Recipezaar: Grains,Food Processor/Blender recipes

Blender Batter Waffles/Pancakes

Tue, 21 Sep 2004 20:00:22 -0400

I haven't tried this, but I like the sound of it! I got it from the Simple Living message boards, but the poster said they just got it from somewhere on the internet. By the way- the rice, oats, groats, or whatever should be raw. -- posted by Roosie

Veggie Burger

Mon, 29 Nov 2004 20:00:42 -0500

A homemade substitute for hamburgers, if you ever have a veggie at a party or barbeque. Good, even without bun! -- posted by khah

Mexican Chicken and Polenta

Mon, 07 Feb 2005 19:57:59 -0500

Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad, -- posted by justcallmetoni

Earth Apple Torte

Fri, 25 Mar 2005 19:59:47 -0500

This is a European-style torte (richer and less sweet than American cakes) that is made with potatoes. I haven't made this one yet, but it sounds so interesting to me that I don't want to forget about this recipe. From Vegetarian Times. The prep time doesn't include time for baking the potato. -- posted by Vino Girl

Black-eyed Susan Cake

Sat, 09 Apr 2005 11:05:50 -0400

This is a recipe that I haven't tried, but it caught my eye and my imagination, so I don't want to lose sight of it. It comes from Vegetarian Times and contains black-eyed peas! If you do the optional decorations, it is a beautiful and show-stopping cake. -- posted by Vino Girl

Super Oatmeal Smoothie

Tue, 12 Apr 2005 10:21:15 -0400

Another great breakfast drink. -- posted by Dancer^

Orange Date Muffins (Or Chocolate Chip)

Tue, 12 Apr 2005 16:47:28 -0400

These low-fat soft orange muffins are bursting with sweet orange flavour. By far the best orange muffin I have made. The original recipe is for orange date muffins but I often replace the dates with chocolate chips. Dates have been a staple food of the Middle East for thousands of years -- posted by LUv 2 BaKE

Cottage Cheese Dip/spread

Wed, 13 Apr 2005 11:52:31 -0400

Quick, very easy dip. Great for parties. Also good as a sandwich spread. For healtier version use low-fat cheese. -- posted by littleturtle

Earl Grey Tea Cookies

Mon, 25 Apr 2005 16:17:35 -0400

Allow an extra 30 minutes to chill the dough. From Real Simple (May 2005) -- posted by Vino Girl

Cinnamon Crepes

Thu, 28 Apr 2005 21:38:47 -0400

From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, & blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill. -- posted by Vino Girl

Garlic and Parsley Hearthbreads

Mon, 02 May 2005 17:00:22 -0400

These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent. When lunch is cold and sparse some sharp cheese, some sliced tomatoes, a green salad these bring everything substantially, chin-droppingly together. (But please try making them one to eat with fried eggs and maybe some fried or grilled tomatoes.) The cook time is oven time and rise time. -- posted by NcMysteryShopper

Orange Pecan Bran Muffins

Wed, 04 May 2005 15:12:34 -0400

These dense muffins are very flavorful and have a lot of texture. I always seem to have a stray orange or two to use up, as well as some raisin bran cereal. This takes care of them both! From Taste of Home's Quick Cooking (January/February 1999) -- posted by Vino Girl

Strawberry Bran Smoothie

Tue, 17 May 2005 14:24:37 -0400

The addition of the bran makes this fruit smoothie a little different and a lot healthier. Note that you can use any frozen fruit in this; it's best if you use fruit you've frozen yourself (just do it the night before, if you wish, so you can make this for breakfast). -- posted by Lennie

Split Pea and Barley Soup

Wed, 18 May 2005 14:29:45 -0400

I love this soup, I made it 5 times already. Its high fiber low-fat. and very tasty. Points 4. -- posted by Dancer^

Pepper Jack Crackers

Fri, 10 Jun 2005 16:29:57 -0400

I think I got this recipe from one of Martha Stewart's cookbooks, but I don't remember exactly. Anyway, if you try this recipe you will see that sometimes it's worth it to make homemade crackers, as they taste much better than any you'll find in the store! You can use a different kind of cheese and spice or herb as a variation. I suggest sharp Cheddar with chives. Use your imagination! -- posted by JenSmith

Whole Grain Hawaiian Pizza

Sun, 12 Jun 2005 15:50:31 -0400

I tweaked the Tightwad Gazette pizza dough recipe. We all love this recipe 'round here! -- posted by GertieMcFlirty

Green Corn Tamales

Mon, 20 Jun 2005 22:49:59 -0400

I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the corn and clean up. I usually make when corn is in season & cheap. My family loves them. The original recipe comes from a restaurant and I made some changes.This makes 12 to 16 good sized tamales. -- posted by Barb Gertz

