Honey Dijon Balsamic Vinaigrette Dressing

This dressing is a fantastic vinaigrette. I especially like it on a salad with dark greens, fruit (pears, oranges, apples, berries, etc), and nuts.

I think I might become a vegan. :)








Whisk:
1/3 c. balsamic vinegar
1/2 c. olive oil
2 Tbs. dijon mustard
1 Tbs. honey
salt and pepper to taste

Italian Dressing Mix

I love this recipe. The season mix is also great for a rub or other recipes calling for a dried italian dressing packet.

1 Tbs garlic salt
1 Tbs onion powder
1 T white sugar
2 T dried oregano
1 tsp. black pepper
1/4 tsp. dried thyme
1 tsp. dried basil
1 Tbs. dried parsley
1/4 tsp. celery salt
1 Tbs. salt (optional)

Combine dry ingredients and store in an air tight container.
To prepare dressing, whisk:
1/4 c. white vinegar
2/3 c. canola oil (next time I'm going to try olive)
2 Tbs. water
2 Tbs. dry Italian mix

Homemade Salad Dressing

I have started exploring salad dressings since reading In Defense of Food...If you don't recognize the ingredients it might not be the best thing to put into your body. So, even though these dressings aren't exactly healthy, at least I know what's in them...so I do feel better about putting this on my salad. And besides, they taste a 1000 times better.

If you have any homemade dressings you like, I'd love to try them. Always on the look out!

Poppy Seed Dressing (makes 1 qt)
1 1/4 c. sugar
2 tsp. ground mustard
2 tsp. salt
2/3 c. white vinegar
1/2 of a large onion minced
2 c. canola oil
3 Tbs. poppy seeds
2 Tbs. orange juice concentrate

Combine in your food processor or just whip it really good together. Keeps approx 3 weeks in fridge. If you'd like it thinner, add an additional 1/3 c. vinegar and 1 c. oil to this recipe.

Ranch Dressing
1 c. mayo
1 c. buttermilk
1/2 tsp. onion salt
1/8 tsp. celery salt
1 Tbs. dried parsley
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/8 tsp. savory (optional)

Combine everything together. Refrigerate 30 minutes prior to serving.

French Vinaigrette
1 1/2 c. canola oil
3/4 c. cider vinegar
4 tsp. sugar
1 tsp salt
1 tsp paprika
1/2 tsp. ground mustard
1/4 tsp. pepper

Combine and serve immediately

Enjoy!

steamed bread

i made this yesterday and was pleasantly surprised with the results. i've never heard of steamed bread and just happened to have leftover winter squash in the fridge and i literally put this together in 10 minutes, cooked it for 4 hours and it was awesome. my boys ate about 3 pieces each and they wanted more. here's the recipe from the great "not your mother's slow-cooker cookbook". try it out!

1 large egg
1/2 c honey
3/4 c winter squash or pumpkin puree
1/2 c whole wheat flour
1/2 c white flour
1/3 c cornmeal (yellow)
1 tsp baking soda
1/2 tsp salt
1/2 c chopped nuts (i like pecans, it's a southern thing)
1/4 c pitted dates (i did NOT add these, but I think cranberries might be nice)

1. Grease and flour a 1 1/2 quart (6 c) cooking mold or any heat-proof bowl or a small crock-pot that will fit inside a large crock-pot with an inch or so of clearance all around. (I used a small casserole dish that was oven proof. See picture below.)

2. In a medium size bowl beat the egg and honey well; add squash. In separate bowl, add dry ingredients and mix well. Add the wet and dry and stir until just moistened. Stir in nuts and dried fruit if you want. Pour the batter into the mold and place a cover on the mold or if you are using a bowl, place 2 pieces of foil over the top with a string tied tight around the edges so water doesn't get inside. (I used a rubber band, but water still got in and made the top kinda soggy. So maybe use string like the directions say?)

3. Lower the mold into the crock and carefully add enough hot water to come about 2 inches up the sides of the mold. Cover and cook on HIGH for 2 hours (I did 4 because i don't have the 2 hour option.) To determine if your bread is done, carefully remove the lid or foil and gently touch the center of your bread and it should spring back into place. (This was tricky to do without burning your fingers and not getting your hot-pads soaking wet. Good luck. It might be best to wait until the very last 15 minutes, so you don't have to check so often.)

