Recipes This Week; Still Eating Thai!

Catching up on the new recipes I made this week. See what happens when I miss one day of blogging the progression? It turns into two missed days, then three, then an entire week goes by and I find myself needing to write a 'super' sized blog entry. The order of the days we had the new eats isn't too relevant, but the grades and rating we gave the new recipes determines if we will have that one again ... or not.

So here goes. And again, most of the recipes come from VegWeb.com - where I have my recipe box, and ability to plan meals and print out my grocery shopping list.


Sweet and Spicy Thai Stir Fry

2 green bell peppers
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 small jalepeno peppers
snow peas
Spanish red onion or shallots
1 pkg Lo-mein noodles (thin yellow spaghetti like chinese noodles)
1 jar sweet red pepper Thai ssauce
1/2 cup sweet plum sauce
soy sauce

Directions:

Slice the green peppers into 1/2 wide long strips. Dice all other peppers down to about 1/2 square. Slice ends from snow peas, otherwise leave them whole. Dice red onion or shallots smaller than the coloured peppers.

Run the lo-mein noodles under cold water in a collander for about 5 minutes to loosen.

In one stir-fry pan or wok add all peppers and snow peas (feel free to add any of your other favourite veggies to this wok as well). Add a bit of oil, about a tablespoon of soya sauce, and about 1/2 to 3/4 of the jar of Thai Sauce. Stir fry at med heat until the sauce has thickened slightly and the vegetables are well cooked.

In a second stir fry pan or wok add bean sprouts and lo-mein (can be substituted with a nice tri-color rotini pasta). Add a bit of oil, soya sauce, and just enough plum sauce to glaze the noodles and sprouts. Stir fry for about 5 - 7 minutes on med heat, until noodles are hot and sprouts have wilted.

Voila, serve veggies woks contents over the noodle contents. The veggies will spice up your mouth, the noodles will chill it out, and I guarantee you'll enjoy it (my roommates at university did when I first created this one)!



(We Loved This One! It is just as the contributor said - veggies spice up your mouth while the noodles coated in the plum sauce chill out your mouth. I was very surprised, since I'm not a big fan of green, red, yellow and orange bell peppers - but it was delicious! I didn't have Lo-Mein noodles, and instead used Angel Hair Spaghetti noodles. I also did not have snow peas, so did not use. We liked the results so well, that I would repeat again using the modified recipe as I made it. We will use the recipe as taste treat to ourselves and as special dish for company.)





Thai Cucumber Salad

2-3 whole cucumbers
1/2 cup seasoned rice wine vinegar
1/2 cup sugar
3-5 cloves garlic (to taste), minced
1 large shallot, minced
salt, to taste
red pepper flakes (optional)

Directions:

Wash cucumbers well and peel (I like to leave some of the skin on for color, but it's of course optional). Slice in rounds as thinly as possible.

Place in bowl and cover with vinegar, sugar, and salt, stir to dissolve. Add garlic and shallot, mix well.

May be served immediately although I find the flavor improves if it's allowed to rest in the refrigerator for up to two hours. Add pepper flakes to taste when serving, if using.


(We enjoyed the salad like cucumbers with the spicy sweet taste - gets the taste buds going. Will make this one often, good use for cukes in the summer when cucumbers are garden plentiful)




Egg Rolls - using recipe on the wrapper package. While I intended to make Spring rolls (not cooked - certainly not deep fried), I wound up having to go in a different direction. I had purchased the wrong type of wrappers which required cooking first. I will be sure to purchase the correct kind of wrappers next time as I wanted Spring Rolls, not Chinese type Egg Rolls. Anyway, I wound up following the recipe on the wrapper package, deep frying them or wok frying them - but nonetheless, this is not a 'healthy' kind of recipe.




Chop Suey

3 stalks celery, diced
half a small cabbage, diced
2 large onions, sliced
2 large carrots, sliced
3 tablespoon oil
1 cup vegetable stock
half a teaspoon yeast extract
half a teaspoon soy sauce
2 tablespoon corn flour
4 tablespoon water
salt & 125g bean sprouts

Directions:

Heat the oil in a large pan, add all the vegetables except the bean sprouts and stir fry for 3-5 minutes. Add the stock and bring to the boil. Simmer for 5 minutes, add the yeast extract and the soy sauce. Mix the cornflour and water, add to the vegetables, season and cook for another 3-5 minutes. Add the bean sprouts and cook for a further 2 minutes. Serve with boiled rice.

