Shar's Basic Whole Wheat Bread

This recipe is the one John uses when he makes our bread every week. It is from our local Bosch store and is written for use with a Bosch mixer. ANYONE with a Bosch can make great bread!

• 6 cups warm water, approx. 115 degrees
• 2 tbs. Sea salt
• 2/3 cup canola oil
• 2/3 cup honey
• 3 tbs. Dough enhancer
• 2 cups high gluten bread flour or 1/3 cup vital wheat gluten
• 3 tbs. instant yeast
• 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe)

Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean.

Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. (remember your bosch has 700 watts of power and a reset button.)

Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 ½ by 4 ½” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4, it will depend on the weather and the climate outside.

Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature. (John usually sets the timer for 30 minutes, then preheats the oven and puts the bread in....)

Bake in preheated oven at 350 degrees for 30 minutes, or until the inside temp. Is 200 degrees. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes. (He has never doe this... If it looks pretty... he takes it out!)

Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn. (- John pops them out of the bread pans immediately and cools them on wire racks.)

This recipe makes GREAT tasting and beautiful looking bread!

Southwestern Style Shrimp Taco Salad

In a small bowl combine:

1/4 c lime juice

2 Tbs Olive Oil

1 tsp ground cumin

2 tsp minced garlic

2 tsp maple syrup

2 tsp chipotle hot sauce (I just used my salsa...)

Drizzle one Tbs lime juice mixture over:

3/4 lb medium shrimp, peeled and deveined.

Toss to coat evenly. Reserve remaining juice mixture; set aside. Thread shrimp onto metal skewers and grill on medium high heat 8 minutes, turning once. (I cheated and used cooked shrimp tossed with the lime mixture and just heated in skillet for a moment...)

Toss shrimp with:

1 cup chopped romaine lettuce

1/2 c chopped green onions

1/4 c. chopped fresh cilantro

1 15 oz can black beans, rinsed and drained

3 plum tomatoes, chopped

1 1/2 c. roasted corn kernels, defrosted under cool water (Trader Joe's frozen)

Drizzle reserved lime juice mixture over shrimp mixture and too to gently combine.

Mix:

1 diced avocado with

1/3 c. sour cream;

mash with a fork until well blended.

Divide :

1 1/2 c. blue corn tortillas

evenly among 6 bowls. Top with 1 cup shrimp mixture. Top each serving with 1 Tbl sour cream mixture.

ENJOY!! We had this for dinner tonight and it was AWESOME!! AND... Katie and John prepared it mostly by themselves! (From Cooking Light Magazine)

228 calories, 8.5 g fat, 16.2 g protein, 4.5 g fiber

4 weight watcher points

Southwest Burgers

1 1/2 pounds Ground Sirloin or Hamburger

1 jalapenos, washed and finely chopped

1 cup shredded pepper jack cheese

1 -2 tsp. Fajita seasoning

Mix it all in the morning so it will have a great flavor by dinnertime. We serve these burgers with salsa, sliced onion, lettuce, tomatoes and LOTS of guacamole!! (recipes below...). For added flavor mix in 6 oz of ground sausage.... but make sure you cook well done with the sausage in there!! YUMMY!

Awesome "Homemade" Salsa and Guacamole

Every time I visit my grandparents in Texas I eat and EAT andEAT!!! My grandma always has a huge array of appetizers available. My favorite is her delicious salsa and guacamole.

This is my version of her recipe (I tweaked it just a little...)

2 cans Rotel diced tomatoes with green chilies (I COULD NOT BELIEVE SHE USES CANNED TOMATOES!!!)

1 can fire roasted tomatoes
1 sweet onion
1/2 - 1 bunch cilantro (to your taste)
2 cloves garlic

I process it all in my Cuisinart in 2 separate batches and then just combine in a big bowl. Delicious! And you can NOT tell its from canned tomatoes!

