The Perfect Bowl of Quinoa

                                          

Quinoa can be used for sweet or savory dishes.  It is packed full of 8 different amino acids (proteins).  You can buy quino in a variety of colors.  I will often keep a pot of quinoa in the fridge so it is available whenever I need it.  You can add it to salads, soups or as a side dish for meals or just a quick snack.  Add any sauce or seasonings you would like.  You can cook it in the mornings with vanilla, a splash of milk (any kind), cinnamon and raisins just like a bowl of oatmeal.  I will eat it with a diced up boiled egg mixed in and fresh mozzarella crumbled over the top.  Check out my site for a variety of quinoa recipes. (To the right on the side bar there is a label for "quinoa".) The possibilities are endless.  Maybe you have already discovered the joy of quinoa!

Complements:  Feeding the Whole Family

1 cup quinoa
1/2 tsp. sea salt
1 3/4 cups water

Rinse quinoa with water and drain.  (The surface of quinoa has a chemical called, saponin.  This is a natural coating.  It can have a bitter, soapy taste.)  Place rinsed quinoa, salt, and water in a 2 quart pot.  Bring to a boil, reduce heat to low, cover, and let simmer 15 to 20 minutes (usually closer to 15 minutes).  Don't stir the grain while it is cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  I usually remove it from the heat, crack the lid and let it sit another 5 minutes.  Fluff with a fork before serving.  Enjoy!

Paleo Blueberry Muffins

                                               

These are delicious!  They are very moist and very filling.

2 cups organic almond flour (or meal)
1/4 teaspoon baking soda
pinch of salt
4 tablespoons honey
1 cup coconut milk, full fat (from the can)
4 tablespoons coconut oil, melted
2 eggs
1/2 cup fresh blueberries

Preheat the oven at 350 degrees.  In a large bowl mix the dry ingredients (almond flour, baking soda, salt).  In a separate bowl mix the wet ingredients (coconut milk, egg, hone and coconut oil).  Pour into the almond flour mixture and mix to form a batter.  Fold in the blueberries.  Pour batter into paper lined muffin pan cups.  Bake for 20 minutes.  Wait until they are completely cool before removing them from the baking pan.  Enjoy!

Spelt Muffins

                                   

These are our new favorite muffin around our house.  In the picture above I modified the recipe a bit.  I think I even added some millet.  However, the recipe is the best when made with the ingredients listed below!

1/2 cup honey
1/3 cup coconut butter
1 cup pumpkin, pureed
2 eggs
1 1/2 cup whole grain spelt flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon pumpkin spice
1/2 teaspoon salt
1/3 cup chocolate chips (optional)

Combine the honey, coconut butter, pumpkin and eggs.  Mix until combined.  Set aside.  In a separate bowl combine the spelt flour, baking soda, baking powder, pumpkin spice, salt and chocolate chips.  Gently mix the dry ingredients into the wet ingredients.  Place dough in muffin cups and bake at 350 degree for 15 minutes (or until they are baked through).  Enjoy!!

Ultimate Breakfast Biscuit

These will get gobbled up. They are packed with protein, healthy fats and very little sweetener.

1 cup whole grain spelt flour
1 cup almond flour (I ground up 1 cup of almonds in a food processor)
1/2 teaspoon sea salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup organic dark chocolate chips
4 tablespoons organic agave sweetener or honey
6 tablespoons apple sauce
1/4 cup virgin coconut oil, melted
4 tablespoons unsweetened almond milk (or milk of your choose)
1 teaspoon pure vanilla extract
1 cup berries

Preheat oven to 375 degrees. Combine dry ingredients, including chocolate chips in a bowl and stir well. Combine wet ingredients in a separate bowl and combine well. Add the wet ingredients to the dry ingredients and stir just until combined. Spoon a rounded 1/4 cup of batter onto baking sheet and press berries into the top (I will add more next time, two on top were not enough). You'll need to leave about 2 inches in between each biscuit. Bake for 15-18 minutes. Allow to coll for a few minutes then place on a wire rack to cool further. These are best eaten fresh, otherwise store in air tight container and chill. Warm gently in oven to refresh. Enjoy!

