Recipe of the Week: Three-seed Whole Wheat Honey Bread {in the breadmaker}

For my birthday, my mom gifted me a gently-used breadmaker that she scored at a silent auction. I love homemade bread - and even more the smell of it baking. That said, this pregnant mama of two doesn't have much energy these days for mixing, kneading, waiting for rising and monitoring bread in the oven. The breadmaker is an awesome time saver and great inspiration to make homemade bread every week. The following is a recipe for a whole wheat bread that can be used for sandwiches or just eaten with butter or jam for breakfast and snacks. My friend Anne shared her recipe with me and I modified it.

Do you have a breadmaker? What are some of your fave recipes to make in the breadmaker? Ideas welcome.

Three-seed Whole Wheat Honey Sandwich Bread

Ingredients:

-1 1/2 cups warm water (80 degrees)
-3 tablespoons olive oil
-1/3 cup honey
-2 teaspoons sea salt
-4 cups whole wheat flour (I like Bob's Red Mill or Trader Joe's brand)
-2 teaspoon yeast
-2 tablespoons flaxseed, ground
-2 tablespoons sunflower seeds
-2 tablespoons sesame seeds

1. Add water, oil and honey to the bottom of your breadmaker.
2. Sift flour to make bread lighter and add salt on top.
3. Create a well in the center and add yeast. Be careful not to dig well as deep as the liquids
4. Set breadmaker for whole wheat setting. (I also select light for mine but every breadmader is different.)
5. Add seeds when the breadmaker beeps for add-ins. (I've also just added the seeds from the beginning if I knew I was going to be gone.)

Celebrate St. Patty's Day with a Twist: Shamrock shake gets a new whirl

Happy St. Patrick's Day, friends! At the Gilmore house, a new holiday means a new challenge to find healthy ways to celebrate and have fun. With the help of my little shamrocks, I just created a Minty Shamrock Shake (Move over, McD's) and tried out Irish Soda Bread with healthy twists. Yummy! You could always go digging in your refrigerator or browsing at your farmer's market for green fruits and veggies. Try sliced kiwi, limes, green peppers, asparagus, cucumbers - even apples!





We know it may sound weird but spring is the time for sweet peas so why not utilize their natural color? They have a light flavor but do not dominate a smoothie so your kids probably won't even notice. And the good news is, you don't have to use those yucky dyes to make your food green. If you're gun shy, try a tablespoon first just to get a little color. Just be a sneaky chef and leave a comment so we can hear if your little leprachauns liked it.

Minty Shamrock Shake

-3 cups raw whole milk (or your fave type of milk)

-1 tray of ice cubes

-1/2 teaspoon organic peppermint extract (depends on how minty you like it!)

-3 tablespoons honey (or organic sugar, if you prefer)

-1/4 cup frozen organic sweet peas



1. Whirl these ingredients in your blender until smooth.

2. Serve with a straw.




I found several recipes for Irish Soda Bread and decided to create my own. A special thanks to Maura Marmo and Peggy O'Brien-Bremer from my elementary school on the South Side of Chicago, who inspired me with their bread recipes. I've never used caraway seeds before but they are a fun addition that give this bread a distinct flavor. I would serve this up for breakfast, lunch or a dinner appetizer.

Whole Wheat Irish Soda Bread

Ingredients:

-3 cups whole wheat flour

-2/3 cup organic evaporated cane juice (sugar)

-1 tablespoon baking powder

-1 teaspoon baking soda

-2 beaten eggs

-1 1/2 cups buttermilk

-2 tablespoons organic butter, melted

-1 cup raisins

-1 teaspoon caraway seeds



1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan or mini loaves.

2. Sift flour into bowl. Add sugar, baking powder and baking soda.

2. Beat eggs. Add milk and butter. Blend into dry ingredients until batter is incorporated and moist.

3. Add raisins.

5. Bake at 350 degrees for approximately 1 hour or until golden brown on top.

6. Cool, slice and serve with butter.


Here are more St. Patty's Day healthy recipes from one of my fave online sources, Eating Well Magazine.

*This post was pulled from the Health-full archives.

Recipe of the Week: Creamy Wild Rice Soup with Rosemary Focaccia Bread

A few weekends ago we went to visit our friends the VanderMeulens. In addition to taking us to a fabulous Gouda Cheese Farm, Jen also made us a memorable Sunday supper with this hearty wild rice soup. My hubby who is always spewing health and nutrition tidbits started rattling off some of the benefits of wild rice. If you've been reading our blog for any length of time we are crazy about celebrating food created by God that helps our bodies better than any medicine.

