It could be that everyone and their dog makes their own salad dressings using fresh ingredients, and avoiding spending $$ on store bought, so maybe this won't be interesting at all. My hope is that at least someone will enjoy these 3 salad dressings, the last of which is still in progress. I'd love more suggestions if anyone has some!
This dressing goes well with the following ingredients:
Greens, cucs, dried crans, diced apple, tomato, slivered almonds, and feta.
1/4 c. sugar
1/4 c. salsa
1 tsp. curry
1 tsp. powdered mustard
1/4 c. red wine vinegar
1/3 c. e-voo
This dressing goes with a Grilled Chicken Salad with Oranges recipe that is pretty tasty, but I just had it with greens, cucs, snap peas, black beans, feta, and sunflower seeds, and it was great! Let me know if you want the chicken salad recipe, although it might be on the blog already, I don't remember. I usually double this recipe.
1/3 c. orange juice (I like fresh!)
2 Tbsp lemon juice
3 Tbsp e-voo
1 Tbsp Dijon mustard
2 cloves garlic, pressed
1/4 tsp. salt
pepper to taste
So, the dressing in progress is just a simple olive oil and vinegar, about half and half. Brian suggested adding chervil and marjoram, and pepper. Any more suggestions?
Enjoy saving money and eating healthy!
Tuesday, June 1, 2010
Monday, May 31, 2010
New Favorite Pancake Recipe and Yummy Granola
This morning my boy wanted some pancakes, and I've run out of pancake mix. I don't always use mix, but on days I have an agenda when my feet hit the floor, it's nice to be able to deliver on the pancake request quickly and be done with it! My goal is to watch our money more carefully and to provide more healthy choices, so I decided to forgo buying more mix. Long story short, I tried a new recipe that has many healthy ingredients. As I was pouring in the applesauce David declared, "Applesauce in our pancakes? Yuck!" I told him to quickly leave the kitchen and come back when the pancakes were done. Thankfully he decided that the pancakes were super tasty. It really didn't take much longer to make either and is easily doubled. So, here you go!
Applesauce Pancakes
(Originally Pumpkin and Ginger Pancakes)
1 c. whole wheat flour
1/4 tsp. salt
2 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
1 lrg. egg, beaten
1/4 c. plain yogurt
3/4 c. milk
3/4 c. applesauce (or pumpkin)
2 tbsp. butter, melted
Mix dry ingredients, then add wet. Mix thoroughly. Throw on the griddle and enjoy!
Recently I made some homemade granola, and in this case it is gluten-free! Mine ended up cooking a little too long, but is still quite tasty. I've adjusted the time, so just keep your eyes on it and take it out when the color looks good.
Homemade Granola
Preheat oven to 325 degrees.
3 c. old-fashioned rolled oats (not instant)
1/2 c. slivered almonds
1/2 c. pecan pieces
1/2 c. sunflower seeds
1/2 c. chopped hazelnuts
1 tbsp cinnamon
Mix these ingredients and set aside.
Melt 2 tbsp butter and mix with 1/2 c. honey or real maple syrup. Pour over the dry ingredients and mix thoroughly. Spread on a large jelly roll pan or the bottom part of a broiler pan. (I didn't use foil, but did use an oil spray. Bake for 30 minutes, stirring occasionally so it bakes evenly. Cool on a wire rack. If there are any clumps, break them up before it cools. The granola may come out sticky, but will cool crisp and dry. Cool completely and store in an airtight container or plastic bag in the fridge. It will keep for several weeks.
Add any favorite dried fruits; cranberries, raisins, cherries, apricots, dates, figs.
This is great with milk, over plain or vanilla yogurt, over ice cream, or just plain.
Applesauce Pancakes
(Originally Pumpkin and Ginger Pancakes)
1 c. whole wheat flour
1/4 tsp. salt
2 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
1 lrg. egg, beaten
1/4 c. plain yogurt
3/4 c. milk
3/4 c. applesauce (or pumpkin)
2 tbsp. butter, melted
Mix dry ingredients, then add wet. Mix thoroughly. Throw on the griddle and enjoy!
Recently I made some homemade granola, and in this case it is gluten-free! Mine ended up cooking a little too long, but is still quite tasty. I've adjusted the time, so just keep your eyes on it and take it out when the color looks good.
Homemade Granola
Preheat oven to 325 degrees.
3 c. old-fashioned rolled oats (not instant)
1/2 c. slivered almonds
1/2 c. pecan pieces
1/2 c. sunflower seeds
1/2 c. chopped hazelnuts
1 tbsp cinnamon
Mix these ingredients and set aside.
