I have never used a recipe for this, other than the recommended amount of water per cup of bulgar. This is one of those recipes that I just make.
1 c. bulgar 1.5c. chicken broth 1 small diced onion 1/2 small carrot, diced (or 5-10 baby carrots) 1/2 stalk celery, diced 1-2 cloved garlic, minced
Combine all ingredients in a rice cooker and hit start. Watch carefully after 15-20 min. (You may need to add more broth, or drain some off if you've got too much), cook just until bulgar is soft and to your desired texture.
This same principle also applies to medium sized saucepan with lid, just heat broth then add bulgar & cook til tender over medium heat. Watch it carefully as the liquid absorbes, it'll burn pretty quickly.
Life is like a roller coaster, with lots of ups and downs, but the curves, spirals, loops and corkscrews are what make life interesting.
Originally posted by Lori4squaremom: Oooh, yummm Brie! I'm going to have to dig my pasta maker out! When I've made pasta in the past with kamut flour, all of the recipes that I have say to let the dough rest for 30 minutes. That may have helped with the stickiness, letting it rest longer. You can also make pasta with just egg whites. And how long did you let it dry before cooking it?
I let the dough rest for a couple of hours but didn't dry it at all. It went straight from the pasta maker into the boiling water : )
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
Originally posted by Brie: I made home made 100% whole wheat basil fettucini today and it was AWESOME.
2 1/4 c sifted whole wheat flour 3 eggs 2 T of water 1 T of dried basil flakes
Put flour in a mixer and slowly add the eggs and water and mix on a low setting for 2 minutes.
Cover dough in wrap and let it rest for 15 minutes.
Put dough through a pasta maker with the fettucini attachment.
Dough will be very sticky but the strands will come apart once you drop it into the boiling water.
Cooking time is VERY quick a couple of minutes at most. Do NOT use a collander to drain.
I served the pasta with sauted shallots, zucchini, red bell peppers, baby broccoli and spinach. Then we added a small amount of vodka sauce and crumbled goat cheese.
It was DELICIOUS and well worth the time to make the pasta from scratch.
It got a huge two thumbs up from dd as well.
Oooh, yummm Brie! I'm going to have to dig my pasta maker out! When I've made pasta in the past with kamut flour, all of the recipes that I have say to let the dough rest for 30 minutes. That may have helped with the stickiness, letting it rest longer. You can also make pasta with just egg whites. And how long did you let it dry before cooking it?
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3125 | Location: California | Registered: March 11, 2004
This recipe looked too good to pass up! I'll be making it today The chutney will have to wait until my produce basket arrives.
Source: Janet Hull's healthy Newsletter
Black Bean Cakes with Fruit Chutney Make a double batch of the bean cakes and freeze half.
Yield: 4 Cooking Time: 45 minutes
1 15 ounce can seasoned black beans, undrained 3/4 cup whole wheat flour 1/2 cup diced celery 1/4 teaspoon black pepper 1 teaspoon baking powder 2 tablespoons cold-pressed seed oil of choice
Chutney Ingredients 1 medium organic apple, peeled, cored and diced 1 tablespoon local organic honey 1/4 cup water 1/8 teaspoon cayenne 1/4 teaspoon cumin 1/4 cup diced organic tomatoes 1 organic orange, peeled and diced 1 organic kiwi, peeled and diced 1/2 teaspoon curry powder 1/4 teaspoon ginger powder 2 tablespoons organic peanuts (or nut of choice)
Mix beans, flour, celery, black pepper, and baking powder until blended. Set aside. Place diced apple, honey and water in saucepan and bring to a boil. Reduce heat and add remaining Chutney ingredients except peanuts. Simmer for 2-3 minutes. Remove from heat and stir in peanuts. Heat oil in skillet over medium heat until hot, turn to medium-low heat. Drop black bean mix into skillet in 2 tablespoon patties, flatten to 1/4" and cook until firm and brown on both sides, about 2-3 minutes per side. Arrange on plate and pour warmed Chutney over each cake.
Calories 358 (76 from fat); Fat 8g (sat 1g, mono 4g, poly 3g), Carbs 62g, Protein 14g, Sodium 394mg
Authored By: Polly Pitchford, Full Spectrum Health
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3125 | Location: California | Registered: March 11, 2004
I made home made 100% whole wheat basil fettucini today and it was AWESOME.
