Urban Pioneer
• Jan. 28, 2006 - Yellow Rice without MSG and Black Beans
Someone was asking for a Yellow Rice recipe without MSG. Since I
cant remember who you are and we cant search by topic (this is a hint
to the webmaster if they happen to read this. ) I am posting it here. I was thumbing through my "Bread for Life Vol 2" by Beth Holland and saw it.
Yellow Rice
2 TBSP. extra virgin olive
6 scallions
3 cloves garlic, minced
1/8 tsp,. crushed saffron threads
1 1/2 c. brown rice
1 3/4 c. water or chicken broth
Cook scallions and garlic over medium heat 'til softened Add saffron
and cook 1 minute more. Stir in rice to coat with oil. Add
water or broth and bring to a boil. Stir, reduce to low, cover
and cook 10-20 minutes. Let stand covered for 10 minutes or more.
Black Beans
2 c. black beans
2-4 Onions
4-6 Garlic cloves, minced
Yellow
Salt
Pepper
Soak beans overnight. Pour off water and cover beans with 2
inches of water. Add onion, garlic, salt and pepper and cook
until beans are done but still firm. While cooking, either make
yellow rice from scratch or (in a pinch) use pre-made yellow rice from
the grocery store. (it's really white rice - a refined product).
When rice and beans are done, drain beans and serve over rice.
Top with:
Salsa, Sour Cream and/or Grated Cheddar
Cheese. Serve ith a tossed salad, this is one dish meal, Even
kids like this one! by Vanda Guthrie.
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• Jan. 27, 2006 - Whole Wheat Pancakes and Yeast Breads
I have really been enjoying my grain mill. Ever since I have read
about the healthy benefits of freshly ground flour, I have looked
forward to this day where I could actually accomplish this. I ran out
of meat and since I didnt want to run to the store before dinner
(I was planning on going tomorrow) I decided to have pancakes. I
think I have come up with an extremely healthy recipe. My father,
who was a chemist, loved to mess around in the kitchen and came up with
the original recipe. Here is my whole wheat healthy version:
2 cup freshly ground whole wheat flour (I used Hard Red Wheat)
2 teaspoon baking powder (aluminum free)
2 Tablespoons raw honey
2 teaspoon real salt or celtic salt
2 eggs, organic range free
2 cups raw milk ( I even use 1 cup milk and 1 cup yogur, sour cream, buttermilk or kefir)
2 tablespoons Olive Oil or butter
Mix together and fry up for pancakes in some butter or olive oil. Top with Pure Maple Syrup
I thought these pancakes turned out very well (especially after I
realized I forgot to include the eggs and added them). It also
confirmed what I had suspected. I dont like the flavor of
yeast. I have been noticing it lately, especially in the wheat
bread I had made, but wasnt sure if it was the yeast or the whole
wheat. I liked the cookies (especially after I got used to their
taste, see Chocolate Chip Cookie Saga )
so I realized it must be the yeast I have been tasting. I wonder
if I cut down on the amount by a 1/2 tsp if it would make a difference,
I guess I am having to experiment with that.
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• Jan. 26, 2006 - My Chocolate Chip Cookie Saga
My friend picked me up for Bible Study on Tuesday night. On the
way, she mentioned that she had just had made some chocolate chip
cookies and had some right before she left. Of course she didnt
bring me any, she is CCC (chocolate chip cookie) addict like I am, and
said if she had they probably wouldnt have made it anyway. (Nice
friend) Well, the thought of warm, goey , chocolate chip cookies
wouldn't leave my brain. I turned down the lemon cookies and
popcorn that were for snack at the study. I thought about CCC
yesterday as I went through my day, I thought about them as I was
at Walmart (my Walmart isnt a super Walmart), but thought they might
have chocolate chips, the only ingredient that was preventing me from
making my own, but I decided I would be good and not get them.
