Tuesday, April 28, 2009

Banana Bread

3 large or 4 small very ripe bananas
2 TBSP olive oil
1/4 cup honey or maple syrup
1 egg
1/4 cup yogurt

1 1/2 cups whole wheat flour
1/4 cup ground flax seed
1 tsp baking soda
1/2 tsp salt

Mash the bananas with a fork.  Add the rest of the wet ingredients and mix well.  Add the dry ingredients and stir just enough to combine, until everything is moistened.  Pour batter into a greased loaf pan.  Bake at 350˚ for 45-55 minutes, until a toothpick inserted in the center comes out clean.

Adapted from What The Bible Says About Healthy Living Cookbook

Red Pepper and Goat Cheese Frittata

1 onion, sliced
1-2 red bell peppers, sliced
olive oil
pinch of sea salt

10 eggs
sea salt and pepper to taste
1 cup fresh parsley, chopped

4 oz crumbled goat cheese

Saute onion and peppers in olive oil until soft; add a pinch of sea salt at some point.  In a separate bowl, whisk together 10 eggs, with sea salt and pepper to taste, then stir in parsley.  Arrange onion and peppers in a baking dish, and pour the egg mixture over them.  Sprinkle goat cheese over the top.  Bake at 400˚ for 18-23 minutes, or until the center is set.

Sunday, April 19, 2009

Sweet Potato Cinnamon Rolls

3 1/2 tsp yeast
1/4 cup warm water
drizzle of honey

1/3 cup honey
1 cup warm milk
2 TBSP soft butter
1 cup mashed cooked sweet potato or yam
1 tsp salt

1/4 cup wheat germ
1/4 cup gluten (optional)
5-6 cups whole wheat pastry flour (regular whole wheat will work but will be heavier)

1/2 - 3/4 cup softened butter
1/4 - 1/2 cup maple syrup

Combine yeast, warm water and a drizzle of honey and set aside to proof.  Combine honey, milk, butter, sweet potato, and salt, then add yeast mixture and stir until smooth.  Add wheat germ, gluten, and 4 cups of flour and stir until combined.  Turn out onto a floured surface and knead, adding flour as needed until dough is smooth and no longer sticky.  Place in a greased bowl in a warm place and let rise about one hour, or until doubled.

Roll dough out into a large rectangle.  Combine 1/2 cup softened butter and 1/4 cup maple syrup and spread over dough.  Sprinkle with cinnamon to taste.  Roll dough up into a cylinder shape and cut.  Place rolls in 2 greased 9 x 13 pans and allow to rise again for about 30 minutes. 

Bake at 350˚ for 20-25 minutes.  Serve plain or with a glaze of your choice.

*Optional alternate version: For richer, gooier rolls, spread with a filling of 3/4 cup softened butter and 1/2 cup maple syrup and sprinkle with cinnamon.  Reserve some of the filling and brush it on as a glaze when the rolls are done baking.

Roasted Asparagus

1 bunch asparagus (about 1 pound)
1 TBSP extra virgin olive oil
salt and pepper to taste
2 minced garlic cloves

2 tsp Parmesan cheese
1 TBSP lemon juice (about 1/4 lemon)

Preheat oven to 400˚.  Break off ends of asparagus (about 1 inch).  Toss with olive oil, salt, pepper and garlic and arrange in a single layer in a jelly roll pan.  Bake for about 10 minutes.  Remove from oven, gently toss and sprinkle with cheese and lemon juice.  Return to oven for 4-8 more minutes, until asparagus has begun to brown, and is either still crispy (closer to 4 minutes), or is soft (closer to 8 minutes).

(I triple this recipe for the six of us!)

Friday, April 10, 2009

Roasted Vegetable Couscous Salad

1 (7 oz) pkg whole wheat couscous
1 med. eggplant, cut into 1 inch cubes
2 red bell peppers, cut into 1 inch pieces
1 lb. white mushrooms, quartered
3 - 5 cloves garlic, minced
3 TBSP extra virgin olive oil

1/4 cup red wine vinegar
2 TBSP olive oil
1/4 cup fresh basil (or 4 tsp dried basil)
1/4 tsp black pepper

1 cup feta cheese

Prepare couscous as directed, omitting butter or olive oil.

In a large bowl, toss together eggplant, pepper, mushrooms, garlic and olive oil until coated. Spread in one layer on jelly roll pan, and broil until eggplant is golden brown, about 5 - 10 minutes. Stir frequently.

In serving bowl, combine dressing, couscous, and veggies. Toss until coated. Chill 2 hours or overnight. Add feta cheese just before serving.

A great side dish with Lamb Meatballs.

Recipe from Addie

Thursday, April 9, 2009

Oil Substitute

Substitute ground flax seed for oil (in baked goods) - double the amount.  (For example, use 4 TBSP ground flax seed in a recipe that calls for 2 TBSP oil.)  A small amount of water may be needed also, especially when using pre-ground flax seed.  Freshly ground flax seed has a higher oil content and will likely not need the added moisture.

Egg Substitute

1 TBSP ground flax seed and 3 TBSP water = 1 egg