tag:blogger.com,1999:blog-12777596656587184062024-03-13T09:36:23.962-07:00Whole Food RecipesJessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-1277759665658718406.post-11385431424945605052014-06-19T12:40:00.000-07:002014-06-19T12:40:03.825-07:00Every Kiss Begins with Kaye's SalsaWell, I'd sure kiss someone if he made this salsa for me. A lot. This salsa--from my sister's mother-in-law--is most delicious. I may say that it's my favorite. I wouldn't be lying. Life is better with this salsa in it. The recipe says to leave it in the fridge overnight to let the flavors develop, which is understandably necessary, but I just know that I can only do this if my salsa somehow lasts into the evening. Good thing it's a large recipe (you may want to half it or can some). Also, you can use fresh tomatoes. Grab a spoon! I mean, some chips...<br />
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4 cans diced tomatoes, undrained<br />
1 bunch green onion with tops, chopped<br />
1, 7 oz. can green chiles<br />
2, 8 oz. cans tomato sauce<br />
2 tsp. dried chiles*<br />
1 tsp. cumin<br />
1 tsp. garlic powder<br />
2 tsp. salt<br />
1/2 tsp. pepper<br />
1 bunch cilantro, chopped<br />
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Mix together and refrigerate overnight to let flavors blend. (I also use the immersion blender on it a little since I like a smoother salsa.)<br />
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*Kaye's note: The dried chiles are found in the Mexican food section. They are generally labeled New Mexico or California chiles. You can use regular chili powder, but I [Kaye] like the dried best.APetehttp://www.blogger.com/profile/00217518538047633908noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-67866656095440494602013-01-09T08:10:00.003-08:002013-01-09T08:10:49.104-08:00Banana Bread Sourdough PancakesWell, I have been absent for quite a while. I have been busy with having a babe, homeschooling, studying and... learning sourdough techniques! I took classes online. I read. I watched YouTube videos. I still didn't get it. I labeled myself a "sourdough failure." I kinda became depressed about it. Really. I'm weird, I know. Click <a href="http://www.kitchenstewardship.com/2010/03/05/food-for-thought-health-benefits-of-sourdough/">here </a>to see why it was so important to me. Finally, some local homeschoolers offered a class. Why not? I gave it a try. It clicked! Hooray! So, I've been trying to make as much of my wheat-foods soured as possible. The other day, I made pancakes. I happened to notice that I had some very ripe bananas. I decided to add them to the batter, along with some spices and make banana bread pancakes. They were so good. I may have bragged about them. Others may have asked for the recipe. Thus my return to my long neglected blog. So, without further ado...<div>
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Banana bread sourdough pancakes</div>
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(note: This makes a LOT of pancakes. I have lots of kids. All with ravenous appetites.)</div>
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3 cups leaven (This is your starter. There are a million methods for starting your own starter. The easiest way is to ask your friends if they have some to share. If not, you can purchase one or make your own. Sorry, I can't post a link right now. Make sure you have built it up the night before. Mine is a mixture of wheat and rye, but you can use any flour you want. This even works with gluten free flours such as brown rice or buckwheat.)</div>
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3 eggs</div>
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6 Tbsp. sweetener of your choice (I use sucanat.)</div>
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6 Tbsp. coconut or other oil</div>
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1 1/2 tsp. salt</div>
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1 1/2 tsp. baking soda</div>
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2-3 very ripe bananas, mashed</div>
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1 Tbsp. cinnamon</div>
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1 tsp. nutmeg</div>
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3/4 tsp. ginger</div>
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3/4 tsp. cloves</div>
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Mix all the ingredients together and cook on a hot, lightly greased griddle. You know the rest, right? Flip them and such? Yeah, I figured. Enjoy!</div>
Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com1tag:blogger.com,1999:blog-1277759665658718406.post-31542566872446212422011-08-04T18:43:00.000-07:002011-08-04T18:46:56.860-07:00The Yummiest Quesadillas EverI'm not even kidding. I first had these quesadillas at a local health food cafe. I thought I was going to die right there. Although the cafe has many delicious items on its menu, I never order any of them. Just this quesadilla. So, I thought I would try to duplicate their recipe. And duplicate, I did. You will love me forever if you make these. See? Like this. You will make this face at me...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yGd2uLLTBHw/TjtJKw5LZHI/AAAAAAAABBc/81lqn48X_GA/s1600/IMG_8170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-yGd2uLLTBHw/TjtJKw5LZHI/AAAAAAAABBc/81lqn48X_GA/s320/IMG_8170.jpg" width="320" /></a></div>Unless you're allergic to pine nuts. Then you will hate me.<br />
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This is one of those non-specific recipes, too. Sorry.<br />
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The Yummiest Quesadillas Ever<br />
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Whole grain tortillas (sprouted is best)<br />
Shredded cheese (the cafe uses mozzarella, I used white cheddar, you can use what you want)<br />
<a href="http://jessicaswholefoodrecipes.blogspot.com/2011/08/black-beans.html">Black beans</a> (cooked)<br />
Brown rice (cooked)<br />
Corn<br />
<a href="http://jessicaswholefoodrecipes.blogspot.com/2010/03/basil-pesto.html">Pesto</a> (this is what makes these things so heavenly)<br />
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Put one (or two) tortillas on a baking sheet. Sprinkle with some cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fyKq-pAamrE/TjtJJ05zk4I/AAAAAAAABBQ/9VZhEfNGS3k/s1600/IMG_8167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fyKq-pAamrE/TjtJJ05zk4I/AAAAAAAABBQ/9VZhEfNGS3k/s320/IMG_8167.jpg" width="320" /></a></div><br />
