Pumpkin Bars

2 cups flour ( I like 1 cup white and 1 cup of grain of your choice. Wheat or Spelt work well)
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. cloves
1 cup oil
16 oz. can/ 2 cups pumpkin
4 eggs
1 cup chocolate chips

Combine all ingredients except chocolate chips on low speed until moist. Then beat 2 minutes at medium speed. Stir in chocolate chips. Pour in greased jelly roll pan. Bake at 350 for 25 - 30 min. Cool completely before icing.


Icing
2 cups powdered sugar
1/3 cup softened butter
3 oz. softened cream cheese
1 Tbsp. milk
1 tsp. vanilla

Mix all ingredients together until smooth.

Basic Whole Wheat Bread

I took a bread class at the Bosch store in Sandy and this is the recipe that we were given for wheat bread. I have made it 3 or 4 times now and it comes out great every time. Finally a wheat bread that is simple to make and that everyone in my family loves!

6 cups warm water ( as hot as your tap water will get)
2/3 cup oil
2/3 cup honey ( I use Xagave)
8 cups freshly ground wheat flour
2 Tbsp. vital wheat gluten
2 Tbsp. dough enhancer
2 tbsp. liquid lecithin
2 Tbsp. instant yeast (I like SAF yeast)
2 Tbsp. salt
4 - 8 additional cups of freshly ground wheat flour

Add water, oil, honey, lecithin, 8 cups flour, dough enhancer, and gluten and mix until smooth. This will allow the heat in the water to be cooled by the flour. Next add the yeast. Mix until the yeast is combined.Then let this set for 10 min. (This allows the flour to absorb some moisture so that you do not over flour the dough and end up with a brick instead of a nice loaf of bread.) After 10 minutes the dough will have risen to the top of the bowl. This process is called sponging. Next add the salt and enough flour so that when you quickly press on the dough with your finger it does not stick. With shortening on your hands form the loafs into 5 -6 pans. Put in cold oven with a pan of boiling water below them and let rise for 30 -35 minutes. Remove water from the oven. Turn the oven on to 350 and bake for 35 min.( yes you start with a cold oven.)
I promise if you use this method you will have great bread every time!!

Frontier Spices

There is nothing better than cooking with really good flavorful spices!  Chef Brad has a couple of favorite brands that I have tried.  Now I'm becoming a spice snob!  One particular brand is Frontier Spices.   My friend Ivy will be putting in an order soon and if you are interested you can join in on the order. She is able to get the spices at wholesale prices.  This is approximately 50% off retail.   I would do it ASAP because she wants to get the order in by the end of November.  Their smoked pepper is a favorite of mine as well as their pizza seasoning.  Here is a link to the catalog. This catalog is for their retail prices so remember you'll get a significant price cut.  When you touch base with me I can find out the actual price.  You can e-mail me at gretabetts@gmail.com

Remember Christmas is comming.  I'm giving my friends a small jar of my favorite spice this year.  Supper cheap and really fun to recive!

Rigatoni

4 Italian Sausages (turkey)
1/2 cup red quinoa or Teff
1- 28 oz can roasted tomatoes
2 large chopped roasted red peppers
2 tablespoons Frontire pizza seasoning (or what ever you have on hand)
1 TBS kosher salt
1/4 cup olive oil
2 lbs. rigatoni pasta
parmesan cheese

If you have a electronic pressure cooker brown the sausage and then throw everything in.  Add enough water to cover everything.  Cook on high pressure for 12 min.

If you do not have a presure cooker:

Cook sausages.  While cooking mash sausge into pieces.  Add tomatoes, peppers, seasoning, salt, grain, and olvie oil.  Simmer.  Cook pasta and drain.  Add to sauce and simmer for about 10 min.  Drizzle with ovive oil and serve with parmesan cheese and fresh ground pepper.

Cooking Classes

Here is the link to the Sandy Bosch Center.  They offer a wide variety of cooking demonstrations as well as hands on classes.  Some are Free!

SANDY BOSCH CENTER

Kitchen Kneads

This is a great store where I purchase a lot of my grains.  They also offer classes on bread making, oils, cooking with beans, etc.... The classes are usually free.  Call or visit the store for more info. 