Barley Pumpkin Soup

Wed, 13 Jul 2005 18:13:40 -0400

Compliment the pumpkin flavor in the soup by sprinkling each serving with pumpkin seeds. Look for raw pumpkin seeds at a health food store and toast them on a baking sheet in a 350 degree oven for 5 to 8 minutes. -- posted by Bec

Flaky Double-Crust Pastry

Mon, 18 Jul 2005 15:05:58 -0400

This recipe can be used for almost any double-crusted 9- or 10-inch pie, sweet or savory. If you're making it for a pie that has a single crust, wrap the dough you don't need and freeze it. You can make this ahead too- The pastry can be frozen for up to 1 month. -- posted by Bec

Fyrstekake (Prince Cake)

Tue, 02 Aug 2005 23:29:37 -0400

From a little Norwegian Recipes book of mine. -- posted by Bec

Seasoned Bread Crumbs

Tue, 23 Aug 2005 20:04:35 -0400

Posted for Zaar World Tour 2005. Quick & easy way to make fine breadcrumbs homemade! Not that I think these are uniquely Irish bread crumbs, but I was glad to have come across a recipe for homemade seasoned bread crumbs in The New Irish Table and thought many of you would be too. Any bread should work with this recipe, but the recipe specified baguette. Instructions for using toasted bread instead of dried are my own. Toasting instructions should be reduced for thinner sliced bread (less than 3/4-1 inch). I tried this recipe using toasted sourdough bread and my only recommendation is that you process in batches. Otherwise, outcome was fantastic! -- posted by Kumquat the Cat's friend

Oatsoy Bars

Tue, 30 Aug 2005 23:45:39 -0400

Food on the go. High fiber and protein. Stores well. -- posted by Chef #239851

Cream of Barley and Dill Soup

Fri, 02 Sep 2005 22:08:26 -0400

Have lots of dill at the moment as the stores won't sell just one sprig. :-) That sent me looking for new recipes to use up my bounty. I just love barley in soups so this appealed to me. -- posted by justcallmetoni

heavenly Fiber Muffins

Mon, 10 Oct 2005 17:46:01 -0400

High-fiber muffins that are full of flavor. Full of apples, carrots and nuts, these muffins are so good and great for you. I adapted this recipe from one that came on a box of Hodgon Mill Mulit-Grain Hot Cereal (found in the gourmet or health food area of a regular grocery store). If you can find the Hodgon Mill hot cereal, use it, but if you can't find it, you can put the same amount of oatmeal in a blender or food chopper and chop until it is very fine. Note: the more you use the lowfat options, the quicker these will cook. Best is to stick to just one or two lowfat options (e.g. just egg whites and skim milk and use veg oil, etc.) -- posted by Napoleon Dynamite

Zucchini-Parmesan Loaf

Mon, 17 Oct 2005 20:24:21 -0400

From Everyday Food September 2005. -- posted by Vino Girl

Banana-Date Flax Seed Bread

Tue, 01 Nov 2005 10:32:37 -0500

From Cooking Light, Oct. 1999. This healthful bread is full of goodness, and it tastes delicious, too! Store in an airtight container in your refrigerator or freezer. -- posted by hannahactually

Banana Passion Fruit Smoothie

Thu, 01 Dec 2005 15:56:47 -0500

A refreshing tropical smoothie ideal for breakfast on the run (put it in an insulated lidded container and take it with you!) or for a leisurely brunch or an anytime snack! I often make this and take it to work in 2 Tupperware containers: one for breakfast, the other as a snack during the day. -- posted by bluemoon downunder

Blueberry Oatmeal Muffins

Tue, 03 Jan 2006 20:44:21 -0500

From Cooking Light January 2006. -- posted by Vino Girl

Mesa "grits"

Fri, 06 Jan 2006 20:08:36 -0500

These aren't grits in the true sense, that's why the quotation marks. They're made from canned hominy, pulsed in a food processor to give them a grits-like texture. From The Best American Recipes 2001-2002, by chef Bobby Flay. Cooking and preparation times are approximate. -- posted by GoKittenGo

Black Bean Cakes

Mon, 23 Jan 2006 20:35:26 -0500

A recent trip to Cocso and I'm now the proud owner of a large stockpile of black beans. That has sent me combing my cookbooks for meal options using this healthful and versatile ingredients. Keeping what I find here for quick and easy access until I have a chance to try them. The original recipe for these delectable cakes included a tablespoon of chorizo, though I intend to make them vegetarian. These can also easily be made vegan with the use of a little soy yogurt. Serve these as a substantial appetizer or along with a lovely green salad as a light meal or lunch. With the chorizo, these are 3 points per serving. The recipe can easily be modified to be Core. The cakes also freeze well for reheating later. -- posted by justcallmetoni