Broil just until cheese is melted. Top with the rest of the ingredients. Finish with more cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mO27mDpFy_s/TjtJKPywPrI/AAAAAAAABBU/PHG_s7KVbtA/s1600/IMG_8168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mO27mDpFy_s/TjtJKPywPrI/AAAAAAAABBU/PHG_s7KVbtA/s320/IMG_8168.jpg" width="320" /></a></div>Broil until that cheese is melted. Put another tortilla on top. Broil again until warm and crispy. Cut with a pizza cutter and serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5c_5NuLO9lc/TjtJKhzdOhI/AAAAAAAABBY/mOCM55oKVq8/s1600/IMG_8169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5c_5NuLO9lc/TjtJKhzdOhI/AAAAAAAABBY/mOCM55oKVq8/s320/IMG_8169.jpg" width="320" /></a></div>You won't regret it.Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com1tag:blogger.com,1999:blog-1277759665658718406.post-90712877437776075532011-08-04T18:09:00.000-07:002011-08-04T18:09:29.651-07:00Black beansI have been making a lot of black beans lately. I LOVE them on everything, especially quesadillas and taco salads. Mmmm...<br />
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3 c. black beans<br />
9 c. water<br />
3 T. raw apple cider vinegar<br />
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Soak the beans in the apple cider vinegar and water overnight. The apple cider vinegar helps to break down the phytic acid in the beans, allowing them to be more digestible and also more nutritious! Be sure to put a towel over your bowl so you don't get any fruitflies in your beans. They like apple cider vinegar.<br />
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The next day, drain and rinse the beans. Put them in your crock pot. I usually add water just until the beans are covered. Awesomely specific instructions, eh? Then, add:<br />
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3-5 cloves garlic, minced<br />
1/2 - 1 onion, diced<br />
1/2 - 1 jalepeno, seeded and chopped (optional, also leave some seeds if you want more spice)<br />
3-5 t. Real Salt depending on personal preference<br />
1 t. ground pepper<br />
1/4 t. cumin<br />
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Cook on low for 6-8 hours. Delish.Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-88069541510098710962011-05-25T16:36:00.000-07:002011-05-25T16:36:26.925-07:00Kefir!I realized that I keep mentioning kefir, but many people don't know what it is. It is a cultured milk product. Which is a nice way of saying <i>sour milk</i>. That is not a bad thing, though. Cultured milk has wonderful health benefits. The main one is the probiotics, which restore essential flora to the gut and also helps balance yeast overgrowth. It has antifungal properties as well. It also has a plethera of vitamins and minerals. I drink it raw, either by itself or in smoothies, or I use it to <a href="http://jessicaswholefoodrecipes.blogspot.com/2011/05/soaked-grains.html">soak my grains</a>. Cooking does kill the enzymes, but does wonderful things to the grains, so I recommend trying to consume raw kefir in addition to cooking with it. I was going to take some pictures of my kefir, but then I found this video by <a href="http://www.culturesforhealth.com/">Cultures for Health</a> and thought it would be much better than my attempt to demonstrate. :)<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/g8inJzX-6yE?feature=player_embedded' frameborder='0'></iframe></div>Kefir is so easy and so good for you! Even those who are dairy sensetive can often have kefir with no troubles. However, you can make kefir out of non-dairy milks, too! The grains multiply and I have no shortage, so let me know if you want some! I hope I answered all of your questions.<br />
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Note: I use raw milk to make my kefir and it separates into the curds and whey overnight, though in the video they implied that it happens after a much longer time. Don't be surprised if this happens to you. It is fine and nothing to worry about!Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-29920417462365517302011-05-08T08:19:00.000-07:002011-05-08T08:21:00.532-07:00Oatmeal MuffinsI love these muffins. I make them at least once a week. They are very versatile, too. This morning, I had some lovely rhubarb that I chopped and added along with some cinnamon. Mmmm. I have also used cranberries, dried cranberries, blueberries, and, of course, I even like them plain (especially with a little honey butter). I also sometimes play around with cinnamon and cloves, etc. Experiment and see what you like!<br />
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They are <a href="http://jessicaswholefoodrecipes.blogspot.com/2011/05/soaked-grains.html">soaked</a>, so be prepared to mix the grains and kefir (or whatever you choose to use) at least 7 hours (and up to 24 hours) before you want to bake them.<br />
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<b>Oatmeal Muffins</b><br />
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2 cups oatmeal<br />
1 cup whole grain flour<br />
1 1/2 cups kefir (or other acid medium)<br />
1/2 cup sucanat<br />
2 eggs<br />
2 tablespoons coconut or palm oil<br />
1 teaspoon baking soda<br />
1/2 teaspoons salt<br />
add whatever mix-ins you choose or not<br />
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Mix the whole grain flour, oatmeal and kefir (or other acid medium) and let sit overnight (or for at least 7 hours).<br />
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Add remaining ingredients and mix well. Spoon into lightly greased muffin tins (or papered muffin tins), two thirds full. Bake at 425 for 18-20 minutes or until a toothpick inserted comes out clean. Enjoy!Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-70013227810798252782011-05-08T07:47:00.000-07:002011-05-08T07:50:45.287-07:00Soaked grains.I have been quite absent lately. I am terribly sorry! I have been oh-so-busy. One of the things I have been busy doing is learning. Specifically, learning about soaking grains. (I am also trying to learn about sourdough. I've been unsuccessful in my sourdough making so far, but I'll keep you posted!) Anyway, <a href="http://www.thenourishinggourmet.com/2008/03/nourishing-practices-soaking-grains-2.html">here</a> is a little article about soaking grains that explains <i>why</i> you would want to do such a thing. And you <i>do</i> want to do such a thing. The short version is this: By soaking the grains or flour in an acid medium (such as kefir, buttermilk, apple cider vinegar/water, lemon/water, etc.), you allow all the goodness that is in the grains to become available to your body. Grains are seeds, right? The Lord made seeds to have a built-in preservation so that they could store. (Did you know that they found wheat in the Egyptian tombs that was still good?) That built-in preservation (called phytic acid), unfortunately, continues to protect those nutrients and minerals even when in your body unless you do something to break it down so that those nutrients can be absorbed. That something is soaking or sprouting the grains. (But don't do both.) Many gluten intolerant people can actually handle the soaked or sprouted grains, because the process also pre-digests the gluten! Exciting stuff, right? Well, I think so anyway.<br />
