No-Bake Macaroni & Cheese

I decided to make this for dinner tonight. It was kind of an experiment, because my hubby is quite partial to the box-kind of mac-n-cheese. But I made it anyways :) Well good news... He ate it AND he even went back for seconds! :) So it passed the husband test! If your family's not a fan of broccoli, substitute a frozen vegetable of your choice.

Ingredients
1 pound garden vegetable rotini (1 box)
2 bunches of broccoli (chopped into bite size pieces)
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup shredded extra-sharp Cheddar cheese
1/3 cup Monterey Jack cheese
1/4 cup shredded Parmesan cheese
2 teaspoons stone ground mustard

I also added 1 pound of cooked ground turkey.

Directions
Bring a large pot of water to a boil. Cook pasta for 5 minutes. Add broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Monterey Jack, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

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To see original recipe from Eating Well, go to... http://www.eatingwell.com/recipes/no_bake_macaroni_cheese.html

Hash Brown Omelet Cups

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5 teaspoons unsalted butter (I used EVOO)
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 2 large egg whites
Coarse salt and ground pepper
4 tablespoons shredded Parmesan Cheese
3 ounces shredded Monterey Jack
Directions
Preheat oven to 475 degrees. Coat 12 nonstick muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place about 1/4 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
Mix remainder of eggs and the Parmesan Cheese in bowl. Remove hash brown cups from oven, add egg mixture to each cup. Season with salt and pepper and bake until egg mixture is set, about 15 minutes. Remove from oven and sprinkle shredded Monterey Jack on top of each cup. Place back into oven until cheese is melted (about 1 - 2 minutes). Remove from oven, with a small offset spatula, remove cups from pan and serve immediately.

Enchilada Lasagna

Photo courtesy of Food Network - base of recipe from Food Network
my additions and changes are below.

Yield 6 to 8 servings

Active Time 30 min

Total Time 1 hr 30 min

Ingredients

1 tablespoon vegetable oil 

1 1/2 pounds boneless, skinless chicken breasts, cubed 

1 1/2 cups diced onion

 Pinch kosher salt 

1 large clove garlic, minced 

1 teaspoon dried oregano

1 can black beans

1 can diced tomatoes

1 taco seasoning packet

1 jar/can enchilada sauce

1/2 cup sliced olives (optional) 

12 (6-inch) corn tortillas 

3 cups shredded queso fresco or Monterey Jack (I used a combination)

Nonstick cooking spray 

 

Directions

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat. Place chicken cubes and taco seasoning in pan. Saute the chicken until cooked through, approximately 6 to 8 minutes. Add black beans to chicken, heat thouroughly (about 1-2 minutes) Remove the chicken and beans from pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic, oregano, and tomatoes and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese. Add olives to the top (optional).

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Turkey & Barley Soup

Last night I really wanted homemade chicken noodle soup, but i didn't have chicken already cooked and i didn't have the right noodles. So i decided to use what I did have. I had just thawed out one of the turkey breasts left over from Thanksgiving and I had about a cup of barley left in the pantry. So here is what I came up with. I think this is now my new favorite soup of the season! :) It is hearty and full of flavor!

8 cups chicken stock
1 cup diced onion
3 cloves garlic minced
1 tsp olive oil
1/2 package of frozen spinach
3/4 cup medium barley (not quick cooking or pearl barley)
2 large eggs, lightly beaten
3 tsps corn starch
1 tsp freshly ground pepper
1 tsp salt and additional salt to taste
2 cups cooked turkey breast (cut into small bite size pieces (this is a great way to use up your left over turkey from Thanksgiving)

Heat Dutch oven on medium-high heat and add oil, make sure bottom of pan is fully coated. Add onion and garlic and sauté for 2 minutes, then add spinach and cook for another minute.

Add chicken stock and bring to a full boil. Stir in barley and then cover and reduce heat to simmer. Cook for 40 minutes, stirring occasionally.

Combine eggs, salt, cornstarch, pepper, and tablespoon of water in a small bowl, stirring with a whisk.

Slowly pour egg into broth mixture, stirring constantly with a whisk to ensure that the egg thickens and does not scramble.

Add turkey to the broth mixture; cook until mixture thickens and barley is done (about 3 minutes).

Sun Dried Tomato and Rye Pizza Dough

I made a meatball pizza with one of the balls of dough! It was very yummy!!

