Baked Sourdough Donuts

Found here

Ingredients

• Day 1 (the night before):
• 1/2 cup sourdough starter (go here to learn how to easily make a starter, just 2 ingredients!)
• 1/3 cup maple syrup (for vegan) or honey
• 1/3 water
• 1 1/2 cup white whole wheat flour (I love Trader Joe's Brand)
• 1 cup non-dairy (for vegan) or dairy milk (I've used almond milk and regular milk before)
• 1/3 cup extra-virgin olive oil, or melted coconut oil
• Day 2 (the day of baking):
• 1 cage free egg (or 1 T ground flax seed mixed with 3 T water for vegan)
• 2 t baking powder
• 1 t vanilla extract
• 1/2 t salt
• 3/4 t freshly grated nutmeg, optional
• 1/2 t cinnamon, optional

Instructions

1. The night before you bake the donuts, combine starter, maple syrup or honey, water, flour, milk and olive oil in a bowl, mixing well.
2. Cover with plastic wrap, and leave the batter out at room temperature overnight. You can leave it out up to 24 hours.
3. Preheat oven to 375 degrees when you are ready bake.
4. Mix in egg, salt, baking powder, nutmeg, cinnamon and vanilla to the sourdough batter. This works best with an electric mixer.
5. Spoon batter into a greased donut pan, filling each mold 3/4 of the way. The batter may be a bit stretchy.
6. Bake for 20-22 minutes in a standard pan or 9 minutes in a mini donut pan.
7. Donuts are done when they are a golden brown.
8. Top with your favorite glaze (recipe below), chocolate frosting, roll in cinnamon and organic sugar, or eat them plain. If you want to try making your own sprinkles, see Chocolate Covered Katie's recipe.

Doughnut Glaze

Ingredients

• 1/2 cup organic powdered sugar (or take your regular organic sugar and blend it until it becomes powdered sugar)
• 1 T milk (almond for vegan or dairy milk)

Instructions

1. Drizzle the milk into the organic powdered sugar.
2. Mix until thoroughly blended, and use it as a topping.

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut in bite-size chunks (or leftover cooked chicken, cubed)
3 TB butter
1/2 onion (1/2 cup) finely chopped
3 cloves garlic, pressed
1 tsp salt
1/2 tsp pepper
1/4 c. flour
2 cups milk
1 cup chicken broth

In large skillet, melt butter, add onion and raw chicken.  (If using leftover cooked chicken, do not add now.  You will add it later.)  Saute onion and chicken until onion is soft and translucent and chicken is thoroughly cooked -- about 5 to 6 minutes.  Add garlic and cook for one minute, stirring, until fragrant.
Sprinkle flour over the onions and chicken and stir to combine.  Cook over medium heat for one minute--this helps get rid of the strachy, flour taste.  Slowly whisk in the milk and broth.  Cook, stirring constantly with a whisk, and bring sauce to a simmer over medium-high heat.  Add salt and pepper.  If you are using leftover chicken, add it now.  Continue simmering, stirring sauce frequently, until the sauce is thickened, about 5 minutes

Serve the chicken sauce over rice with toppings such as olives, tomatoes, shredded sharp cheese, green onions, mandarin oranges, pineapple, and chow mein noodles.

Source:  My Kitchen Cafe

Slow Cooker Steel-Cut Oatmeal

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour

Raspberry Lemon Bars

raspberry lemonade bars

adapted from sophistimom

ingredients:

for the crust:

9 T. (1 stick + 1 T.) butter

¼ c. sugar

1 c. flour

1 t. vanilla extract

pinch of salt

for the filling:

12 oz (heaping 2 c.) frozen raspberries thawed

¾ c. sugar

⅔ c. lemon juice (about 4 lemons)

2 T. lemon zest (3 lemons worth)

3 egg whites

1 egg

⅔ c. flour

pinch of salt

optional:

powdered sugar for dusting on top

Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. If you don't have an 8x8 that's ok. I did this in a smaller rectangular pan too and they turned out just fine. You may have to adjust the baking times depending on the size.

To make the crust:

Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. 