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I have been taking some online courses from <a href="http://gnowfglins.com/">GNOWFGLINS</a> (which stands for God's Natural, Organic, Whole Foods, Grown Locally, In Season. Sounds just like my kind of thing, huh?). Awesome stuff. I highly recommend you at least check out their site. They have great information and lots of videos for those of us who are extremely visual learners. :)<br />
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So, I just wanted to give you a little heads-up that I will be posting some new kinds of recipes as well! I hope you enjoy!Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-33969614203401011962011-03-30T20:19:00.000-07:002011-03-30T20:22:45.560-07:00Roasted Red Pepper Hummus<div style="text-align: center;">One day I went to the store and one of those cute little old ladies asked me if I'd like to try some hummus. My girls and I occasionally buy hummus for a healthy snack. I thought <i>sure, why not? </i></div><div style="text-align: center;">It was delicious. I threw some in my cart and took it home.</div><div style="text-align: center;">While we were snacking on it, my daughter started reading the ingredients aloud. Sugar? Gum? Food Coloring? Seriously? What happened to my healthy snack?</div><div style="text-align: center;">I started on a quest to find a yummy recipe, and came up with one that slightly missed the mark. My daughter likes to remind me about that. So, when I started making hummus again she said, "Are you trying to make <i>good</i> hummus?"</div><div style="text-align: center;">I had her taste test it when I was done. She looked at me with a bit of surprise and said, "It isn't gross." </div><div style="text-align: center;">So, here it is, my:<br />
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</div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><b>"It Isn't Gross" Roasted Red Pepper Hummus</b></span></div></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 cups cooked garbanzo beans</div><div style="text-align: left;">1 roasted red pepper</div><div style="text-align: left;">1 Tablespoon fresh parsley leaves</div><div style="text-align: left;">2 small garlic cloves</div><div style="text-align: left;">2 Tablespoons tahini paste (Sesame seed paste. I know some people who make their own, which is fine too)</div><div style="text-align: left;">1/4 teaspoon cumin</div><div style="text-align: left;">1 teaspoon sea salt</div><div style="text-align: left;">2 Tablespoons lemon juice </div><div style="text-align: left;">5 Tablespoons water</div><div style="text-align: left;">1/4 cup olive oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><b>Directions</b></span></div><div style="text-align: left;">Place all ingredients in blender and mix until you have a smooth consistency. Move to an airtight container, and let it sit in refrigerator for an hour before serving. Enjoy!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Roasting your red pepper: (This is how I did it; there are many different ways) Place the baking rack in the oven to the highest setting. Set your oven to broil, and place red pepper directly on oven rack. Broil until the top of the pepper is black and bubbly; turn over and repeat. Remove the red pepper and put in bowl of ice water. Let it cool for a little bit and then remove the blackened skin. Cut out the stem and seeds, and it's ready to use! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div>Stacyhttp://www.blogger.com/profile/16232717206630760396noreply@blogger.com3tag:blogger.com,1999:blog-1277759665658718406.post-61429576750100972842011-03-30T16:01:00.000-07:002011-03-30T20:21:17.940-07:00Potato Leek Soup<div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 21px;"><span class="Apple-style-span">So, I had a bag of Potatoes. And it was St. Patrick's Day. Why not make a Potato Leek soup? Personally, I love it, and we've had it every week since then. So, I hope you enjoy it too!</span></span></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"><br />
</span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><b>Potato Leek Soup</b></span></span></span></div></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span"><br />
</span> </span></div></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"></span></span></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">2 Leeks </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">2 Bay leaves</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">10 Black Peppercorns</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">4 sprigs fresh Thyme</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">2 Tablespoons Butter</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">4 strips Nitrate Free, High Quality Bacon, chopped</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">1 Cup Apple Juice</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">2 Cups Chicken Stock</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">2 1/2 Cups Water</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">1 to 1 1/4 lbs Potatoes, diced</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">2 teaspoons Sea Salt</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">1/2 cup Heavy Cream (Though I've never made it without, I think this is probably optional...)</span></span></span></div><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span">2 tablespoons snipped Chives </span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span"><br />
</span> </span></span><br />
