Multi-Grain Bread, YUMM!

Spence made this bread over the weekend and it was by far the best we have made!

2 C Warm Water
2 TBS Yeast
1 TBS Sugar
1/4 C Oil
1/2 C Honey
1/4 C Gluten Flour
1/2 TBS Salt
1/2 C Milled Flax
1/4 C Sunflower seeds
3/4 C Oats
4 1/2 C Whole Wheat Flour

1. Rinse mixing bowl in warm water (to warm it up). To the warm bowl add water, yeast, and sugar. Mix and allow to sit until foamy, about 5 minutes.

2. In a seperate bowl mix Gluten Flour, Salt, Milled Flax, Sunflower Seeds, Oats and 1 C Whole Wheat Flour.

3. Add oil and honey to yeast mixture. Mix.

4. Add 2 C flour to yeast mixture, allow to mix until well distributed.

5. Slowly add dry ingredient mixture to yeast mixture. Make sure it is all mixed in well.

6. Add flour and mix until the side of the bowl is cleaned and dough ball forms.

7. Let knead for 8-10 in mixer. 15 minutes by hand.

8. Grease bowl and put in dough ball. Cover and let rise for an hour.

9. Punch down.

10. Cut dough ball in half. Form 2 logs.

11. Grease bread pans and put dough in.

12. Cover and let rise for another 30min to 1 hour.

13. Place on upper rack of a cold(not preheated)oven. Set the temperature to 325 degrees and bake for 25-30 minutes. Check to see if it is done and add time as you think necessary.

Makes 2 loaves.

ENJOY!

Chicken Gyros

I haven't made these yet, but fully intend on making them sometime this weekend. I read a blog called My Kitchen Cafe. She always posts such family friendly recipes!! I'll let you know how it goes!

Chicken Gyros

This recipe calls for straining yogurt. I did not do that. I had some regular plain yogurt in my refrigerator and I used it as is. I am sure it is probably better and creamier if you take the time to strain it but I thought it was great without doing that. The chicken does need to marinade 1-2 hours so allow time for that.

Makes enough chicken and tzatziki for approximately 4-6 gyros. I also cut the tzatziki sauce recipe in half and it was plenty for the three of us.

For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
2-3 chicken breasts

To assemble:

Pita bread or soft wrap bread (recipe to follow this week)
Fresh tomatoes, seeded and diced
Red onion, sliced thin

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won’t believe how much liquid drains from the yogurt – it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won’t need to strain it like this.)

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet, broiler or on the grill. (I grilled it – or rather my husband grilled it in our 20 degree temperatures!) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes and then cube.

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Soft Wrap Bread

Makes 8
3 to 3 1/4 C unbleached all-purpose flour
1 1/2 C boiling water
1/4 C potato flour OR 1/2 C potato buds or flakes (I used potato flakes)
1 1/4 tsp salt
2 Tbsp vegetable oil
1 tsp instant yeast*

Place 2 cups of the flour into a bowl. Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. I did mine in my Kitchen-Aid.

Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).

Divide the dough into 8 even pieces, cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

*This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.

Whole Wheat Recipes: Pitas and Bread Bowls

Here are some great whole wheat recipes.  Please check

The Best of Momma Chef 

for more great whole wheat recipes and others yummy things!

Whole Wheat Pita Bread
(Click the recipe title to see a picture of this pita bread)

1 c warm water
1 Tbsp yeast
1 Tbsp honey or molasses
1 ts salt
2 1/3 c whole wheat flour
1/3 c gluten

Mix warm water, yeast, salt and honey and let sit for 5-10 minutes. Add flour and gluten and knead for 5 minutes. Let sit in a greased bowl, covered, for 1 hour. Punch down and knead for 5 minutes. Separate into 6 balls and flatten each ball with roller pin to 1/8 inch thick. Spray counter and top of pita with cooking spray and let them sit for 30 minutes, covered. Preheat oven 450 degrees. Place cookie sheet in 450 degree over for 2 minutes to warm before putting the pitas on it. After warming the cookie sheet, spray with cooking spray and place the 6 pitas on it. Cook for 6 minutes at 450. While warm, cut pitas in half and cut into them to make a pocket. Stuff with Chicken Salad or just use them to dip in hummus or any dip you please. Or sprinkle cinnamon and sugar on them, or honey!!!




Whole Wheat Bread Bowls

(click the recipe title to see a picture of the bread bowls)


1 1/4 cups warm water (105-115°F)
1 Tbsp yeast
1 1/2 teaspoons honey
1 1/2 teaspoons salt
1 Tbsp olive oil
3 c whole wheat flour
1/3 c gluten

Egg Wash:
1 large egg, beaten
1 tablespoon milk


1)Mix together water, honey, oil, salt and yeast. Let sit for 5 minutes.

