sheets with parchment paper for easier clean-up. let cool completely and add dried fruit. store in an air-tight container at room temp.

I made mine without the seeds, raisins, cranberries, and apricots and instead I did add 1 cup dried blueberries which I thought turned out wonderful!
goodluck and enjoy!

Looking for a GREAT hummus recipe

I was wondering if anyone has a great hummus recipe that they can recommend. I would love to have one but feel overwhelmed looking on allrecipes. I will probably use one there if no one does have one but thought I would rather check here first.
Thanks!

bottled/ frozen salsa...yum, yum!

So here in NY we have been enjoying tomatoes and more tomatoes than you could ever imagine. They are so good and sweet and CHEAP! I found the recipe for bottled salsa and didn't have my jars so I froze it. It turned out just as good and we love it. Nigel has been taking into work to share and eats as much as he can of it at home! The only down fall is that after filling 12 quart bags I am now down to only about 4 felt. It is SSOOOO good so if you feel like trying to freeze or bottle salsa I highly recommend this one. One of the things that make it so great is that it doesn't use vinegar but lime juice so it has a real salsa taste instead of a pickled flavor. I got it off of recipezar if you want to check it out on the web and read the comments:
http://www.recipezaar.com/97196

Canned (Bottled) Salsa Recipe or Frozen

5 hours | 4 hours prep

12 500ml jars

* 8 quarts plum tomatoes (or whatever fresh yummy tomatoes you can find!)
* pickling salt
* 6 large onions
* 2-3 heads garlic
* 1 lb jalapeno pepper
* 6 large mild bell peppers
* 2 1/2 cups minced cilantro
* 1/4 cup ground cumin
* 1 (5 1/2 ounce) can tomato paste
* 3 tablespoons lime juice (Per 500 ml jar)

1. Bring a large pot of water to a boil.
2. Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
3. Transfer them to a large bowl or sink full of cold water.
4. Fish them out and peel them.
5. Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
6. Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
7. When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
8. Boil for 10 minutes.
9. If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
10. Meanwhile, peel and chop the onions.
11. Peel and deseed the peppers, and chop them.
12. Peel and mince the garlic.
13. Mix the tomato paste with cupful of the tomatoes until it is lump-free.
14. Mix all the ingredients except the lime juice in a large kettle or pot.
15. Bring the salsa to a boil.
16. Lift the sterilized jars from the boiling water bath and empty them.
17. (Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
18. Add 3 tbsps lime juice to each jar.
19. Pack the salsa into the jars.
20. Wipe rims, and seal according to manufacturer's instructions.
21. (Generally, boil lids and rings for 5 minutes).
22. Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
23. Remove, allow to cool, and check seals.
TO FREEZE:
I followed the recipe as above but instead of salting the tomatoes and letting them sit for so long I just boiled them in a pot for a bit. I also just added some of the lime juice to taste, be sure and salt to taste as well. For the jalapenos I added about 1/2 pound without seeds and then a couple extra with seeds to achieve the taste we wanted. It makes a HUGE batch so you want a really big pot or to have two pots ready. I chop everything up and mix it together and a large bowl or pot and then I blanch and coarsely chop the tomatoes. Don't worry about getting them diced to small they will get chopped up more just because you are cooking and stirring them.
~Kim Campbell

orange juice popsicles

my mother used to always make these for us. i still love them and my kids go NUTS over them.

- orange juice


-pour into popsicle molds -freeze and enjoy!

i got my popsicle molds at ross.

white trash popsicles

1. put dixie cups on a cookie sheet.
2. put some sprinkles in bottom of cups.
3. mix 2 1/2 cups chocolate milk and 1 4-serving size package of instant chocolate pudding mix and pour into cups.
4. cover cups with foil and push a popsicle stick through the foil all the way through to the pudding.
5. freeze about 4 hours. remove foil and tear paper cups off. enjoy a not so healthy but fun treat

Homemade Granola Bars

1 10 ounce bag marshmallows ( I used 10 ounces of marshmallow creme)
1/4 cup butter or marg.
4 cups of granola
1 1/2 cups rice crispies
1/2 cup sunflower seeds, or nuts, or chocolate chips or mini M&M's - be creative

1. melt marshmallows and butter in saucepan until melted and remove from burner
2. stir in all other ingredients
3. press into 13x9 pan and put in fridge to cool.
4. cut, eat and enjoy

my kids went nuts over these! It makes a ton and is somewhat healthy!