<h2 style="line-height: 15px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;">Directions</span></span></span></h2><div class="instructions" style="color: #default; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a </span></span><a class="crosslink" debug="91 103" href="http://www.foodterms.com/encyclopedia/bouquet-garni/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">bouquet garni</span></span></a><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"> by folding the 2 leaves around the bay leaves, peppercorns and </span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">thyme</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of </span></span><a class="crosslink" debug="332 342" href="http://www.foodterms.com/encyclopedia/cheesecloth/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">cheesecloth</span></span></a><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">.)</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">Halve the white part of the leek lengthwise and rinse well under cold running water</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">. Slice thinly crosswise and set aside.</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">In a large soup pot over medium heat, </span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">melt</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"> the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the apple juice and bring to a </span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">boil</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">. Add the bouquet garni, chicken stock, water, </span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">potatoes</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">, and salt and bring to a boil. Reduce the heat to a </span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">simmer</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"> and cook for 30 minutes, or until the potatoes are falling apart and the </span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">soup</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"> is very flavorful.</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">Remove the bouquet garni and puree the soup in a </span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">food processor</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"> or blender.</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"> Stir in the heavy cream. Serve immediately, with some of the snipped </span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">chives</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"> sprinkled over the top of each bowl of soup. I also cannot eat a meal without cheese. So, I sprinkle cheese on top as well. It's divine. Enjoy!</span></span></div></div>Stacyhttp://www.blogger.com/profile/16232717206630760396noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-87996034899209843062011-03-24T15:23:00.000-07:002013-05-15T16:29:56.930-07:00Spanish RiceThis is a recipe that my husband brought into our family. It's super easy and yummy. We eat it as a meal, but it can be a side dish or rolled in tortillas for a burrito. There are versions that aren't out of a can, but sometimes I don't have time to chop veggies.<br />
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2 cups uncooked brown rice</div>
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1 can black beans</div>
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1/4 cup-ish taco seasoning <i>(I buy mine from a spice store--in store usually has yucky stuff in it--so I'm working on my own. Just use whatever seasoning you would for tacos: cumin, garlic and onion powder, cocoa, chili powder, etc.) *</i></div>
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1 small can tomato sauce <i>(or two if you like it more tomato-y)</i></div>
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1 can green chiles</div>
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1 small can corn <i>(or use cooked up frozen corn)</i></div>
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1-2 cups cheese <i>(we use cheddar)</i></div>
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Cook up the rice per directions on the bag. (Ours is 2 cups water per cup of rice.) Mix the taco seasoning with the tomato sauce. Drain the black beans and give them a quick rinse. Add all the ingredients together and stir like a madwoman/man. You can add meat if you like or anything else that sounds good. We top ours with avocado, corn chips (Fritos, which are so healthy), and olives, but I can think of lots more that would be good on top. Serves 4-5. Enjoy!<br />
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*Note from Jessica:<br />
I thought now would be a good time to share my favorite recipe for taco seasoning. I LOVE it. I got it from <a href="http://allrecipes.com//Recipe/taco-seasoning-i/Detail.aspx">allrecipes.com</a>.<br />
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1 tablespoon chili powder</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/4 teaspoon garlic powder</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/4 teaspoon onion powder</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/4 teaspoon crushed red pepper flakes</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/4 teaspoon dried oregano</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/2 teaspoon paprika</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1 1/2 teaspoons ground cumin</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1 teaspoon sea salt</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1 teaspoon black pepper</span></span></span></li>
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<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small; line-height: 16px;">I usually use the whole amount in my tacos (or chili or whatever!), but if you don't, make sure you store it in an airtight container.</span></span></div>
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APetehttp://www.blogger.com/profile/00217518538047633908noreply@blogger.com1tag:blogger.com,1999:blog-1277759665658718406.post-69467395256115372752010-11-17T00:13:00.000-08:002010-11-17T08:30:33.532-08:00Pumpkin Cake<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Yes. </span>Another <span class="Apple-style-span" style="font-size: x-large;">pumpkin</span> recipe. But seriously.</div><div style="text-align: center;">It's <span class="Apple-style-span" style="font-size: x-large;">Thanksgiving.</span> And I love it.</div><div style="text-align: center;"> the end.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><u>Pumpkin Cake</u></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 1 1/4 c oil</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 4 tsp vanilla</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 1 c honey</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 3/4 c pure maple syrup</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 1/4 c unsweetened applesauce</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 4 eggs</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 2 c pumpkin or 1 (15 oz.) can of pumpkin</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 1/2 c wheat germ</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 3 1/2 c whole wheat flour</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 2 tsp baking soda</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 2 TBSP cinnamon</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 1 TBSP nutmeg</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 2 tsp ginger</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 2 tsp ground cloves</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine first 7 ingredients and mix well. Combine the dry ingredients, mix well, and combine with wet ingredients.<br />
