This is an adaptation from the pancake/waffle recipe my mama has used every Saturday morning since I can remember. I tried it in my new vita-mix and it was so fast and easy!
*Blending times and speeds will vary depending on your blender.
Blender Whole Wheat Pancakes
Preheat griddle sprayed with cooking spray or well greased.
Place in blender:
1 C Whole Wheat Kernels
1 C Rice Milk
Blend on high for 1-2 minutes until smooth
Add another 1/2 C rice milk and blend until well mixed- about a minute in Vitamix (2-3 minutes otherwise)
Add in:
2 eggs
1/4 c. coconut oil
1 Tbsp honey
1/2 tsp sea salt
Blend well then add 1 Tbsp baking powder
Blend until just mixed in. Bake on hot griddle until bubbles near center pop and holes remain. Flip and cook until browned.
*This can also be used in a waffle maker.
Serve with real maple syrup, fresh fruit jam, yogurt, honey, agave, or your favorite toppings!
Enjoy!
Wednesday, December 30, 2009
A Divine Treat- Strawberry Sparkling Cider
I am SO EXCITED! We got a Vita-Mix for Christmas!
I have made everything from fresh apple juice to blender whole wheat pancakes, to the smoothest of yummy smoothies, salsa and fresh pizza sauce.
My husband got us a 4 pack of sparkling apple cider for the holidays. My biggest pet peeve with these is that one bottle only contains 4-5 small servings. On Christmas night I decided to stretch it out and make it better. So I filled the blender with about 8 cups of semi-thawed frozen strawberries and added one entire bottle of cider. BRILLIANT! It was delicious! My little family all had glass after glass and we all got more than our fill of this new favorite treat.
Try it! Yum!!
I have made everything from fresh apple juice to blender whole wheat pancakes, to the smoothest of yummy smoothies, salsa and fresh pizza sauce.
My husband got us a 4 pack of sparkling apple cider for the holidays. My biggest pet peeve with these is that one bottle only contains 4-5 small servings. On Christmas night I decided to stretch it out and make it better. So I filled the blender with about 8 cups of semi-thawed frozen strawberries and added one entire bottle of cider. BRILLIANT! It was delicious! My little family all had glass after glass and we all got more than our fill of this new favorite treat.
Try it! Yum!!
Friday, December 18, 2009
Easy Garden Squares
I take this little finger food to family gatherings, open houses, farewells, homecomings, showers and receptions and am always bombarded for the recipe (adapted from Treasury of Christmas)! They disappear so fast! YUM!
I wasn't going to post them here, but they are vegetarian and if you load on enough veg, healthy enough for the season! Enjoy!
Easy Garden Squares
2 cans refrigerated crescent roll dough (8 each- 16 total)
1 1/2 8 ounce packages cream cheese or neufatchel cheese
1/3 cup mayonnaise
1 teaspoon dried dill weed
1/2 packet (about a tbsp) buttermilk ranch salad dressing mix
1 tsp garlic powder
3 cups of desired toppings*
1 cup shredded mozzarella cheese
For crust, unroll crescent roll dough and press in to 15 1/2 x 10 1/2 x 2 inch baking sheet (large cookie sheet with a lip works great).
Bake according to package directions (11-13 minutes at 375).
In a small mixing bowl, combine cream cheese, mayo, dill weed, dressing mix and garlic powder.
Spread evenly over cooled crust.
Sprinkle generously with desired toppings and mozzarella cheese.
Cut into 2 x 2 inch squares and serve.
*TOPPING SUGGESTIONS:
finely chopped broccoli, cauliflower, green pepper, red pepper, yellow pepper; seeded and finely diced tomato; thinly sliced or finely diced green, white or red onion; seeded and diced cucumber; thinly sliced black olives, celery, or shredded carrots; finely diced fresh mushrooms; finely shredded and chopped baby spinach.
Enjoy!
I wasn't going to post them here, but they are vegetarian and if you load on enough veg, healthy enough for the season! Enjoy!
Easy Garden Squares
2 cans refrigerated crescent roll dough (8 each- 16 total)
1 1/2 8 ounce packages cream cheese or neufatchel cheese
1/3 cup mayonnaise
1 teaspoon dried dill weed
1/2 packet (about a tbsp) buttermilk ranch salad dressing mix
1 tsp garlic powder
3 cups of desired toppings*
1 cup shredded mozzarella cheese
For crust, unroll crescent roll dough and press in to 15 1/2 x 10 1/2 x 2 inch baking sheet (large cookie sheet with a lip works great).
Bake according to package directions (11-13 minutes at 375).
In a small mixing bowl, combine cream cheese, mayo, dill weed, dressing mix and garlic powder.
Spread evenly over cooled crust.
Sprinkle generously with desired toppings and mozzarella cheese.
Cut into 2 x 2 inch squares and serve.