For Awesome Guacamole:

Mash 2-3 avocados

salt with sea salt

stir in a couple of heaping teaspoons of salsa to taste

Stir well and ENJOY!!

Spinach Polenta Soup

I know this sounds weird but it is SO good!! ALL of my kids like it.... even the 5 and 3 year old!! I got this recipe from one of my favorite cookbooks - Betty Crocker's Italian Cooking.

2 Tbl olive oil

2 cloves garlic, minced

1 medium onion, finely chopped (1/2 c)

16 oz fresh spinach chopped (about 1 big bunch) stems removed

5 1/2 c chicken broth (3 cans)

1 Tbl shredded Parmesan Cheese

1 Tbl fresh chopped parsley or 1 tsp dried parsley

1/4 tsp pepper

1/2 yellow cornmeal

Heat oil in a large saucepan over medium heat. Cook garlic and onion in oil about 5 minutes until onion is tender.

Stir in spinach and broth. Heat to boiling; reduce heat. Stir in remaining ingredients except cornmeal. Very gradually stir in cornmeal. Make you sure you stir the soup constantly so the cornmeal doesn't clump together and make the soup grainy rather than thick and creamy.

Cover and simmer for about 15 minutes, stirring frequently until soup is thickened. Garnish with additional shredded parmesan on top. Makes 6 servings.

90 Calories, 4g Fat, 3g Protein, 2g Fiber

2 Weight Watcher Points

Healthy Banana Bread!

I came up with this recipe when I was on a no flour, no white sugar detox last summer.... it turned out really good!

1 c.whole wheat flour

3/4 c. blended oats (oats blended up in a blender)

1/3 c honey

2 tsp. baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup ripe mashed bananas

1/3 c butter

2 Tbl milk

2 eggs

1/4 c chopped nuts - optional

In a large mixer combine flour, baking powder, baking soda and salt. Add honey, banana, butter and milk. Beat with electric mixer on low speed until blended, then high for 2 minutes. Add eggs and blended oats; beat until blended. Stir in nuts.

Pour batter into a greased loaf pan. Bake at 350 for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes on wire rack. Remove from pan; cool thoroughly on a wire rack. ENJOY!!

Best EVER Chicken Pot Pie

I am reposting this from a couple of years ago....

1/2 c butter (1 stick)
1/3 c. flour
1 Tbsp chicken soup base (this is the KEY to this recipe! Use it instead of bouillon cubes... it is so much better .... richer flavor. You can find it in the same place you buy bouillon cubes. I like the "Better Than Bouillon" by Superior Touch. I have not touched bouillon cubes since I discovered this!!
1 Tbsp. minced onion
1/4 tsp pepper
1 3/4 c. milk
2/3 c. water
2 c. cubed, cooked chicken (I use leftover rotisserie chicken.... its the best!)
10 oz. frozen peas and carrots (or whatever you prefer)
2 Pillsbury refrigerated pie crust rolls. (2 come in the red box usually in the cookie dough section)



1. Set pie crust rolls out for 20 minutes.
2. Melt butter in medium saucepan. Whisk in flour. Add onion, soup base and pepper. Stir well. Slowly stir in milk and water. Cook over medium heat, stirring frequently, until mixture thickens.
3. Add chicken and vegetables.
4. Pour into 9x13 pan.
5. Unroll pie crusts and place over chicken mixture. It will take 1 1/2 crusts to cover the whole pan. I use cookie cutters to make cute shapes out of the remaining 1/2 crust to put on top. Cut small slits in crust.
6. Cook at 425 for 20 - 25 minutes
ENJOY!!

Lemony Sweet Salmon

I got this recipe from my friend Sarah Plewe. This has been one of my very favorite salmon recipes! We had it again for dinner tonight and it was really tasty.... like always! This recipe is for the non fish eater.... Sarah doesn't do fish but she loves this!

1 1/2 pounds Salmon (I always try to get fresh, wild caught when it is available at Sprouts!)

