Tag Archive | Flour

Brunch for two!


Wow today you are lucky!  You get 4 recipes in one blog post to make one complete meal.  🙂

This morning, we woke up hungry.  We don’t have a ton of super easy to make food in the house, but I really wanted breakfast.  We didn’t have any milk, so I decided to find a nice fluffy pancake recipe.  I found an easy recipe with only ingredients we have in the house.  I realized half way through my plans that we don’t have syrup.  So,I started this plan what I wanted to put on top of my pancakes first.  I decided a strawberry applesauce would be nice.

Now, Jeremy loves over easy eggs, but because I don’t eat eggs, I have only ever learned to make them scrambled.  So Jeremy quickly read some internet directions on how to make them, and I did my best.  I put some oil in a non stick pan, and I think they actually came out perfectly.  I didn’t break the yoke, and they got flipped over and transferred to the plate.  They were not super pretty, but I didn’t break the yokes!  YAY ME!  hehe

Because I don’t eat eggs, I had to come up with some kind of protein for me.  I didn’t just want a chicken breast, as that is boring for breakfast, but have not had much luck making sausage that will stay in patties if I grind the meat myself.  I have a Ninja food processor/blender system, and in the past I have tried making sausage patties by pulsing raw chicken and adding spices, but they never hold together.  Today I was wondering how to change this because grinding meat in a food processor just does not work the same as having meat ground in a meat grinder.  Well I remembered my friend Nellena telling me to add a little flour as a binder to my potato cakes the last time she came over, and I wondered if that would work as binder for meat as well.  I pulsed them ingredients until it looked like it would hold together, and put the meat in the fridge for about 10 minutes while the fruit was still cooking down to let it rest, and let the gluten work and bind.  The flour worked!  I was so stoked!  Today I actually had sausage patties.  YAY!  Two total firsts in one meal!

The pancakes were simple, but I noticed that there was more baking powder than I was used to, and because of that I think the pancakes were extremely fluffy.  I wish I would have got a better picture, or a pic with my first over easy attempt, but this is what I got before the food was devoured.  I had fun cooking it all, but the best part was that it tastes AMAZING!!!!!


2 cups all-purpose flour
2 TBSP. oil or butter or margarine
1/2 tsp. salt
4 tsp. baking powder
2 TBSP. sugar (I used 2 TBSP Stevia in the Raw instead)
2 cups water
2 eggs

Mix wet ingredients together. Mix dry ingredients together in different bowl. Combine the two bowls and stir with hand or a stand mixer.  I have a new kitchen aid, and am getting all of the use of out it I can. Get all of the lumps out! Let batter rest for 5 minutes. and put some oil in the pan.  Fry the pancakes, flipping when it is full of bubbles.  These turn out a little heavy, but very thick and fluffy.  I usually hate pancakes, and I LOVE these!

Fruit topping:

3 apples

10 frozen strawberries

4 tablespoons of stevia in the raw (or sugar)




Peel, core, and dice three apples.  Place them in a small pot and cover them with water.  Put in the strawberries and turn the burner on high.  They need to break down, and I kept them on a rolling boil to break down the apples a bit faster than usual. Remember to stir every few minutes so the bottom does not burn. I added the a few shakes of cinnamon, and 1/8th teaspoon vanilla, and a pinch of salt as well as the stevia.  Add more water if necessary until the fruit is cooked and broken down to your liking.  After the apples are soft,  throw about 1/2 of the mixture into the blender to break it down a bit faster if you like (or use an immersion blender), but cooking for a few hours will achieve the same effect…basically making a quick strawberry apple sauce.  Taste, add more stevia if necessary.  Serve on top of pancakes and pour melted butter either on pancakes or on top of topping…Delicious!


1/2 boneless skinless chicken breast

1 tablespoon garlic powder

1 tablespoon onion powder

a few sprinkles of sage

4 tablespoons of flour

Pulse all of the ingredients in a food processor until meat is broken down and starts sticking to itself.  In a Ninja, that takes 10 pulses or less.  Be careful not to liquify or puree the meat.  You want a little texture.  Let it rest in the fridge for 5-10 minutes to let the flour do it’s job.  Next, make patties, and throw them in a frying pan with just a little oil.  Next time I will throw a little more seasoning in them, and maybe just a touch of oil to make sure they don’t dry out.  Make sure they are cooked all the way through and serve. These are oh so good!

