Have I mentioned before how much my family adores bread? It's crazy. I have long since stopped fighting it, and if anyone develops this trendy gluten-intolerance thing we are in serious trouble! At any rate, I figure if they're going to be eating so much bread it might as well be fairly good for them. A while back I purchased a 7-Grain Hot Cereal Blend from Bob's Red Mill for a multigrain bread recipe, which we all really enjoyed. Recently I came across a different yeast roll recipe and I immediately thought of making them multigrain with this cereal. They were soft, tender, and absolutely delicious!
Multigrain Yeast Rolls
2-1/3 cups water, divided
1/2 cup quick-cooking oats
1/2 cup 7-grain cereal
2/3 cup brown sugar
3 tablespoons butter, softened
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast (4-1/2 teaspoons)
2 cups whole wheat flour
3-4 cups all-purpose flour
In a mixing bowl, combine the oats and cereal. Pour two cups boiling water over and stir. Let sit for 2 minutes, then stir in the sugar, butter, salt and remaining water. Let cool to 110° - 115°. Add in yeast, wheat flour and 1 cup all-purpose flour. Blend well. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and no longer sticky. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place for one hour or until doubled. Turn dough out onto a floured surface and divide into 24 rolls. Place in greased pans. For crusty rolls, use baking sheets and allow space between the rolls. For softer rolls (my personal favorite), snuggle them into round cake pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15 minutes on baking sheets or 20-22 minutes in cake pans. Yield: 2 dozen
Tuesday, November 4, 2014
Monday, November 3, 2014
Creamy Chicken Noodle Soup
I have no idea what happened to fall, but this happens every year it seems! We go from summer to winter with only a few days of autumn - which may or may not be consecutive! At any rate, Friday was hot. I mean, we all wore short sleeves, for Pete's sake. Saturday, not so much. The kids were outside playing in hats, gloves, and coats! The good news is, it was the perfect day for a bowl of hot soup and some hearty rolls for dinner. Today I'm sharing the soup recipe, which I made up as I went along and is really easy and flavorful! The seasoning blend I used is one my dear friend sent to me from a local spice shop. This was my first time using it and I think it's safe to say this one's a keeper!
Creamy Chicken Noodle Soup
2 chicken breasts, diced
2 teaspoons of your favorite seasoning blend (i.e. Mrs. Dash or lemon-pepper)
1 tablespoon canola oil
3 tablespoons butter
1/2 cup finely diced onion
2 garlic cloves, minced
1 cup finely diced carrots
1/2 cup finely diced celery
2 cups finely diced spinach
3 tablespoons flour
1 carton (32 ounces) reduced-sodium chicken stock
1-1/2 cups elbow macaroni (or pasta of your choice)
1/4 cup heavy cream
In a stew pot, heat the oil over medium-high heat. Saute the chicken in the seasoning until just cooked through, about 5-6 minutes, depending on how small you diced them. Remove from pot and set aside. Saute all the veggies together in the butter, seasoning with a little salt and pepper. When the onion begins to look translucent, sprinkle in the flour, stir and cook for 2-3 minutes. Stir in chicken stock and add the cooked chicken back to the pot. Bring to a boil, then stir in the pasta. Cook, stirring occasionally, for 8-10 minutes until your pasta is al dente. Reduce heat to low; stir in the cream. Check your seasoning, then serve! Yield: 6-8 servings
Creamy Chicken Noodle Soup
2 chicken breasts, diced
2 teaspoons of your favorite seasoning blend (i.e. Mrs. Dash or lemon-pepper)
1 tablespoon canola oil
3 tablespoons butter
1/2 cup finely diced onion
2 garlic cloves, minced
1 cup finely diced carrots
1/2 cup finely diced celery
2 cups finely diced spinach
3 tablespoons flour
1 carton (32 ounces) reduced-sodium chicken stock
1-1/2 cups elbow macaroni (or pasta of your choice)
1/4 cup heavy cream
In a stew pot, heat the oil over medium-high heat. Saute the chicken in the seasoning until just cooked through, about 5-6 minutes, depending on how small you diced them. Remove from pot and set aside. Saute all the veggies together in the butter, seasoning with a little salt and pepper. When the onion begins to look translucent, sprinkle in the flour, stir and cook for 2-3 minutes. Stir in chicken stock and add the cooked chicken back to the pot. Bring to a boil, then stir in the pasta. Cook, stirring occasionally, for 8-10 minutes until your pasta is al dente. Reduce heat to low; stir in the cream. Check your seasoning, then serve! Yield: 6-8 servings
Saturday, November 1, 2014
Fruit and Cereal Bars
My kiddos (and their parents, honestly) love snacks. Yet, I am somehow always surprised at how quickly they go through the snacks I buy when we go grocery shopping! It shouldn't come as a shock, since with most boxes containing 6-8 snacks even if they only ate one per day that's only two days' worth. I try to compensate by buying a variety of options and making homemade treats to enjoy as well. Typically, my kids have fresh and canned fruit, Greek yogurt, cottage cheese, string cheese, granola bars, cereal bars, raisins, and various other options from which to choose. They ask, on average, seventeen times a day if they can have a snack, though they're limited to two in-between meals treats, usually at 10:00 a.m. and 3:00 p.m.
