Wheat Berry Delicious Salad

Salad:

• 1 cup wheat berriesAdd to list
• 3 cups water
  Cook wheat berries about 45 minutes until softened.  Drain and cool.  
  In a salad bowl mix together the cooked wheat berries and the following ingredients.
• 1 15-ounce can garbanzo beans (rinsed well and drained)Add to list
• 1 English cucumber, peeled, seeded and diced Add to list
• 1 organic green bell pepper, seeds removed and diced
• 1 carrot, diced (about 1 cup) Add to list
• 1/4 red onion, diced (or a little more--to taste)
• 1/3 bunch parsley, chopped Add to list
• 1/2 c. low-fat cottage cheese

Dressing:

Whisk or stir together the dressing and pour over the salad, mixing well.

• 1/2 cup mayonnaise (or vegan mayonnaise) Add to list
• 2 tablespoons lemon juice Add to list
• 2 tablespoons apple cider vinegar Add to list
• 1 teaspoon dried dill Add to list
• 1 teaspoon unrefined sea salt Add to list
• 1 teaspoon dried basil Add to list
• 1 teaspoon minced garlic

Frosted Apple Bites

3 dozen

1/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg
2. cups whole wheat flour
1 t. vanilla
2/3 c. evaporated milk
1 c. peeled, diced apples
1 c. milk chocolate chips
1 c. chopped walnuts or pecans, (optional)

Preheat oven to 350 degrees F.  Grease cookie sheets
Cream together butter, brown sugar, and egg in a large bowl.  Add baking soda, salt, nutmeg, and flour.  Mix well and then add vanilla and evaporated milk.  Fold in apples, chocolate chips, and nuts, if using.

Drop by teaspoonfuls onto greased cookie sheets and bake 12 to 14 minutes.  Remove cookies to a wire rack.  Cool slightly and then frost with Cinnamon Glaze while cookies are still warm.

For glaze:  Mix all ingredients in a medium bowl until smooth and a good consistency for frosting.
          --From Lion House

ATC's favorite Black Bean Soup

BLACK BEAN SOUP

1 lb black beans, soaked 8 cups low sodium broth or water 1 tablespoon kosher salt 1 cup onion, chopped 1 cup green pepper, chopped 1 cup celery, chopped 1 cup carrots, chopped 8 tablespoons olive oil 6 garlic cloves, peeled 1 1/2 teaspoons cumin (or to taste) 4 teaspoons white vinegar Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.Cook over low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary

Favorite Cauliflower Recipe

1 medium head cauliflower (abt 2 lbs)
1 medium red onion, cut into 8 wedges
1 T. fresh lemon juice
1 T. olive oil
2 large cloves garlic, finely chopped
1 T. chopped fresh parsley
1/4 t. coarsely ground pepper
2 T. freshly grated imported Parmesan cheese
2 T. freshly grated or shredded Asiago cheese
1/4. c. shredded provolone cheese

1.  Separate cauliflower into flowerets.  Heat 1 inch salted water (salted water is 1/2 t. salt to 1 cup water) to boiling in a 3-quart saucepan.  Add cauliflower, onion and lemon juice.  Cover and heat to boiling; reduce heat.  Simmer about 6 minutes or until cauliflower is just tender; drain

2.  Heat oven to 425 degrees.  Add oil to ungreased square pan, 9 x 9 x 2 inches, stir in garlic and parsley.  Heat uncovered in oven 5 minutes.

3.  Spread cauliflower and onions in pan; sprinkle with pepper and cheeses.  (Those mentioned are the best but any cheese will work in a pinch)  Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.

Whole Wheat Bread by Tad

Mix together:
1 cup warm water (115 degrees to 120 degrees)
2 T. yeast (heaping Tablespoons.)
Set aside

Place in Mixer:
2 T. salt
1/3 - 1/2  c. oil
1 c. honey (or could substitute sugar (3/4 to 1 c. sugar)
4 c. warm water
6 c., whole wheat flour
1/2 c. gluten flour

Mix well and then add yeast mixture, continue to mix.

Slowly add:
5-6 c. more wheat flour

Add only enough flour until dough pulls away from bowl and is still a little sticky.  Mix for 3 minutes.  Let rest for 7 minutes.  Mix for another 10 minutes.  

Divide dough in fifths (or fourths, if you have very large loaf pans), then roll each out and shape into loaves. Cover and let rise until around double in size (be careful not to let them "over rise," or they can fall)--approximately an hour to an hour and a half.

Bake in preheated oven @ 350 degrees for 30 minutes.  Remove from pans immediately and let cool on bread racks.  Do not cut into the loaves for 30 minutes

Apple Cobbler

3  cups sliced apples
3/4 c. water
1/2 c. sugar
Bring to a boil
Mix 1 1/2 T. cornstarch plus 2 T. cold water together.  Add to apple mixture.  Boil 1 minute until slightly thick.  Dot with butter.

Mix together crisp cobbler for top:

3/4 c. sugar
3/4 c. flour
1/2 c. butter

Mix together with pastry blender in bowl until mixture is smaller than pea size.  Sprinkle on top of apples mixture.  Bake 400 degrees for abt 20 minutes.