And I guess the last recipe is over easy eggs, but you can find directions for that anywhere… 🙂



Miracle Fettuccine ????



I got some miracle noodles in my last batch from Iherb.com, and they were herb and garlic fettuccine noodles.  So tonight, I tried to make fettuccine alfredo with them.  I used three packages of Miracle Noodles, and made an awesome almond milk Alfredo sauce.

The first thing I did was cook up two chicken breasts in a little olive oil and butter.  Once they were crusty and golden brown, I removed them from the pan, and put in one sliced white onion and some garlic.  I sliced up the chicken, and threw it back into the pan.  Next I added 5 cups of homemade almond milk.  I let it simmer for 10 minutes or so until the sauce started thickening up.  I rinsed off about a cup of marinated/rinsed and chopped artichoke hearts.  I added about 1/3  cup of grated parmasan cheese, and salt, pepper, oregano, thyme, and parsley to taste.

I opened and rinsed the noodles under hot water, and sprinkled a tablespoon of flour into the sauce just to get it a little thicker.  Then I put the noodles into the sauce, and let it simmer for a minute. I flavored with a little chicken bouillon and it was perfect!

I was looking forward to trying this, although had a  little trepidation because I was not sure if the texture of this noodle would really hold up to a cream sauce.  It turns out that the trepidation was well founded, as the texture was really really off, and I found myself craving starchy noodly goodness!

SO, my experiment didn’t work  as I had hoped.  The sauce is amazing, but not with the particular noodles that I made.  In fact, for lunch tomorrow, I am going to make some pasta for lunch tomorrow and make another batch of the sauce.

3 packages of Herb and Garlic Miracle Noodles (My suggestion is skip these and use a nice whole wheat pasta or even make your own)

5 cups almond milk

1 large onion

2 chicken breasts

2 tablespoons of crushed garlic (more or less to taste)

1 1/2 cups of marintated (or any kind) artichoke hearts

salt, pepper, oregano, thyme, and parsley to taste

1 tablespoon olive oil

1 tablespoon butter

First cook the chicken in the oil and butter until it is golden brown and crusty on both sides.  Then take it out and while it is resting, slice up one large onion and toss it in the pan with the left over oil.  Slice up the chicken and add it back to the pan.  Pour in all of the almond milk, and simmer until reduced by 1/3 to 1/2 stirring every few minutes and scraping the bottom of the pan.  sprinkle a teaspoon of flour in at a time until it begins to thicken I didn’t use more than a tablespoon.  Grate in parmasan cheese, and continue stirring.  Also add the artichoke hearts, and let cook for just a few minutes.  Once the sauce is done, add the noodles into the pan.  Once they are all mixed together you can serve.

The sauce is so easy, and on real noodles it tastes amazing.  However, this meal was very low in carbs and had lots of protein in it.  I have not figured out the WW numbers, but this honestly can’t be too bad!

Triple B (Beef, Barley, Bread ~ Hello Winter!)

Winter is in the air, and the first thing that comes to my mind is soup.  I love soup! It could be 100 degrees outside, and what I would want to eat is soup.  Recently found pressed barley at my local grocery store. (Well in all honesty I had bought it before, but I actually thought it was oatmeal!)  My husband came grocery shopping with me this past weekend, and as we stopped by the deli counter so I could get some ground beef, he saw some stew meat that he commented sounded good.  He was thinking I could fry it up and throw it in sandwiches or stir fry or something, not realizing that stew meat is usually rather tough, which is why it is for stews…they cook a long time.  Anyway, we got the meat, and I got the barley, and I new that this week  I would be making beef barley stew.

I started out by sauteing the beef with maybe a tablespoon of olive oil, and throwing some chopped up onion in the pan with it.  I cooked the meat and onions until the meat was just about done, and a little brown.

