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.