Tuesday, April 22, 2014
Friday, April 11, 2014
Thursday, April 10, 2014
1 Cup Cooked Cauliflower Rice
1/2 Cup Shredded Mozzarella
1/2 Cup Parmesan Cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp dried garlic
1/4 tsp garlic salt
Pizza Sauce and Mozzarella Cheese
Microwave Riced Cauliflower for 5 mins. DO NOT ADD WATER.
Preheat oven to 450. Spray a pizza pan with non stick cooking spray.
Combine cooked cauliflower, egg and cheese. Then add garlic, oregano and salt. Press into a pizza pan making a 9" circle.
Bake at 450 for 15 minutes. *my edges burned so I tried 13 mins and it worked better!
Remove from oven and add sauce and cheese. **Any toppings need to be pre-cooked as the broiler won't do the job.
Place under broiler for 2-3 minutes under cheese is melted.
This pizza crust is amazing!
The best I ever had and it did not taste like cauliflower.
2-1/2 Cups Rolled Oats
1/4 Cup Flax Seed
1/4 Cup Chia Seeds
1/4 tsp Salt
3/4 Cup Creamy Peanut Butter
1/2 Cup Honey
Mix all dry ingredients in a large bowl.
Heat honey and PB in the microwave until warm and creamy. Add to Dry mixture.
Press into a pan. Pop in freezer for 5 mins.
Slice it and place into zip lock baggies and place in refrigerator for quick breakfasts.
Sunday, April 6, 2014
Saturday, April 5, 2014
- Pronounced "kinwa"
- Quinoa has NO gluten and is HIGH in protein.
- Ecuador, Boliva, Columbia, and Peru is where it first became grown to eat.
- NASA is considering Quinoa for there long time period flights in space because of its nutritional content.
- It is now certified Kosher for Passover.
- 2013 was the International Year of Quinoa.
- When full grown it has purple flowers.
- You eat Quinoa seeds not the plant itself.
- In 2012, the US imported roughly 200 million lbs of Quinoa.
- March is Quinoa month. The farmers in the Andes have a 2 day festival to celebrate.
- Soak it for a minimum of 15 minutes before you cook it. It will take away the bitterness.
- It needs 2 Cups of liquid per 1 Cup of dry Quinoa. You can cook it with water or a lot of people recommend chicken broth.
- Use a Rice Cooker to cook Quinoa. If your rice cooker has a setting, I use the brown rice selection.
- You can add seasonings to Quinoa as it cooks like 1/4 tsp of salt, cumin or onions.
- You can eat it hot or let it cool for a salad. Basically however you want to dig in.
1 slice of lemon, halved
1/2 inch of ginger root
Put in the bottom of a 24 ounce Tervis. Fill with cold water. You can enjoy it immediately OR you can put it in the fridge for 30 mins to soak.
4.5 tsp Rapid Rising Yeast
2.5 tsp salt
1.5 Cups Milk
1.5 Cups Water
1/2 Cup Honey
1/4 Cup Oil
Combine 3.5 cups of whole wheat flour, yeast, and salt into large mixing bowl.
Combine milk, water, honey and oil in a large measuring cup and microwave in 30 sec increments stirring after every 30 seconds until it is very warm NOT hot and NOT luke warm - VERY warm.
Slowly add the liquid mixture to the dry mixture while using a electric mixer. After about half of the mixture is added I had trouble with the dough and my electric mixer so I just combined it by hand.
Once liquid/dry is combined, add one cup of the remaining flour and knead in the bowl....repeat until all flour is used.
Cover bowl and let sit for 10 minutes.
Divide dough in half. Form a 7" x 12" flat rectangle with dough. From the shorter end, roll the dough. Once rolled, pinch ends and seam. Place in a greased bread pan. Repeat with other half. Let sit for an additional 30 mins.
Cook at 375 for 35 mins.
I froze my other loaf to keep it fresh longer. We love this bread and had it with our BLTs tonight!
Friday, April 4, 2014
1 dry package of chicken stuffing
1 cup water
2 eggs beaten
1/2 cup BBQ sauce
Combine all in a large bowl. Form a loaf on a cookie sheet. Bake 1 hour at 375.
This is a staple at our house...love it! Hubby approved!