Melt 2 tbsp butter and mix with 1/2 c. honey or real maple syrup. Pour over the dry ingredients and mix thoroughly. Spread on a large jelly roll pan or the bottom part of a broiler pan. (I didn't use foil, but did use an oil spray. Bake for 30 minutes, stirring occasionally so it bakes evenly. Cool on a wire rack. If there are any clumps, break them up before it cools. The granola may come out sticky, but will cool crisp and dry. Cool completely and store in an airtight container or plastic bag in the fridge. It will keep for several weeks.
Add any favorite dried fruits; cranberries, raisins, cherries, apricots, dates, figs.
This is great with milk, over plain or vanilla yogurt, over ice cream, or just plain.
Saturday, April 10, 2010
Yummy Burritos and cookies!
Black Bean and Sweet Potato Burritos
2 tsp canola oil
1 c. chopped onion
2 garlic cloves
4 tsp ground cumin
1/2 tsp dried oregano
3/4 c. reduced-sodium chicken broth
1 med. sweet potato, peeled and diced (3 cups)
1 can mild green chile-seasoned diced tomatoes (undrained)
1 can black beans, drained and rinsed
3/4 c. frozen corn (or not)
1/4 c. chopped fresh cilantro
1 TBSP fresh lime juice
pepper
whole wheat tortillas
cheese
sour cream
Heat oil in nonstick skillet over medium heat. Add the onion and cook, stirring often, 2 to 3 minutes. Add garlic, cumin, and oregano. Cook, stirring, until fragrant, 10 to 20 seconds. Add broth and sweet potato. Bring to a simmer. Cover an cook for 5 minutes. Add the tomatoes, beans, and corn. Return to a simmer. Cover and cook until the sweet potato is tender, 5 to 10 minutes longer. Mash about 1/4 of the vegetable mixture with a potato masher. Stir the mashed and unmashed portions together. Stir in the lime juice, cilantro, and pepper.
Heat Tortillas. Spoon 2/3 c. of the filling in tortilla. Sprinkle cheese. Serve with sour cream for dipping.
This burrito recipe is super tasty and is a winner wit all of my boys. For John I even mix a little plain yogurt instead of sour cream. This comes from my favorite recipe book, Magic Foods by Reader's Digest.
Peanut Butter Chocolate Chip Cookies
1/2 c. butter, softened
3/4 c. peanut butter (Adam's is the best flavor, and no added sugar)
1/2 c. packed brown sugar
1/2 c. white sugar
2 eggs
3 TBSP orange juice (I didn't include this because I didn't have any)
1 tsp vanilla
1 1/2 c. all-purpose flour (whole wheat as quite tasty! Bob's Red Mill, of course.)
1 tsp baking soda
1/2 tsp baking powder (I think I put in a little more)
1/2 tsp salt
Chocolate Chips
Mix dry ingredients and set aside. Cream butters and sugars. Mix in eggs and vanilla. Add in dry ingredients and mix in chocolate chips.
Bake 14 minutes at 350.
Super yummy!!!!!
2 tsp canola oil
1 c. chopped onion
2 garlic cloves
4 tsp ground cumin
1/2 tsp dried oregano
3/4 c. reduced-sodium chicken broth
1 med. sweet potato, peeled and diced (3 cups)
1 can mild green chile-seasoned diced tomatoes (undrained)
1 can black beans, drained and rinsed
3/4 c. frozen corn (or not)
1/4 c. chopped fresh cilantro
1 TBSP fresh lime juice
pepper
whole wheat tortillas
cheese
sour cream
Heat oil in nonstick skillet over medium heat. Add the onion and cook, stirring often, 2 to 3 minutes. Add garlic, cumin, and oregano. Cook, stirring, until fragrant, 10 to 20 seconds. Add broth and sweet potato. Bring to a simmer. Cover an cook for 5 minutes. Add the tomatoes, beans, and corn. Return to a simmer. Cover and cook until the sweet potato is tender, 5 to 10 minutes longer. Mash about 1/4 of the vegetable mixture with a potato masher. Stir the mashed and unmashed portions together. Stir in the lime juice, cilantro, and pepper.
Heat Tortillas. Spoon 2/3 c. of the filling in tortilla. Sprinkle cheese. Serve with sour cream for dipping.
This burrito recipe is super tasty and is a winner wit all of my boys. For John I even mix a little plain yogurt instead of sour cream. This comes from my favorite recipe book, Magic Foods by Reader's Digest.