The recipe I'm sharing with you today is one I've made many times, and it's one of our absolute favorite treats. I'm not sure how much cheaper it is than store-bought, but these cereal bars are definitely better for them and much tastier! I adapted my version from this recipe for Homemade Cereal Bar Cookies.
Fruit and Cereal Bars
1 cup cold butter, cut into pieces
1 cup old-fashioned oats
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup flaxseed*
1/4 cup wheat germ*
1 teaspoon cinnamon
1 cup brown sugar
1 teaspoon vanilla
1 cup jam or jelly or preserves or apple butter
Preheat the oven to 350°. Line a 9x13 pan with foil and spray with cooking spray. In a food processor, combine the dry ingredients and blend until well combined. Toss in 1/2 of the butter and pulse until coarse crumbs begin to form. Add in the rest of the butter and the vanilla and pulse until well combined. Pour half of the mixture into the prepared pan and press down firmly and evenly, all the way to the edges. Gently spread the jam over the top, leaving a border of about an inch all around. Carefully sprinkle the remaining cereal mixture over the jam, making sure to cover it well. Press down firmly but gently all the way to the edges. Bake at 350° for 25-30 minutes, until golden brown and the edge is slightly darker. (They will firm up some as they cool.) Allow to cool in the pan for at least an hour. When cool to the touch, transfer the bars (using the foil to lift them) to a cutting board. Cut into 16 bars and store in an air-tight container in the fridge. They can also be frozen - just thaw them slowly in the fridge overnight.
* You can leave these two things out and simply increase the oats by 1/2 cup.
The recipe I'm sharing with you today is one I've made many times, and it's one of our absolute favorite treats. I'm not sure how much cheaper it is than store-bought, but these cereal bars are definitely better for them and much tastier! I adapted my version from this recipe for Homemade Cereal Bar Cookies.
Fruit and Cereal Bars
1 cup cold butter, cut into pieces
1 cup old-fashioned oats
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup flaxseed*
1/4 cup wheat germ*
1 teaspoon cinnamon
1 cup brown sugar
1 teaspoon vanilla
1 cup jam or jelly or preserves or apple butter
Preheat the oven to 350°. Line a 9x13 pan with foil and spray with cooking spray. In a food processor, combine the dry ingredients and blend until well combined. Toss in 1/2 of the butter and pulse until coarse crumbs begin to form. Add in the rest of the butter and the vanilla and pulse until well combined. Pour half of the mixture into the prepared pan and press down firmly and evenly, all the way to the edges. Gently spread the jam over the top, leaving a border of about an inch all around. Carefully sprinkle the remaining cereal mixture over the jam, making sure to cover it well. Press down firmly but gently all the way to the edges. Bake at 350° for 25-30 minutes, until golden brown and the edge is slightly darker. (They will firm up some as they cool.) Allow to cool in the pan for at least an hour. When cool to the touch, transfer the bars (using the foil to lift them) to a cutting board. Cut into 16 bars and store in an air-tight container in the fridge. They can also be frozen - just thaw them slowly in the fridge overnight.
* You can leave these two things out and simply increase the oats by 1/2 cup.
