Ezekiel Bread

I'm obsessed with this bread right now.  Everyone in my family loves it.  And everyone I share it with love it too (although I must admit it's a little hard to get me to share this stuff).  It's called Ezekiel Bread because in the book of Ezekiel, the Lord told Ezekiel, 

"Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches (spelt), and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof."

So this is what the Lord told Ezekiel to eat while he was living in the wilderness.  Just this.   It has such an awesome variety of nutrients since there are so many different grains, and beans, and even lentils in it.  And it tastes so. dang. good.  At least we think so.  Oh and by the way, it makes really good french toast.  I find it becomes dry faster than regular wheat bread so once it gets too dry, just make it into french toast.  

The recipe below is from Bob's Red Mill.  I'm still experimenting, but I've made the following changes that I think has improved it:

I add 1/4ish cup of vital wheat gluten.

I use half cup honey, half cup molasses (instead of the full cup of honey that's called for).

I sprinkle the top (for garnish, and flavor too actually) with sunflower seeds and sesame seeds, or oats.  

Ok here's the recipe:

Whole Grains

• 2 1/2 cups Hard Wheat berries
• 1 1/2 cups Spelt Berries or Rye Berries
• 1/2 cup whole hull-less barley
• 1/4 cup Hulled Millet
• 1/4 cup Petite french green lentils
• 2 Tbsp Great Northern Beans
• 2 Tbsp Red Kidney Beans
• 2 Tbsp Pinto Beans

Bread

• 4 cups lukewarm Water
• 1 cup Honey
• 1/2 cup Oil
• 2 Tbsp Active dry yeast
• 2 tsp Sea salt

Directions

Whole Grains

Stir whole grains together very well and grind in grain mill until mixture becomes flour.

Bread

Step 1

Measure water, honey, oil, and yeast in large bowl. Allow to mixture to sit 5 minutes for yeast to grow.

Step 2

Add 2 tsp salt and the grain mixture to the yeast mixture- mix well.

Step 3

Pour batter into two greased pans, 10x5x3 or equivalent. Let rise in a warm place until 3/4" to 1/2" from top edge of pan. Bake at 350°F for 40-50 minutes. Shorten baking time if using shallow pans.

Each loaf makes 12 slices.

Thair Basil Chicken Fried Rice

This was really yummy.  I ended up adding more rice because I thought the flavors were a bit strong.

4 Tbsp coconut butter (coconut oil is same thing)
2 shallots, peeled and finely chopped
2 scallions, white and greens, sliced
4 cloves garlic, minced
2 boneless, skinless chicken breasts, cut into 1/4-inch strips
2 Thai red peppers, cut into ribbons
2 Tbsp fish sauce
3 Tbsp Oyster sauce
1/2 tsp sea salt
1/2 cup fresh thai basil
2 cups cooked brown rice
1 handful fresh cilantro, coarsely chopped
Pinch red pepper flakes

1) Heat coconut butter in large wok over medium-high heat.  Add shallots and scallions and stir-fry for a few minutes until fragrant.
2) Add garlic, chicken meat and red peppers.  Stir fry for 4 or 5 minutes.
3) Add fish and oyster sauces and sea salt.  Stir fry into mixture.  Reduce heat slightly if too hot.
4) Add basil and rice.  Stir fry until heated through.
5) Serve hot, garnished with cilantro and a pinch of red pepper flakes.

Steamed Wheat Berries

I have found several uses for this lately. It is so yummy and I can't believe I have never steamed wheat before.

Steam 1 cup wheat berries and 2 cups boiling water for about 2 hours. Add salt also. I think about 1/2 tsp or more. I brought it to a boil then let it simmer for over 2 I believe. Keep cooking until it is soft or at least like you like it.

Then add to other hot cereal for breakfast.
Or put it in soup, eat it as a snack, or throw it into a casserole. Be creative.
Yesterday I put it on my spinach salad with feta, craisins, sliced almonds, and my poppy seed salad dressing. It was so good.

Caroline's Cake

Caroline made a cake mix the other day and decided to add in some extras. It turned out so moist and delicious and even healthy ?!

