Marvelous Millet Muffins

They are moist and crunchy and sweet like honey!  Love them.  I accidently left out the butter once and they were still delicious.
These are also from Heidi Swanson's Super Natural Everyday


Preheat oven 400*, butter a muffin tin or line with paper liners.

2 1/4 c. whole wheat pastry flour
1/3 c. raw millet
1 t. aluminum free baking powder
1 t. baking soda
1/2 t. salt
1 c. plain yogurt
2 large eggs, lightly beaten
1/2 c. barely melted, unsalted butter
1/2 c. honey
grated zest and 2 T. juice from 1 lemon.

Whisk dry ingredients in large bowl.  In 2nd bowl, whisk all the rest of the ingredients.  Add to the dry and stir until just incorporated.  1/4 c. batter per muffin tin.

Bake 15 minutes until tops are brown and just beginning to crack.  Let cool 5 min in pan and then turn out to cool on a wire rack.

Too Tasty Kale Farro Salad

This comes from Heidi Swanson's Super Natural Everyday


Preheat oven to 350*

1/3 c. olive oil
1 t. toasted sesame oil
2 T. shoyu, tamari or soy sauce
3  1/2 lightly packed cups chopped kale, stems & ribs removed
1 1/2 c. usweetened large-flake coconut
2 c. cooked farro (1 c. farro to 2 c. water, boil water, add farro, lower heat for 15-20 min.)

Whisk or shake oils and soy sauce, toss 3/4 of this sauce with kale and coconut--massage into leaves if needed.
Spread kale evenly across 2 baking sheets, bake 12-18 minutes
until coconut is deeply golden, toss along way and switch sheets upper and lower if necessary.

Remove and taste.  Add the rest of dressing if you liike.  Place farro on platter, top with kale, serve warm.
This amount serves 4.

Puff Pastry

We had a fabulous time making apple strudels, cheese twists, pinwheels, turnovers and much more with Carol and Heather.  What a blast and could there be anything more lusciously scrumptious than all-butter puff-pastry?  Wow!

Here is a pdf of the recipe and directions.  Just click on it and it should enlarge for you.  

Carol and Heather generously stand ready to be your personal assistants if you want to try this at home and need an experienced eye to oversee the process.

Tossed Salad with orange segments and Candied Walnuts

Ladies, as requested, here is a link to the recipe for the salad served tonight at our pre-broadcast Relief Society dinner.

Tossed Salad with Orange Segments and Candied Walnuts

The only thing I changed is that I substituted the toasted walnuts for candied walnuts (YUM!, so good just to snack on too). Here is a link to step by step instructions on how to make them.

Candied Walnuts

The chicken served was just marinated overnight in Wishbone Italian Dressing and grilled.

Crisp Wheat Crackers (like wheat thins)

I have not tried this recipe but will let you know how it is when I try it. If you try it before me, please comment and let us know what you think.

-1 1/4 (5 oz) cup whole wheat flour (Whole grain spelt flour could also be used)
- 1 1/2 Tbsp sugar (or honey)
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp butter cut up
- 1/4 cup water
- 1/4 tsp vanilla
- salt for topping (optional)

Preheat oven to 4oo degrees

In a food processor (or in a mixing bowl if done by hand), combine the whole wheat flour, sugar, salt, paprika and butter.

Pulse for a few times until you get fine crumbs (If doing by hand, use a pastry blender to cut in the butter).

Combine water and vanilla and pour over dry mixture (if using honey and not sugar you can add it with the water).

Process again for a few seconds until everything is evenly combined or mix well by hand. You should be able to form a smooth dough, sort of like pay dough consistency. Try not to mix it too much...the crackers won't be as tender.

Form into a ball and cut into 4 pieces. Take one piece of dough (covering the other dough to keep from drying out) and place between parchment paper. Roll dough as thinly at possible, 1/6-1/8 inch. Lift the parchment paper and reposition it to evenly roll out the dough. You can slightly wet the countertop before putting down the parchment to keep it from sliding around.

Using sharp knife or pizza cutter, cut crackers into about 1 1/2 inch squares. Repeat with the remaining pieces of dough.

Bake crackers until crisp and browned 5-7 min. Remove any thinner crackers that brown too quickly and bake the remaining crackers.