Makes 2 dough balls, enough for 2 medium pizzas

Ingredients:
1 1/2 cups warm water (110 degrees)
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2-2 1/4 cups unbleached all-purpose flour
2 cups rye flour
1 1/2 teaspoons salt
3 tablespoons olive oil
1/3 cup *sun dried tomatoes (ground into flakes or powder)

Directions:
Place 2 cups of the bread flour, the rye flour, the yeast and salt in the bowl of a stand mixer fitted with the dough hook. Mix briefly on low speed.

Add the olive oil to the water, and then, with the mixer on low speed, slowly pour the water mixture into the flour mixture. Once the ingredients are well combined, turn off the mixer and switch to the dough hook attachment. Knead the dough on low speed until it is smooth and elastic, about 5 minutes. If the dough seems overly sticky, you can add the remaining 1/4 cup of bread flour, 1 tablespoon at a time, during the kneading process. (At this point, you can freeze half or all of the dough. Freezing directions are below.)

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm place until nearly doubled in size, about 1-1 1/2 hours.

To assemble pizzas, roll each half of the dough out into a 14-inch circle. (I use a combination of rolling with a rolling pin and stretching the dough with my hands.) Place dough on a piece of parchment paper that has been sprinkled with cornmeal, and place the parchment paper on a baking sheet. Top pizza as desired.

To bake pizza, preheat a pizza stone in a 500 degree oven for at least 30 minutes. Reduce the oven temperature to 425 degrees and slide the pizza and parchment paper onto the stone, using the baking sheet to help with the transfer. Bake until the cheese begins to brown and the crust edges are golden, about 8 to 12 minutes. Remove from the oven and let stand a few minutes before slicing.

To freeze pizza dough: After kneading, divide the dough in half and form each half into a smooth, round ball. Dust each dough ball with flour and place in a zip-top plastic bag; place dough in freezer. Pizza dough can be frozen for up to one month. To use, thaw dough in refrigerator overnight, and then let it warm up on the counter for about 2 hours before using.

Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.

*I used the sun dried tomatoes that I dried this last fall. I did not pack them in oil, I figured they would last longer if I use kept them dried out.

Mexican Chocolate Granola

INGREDIENTS:
7 cups old-fashioned rolled oats (not instant)
1 ¼ cups chopped walnuts
1/3 cup ground flaxseed
3/4 cup all-bran cereal
1 tablespoon ground cinnamon
6 large egg whites
¾ teaspoon coarse salt
1 tablespoon Aleppo crushed peppers
1 1/2 cup Splenda
1 cup cocoa
¾ cup honey (I use artificial honey because it doesnt have sugar in it)
1/3 cup extra-virgin olive oil

DIRECTIONS:
1. Preheat oven to 350˚F. In a bowl, combine oats, nuts (if using), all-bran, flaxseed, and cinnamon, cocoa, Splenda, and Aleppo. In another bowl, whisk together egg whites and salt until frothy. Add honey and oil, and whisk to combine. Stir into oat mixture until combined.

2. Spread mixture in even layers on two rimmed baking sheets. Bake 20 minutes; remove from oven, and use a spatula to gently flip the granola and move it from the outer edges to center (to brown evenly). Return to oven, and continue to cook until golden brown, about 10 minutes more. Cool completely on sheets, then transfer to a bowl.

Black Bean, Chicken, and Chorizo Burritos

2 tablespoons vegetable oil
1 large onion, chopped
Salt and black pepper
1 1/2 cups white rice
3 1/2 cups chicken stock
1/3 pound chorizo, chopped (a package usually weighs 3/4 pound--use half)
3 large garlic cloves, chopped
2 teaspoons ground cumin, 2/3 palmful
1 teaspoon ground coriander, 1/3 palmful
1 1/4 to 1 1/2 pounds chicken tenders, chopped into small dice
1 ripe Hass avocado
1 pint grapes tomatoes, halved
1 small jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, a generous handful, chopped
Juice of 1 lime
1 14-ounce can black beans, drained and rinsed
8 10 to 12-inch flour tortillas
2 cups shredded sharp cheddar cheese
3/4 cup prepared salsa (optional)
1 cup sour cream (optional)

Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to a medium low, and cook the rice for 15 to 17 minutes, until tender.

While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.

Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeno, cilantro, lime juice, salt, and pepper, and mix to combine.

Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.

Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.

Once the rise is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve.