4. When the bread is done, carefully transfer the mold to a rack and let cool, uncovered for 10 minutes. Run a knife around the edges and invert onto a rack to remover the mold and then turn bread right side up. Cut into wedges and serve with lots of butter.

crock-pot granola

emily absolutely loves this cookbook called "Not your mother's slow-cooker cookbook" and i found it at the library here and have fallen in love with it as well. i am amazed at the amount of concoctions you can make in a crock-pot...and granola was just one of them. i haven't tried this one yet, however, i just bought the remaining ingredients on saturday when we went to logan. so hopefully this week, i can try it out.

wet ingredients:
3/4 c pure maple syrup
1/2 c water
1/4 c firmly packed light brown sugar
1/4 c canola oil or sunflower seed oil

Dry ingredients:
6 c old-fashioned rolled oats
1 c raw sunflower seeds
1/2 c raw pumpkin seeds
1/2 c raw oat bran

1 c honey-toasted wheat germ (4 oz)
1 1/2 c sweetened dried cranberries
1/2 c chopped dried apricots (i will not be adding these)
3 TB raw sesame seeds

1. Put wet ingredients in slow-cooker and set on HIGH. Warn the mixture, uncovered, for 30 minutes to melt the honey; stir with whisk to combine well.

2. In a large bowl, combine all the dry ingredients and stir to evenly distribute. Add 1/3 of the dry ingredients to the warm mixture; stir until evenly moistened with a heat-resistant spatula or wooden spoon. Slowly add the remaining dry ingredients, stirring constantly so that all of it is evenly moistened. Continue to cook on HIGH, uncovered, for exactly 1 1/2 hours, stirring every 30 minutes.

3. Turn the cooker to LOW, cover, and cook until the granola is dry and a very light golden color, 4-6 hours. Stir every hour or so for even cooking. When done, it will slide off a spoon or spatula.

4. While the granola is hot, stir in the wheat germ, cranberries, apricots, and sesame seeds. Let cool completely; the mixture will become crispier as it cools. Transfer to a tightly covered container, where it will keep for up to a month....if it's not gone before then.

The BEST whole wheat bread ever

I'm just a little picky about bread after working at a Great Harvest for 5 years. This bread is amazing! The first time I made it, it was great...but with practice, its gotten even more amazing.

The process is what makes this bread great! Some often don't like 100% whole wheat bread because its too dense. Well, this is no wonder bread, but for whole wheat bread it is so soft, and not lump in your stomach dense, perfect blend of flavors, and doesn't call for any enhancers, gluten, etc.

Whole Wheat Bread

3 cups hot water

1 Tbs. salt

1/4 c. oil

1/3 c. honey

2 Tbs. yeast

8-9 cups whole wheat flour (if you grind your own wheat, make sure its room temp-grind it the day before if you remember)

Stir water, salt, oil and honey together. Add 4 cups flour and yeast. Beat 5 minutes (with hand mixer if you don't have a bread mixer. FYI if you do, it will be messy the first couple times until you get the hang of it).

Add 2 cups flour. mix well. add more flour til you have a soft dough and knead 10 minutes (by hand or stand mixer with dough hook if you have one).

Rise til double. Punch down. Divide into 3 small loaves or 2 large loaves. Rise til double in pans. Bake 25 minutes, 325 degrees.

TIPS: Use your senses.

Elasticity: Watch the elasticity of your dough as you beat it and as it kneads. When beating the 1st time, look for the bands beginning to form as it beats. If you have really good elasticity, you're done. Too much and the dough gets too yeasty and final product doesn't taste as good.

Smell your dough: I rely on this to see if the beating/kneading steps are sufficient more than time. As you're beating it or kneading it, smell it. It should smell like a nice sweet dough. If it begins to smell yeasty, something is not right. You're flour may have been hot, or you're beating/kneading it too long. This will affect the taste and smell of final product and not for the good.