Remove from oven and cool on the pan so they can crisp up a bit more.
Store in an airtight container of resealable bag.

Cheese Crackers

- 1 cup all-purpose flour (I used half AP and half whole wheat)
- 3/4 tsp salt
- 1/2 tsp ground pepper (optional, I did not use pepper)
- 4 tbsp cold unsalted butter, cut into cubes
- 8 oz. grated cheddar cheese
- 3-4 tbsp water (I found 3 was enough)

Pulse the flour, salt and pepper, then add the butter and pulse until the mixture resembles coarse meal. Add the grated cheese a little at a time until the mixture again resembles coarse meal and all the cheese is incorporated.

Pulse in the water one tbsp at a time until the dough just forms into a ball. Remove and wrap in plastic wrap. Chill in the fridge for at least 20 min.

Roll the dough out (I did half at a time) to 1/8 inch thickness on parchment paper or directly on baking sheet. using a knife or pizza cutter, cut into small squares or use a small cookie cutter.

Bake at 350 degrees for 15-20 minutes watching closely after 10. When they are a nice golden brown take them out of the oven and allow them to cool on the baking sheet. This will help them crisp up more. Store in an air tight container or zip lock bag.

Chewy Granola Bars

- 2 cups oats (I used quick oats)
- 3/4 cup wheat germ (found in the cereal isle of your grocery store)
- 3/4 cup sunflower seeds (I used pumpkin seeds)
- 1 cup peanuts, crushed (I used almonds)
- 2/3 cup brown sugar
- 1/2 cup honey
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- approximately 8 oz. dried fruit (I used craisins)

Preheat oven to 400 degrees

Mix the oats, wheat germ, seeds and nuts together in 9 x 13 casserole dish. Toast in the preheated oven for 10-15 minutes, stirring every few minutes, watch it closely it can burn quickly.

Meanwhile, prepare another 9 x 13 baking dish by lining with parchment or wax paper sprayed with nonstick spray.

Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer stirring constantly.

Mix your toasted grains/nuts, sugar and dried fruit together in a bowl until well combined. Dump the mixture into your prepared baking dish. Spread out the mixture using a wooden spoon or spatula.

When cooled, turn onto a cutting board and cut into bars or squares and wrap individually in saran wrap.

* Use whatever grains/seeds/nuts combo you'd like just keep the dry ingredient measurements the same, have fun and let us know what your favorite combos are.

Back in Action

Thanks to Tamsen we are back in action and looking forward to healthy, provident snacks and treats.  The granola bars were great and fast to make!  The cheesy crackers are a big hit too.  If you have a favorite snack item or lunchbox idea that you want to submit e-mail me or tamsen or just put it in the comments section.  We'd love to try it!!

Yogurt

YOGURT  

This can easily be doubled

Bring 1/2 gallon milk to a boil 

(ultra-pasteurized won’t work here, whole milk is thicker)

  (it will look frothy, temp: 185* F)

  (if you hold it at this temp for 30 minutes, you’ll have thicker yogurt, or you could add powdered milk at the beginning, if you like it thick)

Cool to 110*F  (really 114* to 108*)

(if you want to do this quickly, use an ice-water bath)

Stir in 1/4 c. active plain yogurt of your choice  (in the future, use reserved amount)

Stir, Cover and keep warm (can set on a hot-pad, set on medium, on a cutting board.   Cover with a towel.  Can set in a warm oven overnight with the oven light on....)

Wait 7-8 hours (or more if you like it really sour.  The more time , the thicker and the tangier,  7 hours is pretty mild.)

Stir and refrigerate overnight (this stops the bacteria’s consumption of lactose and the production of lactic acid)

SLOW COOKER METHOD

1. Pour 1/2 gal. milk in slow cooker, low for 2 1/2 hours
2. Unplug let sit covered 3 hours.
3. Transfer 2 cups to a bowl, whisk with 1/4 c. live yogurt culture
4. Return to crock pot, stir, cover and wrap a bath towel around the slow cooker.
5. Let it sit for 8 hours.

Basic principles:

Heat to boil,

Cool to 110
Add "starter"

Keep warm

Thickening (choose one or more of the following)

“Natural”

double the “start”

Longer “boil” time

Longer development time

**Drain/strain as for greek yogurt, until it reaches the desired thickness 

“Additives”

add powdered milk at the beginning (up to 1 c.)