2)In the meantime, measure out and mix 3 cups whole wheat flour and 1/3 cup gluten.

3)After yeast mixture starts to bubble, mix in the flour. Knead for 5-10 minutes.

4)Place dough in greased bowl to rise for 1 hour.

5)Punch down dough and form into 3 balls. Place on greased cookie sheet and cover. Let rise until doubled, about 45 minutes.

6)Bake at 400 for about 20 minutes.

It's that time of year!!

Carmels

2 cups sugar
1 cup karo syrup
1 pint cream
1 shake or 1 pinch of salt
1 tsp of vanilla
¼ cup butter
Large microwaveable bowl
(It will boil over if you don’t.)

Add sugar, salt, and 1/3 of the cream. Stir really well. Put in the microwave for 5 minutes.
Take out of the microwave and add another 1/3 of the cream. Stir in really well and make sure to get the sides and stir in the sugar from the sides. Put back in the microwave for 10 minutes.
Take the caramels out of the microwave and stir in the rest of the cream and add the ¼ cup of butter; scrape the sides and make sure you stir really well once again. Put in the microwave for 13 minutes.
Take the carmels out and get one cup of cold water and do the cold water test.
If it is not at the consistency you choose put it back in the microwave for 1 or 2 minutes.
When it is the right consistency put it in to a really well buttered square pan.
Let the carmels sit well up to overnight on the counter so it is cool enough to wrap.

Provident Living Recipes- Naan

Speaking of fabulous people this is from my friend Nicole's food blog. SHE IS AMAZING! Check her out at Food- Plain and Simple



Naan is a traditional Indian flat bread that is often used in place of silverware at meals. It is often made with white flour but we don't use white flour so I made these with whole wheat flour. They were perfect with our yogurt chicken.

Naan

3 cups whole wheat flour, plus more for dusting
1 tsp yeast
1 tsp salt
2 Tbsp oil
1 tsp honey
¾ cup water
4 tsp plain (unsweetened) yogurt
¼ cup butter, melted (or oil)


1. Combine flour, yeast, salt, oil, and honey in large bowl. Add water and mix well. Add yogurt and mix until a cohesive ball of dough is formed. Cover with a towel and let sit for about an hour.

2. Divide dough into 8 pieces, shape pieces into balls (use flour to keep dough from sticking). Allow balls to sit, covered with towel, for about 20 minutes or until they double in size.

3. Preheat oven to 500°F. Coat each ball with small amount of flour and roll out to about ½” thick.

4. Place flattened dough on baking sheet (it works really well to bake two at a time on a cookie sheet). Brush with melted butter then bake for just a few (2-5) minutes (watch carefully!). Once they are baked, wrap them loosely in a towel until the rest are finished. Serve warm.

Makes 8 servings
1900 total calories (238 Calories per serving)

Provident Living Recipes- Granola Bars

Also copied this from Sheena's blog. She is pretty fabulous, maybe she should join us on our blog!

Sheena's Granola Bar Recipe

After lots of recipe searching and trying... I have created my own granola bar recipe. It is pretty dang awesome if I do say so myself. They are cheaper per bar than store bought even using "expensive" ingredients. There are lots of variations you can do too to change it up.

Ingredients:

2 cups oats
1/2 cup wheat germ
1 cup almonds (I like to use whole almonds and chop them up a little... I like the big chunks!)
1/4 cup whole flax seed (I guess you could use milled, but I like whole)
1/2 cup TVP (textured Veggie Protein... made from soy flour for added protein)
2/3 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
approximately 8 oz. dried fruit (I like cranberries or raisens)

Mix together oats, wheat germ (found by the oatmeal in the grocery store), almonds, flax seed, and TVP. Pour onto cookie sheet and broil on low stirring frequently to prevent burning. Toast for a few minutes, then pour toasted dry mix into a large bowl and add the dried fruit to it. Mix fruit in well.

Put brown sugar, honey, butter, and vanilla in sauce pan and cook on medium until simmer.

Pour hot "glue" mix into the bowl with the dry mix and stir VERY well to get all the dry mix coated with the "glue".

Line a 9x13 pan with foil, spray with Pam and pour mixture into pan. Cover with a piece of plastic wrap and press granola mixture into pan. You want to really press in all down to make sure that it will stay together. Let cool for 2-3 hours, or place in fridge for 1-2 hours.

Lift foil and granola chunk out of the pan and place on cutting board. Using a NON-serated knife, cut the chunk into desired sized bars by pressing straight down into the granola. Store in a tupperware or individually wrap with plastic wrap. I like to store mine in the fridge because it makes them hard and cold, but not in the fridge is fine too.