Taste you dough: Get used to tasting it. You don't want it to taste yeasty. If it tastes a little yeasty, stop kneading/beating and move on to the next step.

pasta with spinach and garbanzo beans

My sister Emily, shared this with me a few weeks ago and I loved it. My family ate it, but didn't appreciate all of its goodness like I did. I love the cooked spinach, it's flavor is so rich. And the red pepper flakes added a nice punch. I did add some hamburger to this for the sake of Dillon, he likes meat in his dinners. But it's obviously not necessary. Enjoy!
1/2 (14.5 oz) package long noodles like fettucine or spaghetti
2 TBS oil
1/2 c diced red onion
1 TBS chopped garlic (i buy it already chopped in a huge container at sam's)
1 can no salt added diced tomatoes, drained
1 can garbanzo beans, rinsed and drained
1/4 tsp red pepper flakes
2 c fresh spinach
grated cheese

prepare pasta and drain. heat oil and add onions and garlic; saute until soft. stir in tomatoes and beans and pepper flakes. salt and pepper to taste. bring to a simmer; add spinach and pasta. cook 2 mins and sprinkle with cheese.

breakfast anyone?

we must be on the same wave-length because i have a few breakfast recipes too. here's my all-time favorite pancake recipe with 100% whole wheat.

Fluffy Pancakes
1 1/2 cup whole wheat flour
3 1/2 tsp baking powder
1 tsp salt
1 TB brown sugar
1 1/4 c milk (powdered milk works good too)
1 egg
3 TB melted butter or oil
Serve with plum syrup and fresh fruit and you have one tasty (and healthy) way to start your day!

Granola
I got this recipe from my cute mother-in-law. It's been a favorite ever since Parker was little...a whole 4 years ago.
10 c old fashioned oats
1 c wheat germ
2 1/2 c shredded coconut
2 c raw sunflower seeds
3 c crushed pecans, almonds, walnuts or combination of all
1 1/2 c brown sugar (firmly packed)
1 c water
1 c oil
1/2 c honey
1 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla
Preheat oven to 350. Combine oats, wheat germ, coconut, seeds and nuts. Blend well in Bosch or very large bowl. In a large saucepan combine everything else and heat on medium until all the sugars dissolve. DO NOT BOIL. Pour this over the dry ingredients and mix well. Spread onto 2 cookie sheets and bake for 20-30 minutes; stirring every 10 minutes or so. I use a Silpat on my jelly roll pans and it works great to keep food from sticking. Bake 15 minutes longer if you want it crunchier. Cook and store in airtight containers. Use within 6 months. Makes 20 cups.

Cinnamon-Butter Muffins
I really doubt these are that healthy. Hello, Butter is in the title of these bad boys. BUT, they are so dee-licious, that i had to share it with you. We make these as a special treat...like birthdays or holidays.

2 c flour (I substituted 1/2 c wheat and they were still pretty good)
2/3 c sugar (i'll have to do your trick next time sarah)
2 1/2 tsp baking pwd
1/2 tsp salt
1/4 tsp nutmeg
1 egg
1 c plus 2 TB milk
6 TB melted butter (i use oil)
1 tsp vanilla
Mix dry, blend the wet; combine and stir till moist. Pour into 12 greased muffin tins and bake at 375 for 15 minutes. While still warm, dip in 1 TB melted butter, then in 1/4 c sugar and 1 tsp cinnamon. So good! Serve with scrambled eggs and juice.

Muffins, Muffins, Muffins

While I'm at it, I thought I'd add some of my favorite muffin recipes. Muffins are so nice for breakfast, especially in the winter. I will make a big batch once a week and freeze them. Then all I need to do is pop a few out for breakfast, warm them up and serve them hot and fresh! Wonderful

Blueberry muffins with yogurt
(who ever thought yogurt would be great in muffins..not me, that is until I tried it)
2 c. whole wheat flour
1/3 c. sugar or honey (I usually do 1/4c. b/c I hate muffins too sweet..come on, its breakfast, not dessert)*
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. orange juice
2 T. oil
1 tsp. vanilla
1 cup. vanilla or plain yogurt
1 egg
1 c. blueberries (fresh or frozen)**

You know the drill. Combine the wet, Combine the dry. stir until just moistened. Fold in berries. Fill greased muffin cups. Bake 400 for 12-18 minutes.