To make the filling:

If you, like me didn't have enough time for the raspberries to thaw on their own, place in microwave for 1 minute to soften them up. Then put in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl. If you don't mind seeds, you can add them in whole. Or if you don't have a sieve, you can blend them up in a food processor or blender. Add sugar, egg whites, egg, lemon juice + zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust (don't worry, it's a very loose mixture, it will thicken) and bake for 25 - 30 minutes depending on your oven and the sized baking dish you use. 

Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you let them cool overnight, they're even better! 

improv style:

i prefer my bars with a good amount of tartness. if you have a sweet tooth, consider increasing up to 1½ c. sugar.

there's TONS of possibilities to change this recipe up! strawberry lemonade bars anyone?! you could make this a fun 4th of july treat by doing blueberry lemon and strawberry lemon bars (red, white - crust, and blue!). i'm going to show you how i improv'd these bars tomorrow but here are some combinations to consider:

• cherry lime

• blackberry lime (coming in tomorrow's post)

• strawberry orange (use less sugar)

• grapefruit bars

• blueberry lemon

• strawberry lemon

Rolls

2 c. warm water
2 Tb. yeast
1/2 c. sugar
2 tsp. salt
1/4 c. oil
1 egg
6 cups flour

Mix all ingredients except flour.  Add flour until it pulls away from the sides of the bowl.  Do not over mix.  Let rise 1/2 to 1 hour.  divide dough in half.  Dip rolls in butter.  Let rise another 20-30 minutes.  Bake at 375 degrees for 15 minutes.  Makes 32 rolls

Sour Cream Lemon Pie

1 c.  sugar
1/2 c. flour
1/2 tsp. salt
2 c. milk
3 egg yolks
1/4 c. butter
1/4 c. lemon juice
1 1/2 tsp. lemon zest
1/2 c. sour cream
1  9-inch baked pie crust

In saucepan combine sugar, flour, and salt.  Gradually stir in milk.  Cook and stir until bubbly.  Reduce heat and cook and stir two more minutes.  Remove from heat.  Slightly beat egg yolks.  Slowly pour 1 cup of hot mixture into egg yolk while stirring.  Return to saucepan and bring to gentle boil.  Cook and stir two more minutes.  Remove from heat.  Stir in butter, lemon juice and peel.  Gently fold in sour cream.  Pour into pie shell and cool.  Serve with whipped cream if desired.

Rice Pudding

Rice Pudding

2 well beaten eggs

1/2 c. brown sugar

1/4 tsp salt

2 cups milk - scalded

1 1/4 c. rice  (cooked and cooled)  I don't use an exact amount -- just left over rice I have which 

             usually is 2 to 3 cups of cooked rice

1 cup raisens

1 tsp vanilla

dash cinnamon

dash nutmeg

Combine eggs, sugar, and salt.  Gradually add scalded milk.  Add rice, raisins, vanilla, cinnamon, nutmeg.  Pour into greased casserole dish.  (I cover it with a lid or foil to help it cook faster.)  Set the casserole in a shallow pan and pour hot water into the pan about 1 inch deep.  Bake in 325 degree oven for 1 1/2 hours.

Granola

Granola:

6 1/2 c. rolled oats (not quick cooking)

2 1/2 c. coconut

1 c. raisens

1 c. dried cranberries

1 1/2 c. almonds (whole, chopped, or sliced)

1 1/4 c. pecans (whole or chopped)

1/2 c. honey

1/2. c. melted coconut oil

1/2 c. sunflower seeds

1/2 c. flax seeds

1/2 tsp salt

1/2 tsp cinnamon

 

Preheat oven to 350 degrees.  Combine all ingredients. Mix to distribute oil and honey.  Line a large baking sheet with parchment paper.  Spread granola on parchment paper.  Bake 15 to 20 minutes rotating pan half way through.  Mixture will be moist but will clump and crisp as it cools.  Store in covered container for 1 to 2 weeks.