*TOPPING SUGGESTIONS:
finely chopped broccoli, cauliflower, green pepper, red pepper, yellow pepper; seeded and finely diced tomato; thinly sliced or finely diced green, white or red onion; seeded and diced cucumber; thinly sliced black olives, celery, or shredded carrots; finely diced fresh mushrooms; finely shredded and chopped baby spinach.
Enjoy!
Friday, December 4, 2009
Chili Cakes
What to do with all that leftover veggie chili? Make chili cakes of course! My kids adored these!
Chili Cakes
3-4 cups leftover veggie chili
2-3 cups cooked brown rice
6-10 ritz crackers, saltines or a cup or so of bread crumbs
Place chili and rice in food processor or blender and pulse to a pasty consistency. You want it thinner than cookie dough, but thicker than pancake batter. Add crackers or breadcrumbs as needed to get the desired consistency.
On a hot griddle or skillet (about 375 degrees or medium high), sprayed with cooking spray, spoon a medium to large scoop of your paste and flatten/spread to about 1/2 inch thick and a few inches round. Then you just cook 'em like little pancakes! I used my large griddle and did 8 or so at a time. Check them every once in a while for doneness- if you can't easily get your spatula under them, then they aren't ready to flip yet. They should be slightly blackened on each side when they are done (takes about 3-4 minutes on each side depending on griddle heat). Repeat until chili paste is gone.
Eat alone as finger food or topped with salsa, sour cream, guacamole, pico de gallo or dipped in ranch dressing.
Serve with a colorful green salad and enjoy!
Chili Cakes
3-4 cups leftover veggie chili
2-3 cups cooked brown rice
6-10 ritz crackers, saltines or a cup or so of bread crumbs
Place chili and rice in food processor or blender and pulse to a pasty consistency. You want it thinner than cookie dough, but thicker than pancake batter. Add crackers or breadcrumbs as needed to get the desired consistency.
On a hot griddle or skillet (about 375 degrees or medium high), sprayed with cooking spray, spoon a medium to large scoop of your paste and flatten/spread to about 1/2 inch thick and a few inches round. Then you just cook 'em like little pancakes! I used my large griddle and did 8 or so at a time. Check them every once in a while for doneness- if you can't easily get your spatula under them, then they aren't ready to flip yet. They should be slightly blackened on each side when they are done (takes about 3-4 minutes on each side depending on griddle heat). Repeat until chili paste is gone.
Eat alone as finger food or topped with salsa, sour cream, guacamole, pico de gallo or dipped in ranch dressing.
Serve with a colorful green salad and enjoy!
Veggie Chili
I can't believe I haven't posted this recipe before! It is a winter/fall staple in our house.
Veggie Chili
1-2 tbs olive oil or coconut oil
1/2 large white or yellow onion, diced
1 large carrot, grated
4 baby bella mushrooms, grated
1/2 large red pepper, diced
3-4 cloves garlic, pressed or micrograted
2 15 oz cans diced tomatoes
1 15 oz can tomato sauce
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
(bean types can be substituted for each other if you don't have one kind or another)
1-2 Tbsp chili powder (to taste)
1-2 tsp cumin (to taste)
approx 2 tbsp agave or pure maple syrup
approx 1-2 cups fresh spinach, chopped
1- 1/2 cups frozen corn kernels
Sea salt and freshly ground pepper to taste
In large pot, heat oil to medium high heat
add onion, mushroom, carrot, and red pepper and saute until veggies soften. Add pressed garlic and saute for a minute longer. Turn heat down to medium and add all remaining ingredients except spinach and corn. Bring to a simmer, stirring occasionally and then turn heat to low. Stir in spinach and corn and let simmer for a minute or two. Salt and pepper to taste.
Serve with yummy bread and a colorful green salad and enjoy!
Veggie Chili
1-2 tbs olive oil or coconut oil
1/2 large white or yellow onion, diced
1 large carrot, grated
4 baby bella mushrooms, grated
1/2 large red pepper, diced
3-4 cloves garlic, pressed or micrograted
2 15 oz cans diced tomatoes
1 15 oz can tomato sauce
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
(bean types can be substituted for each other if you don't have one kind or another)
1-2 Tbsp chili powder (to taste)
1-2 tsp cumin (to taste)
approx 2 tbsp agave or pure maple syrup
approx 1-2 cups fresh spinach, chopped
1- 1/2 cups frozen corn kernels
Sea salt and freshly ground pepper to taste
In large pot, heat oil to medium high heat
add onion, mushroom, carrot, and red pepper and saute until veggies soften. Add pressed garlic and saute for a minute longer. Turn heat down to medium and add all remaining ingredients except spinach and corn. Bring to a simmer, stirring occasionally and then turn heat to low. Stir in spinach and corn and let simmer for a minute or two. Salt and pepper to taste.
Serve with yummy bread and a colorful green salad and enjoy!
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