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.

Whole Wheat Croutons

I decided it would be delicious to have homemade wholewheat croutons on our salad for Sunday dinner.  Homemade whole wheat bread really is very versatile and very healthy.

4 large slices whole wheat bread
2 T (approximately) soft or melted butter
1/2 t. (approximately) garlic powder

Butter bread lightly on both sides.  Sprinkle a little garlic powder on top and bottom.  Cut into cubes and place on a heated stone in a 350 degree oven for 5 minutes.  Then stir and mix around and turn oven down to 300 degrees for about 15-20 minutes.  Stir occasionally.  Remove from oven and cool.  Put in bag for use whenever.  They are tastier, cheaper, and healthier than store bought.

Roberta's Slow Cooker Chocolate Lava Cake

 Prep:  15 min.  Cook: 3-4 hours.  Don’t overcook  Makes 12 servings (from Belle Arts)

1 pkg. Devil’s Food chocolate cake mix

1   2/3 cups water           3 eggs           1/3 cup Canola oil

2 cups cold milk             1 pkg. (3.9 oz.) instant chocolate pudding 

Mix

2 cups (12 oz.) semisweet choc. Chips.

1.  In a large bowl combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Transfer to a greased 4 qt. slow cooker.

2.  In another bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 min. or until soft set.

Spoon over cake batter.  Sprinkle with the 2 cups of semi-sweet choc chips.

A toothpick inserted in the cake portion comes out with moist crumbs.  Serve warm.

Recipe for Bean Soup Served in U.S. House of Representatives Restaurant

This soup recipe comes from a Menu from the House of Representatives Restaurant U.S. Capitol that was saved by our friend Claus from Friday, April 17, 1953.  Bean Soup was a featured item on the menu at the House of Representatives Restaurant for many years.  The story goes that in 1904 when the then Speaker of the House, Joseph G. Canon, of Illinois, came into the House Restaurant and ordered Bean Soup.  It was hot and humid in Washington that day; and, therefore, Bean Soup had been omitted from the menu.  "Thundersation," roared Speaker Cannon,  "I had my mouth set for Bean Soup" and, he continued, "from now on, hot or cold, rain, snow, or shine.  I want it on the menu every day."  For many, many years it was on the menu.  Also on the menu was the simple version of Bean Soup:

2 lbs. No. 1 white Michigan beans
Cover with cold water rand soak overnight
Drain and re-cover with water
Add a smoked ham hock and simmer slowly, for about 4 hours until beans are cooked tender.    Then add salt and pepper to taste.  Just before serving bruise beans with a large spoon or ladle, enough to cloud.

Later, the recipe was expanded with a few vegetables and is as follows:

• 1 pound dry white beans, soaked overnight (or quick soaked)
• 1 meaty ham bone or 2 smoked ham hocks
• 3 quarts water
• 3 onions, finely chopped
• 3 cloves garlic, finely chopped
• 4 stalks celery, with leaves, finely chopped
• 1/4 cup parsley, finely chopped
• [Senate version: add 1 cup cooked mashed potatoes]
• salt and pepper to taste

Garnish: minced parsley or chives

Strain the water from the soaked beans and put in a big pot with 3 quarts of water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours.

Stir the chopped vegetables and herbs into the pot--and also the mashed potatoes if you're cooking the Senate version--and cook over low heat for another hour--until the beans are nicely tender.

Remove the bones from the pot--cut off the meat into small bits and return the meat to the pot, discarding the bones.

When ready to serve, ladle into bowls and garnish with pinches of herbs. For "U.S. House of Representative Bean Soup" authenticity, crush a few of the beans in each bowl to thicken the broth and make it slightly opaque.

Please note: this recipe derives from a Senate cookbook circa 1960s...and in my humble opinion is better than the plain Jane prescription listed on the Senate website. Different refs for different chefs.

Immune Support Soup

I don't know if this works or not--but I'm willing to give it a try because I'm so tired of this sinusitus and after Christmas cold and flu that seems to be everywhere. 

 

Immune Support Soup

The warming qualities of ginger can help heat you from the inside-out, making it an ideal ingredient for immune-support foods. Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," part of the 2011 Living Naturally fall lecture series at the clinic.Watch the talk in its entirety.

• 1 quart miso, chicken, vegetable or mushroom broth
• 1 small yellow onion, chopped
• 3 tbsp grated fresh ginger root (or use as little as 1 teaspoon, to taste)
• 5 clove garlic, chopped or crushed (or use as little as 1 clove, to taste)
• 1⁄2 cup sliced shitake mushrooms
• 1⁄2 lemon, juiced
• 1 carrot, grated
• 3 tbsp fresh, minced parsley
• lemongrass (if desired)

Combine the broth, onion, ginger, garlic, mushrooms and simmer for 15 to 20 minutes. Remove from the heat and add lemon juice, carrot, parsley and lemongrass if using. Put cover on pan and steam for 5 minutes. Remove lemongrass before serving; eat up to 4 times a day.

Red Bean and 
Quinoa Chili

Prep time: 1 1/4 hours, 30 minutes if beans pre-cooked
Makes 6-8 servings

• 1 cup dried kidney beans, soaked
• 1 tsp cumin
• 3 cups water
• 2 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 tsp sea salt
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1-2 tsp cumin
• 1 tsp dried oregano
• 1/8 tsp cinnamon
• 1/8 tsp cayenne
• 2/3 cup quinoa, rinsed in warm water and drained
• 1 cup fresh or frozen corn
• 1-2 cups organic tomato sauce
• 1 cup water

Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups water (45 minutes).