2 1/4 c sifted whole wheat flour 3 eggs 2 T of water 1 T of dried basil flakes
Put flour in a mixer and slowly add the eggs and water and mix on a low setting for 2 minutes.
Cover dough in wrap and let it rest for 15 minutes.
Put dough through a pasta maker with the fettucini attachment.
Dough will be very sticky but the strands will come apart once you drop it into the boiling water.
Cooking time is VERY quick a couple of minutes at most. Do NOT use a collander to drain.
I served the pasta with sauted shallots, zucchini, red bell peppers, baby broccoli and spinach. Then we added a small amount of vodka sauce and crumbled goat cheese.
It was DELICIOUS and well worth the time to make the pasta from scratch.
It got a huge two thumbs up from dd as well.
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
The combination of bok choy and cardamom was a new one on me, but this is really tasty (and easy).
Cardamom Bok Choy
1 clove garlic, crushed 1 onion thinly sliced in rings 1 pound bok choy leaves 1 tablespoon sesame oil 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon ground cardamom
Stir fry garlic, onion and bok choy in sesame oil for about 5 minutes until tender and crisp. Add salt, pepper and cardamom, and cook for another 2 minutes, until cardamom aroma is strong. Serve hot.
I was inspired by a dish I saw on 30 minute meals last night and made gnocchi and meatballs tonight for dinner.
Rachel's recipe for it is posted on the food network site but I varied mine substantially:
1 lb of lean ground white turkey meat dash of dried parsley, basil, carraway seeds, and season salt dash of worchester sauce 1/2 a red bell pepper finely chopped
Mixed all of the above and form into 1 in round balls. Put on a cookie sheet lined with aluminum foil and bake for 10 - 12 minutes at 400 degrees.
Cook the gnocchi as per directions (usually 2 - 3 minutes in boiling water or until the gnocchi float).
Home made tomato sauce: 14 oz of chopped tomatoes 3 finely sliced baby bella mushrooms 1/2 an eggplant, cut into small cubes 1/2 an onion finely chopped dash of crushed red peppers
Heat 1 tsp of evoo in a sauce pan and add the crushed red pepper, onion, eggplant and mushrooms. Saute until the onions are translucent and eggplant soft. Add the chopped tomatoes and bring to a boil and then reduce to a simmer.
Pour the sauce over the gnocchi and meatballs and enjoy.
This got my 6 year old's seal of approval as well.
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
Originally posted by Lori4squaremom: Chalupa from "Fix It and Forget It Cookbook"
Lori, I made this (basically, with the same flavors but with ground pork and in a skillet), and it was wonderful. Because I used a skillet, I made some "refried" (but not really) beans and rice and put all of it on top of toasted corn tortillas, with a side of citrus salad. Fantastic and delicious. That set of seasonings with pork in going in my to-keep file.
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
Just made these....Only thing I did different was I used some light brown sugar instead of corn syrup and for the instant coffee, I just used some coffee that I had made that day.
Midnight Fudge Brownies
Delicious, moist, and low-fat -- a slim 100 calories and 2 grams of fat each, compared to a regular fudge brownie with 190 calories and 11 fat grams (3 grams saturated). Serve with ice-cold skim milk for a luscious treat.
Cook Time: 15 minutes plus cooling Total Time: 33 to 37 minutes
1 teaspoon instant espresso-coffee powder 3/4 cup all-purpose flour 1/2 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons margarine or butter 3/4 cup sugar 1/4 cup dark corn syrup 1 teaspoon vanilla extract 2 large egg whites
1. Preheat oven to 350 degrees F. Spray 8" by 8" metal baking pan with nonstick cooking spray. In cup, dissolve espresso powder in 1 teaspoon hot water; set aside.
2. In large bowl, with wire whisk, mix flour, cocoa, baking powder, and salt.
3. In 2-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With same whisk, mix in sugar, corn syrup, vanilla extract, egg whites, and espresso mixture until blended. With wooden spoon, stir sugar mixture into flour mixture just until blended (do not overmix).
4. Pour batter into pan. Bake brownies 18 to 22 minutes, until toothpick inserted in center of pan comes out almost clean. Cool brownies in pan on wire rack at least 1 hour. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried.
Each brownie: About 100 calories, 2 g protein, 19 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 85 mg sodium.
-------------------------------------------------------------------------------- Based on individual serving.
Calories: 100 Total Fat: 2.0 g Saturated Fat: 0.0 g Cholesterol: 0.0 mg Sodium: 85 mg Carbohydrates: 19 g Protein: 2.0 g
Heather Goodbye excuses!! Lets achieve those weight-loss goals!!