(Well - the ol' Chop Suey which is not Thai and I think more a Chinese dish hybrided for Western palletes. This was filling and that makes it a good, thrifty type recipe for using those odds and ends veggies, and rice. I don't have corn flour, but I do have soy flour, so I used that instead. And I'm not sure what yeast extract is, but I do have nutritional yeast so I used that and perhaps it is the same thing. I think there are likely a number of Chop Suey recipes, so this one is probably not more or less outstanding than another Chop Suey recipe. It is after all Chop Suey.)




Chow Mein which is a recipe I already posted here (using chicken). I made this for us this week, using tofu instead of chicken and it was probably just as good. I would make it again because I love those crispy chow mein noodles!




Simple Thai Pizza

pizza crust (I use the easy, yummy, and Quick Pizza Crust recipe from this site or Rustic
Crust)
2 teaspoons ginger, freshly grated (or 1/2 teaspoon powdered)
2 tablespoons peanut or sesame oil
3 tablespoons peanut butter, unsalted & all-natural
1/4 cup tamari
1 lime, juice only
1/2-1 teaspoon Thai green curry paste (make sure to check label for fish sauce or shrimp
paste)
8 oz. of your choice of protein - Morningstar Farms Chicken Meal Starters, or Thai-Style
marinated baked tofu
1 bunch scallions, chopped (white and light green parts only)
1/2 cup carrot, shredded or julienned
1/2 cup pineapple, chopped
1/4 cup cilantro leaves, loosely packed

Directions:

Preheat oven to 450*F.

Mix the ginger in with the oil. Brush mixture (I use a silicone basting brush) across the pizza crust.

Bake for 5 minutes in the preheated oven.

Mix together the peanut butter, tamari, lime juice and curry paste. Spread this on the crust and top with remaining ingredients. (TIP: If you are using MSF Meal Starters, put them on the pizza BEFORE the sauce and they will absorb lots of extra flavor.)

Bake for 10 additional minutes.

Makes a great appetizer for parties. Serves: 6-10 slices

Preparation time: 15 minutes prep + 10 minutes baking



(We appreciated this recipe as a replacement for our 'Friday Night' treat meal. We usually will have a store-bought DiGiorno's Pizza or I will make us Hoagies or Sweetie will bring home subway sandwhiches from Subways. Sometimes we would have a take out Chinese meal, but that was rare. So I made this Thai Pizza and it was Great! I used a refridgerator packaged prepared pizza crust. Followed the directions and ingredients list, using tofu (that I baked first) and it was a most interesting tasting pizza. I will make it again, but the sauce was a bit runny, not sure how to avoid that in future. Fun pizza for guests.)

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'No Knead Bread 'recipe by Jim Lahey in the NY Times - apparantly it's all the rage, and it's just reaching me now.

I'll leave a 'bread crumb trail' for how I came about finding the 'No Knead Bread' recipe that apparantly has caught fire and is making the rounds. I'm either oblivious, or it is still new enough that it hasn't reached my attention. But it has my attention now!

Beginning with my bloglines morning reads, from not martha today is a list of fun recipes (I already added the kettle corn and sweet potato fries). I followed the no knead bread recipe to splatgirl creates and it was an interesting read but didn't include the recipe. The link was to the New York Times registration or sign in page. I didn't feel like signing in, so I googled and came up with The Wednesday Chef which does have the now becoming famous Jim Lahey recipe.

Apparantly the secret is one of those known to the older civilizations - use of baking stone. For modern day cooks, with modern day stoves, the baking oven is a different concept. This recipe calls for use of a cast-iron pot with a lid.
Woo Hoo - a reason to go thrift store shopping - actually in this case, I can probably find a good enough price on a new cast iron pot with lid at our one and only department store - The Dennis Company.