Super easy BBQ chicken kebabs (Parenting Magazine)

prep: 10 minutes
broil: 6 minutes

*8 chicken tenders
*8 wooden skewers, presoaked
*1/2 c. ketchup
*1 TBs. brown sugar
*1 tsp. cider vinegar
*1/2 tsp worchestershire sauce
*salt and pepper

1. Preheat broiler. Cover broiler pan with foil; coat with spray. Thread chicken onto presoaked skewers.
2. Mix ketchup, brown sugar, vinegar, and worchestershire sauce in a small bowl. Season chicken with salt and pepper and brush with sauce.
3. Place on pan and broil 6 inches from heat for 3 minutes. Turn and brush with remaining sauce. Cook an additional 3 minutes.

Little dippers (Parenting magazine)

Lemon-dill dip
*1 c. low-fat plain yogurt
*1/3 c. fresh dill, or 1 1/2 TBs. dried
*1 tsp. grated lemon zest
*1 TBs. lemon juice
*salt and pepper to taste (I just omitted this as it already has a lot of flavor)

Stir ingredients together in a small bowl. Chill until ready to serve with fresh green beans, assorted veggies or crackers.

Sweet Tortillas (Parenting Magazine)

*1/2 c. reduced-fat cream cheese, softened
*1 TBs. honey
*dash vanilla
*4 whole-wheat soft tortillas (6 in. size) (I personally hate wheat tortillas, yuck)
*1/4 c. raisins
*1/4 c. grated carrots

Stir together cream cheese, honey, and vanilla in a small bowl; spread 2 TBs. on each tortilla. Top tortillas with 1 TBs. each of raisins and carrots. Fold in half; cut into 2 triangles.

Kids can help, great for picnics. Per serving (2 triangles): 193 calories, 7 g fat (4 g saturated), 297 mg sodium, 20 mg cholesterol.

Devilish eggs

*6 hard boiled eggs, peeled
*1/4 c. light mayonnaise
*1/4 tsp. salt
*dash black pepper
*1/4 tsp. dry mustard
*Paprika

1. Cut eggs in half lengthwise, and remove yolks to a small bowl. Reserve whites. Add mayonnaise, salt,pepper, and mustard to yolks; mash with a fork to combine.
2. Spoon yolk mixture into egg whites; sprinkle with paprika before serving.
Great recipe kids can help with, great for picnics.

Per serving: (2 halves): 111 calories, 9 g fat (2 g saturated), 219 mg sodium, 215 mg cholesterol
-from Parenting Magazine

Crunchy Quesadillas

This is ridiculously easy, but it is my kids new favorite so please don't laugh.

Flour or corn tortillas (fajita size)
Refried Beans
Shredded Cheese
Tostada shells

Start with a soft tortilla, spread beans, sprinkle cheese, and put the tostada on top. I don't flip them, they melt fine without. Cut with a pizza cutter and serve with your favorite dipping sauce (Ranch, Ketchup, BBQ, Salsa, Guac, etc.)

I love that they are getting the beans, it makes me feel better about feeding them quesadillas every other day. A fun new twist on a classic favorite.

I also buy as much fresh fruit on sale as I can, if they don't eat it before it gets too ripe, I freeze what is leftover and make smoothies. That's all I got. Hopefully somebody more creative than me will pull through!

new category

alrighty ladies, the new category is..... SUMMER SNACKS FOR KIDS!!! these don't even have to be healthy ones (although some of those would be nice). i am running out of ideas for my kids that want to eat constantly and so is every mom that i talk to. i know that everyone is busy, but get posting!!!

summer grilling is next.

new category?

what do you guys want next?

CHICKEN BROCCOLI CHEESE CASSEROLE

1 lb cooked chicken.
1 cup cooked brown rice (cooking the rice in chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
squeeze of lemon juice (optional)
1 Tablespoon of mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded
1/2 cup bread crumbs for topping
1/4 slivered almonds for topping
Directions:
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.

This is pretty easy to throw together. It unfreezes well and it's so nice to have for when you just don't feel like figuring out what to make for dinner (or take to your friend who just had a baby). It's good with a fresh green salad too!

WAY too easy "Enchiladas"...

So this is a total cheat on meal making, but I just thought this was so clever when a friend made it for us. Please don't judge me. ;-) All you need are three things:

-Frozen burritos or chimichangas (I prefer chimichangas with shredded beef from Costco)

-Can of enchilada sauce

-Shredded cheese (I use the Mexican blend from Costco)

Place burritos on the bottom of baking dish. Pour desired amount of enchilada sauce over burritos (I cover them until the sauce covers them and bottom of dish). Cover burritos and sauce with cheese. Freeze.

Bake at 350 for 45 to 60 minutes for about 6 burritos. More time may be needed for more than 6. Cover if cheese starts to brown. Serve with lettuce, tomatoes, sour cream and guacamole. Ole!

new category

we have had requests for FREEZER MEALS. so, basically anything you can freeze and it still tastes good when you are ready to use it. i am excited about this one, because i never freeze anything. lets get cooking (and freezing)!