While that was cooking, I chopped up two carrots, opened and drained a small can of corn, and got out some frozen garlic.  I threw about a tablespoon of garlic in with the meat, and another one in the crock pot with the vegetables.

When the meat was done, I poured the entire pan, drippings and all into the crock pot with the vegetables and mixed it all up a bit.  I added 5 cups of water, a tablespoon of dried thyme, and some salt and pepper to the pot as well.  I also used a little chicken bouillon for flavor, as I don’t have any beef.  I then gave the entire pot a good stir.

I put a lid on the pot, turned it on low, and

I set aside 1 1/2 cups of barley, for my husband to add after he got home from work, after it had been cooking for over three hours.

When I came home I checked the soup, and the barley had expanded to the point there was almost no water in it the pot, and it was almost overflowing.  (Note to self * Your crock pot cannot handle 1.5 cups of barley for a soup…try less next time!)

I didn’t take a photo as I was more concerned with adding some liquid to the pot than taking pictures….I added another cup to the pot, and this made the texture very stewy, and not so much thick clumpy gooey oatmealy if you know what I mean.

This photo was actually taken after two bowls of soup had been dispensed…the barley BLEW UP in the pot, and it was amazing the lid did not overflow!

Since the soup was pretty much done, I did’t have to do anything but add water once I got home. However, a good winter soup does not seem right without some bread to go with it.  I made some quick rise bread sticks with rosemary sprinkled over the top of the dough, and garlic butter painted over the top.

I will be honest, the soup was pretty bland.  Both my husband and I added some salt to our bowls, as well as a sprinkle or 4 of tobasco sauce.  Then, this tasted great!

 I found the recipe for the bread sticks on food.com.  Here is the recipe that I used and is in my photographs.

1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour (I used Bob’s Red Mill Whole Wheat Flour)
2 1/2 teaspoons yeast (I used a tablespoon since I was using whole wheat)

Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10×12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes. (Mine took 8-10 minutes)
Brush with butter and sprinkle with garlic salt and parmesan cheese.  (I melted butter and garlic and brushed on the garlic butter)

The soup serves about 10 helpings, and is 5 weight watchers points a bowl.  The bread sticks with the garlic butter are 3 points each.  All in all, a healthy meal, that you can fill up on!

