Veggie Brown Rice Wraps

Adapted from Taste of Home big cookbook.

Cook brown rice.
Cook kidney beans.

Then saute:  1 pepper (any color), 1 container of mushrooms, 1 c. frozen corn, some cumin and pepper.

Serve all above with shredded cheese and salsa.

Chili

Pressure-cook ~3 cups of kidney beans for 25 minutes (so they'll still be crunchy, not all cooked).

Throw into large crockpot:

2 cups bulgur
1 bottle of dark beer
1 lb ground turkey
2 chopped onions
can of green chilis
3-4 carrots
1 T. oregano
2 T. ground coriander
1 T. cumin
some garlic powder
half of a cinnamon stick
lots of chili powder

When the beans are done, drain and add them too.

Cook on high for about two hours, then add 2 tomatoes, crushed, plus a 12 oz can of tomato sauce, and more chili powder.  Cook for another 3-4 hours on low.

At end of cooking, add a dash of red wine vinegar.

Gluten-Free Lemon Poppy Seed Waffles

From Living Without

2 tablespoons poppy seeds
¾ cup milk or milk of choice
1¼ cups Mary’s All-Purpose Flour Blend or blend of choice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, room temperature, or flax gel
3 tablespoons melted butter or dairy-free butter alternative
1 tablespoon sugar or honey
1 large lemon, zested and juiced
1. Preheat and lightly grease a waffle maker.
2. Add poppy seeds to milk and let sit for 30 minutes.
3. In a medium bowl, whisk together flour blend, baking powder, baking soda and salt.
4. Separate eggs into two bowls (whites in one, yolks in another). Whisk together milk/poppy seeds, cooled butter, eggs yolks (or flax gel), sweetener, lemon zest and lemon juice. In separate bowl, whisk or beat egg whites into soft peaks.
5. Add egg yolk/milk mixture to dry a little at a time until well blended. Fold in egg whites until incorporated.
6. Pour ⅓ cup mixture over each preheated and greased waffle grid. Close lid and cook until both sides are golden brown. Repeat.

This only makes about 4 full-sized waffles but they are thick and GOOD!  Double if you're feeding more than 3-4 people.

Gluten-Free Bread

Loosely based off this one  and also my basic whole wheat bread.

1 T. yeast
1 T. sugar
1.5 c. warm water
1/2 c. rolled oats

Combine and let the yeast work a bit and oats soak.

Then add about 3 c. all-purpose gluten free flour mix* and 1 t. salt.

Whisk together 1 egg, 6 T. water (3/8 c.), 2 T. flax, 1.5 T. canola oil, and 1 t. cider vinegar and add that.  Mix it for a few minutes.

Put it in a greased loaf pan and rise for about 50 minutes (it won't rise as much as whole wheat bread does).  Bake at 425 degrees for 40 minutes.

*All-purpose gluten-free flour mix:  2 c. rice flour, 2 c. potato starch, 1 c. sorghum flour, and 2 T. xanthan gum.  Mix very very well.

Chicken Quinoa Lentil Pilaf

*Cook 3/4 c. lentils and 3/4 c. quinoa (rinsed) in 1 c. chicken broth and 1 c. water.

*Saute 2 carrots, 2 green onions, and 3 stalks celery in a little olive oil.  Add some lemon pepper, thyme, kale, and sunflower seeds, and a can of chicken.  (Kyle says more spices!)

*Mix the two together.

Gluten-free Dairy-free Tortillas

From:  http://www.glutenfreecookingschool.com/archives/gluten-free-casein-free-flour-tortillas/

Gluten Free Flour Tortillas
(makes 8 tortillas that are gluten free and casein free)
2 c. Gluten Free All-Purpose Flour Mix
1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
1 c. warm water
1. Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand)
2. Add the cup of warm water to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer because it’s fun and we should all be pretend we’re kids once in a blue moon. =)
3. Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.
4. Sprinkle a clean, flat surface with a bit of rice flour and then roll you dough ball into a roughly circular shape. Get is as thin as possible. (If you need some practice on rolling out dough, check back here Friday for a tortilla rolling tutorial)
5. Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.
6. Slide the cooked tortilla onto a waiting plate and repeat from step 4 until you’ve cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there’s is always a tortilla on the gridle.
Cook’s Notes: If you’re allergic to soy, I have substituted Fava/Garbanzo flour for the soy flour with success. If you’re allergic to corn, try tapioca starch instead of the corn starch and almond meal instead of the masa harina.