*So here's what I like to do about the sugar. I reduce the sugar to 1/4 c. (or a little less than what is called in most other recipes) and make the recipe as instructed. Then after I fill the cups, I sprinkle just a little sugar on the tops of the muffins before baking. It give the muffins a sweet crisp top that husbands and kids love (ie they think they're getting a sweet treat and don't notice the lower sugar amount on the inside of the muffin)...and they look prettier too.

**you can buy frozen delicious blueberries at Costco for $2.40/lb. Yeah, I like to buy local, but local to my family means my children will never taste a delicious blueberry. And remember, when it comes to fruit and veggies..we like DARK produce for health... so frozen Costco blueberries it is!

Apple cinnamon muffins -credit to my amazingly healthy friend Melissa Quinn-www.itsjustgood4u.blogspot.com. I got this recipe off her blog last summer and LOVE them. They are moist and not too sweet. I take NO credit for this recipe, but I think you'll be more likely to try it if you have it at your finger tips and don't have to go rummaging for it. Thanks Melissa

1 pt. unsweetened applesauce
1/2 c. water
1/2 c. honey, agave, or organic sugar
2 eggs
1/4 c. sunflower oil (I use canola b/c its what I have and I'm not as healthy as Melissa yet)
1 tsp. vanilla extract
1 tsp. cinnamon
3/4 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. nutmeg
2 cups whole wheat flour

Mix dry, Mix wet, Mix together until just moist. Bake 350 15-20 minutes. Makes 2 doz. Freeze great.

Muffins by the dozens-basic recipe
* I make these to freeze

4 c. whole wheat flour
2 1/4 c. oats
1 c. sugar or alternative
4 tsp. baking powder
1 tsp. salt
3 eggs
2 1/4 c. milk
3/4 c. oil
2 c. blueberries

Mix wet. Mix dry. Combine. Fold in blueberries. Sprinkle lightly with sugar. Bake 400 12-18 minutes.

Bran Muffins

I really like bran muffins. When I worked at Great Harvest, a fresh bran muffin with raspberries was the most delicious breakfast. Since leaving Logan I have searched and tried bran muffin recipes. What I've found is most recipes call for some type of bran cereal...but I wanted something WHOLE, not using some processed bran cereal. And finally I've got it so I'm passing it along to you:

Bran Muffins (1 doz large muffins)
1/2 cup white flour or whole wheat flour or wheat germ*
1 1/2 c. whole wheat flour
1 1/2 c. wheat bran
1/2 tsp. salt
1 1/4 tsp. baking soda
6 TBS honey (or other sweetener)
2 c. buttermilk **
1 egg, beaten
3 Tbs butter melted (or canola, or applesauce)
1 cup frozen berries (optional)

Combine dry ingredients. Combine wet ingredients. Combine both together just enough to moisten. If adding berries, fold them in now after all ingredients are combined. Fill greased muffin cups.

Bake at 350 for 15-20 minutes. If you're not sure if they're done, err on the side of not quite done (not doughy though, just soft). They will continue to bake for a minute after you take them out of the oven. Plus, you don't want them to dry out.

*These are not substitutes for each other, germ holds most of the protein in the wheat kernal and I feel healthier when I can incorporate it. I tried it and they turned out great. The original recipe called for white flour, but I bagged that. If its too heavy for you, you may want to go back to white flour.
** If you do not have buttermilk or are pinching pennies, use the food storage substitute for buttermilk: 1 tsp vinegar to 1 cup milk. Combine and let sit for a few minutes.

We are friends brought together through our love of the mountains and the earth under our bare feet! We are friends who miles and years later are coming together again because of our love of the fruits of the earth.

WE LOVE TO EAT HEALTHY FOOD...and why? Real food is a gift and a blessing from Heaven. It heals the body, strengthens the mind, connects us to our Earth, and brings family together. We love it and can't help but want to share it with each other and I guess anyone else. So, here we are! Here's a place for our healthy food ideas, successes, recipes, and struggles...so join us.

Our Purpose is to share our love of healthy food. Our objectives are to share recipes, links and ideas to demonstrate that
1) Healthy food is tasty
2) Healthy food is inexpensive
3) Healthy food...well, keeps us healthy

We are so excited to have this blog and hope you find the same enjoyment that we do in eating good, healthy, whole foods!