Add tapioca starch (up to 1/4 c.) before refrigerating.

If using low-fat milk, you can also thicken with an envelope of gelatin added at the same time as the culture. 
Starter
        Often home-made yogurt will not work as well after the 3rd to 4th batch.  Part of the reason for this (as explained in the website below) is that only some cultures are self-perpetuating.  Dannon plain or Stoneyfield are both good. They need to have Lactobacillus bulgaricus and Streptococcus thermophilus.  
        There is also a shelf-life, before your cultures eat up the available food and start to weaken.  Use your start within 7-8 days or freeze some right after you make it for the next batch.








A great website with detailed pictures and instructions is http://www.makeyourownyogurt.com/

Recipes From Cooking on a Budget

Here are the recipes demonstrated by Amy Openshaw and recipes for any of the refreshments we had there. More budget friendly recipes to follow in another post. Thanks to all who came, it was a fun evening.

Winter Salsa

-2 (16 oz.) cans diced tomatoes drained
-1/2 bell pepper
-1 jalapeno pepper seeded
-1/2 onion
-bunch of cilantro
-1 lime juiced
-2 teaspoons sugar
-1 teaspoon salt
-1/2 teaspoon ground cumin

Blend bell pepper, onion, and jalapeno together in a food processor until finely chopped. Add the tomatoes, cilantro, juice, and spices. Pulse a few times to incorporate all ingredients. It will keep in the fridge for 2 weeks.

Hot Fudge Sauce

-4 tablespoons cocoa
-4 tablespoons flour
-1 stick of butter
-2 cups sugar
-1 can evaporated milk or 1 cup milk
-1 teaspoon vanilla

Melt butter in a pan until lightly caramelized then take off the heat. Sift together sugar, flour, and cocoa then add to butter. It will be thick and crumbly, then add milk and stir until sugar is dissolved. Put back on the heat and stir until it thickens or boils about 3 minutes. Add the vanilla at the very end. Keeps well in the fridge for several weeks and can be reheated.

Cornbread

Still to come

Black Bean Salsa

-1 can black beans drained and rinsed
-2 medium tomatoes diced
-1 orange pepper seeded and diced
-1 jalapeno chopped fine
-bunch of cilantro chopped
-1 can white shoe peg corn drained
-1/4 cup red onion

Dressing

-1/4 cup extra virgin olive oil
-juice of 3 limes
-1 teaspoon dried cumin
-1/2 teaspoon salt

Cut up all the vegetables then add the beans and corn, stir together and chill in the refrigerator up to a day in advance. Make the dressing but do not add until an hour before serving. This salsa goes well on taco salad, quesadillas, and pork burritos.

Oatmeal bread

Can be found here I made it according to the recipe but used 10oz of water with 1 1/2 tablespoons of dry milk. I also used 2 cups bread flour and 1 cup whole wheat flour.

Oatmeal chocolate chip cookies

Can be found here courtesy of Kristen Tutt. For that particular batch I used 1 1/2 cups flour and 1 1/2 cups of oats.

Feeding your Baby (Starter, that is!)

If you have the starter on the counter, you might need to feed it 2x daily (say after breakfast, after dinner).
If it is in the fridge, every 3-4 days would be fine.
In the freezer, it can last several months.  Bring it to room temperature and use as normal.


Before feeding, take out the starter you want to use in your bread, waffles, or whatever culinary marvel you are working on, or discard it.  If you don't want to discard your starter, freeze it. 


Feed the remaining starter equal amounts of flour and water.
so...
to 1 cup of Starter, add 1 c. flour, 2/3-1 c. water


If you want a more "sour" sourdough, add 1/2 c. flour and 1/2 c. water to your 1 c. starter.  If you want to use some other grains, use rye or whole wheat for up to 1/2 of your flour amount.  

Basic Sourdough Recipe (without the math)

Basic Sourdough Bread:

1 cup ripe starter

1 cup water

3 cups bread flour

1 teaspoon salt

Add-ins

2/3 cups dried cranberries and 1 cup pecans

2/3 cup dark chocolate chunks and 2/3 cup dried cherries

1 cup cheddar chunks and 1/4 cup chopped jalapeños (oil)

Asiago Cheese, with carmelized onions and more asiago on top. (oil)

Try your own and follow the proportions in the sourdough math post!

