Basic Biscuits Sunday, Mar 3 2013 

IMG_1376I really like my other biscuit recipes, but I’ve been trying a few new recipes from the “More with Less” cookbook, as I’m thinking it’s one of the only two cookbooks I’ll be bringing with me to Africa. I LOVED this biscuit recipe! I am most definitely going to keep doing this one instead of my other ones now. :)

One day, my oldest wanted a hot dog in a hot dog bun for lunch. Since I don’t usually have hot dog buns on hand, and I was out of regular bread (which we fold to make a hot dog “bun”), him and I made this biscuit recipe together and shaped the dough into logs. Then, after they were cooked, we cut a “U” shape on the top and created a quick hot dog bun. Worked for him! :)

Basic Biscuits

2 cups flour*
3 tsp baking powder
1/2 tsp salt
1/4 cup shortening
3/4 cup milk/kefir

Mix flour, baking powder and salt. Cut in shortening. Mix in milk/kefir until soft ball forms. Knead gently 20-25 times. Roll or pat dough to 1/2″ thick and cut. Place on ungreased cookie sheets and at 425F for 10 minutes.

Cheese biscuits: Add in 1 cup grated cheese into flour mixture, before cutting in shortening. Increase milk to 1 cup.

* I do 1 1/2 cups whole grain (wheat/spelt), and 1/2 cup white. Or half white, half spelt.

Pineapple Biscuits Monday, Feb 11 2013 

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Spelt Pineapple Biscuits

2 cups flour (I used 1 1/2 cup spelt, 1/2 cup white)
3 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/4 cup butter/margarine
1 egg
1 cup crushed pineapple, undrained

Mix together dry ingredients.
Cream sugar and butter together. Add the egg. Beat well, and stir in the pineapple. Add dry ingredients to the creamed mixture and stir just enough to moisten flour. Drop by heaped Tablespoon fulls on greased cookie sheet. Bake at 400F for 10-12 minutes until the bottom is lightly browned. Serve with butter, honey, or maple syrup!

Recipe is an adaptation from a recipe from More with Less cookbook.

Breakfast (or supper!) Casserole Monday, Feb 4 2013 

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(I ate mine with salsa on top!)

I hadn’t done this recipe is so long, since we don’t often eat breakfast all together (my husband gets up way earlier), and because it takes an hour to cook. But the other day I was wondering what to make for supper, and I had some older bread to use up, fresh cheese my aunt made and gave us, some cooked meat, and fresh farm eggs! I decided to make this breakfast casserole for supper, and then wondered why I’ve never done so before! It’s an easy dish to prepare earlier in the day (when I have more energy), and includes all food groups to fill our tummies up. :)

Breakfast casserole

8 cups bread chunks*
2 3/4 cups milk
10 eggs
1 cup diced meat
1 cup cheese, shredded
2 1/2 tsp worcestershire sauce
1 tsp salt
1 1/2 tsp dry mustard
3 1/2 tsp parsley

Mix bread and meat together in a 9×12 casserole dish. In a separate bowl, beat eggs, and add remaining ingredients (Except cheese). Mix well. Pour liquid over bread and meat mixture, and press down to saturate all the bread. There should be a fair amount of extra liquid, that it almost seems like too much! Cover with plastic wrap and place the casserole dish in the fridge for a few hours or overnight. This allows time for the bread to soak up the liquid. You want it to still be quite moist after it’s soaked in and baked, which is why it seems like way too much liquid at first. :)

Bake, uncovered, at 350F for 1hr.

*that’s my homemade bread, might need less if using lighter store-bought.

Zucchini Bread Wednesday, Oct 10 2012 

 

Zucchini Bread

1 1/2 cup zucchini, grated
1/2 cup oil
1/2 cup honey (or brown sugar)
2 eggs
1 tsp vanilla
1 1/2 cup wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup nuts, chopped

Beat together oil and honey. Add eggs, vanilla and zucchini; mix well. Sift dry ingredients and add to liquid mixture. Stir in nuts

Bake in greased 9×5 bread pand at 350F for 50-60 minutes, or until toothpick inserted in middle comes out clean. Cool in pan for 10 minutes, then take out of pan and finish cooling on cooling rack. Freezes well.

