Sunrise Whole Grain WafflesSeptember 3rd, 2006 | 1 Comment »Sunrise Whole Grain Waffles Mix together: 1 c. flour, 1 c. oat flour, 2 T. ground flaxseed, 1/3 c. rye flour, 1/3 c. cornmeal, 4 t. baking powder, 1 T. sugar and 1/2 t. salt. Stir together: 2 eggs, 2 c. liquid (i have used buttermilk, straight milk and a milk/water combo- all are great) 2 T. canola oil and 1 t. vanilla extract. Stir into dry ingredients until just moistened. Simple GranolaSeptember 1st, 2006 | Comments Off on Simple GranolaEveryone knows that more whole grain is always a good thing to eat. I love granola, as does Mike and yet I won’t spend the abhorrent amounts of money asked for in a store to buy a 10-oz bag of granola that will disappear in one sitting in my house. I found the origin of this recipe in a Cooking Light magazine and embellished it to include more grain and flavor. It makes a big batch all on it’s own, but I double it because we can eat it on so many things. Granola In a large bowl combine 2 c. regular oats, 2 c. barley flakes, 1 c. oat bran, 1/3 c. ground flaxseed, 1/4 c. chopped almonds, 1 t. ground cinnamon and 1/2 t. nutmeg. In a small saucepan stir together 1/3 c. orange juice, 1/3 c. honey, 1/4 c. packed brown sugar and 2 t. canola oil. Cook over medium heat until the sugar is dissolved. Remove from heat and stir in 2 t. vanilla extract. Pour over dry ingredients and stir well to coat. Spread on two cookie sheets coated with non-stick spray and bake at 300 degrees for approximately 30-40 minutes, stirring every 10-15. Remove from oven and sprinkle the top with dried cranberries and/or dried blueberries to taste. Allow to cool and store in airtight container. HummusSeptember 1st, 2006 | 3 Comments »Hummus Combine the following in food processor: 1 14-oz can garbanzo beans (i drain and rinse, you decide about that one), 1/3 c. tahini, 1/4 c. lemon juice, 1 T. oilive oil, 2 t. minced garlic, 1 t. salt, and 1/4 c. water for smoothness (this is optional but it seems to even it out well- you will need less water if you don’t rinse the beans) Whirl together until well blended, scraping sides and stirring from the bottom as needed. Keep in fridge, eat with pita bread, crackers or veggies. Resist standing at the counter and eating it with a spoon. I often add about 1/2 c. chopped kalamata olives to ours because we love the flavor. I have also used roasted red peppers which makes it sweeter. Don’t skimp on tahini, it gives it the authenticity you want and if you can find organic tahini, buy it. The flavor is way better. Blueberry syrupSeptember 1st, 2006 | 1 Comment »I love blueberries and go picking every summer at my favorite farm, usually twice if I can manage. This summer I got one good visit in and picked 20#. One thing I like to make with the bounty is blueberry syrup. I have always loved blueberry syrup since I was young, often desiring it more than maple. When I found this recipe I never looked back at the expensive jars of thin and sugary stuff in the stores. We love this on pancakes and waffles of course, but it is wonderful on ice cream, in vanilla yogurt (with granola for an added bonus), on cereal with milk and in hot oatmeal. It is chunky, not too sweet and bursting with delectable blueberry flavor. I imagine it would freeze well too, although none of it ever survives in my kitchen long enough for us to find out. Blueberry Syrup In a saucepan, stir together 1/2 c. sugar with 2 T. cornstarch. Pour in 1 c. of water and stir to dissolve sugar. Add 4 c. of blueberries and cook over medium heat to boiling. Stir occasionally. Boil for 2-3 minutes, stirring constantly. Cool and store in fridge. It should last for several weeks if you aren’t consuming it in your sleep. I have used fresh berries right off the vine for this, as well as those frozen from previous forays and also berries from the store