Whole Wheat Brown Sugar Soda Bread

Tue, 07 Mar 2006 11:16:22 -0500

Adding whole wheat flour to the traditional Irish soda bread recipe makes a rustic, hearty quick bread that pairs beautifully with the evening meal. The caraway seeds -- added to the dough and sprinkled on top of the loaf add a unique flavor. The recipe comes courtesy iVallage.com -- posted by Barb Gertz

Lavash

Tue, 04 Apr 2006 15:58:36 -0400

Lavash can be cooled completely and kept in an airtight container at room temperature 3 days. Special equipment: a stand mixer with dough hook attachment; 2 (17- by 12-inch) shallow baking pans. Adapted from a recipe on epicurious. -- posted by Sandi (From CA)

Toasted Breakfast Barley With Dried Fruit

Mon, 26 Jun 2006 19:22:37 -0400

Grinding the barley cracks the grains, which allows them to cook faster and maintain their chewy texture; toasting the grains brings out a nutty flavor. To decrease morning prep, grind and toast the barley ahead of time and store in an airtight container. From Cooking Light. -- posted by akgrown

Oatmeal Soda Bread

Mon, 02 Oct 2006 21:26:36 -0400

Simple bread recipe from the Food Network website / Emeril Live. Needs to sit for 12 hours before baking. -- posted by Vino Girl

Oatmeal (And Bean!) Raisin Cookies

Sat, 14 Oct 2006 13:32:42 -0400

Don't knock these until you try them! Being a vegetarian, I try to find as many ways as possible to get extra protein in my diet--the beans add a savory texture to these cookies, and you won't miss the fat from the missing butter! -- posted by MissChiChi

Navajo Fry Breads

Wed, 01 Nov 2006 20:28:23 -0500

This recipe is adapted from Emeril LaGassi's Emirel Live cooking show Native American cooking espisode from 2001. We used 1 cup milk instead of the original 3/4 cup of warm water -- posted by Chef #374763

Cheese-Onion Bannock

Mon, 06 Nov 2006 18:35:36 -0500

From Cooking Light September 2006 -- posted by Vino Girl

Cheese-Onion Bannocks

Sun, 11 Feb 2007 21:23:31 -0500

Bannocks are Scottish oatcakes, similar to scones. Coarsely ground oats provide a hearty, slightly chewy texture to this savory version that's excellent as a snack or alongside a bowl of soup. We love these with Recipe #210183. From Cooking Light. -- posted by akgrown

Parmesan and Sesame Crimple Crackers

Sun, 18 Mar 2007 23:20:37 -0400

I made these for dinner guests and everyone enjoyed them. Cooking them in batches takes a little long but if you have a few oven trays it would be faster. These could could serve these unusual crackers after dinner (supper) with cheese, dried fruit, nuts and wine. I served the with cheese and grapes. The recipe comes from a book called 100 favourite cakes and biscuits by Alison Holst -- posted by Chef floWer

Healthy Soft Granola Bars

Thu, 22 Mar 2007 21:45:28 -0400

Inspired by an easy recipe by "kzmom" and Ruth Yaron's Super Baby Food, but altered for some healthy extras... -- posted by Chef #464401

Argentine Black Bean Flatbread With Chimichurri Drizzle

Tue, 27 Mar 2007 16:48:06 -0400

I got this via a chef who linked Cooking Light. I'm using her recipe #38560 for teh Chimichurri instead of this one. I usu. knead my dough in my Bosch mixer, but it didn't work this time. So I did it by hand. I found a trick: Kneaded it in my seasoned stoneware bar pan and it didn't stick at all, without flour. You won't use all of the black bean spread, so save for a dip with baked tortilla chips, a topping for a taco salad, or as a taco or burrito filler. -- posted by WI Cheesehead

Vegan Blueberry Fiber Smoothie Shake

Tue, 27 Mar 2007 22:44:11 -0400

This blueberry fiber smoothie is extremely tasty, healthy, and easy to make. It is a bright purple color... so don't drink it on the go, because your mouth will be too! Note that the psyllium husk, flax oil, and ice cubes are optional. But the Psyllium husk adds fiber, the flax oil add essential fatty acids, and the ice makes the smoothie more creamy. -- posted by savannah veg.