Kitchen Kneads
7579 South Redwood Road
West Jordan, UT 84084
(801) 561- 9616

Pizza Crust and White Sauce

I made the best pizza last night!!!  My favorite now is making a white sauce instead of a red sauce.  YUMMY!


Pizza Crust
2 Cups water
2 Tbs Yeast
2 Tbs Sugar
Mix those together and let sit for 5 min. until foamy.
Then add:
2 tsp. salt
6 Tbs Oil
4 Tbs ground flax seed
4 Tbs Teff
4 cups ground spelt
3 cups white flour
2 Tbs frontieer pizza seasoning (or Itailain seasoning)
1/2 cup Parmesan cheese
Mix well and let rise for at least 30 min. 

I like to cook my pizza's on a stone.  I roll the dough out directly onto parchment paper and then place them on a hot stone via a regular pizza pan by sliding them onto the stone.  Call me if this does not make sense. 

White Pizza Sauce:

1 cup ranch dressing ( I like to make my own from the packet.)
1 Tbs minced garlic
1/2 cup Parmesan cheese

Chef Brad

Chef Brad is coming to Utah!  He will be teaching a special holiday class on November 5th at the Bosh center in Sandy.  For more info click  here.

Multi-Grain Meatballs

2 lbs. lean ground beef
4 eggs
3 cups quinoa cooked
1 cup oat groats cooked
2 tsp garlic granules
1 tsp black pepper
1/2 cup Parmesan cheese
1 tsp salt
1/4 cup red wine vinegar
1/2 onion, finely chopped


Mix all ingredients until well blended. Roll into 1 inch balls.  Bake or put in a sauce and cook until done.
Bake at 350


I like to freeze them already cooked.  What you will do for this is bake them, let them cool down and then place them on a cookie sheet in the freezer.  This way they will not stick together.  After they are frozen put them in a zip-lock bag.

If they are not cooked yet one of my favorite ways to eat them is with a red sauce over them.  You mix 3-8oz cans of tomato sauce with 2 Tbs Worcestershire sauce.  Place meatballs in a  casserole dish and pour red sauce over them.  Bake covered with foil for 45 minutes.  Uncover can bake another 15 more minutes. 

Ham and Chicken Casserole

This is a casserole that all my kids will eat.  Hallelujah!!!!

1 cup cooked rice
1 cup cooked Quinoa
(My family likes 1/2 and 1/2.  You could use brown rice)
1 1/2 cups diced ham
1 1/2 cups cooked chopped chicken
1 can cream of chicken soup (I used the recipe that is posted on how to make your own cream of soup.  This added the bean nutrition to my meal)
3 T butter
1/4 minced onion (I used dried from the cannery)
1/4 cup minced celery
1 can mushrooms chopped
1/2 cup sour cream
1/4 cup milk
1/4 tsp pepper
*1 cup shredded Swiss cheese
*French fried onions

Combine all ingredients except Swiss cheese and french fried onions.  Place in 9x11 casserole dish.  Bake at 350 for 45 minutes covered with foil.  The last 15 minutes sprinkle the swiss cheese on and then the French fried onions over the cheese.  Bake uncovered for approx. 15 min.

This meal also freezes well.  I place the swiss cheese and french fried onions in a zip lock bag and in a separate zip lock bag I place the other ingredients that are mixed together.  I staple the two bags together and freeze. 

Senate Bean Soup

This is my families favorite soup of all times!!!  This freezes really well.

2 Cups dry navy beans
12 Cups water
1 ham bone
2 tsp. Salt
1/4 tsp pepper
1 onion
2 stalks celery = one cup
1 clove garlic
dash of oregano
2 1/2 cups mashed potatoes (I've used the potato peals before)
Soak beans over night or cover with water and bring to boil.  Once at a boil take off heat and cover with lid and wait 1 hour, drain.  Or if you have a pressure cooker cook your beans in that first. Or use canned beans.  If you have pre-cooked beans your soup will be finished after a 1 hour of simmering.  You want the ingredients to blend together.