Baked Oatmeal

You will never need another baked oatmeal recipe again! This is packed with whole grain extra thick oats, all kinds of fruit, protein (egg, nuts and milk of your choose) and the wonderful unrefined sweetener maple syrup.

1 cup extra thick rolled oats (gluten-free if need)
1/4 cup chopped walnuts or pecans, lightly toasted, divided
1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
pinch of salt
1/8 - 1/4 cup maple syrup (Depending on the sweetness you like.)
1 cup organic whole milk (or any other milk you use)
1 large egg, lightly beaten
2 tablespoons butter or coconut oil melted and cooled slightly
1 teaspoon vanilla extract
2-3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup blueberries or raspberries (fresh or frozen)

Preheat the oven to 375 degrees. Lightly grease a 2-quart baking dish. In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 20-30 minutes (mine always takes around 20 minutes), until the top is browned and the oats have set. Let cool 10 minutes before serving. You may enjoy drizzling milk of your choose over the warm oatmeal. Enjoy!

Spelt Scones

Complements: www.care2.com

2 1/4 cups whole grain spelt flour
1/2 cup raw organic cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
1 egg
1/2 cup organic buttermilk (or organic unsweetened soy milk works great!)
1 teaspoon pure vanilla extract
1/2 cup chocolate chips or berries

Preheat oven to 400 degrees. Combine the flour, sugar, baking powder, baking soda and salt in large bowl. Add the butter and with a pastry blender or two knives cut the butter in until it is well combined or resembles course crumbs. In a sperate bowl stir together the egg, buttermilk and vanilla. Add to the flour mixture and gently combine. Form the dough into 8 balls (I shaped mine into triangle shapes) and place on baking sheet at least 2 inches apart (they expand!). Bake until golden brown about 15 minutes. Enjoy!

Cinnamon Raisin Swirl Bread

Try this bread warm from the oven topped with real butter (ok just as fantastic with Earth Balance spread too)! I know why the recipe makes 4 loaves, because this bread won't last long around your house.

Adapted from Artisan: Bread in Five Minutes a Day

Makes four 1-pound loaves.

1 3/4 cup lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup butter, melted
3 1/2 cups whole wheat flour
3 1/2 cups unbleached white flour
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins (optional)
Egg wash (1 egg beaten with 1 tablespoon of water)
1-2 tablespoons raw cane sugar

Mix together the melted butter, warm water, eggs and honey. Add the yeast and allow to sit 5 minutes. Knead in the flour. Knead the dough for 8-10 minutes on low with standing electric mixer or by hand for 10 minutes. The dough will be slightly sticky. Add a little more flour if needed, but don't over do it. Cover (I cover my dough with a plastic bag and then a tea towel) and allow to rest at room temperature until dough rises and doubles in size (about 1 - 1 1/2 hours). Dust the surface of the dough with flour and cut off a 1-pound piece. (Or divide your dough into 4 equal balls if you don't have a scale) On a lightly floured surface, form the dough into a loaf shape. Using a rolling pin (or your hands) roll dough into a 1/4 thick rectangle. Use just enough flour to prevent it from sticking. Mix together the brown sugar and cinnamon. Sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. (You made need to make more brown sugar/cinnamon mixture to complete all four loaves) Top with the raisins. Roll up the dough, jellyroll-style. Allow the bread to rest and rise, covered, in a buttered loaf pan for 1 hour. About 10 minutes before baking, preheat the oven to 350 degrees. Brush the loaf with egg wash and sprinkle with the raw sugar. Bake near the center of the oven for about 25 minutes. I baked 2 loaves (I cut the recipe in half) at the same time and it took 30 minutes. Remove the loaf from the oven. Let rest, covered with a tea towel for 10 minutes. Remove the loaves from the pans and cover again with a tea towel. Allow to rest 5-10 more minutes and then dig in while still warm. Enjoy!

