Faith's Herbed Oatmeal Pan Rolls

Herbed Oatmeal Pan Rolls

Ingredients:

2 C. water

1 C. rolled oats

3 T. butter

3 ¾ to 4 ¾ C. flour

¼ C. sugar

2 t. salt

2 pkg. yeast

1 egg

Topping:

Parmesan cheese

Italian seasoning

Garlic salt

2 T. melted butter

Boil water and stir in oats.  Remove from heat and stir in butter.  Cool to 120-130° F.  In a bowl, combine 1 ½ C. flour, sugar salt and yeast; blend well.  Add rolled oats mixture and egg.  Blend at low speed until moistened; beat 3 min. at medium speed.  Stir in an additional 1 ¾ cups to 2 ½ cups flour to form stiff dough.

Knead in ½ to ¾ C. flour until dough is smooth and elastic.  Cover and let rest 15 min.  Grease a 9 x 13 pan.  Flatten dough into bottom of pan until it reaches the sides.  Using a floured sharp knife, cut diagonal lines 1 ½ inches apart all the way through dough, turn the pan and cut again diagonal lines, creating a diamond pattern in the dough.  Pour butter and lightly spread over the dough surface.  Sprinkle seasonings and cheese over the top. Cover and let rise.  Bake at 375° for 20 – 25 min.

Cut along diagonal lines to loosen and serve rolls.

Sprouted Wheat Bread

1 1/4 C warm water
2 T active dry yeast
1/4 C olive oil
1/4 C honey
1 1/2 t salt
1 C sprouted grains
2 C sprouted wheat flour
2 C flour

Bake at 350 for 35-40 min.

Jewish Challah Loaf made by Tanner

1 C water
1/4 C butter
2 large eggs beaten
1 1/2 t salt
1/4  C sugar
3 1/2 C bread flour
3 T skim milk powder
1 1/2 t active dry yeast

Use dough cycle.

1. At end of cycle, remove dough from pan and turn onto lightly floured surface.
2. Divide into 6 equal pieces.  Roll each piece into 18" smooth strips that are thicker in the middle and thinner at the ends.
3. Braid the 6 strips and tuck under the ends to form a loaf.
4. Place on lightly greased baking sheet.  Cover and let rise about 30 min. or until doubled in size.
5. Brush with egg yolk mixed with 2 t water.
6. Bake at 375°F for 30-35 minutes.

Turkey or Buffalo Chili

Turkey or Buffalo Chili

From The Fast Metabolism Diet
Servings (15 1-cup)
Prep time: 25 minutes. Cook time: 5 to 8 hours, depending on slow-cooker setting

Ingredients

• 1 to 1½ pounds lean ground turkey or buffalo meat
• ½ cup diced red onion, or more if desired
• 2 Tbls. fresh parsley or cilantro
• 1 heaping Tbls. chili powder (I like more)
• 1 Tbls. minced garlic
• ½ tsp. crushed red chili flakes
• 15-ounce can white beans
• 15-ounce can kidney beans (no sugar added)
• 15-ounce can black beans
• 15-ounce can pinto beans
• 15-ounce can lentils or adzuki beans
• 4 cups chopped zucchini
• 28-oz can crushed tomatoes
• 1 heaping tsp. sea salt

Brown the turkey or buffalo meat in a skillet and drain.
Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red  pepper flakes to the pot. Stir, cover and set aside.
Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.
Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

Black Bean Pasta

1. Gather Ingredients and Devices

Making bean pasta doesn’t take many ingredients. Since many of them are vegan cooking staples, you may already have these ingredients on hand. The basic bean pasta ingredients are bean flour, an egg replacement, olive oil, and water. You’ll also need some tools like a grainmill and pasta machine. Start with this recipe from The Pasta Machine Cookbook by Donna Rathmell German:
For 1/2 lb. of pasta:

• 3/4 cup semolina flour (I used spelt flour)
• 1/3 cup bean flour ( chickpea, pinto, navy, etc)
• 1 egg
• 1 TBS olive oil
• 2 or more TBS water
• I added 1 t psyllium husk flour which really helped it hold together better. 
• should I add salt?

2. Transform Beans Into Flour

The first step to making all of those ingredients into your own bean pasta is to choose your desired bean and make flour from it using a grainmill or a good blender. Or, you could buy your own flour at the store to make this process easier. Try chickpea, black bean, fava, pinto, or navy bean flour.

3. Combine Ingredients and Knead

Take these ingredients, combine them, and knead in a mixer or food processor. You can also knead by hand for five minutes if you wish. Make sure you knead until the mixture becomes smooth and soft. You do not want it to be crumbly. Add more water or oil if you desire.