Today, I check my email...there was a email update for a blog that I
had subscribed to about organic chocolate..MMMM....checked out a few
more blogs and came across a couple entries about
CCC....aaaahhhh.! The clock ticks, it gets closer to lunch.....I
cant get CCC of the brain, my blood sugar levels are dropping, I
start scouring the baking cabinet...maybe there is a bag of choc. chips
hidden somewhere, even though I had just cleaned it out last week, then
suddenly I spot it... a box that my mother had sent home with me at
Christmas....Hershey's semisweet baking bars...redemption. I grab
the box, hug it to myself and get out four small bars. Since I am
trying to cut out refined sugars...I adapted my Chocolate Chip Cookie
recipe, here is the recipe and what I did in parenthesis:
Chocolate Chip Cookies
1 cup shortening (i used half shortening and half butter)
1 cup white sugar
1/2 cup brown sugar, packed (for the sugars, I just used 3/4 cup total of Demara (raw) sugar)
2 eggs
2 tsp vanilla
1 1/2 tsp salt (i used 1 tsp)
1 tsp baking soda
2 cups of flour (I used 1 cup of whole wheat and 1 cup unbleached flour)
6 oz chocolate chips (I used semi sweet bars, broken up)
Cream together shortening and sugars, add egg 1 at a time and add
vanilla. In a separate bowl (I never bother with this, I just
throw it into the mixing bowl) sift together dry ingredients except
chocolate chips. Add to wet ingredients, mix well add chocolate
chips. Bake at 350 degrees for 10-12 minutes or done.
The verdict! Pretty good, the whole wheat gives is a little bit
of a nutty flavor and it satisfied my desire for CCC!
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• Jan. 21, 2006 - Another Recipe
Here is another Recipe that I made today. It is from the Best of Country Breads cookbook put out by Reiman Publications ("Country", "Taste of Home", magazines).
GIANT UPSIDE-DOWN PECAN ROLLS
Janet Miller, Lafayette, Indiana
(she states that "She
like to keep a baked batch of these extra-large sweet rolls in the
freezer to surpise my family on the weekends. To reheat, thaw in
the refrigerator overnight, wrap in foil and bake at 350 degrees for
20-30 minutes or until heated through)
2 packages (1/4 oz each) active dry yeast
1/2 cups warm water (110 - 115 degrees)
1 3/4 cups sugar, divided
2/3 cup warm milk (110 - 115 degrees)
3/4 cup butter, softened, divided
1 tsp salt
1 egg
1 egg yolk
4 3/4 to 5 1/4 cups all purpose flour
1 TBSP ground cinnamon
1 cup chopped pecans
BROWN SUGAR NUT SYRUP
1 cup packed dark brown sugar
1/4 cup butter
2 TBSP water
1 cup pecan halves
EGG WASH:
1 egg white
1 teaspoon water
In a mixing bowl, dissolve yeast in warm water. Add 3/4 cup
sugar, milk, 1/2 cup butter, salt, egg, egg yolk, and 3 cups
flour. Beat on medium speed for 5 minutes. Stir in enough
remaining flour to form a soft dough. Turn onto a lightly floured
surface; knead until smooth and elastic, about 6-8 minutes. Place
in a greased bowl turning once to grease top. Cover and let rise
in a warm place until doubled, about 1 1/2 hours. Punch dough
down. Turn onto a lightly floured surface;. Roll into a 24"
x 18" rectangle. Melt remaining butter; brush over dough.
Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of
edges. Sprinkle with pecans. roll up, jelly roll style,
starting with a short side; pinch seam to seal. Cut into six
slics. For syrup, combine brown sugar, butter and water in a
saucepan. Bring to a boil; boil and stir for 1 minute. pour
into a greased 1" x 9 " x 2" baking pan. Arrange pecan halves,
flat side up, over syrup. Place rolls, cut side down, over
pecans. Press down gently. Cover and let rise until
doubled, about 1 hour. Beat egg white and water; brush over
rolls. Bake at 350 degres for 35-40 minutes or until golden
brown. immediately invert onto a serving platter.
Yield: 6 rolls
I actually got about double this today, but I think I jelly rolled from the wrong side. :)
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• Jan. 21, 2006 - Tomato Basil Squares
We made this last night at my PC party. They are delicious...I am making them again tonight for supper.