Peanut Butter Chocolate Chip Cookies
1/2 c. butter, softened
3/4 c. peanut butter (Adam's is the best flavor, and no added sugar)
1/2 c. packed brown sugar
1/2 c. white sugar
2 eggs
3 TBSP orange juice (I didn't include this because I didn't have any)
1 tsp vanilla
1 1/2 c. all-purpose flour (whole wheat as quite tasty! Bob's Red Mill, of course.)
1 tsp baking soda
1/2 tsp baking powder (I think I put in a little more)
1/2 tsp salt
Chocolate Chips
Mix dry ingredients and set aside. Cream butters and sugars. Mix in eggs and vanilla. Add in dry ingredients and mix in chocolate chips.
Bake 14 minutes at 350.
Super yummy!!!!!
Tuesday, March 16, 2010
High Protein Pancakes-Big Thumbs UP!
I tried these pancakes this last weekend and love them! They aren't gluten-free, but they are high in protein and low sugar (none, until you add syrup!). I imagine that if you were to add some lemon zest and some blue berries that they'd be fairly low on the glycemic index! Don't quote me on that, though! They were really easy to make, and if you're feeding more than yourself, I'd recommend doubling or even tripling the recipe.
Cottage Cheese Pancakes
3 large eggs
1 cup cottage cheese (nonfat is fine)
2 Tbsp canola oil (can be omitted)
1/4 cup white flour (I had whole wheat, and it was great. Going to try to gluten-free this recipe soon.)
1/4 tsp baking powder
1/4 tsp salt
2 Tbsp ground flax seeds (optional. I loved this!)
Put all ingredients into the blender (I mixed flour, baking powder and salt up before throwing it in), and combine until smooth. Pour onto a lightly greased hot griddle. Make sure you check the bottoms. They were a deep golden brown by the time I saw bubbles.
I topped this with a little syrup, but you could do berries and/or a little honey and they'd be just as good!
Cottage Cheese Pancakes
3 large eggs
1 cup cottage cheese (nonfat is fine)
2 Tbsp canola oil (can be omitted)
1/4 cup white flour (I had whole wheat, and it was great. Going to try to gluten-free this recipe soon.)
1/4 tsp baking powder
1/4 tsp salt
2 Tbsp ground flax seeds (optional. I loved this!)
Put all ingredients into the blender (I mixed flour, baking powder and salt up before throwing it in), and combine until smooth. Pour onto a lightly greased hot griddle. Make sure you check the bottoms. They were a deep golden brown by the time I saw bubbles.
I topped this with a little syrup, but you could do berries and/or a little honey and they'd be just as good!
Monday, March 1, 2010
Gluten-free Granola Bars (and current favorite song)
I tried this recipe this weekend and met with success!! How can you go wrong when you include chocolate and peanut butter! I looked at 3-4 recipes online and put this together.
3 c. old fashioned oats (start with 2 cups and at the end add up to a cup more to desired consistencies.)
1/2-3/4 c. walnut pieces
1/2-3/4 c. slivered almonds
1/2 c. brown sugar
2-3 tsp. cinnamon
3/4 c. dried cranberries
3/4 c. dark chocolate chips
(Experiment with other favorite fruits or nuts. You could try leaving out the chocolate, but in my opinion it just won't work! :))
1/4 c. butter (I used canola oil)
1/2 c. milk
1 tsp. vanilla
2 eggs
1/2 c. natural peanut butter (smooth OR crunchy)
Preheat oven to 350 and line a 13 x 9 pan with foil and spray with oil spray. Mix dry ingredients in large bowl and set aside. Mix wet ingredients. Pour wet into dry and mix well (hands or spoon). Add oats to desired consistency. Pour into pan and pat down with wet hands or metal utensil. Bake for 15-17 minutes, or longer for crunchier bars. (I'm going to go for 25 minutes next time. Cool on wire rack. Cool or even freeze before cutting into bars. (I actually love eating these bars frozen!)
Worship is like food to my soul. I feel totally unsatisfied with life if it's been a while. It's like withholding food from my body when I don't worship. In past blogs I've written about how I was reading in John and how struck I was that Jesus was concerned about people and supplying their need for food. It was important to Him to sustain His creation. I love eating and good food, but I enjoy a good worship time even more. The following song is one of my current faves! The choir and congregation at church has sung this a handful of times now, and I love my version on the ipod. Brings tears! "Jesus your Name is power, breath, and living water." So true. I feel like my soul has eaten a feast after I've sung this song to my Savior!