Recipe from "Express Lane Meals" by Rachael Ray

Slow Cooker Taco Soup Recipe

Serve this Tex-Mex soup with homemade half-whole-wheat flour tortillas, shredded reduced-fat Cheddar or Jack cheese, and a dollop of fat-free sour cream, if desired. Make this meatless by using a tofu or soy product in place of the ground sirloin.

Ingredients:
1 pound ground sirloin (around 6%-9% fat), or ground turkey with around 6% fat
1 cup chopped onions
1 16-ounce can pinto beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 cup fresh or frozen corn kernels
8 ounces canned tomato sauce
2 cups water
2 14.5-ounce cans peeled and diced tomatoes
1 4-ounce can diced green chilies (buy mild, if you prefer)
1 ounce packet taco seasoning mix
1 cup shredded, reduced-fat cheddar or Monterey Jack cheese
1/2 cup fat-free sour cream

Preparation:
1. In a medium skillet, cook the ground beef or turkey over medium heat until browned. Drain, and set aside.
2. Place the ground meat, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
3. Ladle into individual serving bowls, and top each with 1/8 cup shredded cheese and a tablespoon of fat-free sour cream. Serve with homemade flour tortillas.

Yield: 8 servings

Nutritional Information:
Per serving: 288 calories, 20 g protein, 37 g carbohydrate, 7 g fat, 2.7 g saturated fat, 24 mg cholesterol, 10 g fiber, 730 mg sodium. Calories from fat: 22%.

WebMD Recipe from the WebMD Weight Loss Clinic

Jalapeño Garlic Hummus

1 (15 ounce) can chickpeas, rinsed
5 tablespoons water
1/4 cup tahini (be sure to stir the tahini thoroughly before measuring it)
3 tablespoons fresh lemon juice
1 tsp fresh lemon zest
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic clove
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed Aleppo red pepper flakes
1 medium size jalapeño pepper (seeds removed and minced)

Process the chickpeas, water, tahini, lemon juice, lemon zest, jalapeño, oil, garlic, 1/2 teaspoon salt, cumin, cayenne, and Aleppo together in a food processor until smooth, about 2 minutes. Transfer to a bowl, cover, refrigerate until the favors have blended, about 1 hour.Season with salt to taste.

Dehydrating Bananas

Oh what a beautiful snowy day it is today! Great day to stay home and bake, dehydrate, sew and work on websites. Since I finished the Apples last night (oh they are so tasty), I decided that the bananas were the next on my list. My mind is swirling with all these ideas of what I can do with all this fruit in its dehydrated state. But I don't want to give away my ideas, just yet :). As I was looking at the 9 pounds of bananas that I bought the other day, I couldn't decide whether I should make slices or sticks, so I decided to try both! Here they are in all their naked glory! OH I can't wait until these are done!!!

Dehydrating Apples

This morning I washed, cored and sliced the bowl of apples to put in the dehydrator. This is my first attempt at doing apples, so I am crossing my fingers and my toes, hoping they come out good and tasty! I decided to go the "o-natural" route and not pre-soak them or coat them with anything. I put them in "naked as a jaybird". I don't mind a little discoloring, so I hope it was a good plan! 8:30 am they went in. Asked my hubby to switch the trays around around lunch time. Hoping when I get home at 3:30 that they will be done. Not sure how long they will take. So I am experimenting with the time also. :)

After 6 Hours of Drying - the majority of them were done (a few that were thicker than the others needed a little extra time. Here are the end results!

Homemade Granola Bars - Sugar Free

Dry Ingredients:
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/4 cup cocoa powder
1 cup Splenda
1/4 cup milled flax seed
1/2 teaspoon baking soda
1/2 cup all-bran cereal

Wet Ingredients:
1 cup natural peanut butter
1 teaspoon vanilla extract
1 15oz can white beans
1/2 cup artificial honey

Additions:
1 1/4 cup chopped nuts (I used cashews and walnuts)


Method:

Preheat oven to 325 degrees F . Lightly grease one cookie sheet. In a large mixing bowl combine the dry ingredients. In the blender combine all the wet ingredients and purée (adding a little water until it forms the consistency of a thick smoothie).