for the times I can’t stand living without this for too long. It always comes out delicious. If you want it less chunky use the spoon to mash the berries as it heats to boiling, or you can crush them prior to putting them in the liquid. Whole Wheat Flour TortillasJuly 29th, 2006 | 1 Comment »Tortillas 1 c. unbleached flour, 1 c. whole wheat flour, 2/3 c. water and 1/3 c. oil. Mix flours in bowl, add oil and work into flour with hands. Pour in water, mix well to incorporate. Tear off dough and form balls with hands; cover with plastic and a wet paper towel and allow to rest for 20-30 minutes. Proceed with tortilla grill, or in saute pan. Stuff with any desired filling. We use: soy crumbles with seasoning, rice, cheese, refried beans, homemade guacamole (recipe is on this blog), chopped chipotles, salsa etc. etc. Wrap your fists around it and dig in. Delectably delightful. Roasted Corn and Tomato RelishJuly 25th, 2006 | 1 Comment »Roasted Corn and Tomato Relish 16 fl oz. olive oil Blend oil, vinegar and garlic paste, season with salt and pepper. Add corn, tomato, green onions, and herbs. Toss to coat and chill. Adjust seasoning if needed before serving Rosemary Corn SoupJuly 25th, 2006 | Comments Off on Rosemary Corn SoupRosemary Corn Soup 2 c. chopped onion ½ c. diced carrot ½ c. diced celery 3 T. butter 8 c. fresh corn 6 c. chicken or vegetable broth 1 T. fresh rosemary, minced 2 cloves garlic. Minced ¼ t. cayenne pepper 1 red pepper, seeded cored and diced 1 c. half and half Salt and pepper to taste
In dutch oven, sauté onion, celery and carrot in butter until tender. Add garlic and sauté until fragrant, about 30 seconds. Add 5 cups of the corn, broth, rosemary, and cayenne and bring to a boil, reduce heat and simmer uncovered for 30 minutes. With immersion blender, process until smooth. In a small skillet, sauté red pepper in butter until tender, add to pureed mix with remaining corn and heat through. Stir in half and half, and season with salt and pepper. Pasta FagioliJuly 25th, 2006 | Comments Off on Pasta FagioliPasta Fagioli 2 garlic cloves, minced Saute the onion, pepper and garlic gently in dutch oven in the olive oil for 5 minutes, and then add the tomatoes and water. Let simmer gently for about 10 minutes. Add squash and drained beans, simmer for 5 minutes, add spinach, and simmer until wilted, just about 2 minutes. While simmering, in a separate pot cook the ditalini macaroni until al dente, drain and rinse quickly under cold water, set aside. Ladle soup into bowls, add 1/3 c. pasta, and top with basil and cheese. Palak Paneer (Indian cheese with creamy spinach)July 21st, 2006 | Comments Off on Palak Paneer (Indian cheese with creamy spinach)Palak Paneer
1 lb paneer pieces 2 lb spinach 3 tablespoon onion (chopped) 2 tablespoon tomato (chopped) 2 tablespoon any cream (alternate: sour cream) 2 teaspoon garma masala powder 1 teaspoon cumin powder ½ teaspoon turmeric powder 2 tablespoon ghee or oil Heat ghee or butter and saute onion until golden. Add spinach and cook to a paste. Add cream and spices, stir to mix and cook for several minutes. Add paneer, cook for 10 minutes to allow flavor to develop
My favorite of the Indian dishesJuly 20th, 2006 | 2 Comments »This was my favorite of all the dishes I made. I love this combination of cauliflower, potato and spices. The fenugreek is an amazing flavor, the seeds are toasted in oil until they are black and WOW……the taste is…..Mmmmmm. And really different. This had the best spice combo and balance of all the dishes. Just right, nothing too overpowering or heavy. I will make this again and again until I cannot stand the sight of cauliflower anymore. Gobi Aloo (Cauliflower Curry)
1/2 teaspoon coriander Mix all the spices except fenugreek and bay leaf together in a bowl and stir well.
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