Lord, I praise You for the amazing gift You've given us, Your creation, in Yourself. You are my food and my drink. I am Yours and You are mine. You are El Shaddai, my sustainer and my provider.
3 c. old fashioned oats (start with 2 cups and at the end add up to a cup more to desired consistencies.)
1/2-3/4 c. walnut pieces
1/2-3/4 c. slivered almonds
1/2 c. brown sugar
2-3 tsp. cinnamon
3/4 c. dried cranberries
3/4 c. dark chocolate chips
(Experiment with other favorite fruits or nuts. You could try leaving out the chocolate, but in my opinion it just won't work! :))
1/4 c. butter (I used canola oil)
1/2 c. milk
1 tsp. vanilla
2 eggs
1/2 c. natural peanut butter (smooth OR crunchy)
Preheat oven to 350 and line a 13 x 9 pan with foil and spray with oil spray. Mix dry ingredients in large bowl and set aside. Mix wet ingredients. Pour wet into dry and mix well (hands or spoon). Add oats to desired consistency. Pour into pan and pat down with wet hands or metal utensil. Bake for 15-17 minutes, or longer for crunchier bars. (I'm going to go for 25 minutes next time. Cool on wire rack. Cool or even freeze before cutting into bars. (I actually love eating these bars frozen!)
Worship is like food to my soul. I feel totally unsatisfied with life if it's been a while. It's like withholding food from my body when I don't worship. In past blogs I've written about how I was reading in John and how struck I was that Jesus was concerned about people and supplying their need for food. It was important to Him to sustain His creation. I love eating and good food, but I enjoy a good worship time even more. The following song is one of my current faves! The choir and congregation at church has sung this a handful of times now, and I love my version on the ipod. Brings tears! "Jesus your Name is power, breath, and living water." So true. I feel like my soul has eaten a feast after I've sung this song to my Savior!
Lord, I praise You for the amazing gift You've given us, Your creation, in Yourself. You are my food and my drink. I am Yours and You are mine. You are El Shaddai, my sustainer and my provider.
Revelation Song
Worth is the Lamb who was slain.
Holy, holy is He.
Sing a new song to Him sits on heaven's mercy seat.
Holy, holy, holy, is the Lord God Almighty.
Who was, and is, and is to come.
With all creation I sing praise to the King of Kings
You are my everything and I will adore You.
Clothed in rainbows of living color,
flashes of lighting, rolls of thunder.
Blessing and honor, strength and glory and power be
to You the only wise King.
Chorus
Filled with wonder, awestruck wonder,
at the mention of Your Name.
Jesus Your name is power, breath and living water,
such a marvelous mystery.
Chorus
Wednesday, February 10, 2010
Citrus and Chicken Dinner Salad & Hearty Meat and Veggie Pasta Sauce
This healthy recipe is out of the Magic Foods cookbook that I've mentioned before. Each time I've changed a thing or two, but tonight it was spectacular. Enjoy!
Serves 2 (pretty large salads)
Salad:
1 head romain
2-4 green onions
snap peas
1 orange (for orange and grapefruit, cut peal off and slice)
1 grapefruit
sliced, cooked, chicken breast
sliced almonds, or pistacios
feta
Dressing:
1/3 orange juice (fresh is best)
2 TBSP lemon juice
3 TBSP extra-virgin olive oil
1 TBSP dijon mustard
2-4 garlic cloves, pressed
1/2 tsp salt
pepper
I've baked the chicken in a batch of the dressing before and it was really tasty. Just make sure you make an extra batch to put on your salad. :-)
Hearty Meat and Veggie Pasta Sauce
This recipe is an original that is a new favorite.
1 lb. ground beef, brown and add following ingredients . . .
1 c. finely chopped onion
1 c. shredded zuchinni
1 c. shredded carrots
When above veggies are soft, add . . .
1 c. red wine (optional)
1 can diced tomatoes, or 3-4 diced fresh tomatoes
1 small can tomato paste
Add water for desired consistency (I put in about a cup)
salt and pepper to taste, and tsp sugar
This is great on any pasta. We love it on angel hair or regular spaghetti, and I recently had it on brown rice pasta.