1. Exercise2-3 times a week
Posts: 871 | Location: Atlanta | Registered: April 13, 2004
Oh, this was SOOOOO delicious! And very easy to put together. It was a big hit with everyone in my house, and makes LOTS! Will freeze really well, and you could use it for burrito filling and freeze the burritos.
Chalupa from "Fix It and Forget It Cookbook"
3 lb pork roast (mine was a bone in pork loin end roast) 1 lb. dry pinto beans (rinsed and sorted) 2 garlic cloves, minced 1 Tbsp. ground cumin 1 Tbsp. dried oregano 2 Tbsp. chili powder 1 Tbsp. salt 4 oz. can diced green chilies water
1. Cover beans with water and soak overnight in slow cooker.
2. In the morning, remove beans (drain and rinse them) and put roast in bottom of cooker. Add remaining ingredients (including beans) and cover all the ingredients with water to cover.
3. Cook on high 1 hour and then Low for 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
4. Cook on high 1 more hour.
5. Serve over a bed of lettuce. (We served on flour tortillas) Top with grated cheese and chopped onions and tomatoes.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3125 | Location: California | Registered: March 11, 2004
Okay, you know I don't do recipes, but I did this pork tenderloin today in a way I had never done before, so I thought I would share it. As always, I don't measure stuff so I don't have exact amounts of stuff.
First I started with a plain pork tenderloin (not the kind you buy already marinated which are FULL of salt). Then I schmeared it on all sides with honey mustard. Then I added a little bit of horseradish to the schmear.
Then I made a spice rub in a bowl out of fresh ground black pepper, a little season salt, garlic & herb Mrs. Dash and a little red pepper flake, mixed that together and rubbed it on top of the mustard schmear.
Then I grilled it over very hot coals until the outside was crusted and then moved it over where there were no coals and closed the grill lid and let it cook a bit. I took it off the grill about medium rare so that, with resting time and being microwaved at work in my daily lunches, it's about medium well, which is how I like it.
I'm having it with real smashed sweet potatoes (with only a bit of 1% milk, Smart Balance Light and brown sugar) and a stir fry of snow peas, red bell pepper, shallot, yellow squash and baby bok choi.
YUMMO!!!
Edited to note that I did almost the same thing with boneless chicken breast today except that I used Dijon vs. honey mustard and I pan seared it and then put it in a hot oven to cook through. It too was marvelous!
This message has been edited. Last edited by: SheriaVa,
Rest of Summer Goals: 1. Exercise-Cardio: Min. 2-3 walking or DVD cardio workouts per week. 2. Exercise-Weights/Toning: Min. 1 weight plus 1 toning workout per week. 3. Food: Get those veggie servings back up to where they were! 4. Behavior: Start reducing sweets now that the automatic after-meal response is better.
Posts: 7190 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
I get more requests from my dh and dd for this recipe, they cannot believe it is so light and healthy. i don't even use butter. i just double the apple sauce. also, i add cinnamon chips along with the choco chips.enjoy!
Banana-Chocolate Chip Cookies Created by Cary Neff, Miraval Spa From the show Balance Your Energy, Balance Your Life Makes 8 dozen cookies
Printer-Friendly Version
Don't discard your old bananas—peel them, seal them in a plastic bag, and freeze them. The use of very ripe bananas in this recipe helps reduce the amount of sugar needed, and provides extra body that reduces the amount of butter or oil that's usually needed.
INGREDIENTS
1/2 cup butter, soften
1/2 cup prune puree or unsweetened applesauce
1 cup raw cane sugar (Turbinado)
3 ripe medium bananas, mashed
2 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Preheat the oven to 350°F. Coat 2 baking sheets with cooking spray and set aside.
In a mixing bowl, combine the butter and prune puree and beat with an electric mixer until creamy. Add the sugar, bananas, eggs and vanilla. Beat until smooth. Gradually add the flour and baking soda. Stir in the oats and chocolate chips until incorporated.
Drop the dough by teaspoons onto the prepared baking sheets. Bake for 7 to 10 minutes or until golden brown. Transfer to a wire rack to cool. Nutritional information (per 1/4 cup): 50 calories, 1.5 grams fat, 1 gram saturated fat, 5 mg of cholesterol, 20 mg sodium, 8 grams carbohydrate, 0 grams fiber, 1 gram protein
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Paula's Balsamic Vinegar, Mustard, and Honey dressing.