Let it rise until you get a nice gluten development (window).  This will take about 2 hours for sourdough, all things being perfect.  Shape and rise again (45 min.).  It is fully risen when it does not spring back upon being poked with your finger.

Preheat oven to 500*.   Lower to 425* when you put the bread in the oven and bake for 30-40 minutes. The internal temperature of the bread should be 180* minimum for a plain bread, 200* for a cheese bread or one with a lot of add-ins.  Carol baked her loaf in a La Crueset.

FOCCACIA

oil the baking sheet.  Spread your square of dough on top.  When it rises, brush olive oil on, dimple it, add herbs &/or salt.  Bake

CIABATTA:

Make a more loose dough

Sourdough Math-- Carol's Handout

Baking Artisan Bread

Sourdough 101

What Does Artisan Mean?

Made by hand

What Does Naturally Leavened Mean?

Made without commercial yeast

Bread Spreads for Amazing Sandwiches

Spreads:

 Cranberry Spread:

1 can whole-berry cranberry sauce

1/2 cup mayonnaise

2 tablespoons horseradish

Stir with large spoon until well combined

Sandwich suggestion:

Cranberry Spread, turkey

Honey, Mustard Spread:

1 cup mayonnaise 

1/4 cup brown mustard

1/4 cup honey

Avocado Spread:

2 soft avocados, mashed

1 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon salt

½ teaspoon pepper

Sandwich Suggestion:

Avocado on a split foccacia with

provolone

sundried tomatoes

Turkey or chicken

Cook like  a panini

Honey Butter 

1 pound butter, softened

2/3 cup honey

Cinnamon Honey Butter

1 pound butter, softened

2/3 cup honey

1 tablespoon cinnamon

Raspberry Honey Butter

1 pound butter, softened

1/2 cup honey

1/2 cup raspberry jam

Cranberry Orange Spread

1 pound cream cheese, softened

1 cup orange marmalade

1 cup craisins

Pesto

pesto 

mozzarella

tomato

basil

Crystal Blue Persuasion

This smoothie is from the "Native Foods" cookbook

1 banana
1 cup of ice
2 Tbsp blueberries
2 small pieces crystallized ginger
1/4 tsp lavender flowers
3/4 cup soymilk
    blueberries for garnish

Directions:
 Pruee all ingredients (except garnish) in a blender. Garnish with 2-3 fresh blueberries.

Smoothie source

These recipes are from www.realsimple.com . You can look here for more great recipes

Melon

Ingredients

• 6 cups honeydew or cantaloupe, cut into 1-inch chunks
• 1 cup orange juice
• 1/2 cup canned peach or pear nectar (available in supermarkets)
• 1/2 cup vanilla ice cream
• 1/2 cup vanilla yogurt
• 1 teaspoon lime juice
• 1/2 teaspoon lime zest

Directions

1. Place the melon chunks in a plastic bag and put in the freezer overnight or at least a few hours before making the drinks. (The frozen melon will do the work of ice cubes and make the smoothies thick and frothy.) In two batches, puree all the ingredients in a blender. Serve.

Creamy Date

Ingredients

• 3/4 cup whole milk
• 1/3 cup halved pitted dates
• 1/2 cup ice

Directions

1. Place the milk and dates in a blender.
2. Cover and refrigerate until the dates have softened, about 15 minutes.
3. Add the ice and blend until smooth and frothy.

Spiced Pumpkin

Ingredients

• 1 cup ice
• 1/2 cup whole milk
• 1/3 cup pure pumpkin puree
• 1 tablespoon honey
• pinch of ground nutmeg

Directions

1. Place the ice, milk, pumpkin puree, honey, and nutmeg in a blender.
2. Blend until smooth and frothy.

Gingery Berry and Oat

Ingredients

• 1/4 cup old-fashioned rolled oats
• 1/2 cup frozen blueberries
• 1/2 cup plain low-fat yogurt or tofu with a squeeze of lemon
• 1/2 cup ice
• 2 tablespoons brown sugar
• 1/4 to 1/2 teaspoon grated fresh ginger

Directions

1. Place the oats and ½ cup water in a blender.
2. Let soak until the oats have softened, about 15 minutes.
3. Add the blueberries, yogurt, ice, sugar, and ginger.
4. Blend until smooth and frothy.