Pot Pie in the Sky

On a list of All American meals there are some classics, such as hot dogs, and hamburgers, but another meal that seems to be up there on any All American list is a chicken pot pie.
(p.s. this is a close up of the good crust!)
I had to do some experimentation with this recipe, mostly the crust.  I was not too thrilled with the crust that I used the first night, that I used to make two mini pot pies (normal size from a store freezer section), and my breakfast-a-go-go apple pies.  On my third day of making pies, I finally got it about right.  My crust challenge was making a good pie crust when I have none of the traditional main ingredients.  I have whole wheat flour, and olive oil, no white flour, no cold butter, no lard.
Anyway, before I post the recipe that I wound up using and LOVING, I made pot pies for two days using the filling that I made three days ago.  Let me tell you how I made my filling.
First I cooked three chicken breasts on the stove in a frying pan.  While those were cooking, I washed, peeled, and sliced up three medium/large sized potatoes.  I used the same pan as the chicken and started frying them up like hash browns.
Honestly, I don’t usually use potatoes in my pot pie, but I was trying to
stretch the chicken as much as I could because we are fairly poor this week.
As I started frying up the potatoes, I used my mandolin to slice up one carrot the same size as the potatoes. Then I sliced up two onions, and one crown of broccoli.
I added about a tablespoon of garlic in with this, and added it to the pan with the potatoes after the potatoes had started to get soft.  I then cooked it until the onions looked opaque, the broccoli turned bright green, and the carrots were just slightly soft and also brighter.  I mixed in the chicken, and took it all off of the stove.  In the bowl, I added extra Garlic Garlic seasoning from Tastefully Simple, pepper, some thyme, and some rosemary (my first pies were a bit bland so I added this on the second day).  While in the bowl, I also added a drained can of corn to the vegetable/chicken mixture.
Next I made a roux with two cups of chicken broth (for me two cups of water mixed with two tablespoons of no sodium chicken bouillon), a cup of (almond) milk, flour and oil.
To make the roux, first you add some oil to the pan.  sprinkle flour in while whisking.
Slowly add in the broth (that’s the yellow) and the milk while whisking quickly.  Once you have a good chicken gravy going, you add the veggies and chicken back, mixing it all together very well.
Next you prepare your pie crust.  This is the first pie crust I used, although I am not very happy with it.
I am including it however, because this is the one I used in the photos below.
After I made my filling, I made two small pot pies using this recipe, and they wound up being lunch for the next day.  Then that night, I pulled out the filling, and made a big pie.
I do not have any pie plates, so I wound up using a glass baking dish, however it is rather deep, so I had a BIG pie!  I learned on my little apple pies that this crust needs to be very thin.  I was having a difficult time rolling it out so thin, so I actually ran it through my pasta roller on setting 1, then went down to setting two.
 I ran through a few strips, then used my rolling pin to seal the seam in the center.  It was actually difficult to do, because the dough is so oily that it didn’t stick to the rollers.  I had to roll it as thin as I could, then it would finally go through and get even thinner.
Then I put it in the pan,
and baked it on 400 degrees F for 10 minutes, just to make sure the bottom crust got fully cooked.
Next I filled the crust,
and I thought I would add just a little salt by adding some provolone on top!
I covered the top with more crust, but my edges were not pretty at all, considering I had already pre-baked the bottom and could not adjust that now.
I baked it for another 25 minutes until the top changed color and the middle was hot.
It turned out pretty dang good I have to admit!
I do miss peas!  They would have been a very nice addition to this recipe, however, they are just about impossible to find in Korea.
I have to admit, it could have had a little more gravy, but I think it was moist enough (at least with the second crust I used on day three).  I think the difference is I didn’t have the thick cream sauce that many gravies have from store bought pies, so it was a bit lighter, even with the heavy crust.
Today, I had enough filling to make one more mini pie, so I tried another pie crust recipe, and this was my lunch today.  The pie recipe I used today can be found at Yummily.com.  I chose to try this whole wheat and olive oil recipe because it had some baking powder in it, and I thought this might be a better recipe to try for some light flakiness.  The first recipe was not bad, but it was not flaky at all.  It was VERY dense for a pie crust!  I am in love with this (2nd) recipe, and used it to make some small peach pies also.  (I might post those later).
Anyway…the recipe:
Filling ingredients:
3 medium/large potatoes
3-4 chicken breasts (maybe 500 grams)
1 can of corn
1 crown of broccoli
2 medium sized onions
1 large carrot
1-2 tablespoons minced garlic
2 cups chicken broth
1 cup milk (I used almond)
8 tablespoons olive oil
5 tablespoons flour
Garlic seasoning
(all of the seasonings to taste)
2 slices of provolone (optional)
Crust ingredients:
2/3 cup olive oil
2 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup ice water
1 tablespoon of vinegar (I used apple cider vinegar)
Fry your chicken in a frying pan using a little oil on the bottom of pan.  Once it is cooked all the way through, remove from the pan and let rest. Wash, peel, and chop up potatoes, and add them to the pan the chicken came out of and turn the heat to medium .  While they are cooking, cut up the carrots, broccoli, garlic, and onions.  When the potatoes get a bit soft, add the veggies and saute until they are all hot, and the veggies start to change colors.  Slice the chicken up and add it back to the pan.  Pour in a drained can of corn, and remove from the heat and cover until your pie crust is ready. Follow directions on Yummily (see below also) for the crust. Once you have the pie crust done, fill with the filling.  Put two slices of provolone over the top and cover with the top crust. Be sure to put a few holes in the top to let steam out while baking. Bake for 25 minutes until the top crust is done, and the inside is hot.
1 Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I’m not sure how long it took. Probably 3 or 4 hours.).
2 Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight).
3 Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.