Jane's Challah Bread (Using Food Processor)

Thu, 05 Apr 2007 21:51:46 -0400

This is a traditional Jewish bread although most cultures have a similar type of bread. It is slightly sweet and eggy. It is traditionally formed into a braid, but can also be baked in a loaf pan (for easier slicing). This recipe makes 2 16 ounce loaves (notice that these loaves are slightly smaller than typical recipes). The smaller size works best in my food processor and I find it is the preferred size of my farmer's market customers. It makes great French Toast. It is also an excellent base recipe for sweet breads (cinnamon raisin swirl, pecan rolls, etc.) I use a 14 cup Cuisinart food processor to make all my breads but the recipe could be adapted to a bread machine, stand mixer, or made by hand. Although the steps look long and involved, I have written them for the novice bread baker -- so I have included a lot of detail. The time to make is just an estimate. -- posted by doglover aka Jane

Jane's Non-Fat Whole Wheat Bread (Using Food Processor)

Sat, 07 Apr 2007 23:52:54 -0400

This is a half wheat / half white bread which contains no added fat. Applesauce provides the moistness and vital wheat gluten helps it rise. The recipe makes two slightly small (16 ounce) loaves of bread. If you are new to bread baking, I suggest you read my recipe "Jane's Challah Bread (Using Food Processor)" for tips. This recipe could be modified for a bread machine, stand mixer, or made by hand. -- posted by doglover aka Jane

Cranberry, Pecan & Golden Raisin Granola

Mon, 09 Apr 2007 15:50:22 -0400

Thinking of "Starting our mornings of right" I just recently developed this granola recipe. All natural, I believe it gets your "WHOLE BODY" off to a GREAT start!! I bag up 3 oz. bags, travels great in purses & briefcases for that any time, on the go, healthy snack. I purchase most ingredients at bulk stores (Almish/Quaker) -- posted by Monica Lin

Blender Pancakes

Wed, 09 May 2007 20:20:48 -0400

This is a recipe from my Bosch cookbook: Healthy Recipes from the Heart of Our Homes by Phyllis Stanley. You could use straight milk (or buttermilk) instead of water and powdered milk. These turn out really fluffy. I love the way it foams up in the blender! -- posted by WI Cheesehead

Blender Whole Wheat Pancakes

Fri, 08 Jun 2007 21:54:56 -0400

This is a terrific way to use your food storage! It's easy, healthy, and delicious. It's also a good recipe to use for getting your family used to whole grains so they won't get sick if you ever have to use your food storage for a long length of time! -- posted by OB Nurse

Energy Balls

Thu, 28 Jun 2007 11:19:09 -0400

From Martina Navratilova's book "Shape Yourself". I have not tried this yet, but they look really good. Time to make is a guess, since I haven't made it yet. -- posted by MathMom.calif

Fourth of July Cookies

Tue, 03 Jul 2007 23:45:36 -0400

Red hot candies give these patriotic treats that special something...spicy and chewy! You can buy the M&M's at http://shop.mms.com or at M&M's World in Las Vegas, Orlando or New York. -- posted by ~Jen~

Orange Oat and Flax Bran Muffins

Wed, 12 Sep 2007 22:28:31 -0400

I got this recipe from the food column of our newspaper a long time ago, but I think it was originally from Outspan Oranges. I have made alterations to the recipe, using dry buttermilk powder, and changing the raisins to either dried cranberries or fresh blueberries. The original recipe just cut the oranges into quarters, and blitzed them in the food processor, but I prefer to zest them with a microplane grater, peel off the pith, and chop them finely, reserving the juice to add with the liquids. I often add nuts to the batter as well. If using buttermilk powder, (I use 1/3 cup), mix it with the flour, and add 1 cup of warm water to the wheat bran and let it cool before mixing with the other ingredients. -- posted by Sweet Baboo

Quick Start Breakfast Drink

Wed, 31 Oct 2007 17:06:59 -0400

Good breakfast or snack. -- posted by littleturtle

Vegan Bread Dressing

Wed, 31 Oct 2007 23:38:34 -0400

I lost my Bread Dressing recipe but a friend of mine makes this one and I'm excited to see how it turns out. From the Best of Silver Hills cookbook. Sounds delicious! Update: We made this for Thanksgiving and it was nice and moist and very flavorful. Everyone was digging into it! I baked it for 20 minutes then covered it with tinfoil and baked it 20 more minutes to keep it moist. -- posted by Enjolinfam

Easy Cheddar Walnut Bread

Tue, 13 Nov 2007 00:23:09 -0500

From The Irish Pub cookbook, this delicious variation on traditional brown soda bread is from Durty Nelly's pub-restaurant in the village of Bunratty, County Clare. It's easy to make and slices nicely, but note it's not like American bread you're used to but an Irish style bread with a slight "bitter" taste. -- posted by ~Jen~