Tomato Basil Squares From the Pampered Chef All the Best from Our Kitchen to Your Prep time: 30 minutes Bake Time 15-20 minutes 1 pkg (10 oz) refrigerated pizza crust (or French) 2 cups (8 oz) shredded mozzarella cheese ¼ cup (1 oz) grated fresh parmesan cheese 2/3 cup mayonnaise 2 Tbsp snipped fresb basil leaves 1 garlic clove 4 plum tomatoes 1. preheat oven to 375. Using lightly floured Baker’s Roller, roll pizza crust to within 1 inch of edge of Rectangle Stone. Sprinkle curst with 1 cup of the mozarell cheese; set aside. 2. Using Deluxe Cheese Grater, grate Parmesan cheese into Small Batter Bowl. Add remaining mozzarella, mayonnaise, basil and garlic pressed with Garlic Press; mix well. 3. Using Ultimate Slice & Gate fitted with v-shaped blade, slide tomatoes; arrange evenly over curst. Using medium Scoop, scoop cheese mixture evenly over tomatoes; spread evenly. 4. Bake 15-20 minutes or until curst in golden brown. Cut into squares; serve warm. Yield: 20 servings Calories 10; Total fat 9g; Saturated fat 2.5 g; Cholesterol 15 mg; Carbohydrate 8g; Protein 4g; Sodium 210mg; Fiber 0g.
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• Jan. 18, 2006 - Pizza/Stromboli Recipe
Tonight was pizza night at our house. I usually either get the
special that is going on at our local pizzeria or I make strombolis!
Here is my stromboli recipe:
Dough:
2 3/4 to 3 1/2 cups all purpose flour
1 package active dry yeast (or 1 TBSP)
1/4 tsp salt
1 cup warm water
2 tablespoons cooking oil
In a large bowl combine 1/1 cups of the flour, the yeast, salt.
Add warm water and oil. Beat wit an electric mixer on low speed for 0
seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Stir in as much of the remaining flour as you can. Turn out onto a
lightly floured surface. Knead in enough remaining flour to make a
moderately stiff dough that is smooth and elastic (6 - 8 minutes).
Divide in half. cover; let rest 10 minutes.
I usually use a can of spaghetti sauce, but here is a pizza sauce recipe:
In a medium saucepan combine:
1 can tomato sauce (8 oz)
1 can diced tomatoes
1/2 cup chopped onion
1 TBSP dried basil, crushed
1 teaspon sugar
1 tsp dried oregano, crushed
2 cloves garlice, minced
1/ tsp pepper
Bring to boiling, reduce heat. Cover and simmer about 10 minutes or till onion is tender.
Roll
out dough into a circle....about 12-16 inches (or whatever fits on my
Pampered Chef stone) Add some sauce to cover within 1-2 inches of the
diamter. Add favorite cheese (mozerella & provolone), olives, green
peppers, onions, pepperoni, ground beef, sausage....whatever you like
in your strombolis. Fold in half and pinch edges. Bake for about 20-25
minutes in a 375 degree oven. Serve (just be careful because it will be hot) and Enjoy!
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• Jan. 6, 2006 - Yummy Apple Cinnamon Granola (with coconut)
Making your own granola is very easy! All you need
are rolled oats (or other rolled grains), filler such as seeds, coconut
flakes, nuts, wheat germ etc, oil, something sweet, liquid and dried
fruit! Here is a recipe that I created for yummy apple cinnamon
granola.
Mix together in large bowl: 10 cups oats (42oz canister) 1-2 cups coconut 1 cup sliced almonds, (optional)
Add:
1/2 cup virgin coconut oil or olive oil
1 cup honey or raw sugar (Demara, rapadura, sucanat, evap cane sugar etc)
1 cup apple juice. and blend.
2 TBSP Cinnamon
Toast in oven at 250 until light brown, stirring occasionally - this will take several hours. When cool, add 1 cup dried apples
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