Saturday, March 27, 2010

Lemon Poppyseed Bread

Ok so this is not a whole wheat recipe and I didn't try to make it one. It sounded too delicious on its own and there was oat bran in the recipe so it is a little bit healthy. This gem is out of Eat, Shrink and Be Merry because this book just can't steer me wrong. I love everything I have tried!

As with the banana bread, carefully folding in the dry ingredients and not overmixing is the key. The bread was moist and lemony and didn't need a glaze at all which surprised me because I find most lemon breads do. It made a sticky glazed top all on its own. I almost sliced the top off the loaf and just ate that.


Poppy Love
Eat Shrink and Be Merry

1 1/4c. flour
3/4c. sugar
1/2c. oat bran
1T. poppy seeds - I added 2T.
2t. baking powder
1/2t. salt
1c. milk
1/4c. melted butter or oil - I used oil
1 egg
2T. fresh lemon juice
2t. grated lemon zest - it was the zest of one lemon

Preheat oven to 350. Spray an 8x4" loaf pan with cooking spray and set aside.

In a large bowl, mix together flour, sugar, oat bran, poppy seeds, baking powder and salt.

In a medium bowl, whisk together milk, butter, egg, lemon juice, and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter into the prepared pan. Bake for 40 - 45 minutes (mine took the full 45) or until loaf is light golden brown and a toothpick inserted in centre of loaf comes out clean.

Sunday, March 21, 2010

Banana Bread

Not much to say. This one was super easy and delicious. You must fold in the dry ingredients and don't overmix or it will be tough and won't rise. I used whole wheat flour and skipped the pecans but will definitely add them next time.

Sweet Home Alabanana
Eat, Shrink & Be Merry

1 3/4c. flour - I used whole wheat
1/2c. oatbran
2t. baking powder
1t. baking soda
1t. cinnamon
1/2t. salt
2 eggs
1/2c. packed brown sugar
1 1/2c. mashed bananas - I used 3 large
3/4c. buttermilk
2T. vegetable oil
2t. vanilla
1/2c. chopped pecans
1/3c. mini choc. chips

Preheat oven to 350. Spray two 8x4" loaf pans with cooking spray and set aside.

In large bowl, combine flour, oatbran, baking powder, baking soda, cinnamon and salt. Mix well and set aside.

In a medium bowl, beat together eggs and brown sugar on medium speed of an electric mixer for two minutes. Add bananas, buttermilk, oil and vanilla. Beat again until well blended.

Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not use an electric mixer for this step. Fold in nuts and chocolate chips. Do not overmix batter.

Divide batter evenly among the loaf pans. Bake for 30 to 35 min., or until a toothpick inserted in the center comes out clean.

8 slices per loaf - 173 calories each

Wednesday, March 17, 2010

Chickpea Curry & Butter Chicken

Of all the take-out food in all the world, Indian is by far my favorite. It also seems to be rather hard on our maternity leave budget. Not one to let money stop me from enjoying things, I have started sourcing out recipes for Indian dishes that I can easily make at home.

My dear friend gave me this gem and I had to make it for our weekly dinner with the girls. I served it as a side dish to butter chicken - recipe also included - but it would serve two people perfectly with a big salad and naan bread on the side. You must use arborio rice (the same as used in risotto) because I made it with regular white rice and it was just not as creamy.

We had store bought naan bread, sauteed on the stove and I made quinoa using 1c. coconut milk, 1t. ginger paste and 1c. chicken stock as steaming liquid.
Delicious dinner enjoyed with good friends...

Chickpea Curry
recipe from Heather

1 Can of Chickpeas (190z) rinsed and drained
Arborio Rice 1/2 cup
Cooking Oil 1 tsp
Chopped Onion 1/2 cup
Hot Curry Paste 1 tbsp
Small Garlic clove, minced
Coconut milk 1 cup
Prepared Vegetable broth (I use chicken) 1/2 cup
Liquid Honey 1 tsp
Salt 1/4 tsp
Chopped fresh parsley

Combina chickpeas and rice in grease 2 quart casserole. Set aside.

Heat cooking oil in small saucepan on medium. Add next 3 ingredients. Cook for about 5 minutes, stirring often, until onion is softened.

Add next 4 ingredients. Stir, bring to a boil.
Pour over chickpea mixture. Stir.
Bake, covered in 400F oven for about 35 minutes until rice is tender and liquid is almost absorbed.
Let stand, covered, for about 5 minutes until liquid is absorbed.

The Better Butter Chicken
adapted from 'Eat Shrink & Be Merry'

2T. olive oil
1c. chopped onions
2t. minced garlic
1T. grated gingerroot
1 1/2t. chili powder
1/2t. turmeric
1/4t. cinnamon
1 can (19oz.) diced tomatoes, undrained
2T. tomato paste
1T. brown sugar
1/2t. salt
1/4t. pepper
2-3 chicken breasts cut into 1" pieces - I used two b/c I like more sauce than chicken
1/3c. light cream
1/4c. light sour cream or yogurt - I always use yogurt

In a deep 10" skillet, over medium high heat, cook the garlic and onion in the olive oil until onions are tender, about 5 min.

