1½ cups oat bran
1 cup whole wheat flour
1 cup ground flaxseed
1 cup wheat bran (or wheat germ works too)
1 T baking powder
1/2 t salt
1 t baking soda
½ cup brown sugar
½ cup sugar
½ cup buttemilk
2 eggs
2-3 oranges
1/4 cup canola oil
1½ cup dried fruit (i.e. raisins, cranberries, dates, pineapple, apricots)--try combinations
1/2 cup chopped nuts, optional
Use muffin liners or spray oil in 24 cups. Combine all dry ingredients except sugars and soda. Peel oranges and puree in blender or food processor. Mix oranges, sugars, buttermilk, oil, eggs and soda together. Blend the two mixtures together and stir in the raisins/dried fruit and nuts.
Divide into the 24 cups. Bake 18-20 minutes at 375 degrees.
Friday, March 27, 2009
Saturday, March 14, 2009
Mom's Vegetable Chowder
1 cup chopped celery
6 cups chopped carrots
8 cups diced potatoes
2 quarts milk
1/2 lb salt pork or bacon, chopped
2 cups chopped onions
1/2 cup flour
Cook celery in boiled, salted water until partially tender. Add carrots, potatoes, and enough water to cover them. Continue cooking vegetables until tender. Add the milk and let it heat slowly. Fry salt pork or bacon until crisp. Add the salt pork to the vegetables, reserving drippings. Brown the onions lightly in the drippings. Blend flour into the drippings, and cook until slightly thickened, stirring constantly. Add to the vegetable-milk mixture and heat slowly, stirring occasionally, until at serving temperature.
(Mom sometimes froze this ahead of time, before adding the milk and flour. Thaw completely and heat slowly. Mix the flour into a cup of the milk. Add the rest of the milk and the milk-flour mixture to the soup. Heat slowly, stirring occasionally.)
6 cups chopped carrots
8 cups diced potatoes
2 quarts milk
1/2 lb salt pork or bacon, chopped
2 cups chopped onions
1/2 cup flour
Cook celery in boiled, salted water until partially tender. Add carrots, potatoes, and enough water to cover them. Continue cooking vegetables until tender. Add the milk and let it heat slowly. Fry salt pork or bacon until crisp. Add the salt pork to the vegetables, reserving drippings. Brown the onions lightly in the drippings. Blend flour into the drippings, and cook until slightly thickened, stirring constantly. Add to the vegetable-milk mixture and heat slowly, stirring occasionally, until at serving temperature.
(Mom sometimes froze this ahead of time, before adding the milk and flour. Thaw completely and heat slowly. Mix the flour into a cup of the milk. Add the rest of the milk and the milk-flour mixture to the soup. Heat slowly, stirring occasionally.)
Tuesday, March 3, 2009
Swiss Enchiladas
Cooking spray
1 1/2 cups chopped onion
2 cups chopped cooked chicken breast
2 garlic cloves, minced
2 (4.5-oz) cans diced green chiles, undrained
1 (14.5-oz) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 T flour
1/4 t salt
6 (8-inch) flour tortillas
2 cups (8-oz) shredded Swiss cheese, divided (Mozzarella also worked fine)
Preheat oven to 350 degrees.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat and simmer about 7 minutes or until liquid evaporates.
Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 T cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13x9 pan coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup of cheese.
Bake at 350 degrees for 25 minutes or until cheese is bubbly. Broil 3 minutes or until cheese begins to brown.
(Original recipe from Cooking Light, May 2006)
1 1/2 cups chopped onion
2 cups chopped cooked chicken breast
2 garlic cloves, minced
2 (4.5-oz) cans diced green chiles, undrained
1 (14.5-oz) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 T flour
1/4 t salt
6 (8-inch) flour tortillas
2 cups (8-oz) shredded Swiss cheese, divided (Mozzarella also worked fine)
Preheat oven to 350 degrees.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat and simmer about 7 minutes or until liquid evaporates.
Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 T cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13x9 pan coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup of cheese.
Bake at 350 degrees for 25 minutes or until cheese is bubbly. Broil 3 minutes or until cheese begins to brown.
(Original recipe from Cooking Light, May 2006)
Sunday, March 1, 2009
Irish Soda Bread
4½ c whole wheat flour (separated)
2½ t baking soda
1 t salt, if desired
1½ T sugar or honey
2 T canola oil
1 c raisins, optional
2 T caraway seeds
1½ c buttermilk
2 large eggs, lightly beaten
Melted butter or oil for brushing loaf, if desired
In a large bowl, combine 4 cups of the flour with the soda & salt. Add the oil and honey and work in with a pastry blender or fork. Stir in the raisins and caraway seeds.
