These noodles work great for homemade chicken noodle soup, or can be used in any recipe that uses noodles, such as spaghetti.
2 cups wheat flour (or white)
2 eggs
1/4-1/2 tsp. salt
1/2 tsp. baking powder
~1/3 cup milk
Mix until forms a slightly sticky ball. Roll out until extremely flat, cut into desired shape and size. If making soup, add cut dough to boiling soup at finished stage. Let boil for 5-10 min. and noodles and soup should be ready to eat. If using for spaghetti, place cut dough in boiling water, and boil for 5-10 min. Drain and eat with sauce. Dough can be refrigerated and used later.
Thursday, April 15, 2010
Granola Crunch
8 cups uncooked rolled oats
4 cups wheat flake cereal
3 cups raw wheat germ
1/2 cup sunflower seeds
1/8 cup flax seeds
1/2 tsp. salt
2 cup oil
2 cup honey
3/4 cup chopped nuts
2 cups dried fruit (apples and raisins work best)
Combine rolled oats, wheat germ, seeds, salt and nuts together in large bowl and set aside. Mix oil and honey together and heat at medium speed on stove. Heat until hot and bubbly, stirring constantly. Stir honey and oil into oats mixture. Spread onto 2 greased cookie sheets.
Bake at 350 for 20 min. or until golden brown. Stir once halfway through cooking and several times during cooling. Stir fruit in after the granola is cooked, but while it is still warm
Store in fridge in airtight container or ziplock bag.
4 cups wheat flake cereal
3 cups raw wheat germ
1/2 cup sunflower seeds
1/8 cup flax seeds
1/2 tsp. salt
2 cup oil
2 cup honey
3/4 cup chopped nuts
2 cups dried fruit (apples and raisins work best)
Combine rolled oats, wheat germ, seeds, salt and nuts together in large bowl and set aside. Mix oil and honey together and heat at medium speed on stove. Heat until hot and bubbly, stirring constantly. Stir honey and oil into oats mixture. Spread onto 2 greased cookie sheets.
Bake at 350 for 20 min. or until golden brown. Stir once halfway through cooking and several times during cooling. Stir fruit in after the granola is cooked, but while it is still warm
Store in fridge in airtight container or ziplock bag.
Chilean Rice
Saute for 2 min:
2 grated carrots
2 Tbsp. oil
parsley
green onion (optional)
garlic powder
2 Tbsp. Beef or Chicken Boullion
Add to 4 cups of rice (even brown rice is good!)
2 grated carrots
2 Tbsp. oil
parsley
green onion (optional)
garlic powder
2 Tbsp. Beef or Chicken Boullion
Add to 4 cups of rice (even brown rice is good!)
And....we're back.
Sorry about the 2 or 3 month laziness on my part when it comes to the blog! We're having another meeting tonight and it's all about SUGAR-FREE! Can't wait!!!
Don't forget if you have ideas and recipes to share (but can't make it to the meetings or don't want to re-type things) e-mail them to 20thwardgals@gmail.com.
Natalie
Don't forget if you have ideas and recipes to share (but can't make it to the meetings or don't want to re-type things) e-mail them to 20thwardgals@gmail.com.
Natalie
Information about OILS
Thanks, C'era for sending this info..now I know why I get that burnt smell sometimes using Olive Oil. Or maybe I really just burned whatever I was cooking....hmmm...
We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.
Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.
The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance. Here is a quick guide for the next time you reach for your favorite oil.
Most oils we buy are refined. Refined oils tend to have much higher smoke points than their unrefined counterparts. They also differ in nutrition and flavor. Unrefined oils are more nutritious (some of oils’ nutrients are removed during the refining process) and they tend to be much richer in flavor. For instance, unrefined peanut oil will smell and taste just like peanuts, while refined peanut oil will have a lighter smell and taste.
When it comes to extremely high heat cooking, always choose oils which are refined. If, however, you are anxious to have a salad with a rich taste, splurge on the unrefined variety if your palate so desires!
Why olive oil is bad for your stir-fry
We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.
Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.
The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance. Here is a quick guide for the next time you reach for your favorite oil.
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Most oils we buy are refined. Refined oils tend to have much higher smoke points than their unrefined counterparts. They also differ in nutrition and flavor. Unrefined oils are more nutritious (some of oils’ nutrients are removed during the refining process) and they tend to be much richer in flavor. For instance, unrefined peanut oil will smell and taste just like peanuts, while refined peanut oil will have a lighter smell and taste.
When it comes to extremely high heat cooking, always choose oils which are refined. If, however, you are anxious to have a salad with a rich taste, splurge on the unrefined variety if your palate so desires!
Egg Substitutions
Sunday, February 7, 2010
Potato and Double Corn Chowder
Sorry to post another soup recipe. My husband even really liked this and he is NOT a soup guy. :)You could definitely cut out the bacon to go vegetarian or save on fat. (But I think it's delicious!) Great crock-pot meal to have ready when you get home from church! Here's ours steaming away a few sundays ago!
| 1 | bag (16 ounces) frozen hash brown potatoes, (the little cubes) thawed (4 cups) | ||||
| 1 | can (15.25 ounces) whole kernel corn undrained | ||||
| 1 | can (14.75 ounces) cream-style corn | ||||
| 1 | can (12 ounces) evaporated milk | ||||
| 1 | medium onion, chopped (1/2 cup) | ||||
| 8 | slices bacon, cooked and crumbled | ||||
| 1/2 | teaspoon salt | ||||
| 1/2 | teaspoon Worcestershire sauce | ||||
| 1/4 | teaspoon pepper
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| 1. | In 3- to 4-quart slow cooker, mix all ingredients. |
| 2. | Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors. |
| 1. | In 3- to 4-quart slow cooker, mix all ingredients. |
| 2. | Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors. |
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