Serves 2 (pretty large salads)
Salad:
1 head romain
2-4 green onions
snap peas
1 orange (for orange and grapefruit, cut peal off and slice)
1 grapefruit
sliced, cooked, chicken breast
sliced almonds, or pistacios
feta
Dressing:
1/3 orange juice (fresh is best)
2 TBSP lemon juice
3 TBSP extra-virgin olive oil
1 TBSP dijon mustard
2-4 garlic cloves, pressed
1/2 tsp salt
pepper
I've baked the chicken in a batch of the dressing before and it was really tasty. Just make sure you make an extra batch to put on your salad. :-)
Hearty Meat and Veggie Pasta Sauce
This recipe is an original that is a new favorite.
1 lb. ground beef, brown and add following ingredients . . .
1 c. finely chopped onion
1 c. shredded zuchinni
1 c. shredded carrots
When above veggies are soft, add . . .
1 c. red wine (optional)
1 can diced tomatoes, or 3-4 diced fresh tomatoes
1 small can tomato paste
Add water for desired consistency (I put in about a cup)
salt and pepper to taste, and tsp sugar
This is great on any pasta. We love it on angel hair or regular spaghetti, and I recently had it on brown rice pasta.
Tuesday, January 26, 2010
January 26th
It's been so long since I've posted, and this has been because of a little bit of busy-ness, and a little rebellion! It's hard to share your heart when there's something that needs to be worked through. Can't say that I can share what that was about because is still in progress, but I can say the Lord ain't through with me yet. :) Can I hear an "amen sister!"
I remember sharing about an amazing experience that happened a few years ago in a barn, where I feel that I had an experience that opened my eyes to what a real relationship with the Lord is? Now, you could take that the wrong way pretty easily, but it really was just a worship service in a place they call "the Barn." :) It was amazing. As I was leaving, a gal told me, and I don't know how she knew what I experienced, but she told me that the Lord wanted me to spend more time worshipping and communing with Him closely, like I had that night. It was very special to hear my experience validated and to understand what being truly close to my Savior was like. This last fall I've spent more time being discontent than in that place, and it showed! Now that I recognize my discontent, I'm getting back into the routine of spending more time in the Word, and choosing Christ-like attitudes over the alternative. I still am sometimes too tired to realize how close I am to living a whole entire day being Spirit led and enjoying that communion, but I'm a lot closer now than I was a couple months ago!
This January I decided to start reading through the Bible chronologically. My mom did this last year and I have yet to read some of the old prophets, and thus the entire Bible, so I thought I'd give it a go. I want to be living as a sold out follower of Christ, and that means knowing His Word, and in turn Him, more. I love reading the OT. In the last year I read a couple historical fiction novels about Abraham and a couple other OT heroes, and it really helped bring to life these characters and my interest reading between the lines, digging deeper. So far I'm up to Genesis 42 (Job was thrown in the middle of that), and reading about Joseph. What an amazing story! To have such patience. I'd love to have a prayer partner like Joseph must have been. Such perseverance and faithfulness.
Another challenge I've taken on is training for a half marathon. More on that later. Off to get a baby up from nap time!
More recipes on the way too!
I remember sharing about an amazing experience that happened a few years ago in a barn, where I feel that I had an experience that opened my eyes to what a real relationship with the Lord is? Now, you could take that the wrong way pretty easily, but it really was just a worship service in a place they call "the Barn." :) It was amazing. As I was leaving, a gal told me, and I don't know how she knew what I experienced, but she told me that the Lord wanted me to spend more time worshipping and communing with Him closely, like I had that night. It was very special to hear my experience validated and to understand what being truly close to my Savior was like. This last fall I've spent more time being discontent than in that place, and it showed! Now that I recognize my discontent, I'm getting back into the routine of spending more time in the Word, and choosing Christ-like attitudes over the alternative. I still am sometimes too tired to realize how close I am to living a whole entire day being Spirit led and enjoying that communion, but I'm a lot closer now than I was a couple months ago!
This January I decided to start reading through the Bible chronologically. My mom did this last year and I have yet to read some of the old prophets, and thus the entire Bible, so I thought I'd give it a go. I want to be living as a sold out follower of Christ, and that means knowing His Word, and in turn Him, more. I love reading the OT. In the last year I read a couple historical fiction novels about Abraham and a couple other OT heroes, and it really helped bring to life these characters and my interest reading between the lines, digging deeper. So far I'm up to Genesis 42 (Job was thrown in the middle of that), and reading about Joseph. What an amazing story! To have such patience. I'd love to have a prayer partner like Joseph must have been. Such perseverance and faithfulness.
Another challenge I've taken on is training for a half marathon. More on that later. Off to get a baby up from nap time!
More recipes on the way too!
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