Note:  You can add or leave out whatever ingredients you want or have on hand.  I have made it with just oats, almond, honey, and coconut oil.  The most important thing is to at least have oats, coconut oil, and honey.  The rest is optional

Salad Dressing

1 onion
3-5 cloves garlic
1 teaspoon salt
1/4 to 1/2 cup honey
1 1/2 cups ACV
olive oil
pepper

Blend together in blender

Cream of Chicken Soup

So I went to make tuna noodle casserole one day and realized that I didn't have any cream of chicken soup.  So I used this instead and I love it.  You can substitute it in any recipe of "cream of" soup.  It equals one can of soup.  (It doesn't take too much time either,  I just make it while the noodles are boiling).



1 TB flour
3 TB butter
1/2 c. chicken broth
1/2 c. milk
salt and pepper, to taste

Melt butter in a small sauce pan over medium-low heat.  When melted, whisk in the flour and continue whisking until smooth and bubbly.  Remove from heat and slowly whisk in chicken broth and milk.  Return to heat and bring to a boil, whisking constantly, until soup thickens.  Add salt and pepper to taste.

February and March Menus- Elise

Roast

Yum yum

Chicken enchiladas

Chicken nuggets

Steak

Potato soup

Balsamic chicken

Chicken and rice

Chicken salad

Chicken soup

Ham and potatoes

Steaks

Taco pie

Crockpot chicken

Ham and German pancakes

Wontons

Taco salad

Roast

Lemon chicken

Wonton salad

Steak potato rolls

Zucchini

Corned beef, asparagus

Mousse

Rich loves this mousse.

4 egg yolks
¼ c. sugar
1 c. heavy whipping cream
1 pkg. (6 oz.) semi-sweet chocolate chips (1 c.)
1 ½ c. heavy whipping cream

Beat yolk in small bowl with electric mixer on high about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1 c. whipping cream in 2-qt. saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly; until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 ½ c. cream in chilled medium bowl with electric mixer on high until stiff. Fold chocolate mixture into cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

I like to garnish it with a fanned strawberry or some raspberries.

Turkey Meatball Soup

This is adapted from Deceptively Delicious.  Since the meatballs are a little time consuming sometimes I double them and freeze half so that I save myself a step the next time I make this soup.  Also, I sometimes leave out the carrot puree.

3 oz pasta (bowties or wagon wheels).  I usually add a lot more than this... about 3-5 handfuls.
1 TB olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28-oz) can whole peeled tomatoes, with their juice
1/4 c carrot puree
1 1/2 tsp salt
3 c beef or chicken broth

3 slices whole wheat bread, cubed (this is what the recipe calls for but I like how they turn out with bread crumbs... about 1 c. bread crumbs = 4 slices of bread)
1 lg egg
1/4 c sweet potato puree
1/4 c milk
2 TB grated parmesan, plus more for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 lb ground turkey

Cook the pasta in a large pot of boiling salted water according to package directions until al dente.  Drain in a colander and set aside.

Add oil to large pot over medium-high heat.  Add onion and garlic.  Cook, stirring often, until the onion is softened but not browned, 3-4 minutes.

Puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with 1/2 tsp salt.  Add the broth, reduce heat to low, and simmer, covered, for 10-15 minutes.

Meanwhile, put the bread in a large bowl.  Add the egg, sweet potato puree, milk, parmesan, 1 tsp salt, pepper, and paprika, and let soak until the bread is very soft.  Stir to break up the bread, add the ground turkey, and mix until smooth.  Form into mini-meatballs 1/2 in diameter.

Add the meatballs to the pot.  Simmer, covered, until the meatballs are no longer pink in the center, 12-15 minutes.  Stir in the pasta.  Serve sprinkled with parmesan.

Menu 1/6/13 and 1/13/13

Roast, potatoes, carrots, Texas Roadhouse rolls
Ham and swiss rolls, fruit
chicken tacos (with cafe rio chicken), spanish rice
baked oatmeal, scrambled eggs
spaghetti, salad, bread
pizza, smoothies

Comfort Meatballs, mashed potatoes, veggie
baked potato bar
tomato soup, grilled cheese, fruit
egg burritos, fruit
homemade chicken nuggets, fries, fruit/veggie