Dill weed

Lemon Pepper

Garlic Salt

1/3 c brown sugar

3 Tbs Chicken broth

3 Tbs olive oil

3 Tbs soy sauce

3 green onions

Sprinkle dill, lemon pepper and garlic salt on Salmon, front and back. In a large zip lock bag combine remaining ingredients. Mix well. Add Salmon and let marinade 4 hours. (A lot of times I forget and only let it marinate for an hour or so and it is still so good!)

My recipe from Sarah says to grill the salmon, but I broil it. I line a 9x13 pan with foil and cook the salmon under the broiler (high). I also pour a lot of the marinade on top before I put it in the oven. The green onions especially are tasty after getting crunchy being under the broiler!

An Interesting Breakfast

April Haymore told be about this breakfast she has occasionally.... and I thought it sounded pretty weird until I tried it.... and LOVED it!!

OK....Toast a slice of whole wheat bread... spread on some peanut butter (I used fresh unsalted almond butter from Sprouts) lay on a couple of fresh spinach leaves and top with banana slices!

I know.... sounds wacky.... buts its good, healthy and a great pick me up!!

Blueberry Banana Steele Cut Oatmeat

I made this for breakfast this morning and my kids loved it so much I decided to post it!!

3 3/4 c. water

1 1/4 c. Quick cook steel cut oats (Trader Joe's)

1 container fresh blueberries

1 - 2 ripe bananas (not over ripe...), mashed

1 tsp ground cinnamon

1 Tbl butter

milk

honey

Bring water to a boil. Add oats and blueberries. Cook covered on low for 5 minutes. Stir in mashed bananas and cook for 1 more minute. Remove from heat and stir in cinnamon and butter.

Serve with milk and honey drizzled over the top. Delicious!!

I would sprinkle flax seed in there too but I was out!

April's Microwave Toffee Popcorn

Not so healthy.... but sure YUMMY!!

In a bowl place:

1 stick butter

1/2 cup brown sugar

15 large marshmallows

Microwave on high 1 1/2 minutes. Take out and stir until mixed well. Microwave again for 1 1/2 minutes. Pour over popcorn until evenly covered. Easy and a real crowd pleaser!

Baked Rigatoni with Ham and Mushrooms

From a William Sonoma cookbook I got for my wedding. It has lasted as a family favorite all these years! Its a great way to use up left over ham from Christmas or Easter!

8 oz. mushrooms, sliced

8 Tbl unsalted butter

12 oz rigatoni

1/2 c flour

2 1/2 cups milk

4 oz. Fontina or Swiss cheese, cut into julienne strips

1 cup of ham, roughly chopped

pink of nutmeg

salt and pepper

Over medium heat melt 2 Tbl of the butter. Add the mushrooms and saute for 2 minutes. Remove from heat.

In a large pot cook rigatoni in boiling water for about 6 minutes.... very al dente. Drain pasta and transfer to a bowl. Add 2 1/2 tbl of the butter and toss well.

In a saucepan melt 2 1/2 T. of butter over medium heat. Add the flour and stir until smooth, about 2 minutes. Stirring constantly, gradually add the milk. Continue to stir until it thickens and is smooth and creamy, about 10 minutes. Remove from heat and stir in drained mushrooms. Sprinkle with Nutmeg and stir well. Season with salt and pepper.

Grease 9x13 pan with remaining butter. Layer 1/2 of the rigatoni, 1/2 the cheese and ham and then pour on 1/2 of the sauce. Repeat layers. Sprinkle with nutmeg.

Bake at 350 for 20 minutes.

Best Ever Pina Colada

I got this recipe off of the Today Show a few years ago and it is the BEST Pina Colada I have ever had!!

2/3 cup Cream of Coconut (The brand at Walmart is actually my favorite!)

2 cups fresh pineapple, cut into chunks

Dash of fresh lime juice

3 cups ice

Place all ingredients in blender and blend until smooth. Garnish with whipped cream!

