If you are not too sure about using all whole wheat in cookies. First try the recipe with half white flour and half whole wheat flour, they are super good!
1 cup butter
3/4 cup sugar
1 cup brown sugar
2 eggs
1 t. vanilla
3 cups whole wheat flour
3/4 t. salt
3/4 t. baking soda
3/4 cup oats
2 cups chocolate chips
Cream together butter and sugars. Add eggs and vanilla. In a separate bowl, mix together flour, salt, and baking soda. Add dry ingredients to creamed mixture. Add rolled oats and chocolate chips. Stir to combine. Drop by spoonfuls onto baking sheet. Bake at 350 for 10-12 minutes. Watch to make sure they do not overcook.
Thursday, July 31, 2008
Saturday, June 28, 2008
Wheat Berry Chicken Pasta Salad
Wheat Berry Chicken Pasta Salad
3-4 cups cooked chicken breast, cubed (can use canned)
2 cups diced Granny Smith green apple
8 ounces rotini pasta, cooked and drained
8.5 oz. can pineapple chunks, drained
½ cup red seedless grapes, halved
2 stalks celery, thinly sliced
2-3 green onions, thinly sliced
½ cup cooked wheat berries
Combine all ingredients in a large bowl.
Dressing:
1 cup mayonnaise
1/3 cup plain yogurt
2 tsp. lime zest (or more!)
3 Tbsp. lime juice
2 Tbsp. honey
2 tsp. grated FRESH ginger
¼ tsp. salt
Combine all dressing ingredients together and gently stir into chicken mixture. Cover and chill for 3-4 hours to allow flavors to blend. Serve on a bed of green or red leaf lettuce. Makes 8 to 10 servings.
3-4 cups cooked chicken breast, cubed (can use canned)
2 cups diced Granny Smith green apple
8 ounces rotini pasta, cooked and drained
8.5 oz. can pineapple chunks, drained
½ cup red seedless grapes, halved
2 stalks celery, thinly sliced
2-3 green onions, thinly sliced
½ cup cooked wheat berries
Combine all ingredients in a large bowl.
Dressing:
1 cup mayonnaise
1/3 cup plain yogurt
2 tsp. lime zest (or more!)
3 Tbsp. lime juice
2 Tbsp. honey
2 tsp. grated FRESH ginger
¼ tsp. salt
Combine all dressing ingredients together and gently stir into chicken mixture. Cover and chill for 3-4 hours to allow flavors to blend. Serve on a bed of green or red leaf lettuce. Makes 8 to 10 servings.
Friday, May 30, 2008
Quinoa Stuffed Peppers or Casserole
1 cup quinoa
2 cups water
1 medium onion, diced
1/2 lb fresh mushrooms, diced
2 T. butter
1 28 oz can tomatoes, coarsely diced, reserve juice
2 garlic cloves
1 12 oz jar salsa
10 oz mozzarella shredded
Preheat oven to 325*. Cook traditional quinoa. Place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears soft and translucent. The germ ring will be visible along the outside edge of the grain.
Sautee onion and mushrooms in butter. Add the diced tomatoes. Add the crushed garlic and salsa. Cook over medium heat for 10-15 minutes. Fold in quinoa.
Place mixture in casserole dish and top with mozzarella cheese OR
Place mixture in 4-6 steamed green peppers.
Bake in 325* oven for 30 minutes.
2 cups water
1 medium onion, diced
1/2 lb fresh mushrooms, diced
2 T. butter
1 28 oz can tomatoes, coarsely diced, reserve juice
2 garlic cloves
1 12 oz jar salsa
10 oz mozzarella shredded
Preheat oven to 325*. Cook traditional quinoa. Place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears soft and translucent. The germ ring will be visible along the outside edge of the grain.
Sautee onion and mushrooms in butter. Add the diced tomatoes. Add the crushed garlic and salsa. Cook over medium heat for 10-15 minutes. Fold in quinoa.
Place mixture in casserole dish and top with mozzarella cheese OR
Place mixture in 4-6 steamed green peppers.
Bake in 325* oven for 30 minutes.
Rice and Quinoa dish- So good!
This is great comfort food and it is good for you too!!