Mix until blended.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake at 350˚ for 40-50 minutes for two 8" cakes and around 35 minutes for a 9x13.</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serve with <a href="http://jessicaswholefoodrecipes.blogspot.com/2010/11/pumpkin-cookies.html">Cream Cheese Frosting</a> and Enjoy!</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v3yyab4pEM0/TOOOicgdk4I/AAAAAAAAAgk/gtJkoutn9VM/s1600/DSC04619.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="345" src="http://3.bp.blogspot.com/_v3yyab4pEM0/TOOOicgdk4I/AAAAAAAAAgk/gtJkoutn9VM/s400/DSC04619.JPG" width="400" /></a></div>Stacyhttp://www.blogger.com/profile/16232717206630760396noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-29424247846772624502010-11-03T06:05:00.001-07:002010-11-03T06:26:49.448-07:00Chicken HaystacksI grew up making many recipes with a can of soup, and I only recently decided to figure out how to avoid them. Yes, I am slow. Tomato soup? Tomato juice, something to thicken it, and some agave. Cream of chicken? It's a chicken gravy: butter, whole-wheat flour, and chicken stock. So, here is my Chicken Haystacks recipe. I also realized that I could make <span class="Apple-style-span" style="font-size:large;"><b>Chicken Pot Pie</b></span> by using this chicken-gravy base, throwing in some vegetables, and putting it into a whole-wheat pie crust. Voila! Two recipes in one! This is a super easy recipe, but oh, so yummy.<div><br /></div><div><b><span class="Apple-style-span" style="font-size:large;">Chicken Haystacks</span></b></div><div><br /></div><div>Throw 6 chicken breasts (salted and peppered) into your slow cooker until done (around 4 hours depending on your slow cooker and the size of the chicken), or cook your chicken however you like. </div><div><br /></div><div>Make a <a href="http://culinaryarts.about.com/od/culinaryfundamentals/ss/roux.htm">roux</a> with the butter and flour, then add the chicken stock. Make it as thick or thin as you like: </div><div>1 stick butter</div><div>3/4 cup whole-wheat flour (approx.)</div><div>3 cans (regular size) chicken stock (or make your own)</div><div>Salt and pepper to taste</div><div><br /></div><div><div>Cook two cups brown rice per directions on the bag. It will take about 40 minutes. This is the base of the haystack.</div></div><div><br /></div><div>When the chicken is done, mix it with the gravy. Yes, it's so complicated. The chicken and gravy go on the rice, and then we pile on the goods!</div><div><br /></div><div>Stackables: </div><div><br /></div><div>Celery (Cut up one bunch)</div><div>Cashews</div><div>Crushed pineapple</div><div>Green Onions (chop up one bunch)</div><div>Pepper (I prefer yellow--chop one up)</div><div>Water chestnuts (sometimes I enjoy these on top; sometimes I feel they detract--you decide)</div><div><br /></div><div>Chow mein noodles usually go on these, but they're made with white flour and sugar, and they're very processed (maybe I should experiment with making my own). If anyone knows of a good substitute for them, or if you think of anything else that would be great on haystacks, let us know!</div><div><br /></div><div><br /></div>APetehttp://www.blogger.com/profile/00217518538047633908noreply@blogger.com1tag:blogger.com,1999:blog-1277759665658718406.post-83993036961187739882010-11-02T12:16:00.001-07:002013-09-19T06:07:14.434-07:00Pumpkin Pancakes<span class="Apple-style-span" style="font-family: georgia;">Since it's Fall--wait, what am I saying? Pumpkin is good in any season. Anyway, since it's Fall, and pumpkin is more in abundance, I'll add to the sweet, pumpkin goodness that's found here. We love to modify Martha Stewart's cupcakes, so when I saw she had a Pumpkin Pancake recipe, I was all over that like Pooh on honey. These are creamy, yes, </span><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: georgia;">creamy</span></b></span><span class="Apple-style-span" style="font-family: georgia;">, and wonderful. We top them with Jessica's </span><a href="http://jessicaswholefoodrecipes.blogspot.com/search/label/syrup"><span class="Apple-style-span" style="font-family: georgia;">homemade syrup</span></a><span class="Apple-style-span" style="font-family: georgia;"> (but we use 1 cup maple syrup instead of 1/2 cup honey or agave). If you're feeling really indulgent, you can top it with homemade whipped cream (sweetened with whatever you like), and it tastes like pumpkin pie--I lie not. </span><br />
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<span class="Apple-style-span" style="font-family: georgia;">Pumpkin Pancakes<o:p></o:p></span></div>
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<i><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;"> Whisk...</span></span></i><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">1 ¼ cups whole wheat flour</span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons turbinado sugar (or sucanat or coconut sugar)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons + a pinch baking powder<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon cinnamon <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">¾ teaspoon ground ginger<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">½ teaspoon salt; <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon nutmeg<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon ground cloves. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;"> <o:p></o:p></span></span></div>
<div class="MsoNormal">
<i><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">In a separate bowl, stir together </span></span></i><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">1 ¼ cup milk</span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: georgia;"></span></span><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">½ cup canned pumpkin puree</span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons melted butter <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;">1 egg <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: small;"> <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: georgia;">Fold wet mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes; serve with syrup or whipped cream (or both!). Makes 8 to 10.</span><o:p></o:p></div>