The other secret to this recipe is that after you mix it and the mixing takes only a few minutes, it's left to rise for 18 hours, then baked in the 'almost like a cooking stone' concept of cast iron pot with lid.

Something for me to try and surprise my husband, who is the bread maker in our home and is not shy about kneading bread. Oh, and we do have the bread making machine, which I probably ought to make more use of using.
We'll blog about our variation of success in using this recipe.

No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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Recipe; German Chowder (not necessarily healthy recipe but sounds good)

This recipe doesn't sound healthy but it sounds good for a chilly winter day, and it sounds like a recipe I would use. So it goes into the blog. Oh yeah, I did say this wasn't going to be a recipe blog, didn't I...well it's not, but right now I'm catching up with my own saved backlog and so high density on posting recipes.


German Chowder
(crockpot)

1 lb. fully cooked sausage (Polish, kielbasa), cut into 1/2 -inch pieces
2 potatoes, cut into 1/2 -inch cubes
1 medium onion, finely chopped
1 small head cabbage, shredded, about 4 Cups
2 C. water
1 (10 1/2 oz.) can chicken broth
1 T. instant chicken bouillon
1/2 tsp. caraway seed
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. pepper
3 T. flour
2 C. half & half
1 (12 oz.) can evaporated milk
1 C. shredded Swiss cheese

Combine all ingredients except flour, half & half, evaporated milk and
cheese, in crockpot. Cover and cook on low for 6-8 hours, or high for
3-4 hours.

Increase setting to high; stir flour into half & half until smooth.
Add to chowder with evaporated milk, stirring well to blend. Cover and
heat for 30 minutes until chowder is hot. Just before serving, stir in
cheese until melted. Reduce heat to low for serving. garnish with
freshly ground black pepper, if desired. Serves 6.

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Recipe; Chow Mein (with chicken)

Chow Mein

*Ingredients*

2 whole skinless, boneless chicken breast (cut into bite-size pieces)
1/4 med. head bok choy, chopped
1 med. zucchini, chopped
1 c. fresh mushrooms, chopped
1 stalk celery, thinly sliced
6 green onions, bias sliced
1 tbsp. grated fresh gingerroot
1 c. chicken broth
2 tbsp. cornstarch
1/4 c. dry white wine
2 tbsp. soy sauce
2 tbsp. cooking oil
Chow mein noodles

*Procedure*

Stir chicken broth and cornstarch together. Stir in the wine and
soy sauce; set aside. Preheat wok, add cooking oil after wok is
hot. Stir fry garlic and gingerroot 30 seconds. Add celery, stir
fry 1 minute and add mushrooms; stir-fry for 1 minute more. Remove
celery and mushrooms. add more oil if necessary. Add zucchini to
wok, stir-fry for 2 minutes. Add bok choy and stir-fry for 2 more
minutes, remove from wok. Stir-fry chicken for 3-5 minutes. Stir
into chicken the chicken broth mixture. Cook and stir until
thickened. Return all vegetables to wok and heat through. Serve
over noodles

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Recipe; Healthy Stir -Ins

Found this on one of my subscribe lists, but it does not give credit to where the poster found it. So, if you know and there is a link, let me know...thanks.

STEALTH HEALTH: PANTRY STIR-INS

You don't have to choke down alfalfa sprouts or knock back jiggers of carrot
juice to get your nutrients. These eight foods taste good (think cocoa, not
quinoa), and they're good for you. Here's how to stir, sprinkle, slide, or
otherwise sneak a little preventive medicine into the things you eat every
day.

1. WALNUTS

WHY: Nuts are like nutrition pellets: They're rich in protein, low in
artery-clogging saturated fat, and high in the phytonutrients that may
protect you from cancer. Walnuts, in particular, have more antioxidants and
omega-3 fatty acids than any other nut�plus fiber and magnesium, which
regulate insulin and glucose levels and help prevent diabetes.

HOW: A little goes a long way. Just one serving�14 walnut halves (a half
cup)�has more antioxidants than two glasses of red wine. Food editor Sandra
Gluck has these suggestions: Stir chopped walnuts into low-fat ice cream,
yogurt, or soups. Use walnuts instead of pine nuts in pesto. Or substitute
them for croutons in salads.

