6 cups rolled oats
1/4 c. brown sugar
1/2 c. coconut oil
1/3 c. honey
2 tsp. vanilla
optional:
1 cup wide coconut
1/3 c. sesame seeds
1/4 c. sunflower seeds
1/2 c. raisins or craisins
1/2 c. dried mango
1 c. chopped nuts (almonds)
directions:
1. mix rolled oats and brown sugar together.
2. in a separate bowl, whisk together the oil, honey and vanilla.
3. pour over dry mixture and stir to coat thoroughly. add in chopped nuts and any seeds at this point.
4. spread on baking sheet and bake at 350 degrees for 30 minutes.
5. stir frequently (every 5 minutes) to ensure even baking. it should be golden brown when it is done.
6. add dried fruit and coconut after baking.
7. let it cool on baking sheet and then break up any large pieces. store in an airtight container.
8. makes 8 cups. can store for 3 weeks.
*original recipe found on super healthy kids website
Tuesday, April 1, 2014
whole wheat pizza dough
1 package active dry yeast (2 1/4 tsp.)
1 3/4 c. warm water (110 degrees F), divided
1 tsp. honey
1 tbsp. plus 2 tsp. extra virgin olive oil, divided
1 tsp. salt
3 1/4 c. whole wheat flour, divided
2 tsp. cornmeal
in a small bowl, combine yeast with 1/2 c. of the warm water and honey; let stand until bubbly, 5 to 10 minutes. in large bowl of electric mixer fitted with dough hook, combine remaining 1 1/4 c. warm water, honey, 1 tbsp. of the oil, and salt. add 2 cups of the flour and the yeast mixture. mix at a medium speed until well blended. add remaining flour in three batches, mixing until flour is incorporated before adding more. dough should be sticky and hold together.
oil a large bowl with 1/2 tsp. of the oil. place dough in bowl; brush 1/2 tsp. oil over dough. cover bowl with plastic wrap; place on top rack of an oven that is off. place a bowl of hot tap water on bottom rack of oven to create humidity. close oven; let dough rise for 1 1/2 hours.
remove dough from oven; punch down and divide in half. oil each of two pizza pans with 1/2 tsp. oil; sprinkle 1 tsp. cornmeal over each pan. stretch each ball of dough to fit size of pizza pan.
1 3/4 c. warm water (110 degrees F), divided
1 tsp. honey
1 tbsp. plus 2 tsp. extra virgin olive oil, divided
1 tsp. salt
3 1/4 c. whole wheat flour, divided
2 tsp. cornmeal
in a small bowl, combine yeast with 1/2 c. of the warm water and honey; let stand until bubbly, 5 to 10 minutes. in large bowl of electric mixer fitted with dough hook, combine remaining 1 1/4 c. warm water, honey, 1 tbsp. of the oil, and salt. add 2 cups of the flour and the yeast mixture. mix at a medium speed until well blended. add remaining flour in three batches, mixing until flour is incorporated before adding more. dough should be sticky and hold together.
oil a large bowl with 1/2 tsp. of the oil. place dough in bowl; brush 1/2 tsp. oil over dough. cover bowl with plastic wrap; place on top rack of an oven that is off. place a bowl of hot tap water on bottom rack of oven to create humidity. close oven; let dough rise for 1 1/2 hours.
remove dough from oven; punch down and divide in half. oil each of two pizza pans with 1/2 tsp. oil; sprinkle 1 tsp. cornmeal over each pan. stretch each ball of dough to fit size of pizza pan.
pierce dough with a fork intermittently about six times. return to oven on top rack with fresh hot water on bottom rack. close oven and let rise 30 minutes.
remove dough and water; heat oven to 350 degrees F. bake dough for 10 minutes. remove from oven; let cool 10 minutes. pizza crust is ready to be topped and baked, or refrigerated up to 24 hours before baking, or frozen up to 1 month.
*original recipe from you raising your child book
remove dough and water; heat oven to 350 degrees F. bake dough for 10 minutes. remove from oven; let cool 10 minutes. pizza crust is ready to be topped and baked, or refrigerated up to 24 hours before baking, or frozen up to 1 month.
*original recipe from you raising your child book
smashed chickpeas and avocado salad sandwhich
1 (15 oz.) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 c. fresh cilantro, chopped
2 tbsp. chopped green onion
juice from 1 lime
salt and pepper, to taste
bread of your choice
fresh spinach leaves
directions:
1. rinse and drain the chickpeas. place on a paper towel and remove the outer skins. you can leave them on, but i like to remove them.
2. in a medium bowl, using a potato masher smash the chickpeas and avocado together. add in cilantro, green onion and lime juice. season with salt and pepper, to taste.
3. spread salad on bread and top with your favorite sandwich toppings. i like to add fresh spinach leaves.
4. chop up spinach leaves and stir into the mixture.
note: this salad also makes a great dip. serve with cut up veggies, crackers or pita chips. also, this salad is best eaten the day it is made because it will turn brown due to the avocado.
*original recipe from two peas & their pod blog
1 large ripe avocado
1/4 c. fresh cilantro, chopped
2 tbsp. chopped green onion
juice from 1 lime
salt and pepper, to taste
bread of your choice
fresh spinach leaves
directions:
1. rinse and drain the chickpeas. place on a paper towel and remove the outer skins. you can leave them on, but i like to remove them.