Frescavena-Like Oatmeal Drink Mix

Thu, 20 Dec 2007 01:00:16 -0500

Similar to the popular Latin American drink from Quaker "Frescavena". This oatmeal based beverage is nutritious and refreshing. My 18 month old daughter loves it and after not finding it anywhere in stores I had to come up with a way to make it myself EASILY. I love this because I can keep it on hand and scoop it into a glass of milk and its ready to go! -- posted by Chef #502806

Super Pancakes

Mon, 07 Jan 2008 23:22:07 -0500

this is an adaptation I am working on. I want a low-carb, high protein, high fiber, vegan pancake. My sister is doing body-for-life and I am getting back into weight training/ bodybuilding diet food so I need some new cheap fuel. Any suggestions are welcome, this is a work in progress. -- posted by LightLisha

Mushrooms With Polenta and Basil Mix

Wed, 16 Jan 2008 18:23:13 -0500

The photo in the magazine really attracted me to the recipe and when I looked at the ingredients I knew our family will enjoy it. Cornmeal can be used in replace of Polenta, I also used 12 medium size mushrooms because I couldn't find field mushrooms and it worked well. The original recipe comes from Better Home & Garden Magazine - November 2005 issue -- posted by Chef floWer

Super Nutritional Homemade Baby Cereal

Sat, 26 Jan 2008 14:29:13 -0500

This is from the Super Baby Food book; but I have mixed it up a bit to make it easier to do. It's probably as expensive as refined cereal, but has more jam-packed with nutrition and taste! Use organic ingredients when possible! Please don't feed this entire recipe to a 6-month old, and not at all to a child under 6 months. Go slowly, adding one extra ingredient each week, to make sure they aren't allergic. There is not enough iron in this cereal to satisfy a breastfed baby, so please talk to your pediatrician about drops. -- posted by Llamatron

Neat Loaf

Sat, 23 Feb 2008 01:26:55 -0500

This recipe originally comes from "Incredibly Delicious: Recipes for a New Paradigm" by Gentle World Publishing. It makes a really big, hearty loaf, which is wonderful for sharing or freezing. The millet lends it a nice, fluffy, satisfying texture. I like my loaf a little on the piquant side so I top it with a healthy dose of catsup, but you could use tomato paste as well. -- posted by Veggie Girl NYC

Zesty Confetti Salad With Quinoa

Mon, 10 Mar 2008 01:59:14 -0400

A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make. -- posted by MN_SpiceHunter

Carob Chip Cookies

Thu, 29 May 2008 02:44:45 -0400

I found this recipe on a cooking show by Michelle Wilson titled "Low Fat No Fat Recipes." Carob is sooo much better for you than chocolate. Still, these cookies taste distinctly like carob, so they are really for carob lovers. -- posted by Enjolinfam

Peruvian Energy Balls

Thu, 05 Jun 2008 02:36:49 -0400

This recipe was found in The Vegetarian Passport Cookbook by Linda Woolven. The author first had these while in Peru. I haven't made these yet so I don't know how many the recipe makes. -- posted by Dreamer in Ontario

Whole Wheat Oatmeal Banana Pankakes

Mon, 30 Jun 2008 19:40:16 -0400

Heart healthy and delicious. Made in a blender! -- posted by Amy Oliver

Peanut Butter and Raisin Porcupines

Mon, 07 Jul 2008 16:06:26 -0400

I found this recipe in "Prevention's Diabetes Diet Cookbook" and thought that it sounded interesting. A tasty nibble for peanut butter lovers. These keep well in an airtight container in the refrigerator for up to one week. -- posted by senseicheryl

High Fiber Oatmeal Cookies

Fri, 18 Jul 2008 20:02:14 -0400

These are ridiculously good, all without the use of any butter whatsoever! -- posted by c@teberry

Oatmeal Cookies (Raw Vegan)

Tue, 29 Jul 2008 20:30:07 -0400

We all love this recipe, especially my 6 year old daughter. We often have these for breakfast, so much better for you than processed cereals. This recipe is inspired by Juliano's recipe, but is quite different. -- posted by RawFoodNut

Flap Jack Smoothie

Mon, 15 Sep 2008 12:33:16 -0400

I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use. -- posted by senseicheryl

One Pan Banana Cake

Mon, 22 Sep 2008 01:35:26 -0400

I received an email this morning from Recipes4Living and this is one of the featured recipes: This banana break is fantastic and has a hint of orange taste. You can find lots of "healthy recipes" at the www.recipe4living.com website. -- posted by senseicheryl