Add all ingredients except potatoes, simmer until beans are done.  Remove the ham bone. Add potatoes and stir until blended.  Serve.


I like to throw in extra gains while cooking.  Some that I have used before are, barley, oat groats, quinoa, millit, or kamut.  I usually put in anywhere from 1-2 cups.  If you are throwing them in uncooked make sure you add more water to you soup.

Wonder Flour

Wonder Flour

Whole Wheat Chocolate Chip Cookies

My mother in law Joan gave me this fantastic cookie recipe.  It's an interesting recipe in the fact that you blend your oats.

2 1/2 cups quick cooking rolled oats
1 cup whole wheat flour
1 cup white flour (or use more wheat flour)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 pkg. chocolate chips
1 cup chopped walnuts (optional)

Blend oats in a blender.  Combine flour, baking powder, baking soda and salt.  Cream butter and sugars until light and fluffy- 3 min.  Beat in eggs and vanilla.  Gradually add flour mixture.
Bake at 350 for 8-10 min.



 

Honey Yogurt Butter

Once again Chef Brad has done it again!  So much healthier than plain honey butter!

Honey Yogurt Butter


2 cubes of soft butter
1 cup of plain yogurt
1/2 cup of flax oil
1/2 cup of honey

Grain Nutrition

I have had many people ask me about the nutritional information regarding the different grains.  Here is a link to Chef Brads Grain Index I found it to be very useful. It not only tells you about the nutrition, but the cooking ratio and times.

Chef Brad and BYU Education Week

I loved going  to BYU Education week!  The main reason I went was to listen to Chef Brad.  He is an amazing cook that not only inspired me to cook healthier, but he made me think of cooking for my family as a service of love rather than a chore.

He has an awesome combination of grains that he calls "Wonder Flour"  follow the link to get the scoop!
Chef Brad  

I promise you won't be disappointed!

Spelt Pizza Dough

My Sister Amelia just gave me the link to this great blog.  

goodlookingcook.blogspot.com

She has a recipe for spelt pizza.  Guess what we're having for dinner tomorrow!

1 cup water
2 cups freshly fed sour dough starter
1/3 cup honey
1 tablespoon salt
3 tablespoon extra virgin olive oil
3 cups spelt flour
2 cup white flour

Combine all ingredients in mixing bowl, reserving 1 cup white flour. Knead 5 minutes, while kneading, add more white flour to achieve a smooth dough that sticks to itself more than to the bowl. Transfer to an oiled bowl and cover. Let dough rise for 6-8 hours on counter. Heat oven with pizza stone for 30 minutes at the highest heat (mine is 550 convection if you have it). Divide dough in fourths, roll out on a floured surface, transfer to parchment paper. Top and bake on a preheated pizza stone for 6 minutes or until crust is crisp. Let cool 5 minutes for cheese to set before cutting.

Garbanzo Snack

Garbanzo-  I just love saying that word.

Gaarrrrbaaaanzoooooo

One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice

Directions:

1. Preheat oven to 400F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
4. Season with salt and spice blend.

Whole Grain Pancakes

There are lots of very tasty pancake recipes out there, but this one has been my go to for the last couple of months. I have tweeked it a bit.  Here we go!!

3/4 cup milk ( I use 1 cup buttermilk)
1 egg
2 TBS oil
1 cup flour (I've used spelt or wheat)
2 tsp. baking powder
1/2 tsp. salt
2 TBS Sugar
1 apple chopped fine (optional- sometimes I use a banana or nothing at all)

I usually double to feed my family of 6.  If I want extras for an after school snack I triple it.

Chocolate Chip Oatmeal Cookies

This is the very best chocolate chip oatmeal cookie recipe ever!!  You must use Crisco shortening.  I have tried generic shortening or butter before and they just don't taste the same or cook up right.