Recipe from Whole Foods for the Whole Family.

Bacon Cheese Stuffed Bread Saturday, Sep 29 2012 

 

I’ve seen a few recipes for this type of stuffed bread floating around on Pinterest. One night, I decided to indulge and try it. :)  Yum! Very good, and a definitely treat. :)  I basically followed this recipe, with a few tweaks. I also didn’t measure how much cheese or bacon bits I used, just until the bread looked stuffed enough. ;-)

Bacon Cheese Stuffed Bread

1 unsliced loaf of bread (round is preferable)
8-12 oz cheese, thinly sliced or shredded
3 oz bag bacon bits
2 Tbsp butter, melted
1 Tbsp Parsley, optional
Using a sharp bread knife cut the bread going both directions, being careful not to cut through the bottom crust. Place cheese and bacon bits in between cuts. Sprinkle butter over bread. Sprinkle with parsley, if desired. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350F for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Pumpkin Honey Bread Wednesday, Sep 12 2012 

 

I made a double batch of these. I put chocolate chips in own loaf, and dried cranberries in the other! YUM! Probably my favourite pumpkin bread recipe yet. :)

Pumpkin Honey Bread

1 cup cooked mashed pumpkin*
1/2 cup oil or butter
1/2 cup honey
2 eggs
1 3/4 cup flour (I used 1 1/4 cup spelt, and 1/2 cup white)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup water
1/2 cup nuts/chocolate chips/dried cranberries/raisins

Beat oil and honey together, add eggs and pumpkin, mix well. Combine dry ingredients and water, add to honey mixture. Stir in nuts/chocolate chips/dried cranberries/raisins. Grease 1 bread pan or muffin tins, and pour in batter. Bake at 350F – 1hr for a loaf, or 25 minutes for muffins, until toothpick inserted in middle comes out clean.

Place loaf or muffins (still in pan) on cooling rack and let cool for 15 minutes before removing out of the pan (or it will bread).

Put icing if desired, or eat as is! Freezes well for later use.

* You can also use cooked mashed squash!

Recipe from Whole Foods for the Whole Family.

Brown Rice Blender Waffles Wednesday, Jul 25 2012 

I recently purchased a Vita-Mix, and am having fun trying new recipes. We are loving this blender pancake recipe, and so I wanted to try a blender waffle recipe! I cam across this one, by Sue Gregg, that is made from brown rice and oatmeal. I’m always game to try new ways to incorporate more grains (less wheat) in our diet, so I gave them a try!

They are more crumbly than my regular waffle recipe, but we still enjoyed them. :)

Rice and Oatmeal Blender Waffles

1 1/2 cup milk
2 Tbsp oil
1 tsp vanilla
1 cup brown rice
1/2 cup oatmeal
1 egg
1 Tbsp flax seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Put milk, oil, vanilla, brown rice and oatmeal in blender, blend on high for 3-5 minutes, depending on the strength of your blender. Add in egg, and flax seeds, blend 1-3 minutes. Finally add baking powder, baking soda, and salt, blend just until it is mixed through.

Bake in waffle maker according to directions, but make sure to spray oil before every batch! These are not as high in oil content as other waffles, and stick easily. You can also bake these like pancakes, if desired!

Whole Wheat Bannock Wednesday, Jul 4 2012 

Bannock is a North American Native type of bread. It’s easy, can be cooked in various ways, and so yummy! I decided to try and make it a bit healthier, and this is the result! We cooked ours over the campfire, and even put cheese sticks inside of them. Yum! We finished our meal by dipping some in maple syrup, the true French Canadian way. Mm, mmm, mmmm!

Whole Wheat Bannock

2 cups wheat flour
1 cup white flour
2 Tbsp baking powder
3  Tbsp shortening
1 1/4 cups water

Mix flour and baking powder together. Cut in shortening. Gradually add water until thoroughly mixed. Knead for 30 second to 1 minute.