2. POWDERED MILK

WHY: Nonfat powdered milk makes foods taste creamier and more decadent, and
it's full of calcium and muscle-building protein. Adequate calcium
levels�1,200 milligrams a day�are linked to good bone health, colon cancer
prevention, and even weight loss, says Jana Klauer, M.D., author of How the
Rich Get Thin (St. Martin's Press; 2006).

HOW: Nonfat dry milk is best in creamy foods, such as smoothies and yogurt,
and in warm dishes, like hot cereals and soups. Start with a tablespoon, and
add more to taste (dry milk is slightly sweet, so be judicious when spooning
it into savory dishes). To enhance the flavor of macaroni and cheese, mix it
with the cheese sauce before combining it with noodles.

3. COCOA

WHY: Cocoa, chocolate's key ingredient, makes sweet and savory dishes taste
both rich and complex. And natural cocoa is filled with flavonols, which
have been shown to lower "bad" cholesterol, promote circulation, and
neutralize cancer-causing free radicals. Check labels: The more cocoa a
product contains, the more flavonols it has.

HOW: Pure unsweetened cocoa powder and dark chocolate have the most
flavonols; milk chocolate and chocolate syrup have the least. Stir a
teaspoon of natural cocoa powder into your afternoon coffee to give it a
mocha flavor. Sprinkle a spoonful of cocoa into a banana or peanut butter
smoothie. Add a teaspoon or two to chili, hearty soups, or stews.

4. GINGER

WHY: This root eases nausea as well as muscle and joint pain. In clinical
studies, about two teaspoons of fresh ginger relieved chronic inflammation
when taken daily. It may protect against Alzheimer's disease and minimize
cold symptoms. The juice and powder forms also have benefits.

HOW: Stir minced fresh ginger into stews and soups. Throw freshly grated
ginger (no need to peel) and some of its juice into barbecue sauces. Add
dried ginger to muffin, cake, and cookie batters. Mix chopped crystallized
ginger into mashed sweet potatoes, yogurt, or cottage cheese.

5. ALMONDS

WHY: Almonds are chock-full of protein and fiber, which help lower
cholesterol levels. Plus, they pack calcium, iron, and vitamin E as well as
vitamin B (biotin), which aids metabolism and strengthens hair and nails.
Perhaps most important, almonds have arginine, an essential amino acid
that's been shown to benefit the heart.

HOW: At 164 calories per ounce (about 23 almonds), you don't need to eat a
lot to benefit. A serving is just enough to coat your palm. Nutritionist
Lisa Hark, coauthor of The Whole Grain Diet Miracle (DK Publishing; 2006),
suggests substituting almond butter for peanut butter. Or try sprinkling
sliced almonds over salads, pasta, soups, yogurt, and cereal.

6. PUMPKIN

WHY: Pumpkin offers both alpha and beta-carotene, natural antiinflammatory
agents that are good for long-term heart health and for vision, says Steven
Pratt, M.D., coauthor of Super Foods Health-Style (William Morrow; 2006).
It's also low in calories and high in iron and antioxidants, including
vitamins C and E.

HOW: A cup of canned pumpkin pur�e has only 83 calories, but it packs seven
grams of fiber (avoid pumpkin-pie filling, which has added sugar). Toss a
few tablespoons of pumpkin pure� with pasta. Stir the puree into vegetable
soups to add flavor and smoothness. Or spread pumpkin butter (similar to
jam) on toast.

7. FLAXSEED

WHY: Flaxseed gives many foods a delicious, nutty flavor. The seeds are high
in fiber and are the best plant source for omega-3 fatty acids, which
protect against heart disease and hypertension. They also contain lignins,
which balance estrogen levels and may protect against breast cancer.

HOW: Crush the seeds in a grinder; otherwise, they will pass through your
body undigested. And be sure to store them in an airtight container in your
refrigerator so they won't spoil. Mix ground flaxseed into oatmeal, cereal,
yogurt, or a smoothie. Or spoon it into hearty pasta dishes.