I was making lunch this afternoon and whisked the following below together and formed a Yummy dressing. I didn't measure anything but the olive oil - I did it all to taste, but I'll put guestimates down for measurements
2 Tbsp. Alessi Basalmic Vinegar 1 tsp Gulden Brown Mustard 2 tsp honey 1/4 cup Extra Virgin Olive Oil cracked pepper to taste
In small bowl whisk together vinegar, mustard, and honey. Add Extra Virgin Olive Oil. Add cracked pepper. Adjust other ingredients as needed. Drizzle over salad with fork.
If you are in the mood for mediterranean - the meatballs below are delish. I got this off of the food network web site yesterday and made it for dinner tonight... I had three meatballs (made with turkey - BTW some stores will not grind poultry because of cross contaimnation issues) and a healthy portion of salad and I am stuffed. It's a great way to sneak in an extra veggie or two. Oh and I didn't use the olive oil and they were just fine.
These would be good chopped in half and put in a pita. Two things I will do differently the next time I make them: 1. Chop the frozen spinach before I add it to the meat. 2. Grate the cuke instead of chopping it for the sauce.
Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce Recipe courtesy Rachael Ray
1 tablespoon extra-virgin olive oil, plus some for liberal drizzling 1 small onion, finely chopped 4 cloves garlic, chopped, divided 2 boxes frozen chopped spinach, defrosted. 3/4 cup crumbled feta cheese 1 pound ground chicken 1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning) 1 1/2 cups Greek style plain yogurt 1/3 seedless cucumber, peeled and chopped 3 tablespoons fresh dill 1/2 lemon, juiced 1 1/2 teaspoons, 1/2 a palm full, cumin 1 1/2 teaspoons, 1/2 a palm full, coriander Salt
Preheat the oven to 400 degrees F. In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
We made two pizzas for dinner last night...one had tomatoes (instead of sauce), topped with low-fat cheddar cheese and turkey bacon.
The second (my favorite) was based off the rest of the "stuff" in the fridge. We had some roast beef lunch meat, low-fat swiss cheese, and lowfat havarti cheese. I made a mustard sauce (melted 4 TBL butter in a saucepan, added 1/4 c of whole wheat flour when the butter started to sizzle, stirred to cook the raw out of the flour, then added about 5 TBL of dijon mustard and enough milk to make a thick sauce), spread that on the dough, and topped it with the cheeses and roast beef.
For dough, I've had good luck with using half all-purpose flour and half whole wheat flour whenever bread flour is called for, if anyone else is into recipe modifications
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
this came from Pie Americana by Peter Reinhardt. the author went on a mission to find the best pizza. he traveled to italy, and all over. where was the best? believe it or not, phoenix, AZ. as a result of his research for the book, here is the recipe for 2 10-ounce balls (pizza dough)(I have made this tons of times. works wonderfully)
2.5 cups unbleached high gluten or bread flour. (I use King Arthur Bread Flour) 1.5 TBS honey or sugar(I think sugar works the best) 1 tsp salt 1 tsp yeast 1/8 cup oil .5 cup milk 3/8 cup room temp water. one bowl for dry ingredients. one bowl for wet ingredients. then mix together. work into a course ball. when ball strengthens, rest it for 5 minutes. then knead some more, until the dough feel soft and smooth.(kneading is great for upper body strengthening!!) if dough too sticky/soft to hold its shape, add flour. if too stiff, add water. divide in half (make 2 balls). spray nonstick oil on each ball. put each ball into a bowl and cover with plastic wrap until you are ready to use. if not ready to use for a while, put the ball in the frig.
you can freeze the ball (the cold temp stops the rising). if frozen, thaw your ball in a covered bowl at room temp 3 hours before you are ready to bake it.
preheat your oven for 450.i usually bake my pizza dough for about 3-4 minutes before i put the toppings on. and then i cook it some more after the toppings and cheese are put on top.(Just watch it.i don't have a specific time for baking pizza. it won't take long if your oven is at 450. probably 5 minutes. )
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
costco has a bag of frozen teriyaki chicken breast fillets (I think tyson is the brand name)
cook about 3-4 fillets. chop them up. throw into a big bowl. dump in a can of drained crushed pineapple. chopped up scallions. low fat mayo. ff sour cream. salt and pepper to taste.
i made it for a party and people went APE for it. pretty darn yummy.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
The chutney will have to wait until my produce basket arrives.