Olive Tomato Rolls

Mon, 22 Sep 2008 17:46:18 -0400

A healthy bread recipe good for sandwiches and stuffing base. -- posted by Coyote's Laugh

Banana Bliss Balls (Raw Food)

Tue, 30 Sep 2008 16:03:49 -0400

This unusual & interesting recipe comes from the internet! Great as a snack or dessert! -- posted by Sydney Mike

Bread Bowl Artichoke Dip - Pampered Chef

Sun, 05 Oct 2008 09:43:00 -0400

My Pampered Chef consultant sent me an email today and this recipe was featured. Sounds yummy for the upcoming holidays! The directions feature actual Pampered Chef items for those of us that absolutely LOVE Pampered Chef! :-) -- posted by senseicheryl

Hg's Am Apple Scramble! - Ww Points = 4

Tue, 28 Oct 2008 01:00:04 -0400

From Hungry Girl: "A GIGANTIC and apple-tastic treat to brighten your day..." "(Entire recipe: 230 calories, 1.5g fat, 385mg sodium, 37g carbs, 5g fiber, 12g sugars, 17g protein = 4 Points) -- posted by senseicheryl

I Can't Believe It's Broccoli Bread for Food Processor

Sat, 08 Nov 2008 16:12:01 -0500

Entered for safe-keeping, from Norene Gilletz's "The Food Processor Bible". Use the pretty florets as a side dish or in a stir-fry, but save the broccoli stems for this recipe. If you don't have enough broccoli, add grated carrots. This freezes well. -- posted by KateL

Hg's Peanut Butter Chocolate Bread Pudding - Ww Points = 2

Thu, 13 Nov 2008 16:33:36 -0500

This is from the Hungry Girl Website - (One serving: 127 calories, 3.5g fat, 230mg sodium, 20g carbs, 2g fiber, 10g sugars, 5g protein = 2 Points) "Warning: This stuff's so good it may make your head explode!" -- posted by senseicheryl

Spicy Oat Crisps

Mon, 01 Dec 2008 20:11:44 -0500

This just arrived in my inbox from from Cooking Light magazine. It looks like quite a tasty morsel and I'm planning to include them on my holiday tray. -- posted by justcallmetoni

Golden Nugget Carrot Muffins

Sun, 07 Dec 2008 02:29:48 -0500

This recipe was featured in an email this morning from the www.kingarthurflour.com website. "These moist, tender muffins are a lovely gold, flecked with bright orange carrots. Studded with raisins and walnuts, they'll remind you of a Morning Glory muffin." -- posted by senseicheryl

Hot Buttered Popcorn Bread

Tue, 09 Dec 2008 23:55:40 -0500

If your family likes home-made bread, they're sure to LOVE this recipe! You'll feel like a real pioneer, too, grinding your own popped corn--move over Ma Ingalls! Eat fresh, any leftovers can be toasted for a whole 'nuther meal of goodness. Thanks to Marcy Goldman and her "Passion for Baking" cookbook--delightful! --NOTE-- cooking time includes two RISINGS! -- posted by Debber

Crispy, Crumby Cover-Up

Wed, 10 Dec 2008 20:34:42 -0500

Use this delicious crumb topping on casserole or as a crispy coating for baked fish or chicken. I've had this on a yellowed newspaper clipping that's no-telling how old. -- posted by mailbelle

Mesopotamian Barley, Lentil and Tahini Soup (Vegan)

Sun, 14 Dec 2008 17:48:33 -0500

From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. This is untrried by me so far, but I plan on making it this winter sometime. I'm wating to see if I get a handheld blender for Christmas. -- posted by VegSocialWorker

Peppermint Cookies

Mon, 29 Dec 2008 22:12:51 -0500

I received an email this morning from the www.recipe4living.com website with their Top 10 Recipes to use up Candy Canes! Here is one of them...Please note that the yield size is estimated as it was not listed on the website and I have not made these yet. -- posted by senseicheryl

Hg's Thin-Gerbread Men - Ww Points = 1

Mon, 29 Dec 2008 23:38:28 -0500

I received an email from Hungry Girl and this recipe was included. PER SERVING (1 cookie): 59 calories, 1.25g fat, 98mg sodium, 11.5g carbs, 1g fiber, 4.5g sugars, 0.5g protein -- POINTS® value 1* "You're not too fattening. We like that in a man" -- posted by senseicheryl