Add gingerroot, chili powder, turmeric and cinnamon. Cook one more minute.

Add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low.

Add chicken and simmer, stirring occasionally, until chicken is cooked through.

Add cream and sour cream, then simmer, uncovered, for 5 more minutes. If you want the sauce smooth and creamy, remove the chicken and blend the sauce using a hand blender. Add the chicken and simmer 5 more minutes.

I usually leave the sauce chunky, only because it is faster!

Beef Stew with Dumplings

I made this stew yesterday for dinner at my parents because my dad was craving real beef stew with all the yummy veggies.
Well I did bring real stew but I got the recipe from 'Eat, Shrink & Be Merry' so it definitely was trying to up the fibre content and lower the fat. I will admit that I changed the recipe a fair bit, mainly so that it went into the crockpot because I did not have time to sit and stir stew all afternoon.
In the end, the result was incredibly delicious and the boys had double helpings. I don't have a single scoop of leftovers - which is both good and bad.
Make this stew in a crockpot if you can, or else brown the meat first in a little olive oil before cooking the whole thing in a big pot.

Beef Stew with Dumplings
Adapted from 'Eat, Shrink & Be Merry'

2lbs. stewing beef - I used skirt steak cut against the grain into 1" cubes
2 stalks celery, chopped
1/2 white onion, chopped
3 parsnips, chopped
3 carrots, chopped
6 small yellow potatoes, chopped
2t. chopped garlic or 2 cloves
2T. tomato paste
2T. balsamic vinegar
1/2t. marjoram
1/2t. basil
1/2t. thyme
1/2t. rosemary
4c. beef stock - 1/4c. reserved for the end
1T. cornstarch
1 1/2c. Bisquick
1/3c. milk
1/2t. rosemary

Combine everything but the last 4 ingredients in the crockpot and cook on low for 8hrs, high for 4 hrs. Combine the remaining 1/4c. broth and cornstarch and stir into the pot.
In a small bowl, combine the Bisquick, milk and rosemary. Using a large spoon, scoop the mix into small portions and place on top of the stew - it should make 10 dumplings. Place the lid securely on the pot and turn on high for 20 minutes. The dumplings will steam through and double in size.
Serve and enjoy

Saturday, March 13, 2010

Whole Wheat Waffles

My aunt has always made delicious healthy food so it was really no surprise that her waffles are my go-to breakfast choice. They are golden and fluffy and freeze so well. If you are in a hurry, whisk in the eggs whole. If you have the time, beat the egg whites separately. It does make a difference in the texture.

Whole Wheat Waffles
My Aunts Recipe
2c. whole wheat flour
1/3c. wheat germ - I added this, optional
1/3c. brown sugar
1 1/2t. baking powder
1t. baking soda
1/2t. cinnamon
2c. buttermilk
1/3c. butter, melted
1t. vanilla
4 eggs, separated

Beat the egg whites on high speed until fluffy.
Mix the dry ingredients in large bowl and set aside.
Combine the wet ingredients and pour into the dry ingredients. Stir. Fold in the eggwhites carefully.
Spoon 1/4c. batter onto each square of the wafflemaker and bake 3 minutes.
Serve hot or cool completely and freeze for up to one month.

Tuesday, March 9, 2010

Crockpot Chili

Now that the snow has returned, I felt like a warm and comforting dinner. Chili isn't high on my list of favorite foods but Paula Deen makes such yummy recipes that I thought I would try this one. The big difference between this chili and the standard fare is that the beef is stewing meat, not ground beef. Unfortunately, that makes it harder to scoop onto Doritos which is really the only way Josh eats chili, but he didn't seem to mind.
I whipped it up in no time, basically just opening a few cans. Paula suggests serving it with corn bread but my mom bought a cheddar loaf from our local bakery so we served that instead. This is a fantastic dinner idea especially when you are short on time.

Update - This chili was a huge success!!! So delicious and devoured by Josh and my dad who are not the biggest chili lovers. If you eliminate the meat, it would be amazing over nachos.

Easy Crockpot Chili
Paula Deen's Christmas Magazine 2008
2 lbs. beef stew meat, cut into 1/2" cubes
1 package taco seasoning mix
1 - 14oz. can diced fire-roasted tomatoes
1 - 4oz. can chopped green chilies
1 cube beef bouillon
1t. dried minced onion - I used 1/2 a small onion, chopped
1/4t. garlic salt
1 - 16oz. can ranch-style beans - I didn't know what this meant so I used Pinto beans
1 - 15oz. can black beans, rinsed
1 - 11oz. can niblet corn, drained
Garnish - shredded cheese, sour cream

Place all ingredients except the beans and corn into the slow cooker and cook on low for 4hrs, then add the beans and corn and cook for 30min. longer on low.