Whole-grain Waffles

From:  http://allrecipes.com/recipe/whole-grain-waffles/

Ingredients

• 2 eggs, beaten
• 1 3/4 cups skim milk
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1/2 cup flax seed meal
• 1/4 cup wheat germ
• 1/4 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions

1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Golden Corn Bread

From the Dairy Free cookbook

2 c. corn meal
2 c. whole wheat pastry flour
1/2 c. sugar
2 2/3 T. baking powder
1/2 t. salt
2 c. almond milk
2 eggs
1/2 c. canola oil

Combine dry, add wet and beat together.  Bake in muffin tins for ~15 minutes (watch carefully) or a cake pan for 20-25 minutes.  Grease pan.  Bake at 425 degrees.

Basic Rolls

From Taste of Home's big cookbook, modified.

 Dissolve 2 packages worth of yeast and 1 t. sugar in 1/2 c. warm water.

Add 1 c. warm milk, 2 t. salt, 1 egg, 8 t. (2 T. + 2 t.) canola oil, 6 T. sugar, and 1/2 c. more warm water.

Stir in 2 c. whole wheat flour.  Start to mix and knead, adding additional white flour.

Let it rise, punch down, make into rolls (2.5 dozen), rise again, then bake at 375 degrees for 10-15 minutes.

Caraway Seed Rolls

From Taste of Home's Contest Winning Annual Recipes 2004

Dissolve 2 packages worth of yeast in 1.5 c. warm water.

Add 2 c. whole wheat flour, 1/2 c. sugar, 1/2 c. canola oil, 2 t. caraway seed, 1.5 t. salt, and 1 c. white flour.

Mix and knead, adding more flour (white or whole-wheat).

Rise, shape into rolls (2 dozen), rise again, and bake:  375 degrees for 15-18 minutes.

Creamy Bulgur & Spinach

*Saute 1 onion in olive oil with a little salt and pepper.
*Add ~3 c. (?) bulgur, 28 oz. diced tomatoes, and ~2. c. (?) water.  Bring to a boil, then simmer until bulgur is tender.
*Add 8 oz. of spinach, 2 oz. of Brie cheese, and 1/4 c. of Parmesan, and cook until cheese is all melted.

Granola

Combine 2 c. rolled oats, 1 c. oat bran, cinnamon, <1 tsp. salt, a little wheat germ, and 1/4 c. sesame seeds.

In a separate bowl, combine 1/2 c. oil and 1/4 c. brown sugar, plus 1/4 c. honey and a little bit of water.

Combine.  You will need to get your hands dirty.

Bake at 325 degrees for 30 minutes, stirring every 10 minutes.  In the last 10 minutes add nuts and/or rasins or other dried fruits to a combined total of 2 cups.

Makes a big batch, keep in the fridge and it will stay fresh for quite a while.

Homemade Pancake Mix

From:  http://allrecipes.com/Recipe/homemade-pancake-mix/detail.aspx

Ingredients

• 4 cups all-purpose flour
• 2 cups whole wheat flour
• 2/3 cup sugar
• 2 tablespoons baking powder
• 1 tablespoon baking soda
• ADDITIONAL INGREDIENTS FOR PANCAKES:
• 1 egg
• 3/4 cup milk
• ADDITIONAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
• 1 egg
• 3/4 cup milk
• 1 medium ripe banana, mashed
• 3/4 cup blueberries

Directions

1. In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
2. To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown
3. To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above.

Graham Crackers

Graham Crackers:

1/3 cup canola oil
1/3 cup honey
1/4 cup skim milk
2 Tablespoons molasses
1 teaspoon vanilla
2.5 cups whole wheat pastry flour (ended up being about 2.75 cups at the end)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon

Mix. Add more flour if needed (up to 3 cups the recipe said). Roll out dough onto greased cookie sheet, cut squares, poke holes with fork. Bake 25 minutes at 300 degrees.

Everett enjoyed the graham cracker I let him test, although it did get pretty messy after being wet down with his saliva. Note: Yes, these do contain honey, but honey that has been cooked, in baked goods like this, or cereals, are ok for babies. Raw honey is not.

Lentil and Quinoa Salad

Nom nom nom. Well, I like it anyway.

