Three-Grain Peanut Bread

Filed under , by Miranda on 9:07 AM

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This bread is full of protein and is pretty healthy. It's also super easy to make. I like it toasted with butter or jelly.

Three-Grain Peanut Bread
1 cup white flour
1/2 cup quick cooking oats (not instant)
1/2 cup cornmeal
1/2 cup dry milk powder
1/2 cup sugar
3 tsp baking powder
1 tsp salt
2/3 cup creamy peanut butter
1 egg
1 1/2 cups milk

Preheat oven to 325F (165C). Grease and flour 9x5 loaf pan. Combine first 7 ingredients in a mixing bowl.Cut in peanut butter with pastry cutter or two knives until a uniform, coarse consistency. Blend together egg and milk and add to dry ingredients. Mix well. Pour into prepared pan. You can sprinkle the top with oats too - it looks pretty :)
Bake 1 hour and 10 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and allow to finish cooling on a wire rack. Yield 10 servings--each piece has 9.5g protein!

Poppy Seed Bread

Filed under , by Miranda on 8:56 AM

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A word of warning: this bread is like a dessert. It's really good but it is sweet. I love the glaze since it has orange juice in it.


POPPY SEED BREAD

3 cups flour
2 1/4 cups sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/2 cups milk
1 1/8 cups oil (won't hurt to just put 1 cup)
1 1/2 Tbs poppy seeds
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter extract (I have used melted butter in a pinch)

Mix all ingredients, beating 2 minutes with mixer or by hand. Grease and flour 2 8 in loaf pans or 1 bundt pan. Bake at 325F (160C) for 1 hour or until toothpick comes out clean.

Glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter extract

Stir together in sauce pan or microwave until sugar has dissolved. Poke holes in your bread with a fork or skewer. Also run a knife around the edges of your pan. Pour glaze over top and allow to soak in. Remove loaves from pans. Serve or freeze. If freezing, freeze without glaze and put glaze over just before serving.

Red Bean & Quinoa Chili

Filed under , by Miranda on 8:53 AM

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We love quinoa around here but it can be hard to find recipes. We enjoy this chili a lot. This recipe is from Feeding the Whole Family.

1 c dried kidney beans, soaked and drained

3 c water, divided

2 t ground cumin, divided

2 T evoo

1 medium onion

2 t sea salt, divided

2 cloved garlic, minced

1 large green pepper, chopped

1 t dried oregano

¼ t ground cinnamon

1/8 t cayenne

2/3 c quinoa, rinsed and drained in warm water

1 c fresh/frozen corn

1 to 2 c tomato sauce

grated cheese and sour cream

Place beans in a large pot with 2 c water and 1 t cumin; bring to a boil. Simmer over low heat, covered until tender (50-60 minutes).

Heat oil in a 4 qt pot on medium. Add onion, 1 ts salt, garlic, green pepper, and remaining cumin, and rest of spices and then saute for 5-10 minutes. Add quinoa and stir in, Add corn, tomato sauce and remaining 1 c water to the onion/quinoa. Simmer for 20 minutes. Add cooked beans and second t of salt; simmer another 10 minutes. Top with grated cheese and sour cream if you want.


Tempeh Tacos

Filed under , by Miranda on 8:42 AM

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1 lb. (2 8 oz. Packages) tempeh

2 Tb. Evoo, divided

2 t sea salt

¼ lime juice

1 T chili powder or mexican seasoning

1 onion, chopped

¼ c cilantro if you've got it

12 taco shells/tortillas

taco toppings

Crumble or chop tempeh into small pieces and place in a large mixing bowl. Combine 1 T olive oil, salt, lime juice, and chili powder and pour this marinade over tempeh. Let stand 10-30 minutes; longer time the more flavor.

Heat remaining oil in skillet. Add onion and saute until soft. Add marinated tempeh and keep mixture moving in pan until tempeh is golden brown. Add cilantro just before serving. Warm taco shells and fill with mixture and then your fixings.


Homemade Balsamic Vinaigrette

Filed under , by Miranda on 8:35 AM

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1/2 c. Balsamic Vinegar

1/4 t. salt
1/4 t. onion powder
1/4 t. basil
1/2 t. oregano
2 pressed garlic cloves
1 T. sugar
1 c. olive oil

Mix spices with balsamic vinegar, add olive oil and whisk or shake to mix. Best if you can chill an hour before using.

Spinach Enchiladas

Filed under , by Miranda on 8:33 AM

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I made these last week and used two 9x13's. It was cheap and simple because I didn't have to have meat on hand to make this. I froze one and we ate the other for dinner. We ate this with cilantro rice on the side and it was really yummy.


1 onion, chopped
2 garlic cloves, minced
1 (4 oz.) can sliced mushrooms, drained, or use fresh
2 T. butter
2 (10 oz. pkgs) frozen spinach, thawed and squeezed dry
2 c. cottage cheese
2 c. sour cream (can use low-fat, but I never do)
2 c. Monterrey jack cheese
flour tortillas, as many as needed (can use corn, if desired)
10 oz. can Enchilada sauce, or make your own! :)

Saute onion in butter. Add mushrooms and garlic. Add spinach and stir in cottage cheese and sour cream. Add 1 c. cheese. Spoon into flour tortillas, roll, and place in a 10 by 15 inch baking dish. Top with Enchilada sauce and sprinkle remaining cheese on top. Bake at 350 degrees for 20-25 minutes, or until heated through and all bubbly.

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