Stir the wet ingredients into the dry ingredients. Mix well (i used my hands). Once mixed, add the nuts and stir (I again, used my hands)

Lightly press mixture into the prepared pan. Once the mixture is mostly pressed down, I covered it with wax paper and used a rolling pin to flatten it out even further. This makes it more like a granola bar. Bake at 325 degrees F for 30 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

*You can use any combination of nuts, chocolate chips, raisins, etc. Plus you can even leave out the cocoa if you want just peanut butter flavor.

Swiss Chard, Barley & Cannellini Bean Soup

INGREDIENTS

1 pound swiss chard
¼ cup extra-virgin olive oil
1 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 cup roma tomatoes, small diced
Salt - to taste
5 cups chicken broth, beef broth, or water
1/2 cup pearl barley
1 1/2 cups cooked cannellini beans -canned may be used
Freshly ground black pepper - to taste
1/4 cup freshly grated parmigiano cheese


DIRECTIONS

1. Soak the Swiss Chard in cold water for 10 min., then drain and wash well.
   
2. Slice the stalks crosswise 1/8 inch thick.
   
3. Cut the leaves into 1/4 inch wide strips.
   
4. Heat the olive oil and sauté the onion.
   
5. Add the carrot and celery and cook a couple minutes.
   
6. Add the tomatoes, continue cooking a couple minutes longer.
   
7. Add Swiss chard and season with a pinch of salt.
   
8. Cover and cook over low heat for 1/2 hour.
   
9. Meanwhile, bring stock to a boil.
   
10. Add the barley and simmer until tender, about 35 minutes.
    
11. Drain the barley, reserving the liquid.
    
12. Add the barley and beans to the chard, stir well and cook for a couple minutes.
    
13. Stir in enough reserved liquid to reach soup consistency desired. Season to taste with salt and black pepper.
    
14. Laddle into bowls and top with grated cheese.

Recipe from MysticRiver

Great Recipes for Breakfast (or snacks) on the Go!

Recipes from Everyday Food Storage

Fat-Free Nutri Grain Energy Bars

Ingredients:
1 cup cooked white beans, drained and rinsed
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs (1/4 c. dry egg powder and NO water)
2 cups whole wheat flour
1 cup coarse oat flour (take quick oats and pulse in blender until a coarse flour)
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder (make sure it's fresh!)
1½ cups chopped almonds, optional
3/4 cup raspberry (or other fruit) jam

Method:

Heat the oven to 350°. Grease a 9"x13" baking pan.

Place the beans and sugars in a large bowl, and cream them until light and fluffy, about 2 minutes. Beat in the eggs (egg powder).

In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in the almonds.

Use your fingers to press half of the dough into the bottom of the baking pan. (You may need to grease your fingers with non-stick spray to keep the dough from sticking to your fingers.)

Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border around the edges.

Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then press on it gently to form the top layer.

Bake until the top is golden and the edges are starting to brown, about 35 to 40 minutes. Cool completely in the pan, and then cut into whatever size bars you like and serve. The bars will keep for at least three or four days at room temperature, or you can freeze them.

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Homemade Pop Tarts

Ingredients:
Easy Pie Crust
2 cups all-purpose flour
½ cup vegetable oil
1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
½ tsp. salt
Filling:
Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit filling. I also love honey and chopped nuts inside.

Method:

Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.

Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.

Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.

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Homemade Fruit Roll Ups

Ingredients:
2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and blueberries)
1/3 cup warm water

Method:

Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.

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Homemade Fat-Free Granola Bars

Ingredients:
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/3 cup bean puree (blend white beans and enough water to form a puree-the consistency should be that of a smoothie-in your blender)
5 T. honey
3 T. cup packed brown sugar
1/2 cup rice krispies
1/2 cup toasted shredded coconut, optional
½ cup chopped almonds, optional
1 cup craisins*
1 cup white chocolate chips*

Method:

Preheat oven to 325 degrees F . Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, bean puree, honey and brown sugar. Stir in the coconut, rice krispies, craisins, white chocolate chips and nuts.

Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

*You can use any combination of add-ins you would like just make sure it equals 2 cups. Some ideas may be raisins, chocolate chips, etc.

Dehydrating Fruit

A couple of days ago, my friends lent me their Nesco Food Dehydrator to play with. I set it up yesterday and started with blueberries and pear slices. Now I am hooked! You see, I LOVE dried fruit, but I hate the added sugar and the preservatives that they add. So drying it myself, makes life so much better! Now I can have fresh, dried fruit slices with nothing added! :)

Dried Peach Slices

Dried Pear Slices

Homemade Salsa

One of my favorite things to make is Salsa. So many ask for my recipe, but I do it by taste, texture, spiciness and most of all my mood. Oh and of course, what I have on hand :) This time, I decided to make notes as to what I used and how much. But please use the ingredients as a base to start from. Would love to hear your variations and creations.