<!--EndFragment--> </div>
APetehttp://www.blogger.com/profile/00217518538047633908noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-4928335719936316182010-11-01T09:18:00.000-07:002010-11-01T12:10:45.376-07:00Pumpkin Cookies<div style="text-align: center;">You may not know this about me, but I'm <span class="Apple-style-span" style="font-size: x-large;">famous</span>. Sort of. Well, not really. But everybody knows I make the <span class="Apple-style-span" style="font-size: x-large;">best pumpkin cookies in all the land</span>. So, when I started eating healthy, nourishing foods, I felt a little sad to lose my reputation. However, it is not gone! No one has missed the old ones at all! Here are my yummy cookies:</div><br />
<b>Pumpkin Cookies</b><br />
<br />
1 c. pure maple syrup<br />
2 c. canned pumpkin<br />
1 c. olive oil<br />
2 t. vanilla<br />
4 c. whole wheat flour<br />
2 t. baking soda<br />
2 1/2 t. baking powder<br />
1 t. salt<br />
2 t. cinnamon<br />
1 t. nutmeg<br />
1/2 t. allspice<br />
1/2 t. ginger<br />
1 t. cloves<br />
<br />
(Some people would defile the <span class="Apple-style-span" style="font-size: x-large;">pumpkinny goodness</span> by adding chocolate chips. I don't. I'll tell you why in a minute.) Mix ingredients. Drop by tablespoonfuls on a greased cookie sheet. Bake for 12-15 minutes at 350.<br />
<br />
Here's why I don't use the chocolate chips:<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">FROST WITH CREAM CHEESE FROSTING</span>. Oh, yes. Bring it on.<br />
<br />
<b>Cream Cheese Frosting</b><br />
<br />
8 oz. cream cheese<br />
1/2 c. butter<br />
1/3ish c. pure maple syrup<br />
1 t. vanilla<br />
<br />
Hallelujah.Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-51753964060234964282010-10-31T20:30:00.000-07:002010-11-01T15:57:43.448-07:00Carrot Cake with Cream Cheese Frosting<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I would prefer to put a pumpkin recipe up here, but I haven't had the time to make anything</span> <span class="Apple-style-span" style="font-size: x-large;">pumpkin.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">We did have a birthday, however, the request was</span> <span class="Apple-style-span" style="font-size: x-large;">carrot cake.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Although I admit, it's still</span> <span class="Apple-style-span" style="font-size: x-large;">ridiculously delicious.</span></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v3yyab4pEM0/TM40gIRYJsI/AAAAAAAAAfM/ZdtQScDfDts/s1600/DSC04296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://2.bp.blogspot.com/_v3yyab4pEM0/TM40gIRYJsI/AAAAAAAAAfM/ZdtQScDfDts/s400/DSC04296.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><u>Carrot Cake</u></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 cups whole wheat flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tsp baking soda</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 TBSP cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 tsp salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp nutmeg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp ginger</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 cup honey</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 cup buttermilk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 eggs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tsp vanilla</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups shredded carrots</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 can crushed pineapples</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake at 350˚ for 50 minutes</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><u>Cream Cheese Frosting</u></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">8 oz cream cheese (room temperature)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup butter (room temperature)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 cup honey</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp vanilla</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Whip all ingredients until thoroughly mixed and enjoy!</span></div>Stacyhttp://www.blogger.com/profile/16232717206630760396noreply@blogger.com1tag:blogger.com,1999:blog-1277759665658718406.post-64906730320473712262010-10-21T12:45:00.000-07:002010-11-01T12:11:45.942-07:00Chocolate Beet CakeWhat? Beets in chocolate cake? Can it be? Oh, it can. And it's delicious. I have a confession to make. I have learned to love many things in recent years. Beets are <i>not</i> one of them. I've tried. Oh, how I've tried. I guess I just never thought of putting them in a chocolate cake. Now I know. And now I love them. As long as they're in chocolate.<br />
<br />
I'm not actually going to put the recipe here because I want you to visit my friend <a href="http://getwelllivewellbewell.blogspot.com/">Claudia's blog</a>. She has wonderful things there, including the <a href="http://getwelllivewellbewell.blogspot.com/2010/08/recipe-chocolate-beet-cake.html">chocolate beet cake recipe</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fmOh6liqpWw/TMCXiuE1smI/AAAAAAAAA64/OLQUzgzrG_s/s1600/rox4-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_fmOh6liqpWw/TMCXiuE1smI/AAAAAAAAA64/OLQUzgzrG_s/s320/rox4-2.jpg" width="320" /></a></div>By the way, she uses <a href="http://www.essentiallivingfoods.com/low-glycemic-sweeteners/organic-coconut-sugar.html">coconut sugar</a> in the cake. <a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Sucanat.html">Sucanat</a> would work as well. But don't forget to put one or the other in the cake. If you do forget because you are overwhelmed and have a screaming 7 month old and a screaming 8 year old and two more who are yelling, "MOM!" constantly, all the grandparents and aunts and uncles who came to celebrate your four year old's birthday will be grossed out and your father-in-law might even be quite rude and hurt your already very embarrassed feelings. Totally hypothetical. I just thought I'd throw it out there...<br />
<br />