1 yellow cake mix
2 grated carrots
3 smashed bananas
1 cup buttermilk
3 eggs
1/3 c. oil
1 tsp baking soda
couple handfuls of chocolate chips
several sprinkles of wheat germ

Toni's Outrageous Muffins

1/3 c. course ground corn meal
1/3 c. brown sugar
1/3 cup soy flour ( i used flour)
1 cup wheat flour
1/4 c. wheat germ
3/4 tsp salt
1 cup ground almonds ( I didn't use because of my kids, grrr.. . )
1 tsp baking soda
2 eggs
1 cup yogurt
1 tsp vanilla
1/3 c. oil (next time I will try these with half applesauce)
grated peel of one orange
1/2 cup craisins
1/2 cup diced dried apricots ( I used frozen blueberries instead of dried fruit)

Mix dry and wet in separate bowls then combine just until moistened. fill muffin cups and bake at 350
until golden.
This recipe is on the back of the Bob's Red Mill Course Grind Cornmeal package.
They are my new favorite blueberry muffin recipe. All my kids ate them.

Cilantro Corn Feta . . .and Tomato Salad

Freezer corn thawed
Lots of Cilantro (did you know you can use the whole thing not just leaves?) Could also use basil, instead.
Tomato diced
Onion (unless they are banned in your house like mine)
Black pepper, Sea salt, a little olive oil, a little balsamic vinegar
FETA CHEESE!

I add all ingredients together and just top each serving with feta so it doesn't get all soggy in the fridge. I have also turned this into a pasta salad by adding cooked pasta which is also good, but I prefer it without.

Fumi Yamasaki's Pork Donburi

Brown in a lightly oiled skillet 1 pound of pork steak, cut in bite sized cubes.  (May use  chicken breast)
Add in 2 cups assorted chopped vegetables (green onion, regular onion, cabbage, carrot, celery, bean sprout, brocolli) and saute until tender crisp.
Sprinkle with ground black pepper and 1 T. fresh grated ginger root, 2 T. sugar, 1/2 c. soy sauce
Pour 6 beaten eggs over the top and bake in 300 degree oven until the egg is set.
Cut in wedges serve over steamed rice with pickled ginger.

Homemade Kettle Corn

So I LOVE this stuff. A friend taught me how to make this and I want to eat it everyday. I beg the kids to have a movie night just so I can make this stuff. But unfortunately I just dump everything in so you will have to make this a few times before you figure out your stove and get things just the way you like them.

First you need a large stockpot preferably one that has a heavy bottom. Pour your popcorn in the bottom just don't exceed a single layer of corn across the whole bottom of the pan. Add in oil enough to coat the whole bottom of the pan. And add about a 1/2 tsp of salt or so depending on how much corn you are popping. Then fire up your burner. When it starts to get really hot add in about 1/4 cup - 1/3 c sugar. Stir the sugar and kernels. Put on the lid before the corn starts to fly. Then every 5 seconds or so I pick up my pan and swirl it around. Then continue to let it pop. When the popping is really strong sometimes I pull the pan off the stove and continue swirling it and letting it cool off a touch. The risk that you run is from burning the sugar. Sometimes I pull off the lid and dump off the top and so I can continue to cook the kernels on the bottom.

This stuff is amazing. When it is done you should have white kettle corn. If it is a little bit brown then turn down your heat next time or spend more time pulling the pot off the stove. I have flat electric cooktop and I have tried this on gas too and the gas was a little more difficult. But you will not be sorry if you overcook a few batches until you get it perfect.

Good luck!

Banana Pancakes

Cucumber, Tomato and Feta Salad

This is super fast, easy and is absolutely delicious. I have been eating it for lunch a lot lately.

1-2 cups cucumber chopped
1-2 cups tomato chopped
1/4 cup feta cheese
1 Tbs. red wine vinegar
1 Tbs. olive oil
salt and pepper

Mix the red wine vinegar, olive oil and salt and pepper to taste. Pour over other ingredients. Toss until coated. Delicious!

Latin Chicken with Black Beans and Sweet Potatoes

I made this for Sunday dinner last night. Since we have church at 1:00, I like to try to do something in a crock pot for dinner so it is ready right when we come home. This is one of my favorite slow cooker recipes. The chipotle peppers make it spicy, but if you don't have these, you can use medium/hot salsa.

