Freezer Cooking with Slow Cooker Recipes Welcome Pinners! Please be sure to check out my Real Food tab at the top to find more slow cooker freezer meals! Also, I love to see everyone excited and sharing on their blogs and social media when they use my recipes, but please be sure to link back to me and do not publish the entire recipe! Thanks! My new Ecookbook, From Your Freezer To Your Family , full of new recipes, nutrition info, grocery lists and cute labels! Like I mentioned in my post the other week, the last time I did a big cooking day, I had a big ah-ha moment. Although, I had a blast with Lauren, it was logistically very difficult to accomplish. So this latest big cooking day, I did it by myself and only did slow cooker recipes. Basically, all I was did was chop vegetables and assemble ingredients. Even with doing it this way, it was still a 3 hour affair, but during this time I was able to finish all the cooking AND the cleaning. Once I was done and cleaned everything up, I felt like I had invented electricity!
Whole Wheat Blueberry Pancakes Whole wheat pastry flour is seasoned with cinnamon, vanilla extract and sugar before being cooked on the stove. These whole wheat pancakes are punctuated with sweet tart blueberries, but try these flexible flapjacks with any of your favorite fruit baked in. This recipe comes to us from Sadie of Sweet Smart Vegan. Serves 2 1 cup whole wheat pastry flour2 teaspoons baking powder1/2 teaspoon cinnamon1/4 cup sugar2/3 cup nonfat milkor2/3 cup nondairy milk alternative1 teaspoon vanilla1 cup blueberriesa little nonstick cooking spray, for preparing the skillet Place the pastry flour, baking powder, cinnamon and sugar together in a large bowl. Place the milk and vanilla together in a separate medium bowl. Prepare a skillet with a light layer of nonstick cooking spray. Nutrition Information Whole Wheat Blueberry Pancakes Servings per Recipe: 2 Amount per Serving Calories: 380.7 Calories from Fat: 16 Total Fat: 1.8g Saturated Fat: .3g Cholesterol: 1.6g Sodium: 399.8mg Potassium: 408.9mg Carbohydrates: 84.8g
The Crafty Blog Stalker: The Best Homemade Ranch Recipe Ranch is a staple around here, and in fact it gets it’s own spot on the food triangle. Because Ranch is so important we have become Ranch Snobs. We spend a lot of money on that white creamy goodness because we want the good stuff. I have always preferred homemade dressings to store bought but have also bought plenty of bottles in my day. Last week I came across a BYU Creamery Ranch Dressing recipe from “One Good Thing” by Jillee. Ingredients: Black Pepper ¼ CParsley Flakes 1 1/2 CGarlic Salt ½ CKosher Salt 2 TbspGranulated Garlic ¼ CGranulated Onion 3/4 CDill Weed 2 TbspProcedure:1. We bought all of the spices in the bulk section at WinCo (love that store) and spent about $2.50, THAT’S IT! Start by putting all the dry ingredients into a gallon size zip bag I started with the bowl but found the zip bag made it much easier to mix all of the dry ingredients together. Whip with a whisk till well combined. The recipe says to let it sit in the fridge for 2 hours but it is already nice and thick.
Snack Girl: eat healthy snacks Seven soups every Saturday: blended soup recipes If you're trying to convert vegetable haters to vegetable lovers, purée those carrots and broccoli and cauliflower and potatoes until they metamorphose into something altogether new. That technique just happens to make the very best soups, too. All kinds of soups benefit from a brief encounter with an immersion blender or standing blender, so don't limit your blended soups to vegetable-based creations. Grains, seafood, tofu -- almost any soup, when puréed to a smooth consistency, takes on a completely different character. No chewing needed -- these soups slip right down your throat -- though croutons or a crunchy garnish add lovely textural interest. Seven blended soup recipes caught my eye this week: Blended lentil soup, from Kath Eats Real Food Provencal seafood bisque, from Simply Recipes Vegan cream of mushroom soup, from Joy the Baker Winter squash soup with pimenton and preserved lemon, from Jeanette's Healthy Living Creamy herbed cauliflower soup, from Healthy.