In a large pot sautee ingredients in olive oil:
1 package of mushrooms, chopped
1-2 cans artichokes- depends on how much you like them
1 zucchini, chopped
1 squash, chopped
1 lb. Italian sausage-any kind you like, chopped
Next, add:
1 cup brown rice and 1 cup quinoa. Mix together and then add 3 cups boiling water, 2 cans diced tomatoes. Mix in 3-4 cubes of chicken bouillon.
Transfer all ingredients to an oven safe dish or use same pot if able to be put in oven.
Bake in oven, cover and bake at 350 until rice is soft (about 30-40 minutes).
In a large pot sautee ingredients in olive oil:
1 package of mushrooms, chopped
1-2 cans artichokes- depends on how much you like them
1 zucchini, chopped
1 squash, chopped
1 lb. Italian sausage-any kind you like, chopped
Next, add:
1 cup brown rice and 1 cup quinoa. Mix together and then add 3 cups boiling water, 2 cans diced tomatoes. Mix in 3-4 cubes of chicken bouillon.
Transfer all ingredients to an oven safe dish or use same pot if able to be put in oven.
Bake in oven, cover and bake at 350 until rice is soft (about 30-40 minutes).
Dominican Style Beans
1 lb beans
1 onion
1 green pepper
1 can stewed tomatoes
2 cubes chicken bouillon
2-3 cloves garlic
1 T. oregano
fresh cilantro (1/2 to 1 cup)
Butternut or banana squash
salt and pepper to taste
Soak beans. Drain and cover beans with fresh water. Cut all of your veggies and add to pot with beans. Cook on stovetop for 1-2 hours. Keep adding more water as needed. The longer you cook them the thicker the consistency of the beans. Enjoy!
1 onion
1 green pepper
1 can stewed tomatoes
2 cubes chicken bouillon
2-3 cloves garlic
1 T. oregano
fresh cilantro (1/2 to 1 cup)
Butternut or banana squash
salt and pepper to taste
Soak beans. Drain and cover beans with fresh water. Cut all of your veggies and add to pot with beans. Cook on stovetop for 1-2 hours. Keep adding more water as needed. The longer you cook them the thicker the consistency of the beans. Enjoy!
Thursday, May 29, 2008
Delicious Rice Pudding
Your Own Rice Pudding!
Rice pudding should include only those ingredients you love!
Here is my favorite, but once you have tasted mine, you can experiment and develop your favorite.
I start with cooked rice ( usually Calrose because it is sticky and creamier!),
I add 2% milk and an equal amount of canned milk to cover the rice, raisins, cinnamon, brown sugar, and salt. I cook this together until the rice is really soft and creamy.
Then I break one egg into a bowl, stir with fork, add more brown sugar, and then slowly add a 1/4 c. of the rice mixture and stir constantly to mix the egg with the warmer ingredient.
Then I add the egg mixture to the rest of the hot rice pudding and allow the egg to thicken the pudding. Then I add vanilla and taste, adding more sugar and salt as needed. Voila!, my favorite morning treat!
Recipe courtesy of Nancy (:
Rice pudding should include only those ingredients you love!
Here is my favorite, but once you have tasted mine, you can experiment and develop your favorite.
I start with cooked rice ( usually Calrose because it is sticky and creamier!),
I add 2% milk and an equal amount of canned milk to cover the rice, raisins, cinnamon, brown sugar, and salt. I cook this together until the rice is really soft and creamy.
Then I break one egg into a bowl, stir with fork, add more brown sugar, and then slowly add a 1/4 c. of the rice mixture and stir constantly to mix the egg with the warmer ingredient.
Then I add the egg mixture to the rest of the hot rice pudding and allow the egg to thicken the pudding. Then I add vanilla and taste, adding more sugar and salt as needed. Voila!, my favorite morning treat!
Recipe courtesy of Nancy (:
Mexican Rice Salad
Olé! This rice salad makes a colorful and flavorful side dish. Serve in red pepper halves, if desired.
Prep Time: 20 minutesMakes 10 servings.
Ingredients:
2 1/2 cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® California Style Garlic Powder with Parsley
Directions:
1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately. Or cover and refrigerate up to 24 hours. Stir before serving.
Recipe courtesy of Mccormick.com
Prep Time: 20 minutesMakes 10 servings.
Ingredients:
2 1/2 cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® California Style Garlic Powder with Parsley
Directions:
1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately. Or cover and refrigerate up to 24 hours. Stir before serving.
Recipe courtesy of Mccormick.com
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