4 Cups Warm Water
1/3 Cup Canola Oil
1/3 Cup Honey
1 TBLS Salt
3 TBLS Yeast
1/2 Cup Gluten Flour
8-9 cups flour (Whole wheat and white bread flour)
Mix all ingredients except flour, until combined. Add 4 Cups of bread flour and mix well. Slowly add the rest of the flour one cup at a time until the dough forms a ball and cleans the sides of the bowl. Knead on the lowest setting in the mixer for 8 min. Remove from mixer and form into 3 loaves. Place in greased bread pans and cover with a clean dish towel. Let rise until loaves have doubled in size: approximately 35 minutes. Once risen, place all three pans into a cold—not preheated--oven. THEN set the temperature to 350 degrees and the timer to 27 minutes. The loaves should be golden brown on the top when time is up—if not bake for a little longer checking it every minute. Immediately remove bread from the pan and place on cooling racks to cool. Once cooled store in bread bags.
recipe from superhealthykids.com
Friday, January 29, 2010
Crunchy Quinoa with Almonds and Apricots
* 1 cup quinoa (cooked with all-natural vegetable broth as suggested on package *)
* ½ cup diced red bell pepper (cut into ¼-inch dice)
* 1/3 cup toasted sliced almonds
* 1/3 cup dried apricots, coarsely chopped (7 to 8 apricots)
* 2 tablespoons thinly sliced scallions, optional
* ½ teaspoon kosher salt
* ½ to 1 teaspoon ground cumin
* ¼ teaspoon ground coriander
* 1 ½ tablespoons fresh lemon juice
* 1 tablespoon extra virgin olive oil
* 1 tablespoon honey
* Freshly ground black pepper
* The amount of broth needed will depend on your quinoa product. Read package directions for the suggested amount of liquid (it may range from 1 ¼ cups to the more likely 2 cups liquid per 1 cup quinoa). The cooking time may also vary depending on the brand you select. As a rule of thumb, the suggested time will range from 10 to 15 minutes with an instruction to let stand 5 to 10 minutes until the quinoa fully absorbs all the liquid. When fully cooked, the quinoa will “sprout.”
1. Place quinoa in a fine-mesh strainer and rinse very well several times in cold water. Drain well and set aside.
2. In a medium saucepan, bring the broth to a boil. Stir in quinoa, cover, and simmer until the liquid is absorbed, for the time suggested on the package. Turn off the heat and let quinoa remain in the covered saucepan until all the liquid is absorbed and the quinoa is fluffy, 5 to 10 minutes.
3. Transfer quinoa to a salad bowl and fluff slightly with a fork every few minutes until the grains cool.
4. Gently stir in the bell pepper, almonds, apricots, scallions as desired, salt, cumin, and coriander until well combined. In a small bowl, whisk together the lemon juice, olive oil and honey. Stir into the quinoa mixture until the grains are well coated. Season with additional salt and pepper to taste.
recipe from mealmakeovermoms.com
* ½ cup diced red bell pepper (cut into ¼-inch dice)
* 1/3 cup toasted sliced almonds
* 1/3 cup dried apricots, coarsely chopped (7 to 8 apricots)
* 2 tablespoons thinly sliced scallions, optional
* ½ teaspoon kosher salt
* ½ to 1 teaspoon ground cumin
* ¼ teaspoon ground coriander
* 1 ½ tablespoons fresh lemon juice
* 1 tablespoon extra virgin olive oil
* 1 tablespoon honey
* Freshly ground black pepper
* The amount of broth needed will depend on your quinoa product. Read package directions for the suggested amount of liquid (it may range from 1 ¼ cups to the more likely 2 cups liquid per 1 cup quinoa). The cooking time may also vary depending on the brand you select. As a rule of thumb, the suggested time will range from 10 to 15 minutes with an instruction to let stand 5 to 10 minutes until the quinoa fully absorbs all the liquid. When fully cooked, the quinoa will “sprout.”
1. Place quinoa in a fine-mesh strainer and rinse very well several times in cold water. Drain well and set aside.
2. In a medium saucepan, bring the broth to a boil. Stir in quinoa, cover, and simmer until the liquid is absorbed, for the time suggested on the package. Turn off the heat and let quinoa remain in the covered saucepan until all the liquid is absorbed and the quinoa is fluffy, 5 to 10 minutes.
3. Transfer quinoa to a salad bowl and fluff slightly with a fork every few minutes until the grains cool.
4. Gently stir in the bell pepper, almonds, apricots, scallions as desired, salt, cumin, and coriander until well combined. In a small bowl, whisk together the lemon juice, olive oil and honey. Stir into the quinoa mixture until the grains are well coated. Season with additional salt and pepper to taste.
recipe from mealmakeovermoms.com
Mashed Potato Soup
1 chopped onion
1 clove minced garlic
2 T butter
2 cups milk
2 cups beef broth
4 cups mashed potatoes
1 tsp salt
1/2 tsp celery salt
1/2 tsp pepper
1 T minced or fresh chives
2 cups grated carrots
2 cups peas
2 cups corn
In saucepan saute onion and garlic in butter until tender. Combine milk, broth and potatoes in blender and blend until smooth. Add potato mixture to saucepan and add rest of ingredients and simmer.
1 clove minced garlic
2 T butter
2 cups milk
2 cups beef broth
4 cups mashed potatoes
1 tsp salt
1/2 tsp celery salt
1/2 tsp pepper
1 T minced or fresh chives
2 cups grated carrots
2 cups peas
2 cups corn
In saucepan saute onion and garlic in butter until tender. Combine milk, broth and potatoes in blender and blend until smooth. Add potato mixture to saucepan and add rest of ingredients and simmer.