1/2 c. quinoa
1 c. lentils
some chicken broth...um, about 3 cups? Or mix in a tablespoon of chicken boullion with 3 cups water
1 c. frozen mixed veggies of your choice
1 chopped orange bell pepper
1 chopped green chili pepper or jalapeno, with or without seeds, your choice
1/2 red onion, chopped
1/4 c. chopped walnuts
1 tsp. thyme
3 Tbsp. red wine vinegar
1/2 tsp. salt
1/8 tsp. lemon pepper
1 Tbsp. canola oil
2 Tbsp. pine nuts, optional

Rinse the quinoa. Boil the lentils, quinoa, and chicken broth and cook for about 25-30 minutes, or until they are done and the liquid is absorbed. Combine with veggies, peppers, onions, and walnuts. Sprinkle with thyme.

Whisk together the vinegar, oil, salt, and lemon pepper and toss with rest of salad. Add pine nuts if desired.

Chill, try, modify to suit taste, and enjoy!

Carrot and Raisin Muffins

From http://www.muffinrecipes.net/carrot-and-raisin-muffins.html

Carrot and Raisin Muffins ingredients list:
1 ½ cups of all-purpose flour.
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
3 medium eggs.
½ cup of melted butter.
½ cup of milk.
¾ cup of granulated sugar.
1 ½ cups of shredded carrots.
½ cup of raisins.
Glaze:
 2 tablespoons of milk.
1 tablespoon of melted butter.
¼ cup of cream cheese, softened.
½ teaspoon of vanilla.
1 cup of powdered sugar.

Instructions for Carrot and Raisin Muffins:
Preheat your oven to 400°F (200°C).
Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.
Beat together the eggs and the granulated sugar.
Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly.
Add the flour mixture and stir until the dry ingredients have moistened.
Spoon the batter into twelve greased muffin cups.
Bake for 20 minutes.
Glaze:
Mix together cream cheese and 1 tablespoon of butter.
Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.
Optional: eat hot with sunbutter.

Pizza Crust

Makes 1 crust.

*Dissolve 1 T. yeastie beasties in 1.5 c. warm water with 1 t. sugar.
*Add 1T. olive oil, 1 t. salt, 2 c. ww flour, and 1.5 c. white flour.
*Knead, adding more white flour as needed.
*Rise until doubled, punch down, shape into desired shape (circle or rectangle depending on pan you're baking the pizza in) and place on cornmeal-dusted baking sheet or pizza stone.
*Pre-bake for 15 minutes, top and bake another 12-15 minutes.

Basic Whole Wheat Bread

Makes 1 loaf.

*Dissolve 1.5 t. yeast in 1.5 c. warm water.  Add 1/2 heaping c. rolled oats and a drizzle of honey.  Let sit for a minute.
*Add 1.5 t. salt, 1/4 c. gluten, 3 c. ww flour, and 1/4 c. canola oil.
*Mix, adding about 1/2 c. more ww flour or as needed to get right consistency.
*Knead, let rise 1 hr.  Punch down, put in loaf pan, rise another half hour in oven, then turn oven to 350 degrees and leave in pan.  30 minutes from when you turn on the oven it should be done.

Wheat Tortillas

Makes 16.

*Mix 4 c. ww flour with 2 t. baking powder, 1 t. salt, 4 T. olive oil and any spices wanted (eg. basil).
*Gradually add a little less than 1.5 c. water until dough forms a ball.  Knead and let rise for 15 minutes.
*Separate into 16 pieces, roll out, and heat on skillet (medium to medium-high heat) for 30 seconds or so, until they puff up.

When we get this figured out, try spinach or tomato tortillas.

Whole Wheat Crackers

Makes 2 cookie sheets worth.

*Mix 1 c. ww flour with 1 T. wheat bran, 1 t. corn meal, 1/2 t. salt, 1/4 t. baking powder, and 1/2 t. sugar.
*Add 1 t. honey and 2 T. butter.  Mix with fork, then hands.  Or use a food processor.
*Add spices (such as garlic, cumin, oregano) and sesame seeds.
*Gradually add 3/4 c. water until dough forms a ball.
*Dust dough with flour and roll out on two cookie sheets.  Sprinkle with corn meal and salt.  Slice with spatula and pierce with fork.
*Bake at 400 degrees for 18 minutes.