8. BEANS

WHY: Legumes of all kinds are loaded with protein as well as
cholesterol-lowering fiber. They also have lots of folate, which is
important in protecting against birth defects and is so essential both
before pregnancy and during the first few weeks of it, says dietitian
Marilyn Tanner, a spokeswoman for the American Dietetic Association.

HOW: Red beans are richest in antioxidants, but pick a bean you love and
work it into your diet. A half-cup of most beans satisfies about a quarter
of the recommended dietary allowance for folate (400 micrograms). A few
suggestions: Add drained and rinsed canned beans to salads and soups. Or
throw cooked lentils into pasta sauces

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More Granola - Granola Bar Recipes

img is from Robert's Home Recipes, and I will revisit that site as perhaps interesting to see what other recipes are there.

So, I tried a couple of the granola recipes yesterday. I did not like the bisquick recipe at all. I did like the basic recipe that permitted freedom to mix and match ingredients. It was great, and then I baked it a tad too long so it was more crunchy than I wanted it to be, but overall, I'll use the basic recipe often. It is not granola bars though, as you actually get a loose mixture of granola. That is fine, as can add to my yogurt and Sweetie can add to his morning cereal.

So today, I thought I'd look up granola bars to see if there is some ingredient that is more binding in holding the granola mixture together. We have the purchased commercial kinds of granola bars, and I've taken to enjoying having one in the early mornings with my coffee. So, I decided to make my own, and I'm into granola recipes at the moment.



Granola Bar Recipes:

Coffee Granola Bars Recipe

Ready in: 30-60 minutes

Serves/Makes: 2 dozen


Ingredients:
2 tablespoons Instant coffee powder
1/2 cup Melted butter or margarine
3 cups Rolled oats (quick or old fashioned)
1 cup Raisins
1/2 cup Wheat germ
1/2 cup Coconut flakes
1/2 cup Brown sugar, packed
1/3 cup Honey
1 Egg; beaten
1/2 teaspoon Vanilla extract

Directions:

Preheat oven to 325 degrees; grease a 13 x 9 x 2-inch baking pan. Stir the instant coffee into the melted butter. Combine the oats, raisins, wheat germ, coconut, brown sugar, honey, egg and vanilla extract in a large bowl. Add the butter mixture and mix well.

Press firmly into the prepared pan. Bake for 30 to 35 minutes. Cut into bars while still warm. Cool; remove from the pan.




Chewy Granola ars Recipe

Ready in: 30 minutes

Serves/Makes: 1 dozen

Ingredients:
1/3 cup butter
1/4 cup creamy peanut butter
1/4 cup brown sugar
1/4 cup honey
2 eggs -- beaten
1/2 teaspoon cinnamon
1 3/4 cup rolled oats
2/3 cup raisins
1/2 cup peanuts

Directions:

Mix ingredients together and press into 8x8x2-inch pan. Bake at 350F degrees for 20 to 30 minutes or until golden. Cool in pan or rack. Cut into bars.




Blueberry Granola Bars Recipe

Ready in: 1-2 hrs

Serves/Makes: 18

Ingredients:
1/2 cup honey
1/4 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 1/2 teaspoon ground cinnamon
1 1/2 cup quick-cooking oats
2 cups fresh blueberries

Directions:

Preheat oven to 350 F. Lightly grease a 9X9-inch square baking pan.

In a medium-size saucepan, combine honey, brown sugar, oil, and cinnamon, and bring to a boil. Continue boiling for 2 minutes; do not stir.

In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread onto the prepared baking pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1-1/2 by 3 inch bars.



Gluten-Free Granola Bars Recipe

recipe is ready in 30-60 minutes

Serves/Makes: 16

Ingredients:
3 cups crushed corn flakes
2 cups crisp rice cereal
1/2 cup sesame seed
1/2 cup sunflower seed
1/2 cup raisins
1/2 cup coconut
1/2 cup margarine or butter
10 ounces marshmallows

Directions:

Mix together cornflakes, rice cereal, sesame seed, sunflower seed, raisin and coconut in a large bowl. Melt margarine and marshmallows together over low heat. Add to other ingredients and stir until coated. Pat into a 9 x 13-inch buttered pan. Allow to cool and cut into bars. Wrap each bar in wrap or sandwich bags.