Enjoy!Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-87255421242062128022010-10-21T09:23:00.000-07:002010-10-21T09:27:32.022-07:00Yummiest Cornbread Ever<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ok. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You can't eat <span class="Apple-style-span" style="font-size: x-large;">chili</span> without <span class="Apple-style-span" style="font-size: x-large;">cornbread</span>. You just can't. This recipe of Jessica's is truly delicious. In fact, it is <span class="Apple-style-span" style="font-size: x-large;">so </span>delicious that I renamed it, </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Yummiest Cornbread Ever". "Whole Wheat Cornbread" just didn't do it justice.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It just didn't.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><u>Yummiest Cornbread Ever</u></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c. whole wheat flour<br />
1 c. whole grain yellow cornmeal<br />
4 tsp. baking powder<br />
3/4 tsp. salt<br />
2 eggs<br />
1/3 c. honey<br />
1 c. milk<br />
1/4 c. oil<br />
<br />
Blend all ingredients 20 seconds and pour into greased 8" or 9" pan. Bake at 350 for 30 minutes.<br />
(I usually double it and use a 9x13 pan. I bake it for about 35 minutes)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>Stacyhttp://www.blogger.com/profile/16232717206630760396noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-39520120637356828092010-10-21T09:09:00.000-07:002010-10-21T10:21:02.107-07:0013 Bean Chili<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm super excited to help <span class="Apple-style-span" style="font-size: x-large;">Jessica</span> out with her blog. Although, I realized that at least for this recipe, I had to </span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">call</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> her and </span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">get</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> the recipe before I could put it on here. So, who knows if I will actually help? Here's hoping!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And so it <b>begins</b>. I have been </span><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">waiting and waiting </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">for the weather to cool off so that I could make </span><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chili</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. It's one of the best things on a cold day, don't you think? </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well, you should. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v3yyab4pEM0/TMBkwcKK64I/AAAAAAAAAeo/WWVn2hPqQeA/s1600/DSC04559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_v3yyab4pEM0/TMBkwcKK64I/AAAAAAAAAeo/WWVn2hPqQeA/s400/DSC04559.JPG" width="400" /></a></div><div style="text-align: center;"><b><u><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">13 Bean Chili</span></span></u></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 cups dry beans (I used a 13 bean combo, but you can use 12, 15, whatever you can find)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 cups water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 cups vegetable broth</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 garlic cloves, chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 onion, chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 bell pepper (I'm sure you can use whatever color you prefer)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">28 oz. can diced tomatoes</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">28 oz. can tomato sauce</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 can diced green chiles (optional)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 TBSP chili powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp garlic powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp onion powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp red pepper flakes</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp oregano</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 tsp paprika</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 tsp cumin</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp black pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Directions:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> Rinse beans and place in crock pot with water. Cover crock pot, set to low and soak overnight. In the morning, add the broth, garlic, onion, and bell pepper. Turn to high and let sit for about 5 hours. Add the rest of the ingredients and cook until the beans are tender. Serve it up with some <a href="http://jessicaswholefoodrecipes.blogspot.com/2010/10/yummiest-cornbread-ever.html">cornbread</a> and Enjoy!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">P.S. I'm not as good as Jessica, and am <b>addicted</b> to dairy. So, I sprinkled mine with a little cheese. Plus, I think it looks cool in the picture :)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Stacyhttp://www.blogger.com/profile/16232717206630760396noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-57193119163270629022010-10-10T20:48:00.000-07:002010-10-10T20:51:29.075-07:00Speed BreadI love how fast and easy this is. And yum. My mother-in-law came for dinner tonight and she said this recipe needed to be here. (I made the garlic herb version tonight.) So, here it is.<br />
<br />
<b>Speed Bread</b><br />
<br />
4 c. whole wheat flour<br />
1 t. salt<br />
4 t. baking powder<br />
1/2 c. olive oil<br />
<br />
Blend in food processor or mixer.<br />
<br />
Add 1 1/3 cup milk or almond milk (my mom would suggest buttermilk, I'm sure, and I'm guessing she'd be right.)<br />
<br />
Mix until dough forms a ball. Pat dough into an ungreased baking dish. Cut into squares before baking. Bake at 450 for 12-15 minutes until golden.<br />
<br />
You can also add 1/2 t. garlic powder and 1 t. parsley flakes with the milk to make garlic herb bread.Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com1tag:blogger.com,1999:blog-1277759665658718406.post-44710083474236397672010-10-10T20:36:00.000-07:002010-10-10T20:38:07.235-07:00Mexican BeansTry these guys. You will love them. Eat them in enchiladas, on tacos, with chips, or (our fave) on tostadas. Or just plain. <br />
<br />
<b>Mexican Beans</b><br />
<br />
3 c. dry pinto beans<br />
3 cloves garlic, minced<br />
1 onion, chopped<br />
5 t. salt (I know. Use the good stuff like <a href="http://www.realsalt.com/">Real Salt</a> and enjoy its goodness and good-for-you-ness.)<br />
1 t. pepper<br />
1/4 t. cumin<br />
1 jalepeno, diced and seeded (I usually seed 1/2 and leave the rest. I like hot.)<br />
9 c. water<br />
<br />
Put it all in the slow cooker on high for 8ish hours. Drain (reserving liquid). Mash, adding liquid to desired consistency. Serve. <br />
<br />