* 3 lbs bone-in skinless chicken thighs
* 2 teaspoons ground cumin
* salt
* pepper
* 1 teaspoon smoked paprika, or 1-2 Tbs. chopped chipotle peppers in adobo sauce
* 1/2 teaspoon ground allspice
* 1 cup water
* 1 Tbs. chicken base
* 1/2 - 1 cup salsa
* 3 large garlic cloves, pressed
* 2 (15 ounce) cans black beans, rinsed
* 2 lbs sweet potatoes, peeled and cut into bite-size chunks
* 1 cup chopped peppers (red, yellow or green)
* 1/3 cup fresh cilantro leaves, chopped


Directions:

Prep Time: 15 mins

Total Time: 4 1/4 hrs

1. Put beans,sweet potatoes, and peppers in slow-cooker.
2. Place chicken on bean mixture.
3. In bowl, mix broth with spices, salsa, and cilantro.
4. Pour this over chicken in crock pot.
5. Cover with lid and cook on low 8 hrs or 4 hrs on high.
6. Serve over brown rice.



(I found this recipe at www.food.com/recipe/slow-cooker-latin-chicken-w-sweet-potatoes-and-black-beans-253599#ixzz1FHDs7TDY and made a few changes to it.)

Special Request

I am looking for slow cooker recipes.  Could you gals post some of your faves?  Thanks!

Slow cooker Santa Fe Chicken

FAST, EASY, CHEAP, HEALTHY AND YUMMY.  This recipe is a keeper.  I make it every so often.  Stephen loves it.  It's nothing fancy but it tastes good.

I can't remember where I first found this recipe.  I've changed up a few things to give it more flavor. You really don't need to measure this out -- This recipe is super flexible.  I tried to guess amounts just to give you a ballpark.

2 cups corn (recipe actually called for 2 cans of corn. I like to use frozen corn cuz it's healthier...and better!)
2 cups beans (Recipe calls for 1 can of black beans.  I like more beans and I like to use lots of kinds, just                                                           whatever I have on hand.  I usually don't use canned either)
2-3 chicken breasts
1-2 cups of salsa
Taco seasoning to taste and two or so cubes of chicken bouillon (not in original recipe.  Gives better flavor.)

Just dump all of these ingredients in the slow cooker and turn it on high or low, depending on how long you want it to take before it's done.  On high it will take just a couple hours (in my slowcooker at least) and on low it takes 3 or 4.  Serve over rice.

White Chicken Chili

Hello Fielding sisters! Thanks for letting me join your blog. I know I can't compete with a raised on a farm and now parents own a bed and breakfast background but I do come across good recipes every once in a while. Really, most of my activity on this blog will be taking your good recipes and using them for myself. When ever I cook a good meal my husband always asks where I got the recipe. Most of the time it is from Candice. I don't know why he thinks good meals are never my ideas but that might be because they are always from Candice!

I know my guidelines are to keep it healthy so here is a goodie (and it's healthy!)

White Chicken Chili

1 T. olive oil ( I used less)

1 medium onion finely chopped

1 can (4 oz) chopped green chilies

3 T. flour

2 t. ground cumin

2 cans (15.8 oz) northern beans (white beans)

1 can chix broth (14.5 oz)

1 1/2 c. shredded chicken (I used 2 thighs and 1 breast)

In a large skillet, cook onion in oil for 4 mins. or until transparent. Add chilies, flour and cumin; cook and stir for 2 mins. Add beans and chix broth; bring to a boil. Reduce heat;simmer for 10 mins or until thickened. Add chix; cook until hot. I also added a little corn starch to thicken it but the recipe didn't call for it.

You can also garnish this with cheese, sour cream and salsa. I didn't because I thought it was great just as is!

My new fave-onion,mushroom and spinach quesadillas

I am into sauteed onions right now. So I came up with this combo.

1/2 onion chopped

Mushrooms

3 handfuls of spinach

Saute onions and mushrooms sprinkle with garlic salt then add spinach and cook until just wilted. Throw in some crumbled bacon(from Costco) if you are into that sort of thing-I am.

Put about 1/2 of the cooked mixture on a tortilla in frying pan of the stove and then sprinkle a little cheese on top. Put one more tortilla on top or not to save calories.