--Granola Bars

Ingredients:
1 1/2 cup peanut butter
3/4 cup brown sugar
3/4 cup corn syrup
1/2 cup melted butter
3 teaspoons vanilla
4 1/2 cups oatmeal
3/4 cup coconut
3/4 cup sunflower seeds
1 1/4 cup chocolate chips

Directions:

Combine all ingredients thoroughly, spread onto a cookie sheet and bake at 350F for thirty minutes or so until golden brown.




Hiker Bars Recipe

Ready in: 30-60 minutes

Serves/Makes: 3 dozen

Ingredients:
1/2 cup Peanut butter, chunky
1/3 cup Butter
2 medium Bananas (mashed)
1/2 cup Molasses
1 cup Sugar
2 teaspoons Vanilla
4 Eggs
1 teaspoon Cinnamon
1/4 teaspoon Ginger
2/3 cup Flour, whole-wheat
1 1/3 cup Flour, white
4 cups Kellogg's Special K cereal (crushed)
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
6 ounces Chocolate chips
1 cup Peanuts, salted (chopped)
8 ounces Dates, chopped (or fewer)

Directions:

Preheat oven to 350 degrees F. Then by hand: In a large bowl cream together peanut butter and butter. Mix in bananas, molasses, sugar and vanilla. Add eggs, one at a time, beating well after each egg.

Stir in the cereal. Sift together dry ingredients and mix into batter. Add chips, peanuts and dates. Pour batter into greased 9 x 13 pan. Bake in preheated 350 degree F. oven for 35 to 45 minutes. Cut into bars.

This recipe for Hiker Bars serves/makes 3 dozen




Soft Granola Bars Recipe

Ready in: 30-60 minutes

Serves/Makes: 40

Ingredients:
1 cup brown sugar
1 cup vegetable oil
2 eggs
2 cups quick-cooking or old-fashioned rolled oats
1 1/2 cup flour
1 cup raisins or chocolate chips, optional
1 cup chopped nuts or flaked coconut
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
***Honey Glaze***
1/4 cup honey
2 tablespoons margarine or butter

Directions:

Heat oven to 350. Grease a 15x10" jellyroll pan. Using a spoon, mix together brown sugar, oil and eggs in a large bowl until smooth. Stir in oats, flour, raisins if desired, nuts, cinnamon, cloves, soda and salt. Using a spatula, spread mixture into prepared pan, patting evenly with your hands. Bake until center is set but not firm, 17-22 minutes. Cool 15 minutes.

Prepare Honey Glaze. Drizzle glaze evenly over granola mixture. Let cool completely and cut into bars. Bars can be stored, tightly covered, up to 2 weeks, or wrap tightly and freeze up to 6 months.

For Honey Glaze: Heat honey and margarine in a saucepan over medium heat, stirring constantly, until margarine is melted and mixture is heated through.

This recipe for Soft Granola Bars serves/makes 40


credit for these recipes to CD Kitchen

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Recipe; Mixed Grain Casserole

Mixed Grain Casserole

2 medium carrots, halved lengthwise and thinly sliced (1 cup)
1 cup fresh mushrooms quartered
1 cup canned black beans, rinsed and drained (can use dry pinto beans, soaked overnight)
1 8 3/4 oz. can whole kernel corn, drained
1 cup veg. broth (can use water)
1/2 pearl barley (can use quick cooking)
1/4 cup bulgur (can substitute long grain rice)
1/4 cup chopped onion
1/4 tsp. garlic salt
1/2 cup shredded cheddar cheese

Combine all in 1 1/2 quart casserole. I put two chicken breast halves on top with no seasoning. Bake covered in a 350 degree oven for 1 hour or until barley and bulgur are tender. Stirring once halfway through the baking time. Sprinkle with cheese. Cover, let stand 5 minutes or until cheese melts.

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Recipe - no knead bread

Recipe: No-Knead Bread

Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.


thank you link Path to Freedom

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