NOTE: The beans are healthier if you soak them overnight first. But, if you're not always on top of things and forget to soak them, they will cook up beautifully anyway.Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-45285249815099952932010-10-10T20:22:00.000-07:002010-10-10T20:22:19.301-07:00Some NewsSo, I have been so busy that I've hardly posted, as you've noticed. Sorry about that. It might have something to do with not sleeping since I was about 7 months pregnant, which was nine or so months ago. Maybe. <br />
<br />
I digress. <br />
<br />
So, I decided to enlist my cute sisters and darling mother to help me. So, you may see some of their whole food deliciousness on my blog, too! Yea! <br />
<br />
Welcome to Mom (or Mumsie or Barbara or Barb or Babs or whatever she'll go by here) and Adrienne (AKA Panda) and Stacy (who goes by Stacy)!Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-66619921636811737872010-07-11T17:38:00.000-07:002010-07-13T11:42:55.583-07:00YammiesThese are supposed to be called Yam Brownies, but I think that's deceiving because when I hear brownies, I think chocolate. So, I renamed them YAMMIES. Clever, I know. These things are DELICIOUS.<br />
<br />
Yammies<br />
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1 cup butter (now you know why they are so delicious!)<br />
1 cup agave<br />
4 eggs<br />
2 tsp. vanilla<br />
1 1/2 cups whole wheat flour<br />
1 tsp. baking powder<br />
1/2 tsp. salt<br />
2 cups peeled and finely shredded yams<br />
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Preheat oven to 325 degrees. Grease 9x13 inch baking dish. In a large bowl, cream together butter and agave. Beat in the eggs, one at a time. Add vanilla. Stir in the dry ingredients just until blended. Fold in the yams. Spread the batter in the baking dish. Bake for 35-40 minutes at 325, until a toothpick inserted in the middle comes out clean. Eat and enjoy!Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0tag:blogger.com,1999:blog-1277759665658718406.post-9615673525602883072010-06-05T14:35:00.000-07:002010-06-05T14:51:36.646-07:00An ApologyI've been slacking on my blogging duties. I apologize. I have been very busy doing this:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fmOh6liqpWw/TArF14RQZuI/AAAAAAAAAxI/CsRWp_oet3w/s1600/pandabum.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 295px; height: 320px;" src="http://4.bp.blogspot.com/_fmOh6liqpWw/TArF14RQZuI/AAAAAAAAAxI/CsRWp_oet3w/s320/pandabum.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479409426078131938" /></a><br />It's a hard job, but somebody's gotta do it, right? <br />Anyway, I have many recipes to share with you, and I will. Soon. I promise. <br /><br />In the meantime, I have to tell you about this wonderful book I read called <a href="http://www.amazon.com/Diet-Rebels-Cookbook-Eating-Clean/dp/1599553619/ref=sr_1_1?ie=UTF8&s=books&qid=1275773537&sr=8-1">The Diet Rebel's Cookbook</a>. I LOVE it. And the two women who wrote it have recipe blogs. Would you like the links? I thought so.<br /><br />Jillayne Clements has a lovely blog called <a href="http://jillayneclementscooks.blogspot.com/">Cooking Tips and Recipes</a>.<br />Michelle Stewart has an equally lovely blog called <a href="http://gettingrealwithfood.blogspot.com/">Getting Real With Food</a>.<br /><br />They only use whole grains and unrefined sweeteners! Hallelujah! Plus, I learned a lot of great things about sprouting (like how to make sprouted wheat flour). <br /><br />It is probably weird how excited I am, but I've learned to embrace my weirdness.Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com2tag:blogger.com,1999:blog-1277759665658718406.post-76236603247524512752010-04-26T12:05:00.000-07:002010-04-26T12:44:13.314-07:00Tomato-Pesto LasagnaThis is probably my favorite recipe EVER. I have to double it and we still polish off both of them. It is SO GOOD.<div><br /></div><div><b>Tomato-Pesto Lasagna</b></div><div><br /></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><div><b>Tomato Sauce</b></div><div>1/2 cup olive oil</div><div>1 chopped yellow onion</div><div>2 cloves garlic, minced</div><div>2 28 oz. cans diced tomatoes</div><div>2 bay leaves</div><div>Pinch red pepper flakes</div><div>2 teaspoons oregano</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon ground pepper</div><div><br /></div><div>Saute onion and garlic in olive oil until onion is translucent. Add tomatoes, bay leaves, red pepper flakes, oregano, salt and pepper. Simmer over medium-low heat for 15 minutes. Remove bay leaves.</div><div><br /></div></span></b></div><div><b>Pesto </b>(This is not a vegan pesto. For a vegan pesto recipe, click <a href="http://jessicaswholefoodrecipes.blogspot.com/2010/03/basil-pesto.html">here</a>. It can be substituted here.)</div><div>2 cloves garlic</div><div>2 tablespoon pine nuts</div><div>2 cups fresh basil, tough stems removed</div><div>2/3 cup grated parmesan cheese (or goat feta - that's what we use)</div><div>1/2 cup olive oil</div><div>1/4 teaspoon olive oil</div><div><br /></div><div>Blend all ingredients in a blender or food processor. </div><div><br /></div><div>9 dried lasagna noodles</div><div><br /></div><div>Boil lasagna noodles. Tricky, eh?</div><div><br /></div><div>Finally, combine the tomato sauce (If you timed everything well, it should still be warm. If not, reheat it.) and the pesto. Lay three cooked noodles on the bottom of a 9x13 pan. Spoon 1/3 of the tomato-pesto mixture on top. Repeat three times. Eat. And eat. And eat. You won't want to stop. I'm so not kidding. The end.</div><div><br /></div><div><br /></div>Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com1tag:blogger.com,1999:blog-1277759665658718406.post-22750698673674384622010-04-26T11:56:00.000-07:002010-04-26T12:04:50.790-07:00Cilantro Lime RiceSince when is <i>rice</i> the most exciting part of a meal? Since I made this the other night. Holy cow.<div><br /></div><div><b>Cilantro Lime Rice</b></div><div><b><br /></b></div><div>5 cups water</div><div>2 1/2 cups wild rice/brown rice/barley blend</div><div>5 teaspoons bouillon</div><div>2 garlic cloves, minced</div><div>1 onion, chopped</div><div>1-2 large limes</div><div>1 bunch cilantro, chopped, divided</div><div><br /></div><div>Place water, rice blend, bouillon, lime juice, garlic, onion and half of the cilantro in a sauce pan. (Make sure the bouillon is dissolved in the water before adding other ingredients.) Cover and cook 55 minutes, or as long as directed for rice. Add the rest of the cilantro when the rice is cooked. Easy peasy. And delicious. If I had known, I would have taken a picture of it for you. But I didn't. Sorry!</div>Jessicahttp://www.blogger.com/profile/00906341702199553264noreply@blogger.com0