Hg's Loaded 'n Oated Pepperoni Pizza - Ww Points = 4

Tue, 20 Jan 2009 18:14:01 -0500

From the www.hungrygirl.com website: "Pepp Rally! Personal-sized pizza rocks. Load it up with pepperoni, and it rocks more! But even the stuff found in the "diet" section of the freezer aisle is fairly high in fat. So, with a little swappy swap action at home, you can have your (pizza) pie and eat it, too. Our version has all the pizzazz of regular pepperoni-topped pizza without the crazy amounts of fat and calories. Check it out..." Serving Size: 1 personal-sized pie (entire recipe) Calories: 241 Fat: 3.5g Sodium: 1,146mg Carbs: 33.5g Fiber: 9.5g Sugars: 3g Protein: 24g POINTS® value 4* -- posted by senseicheryl

Gluten Free /Dairy Free Millet Fruit Scones

Fri, 23 Jan 2009 16:56:03 -0500

These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe. -- posted by Suzy mom to 2

Dads Spectacular Waffles

Sun, 01 Feb 2009 13:38:35 -0500

Super healthy, my dad got me and my siblings to eat so much healthy stuff because he put it in the waffles we never even new! Healthy nuts with healthy fats, healthy oil, no trans fats, no simple sugar honey is better for you, and fruit what could be better! -- posted by KellyFarley

Amaranth, Quinoa, and Corn Chowder

Wed, 04 Feb 2009 01:50:31 -0500

A friend gave me this recipe in an effort to introduce quinoa into our diet. Quinoa is very good for you and it's yummy in this soup. Amaranth was also new to us - we found it at Good Foods in a bin where you only take as much as you'd like. I'm so glad I made this! Leftovers are yummy too. Maybe add more milk if it gets too thick. Also, I used skim milk instead of whole, but I added some extra unsalted butter. -- posted by Lemon Drop

Soaked Grain Muffins or Quick Bread

Fri, 06 Feb 2009 16:52:23 -0500

This recipe is from Sue Gregg. I'm learning a little about soaking grains and beans to bring out their nutritionally quality and to cut the phytates. You may cut the recipe in half if you don't have a large enough blender (like a Vitamix). See add-ins in the directions. I used olive oil for the coconut and kefir and it worked fine. -- posted by WI Cheesehead

Gluten-Free Sourdough Pancakes

Sat, 21 Feb 2009 10:10:24 -0500

Use quinoa, a high-protein and high-iron seed, as the basis for the healthiest sourdough pancake you will ever meet. The secret to the smooth and bright texture is sprouting the quinoa ahead of time, and using a high-powered high-speed blender like my Vitamix. The taste is similar to english muffins or mild injera (Ethiopian flatbread). The texture is amazingly light, almost frothy, but still chewy, holding its shape with no problem. As a general purpose gluten-free batter, this sour quinoa batter is surprisingly versatile and easy to work with. This recipe has been used for sourdough crepes, okonomiyaki (Japanese savory pancakes), and even as the base for savory pies. -- posted by Naomi Most

Banana-Date Muffins

Sun, 22 Feb 2009 15:38:46 -0500

I found this recipe on the www.cheerios.com website. "Bake a fruity muffin with a whole-grain boost from new Banana Nut Cheerios® cereal." NUTRITION INFORMATION PER SERVING: Calories 180 Calories from Fat 50 % Daily Value Total Fat 6g 9% Saturated 1/2g 3% Trans Fat 0g Cholesterol 20mg 6% Sodium 230mg 9% Total Carbohydrate 28g 9% Dietary Fiber 1g 5% Sugars 14g Protein 3g -- posted by senseicheryl

Fluffy Sweet Potatoes

Sun, 22 Feb 2009 16:08:27 -0500

This recipe was featured in an email from the www.sparkrecipes.com website. It got a lot a great reviews! Submitted by CYRUSFAMILY - "A delicious addition to any meal or by itself." -- posted by senseicheryl

Oatmeal Pancakes (Flourless/Sugar-Free)

Sun, 22 Feb 2009 16:26:59 -0500

Unable to eat flour or sugar, I have become very creative in making food that not only meets the needs of my food plan but also satisfies me so I don't feel left out or deprived. This recipe is easy and makes a Sunday morning breakfast special again! -- posted by HazMat IC

Fresh Ginger Muffins (Gluten and Dairy Free)

Sun, 01 Mar 2009 18:13:20 -0500

This is an adapted version of a recipe found on www.recipesource.com. These muffins bring out the intense, aromatic quality of fresh ginger beautifully, without a trace of the peppery taste. The texture is nice, they freeze well and reheat great in the microwave. -- posted by Suzy mom to 2