Serve with Avacado and Salsa. And maybe some Tapatio. Love. it.

Confetti Alfredo

In my house we are eating less meat. I am coming about this for a lot of reasons but I think that overall we will be much healthier so I am working at coming to terms with no meat dinner. Last night was pasta night and the only way I feel good about nixing meat is to replace it with lots of veggies. I was running low on most veg but there was still a little left in the fridge to use. I didn't even miss the chunks of chicken. But I loved this because it had lots of colors from the different veggies

1/2 red onion

7 cloves of garlic(or as much as you can stand)

mushrooms

2 whole carrots

1/3 of a red bell pepper

spinach cut up

Saute all the ingredients waiting to add the spinach with the sauce

Then add one can of evaporated milk could use cream but saves lots of fat calories

1 tsp of chicken bullion (or to taste)

1/4 to 1/2 c parmesan cheese

Let simmer for a bit and then I stir my cooked pasta into the sauce or serve separately.

Thanks to Mom for encouraging me to use lots of fresh garlic in my alfredo sauce and I got a new garlic press. I don't think I will be buying the bottled stuff again for a while. Convenient yes but the flavor not so good.

Pasta with Chickpeas and Garlic Sauce

Contributed by Candice

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

Pasta with Chickpeas and Garlic Sauce
This is a great idea for making a creamy pasta sauce with out having to add butter or cream. And it uses ingredients that I usually have on hand. I used the cheapo parmesan cheese instead of the real stuff and wheat pasta. It was delicious.
Ingredients
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
Preparation
Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately

Tomato Soup with Roasted Garlic and Seasonal Herbs

Tomato Soup with Roasted Garlic and Seasonal Herbs
Contributed by Candice

This is delicious. The cayenne pepper gives it the perfect kick. I will admit that I added a tiny bit of cream to the finished product. I just couldn't resist because I had it sitting in my fridge and I knew it would be so yummy in the soup.

1/2 large onion
1 rib celery
1 14.5-ounce can Muir Glen Fire-Roasted diced tomatoes*
1 14.5-ounce can Muir Glen Fire-Roasted crushed tomatoes*
1 1/2 cups vegetable broth
1 tablespoon oregano
1 teaspoon rosemary
1/8 teaspoon cayenne (or to taste)
4 cloves roasted garlic
1 tablespoon minced parsley
salt and pepper to taste
1/2-1 teaspoon agave nectar or sugar (optional)
4 tablespoons plain soy yogurt (optional, but good)

Sauté the onion and celery in a medium non-stick saucepan (sprayed with olive oil, if you like). When the onion is translucent, add the tomatoes, broth, oregano, rosemary, and cayenne. Simmer on very low heat for 10 minutes.

Transfer half of the soup to the blender, add the roasted garlic, and puree until fairly smooth. If you’d like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if it is too acidic, add a little agave nectar or sugar, just enough to take the edge off. Ladle into 4 bowls, and stir a tablespoon of soy yogurt into each. Serve with croûtons, if desired.

Worthy of a Special Occasion Rate the Recipe Read Reviews (56)

Liz's Baked Zucchini Sticks

Liz’s Baked Zucchini Sticks
Contributed by Candice

I got this recipe from my sister in law and I think it is a fun and yummy way to eat zucchini.

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese
1/4 tsp garlic powder
salt & fresh pepper

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.

Crab and Avocado Salad

Crab and Avocado Salad
Contributed by Candice

Do you remember this recipe in Mom's Lion House Classics cookbook? I used to love it then and I found the recipe in my file and decided to try it and see if it was as good as I remembered. I think it is even better than I remembered. Peter wouldn't try even a little bite. In fact he sat there and stared at me, telling me that I was disgusting and I eat disgusting things. In other words, he is not a fan of this recipe. But that is okay because I love it.
• 2-3 large avocados, chopped
• 1 pkg. imitation crab meat
• 1 cup finely diced celery
• 1/2 - 1 cup radishes
• 2 Tbs. lemon juice
• 2 Tbs. vinegar
• 4 Tbs. oil
• 2 Tbs. green onion
• Dash of cayenne pepper
• Salt
• 3-4 tomatoes, chopped
Mix lemon juice, vinegar, and oil in small bowl. Pour over other ingredients and toss gently to coat.