Ultimate Oatmeal

This is morning comfort in a bowl! I guarantee you will not go back to your old ways of oatmeal making (that is if you don't already cook your oatmeal in this way). When I was head cook for a Christian camp (Tall Timber Ranch!) I would serve this to over 200 high school campers and I would rarely have any leftovers. This is not your average camp slop!

The following proportions will feed around 3-4 people.

2 3/4 cups water
1 1/2 cup extra thick rolled oatmeal (any mixed rolled grains work well (barley, rye ect..), but use at least half extra thick rolled oats)
1 small pear or apple peeled and cubed (this is optional, if you don't use the chopped pear or apple then increase your water to 3 cups)
2 tablespoons brown sugar or honey
raisins
craisins
chopped walnuts
2 tablespoons organic whole milk (or any milk of your choose)

Place the cubed apple or pear in a pot with the water. Bring to a boil. When the water starts boiling turn off the heat (but do not remove the pot from the burner) and add the oatmeal. Let it sit. After about 20 minutes slightly stir the oatmeal. If there is still water remaining you can cover and let sit a few more minutes. Add the sugar, raisins, craisins, chopped walnuts and milk. Stir and serve. Another way of serving the oatmeal is to put all the "toppings" out on the counter and allow individuals to add what they want to their oatmeal. You can even include fresh berries, apple butter, maple syrup or anything you can think of! The key is in the "cooking" of the oatmeal. Enjoy!

Bob's Red Mill "Outrageous Muffins"

These muffins are loaded with healthy fats, protein and a variety of grains. They are low in sugar and have a very "hardy" taste to them.

Complements: Bob's Red Mill

1/3 cup whole soy flour
1/3 cup cornmeal
1 cup whole wheat pastry flour
1/4 cup wheat germ
3/4 teaspoon salt
1/2 cup brown sugar
1 cup ground almonds (I ground them in my magic bullet)
1 teaspoon baking soda
2 large eggs, beaten
1 cup yogurt, plain
1 teaspoon vanilla
1/3 cup vegetable oil
grated peel of 1 large orange (no white pith) (optional)
1/2 cup raisins
1/2 cup dried apples, diced

Preheat oven to 350 degrees. Prepare muffin tins, set aside. Mix dry ingredients and dried fruit together in a large bowl. Combine wet ingredients and stir into dry ingredients just until moistened. Batter should be lumpy. Fill prepared muffin tins 2/3 full. Bake 25 minutes. Allow muffins to cool for 5 minutes before serving. Makes 12 regular sized muffins or 24 mini muffins. Enjoy!

Butter Horn Rolls

The eggs and butter in these rolls help bring up their protein and fat content. I always encourage a bread product with good sources of protein and fat to balance out the carbohydrates. You can make the dough in the morning and then have fresh rolls for dinner! Or you can make the dough in the evening and then make them into sweet rolls in the morning (see note below directions).

2 1/2 teaspoons yeast
1 cup warm water
3 eggs, well beaten
1/2 cup melted butter
1 teaspoon salt
1/3 cup cane sugar
1/2 cup barley flour
1/2 cup whole spelt flour
1/2 cup whole wheat flour
2 1/2 cup unbleached all-propose flour

Dissolve yeast in water and add remaining ingredients in order, stirring well. I placed the ingredients in my mixer and mix for about 1 minute. The dough will be sticky. DON'T add any additional flour. Cover with plastic wrap and a towel and refrigerate overnight or during the day. I only let the dough sit for four hours in the refrigerator (I didn't plan ahead too well) and they still turned out great. Turn the cold dough onto a floured board (the butter in the dough has hardened and the dough is no longer sticky, but you'll need to flour your working space well). Roll into a large circle 1/3-1/2 inch think. Butter dough, cut in about 40 narrow, pie shaped wedges and roll from wide end to the point. Place on a greased baking sheet, turning pieces into slight crescent shapes and let rise until light (20 - 30 minutes is fine). Bake at 400 degrees for 12 minutes (or until lightly browned). Enjoy!