Variations: (Sara Speaking) we have done this recipe several ways. Toasting and not toasting, Choco chips and no choco chips, flax seed no flax seed, almonds no almonds.

I think as long as you stick with the same amount of "dry" ingredients, you can use just about anything you have.

I am going to try substituting 1 cup of the oats for 1 cup of bran flake cereal. Also, if you can't find TVP in your health food section of your grocery store, you can just use more oats and wheat germ. Or try no wheat germ and use only oats and bran flakes. Try sunflower seeds, walnuts, or peanuts in place of the flax seed or some of the almonds. To make them fancy, try melting a cup of chocolate chips (white or dark or milk chocolate) and drizzle over the tops of the bars.

You can pretty much try anything. ENJOY! They are tasty and high in fiber and protein. Not to mention, they are sure a lot healthier than the granola "candy" bars you buy in the stores where the main ingredient is high fructose corn syrup.

Provident Living Recipes- Bagels

Brooky and Sheena did such a great job demonstrating how to make bagels that I just copied the post. We didn't take any pictures of the process and even if we had there wouldn't have been a super cute little girl in them.

1 1/2 c warm water
2 ts yeast
2 ts salt
3 Tbsp sugar
4 cup flour (or 3 2/3 c flour 1/3c gluten

Directions:

Mix water, yeast, sugar, and salt. Slowly add flour and mix into dough. Knead dough until smooth.

Here is Brooklyn kneading her dough.

Next, separate the dough into 6 balls and let rest for 10 minutes.

Baking can be messy so don't worry if you get flour everywhere.

Next, poke a hole in the center of each ball and work it into a bagel shape. Let them sit to raise for 15 minutes.

While they are raising, boil 3 qrts of water. Then eat your dinner.

Here Brooklyn is making a mess with her dinner while waiting for the bagels to raise and water to boil.

Next, boil the bagels (I do 3 at a time) for 5 minutes flipping them half way thru.

Next, drain with spatula and place on greased cookie sheet sprinkled with corn meal. I like to brush egg white on them for the golden shiny look.

Then strip down to your undies to be more comfortable while waiting for them to bake for 25-30 minutes at 400 degrees.

Finally, ENJOY your homemade bagels! Very yummy and not that hard to make!

The only thing we did different was use wheat flour. They are delicious!Thanks for the recipe, Sheena!

Weekly Recipe Challenge

I'm a little behind and I am trying to figure out how to attach a spread sheet to my posts. I don't know how to do that and I need to figure it out so I can do more financial posts. So I looked at my label and realized that all my recipes are probably not budget friendly. I will work on that. I cook mostly from my food storage these days and only go to the store to get dairy, produce and some meats. I will look into some more budget friendly things.

It would also help if I cooked more lately. I am finally getting back into the swing of things and my energy is coming back! Baby Neslen is the size of a lemon right now! So exciting! So after all my psychobabble here is a yummy recipe!

I know posting a recipe without pictures is faux pas in the blogging world...maybe I will pick up a camera at the after thanksgiving sale in colorado!!!

Mom and I were discussing Holiday recipes this morning. I know not all of the Neslen's are pumpkin fans, but I know annie liked this recipe!!!

Frost-On-The-Pumpkin Pie

Crust:
1 1/4 c. (18 sq.) graham cracker crumbs
3 Tbsp. Sugar
1/2 tsp. cinnamon
1/4 tsp. cloves ground
1/3 c. butter melted

Heat oven to 350. Mix all crust ingredients till blended. Reserve 2 tablespoons of crumbs for topping. Press remaining crumbs over bottom and up sides of 9 to 10 inch pie pan. Bake for 6 minutes; cool.

Filling:

1 can vanilla frosting (pillsbury ready to spread)
1 cup. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp.ground cloves
1 cup cool whip. Use remaining cool whip as topping with crumbs.

In large bowl, combine all filling ingredients, except cool whip. Beat for 2 minutes at medium speed. Fold in 1 cup cool whip and pour into prepared crust. Spread remaining cool whip over filling; sprinkle with reserved crumbs. Refrigerate at least 4 hours or until served. Store in refrigerator.

Here is a good fall Chicken Soup recipe!!!

2-4 chicken breasts depending on the size of your family. (I use one for Scott and I but it will only feed us one for one meal. If you are going to make some to freeze or to eat later, use more!)

Boil the chicken in water and I always use Chicken Bullion (I usually do about 2-3 cupes of bullion, but it depends on how strong/weak you like your broth) to flavor the water. Add some diced onions too!