I was so craving chocolate today and realized I had no chocolate chips.  I went into desperation mode so I found a bar of semi sweet baking chocolate.  I tried blending the chunks of chocolate, but it turned it into fine powder.  In my desperation to have chocolate  I decided to take a rolling pin to it.  I placed them in a plastic bag and pounded out the days frustration.  It felt good.  Real good! That is what I call killing two birds with one stone.  The cookies were good, I was good.  Win win I tell ya:)

1 1/2 cup flour (I used spelt today.  I have also used quinoa flour, whole wheat, and of coarse white)
Take 2 TBS of flour out of your 1/2 cup of flour.  I don't know why- just do it trust me.
1 tsp. salt
1 tsp. soda
1 cup shortening
1 cup white sugar
1 cup brown sugar
1 Tbs. vanilla- you pour this right onto the brown sugar before you mix it.
2 eggs
1 1/2 cups quick oats
1 1/2 cups regular oats
(I usually just use quick oats for both)
1 cup chocolate chips

Mix shorting, white sugar, brown sugar, vanilla and eggs together until smooth.   Add salt soda- mix well.  Add flour- mix well again.  Add remaining ingredients.

Cook at 350 for 8-9 minutes.

SALISBURY OR CUBE STEAK

 4-6 cube steaks
1 (10 oz) can cream of muchsroom and cream of celery
1 soup can of milk
1/2- 1 cup oat groats (or what ever grain you like) uncooked
2-3 1/2 cups of water depending on how much grains you add.

flour
Salt an pepper to taste

Slat, pepper and flour the cube steaks.  Brown in oil to seal in juices.  Mix soups and milk, stirring until well blended. Put browned meat and the soups together.  You can cook in pressure cooker for 65 min. or in the oven for 2-3 hours at 290-300.   If cooked in the oven you must cook it slow so that the meat gets tender and yummy.  In the pressure cooker it was tender and very flavorful.  I browned them in the pressure cooker first then added all the soups.

Chicken with Rice

This recipe reminds me of one that I order at my favorite Mexican restaurant.

2 boneless skinless chicken breasts, cut into cubes
1 can tomato paste
1/4 cup capers
1/2 cup green olives
1 onion, diced
2 tablespoons vinegar
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
3 cloves garlic
1 green pepper, chopped
salt and pepper
3 tablespoon sugar
1/4 cup olive oil
3 cups brown rice
6 cups water
2 tablespoon chicken soup base

In hot pressure cooker put in oil and sugar. Once sugar is caramelized, add chicken tomato paste, oregano, capers, olives, onions, vinegar, cilantro, parsley, garlic, bell pepper, salt and pepper. cook for 5 min. add rice for 1 min., then add water and chicken base. Cook on high pressure for 15 min. Natural release

Add shredded cheese and let melt on top.
Serve with tortilla shells.....Yum

Canned Cream of Chicken Soup Substitute

1 1/4 Cups White Bean Flour
4 Tablespoons Chicken Soup Base


Mix together and store in cool place.
To replace a can of Cream Of Chicken Soup (condensed) use 1/3 cup of mix and 1 3/4 cups cool water. Bring to a boil and use in your recipe just like you would use the canned soup.

Chicken Acapulco

4 boneless, skinless chicken breasts
2 (10 oz.) cans of cream of chicken soup
1 (4oz) can diced green chillies
8 oz. shredded mozzarella
2 cups sour cream


Melt butter in pan, cook chicken until done. Mix soup, sour cream , chilies and half of the cheese in large baking dish.  Add cooked meat and butter.  Cover with sauce and cook at 375 until bubbly, top with remaining cheese.

Serve over brown rice or quinoa

I also think this would be good to add one cup of cooked oat groats to the sauce for some sneak nutrition. 

Alfredo In 5 Minutes

4 TBS butter, melted

2 (12 oz.) cans evaporated milk

1 1/2 C Parmesan cheese

1 env. Ranch Dressing

1tsp. garlic powder

Optional:

2 zucchini squash

2 crookneck squash

1 yellow onion

1 red pepper

1 cup cooked grain of your choice

Melt butter in large saucepan; add milk, parmesan cheese, ranch dressing, and garlic powder.  Stir constantly with wire whisk.  Bring to a boil and then simmer a few minutes to thicken.  Saute zucchini, crookneck, red pepper, and onion.  Add remaining ingredients and mix all together.