In a small bowl, combine the buttermilk and eggs. Stir this into the flour mixture, beating with a wooden spoon until the dough forms a ball. Turn the dough out onto a floured surface and work in as much of the remaining ½ cup flour as needed to make a soft, but not sticky, dough. Knead the dough 1 or 2 minutes or until it is smooth.
Shape the dough into a fat 8" pancake. Place the dough on a greased baking sheet. Using a floured knife, cut an "X" ¼" deep across the top.
Bake the bread in the center of a preheated 350 degree oven for 45 to 55 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the oven to a board, and brush the top with melted butter or oil, if desired. Serve the bread warm, at room temperature, or toasted.
2½ t baking soda
1 t salt, if desired
1½ T sugar or honey
2 T canola oil
1 c raisins, optional
2 T caraway seeds
1½ c buttermilk
2 large eggs, lightly beaten
Melted butter or oil for brushing loaf, if desired
In a large bowl, combine 4 cups of the flour with the soda & salt. Add the oil and honey and work in with a pastry blender or fork. Stir in the raisins and caraway seeds.
In a small bowl, combine the buttermilk and eggs. Stir this into the flour mixture, beating with a wooden spoon until the dough forms a ball. Turn the dough out onto a floured surface and work in as much of the remaining ½ cup flour as needed to make a soft, but not sticky, dough. Knead the dough 1 or 2 minutes or until it is smooth.
Shape the dough into a fat 8" pancake. Place the dough on a greased baking sheet. Using a floured knife, cut an "X" ¼" deep across the top.
Bake the bread in the center of a preheated 350 degree oven for 45 to 55 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the oven to a board, and brush the top with melted butter or oil, if desired. Serve the bread warm, at room temperature, or toasted.
Honey-Glazed Snack Mix
8 cups Crispix cereal
3 cups miniature pretzels
2 cups pecan halves (or mixed nuts)
1/2 cup butter
1/2 cup honey
In large bowl combine cereal, pretzels & nuts. Melt butter in saucepan (or microwave). Stir in honey. Stir until well blended. Pour over dry mixture and stir to coat.
Bake at 350 degrees 12-15 minutes, stirring occasionally. Cool in pan 3 minutes; spread on waxed paper to cool completely. Store in air-tight container.
3 cups miniature pretzels
2 cups pecan halves (or mixed nuts)
1/2 cup butter
1/2 cup honey
In large bowl combine cereal, pretzels & nuts. Melt butter in saucepan (or microwave). Stir in honey. Stir until well blended. Pour over dry mixture and stir to coat.
Bake at 350 degrees 12-15 minutes, stirring occasionally. Cool in pan 3 minutes; spread on waxed paper to cool completely. Store in air-tight container.
Crockpot Ajiaco (Soup)
2 boneless, skinless chicken breasts
2 c. water
4 tsp minced garlic
2 chicken bouillon cubes
2 TBSP onion flakes (or fresh or frozen diced onions to taste)
2-3 diced unpeeled potatoes
Cook on high for about 2 ½ hours, then remove chicken and mix in with a whisk:
4 c. water
5 chicken bouillon cubes
1 1/3 c. instant mashed potatoes flakes
Cut chicken into bite-size pieces, return to crockpot, and add:
1 can of green beans (drained)
1 can of corn (drained)
1 ½ tsp basil
¾ tsp pepper
¾ tsp paprika
Cook until potatoes and chicken are cooked through--up to 2 hours more. Add ½ c. fresh cilantro just before serving.
Optional toppings per individual serving: capers, sliced avocados, sour cream
2 c. water
4 tsp minced garlic
2 chicken bouillon cubes
2 TBSP onion flakes (or fresh or frozen diced onions to taste)
2-3 diced unpeeled potatoes
Cook on high for about 2 ½ hours, then remove chicken and mix in with a whisk:
4 c. water
5 chicken bouillon cubes
1 1/3 c. instant mashed potatoes flakes
Cut chicken into bite-size pieces, return to crockpot, and add:
1 can of green beans (drained)
1 can of corn (drained)
1 ½ tsp basil
¾ tsp pepper
¾ tsp paprika
Cook until potatoes and chicken are cooked through--up to 2 hours more. Add ½ c. fresh cilantro just before serving.
Optional toppings per individual serving: capers, sliced avocados, sour cream
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