Once the chicken is fully cooked, take it out and dice it. Add diced carrotts and celery and noodles. This is where it differs. You can add as many as you want or as little as you want. If you add lots of noodles just make sure you watch the water because the noodles soak up lots of water!! If you add extra water, make sure you add more bullion as well! You can use home made noodles or my all time favorite are these beautys from costco, Wal-Mart, or Albertsons.

These noodles take awhile to cook so usually the carrots are done when the noodles are done.

This recipe isn't very clear or concise, but this is how I make it. It is nice because it is extremely versatile and you can do lots with it. You could add lots more veggies but these are the only ones I like in it. Please ask questions if you need any clarification!

Clean Naturally and on a budget- Pumice Stone Trick

Hi Ladies!

Have a ring in your toilet and you have scrubbed it as much as you can? Or hard water stains on your porcelain tub?

My tip thisweek:

Use a pumice stone and water to remove it!

Put on gloves and get pumice stone wet. Rub pumice on ring continually getting it wet again. Repeat until ring is gone. Same with a sink or tub. Just make sure the surface you are pumicing and the stone itself are always very wet.

Until next week... Happy Pumicing Ladies!

Clean naturally on a budget- Laundry Soap

This post is copied straight from my personal blog. It is amazing inexpensive laundry soap. Annie has the luxury of me making hers and supplying her with it because her and Ryon are so generous to let us do our laundry there.

Supplies Needed

1 Bar Fels Naptha Soap Bar

4 C. Hot Water

1 C. Washing Soda

1/2 C. Borax

10-15 drops Essential Oil/ 2 Gal. Laundry Soap (not needed unless you choose to add it)

1. Grate Fels Naptha Bar with cheese grater.

(Make sure to wash things well after making soap)

2. Add grated Fels Naptha Soap to 4 C. water

3. Heat on medium until Fels Naptha has dissovled. Stirring Constanly.

4. Fill 5 gal. bucket half full with hot tap water.

5. Pour in water and Fels Naptha solution, stir.

6. Mix together Washing Soda and Borax and add to liquid. Make sure powder dissolves completely.

7. Fill bucket with Hot Water to 5 gal. line, stir.
8. Put lid on, let sit overnight to cool.

9. After cooled, stir, add Essential Oil of your choice.

10. Put in used, clean Laundry soap dispenser. Fill HALF full and add water to fill container. (shake before each use as it will gel)

11. Be SO HAPPY that you just took one step closer to having a green home and saving tons of money!

Only 14.10 was spent on the supplies needed not including the bucket and lid.

Reciepe yeilds 10 Gals. Laundry Soap

Top Load Machine- 1 C.per load. I don't think you actually need to use that much for one load but let me try it out and I will get back to you.

Front Load Machine- 1/2 C. per load

We still have tons of left over Washing Soda and Borax so for a long time all we will need to buy is a Fels Naptha bar to make more laundry soap. Its going to take forever to use all that soap though!

I really recommend giving this recipe a try. It took about a half hour to make and will save you SOOO much money. It is also GREEN!

Recipe Courtesy of- The Duggar Family (TLC)

Clean naturally on a budget- Dishwasher Detergent

Hello Ladies!

So happy to be blogging with you and sharing our ideas!

I am now cleaning my home naturally so the things that I post will be of that nature. Some things are still not great for you if you eat them but it takes a lot more for it to be lethal or cause permanent damage than your average cleaner like drano or toilet bowl cleaner.

It is better for your health and your pocket book and it is SO simple!

Cleaning Recipe of the week:

Dishwasher Detergent-

http://en.wikipedia.org/wiki/Sodium_carbonate

http://en.wikipedia.org/wiki/Borax

Equal parts Borax and Washing soda!

(if you find that your glasses are spotted add a little more washing soda to the mixture)

Use in the dishwasher just as you would your everyday store bought detergent.

See it is that simple!

Until next week, Happy Dish Washing!

Melissa's....Famous Bran Muffins!

I have had a special request for this week's post so here goes! This recipe makes a ton so I usually make it all and then freeze them. That way you have a quick and easy breakfast! I also skip the nuts and raisins! Oh, I usually only get 2-3 dozen as well.

Bran Muffins

2 cups boiling water
5 tsp. baking soda

Add soda to hot water and set aside to cool

1 cup shortening
2 cups sugar
4 eggs
4 cups all bran
2 cups bran flakes
1 tsp salt
1 qt buttermilk
5 cups flour
1 cup nuts (optional)
2 cups raisins (optional)

Cream together shortening, sugar, and eggs, then add water-soda mixture to it. Add remaining ingredients. Store batter in regrigerator for 3-6 weeks if you don't want to make all of them (I usually bake them all and then put them in the freezer in zip lock bags and pull them out as needed). Makes approximately 6 dozen total.

When baking, bake at 375 degrees for 20 -30 minutes.