Thursday, September 25, 2014
Italian Heritage Casserole
I can't believe I haven't shared this recipe with y'all, since it's been a long-time family favorite. When I was a kid, my mom often made "think-outside-the-box" Christmas dinners, like steak and shrimp or lasagna. This casserole was one everyone enjoyed. The flavor and aroma can't be beat! We like to serve it over rice so we don't miss a tablespoon of the fantastic broth! My slow cooker is filled with Italian Heritage Casserole right now and my house smells wonderful.
Italian Heritage Casserole
1 pound boneless skinless chicken breasts
1 pound boneless skinless chicken thighs
1 pound Polska Kielbasa sausage cut into 3-inch lengths
6 red potatoes, quartered
1 green pepper, sliced
1 red pepper, sliced
1 medium onion, sliced
2 garlic cloves, chopped
1 teaspoon paprika
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups chicken broth
Place about 1/2 of the peppers, onion and garlic in a slow cooker.
Top with chicken. Sprinkle with about 1/2 of the seasonings. Add the
rest of the veggies, including potatoes, and sprinkle with the
remaining seasoning. Top with the kielbasa. Drizzle all with the
olive oil and pour in the broth. Cook on low for approximately 8
hours. Yield: serves 6
Italian Heritage Casserole
1 pound boneless skinless chicken breasts
1 pound boneless skinless chicken thighs
1 pound Polska Kielbasa sausage cut into 3-inch lengths
6 red potatoes, quartered
1 green pepper, sliced
1 red pepper, sliced
1 medium onion, sliced
2 garlic cloves, chopped
1 teaspoon paprika
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups chicken broth
Place about 1/2 of the peppers, onion and garlic in a slow cooker.
Top with chicken. Sprinkle with about 1/2 of the seasonings. Add the
rest of the veggies, including potatoes, and sprinkle with the
remaining seasoning. Top with the kielbasa. Drizzle all with the
olive oil and pour in the broth. Cook on low for approximately 8
hours. Yield: serves 6
Wednesday, July 9, 2014
Black Bean Soup
This is a really simple soup that only takes about 15 minutes from start to finish! It makes 2 servings, which is nice because I make it once and have lunch for two days. It helps that it is a quick, healthy alternative to eating a boring sandwich. To go with it today, I made a quesadilla filled with spinach, cilantro, black pepper and cheese.
Black Bean Soup
1/4 cup chopped onion
1 clove garlic, minced
dash of crushed red pepper flakes
1/2 tablespoon olive oil
1 cup spinach
1 can black beans
3 tablespoons salsa
2 tablespoons cilantro
additional chopped cilantro, optional
lime juice, optional
In a small saucepan, saute the onion, garlic, pepper flakes and spinach in the olive oil until the onion is tender and fragrant. Transfer that to a blender with 1/2 the can of black beans, the cilantro and the salsa. Blend until smooth. Pour back into the saucepan along with the rest of the beans. Heat through, about 5 minutes. Before serving, top with additional chopped cilantro and a splash of lime juice.
Black Bean Soup
1/4 cup chopped onion
1 clove garlic, minced
dash of crushed red pepper flakes
1/2 tablespoon olive oil
1 cup spinach
1 can black beans
3 tablespoons salsa
2 tablespoons cilantro
additional chopped cilantro, optional
lime juice, optional
In a small saucepan, saute the onion, garlic, pepper flakes and spinach in the olive oil until the onion is tender and fragrant. Transfer that to a blender with 1/2 the can of black beans, the cilantro and the salsa. Blend until smooth. Pour back into the saucepan along with the rest of the beans. Heat through, about 5 minutes. Before serving, top with additional chopped cilantro and a splash of lime juice.
Saturday, April 19, 2014
Blueberry-Orange Quick Bread
A while back, I found a recipe for Buttermilk Quick Bread that can be adapted to lots of different flavors, sweet or savory. I've enjoyed playing around with it with different combinations. A few days ago I wanted a sweet treat to serve with evening coffee. The kids were in bed early (mama was done!) and Jeff was leaving to go out of town the next day. I immediately thought of two things recently added to my freezer: pecans from my in-laws' trees, and blueberries from their neighbor's bushes. Jeff declared the bread "awesome" and I ended up making it again for Saturday morning breakfast!