INGREDIENTS

13 Roma Tomatoes

1 Large Yellow Onion

3 Jalapenos

2 Limes

2 Bunches of Cilantro (leaves only)

5-6 Cloves of Garlic (minced)

3 tsp Kosher Salt*

2 1/2 tsp Ground Ancho Chiles

2 1/2 tsp El Yucanteco Chile Habanero Sauce

Yields approx. 6 cups

DIRECTIONS

Start out with a large bowl, it is much easier to mix when you have more than enough room.

Dice the tomatoes, onion, cilantro, garlic and jalapenos. For more heat, leave in the seeds of the jalapenos, for medium heat, remove half, for no heat, remove all seeds (before dicing).

Freshly squeeze the limes, add salt, ancho chiles, and habanero sauce - all to taste.

Mix all of the ingredients, taste with the chips you are going to use and make any changes you feel would make it taste more to your liking. It is now ready to eat! Or you can cover and let sit overnight in the fridge so the flavors combine.

*Kosher Salt - I use this salt more than any other salt becuase it is additive-free and dissolves easily while providing flavor without oversalting because of it's large surface area.

VARIATIONS
Shallots
Green Onions
Cayenne Pepper
Chipotle Peppers in Adobo Sauce
Aleppo Chili Peppers (Flakes)

ENJOY!!

Swiss Chard Recipes

Last week my friend said that our Swiss Chard is ready to pick from the garden we planted! So now I am on a hunt for great recipes using Swiss Chard. But I want to make sure that they are healthy recipes, not ones that are sauted in tons of butter, or fried, etc. I want to find recipes that enhance the fresh flavor of homegrown Swiss Chard. So here are some that I found. Still on the hunt, so if anyone has great, healthy, recipes using this great veggie, please post them for all of us to enjoy! As I try these recipes, I will make sure to post my thoughts and any changes I make to them. :)
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Barley & Lentil Soup with Swiss Chard
Recipe from: Epicurious

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

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Swiss Chard Slaw

Recipe from: Farmgirl Fare

4 cups thinly sliced Swiss chard leaves
1 cup chopped Swiss chard stems
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 or 2 large handfuls peeled & chopped broccoli stems
7 or 8 large chopped scallions (green onions)
1 can garbanzo beans (chickpeas), drained and rinsed
1 16-ounce carton cottage cheese (I use lowfat)
1/3 cup white balsamic vinegar
1 teaspoon onion powder or granulated onion
1 teaspoon garlic powder or granulated garlic
Salt & pepper to taste

More chopped scallions for garnish

Combine Swiss chard leaves, Swiss chard stems, green and purple cabbage, scallions, and garbanzo beans in a large bowl. Add cottage cheese and mix well.

Add vinegar and stir to combine. Sprinkle with onion and garlic powders and mix well. Salt & pepper to taste, adding a little more vinegar if desired. Garnish with chopped scallions and serve.
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Guadalajaran Swiss Chard Quesadillas
Recipe from: Vegetarian Times 

2 Tbs. vegetable oil
1 small onion, chopped (3/4 cup)
2 cloves garlic, minced (about 2 tsp.)
1 jalapeño or serrano chile, minced    
1/4 tsp. cumin seeds
1/8 tsp. Mexican oregano
1/4 cup tequila
12 oz. Swiss chard, trimmed 
8 6-inch corn tortillas
1 cup grated reduced-fat Monterey Jack cheese

Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Add tequila, and simmer 1 minute, or until liquid has evaporated. Stir in chard. Cover, reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes, or until liquid has evaporated.

Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve.

Processing Wheat into Flour

Nutrimill (borrowed from my friend), 2 bags of
recently cleaned whole wheat kernels, and my container to
put the flour in once it is finished processing.

Pouring the kernels into the hopper.

Finishing the last batch of kernels.

Look at those BEAUTIFUL grains! Love that color!
Who needs bleached white flour when you can
have straight-from-the-grain whole wheat flour

2 batches, almost fills the container! So for next time I will do 3 batches
and see where that gets me. But for now, I am excited to use it in my
breads this weekend.