The key to a great Pina Colada is the pineapple. The better the pineapple the better the drink!

Gourmet Veggie Pizza

My kids LOVE pizza ... and I LOVE to try new Pizza combinations! Tonight I wanted to make a gourmet veggie pizza.... and it turned out GREAT!!!

olive oil

1 Tbl butter

1 eggplant, peeled and sliced

1 sweet onion, thinly slice

2 tomatoes, sliced

1/2 cup thickly sliced mushrooms

1 pizza crust (We LOVE Trader Joe's dough!)

1 container pizza sauce (again.... Trader Joe's is AWESOME!)

shredded mozzarella cheese

Lay eggplant on paper towels and sprinkle with sea salt. Let sit for 30 minutes.

Wipe salt and liquid off of eggplant with a paper towel. Dice. Heat 2 Tbl olive oil in pan and stir fry eggplant until soft and browned. Drain on paper towels.

Meanwhile, combine 1 Tbl olive oil and butter in a saucepan. Slowly cook onion over medium low to low heat until onion is caramelized and browned; approx 30 minutes. Drain on paper towels.

I like to heat my pizza stone while I am preheating my oven to 450. Then roll out dough and spread on stone. Spread on sauce, sprinkle with cheese and then place all vegetables on cheese. Cook for 12-14 minutes.

Enjoy drizzled with balsamic vinegar!! YUMMY!!

Chicken Bowtie Pasta from Marci Young

This is a double recipe.....

1 and 1/3 boxes Dry Bow Tie Pasta

2 blocks Cream Cheese

2 Cans Chicken Broth

1 block frozen Chopped Spinach

3 C. Cubed Chicken

2 Tbsp. Garlic Salt

4 C. Parmesan Cheese

Boil Bow Tie Pasta until very al dente. Do NOT overcook pasta!! In a separate pan combine Broth, Cream Cheese, Chopped Spinach, Cooked Chicken, and Garlic Salt. Stir, stir, stir until cream cheese is melted and chopped spinach is no longer frozen. Drain Pasta and then combine Cream Cheese/Spinach mixture with pasta and stir in Parmesan cheese. Let sit for 5-10 minutes - stir and serve.

This is a great recipe for a crowd. Mix and put in a crock pot and keep on warm.... add more broth if it starts to thicken too much. Everyone I know that has tried this recipe LOVED it!!!

Raspberry Danish Dessert

recipe for a 9 x 13 pan:

Mix and cook until melted

3 cubes butter

2 cup brown sugar

Mix with:

5 cups rice crispies

2 cups coconut flakes

1 1/2 cups chopped pecans

Spread 1/2 of mixture on bottom of pan, Spread 1 container softened vanilla ice cream over 1st layer. Cover ice cream with remaining rice Crispy mixture.

Cover with saran wrap and put in freezer for 1-2 hours or overnight

Topping:

1 pkg raspberry danish dessert (Walmart carries this during the holidays and AJs has it all year...)

2 3/4 cup water

10 oz raspberries (frozen or fresh)

Boil 1 minute Drizzle over individual servings

Enjoy!

I got this recipe from my sister-in-law, Sheryl Lundgreen.... This is AMAZING!!!!!

Steak and Spinach Pinwheels

This is one of my favorite recipes for entertaining! Its delicious and looks fabulous! I made this for the big Relief Society Christmas Dinner in 08. I also just served this for my in-laws 50th wedding anniversary party.

1 1/2 lb flank steak

salt and pepper to taste
8 slices of cooked bacon
1 pkg. chopped spinach, thawed and dried
1/4 cup shredded Parmesan Cheese

1 package Knorr hollandaise sauce, prepared

Directions

pound flat and score flank steak
salt and pepper to taste
lay 8 slices of cooked bacon on the steak
layer spinach
sprinkle on Parmesan Cheese
Roll, and cut into 8 pieces. Thread pinwheels on metal skewers - 2 per skewer

Broil 6-7minutes- flip- 6 minutes broil other side

Serve right out of the oven, drizzled with Hollandaise sauce.