Blueberry-Orange Quick Bread
2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup fresh or frozen (do not thaw) blueberries
3/4 cup buttermilk (approximate)
1 orange, zest and juice
1 egg
1/4 cup butter, melted
Preheat oven to 350°. In a mixing bowl, combine the dry ingredients, including the pecans. To the cup of blueberries, add a spoonful of the flour mixture and shake to coat. (This keeps them "floating" in the batter instead of sinking to the bottom.) Set aside. In a measuring cup, zest and juice half of the orange. Add enough buttermilk to make one cup of liquid. Whisk in the egg and butter. Fold the wet ingredients into the dry, then add in the blueberries. Do not over-stir - you want the ingredients to *just* come together. Pour the batter into a greased 9x5 loaf pan. Bake for 45-55 minutes. Use a toothpick to test it. Cool in pan for 5 minutes, then top with the glaze.
Orange Glaze
In a small bowl, combine the other half of the orange zest and juice with a dash of vanilla extract. Stir in about 1 to 1-1/2 cups of powdered sugar. How much will depend on the amount of juice you were able to get from the orange. This is really forgiving! You want a pourable consistency that coats the bread, so if it's too thin add in more sugar. Too thick and you can splash in some milk.
Blueberry-Orange Quick Bread
2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup fresh or frozen (do not thaw) blueberries
3/4 cup buttermilk (approximate)
1 orange, zest and juice
1 egg
1/4 cup butter, melted
Preheat oven to 350°. In a mixing bowl, combine the dry ingredients, including the pecans. To the cup of blueberries, add a spoonful of the flour mixture and shake to coat. (This keeps them "floating" in the batter instead of sinking to the bottom.) Set aside. In a measuring cup, zest and juice half of the orange. Add enough buttermilk to make one cup of liquid. Whisk in the egg and butter. Fold the wet ingredients into the dry, then add in the blueberries. Do not over-stir - you want the ingredients to *just* come together. Pour the batter into a greased 9x5 loaf pan. Bake for 45-55 minutes. Use a toothpick to test it. Cool in pan for 5 minutes, then top with the glaze.
Orange Glaze
In a small bowl, combine the other half of the orange zest and juice with a dash of vanilla extract. Stir in about 1 to 1-1/2 cups of powdered sugar. How much will depend on the amount of juice you were able to get from the orange. This is really forgiving! You want a pourable consistency that coats the bread, so if it's too thin add in more sugar. Too thick and you can splash in some milk.
Thursday, March 20, 2014
Tasty Little Bites
It's a well-known fact that given the choice between a salty snack or a sweet one I'd choose salty every time. There are times, though, that I enjoy a sweet treat. A few days ago I put together these simple but tasty little bites. They were just what I was craving!
In a zip-top bag, I melted some semi-sweet chocolate using the microwave - 30 seconds at a time, mushing the chocolate around in between each time. Then I snipped the corner off of the bag and piped little circles of melted chocolate onto waxed paper.
Next was the fun part! Before the chocolate set, I sprinkled it with deliciousness. I made several different combinations using whatever little treats I had in the pantry - orange zest, pistachios, almonds, coconut, cinnamon, raisins, flax seeds, dried cranberries, etc.
If I were a patient person I suppose I could have just left them on the counter to set, but I'm not and I didn't. I popped them into the freezer for 10 minutes and then transferred them to a plastic container - after I taste-tested them, of course. These can be stored in the fridge, freezer, or even out on the counter.
In a zip-top bag, I melted some semi-sweet chocolate using the microwave - 30 seconds at a time, mushing the chocolate around in between each time. Then I snipped the corner off of the bag and piped little circles of melted chocolate onto waxed paper.
Next was the fun part! Before the chocolate set, I sprinkled it with deliciousness. I made several different combinations using whatever little treats I had in the pantry - orange zest, pistachios, almonds, coconut, cinnamon, raisins, flax seeds, dried cranberries, etc.
If I were a patient person I suppose I could have just left them on the counter to set, but I'm not and I didn't. I popped them into the freezer for 10 minutes and then transferred them to a plastic container - after I taste-tested them, of course. These can be stored in the fridge, freezer, or even out on the counter.
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