Wednesday, December 2, 2015
2 1/4 tsp. active dry yeast
1 Tbsp. granulated sugar
1/3 cup warm water
2 cups all purpose flour
1 3/4 c. whole wheat flour
4 Tbsp. butter - softened
1/2 Tbsp. salt
1 cup cold milk
1/8 cup honey
Dissolve yeast in sugar and warm water. Let it sit until foamy (about 5 min.) Add milk. Mix whole wheat flour and 1 1/2 cup white flour, butter, salt, and honey. Knead 5-10 minutes. Add rest of white flour if needed (if too sticky).
Place in large greased bowl. Let rise 1 - 1 1/2 hours. Punch down. Let rest 5-10 minutes. Shape into loaves. Place in greased loaf pans. Cover with towel or plastic wrap. Place in warm area to rise 45 minutes - 1 hour.
Preheat oven to 400 degrees. Bake 30 minutes.
Remove from pans to cool.
Monday, November 30, 2015
1 C. raw pecans
1 Tbsp. coconut oil
2 Tbsp. maple syrup
pinch of sea salt
1/2 tsp. cinnamon
Directions: Add pecans and coconut oil to a skillet and toast for 3 minutes over medium heat. Once the nuts become fragrant add the maple syrup, salt, and cinnamon. Stir for a few more minutes until the maple syrup carmelizes on the nuts. Spread on parchment paper and allow to cool. Enjoy!
Monday, September 7, 2015
1 T. Seasoning Salt (can use Simply Organic Grind or Spike to salt)
3/4 tsp. ground black pepper
2 T. Dijon mustard
2 1/2 T. Worcestershire sauce
1/4 C. lemon juice, freshly squeezed
1/4 C. Tamari
1/2 C. olive oil
Chicken breasts or thighs
Marinate boneless chicken thighs or breasts in refrigerator. Grill. Or you can cut chicken into pieces and put on a skewer for shish kabobs. Yummy!
1 T. tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, cut into 4-6 inch pieces
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 T. fish sauce
1 T. lime juice
2 green chile peppers
1 bunch fresh coriander (cilantro), chopped
1 sprig fresh basil, chopped
Optional: Add a small amount of coconut milk at the end.
1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
2 1/2 T. grated fresh ginger root
2 T. chopped garlic
1/8 tsp. crushed red pepper flakes
4 boneless skinless chicken breasts or thighs
1/2 cup flour
salt and pepper, to season flour
2 T. olive oil
4 T. soy sauce
1/2 C. brown sugar
1/2 C. white wine vinegar
1 tsp. fish sauce
1 cup sugar snap peas
1. Combine the ginger root, garlic and red pepper flakes in a cup and set aside.
2. Mix flour with salt and pepper to taste and dredge chicken pieces in this.
3. Heat olive oil in a large skillet.
4. Cook the chicken until browned on both sides and cooked through.
5. Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
6. Add the ginger-garlic mixture to the skillet and salute until lightly browned.
7. Add the soy sauce, brown sugar, vinegar, and fish sauce (if using).
8. Bring the mixture to a boil.
9. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
10. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
11. Trim and shred the sugar snap peas diagonally.
12. Just prior to serving, sprinkle the top of the chicken with the shredded snap peas.
Friday, March 6, 2015
1 cup of cooked shrimp
1 cup chopped artichoke hearts
1 cup of cherry tomatoes halved
1 cup of red, orange, green, or yellow pepper
1 cup of cucumber cut into chunks
1 cup of black quartered olives
a little bit of red onion
1/3-1/2 cup of parmesan cheese
1/3-1/2 cup of feta cheese (or to your liking)
1 bag of cooked bow tie pasta
your favorite Italian or Greek dressing
Toss, chill, eat! Yummy!