Almond Cilantro Chicken

I made ground beef stroganoff Yesterday, I hate to admit it, but needing two quick meals (lunch and dinner), we ate a lot of pasta…I figure that it being Organic pasta makes it all okay right???  First, for lunch yesterday, I made creamy almond cilantro pesto pasta (pictured above), and then for dinner .  On Sunday night, I made the Almond cilantro pesto sauce, then for lunch on Monday, I crisped up some Costco fried chicken strips to throw on top.  Wound up being such a high protein meal, I hardly touched half of it!

First let me start with the sauce.  I was very excited to get some Cilantro in my house this week!  I love the stuff and it is pretty difficult to find in Korea.  I made pineapple salsa with it a few days ago, and I decided to do a creamy pesto with it for one day this week.  Only instead of using cream, I thought I would try my hand again at almond cream.  I had tried it before, inspired by a recipe found here by macheesmo.com.  I looked up a few creamy cilantro pesto recipes, and the directions basically said cream, cilantro, garlic and pine nuts.  I skipped the pine nuts, as I was going to use almonds (and I didn’t have any pine nuts although I love them too!).  To start the almond cream, you have to soak almonds for a minimum of six hours.  Overnight works pretty well.  I have noticed that soaking tends to bring out the sweetness a bit of the nuts, but it also makes them very easy to peel.  So once the nuts are soaked, just squeeze the husk off to peel them.  I had two cups of nuts when that was done (remembering they are now swollen).  I put them in the food processor with two cups of water which seemed like too much at the time because the water started overflowing out of the machine.  I forgot there is a reason I usually do this in the blender, not the food processor!

Turns out actually looking some different recipes for nut creams online…there is supposed to be more nuts, less water…OOPS!  I still have a lot of nut pulp when I do this, as I don’t have a top of the line food processor with a powerful enough motor to really do what I want of it.  Once the cream was started (I was worried about how runny it was, I added in a loosely packed cup of cilantro, some garlic powder, Parmesan cheese, and some 1/4 cup olive oil and just let it mix together for a long time.  I pulsed the machine a few times to get some of the pulp off of the bottom.  Then my sauce was done.  I put it into a canister jar to serve the next day.  On the second day, I ran it through a blender to try and break up more of the pulp, and added maybe a 1/2 cup of sour cream, cause it needed a little bite to it.  It could have probably used more cilantro, but I already had the rest in the dehydrator.  I also threw in some artichoke hearts from Costco.

 I cooked this organic pasta from costco, and cooked my sauce to thicken it up a bit in the frying pan I cooked the chicken in, and then pored it over the top.  Turns out it will thicken quite a bit!  Holy Mole, it was so thick by lunch time, I could hardly stir it up to eat it!  The artichokes were a very nice touch, as they added the needed salt.  Even with the cilantro, the flavor was a bit bland in the sauce.  I have to admit, my favorite part was the chicken…

Well that is me and my food blog…I like to experiment, so not every recipe will turn out right and not every recipe will be good…
I will leave you to decide if you want to experiment also, or if you just want to read, and think that I am crazy!  I probably am, but what is life without a little crazy?! 

2 cups soaked and husked raw almonds
2 cups water
1/2 cup sour cream
100 grams of cilantro
1/4 cup olive oil
1/3 cup freshly grated Parmesan cheese
2 cups artichoke hearts marinated in oil (I used Kirkland brand)
4-8 slices of frozen fried chicken
1 bag of pasta
Milk (opitional)

blend the raw almonds and water in a blender or food processor until it is as liquefied as you can get it.  Add cilantro, sour cream, oil, and cheese one at a time until all blended very well.
Fry up pre-cooked frozen chicken to get it crispy in a pan.  Put sauce into the same pan when chicken is done.  cook until thickened.  Add some milk if you need to thin it out a little bit.
Boil water for pasta, and cook until al’ dente (or done if you are eating immediately).
Chop up artichokes and chicken into bite sized pieces.  Either mix in with the sauce or put over the top when done dishing it up.  Put pasta in a bowl, pour sauce on top, and if you choose, add the chicken and artichokes on top of that.

Note*I prefer the the artichokes in the sauce and the chicken on top…but that is just me.