Note: For a delicious sweet roll: After buttering circle, sprinkle lightly with cane sugar and dot with raisins (or Cinnamon). Roll and bake as directed above. You could even frost with powdered sugar frosting ;).

Buttermilk Doughnuts

Saturday morning pleasures!

Complements: www.recipezaar.com

1 tablespoon dry active yeast
1/2 cup warm water
1/2 buttermilk
3 tablespoons butter, melted
3 tablespoons sugar
2 1/2 - 3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil for frying

glaze
2 1/2 cup sifted powdered sugar
1/4 cup milk

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, butter, sugar and 1 1/2 cup flour, baking powder and salt; mix well. Add enough remaining flour to make a soft dough. Turn dough onto a floured surface and knead several times. Roll dough to 1/2 inch think and cut with a 2 1/2 inch doughnut cutter. Place doughnuts on a lightly floured surface, cover and let rise 45 minutes. Heat 3 inches of oil to 375 degrees. Drop in a few doughnuts at a time. Cook about 2 minutes or until lightly golden in color, turning once. Drain well on paper towels. To make the glaze mix together the powdered sugar and milk. Sprinkle doughnuts with sugar or glaze. Enjoy!

Baked Spelt Pudding

This is very similar to rice pudding, but it is made with spelt berries. This makes a great snack, dessert or a yummy breakfast cereal. If you make a large batch (it takes a few hours to bake) and save it in the refrigerator you can reheat it in the morning or eat it cold. I like it warm with a little extra cream over the top and added fruit.

Complements: Bob's Red Mill

1/2 cup spelt berries
4 cups milk (any kind you choose, I used whole milk)
1/2 cup sugar (it came out very sweet. I think next time I will cut the sugar down to 1/4 cup and then add some honey at the end if it needs a little more sweetening)
1/4 teaspoon salt
1/8 teaspoon cardamom (I didn't have this spice, but it sounds lovely)
1 teaspoon vanilla
cooking spray
dash of ground cinnamon

Place spelt in medium saucepan. Cover with water to 2 inches above spelt; bring to a boil. cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain. Preheat oven to 275 degrees. Place spelt in a food processor; process 45 seconds or until spelt resembles coarse meal. combine spelt, milk, sugar, salt, cardamom and vanilla in a 2 quart casserole dish coated with cooking spray. Bake for 3 1/2 hours, stirring every hour to prevent a skin from forming. Let stand 5 minutes. Sprinkle with cinnamon. Serve warm or chilled.

Note: After about 2 hours cooking it at 275 degrees I turned up the heat to about 325 degrees and cooked another 1/2 an hour. It will continue thickening after it sits for awhile. Although, spelt berries do take awhile to cook so don't under cook the pudding.

Enjoy!

Applesauce Spice Muffins

I am sorry the picture is out of focus, but I had to post these muffins. They are very, very good. A bit high in sugar, but I suggest using raw sugar (it makes me feel a little better when indulging in a recipe like this one ;)).

2 eggs
1 cup raw sugar
3/4 cup safflower oil (or your choice of cooking oil)
3/4 cup applesauce
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 tablespoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of raisins or walnuts (or half and half) (optional)

Beat together eggs, sugar, oil and applesauce. Add all dry ingredients and mix just until blended. Stir in raisins and/or nuts. Fill muffin tins. If you like you can sprinkle 1 teaspoon of brown sugar on top of each muffin. Bake at 375 degrees for 15 - 20 minutes. Enjoy!

Banana Bread II

Gluten-free and a wonderful change from wheat.

1 cup mashed bananas (about 3)
2 eggs
1/3 cup melted butter
2 tablespoons milk (organic cows milk or unsweetened soy)
1/3 cup brown sugar
1/3 cup agava sweetener (or honey)
1 cup buckwheat flour
1 cup brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda

Beat together mashed bananas and eggs. Add butter, milk and sugars. Mix until well blended. Mix dry ingredients together and gently fold dry ingredients into the wet ingredients. Do not over mix. They work great as mini muffins. Bake at 350 degrees for 12 -15 minutes if doing muffins. Otherwise, bake for 30-35 minutes if using an average bread pan.