Vegetarian Stuffed Peppers

6-8 Green, Red or Yellow Peppers (I like a variety)cleaned with stems and seeds removed

2 Tbl. olive oil

1/2 red onion, diced

2 cloves garlic, minced

1/2 red pepper diced

6 oz. mushrooms quartered

2 Tbl. fresh chopped basil

1 can black beans, rinsed and drained

2 cups butternut squash, cubed and steamed

1 can fire roasted diced tomatoes with chiles (I like Trader Joe's)

1 cup plus 4 Tbl. tomato sauce (I use a favorite spaghetti sauce)

2 cups cooked brown rice

1 cup shredded cheese (I like mexican blend)

Cook onion, pepper and garlic in hot oil until onion begins to soften. Stir in mushrooms and basil and cook until mushrooms are just beginning to cook through. Add tomatoes and 1 cup tomato sauce; simmer for 10 minutes. Stir in black beans, squash, brown rice and cheese until well combined and cheese is melted. Sea salt and pepper to taste.

Place remaining tomato sauce in baking dish. Stuff peppers with mixture and place on top of sauce. Add 1/2 c water, cover with foil and bake at 350 for 45 minutes. Enjoy!!

I made this up as I went along and it turned out great! My kids LOVED it! (Except the younger 2.... it was a little spicy for them!)

Roasted Vegetables

1 small butternut squash, cubed

2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 red onion, quartered

• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

This is good as a main dish!!!

Sweet and Spicy Tomatillo Salsa

I made this recipe up in an effort to come up with a salsa that was similar to Tia Rosas!

10 tomatillos, husks and stems removed, rinsed and dried

1 small sweet onion

2 cloves garlic, minced

1 small serrano chile, rinsed and stem cut off

1/2 cup cilantro (depending on how much you like cilantro, i love it and say,the more the better)

2 Tbsp lime juice

2-3 Tbsp brown sugar (depending on how sweet you like things)

2 Tbsp white sugar

salt to taste

Roast tomatillos, chile and sliced onion (rubbed with oil)at 450 for 20 minutes. Immediately place in blender along with the remaining ingredients except the cilantro. Blend well. Let cool to room temperature and then add cilantro and blend again. Enjoy!

****For an extra treat... cook refried beans mixed with loads of shredded cheese (I like the Mexican blend) and taco seasoning until hot and cheese is completely melted into the beans. Scoop the hot bean dip with your tortilla chip and then dip into the green salsa..... and welcome to heaven!!

Trader Joe's Black Bean, Roasted Corn & Avocado Salad on A Bed of Red Quinoa

1 cup Red Quinoa

2 c. Chicken Broth

15 oz. can Black Beans, drained and rinsed

2 cups roasted corn kernels (sold frozen at Trader Joe's)

1 avocado, cut into 1/2 " pieces

2 vine ripened tomatoes, cut up

1/2 c red onion fienly diced

3/4 c. Cilantro Salad Dressing (I like Fresh and Easy's)

1/2 bunch fresh cilantro

1/4 c. olive oil

Zest of 1 lime

sea salt and pepper

Place 1 c. of quinoa and the 2 c. broth in a saucepan and bring to a boil. Reduce to simmer, cover, and cook until all the broth is absorbed - 10 to 15 minutes.

While the quinoa is cooking, combine beans corn, avocado, tomatoes and onion. Top with Salad dressing and toss gently. Add salt, pepper and lime zest to taste. Add 1/2 of the cilantro and gently toss again. Set aside.

When quinoa is cooked, toss with olive oil; salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on plate and top with the corn and bean mixture. Garnish with remaining cilantro.

YUMMY!! I made this for lunch and it was excellent!!