4. Let Mixture Rest

Right after you knead the mixture, you’ll want to cover it right away with a plastic bag to prevent it from drying out. Then, let it rest for 10 to 15 minutes and you will have a ready-to-use dough.

5. Knead Dough Using a Pasta Machine

Divide the dough into balls and put the dough lumps through the pasta machine. Run it through five, seven, ten, or however many times it takes for the dough to become softer. Make strips from this dough, then run the strip through the machine until you reach your desired thickness.

6. Let Noodles Dry and Then Boil

Let your noodles dry by hanging them somewhere so they don’t stick together. Then, boil the pasta and you’ll have hot, homemade bean noodles!

Homemade Paleo Tortilla Chips

Ingredients

1. 1 cup almond flour
2. 1 egg white
3. 1/2 tsp salt
4. 1/2 tsp chili powder
5. 1/2 tsp garlic powder
6. 1/2 tsp cumin
7. 1/4 tsp onion powder
8. 1/4 tsp paprika

Directions

1. Preheat the oven to 325 degrees F. In a large bowl, combine all of the ingredients together until they form an even dough.
2. Roll out the dough between two pieces of parchment paper, as thinly as possible. Remove the top layer of parchment paper. Cut the dough into desired shapes for chips.
3. Move the dough, with the parchment paper, onto a baking sheet. Bake for 11-13 minutes, until golden brown. Remove from the oven and let cool 5 minutes. Use a spatula to remove the chips from the paper. Serve with guacamole or salsa.

By Rebecca Bohl (PaleoGrubs.com)

Turkey Chili

TURKEY OR BUFFALO CHILI
 Serves approximately 6 (single portion: 1 ½ cups)

1 to 1 ½ pounds lean ground turkey or buffalo meat
½ cup diced red onion, or more, if desired
2 tablespoons parsley or cilantro
1 heaping tablespoon chili powder
1 tablespoon minced garlic
½ teaspoon crushed red pepper flakes 
15-ounce can white beans
15-ounce can kidney beans
15-ounce can black beans
15-ounce can pinto beans
15-ounce can lentils or adzuki beans
4 cups chopped zucchini
4 cups (32 ounces) organic bell pepper– tomato soup or plain tomato soup
1 heaping teaspoon sea salt

Brown the turkey in a skillet and drain. Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover, and set aside. Open and partially drain all five cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and soup to the cooker. Stir well. Keep the cooker set on high for 4 to 5 hours, or adjust heat to low and simmer for 6 to 8 hours. Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

Pomroy, Haylie (2013-04-09). The Fast Metabolism Diet: Eat More Food and Lose More Weight (Kindle Locations 3284-3297). Crown Publishing Group. Kindle Edition.

Buckwheat Waffles

Buckwheat Waffles Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: Makes 8 to 12 waffles, serves 4 to 5.

The fluffiness of these waffles is greatly enhanced by whipping the egg whites and folding them into the waffle batter. The whipped egg whites also help to provide structure for the waffles. You can skip this step, but the result will be a little more dense. When whipping egg whites it's important that everything that touches the egg whites is very clean. Even the smallest amount of fat, butter, or egg yolk can interfere with the whip-ability (is that a word?) of the egg whites. So make sure you separate the eggs carefully, and remove any specks of egg yolk that may have wandered into the whites (it's easiest to do that with a large piece of egg shell).
You can substitute the plain yogurt and milk combination with buttermilk.

Ingredients

• 1 1/2 cups buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Pinch of salt
• Pinch of cinnamon
• 2 eggs, separated, plus 2 additional egg whites for extra lightness
• 2 Tbsp sugar  (sub 1 t stevia)
• 1 cup milk (low fat or regular)  (I'm going to sub kefir for milk and yogurt)
• 1/4 cup water
• 1 cup plain yogurt
• 1/2 cup (1 stick) butter, melted
• Extra pats of butter for serving
• Heated maple syrup for serving
• Berries for serving

Method

1 Turn on your waffle maker, with the setting on medium. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cinnamon.

2 Place the egg whites in a medium bowl and beat with a hand mixer or egg beater. Sprinkle in the sugar as you beat the egg whites.  Beat egg whites until you have soft peaks.
3 In a medium bowl, whisk together the egg yolks, the melted butter, yogurt, milk, and water.

4 Pour the yogurt/milk/butter/egg mixture into the buckwheat flour mixture and stir until just combined. It's okay if it's a little lumpy. Fold a third of the beaten egg whites into the batter until completely incorporated. Gently fold the remaining beaten egg whites into the batter until just combined, and there are no streaks of egg whites. Be gentle so that you do not deflate the egg whites too much.

