Apple Bread
From http://www.birthingnaturally.net/nutrition/recipes/abread.html
Seth had asked me to make this again.
Ingredients
1/2 cup butter
1 cup sugar
2 cup flour
1/2 tsp salt
2 eggs, beaten
1 tsp vanilla
2 Tbs milk
1/4 tsp vinegar
1 tsp baking powder
2 cup chopped apples
Optional Topping (mix together):
2 Tbs melted butter
2 Tbs flour
3 Tbs sugar
1 tsp cinnamon
Procedure
1. Mix first six ingredients. Add milk, vinegar, baking powder and mix well. Fold in chopped apples.
2. Pour into a greased loaf pan and top with the mixed topping mixture.
3. Bake at 350 for 60 minutes.
Serves 12. Per Serving: Calories 235; Calories from fat 78(33%); Fat 9g; Carbohydrates 36g; Sugar 19g; Fiber 1g; Protein 6g
Saturday, January 22, 2011
Salsa, Black Bean, and Rice Salad Recipe
Salsa, Black Bean, and Rice Salad Recipe
From everydayhealth.com
Total Time: 30 mins
Ingredients
* 2 cup(s) rice, long grain, cooked, chilled
* 1 can(s) beans, black, (15 ounces) rinsed and drained
* 2 cup(s) tomato(es), chopped
* 1 cup(s) pepper(s), red, bell, chopped
* 1 cup(s) corn, whole kernel frozen, thawed
* 2 scallion(s) (green onions), thinly sliced
* 2 tablespoon cilantro
* 1 cup(s) salsa
* 4 ounce(s) cheese, Monterey Pepper Jack, with jalapeno chile peppers, cut into 1/4-inch cubes
* lettuce leaves (or baked potato or tortilla chips to use as a dip!)
* 1/2 cup(s) sour cream, light or fat-free
Preparation
1. In a large bowl, stir together chilled rice, black beans, tomatoes, sweet pepper, corn, green onions, and cilantro; add picante sauce or salsa. Toss to coat. If desired, stir in cheese.
2. To serve, line 6 salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream.
From everydayhealth.com
Total Time: 30 mins
Ingredients
* 2 cup(s) rice, long grain, cooked, chilled
* 1 can(s) beans, black, (15 ounces) rinsed and drained
* 2 cup(s) tomato(es), chopped
* 1 cup(s) pepper(s), red, bell, chopped
* 1 cup(s) corn, whole kernel frozen, thawed
* 2 scallion(s) (green onions), thinly sliced
* 2 tablespoon cilantro
* 1 cup(s) salsa
* 4 ounce(s) cheese, Monterey Pepper Jack, with jalapeno chile peppers, cut into 1/4-inch cubes
* lettuce leaves (or baked potato or tortilla chips to use as a dip!)
* 1/2 cup(s) sour cream, light or fat-free
Preparation
1. In a large bowl, stir together chilled rice, black beans, tomatoes, sweet pepper, corn, green onions, and cilantro; add picante sauce or salsa. Toss to coat. If desired, stir in cheese.
2. To serve, line 6 salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream.
Overnight Baked Blueberry French Toast
Overnight Baked Blueberry French Toast
From http://www.pbs.org/parents/kitchenexplorers/2010/12/21/blueberry-french-toast-makes-brunch-a-treat/
Prep (20 minutes) + Cook (1 hour) + overnight refrigeration
1 small loaf day old challah or French bread
3 eggs
3 Tbsp. sugar
1 tsp. vanilla extract
2 ¼ cups milk, any variety
½ cup flour
6 Tbsp. brown sugar
½ tsp. ground cinnamon
¼ cup butter or margarine
2 cups frozen or fresh blueberries
Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.
In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well. Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.
In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes, and cut it into squares to serve.
From http://www.pbs.org/parents/kitchenexplorers/2010/12/21/blueberry-french-toast-makes-brunch-a-treat/
Prep (20 minutes) + Cook (1 hour) + overnight refrigeration
1 small loaf day old challah or French bread
3 eggs
3 Tbsp. sugar
1 tsp. vanilla extract
2 ¼ cups milk, any variety
½ cup flour
6 Tbsp. brown sugar
½ tsp. ground cinnamon
¼ cup butter or margarine
2 cups frozen or fresh blueberries
Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.
In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well. Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.
In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes, and cut it into squares to serve.
Thursday, January 20, 2011
Healthified Calico Bean Chili
Healthified Calico Bean Chili
From eatbetteramerica.com; seemed to be well liked
82% less sodium • 37% less sugar than the original recipe—see the comparison. Combine black-eyed peas and black beans in a 30-minute vegetarian chili that’s sure to top your family’s most-requested list.
My version with 8 servings:
4 C. water
4 (14.5 oz) cans diced tomatoes
4 C. cooked black beans (1 1/3 C. dried)
3 C. black-eyed peas, cooked (1 C. dried; 1/2 lb.)
1 Tbsp. onion powder (original recipe would call for 4 C. onion chopped..got lazy)
1/4 C. chili powder
1 tsp. ground cumin
1 C. shredded cheddar
1. In a medium saucepan, combine water, undrained tomatoes, beans, black-eyed peas, onion, tomato paste, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Ladle chili into bowls. If desired, sprinkle each serving with cheese.