Whole Wheat Honey Sweetened Blueberry Muffins

Compliments of: Hopkins Healthy Home Cooking

2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 cup honey
1 beaten egg
1 cup buttermilk (or unsweetened soymilk)
3 tablespoons butter (or safflower oil)
1 cup blueberries

Mix dry ingredients in a bowl. Make a hole in the center of dry ingredients and add egg, buttermilk and butter. Add fruit. Stir until moistened only. Do not over stir. Fill muffin tins. Bake at 375 degrees for 15 minutes. Enjoy!

Vegetable Tofu Scramble

Compliments of: Diet for a New World.
I could easily make this a couple of times a week. A wonderful recipe.

2 tablespoons olive oil
1 pound firm tofu
1 medium onion, chopped
1 medium zucchini, cut into 1/2 -inch-thick rounds
3/4 cup corn kernels
4 ounces asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
2 mediium tomatoes, cut into 1/2 inch cubes
1/2 cup finely chopped fresh basil
2 tablespoons tamari or soy sauce
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cyenne pepper

In a large skillet, heat the oil over medium-high heat. Add the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari, cumin, turmeric and cyenne pepper and stir-fry until the tomatoes are heated through, about 1 minute. Serve with whole wheat tortilla and salsa (like a breakfast burrito) or with whole grain toast (like Ezekel Bread). Enjoy!

Pancakes (gluten-free if you want)

2 eggs
1 cup buttermilk
1/2 cup 2% milk
3 tablespoons safflower oil
1 1/2 cup whole wheat pastry flour (or all brown rice flour or whole grain spelt flour)
1 1/2 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt

Place eggs, milks and oil in a mixing bowl and mix together. Add remaining ingredients and mix just until blended. Place 1/4 cup of batter on griddle at medium heat. Flip pancake after you see bubbles forming on the top. Cook through. Enjoy!

Waffles (gluten-free if you want)

Crispy on the outside, soft on the inside!

1 cup whole wheat pastry flour (or spelt flour for wheat-free or brown rice flour for gluten-free)
3/4 cup brown rice flour
1 tablespoon baking powder
1/4 teaspoon of salt
2 eggs
1 cup buttermilk (or unsweetened, plain soy milk)
3/4 cup 2% milk (or unsweetened, plain soy milk)
1/2 cup oil


Mix together the flours, baking powder and salt. Set aside. In a large mixing bowl mix together eggs, milks and oil. Gently whisk in the dry ingredients. (Do not over mix) Pour batter onto grids of preheated, lightly greased waffle baker. Close lid . Bake according to manufacturer's directions. When down top with anything you choose, but they are tasty plain too. Enjoy!

Morning Glory Muffins

2 cups of finely shredded carrots
1 cup finely chopped apple
3 eggs
3/4 cup oil
2 teaspoons vanilla
2 cups flour (I use 1 cup whole spelt, 1/4 cup brown rice, 1/4 cup whole wheat pastry, 1/2 cup unbleached white)
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon backing soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)

Mix carrots, apple, eggs, oil and vanilla together and set aside. Mix flours, sugar, baking powder, baking soda, salt and cinnamon together. Gently fold the dry ingredients into the wet ingredients. Bake at 350 degrees for 30 minutes. If you are making mini muffins bake for 12 - 15 minutes. Enjoy!

Blueberry Oatmeal Muffins

Adapted from: closetcooking.blogspot.com

3/4 cup rolled oats
1 cup spelt flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup vanilla yogurt
1 ripe banana mashed
1/4 cup melted butter
1 egg
1 cup blueberries

Mix oats, flours, baking powder, baking soda, cinnamon and salt together and set aside. In a separate bowl mix brown sugar, maple syrup, yogurt, banana, butter and egg together. Gently mix the dry ingredients into the wet ingredients and toss in blueberries. Bake at 350 degrees for about 20 minutes. Enjoy!