5 When your waffle maker is ready, working in batches, pour or spoon the batter into the wells, until they almost come to the edge. You will know if you've over-filled it because the batter will spill out of the waffle maker. No harm done, but it's a little messy. I like to grease the inside of my waffle maker with a little butter, to help make it easy to remove the waffles. Cook until the waffle maker indicator indicates that the waffles are ready, or wait until steam stops rising out of the waffle maker. Gently pull the waffles out with a fork.
As you make the batches, the batter may thicken while it sits. If you want, thin it out a bit with some water.
Getting the right balance of doneness is key here. Lightly browned means the waffles will be fluffy, but not crisp. Dark brown means the waffles may be crispy, but a little dry inside. It depends on your preference and your waffle maker. You may need to experiment with a few test waffles to see what works best for you.
Serve with pads of butter, warmed maple syrup, and fresh berries.

Read more: http://www.simplyrecipes.com/recipes/buckwheat_waffles/#ixzz3Ch8eFnpC

Oreo Dessert

1 bag Oreos, crushed
8 oz cream cheese, softened
1/4 C butter
1 C powdered sugar
3 C milk
2 small boxes of instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

Cream together cream cheese, butter & powdered sugar & vanilla.  In separate bowl, mix milk & pudding.  Chill until set.  Fold in Cool Whip after pudding has set.  Add cream cheese mixture.  Layer with Oreos.  Chill until ready to serve.

Tapioca Pudding

3 cups whole milk
1/2 cup quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract

Directions

1. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Chocolate Avocado Pudding

4 avocados
24 dates
8 T cocoa
1 t vanilla
drizzle of water
I added 1/2 can unsweetened coconut cream. 

Mix in food processor.  I tried to do 2 avocados first and there wasn't enough to mix it evenly.

Quinoa Tortillas

Going to try these soon:

Ingredients

• 2 cups toasted quinoa flour
• 1/2 cup millet flour
• 1 1/2 cups water
• Pinch of salt
• 1 teaspoon oil + more for cooking (optional)

Instructions

1. Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.
2. Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
3. Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 - 2 minutes. Flip an cook for another 1 - 2 minutes.
4. Repeat until no more dough remains.

Black Bean Chocolate Cake

Ingredients:

1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR coconut oil
1/2 cup of honey or other sweetener + 1/2 teaspoon pure stevia extract
4 tablespoons unsweetened cocoa powder.
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)
Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:

Preheat oven to 325 degrees Fahrenheit.
Spray a 9 cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.
Dust cocoa all over the inside of the pan, tapping to evenly distribute.
Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder.
Beat butter with sweetener until light and fluffy.
Add remaining two eggs, beating for a minute after each addition.
Pour bean batter into egg mixture and mix.
Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top.
Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch.
After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving.

Zucchini Cake:

I added 1 1/2 C shredded zucchini, 1/2 C almond flour and 1 T coconut flour.  Also topped with coconut and almonds.  It turned out delicious..maybe less eggs next time though...also added 1 1/2 the amounts of salt, baking powder and baking soda.

Frosting:

1/2 cup (1 stick) unsalted organic butter,
1/4 cup sugar
5-6 tablespoons unsweetened cocoa powder
2 tablespoons half and half OR coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Good-tasting pure stevia extract, to taste
Optional addition for a glossy finish:
1 fresh organic egg yolk

Preparation:

Cream the butter in a small bowl until fluffy.
Stir sweetener into butter with a spatula, then beat until smooth.
Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt.
Beat in the half and half and egg yolk, if using.
Add stevia, starting with 1/16 teaspoon. You’ll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.

Natural Deodorant

• 6 T coconut oil
• 1/4 cup (4 T) baking soda
• 1/4 cup (4 T) arrowroot or cornstarch
• essential oils (optional)

Healthy Raw Cookie Dough Balls

Ingredients

• 16 ounces cooked chickpeas, rinsed and drained
• 3 tablespoons raw organic honey
• 1 tablespoon coconut sugar
• 1/8 teaspoon baking soda
• 4 tablespoons raw organic almond butter
• 2 teaspoons vanilla
• Pinch of salt
• 1 1/2 cups vegan chocolate chips (mini's work best)
  
  

Method

1. Combine chickpeas, honey, sugar, baking soda, almond butter, vanilla, and a pinch of salt in a food processor and process until smooth.


2. Remove to a bowl and stir in half a cup of the chocolate chips. Form into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid.


3. In a double boiler, melt remaining cup of chocolate chips. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze until chocolate has hardened, then store at room temperature.