Baking options:
Fry – shape into “hamburger patties” and fry in a hot frying pan with oil on medium heat, approximately 12-15 minutes, flipping over halfway through cooking time. Make sure to cook slow and long enough to cook dough all the way into the center.
Bake – press in a  greased dish, and bake at 400F for 30-40 minutes.
Campfire - you can twist a piece of dough  around a stick and cook it that way, or make a long thin strip and cook it on a rack, like pictured above. Rotate it occasionally, and it takes about 10 minutes. Obviously, that depends on the heat of your fire!! It absorbs some of the smoke flavour this way, yum!

 

Hearty Harvest Bread Monday, Mar 19 2012 

I was wanting to make a very healthy bread, packed with nutrients, iron, and overall goodness. A bread that can boost the system, and help one recover from a long illness. So, I partially followed a recipe from Eat More Whole Grains, and adapted it to my preference. :)  Bread is versatile (other than the basic water, yeast, and flour!), so go ahead and experiment! I was pleased with how fluffy this bread turned out, even though it has so many hearty ingredients.

 

Hearty Harvest Bread

3 1/2 cups lukewarm water
3 Tbsp yeast
1/2 cup oil
1/2 cup flax, ground (I use my coffee grinder)
1 Tbsp salt
1/2 cup cracked grain (I used Red River ceral)
2 eggs
1 cup lentil puree*
2 Tbsp vinegar/lemon juice (keeps bread more moist)
1 chewable vitamin C (I have powder vitamin C, keeps bread moist longer, optional)
3/4 cup oatmeal, cooked**
1/4 cup molasses (I used blackstrap, richer in iron)
11-15 cups flour (I used spelt)

If using regular yeast: dissolve yeast, and water, let sit 3 minutes. (If using instant yeast, simply add it in with the flour – saves a step!)

Add remaining ingredients, except flour, and mix briefly. Add flour until the dough is no longer sticky. Knead to develop the gluten. Depending if you knead by machine or hand, it may take 8-12 minutes (4 minutes for spelt flour). Place in a slightly greased bowl, cover, let rise until it doubles in volume (about 1hr). Punch down, let rise another 30-45 min until it has risen again. Punch down, divide into 4 sections, shape into loaves. Place in greased bread pans, cover and let rise until doubled. Bake at 375 for 25 minutes or until golden brown. Cover the tops with foil paper towards the end of cooking time if the crusts get darker than desired. Cool completely on cooling rack.

Freezes well! When thawing out, remove loaf from bag so the moisture doesn’t make bread soggy.

* I cooked red lentils until mushed, similarly to oatmeal! 1/2 cup lentils and 1 1/4 cup water, bring to a boil and let simmer for 20-30 minutes until cooked and mushed. Can blend in blender, if desired. I used it as is.
** I put 1/3 cup of quick oatmeal in a bowl, add 2/3 cup water, microwave for 1 minute, and voila! Ready to throw into the bread. :)

Easy Corn Tortillas Wednesday, Mar 7 2012 

My friends were talking about an easy homemade corn tortilla recipe recently. I was intrigued since we love tortillas but seldom have them. Why? Because they are so expensive in my area, and I seldom make them since they are quite a bit of work homemade!

They graciously gave me their recipe, and I tried them that night. Why postpone what can be made right away?! :)

I had high hopes of it turning out like a regular tortilla (but corn-flavoured), but it’s not like a regular tortilla. It’s more like a crepe. It cooks like a crepe, it tastes like it too! But it worked! My husband said “You can definitely do these again!” :)

If you’re up for a super easy recipe, to use in place of a tortilla, you may want to try this one out! I’ll be making it again. So simple, and so cheap to make. :)

 

Easy Corn Tortillas

2 cups flour (I used spelt)
1 cup cornmeal
1 tsp salt
2 eggs
2 1/2 cups water (probably will need to add more to thin out batter as you go on)

Mix all ingredients together. Makes a runny batter. Simply pour 1/4 cup into frying pan and spread it out immediately to make it thin. Flip it when the edges curl.

Voila! That easy! I bet these would also taste good for breakfast, or with dessert toppings inside. Mmmmm!

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