Heat oil in skillet on medium heat. Add onion, salt, garlic, pepper and spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beans to other ingredients; simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.

Reprinted from Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair, Sasquatch Books, 2008 on Bastry site.  Bastry

Corn/Black Bean Salad

2 (15 oz.) cans black beans, drained and rinsed well
1 1/2 cups of frozen corn or 1 (15 oz.) can of corn
1 small red onion (diced)
1 can diced tomatoes (15 oz.) drained or 2 fresh tomatoes, diced
1 red pepper, diced
1 stick of celery, diced
1 avocado, sliced

Combine all ingredients and mix well.  Dress immediately with lemon or lime dressing:

1/3 cup lemon or lime juice
1/3 c. oil
2 small cloves garlic, diced
1/2 t. salt or to taste
pepper to taste

Thoroughly mix in blender or food processor and pour onto salad.  You can eat it right away or let the flavors mingle awhile.

Black Beans for Breakfast

2 eggs
3 egg whites

2 T. water

onion salt

1 (15 oz.) can black beans, (drained and rinsed well)

1/4 c. favorite salsa

1 avocado (peeled and sliced)

Whisk eggs, whites and water.  Place a little oil in a fry pan and slowly cook egg mixture until it is set.   Heat black beans and then serve by layering black beans, eggs, salsa and avocado on individual plates or bowls.  A few turns of pepper on top would be nice.

Chop Salad

1 head iceberg lettuce, chopped
2 chicken breasts, cooked
4 tomatoes, chopped
5 ounces of salami, (or something similar)
1 c. moz. cheese, diced or grated
1 (15 oz.) can garbanzo beans, drained and rinsed
1/3 c. whole basil leaves
1 small red onion, chopped small

Mix ingredients in a large bow.  Toss with  cup of bottled Bernstein's Italian Dressing

Whole Wheat French Bread

http://everydayspectechols.wordpress.com/2012/03/22/whole-wheat-french-bread/

Whole Wheat French Bread

Salt Lake Tortellini Salad

Salt Lake Tortellini Salad - R. S. Bulletin

By Cj3. September 2010 16:27

8 oz. Cheese-filled Tortellini                                          1 (15 oz.) can Kidney Beans (rinsed/drained)

1 cup Broccoli Florets                                                     ½ Red Onion (thinly sliced)

4 oz. fresh grated Parmesan Cheese                              ¼ lb. sliced Dry Salami (cut into thin strips)

1 (13 ¾ oz.) can quartered Artichoke Hearts                  1 (16 oz.) bottle Bernstein’s Cheese Garlic Dressing

6 oz. Black Olives (drained/halved)                                1 pint Cherry Tomatoes (halved)

1 (15 oz.) can Garbanzo Beans (rinsed/drained)             1 Avocado (sliced)

Cook tortellini in boiling salted water according to package directions.  Drain well, rinse with cold water, and place in large salad bowl.  Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing.  Refrigerate for several hours.  Just before serving, stir in more dressing, and top with tomatoes and avocado.

Spaghetti--Southwestern Style

1 t. olive oil
4 boneless, skinless chicken breasts, cut into thin strips
2 c. bottled spaghetti sauce
1 (15 oz.) can black beans, rinsed and drained
1/2 c. frozen corn
1 (4 oz.) can diced, green chilies
2 T. chopped cilantro (if desired)
1/2 t. ground cumin
1/8 t. crushed red pepper
12 ounces of whole wheat spaghetti

Heat olive oil and add chicken and cook about 5 minutes.  Stir in spaghetti sauce, beans, corn, chilies, cilantro, cumin and crushed red pepper.  Heat to boiling.  Reduce heat to low and simmer 20 minutes.  Cook spaghetti according to pkg directions and spoon sauce over.

Lola's Cherry Jello

1 large package of cherry jello
dissolved in 2 cups of boiling water
Then add:
2 cups of orange juice
Grated orange peel
5 grated apples

Let set until firm.  Top with whipped cream.  Cut and serve on lettuce leaf and salad plate.   (Lola used to add some crushed pineapple to the whipped cream and then spread it on top to serve.)

Black Bean Soup (from Our Best Bites)

1 T olive oil

4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves 

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
 

Simmer uncovered for about 20-25 minutes or until carrots are tender.h

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 
 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.  Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.
 

 Article printed from Our Best Bites: http://www.ourbestbites.com  I highly recommend their cookbook and their web site.  YUMMY!!!

Oatmeal Cookies

Sherri (my sister) Favorite Oatmeal cookies

1 cup shortening or (1/2 c. shortening and 1/2 c. butter)
1 cup brown sugar

1 cup granulated sugar

2 beaten eggs

1 t. vanilla

1 ½ c. sifted flour

1 t. salt

1 t. soda

3 cups of oatmeal

(nuts are optional)

Thoroughly cream shortening and sugar.  Add eggs and vanilla and beat well.  Add dry ingredients.   Add oats and nuts.  Shape into rolls and wrap in wax paper or plastic.  Chill thoroughly.  Slice ½ inch thick.  Bake on ungreased cookie sheet for 350 degrees for 10 minutes.  (Makes 5 dozen)