Kale-Apple

Ingredients

• 3/4 cup chopped kale, ribs and thick stems removed
• 1 small stalk celery, chopped
• 1/2 banana
• 1/2 cup apple juice
• 1/2 cup ice
• 1 tablespoon fresh lemon juice

Directions

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.

Banana-Cashew

Ingredients

• 1/4 cup raw unsalted cashews
• 1 cup ice
• 1/2 banana
• 1 tablespoon pure maple syrup

Directions

1. Place ½ cup water and the cashews in a blender.
2. Cover and refrigerate until the cashews have softened, at least 6 hours (and up to overnight).
3. Add the ice, banana, and maple syrup.
4. Blend until smooth and frothy.

Carrot-Pineapple

Ingredients

• 3/4 cup chopped fresh pineapple
• 1/2 cup ice
• 1/3 cup fresh orange juice
• 1/4 cup chopped carrot
• 1/2 banana

Directions

1. Place the pineapple, ice, orange juice, carrot, and banana in a blender.
2. Blend until smooth and frothy.

Raspberry and nut smoothie

Ingredients

• 3/4 cup low-fat milk
• 3/4 cup frozen raspberries
• 1/2 banana
• 1 tablespoon natural almond or peanut butter
• 1 tablespoon agave nectar or honey

Directions

1. Place the milk, raspberries, banana, almond butter, and agave nectar in a blender.
2. Blend until smooth and frothy.

Strawberry Flax Smoothies

Ingredients

• 1 cup frozen strawberries
• 3/4 cup plain low-fat yogurt, or tofu plus a squeeze of lemon
• 1/2 cup fresh orange juice
• 1 tablespoon honey
• 1 tablespoon flaxseed meal

Directions

1. Place the strawberries, yogurt, orange juice, honey, and flaxseed meal in a blender.
2. Blend until smooth and frothy.

Native Foods Mecca Azteca Salad

1 c. chopped tomato
1 c. peeled and chopped cucumber
1 c. chopped jicama
1 c. chopped avocado
1/2 c. chopped red onion
2 T. lemon juice
1/2 t. sea salt
2 c. mixed salad greens
4 c. cooked quinoa, cooled
1 c. Mango-Lime Vinaigrette

MANGO-LIME VINAIGRETTE
1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T rice vinegar
1 1/2 t. sea salt
1 1/2 t. grated fresh ginger
blend/ puree

Garnish:
1/2 c. fresh cilantro
4 T. roasted pumpkin seeds
4 T. currants, raisins, chopped dates (we used dried cranberries)
4 slices fresh mango
1 tsp chipotle or cayenne (or smoked paprika)

If serving individually, divide greens between 4 plates with 1 c. quinoa.  Drizzle with dressing, top with 1/4 of tomato mixture, drizzle again with dressing and add garnishes.  For a crowd, I mix everything but the greens together and add extra dressing on the side.  

Mango-lime Vinaigrette

This is from the fun-loving vegan Native Food's Cookbook


1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T. rice vinegar
1 1/2 tsp sea salt
1 1/2 tsp grated fresh ginger

puree in blender.  

Quick Carrot-Ginger Salad Dressing

In blender:
1 c. sliced carrots
1 small shallot, sliced
1 2-in. piece fresh ginger, peeled and sliced
1/4 c. white miso (in the refrigerated section)
2 T. rice vinegar
3/4 t. toasted sesame oil


Gradually add and blend until nearly smooth: 
1/3 c. canola oil.
Add up to 2 T. water if necessary.

Spinach, Grape Smoothies

Ingredients

• 1 cup seedless green grapes
• 1 cup packed baby spinach
• 1/2 cup ice
• 1/4 cup coconut milk

Directions

1. Place the grapes, spinach, ice, and coconut milk in a blender.
2. Blend until smooth and frothy.

Party Nuts

Party Nuts

Cooker: medium round or oval

Settings: high for 15 min, then low for 1 1/2 to 2 hours

4 c. (1 lb.) pecan halves

3 T. unsalted butter, melted

1 T. dried rosemary, crumbled

1/2 t. cayenne pepper

2-3 t. fine sea salt, to your taste.

Stir to coat leave high for 15 then low for 1 1/2 to 2 hours.  Add salt when done. You get the idea, try whatever spices and nuts you like!