Friday, January 21, 2011

Green Smoothie

I've been experimenting with my juicer and I found a recipe online from Cherie Calbom of this smoothie that is supposed to help curb your appetite with lots of vitamins. I was kinda of weary (you'll understand once you read the ingredients), but it's DELICIOUS! Definitely a keeper! I think this may be impossible to make without a juicer and I highly suggest everyone have one considering the health benefits of drinking fresh vegetable and fruit juice. Anyway, if you have one, this is definitely worth a try!

Rinse and juice the following:

1/2 of an apple
1/2 cup spinach
1 celery stalk

In a blender, add:

1 banana
1 Tbl Tahini paste
6 ice cubes

Add juice to the blender and blend away until ice is broken up. MMMMMmmmm I promise it's good!!!

Wednesday, January 19, 2011

Quinoa Bread

I have to admit that this bread DID NOT rise correctly. I'm sure it's something that is totally my fault since I'm new to yeast breads. I think I wasn't patient enough to let it fully rise. The first time I made it, I killed the yeast with hot quinoa so this is actually my 2nd try. The flavor is really great and it is wonderful for dipping into olive oil with salt and cracked black pepper. Maybe next time I'll finally get it right! (it still looks pretty damn good, huh?)

Mix in bowl, let sit for 5 min until foamy:

2 packages active dry yeast
1 t. sugar
1/3 cup lukewarm water (very important to be lukewarm)

Slowly add:
1 cup whole wheat flour
2 3/4 cup bread flour
1 cup vegetable juice (yes, v8!)
2 t. salt
1 cup cooked and COOLED quinoa
1 Tbl. milled or whole flax seeds
1 Tbl olive oil

I used a stand mixer fitted with the dough hook and kneaded for about 5-10 minutes. If kneading by hand, toss some flour down on a clean area and start kneading away (it may take 15 minutes or so by hand). Form into a ball and place in an oiled bowl at least twice as large as the dough ball. Cover with plastic wrap and let rise until doubled in size. This may take a few hours. If it seems like it's taking a long time, find a warmer spot in the house. You can also place a bowl of boiling water on the bottom rack of the oven (not turned on) and the dough on a rack above and close the door. After it doubles in size, punch down and divide into two loaves. Place on baking sheet or pizza stone, cover and let rise again until doubled in size. Slice top with a very sharp knife and brush with egg if desired for that shiny finish. Finally it's time to bake! Place into preheated oven (350) and bake for 25-40 minutes. Baking times vary with ovens but check after 25. Bread is done when it makes a hollow sound when hit with a wooden spoon.

Like I said before, this bread was so good to dip into olive oil with sea salt and cracked black pepper. It would've probably been great as a fancy grilled cheese if mine had risen right. Good luck and if anyone has any bread rising tricks, fill me in!

Awesome Muffins

I took a recipe I found and changed it up a little, ok a lot, and came up with these. Muffins are one of the best things for on-the-go breakfasts or toddlers who are becoming picky eaters :)

Preheat oven to 350.

Mix in large bowl:

1 cup whole wheat flour
1/2 cup all purpose flour
2 t. baking soda
1/4 t. salt
1 t. baking powder
1 cup oats
1/2-3/4 cup brown sugar depending on how sweet you want them

In medium bowl combine:

half of a mashed ripe banana
1 cup crushed canned pineapple
1/2 cup plain fat free yogurt or sour cream
1/4 cup milk
3 Tbl flax seeds
1 peeled and chopped apple

Add wet ingredients to dry. You can also add other dried fruits, nuts, spices if you'd like. Line or grease muffin tins. Fill about 3/4 full of batter. Bake for 20 min or until toothpick comes out clean and tops are browned.

Monday, January 17, 2011

Quinoa & Chickpeas

I don' t have any creative name for this recipe, maybe you can come up with one for me. This would be good as a side dish or as a main meal. Once again, quinoa is a complete protein meaning it's equal to meat!

1 cup cooked quinoa (1/2 c uncooked, boiled with equal amount of water for 15 min)
1 can chickpeas, drained
1/4 cup frozen peas
1/4 cup frozen or fresh corn
1/8 cup chopped red onion
olive oil
Curry mix seasoning (mine is a grinder from Giant Eagle's Market District line)
1 tsp fresh grated ginger
salt and pepper
Flat leaf parsley

Saute onion, chickpeas, and frozen vegetables in olive oil until thawed. Add in your quinoa and spices. Top with some chopped fresh parsley. Super easy!