Hearty Tomato Sauce

Cook in large shallow sauce pan (I can't remember the technical term)

*1/4 can tomato paste (can be substituted with tomato sauce)
*1 TBs. olive oil
Saute until mixture gets bubbly and dark red. Then add:
*minced garlic (however much you like)

*1/2 c. chopped carrots (I like to use 3/4 C.)
*1/2 c. chopped celery
*chopped onions
(I like to put these all in a food processor)
*1 can diced tomatoes
*1 can tomato sauce (14 oz)

Add salt, pepper, and italian seasoning to taste. Bring to boil then put on 2 (or in the middle of medium low and low) and cover with lid. Let simmer until ready to eat, the longer it sits the more flavorful it gets. This sauce is good on any pasta. You can also add a vegetable puree. And best of all, it freezes GREAT! This sauce is hmmmm, hmmmm, good!

PIZZA

*this recipe is from kim campbell.

SOOO...I really don't have a bunch of meatless dishes or at least any that are really unique (we mostly consume meatless spaghetti, baked potatoes, beans and rice, pizza and so on). We do love pizza though for Friday nights and I have spent way to much time trying to find the perfect sauce and I finally have or at least we LOVE it. So here it is with our favorite crust:

Italian Tomato Sauce/Pizza sauce

3 (28 oz) cans Italian-style diced tomatoes
2 large cans tomato paste (the size larger than the 6 oz)
2-3 T sugar, to taste
3 T Italian seasoning
3 T parsley3 T basil
2-3 T garlic powder
pinch of pepper


Mix together and cook until warm through. I just let the sauce sit for awhile and all the flavors mix well. I also make a huge batch and freeze it in 2 c. portions for two pizzas. If you don't like the chunky tomatoes I don't think it would hurt to chop or blend them. We like the chunks so I have never tried.

Semolina Pizza Dough
(This crust is best thin so I make two pizzas from this recipe and we enjoy the leftovers the next day or it allows me to make a vegi pizza for Nigel and I and cheese for the kids.(

1 1/2 c warm water
1 t. sugar
1 pks yeast ( I use 3 t)
1 T olive oil
2 3/4 C flour1
1 1/2 c farina cereal or semolina flour (I use farina because I can get it in bulk at Win Co)
1 1/2 t salt

combine a bit of sugar and hot water. Stir to a warm temp so as not to kill the yeast. Add the yeast and set aside until foamy. In a lrg bowl combine the flour, farina, sugar and salt; stir. Add the oil and mix until crumbly (if you have a kitchen aid I use the T hook here), add the yeast mixture and continue mixing for a couple of minutes more ( I then use my hook to knead the dough for a few more minutes). Let it rise until double and then divide into two portions. Bake with toppings for about 15-17 minutes on 400 degrees on the bottom rack.

Tamale Pie

¾ cup chopped green pepper
1/3 cup chopped onion
2 cloves garlic, minced
1 tbls. Cooking oil
1 can black beans, drained (or 1 ½ cups cooked beans)
1 small can tomato sauce
1 can whole kernel corn, drained
1 tsp. chili powder
1 tsp. cumin

½ cup cornmeal
½ cup flour
1 tsp. baking soda
¼ tsp. salt
1 egg
½ cup buttermilk
2 tbls. oil
½ cup shredded cheddar cheese

Heat oven to 400°. Cook green pepper, onion, and garlic in oil in a skillet until tender. Stir in beans, corn, tomato sauce, and spices. Cook until bubbly; pour into greased 8-inch square baking dish. Then, in a mixing bowl, stir together cornmeal, flour, baking soda, and salt. Combine egg, buttermilk, and oil; add to cornmeal mixture and stir until combined. Fold in cheese. Spread evenly over bean mixture. Bake 20 minutes, or until golden brown. Serves 6.

Creamy Poached Eggs

I don't like to cook for breakfast so we usually eat stuff like eggs for dinner. This is an easy, tasty dinner or brunch dish. For dinner this tastes really good with sliced tomatoes or roasted asparagus on the side.

3/4 cup shredded sharp cheddar or American cheese
3 oz. cream cheese, cut into cubes
1/2 cup milk
1/4 tsp. pepper
4 eggs
4 slices of toast or English muffin halves

In a skillet combine shredded cheese, cream cheese, milk, and pepper over medium-low heat. Cook and stir until they combine into a creamy sauce. Remove from heat and carefully crack the four eggs into the pan, leaving space in between each one. Cover and cook over medium-low heat about 3-5 minutes until eggs are cooked. Serve each egg on a piece of toast with some of the sauce on top.