2. in a medium bowl, using a potato masher smash the chickpeas and avocado together. add in cilantro, green onion and lime juice. season with salt and pepper, to taste.
3. spread salad on bread and top with your favorite sandwich toppings. i like to add fresh spinach leaves.
4. chop up spinach leaves and stir into the mixture.
note: this salad also makes a great dip. serve with cut up veggies, crackers or pita chips. also, this salad is best eaten the day it is made because it will turn brown due to the avocado.
*original recipe from two peas & their pod blog
Monday, March 3, 2014
balsamic mustard salad dressing
ingredients:
1 tbsp. dijon mustard
2-3 tbsp. honey (to taste)
1/4 c. balsamic vingar, good quality important
1/2 c. extra virgin olive oil
salt and pepper
directions:
1. in a salad bowl, whisk mustard and honey until blended.
2. slowly incorporate balsamic vinegar.
3. whisk until completely dissolved with dijon mixture.
4. slowly drizzle in olive oil while whisking continuously.
5. season with salt and pepper to fast.
6. if you want it tangier, add more balsamic vinegar.
*orignal recipe from the garden beat - usu student organic farm newsletter
kolhrabi and lettuce salad with fresh dill dressing
ready in: 10 minutes
serves: 2
ingredients:
8 cups of lettuce
2 peeled kohrabi bulb
1 granny smith apple
1 radish
1 chopped green onion
2 tbsp. white wine vinegar
1 tbsp. fresh lemon juice
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/3 c. extra virgin olive oil
2 tbsp. dill
directions:
1. combine the green onion, dill, vinegar, lemon juice, salt, black pepper and olive oil in a mason jar.
2. screw on the mason jar lid and shake until the ingredients are combined.
3. wash the lettuce.
4. slice the kohlrabi and apple into thin long strips.
5. toss the lettuce, kohlrabi and apple in a large bowl.
6. put tossed salad into individuals bowls.
7. dress the salad with the dill salad dressing.
*original recipe from the garden beat - usu student organic farm newsletter
Thursday, February 27, 2014
baked tortilla chips
ingredients:
12 6-inch corn tortilla chips (preferably white
1 tbsp. vegetable oil
fine salt
directions:
preheat oven to 350 degrees.
brush both sides of the tortillas with the oil. stack the tortillas and cut the pile into sixths to make chips. spread the chips out in a single layer on two large baking sheets and season with salt. bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. serve.
*original recipe from foodnetwork.com.
12 6-inch corn tortilla chips (preferably white
1 tbsp. vegetable oil
fine salt
directions:
preheat oven to 350 degrees.
brush both sides of the tortillas with the oil. stack the tortillas and cut the pile into sixths to make chips. spread the chips out in a single layer on two large baking sheets and season with salt. bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. serve.
*original recipe from foodnetwork.com.
chicken pozole
3 to 4 lb. rotisserie chicken
2 tbsp. vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
2 15-oz. cans hominy
half of a 14.5 oz. can diced tomoatoes, thoroughly drained
1 7-oz. can salsa verde
1 4.5 oz. can chopped green chiles
2 14-oz. cans low sodium chicken broth
3 tsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
kosher salt and cracked black pepper
garnishes optional:
1/4 whole green cabbage, thinly sliced
1 red onion, finely chopped
1 avocado, cut into wedges
1 lime, cut into wedges
thinly sliced radishes
1/2 c. fresh cilantro leaves, chopped
1/2 c. queso fresco
crushed tortilla chips
directions:
remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. set aside about 1 1/2 c. of meat for the soup; reserve the remaining chicken for another use.
in a large dutch oven or saucepan set over medium heat, heat the oil. add the onion and cook until translucent and fragrant, about 8 minutes. add the garlic and cook until softened but not browned, 3 to 4 minutes. add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes. add the chicken broth, coriander, cumin and oregano. stir, increase the heat and return to a boil. reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes. season with salt and pepper. add the shredded chicken and cook until heated through about 3 minutes.
garnish as desired.
2 tbsp. vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
2 15-oz. cans hominy
half of a 14.5 oz. can diced tomoatoes, thoroughly drained
1 7-oz. can salsa verde
1 4.5 oz. can chopped green chiles
2 14-oz. cans low sodium chicken broth
3 tsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
kosher salt and cracked black pepper
garnishes optional:
1/4 whole green cabbage, thinly sliced
1 red onion, finely chopped
1 avocado, cut into wedges
1 lime, cut into wedges
thinly sliced radishes
1/2 c. fresh cilantro leaves, chopped
1/2 c. queso fresco
crushed tortilla chips
directions:
remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. set aside about 1 1/2 c. of meat for the soup; reserve the remaining chicken for another use.
in a large dutch oven or saucepan set over medium heat, heat the oil. add the onion and cook until translucent and fragrant, about 8 minutes. add the garlic and cook until softened but not browned, 3 to 4 minutes. add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes. add the chicken broth, coriander, cumin and oregano. stir, increase the heat and return to a boil. reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes. season with salt and pepper. add the shredded chicken and cook until heated through about 3 minutes.
garnish as desired.
*original recipe from kelsey nixon's page on the cooking channel website.
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