Recipe Snobs: Cinnamon and Sugar Pull-Apart Bread I feel like through life we are always finding new things out about ourselves. Like for instance, as a kid I loved clam chowder. Now, I’ve come to realize that I really don’t care for it all that much, and that the only reason I was so crazy about it as a kid is that I thought it was fun to bite into the pieces of clam and have it feel and sound like you were biting into a balloon. I know… I was kind of a weird child, but weren’t we all ;) Anyways, through this blogging experience I have found that I love taking picture, but not just any picture. I really hate lugging around a camera just to have everyone pose awkwardly for some random photo somewhere. So I have an excuse for my addictive impulse to always shoot ingredients while I am pouring them, and I completely release full responsibility for my actions to my little split personality french photographer… who exists in my brain. Where was I going with all this?? Printable Recipe In a large mixing bowl, mix 2 cups of flour. Sugar. Dough
Hungry Girl go to hungry-girl.com Copyright © 2014 Hungry Girl. All Rights Reserved. Creamy Herbed Cauliflower Soup. Organic. Vegan My Creamy Herbed Cauliflower Soup is a warming way to get your cruciferous veggie intake. All you need is a big head of organic cauliflower, one big potato, a sweet onion, a few pantry items and a creative does of herbs and spices like saffron, chives, garlic and thyme. This soup can be in your bowl in under 30 minutes. Sluuurp!... Organic Cauliflower. I'll admit that I often avoid buying cauliflower simply because it looks a tad intimidating. Cauliflower and Health. Easy, Creamy Cauliflower Soup. Saffron Roux1 cup plain soy milk1 cup veggie broth or water + veggie bouillon cube1/4 cup whole wheat flour1 tsp saffron strands Topping:crumbled cauliflower florets, fresh parsley Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. Garnish with fresh raw cauliflower crumbles Note: When re-heating, you may want to add a bit more soy milk or veggie broth to thin out the soup. Other Optional Ingredients:*2 Tbsp Nutritional Yeast*1 Tbsp Vegenaise*1 cup tempeh cubes*2 cups leafy greens, chopped*fresh ginger
Sausage Crescent Rolls This is an all-time favorite atMama Holli's house. It is a tradition to serve theseChristmas morning while we open our gifts. These babies also make a wonderful manly appetizer! The menfolk just love to munch on these while standing in front of the TV watching some kind of sporting event. Mama Denise in Texas has been serving these up for years at all of her wonderful parties! The best thing about this recipe is that it can be made ahead and frozen until ready to use! Here we go! Easy Ingredients 1 pound of mild pork sausage 2 cans of crescent rolls 1 block of cream cheese, softened 1 egg white poppy seed Sausage Crescent Rolls Brown and drain sausage. Spread the egg whites over the tops of the loaves with a brush. I like to spice this up a bit and I add 1 Tbs. green chilies and 1/3 cup of pepper jack cheese to the sausage and cream cheese! Either way it is delicious! Fabulous Warm Blue Cheese, Bacon, and Garlic Dip Each time I bring this to a party they allscream for the recipe!
How to Make Bacon Jam By JulieVR | Here it is, a recipe for bacon jam. Bacon jam! It is exactly what it sounds like – sticky-sweet bacon (with finely chopped onions and garlic) cooked down until it’s concentrated, thick and jam-like. Start with good-quality bacon! Cook it down with onions and garlic. Bacon Jam1 lb good-quality bacon 1 small onion, finely chopped 3-4 garlic cloves, chopped 1/2 cup packed brown sugar 1/2 cup coffee, cola or beer 1/4 cup maple syrup or honeyRoughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings.
Tartelette The first days of the Summer here in the South always bring back memories of my youth spent in Provence and Les Grandes Vacances (Summer vacations) spent in the Alps. The scent of lavender, rosemary, thyme. Juicy cut cantaloupe and proscuito salad. Summers then and Summer now, wherever I find myself, are synonymous with the same scents and flavors. The anticipation of going back to the same summer vacation spot and see who was coming that year again. The beauty of being in the present is that I can look up from my work table, cut open a peach and be transported right where I need to be. I did not want to let the season pass by without making some time for peaches and ice cream. Stone fruits always make me reach for a complimentary fragrance. This ice cream is really the best of all worlds right now. Roasted Peach and Lavender Ice Cream With Lemon Salt Shortbread Cookies: Instructions:Prepare the ice cream:Preheat the oven to 400F.
Little Space: Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior.
Jam Jars, Kilner Jars, Glass Storage Jars, Swing Top Bottles, Glass Bottles, Preserving Jars No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour 1/4 teaspoon of instant yeast: 1 teaspoon of table salt (secret: I use 3/4 tablespoon of kosher salt. Add 1-1/2 cups of lukewarm water. See? Wrap up the no knead bread dough Wet your hands.