Garlic-Herb Breadsticks

I was cruising through my new Food Network Magazine the other night when I came upon this recipe for Garlic-Herb Breadsticks. They were doing a piece on Glee (the TV show) and decided to make some breadsticks to mimic the shows reference to a fictional date-night hangout called BreadstiX. So having just finished watching the latest episode of Glee on Hulu.com, I decided to make them as well.

Here is the recipe (below recipe are some of my changes)

INGREDIENTS
1 teaspoon active dry yeast
2 teaspoons sugar
1 teaspoon kosher salt, plus more for sprinkling
2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon extra-virgin olive oil, plus more for brushing
4 tablespoons unsalted butter, softened
1 clove garlic, minced
Chopped fresh herbs (rosemary, thyme and/or oregano), for sprinkling

DIRECTIONS
Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.

Line 2 baking sheets with parchment paper; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 pieces, then roll each piece into a 12-to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.

Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.

CHANGES
- I used my KitchenAid Mixer instead of a food processor, just as easy.

- I would recommend covering the dough "sticks" with a lightly greased cling wrap instead of the damp towel. The towel stuck to the dough (even though I made sure it was damp).

- Instead of brushing the dough with melted butter in step 3, I used Extra Virgin Olive Oil and Garlic.

Yummy Cherry Almond Granola

Makes 12 cups

Chock-full of grains, nuts, seeds, fruits, and natural sweeteners, granola is easy to prepare, and, when it’s homemade, it’s much lower in sugar and fat than store-bought varieties. This basic recipe can be easily adapted to create many different versions, including the three variations that follow. You can omit the nuts or the dried fruit, as desired. For a vegan option, simply omit the egg whites; the granola won’t be as crunchy but will still be delicious. Freeze granola in an airtight container for up to three months (it thaws quickly), or store at room temperature for up to two weeks.

INGREDIENTS:
6 cups old-fashioned rolled oats (not instant)
1 ¼ cups chopped nuts, such as raw almonds, pistachios, walnuts, pecans, or combination (optional)
¼ cup raw hulled pumpkin seeds (pepitas) or sunflower seeds
1/3 cup ground flaxseed or toasted wheat germ, or a combination
¾ teaspoon ground cinnamon
3 large egg whites
¾ teaspoon coarse salt
¾ cup sweetener, such as honey, agave, or unsulfured molasses
1/3 cup extra-virgin olive oil
1 cup coarsely chopped dried fruit, such as sour cherries, cranberries, currants, raisins, apricots, figs, or pineapple

DIRECTIONS:
1. Preheat oven to 350˚F. In a bowl, combine oats, nuts (if using), pumpkin seeds, flaxseed, and cinnamon. In another bowl, whisk together egg whites and salt until frothy. Add honey and oil, and whisk to combine. Stir into oat mixture until combined.

2. Spread mixture in even layers on two rimmed baking sheets. Bake 20 minutes; remove from oven, and use a spatula to gently flip the granola and move it from the outer edges to center (to brown evenly). Return to oven, and continue to cook until golden brown, about 10 minutes more. Cool completely on sheets, then transfer to a bowl; stir in dried fruit.

Nutritional info: Per ½-cup serving: 207 calories; .7 g saturated fat; 5.5 g unsaturated fat; 0 mg cholesterol; 30 g carbohydrates; 6 g protein; 68 mg sodium; 3.8 g fiber

SUGGESTED COMBINATIONS:

Pistachios, Sunflower Seeds, Sour Cherries, and Toasted Coconut
Use 1 ¼ cups chopped pistachios and ¼ cup sunflower seeds in the base. After granola has been baked, stir in 1 cup dried sour cherries and ½ cup toasted unsweetened coconut.
Almonds, Pumpkin Seeds, Currants, and Puffed Brown Rice
Use 1 ¼ cup sliced almonds and ¼ cup pumpkin seeds in the base. After granola has been baked, stir in 1 cup dried currants and ½ cup puffed brown rice.

Macadamia Nuts with Crystallized Ginger and PineappleUse 1 ¼ cups chopped macadamia nuts, and molasses as the sweetener in the base. Add ¾ teaspoon ground ginger to the oat mixture. After granola has been baked, stir in ¾ cup chopped dried pineapple, ¼ cup chopped crystallized ginger, and ½ cup toasted unsweetened coconut.
Reprinted from the book Power Foods by the editors of Whole Living magazine. Copyright © 2010 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House, Inc.