Cardamom-Crumb Coffee Cake

Mon, 02 Mar 2009 17:43:19 -0500

This recipe is from the www.lifescript.com website. "Cardamoms distinctive floral and spice aroma makes for a delicious and unique coffee cake. A member of the ginger family, it is widely used in the baking of Scandinavia and the dishes of Eastern India. If you prefer to go more traditional, cinnamon also works wonderfully in this cake." -- posted by senseicheryl

Hg's Planet Hungrywood Sweet&cap'n Crunchy Chicken-Ww Pts=4

Sun, 22 Mar 2009 03:43:50 -0400

From Hungry Girl: "Check out our surreal, cereal-coated chicken recipe -- inspired by the classic version that Planet Hollywood serves up. It's GOOOOOD!" PER SERVING (1/2 of recipe): 234 calories, 2g fat, 617mg sodium, 23.5g carbs, 4g fiber, 10g sugars, 29g protein -- POINTS® value 4* -- posted by senseicheryl

Oatmeal & Banana Pancakes With Pomegranate Syrup

Wed, 27 May 2009 22:32:11 -0400

From Clean Eating Magazine May/June 2009 -- posted by Vino Girl

Clean Eating Moroccan Couscous With 7 Vegetables

Thu, 28 May 2009 23:23:26 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. A good couscous is a very good thing -- lesson learned in the Parisian Latin Quarter. For Ras El Hanout Spice Blend, use Recipe #374781 #374781 -- posted by KateL

Quinoa Milk

Tue, 18 Aug 2009 03:01:50 -0400

This recipe is more creating a milk from quinoa. Quinoa, a "grain" from South America ('tis actually a seed), is a great source of Iron and calcium, as well as being a complete protein. This makes it a good choice for individuals who (for whatever reason) do not consume dairy products. The recipe is based off of the one found here: http://www.kimmykokonut.com/2008/05/22/teaching-and-cooking-in-peru-with-food-pictures/ Please note: this milk has a consistency of thin porridge before straining. After straining, depending on the amount of water added, it should have a consistency of rice milk. This milk has a nutty flavor. It tastes a bit like unsweetened soy milk. You can of course, add sweeteners and flavorings to your quinoa milk (I recommend almond extract) so you can probably get it to a taste that is very similar to commercially purchased rice or almond milk. Good luck! -- posted by Chef #1354715

Edible Body Scrub

Mon, 14 Sep 2009 14:33:50 -0400

This softens skin, smells Amazing and is even edible -- posted by GingerlyJ

White Whole Wheat Bread (Food Processor)

Mon, 26 Oct 2009 18:18:04 -0400

This recipe is a work in progress. My goal is to make something approximating whole grain artisan bread in my food processor, without having it become a major project. So far, I'm having a little trouble getting the bread to rise, but I'm trying different additives, rising times, etc., to achieve this goal. The recipe I started with came from Charles Van Over's book, "The Best Bread Ever: Great Homemade Bread Using Your Food Processor." Update 12/14/2009: I have about given up on trying to make whole wheat artisan bread. I would not advise using this recipe, since so far I have not had any success making something edible. -- posted by ilovechocolate

Vegetarian Pâté

Mon, 14 Dec 2009 01:38:11 -0500

Incredibly flavourful, yet so easy to make. Some uses include sandwich spread, filling for savoury pies, on crackers, etc. I've tried it with sunflower seeds but have yet to experiment with the sesame seeds. Original recipe by Danièle Starenkyj. -- posted by Génial Génie

Creamy Quinoa Mousse

Thu, 07 Jan 2010 01:16:50 -0500

VERY healthy dessert or breakfast. This is the kind of recipe where you like it or you don't... if you do, you're in for a treat (there'd no guilt, it'ts even good for you!!!). The texture is slightly fibrous, due to the quinoa. Can be served warm or cold, l prefer mine partially frozen (I place them in individual cups, then freeze for an hour). Adjust spices to your taste. You can sub the milk for soymilk (if using vanilla flavoured, omit sugar and vanilla from ingredients). -- posted by Génial Génie

Vegetarian Stuffed Cabbage (Ww)

Tue, 26 Jan 2010 08:31:14 -0500

My ds loved this and even packed the leftovers in tupperware so his girlfriend could have some! Never asked about the "meat"! If following WW this is only 5 WW pts for 2 cabbage rolls. When I made this I miscalculated the time, so I put in the fridge and the next day added 1 can tomatoes w/green chilies and some leftover WW cheese and cooked for 30 minutes or so. Although delicious this is a time consuming recipe -- the original recipe says 2 1/ 2 hours but I took 3 hours to make this plus the another 1/2 hour to reheat the next day --- so be prepared! Recipe source: WW Healthy Cooking Basics -- posted by ellie_