Prep Time:5 min
Start to Finish:
makes:2 Servings
1 cup water
1 (14.5) ounce can Muir Glen® no-salt-added diced tomatoes
1 cup canned organic no-salt-added black beans, rinsed and drained
3/4 cup canned black-eyed peas, rinsed and drained
1 cup chopped onion
1/4 cup no-salt added tomato paste
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 cup shredded reduced-fat cheddar cheese (optional)
Nutritional Information
1 Serving: Calories 270 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 440mg; Total Carbohydrate 56g (Dietary Fiber 16g, Sugars 14g); Protein 14g Percent Daily Value*: Vitamin A 50%; Vitamin C 50%; Calcium 15%; Iron 30% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
From eatbetteramerica.com; seemed to be well liked
82% less sodium • 37% less sugar than the original recipe—see the comparison. Combine black-eyed peas and black beans in a 30-minute vegetarian chili that’s sure to top your family’s most-requested list.
My version with 8 servings:
4 C. water
4 (14.5 oz) cans diced tomatoes
4 C. cooked black beans (1 1/3 C. dried)
3 C. black-eyed peas, cooked (1 C. dried; 1/2 lb.)
1 Tbsp. onion powder (original recipe would call for 4 C. onion chopped..got lazy)
1/4 C. chili powder
1 tsp. ground cumin
1 C. shredded cheddar
1. In a medium saucepan, combine water, undrained tomatoes, beans, black-eyed peas, onion, tomato paste, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Ladle chili into bowls. If desired, sprinkle each serving with cheese.
Prep Time:5 min
Start to Finish:
makes:2 Servings
1 cup water
1 (14.5) ounce can Muir Glen® no-salt-added diced tomatoes
1 cup canned organic no-salt-added black beans, rinsed and drained
3/4 cup canned black-eyed peas, rinsed and drained
1 cup chopped onion
1/4 cup no-salt added tomato paste
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 cup shredded reduced-fat cheddar cheese (optional)
Nutritional Information
1 Serving: Calories 270 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 440mg; Total Carbohydrate 56g (Dietary Fiber 16g, Sugars 14g); Protein 14g Percent Daily Value*: Vitamin A 50%; Vitamin C 50%; Calcium 15%; Iron 30% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Applesauce Cornbread
Applesauce Cornbread
From Healthy Pregnancy Cookbook at http://www.birthingnaturally.net/nutrition/recipes/ascornb.html; This is definitely a keeper!
Ingredients
1/2 cup sugar
1/3 cup butter
3/4 cup applesauce
1 egg
1 cup flour, whole wheat
1/2 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Procedure
1. Beat sugar and butter until light and fluffy. Add applesauce and egg; beat well. Add dry ingredients, stirring just until moistened.
2. Bake in a prepared 8" pan 25 - 35 minutes for 350 degrees.
Serves 8.
From Healthy Pregnancy Cookbook at http://www.birthingnaturally.net/nutrition/recipes/ascornb.html; This is definitely a keeper!
Ingredients
1/2 cup sugar
1/3 cup butter
3/4 cup applesauce
1 egg
1 cup flour, whole wheat
1/2 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Procedure
1. Beat sugar and butter until light and fluffy. Add applesauce and egg; beat well. Add dry ingredients, stirring just until moistened.
2. Bake in a prepared 8" pan 25 - 35 minutes for 350 degrees.
Serves 8.
Thursday, January 13, 2011
BLT Salad
BLT Salad
From Taste of Home Dec and Jan 2011; modified
4 C. pasta (~13.5 oz.)
2 lbs. bacon
2 lg. seeded tomatoes, chopped
1 C. ranch salad dressing
6 C. romaine lettuce, torn
Cook 4 cups spiral or penne pasta according to package directions; drain. Cook and crumble 2 lbs. bacon. Add 2 large seeded chopped tomato and 1 C. ranch salad dressing; toss with pasta. Combine with 6 C. torn romaine before serving. Serves 6.
From Taste of Home Dec and Jan 2011; modified
4 C. pasta (~13.5 oz.)
2 lbs. bacon
2 lg. seeded tomatoes, chopped
1 C. ranch salad dressing
6 C. romaine lettuce, torn
Cook 4 cups spiral or penne pasta according to package directions; drain. Cook and crumble 2 lbs. bacon. Add 2 large seeded chopped tomato and 1 C. ranch salad dressing; toss with pasta. Combine with 6 C. torn romaine before serving. Serves 6.
Mom's Salmon Burgers
Mom's Salmon Burgers
To make 8 Burgers:
2 (15 1/2 oz.) cans Salmon
1 1/2 C. oatmeal (dry)
1 C. onion, chopped
2 eggs
4 Tbsp. Lemon Juice
4 Tbsp. Parsley
Drain Salmon. Mix all ingredients, breaking the bones of the salmon into the mix. Shape into burgers. Broil until brown on each side. Serve with lettuce and tomato on whole wheat bun.
To make 8 Burgers:
2 (15 1/2 oz.) cans Salmon
1 1/2 C. oatmeal (dry)
1 C. onion, chopped
2 eggs
4 Tbsp. Lemon Juice
4 Tbsp. Parsley
Drain Salmon. Mix all ingredients, breaking the bones of the salmon into the mix. Shape into burgers. Broil until brown on each side. Serve with lettuce and tomato on whole wheat bun.
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