Did you know wild rice really isn't rice at all?  Sounds weird but it's actually long-grain marsh grass seed. Wild rice is packed with nutrients and protein. It's especially high in zinc, which is vital for healthy skin, cell growth, sexual and reproductive function, a strong immune system, and blood sugar regulation.

Truth be told, I've been searching out ways to incorporate "wild rice." So far I've only been able to use it in a Thanksgiving Stuffing recipe by Bobby Flay that  has become tradition at our house. I was grateful for Jen's recipe, which I tweaked a little bit to make it my own. The inspiring part about this soup is that it is thick, stick-to-your-insides hearty. It's perfect for those cold winter months but could be served up anytime of the year. I added sausage to my version because I happened to have a package of my favorite Trader Joe's Mango Chicken Sausage in the fridge. (Also, my dad, Mr. Carnivore himself, was coming to dinner so I thought this was an even better way to lure him to love wild rice.) You could choose to make it vegetarian or add the meat.

I am my Italian mother's daughter and I do believe every great meal needs to be accompanied by really amazing bread. I've been tweaking this focaccia bread recipe over the last several months - trying out different flours, playing with yeast and herbs. Let's be real: yeast is finicky and bread making can be tough. I've discovered that if my yeast/warm water/flour mixture doesn't literally bubble over the glass cup within 10 minutes than the yeast is not in good condition. It's worth throwing it out and starting over. Slowly but surely I'm starting to get the hang of it. There is something truly magical about watching the yeast bubble, adding the ingredients, kneading it (or putting my Kitchenaid to the hard work), letting it rise and bake. The rich smell of bread just permeates the house.

My hubby's secret dream is that we would buy a bread mill and grind our own flour and bake our sandwich bread every week. However, we don't have the moolah for a mill or a bread machine and I'm not quite there. I tell him to make a Trader Joe's run. In the meantime though, I will make an occasional loaf and this is my go-to recipe for company or family.

Creamy Wild Rice & Sausage Soup

Ingredients:
-2 tablespoons olive oil
-1 yellow pepper, chopped
-1 red or orange pepper, chopped
-1 large onion, chopped
-1 1/2 cups carrots, chopped
-1 cup celery (about 3 stalks), chopped
-2 cloves garlic, minced
-1 teaspoon dried thyme
-1 teaspoon chili powder
-2 teaspoons sea salt
-1 bay leaf
-8 cups chicken broth or water
-1 cup wild rice
-1/4 cup organic butter
-1/4 cup flour
-2 cups whole milk
-1 package Trader Joe's Mango Chicken Sausage (or other pre-cooked sausage of your choice)
-1/4 teaspoon red pepper flakes (optional if you want to kick it up a notch)

1. In a large soup pot, heat oil. Chop vegetables.
2. Sweat peppers, onions, carrots, celery and garlic in the pot for about 10 minutes.
3. Add spices: thyme, chili powder, sea salt, bay leaf. 
4. Add chicken broth or water and simmer for 15 minutes.
5. Add rice and simmer on low, covered for 45 minutes.
6. In a separate sauce pan, melt butter and stir in flour. Whisk together 3-4 minutes until a paste forms. Add milk. Allow to bubble cooking until it thickens.
7. Add roux or flour mixture to large soup pot. Cook additional 10 minutes until soup is thick and creamy.
8. Cut up sausage into bite-sized chunks. Stir into soup.
9. Add red pepper flakes to taste.

Makes 10 servings.



Rosemary Focaccia Bread

Ingredients:
-1 package or 2 tablespoons yeast
-4 cups flour, divided (I prefer all purpose, unbleached, unbromated like Bob's Red Mill or Trader Joe's brand; could use 1/2 cup whole wheat pastry flour if you want to do a mix)
-1/2 cup lukewarm water

-1 cup water
-3 1/2 teaspoons sea salt, divided
-2 tablespoons organic sugar or honey
-1 tablespoon rosemary sprigs

-1/4 cup extra-virgin olive oil + 2 tablespoons extra for brushing

1. Mix together yeast, 1/2 cup flour and 1/2 cup lukewarm water in a bowl or glass measuring cup. Be careful not to get water to hot or it will kill the yeast. Set aside for 10 minutes until the mixture begins to bubble up.

2. Meanwhile, measure 3 1/2 cups flour, sea salt and sugar into a large bowl. (If using a Kitchenaid mixture, attach dough hook.)

3. Pour olive oil and yeast mixture into the flour mixture. Add additional cup of water. Stir together. 

4. Knead for approximately 10 minutes or until dough is smooth. Add flour if it appears sticky.

5. Cover in an oiled bowl and let rise in a warm place until doubled in volume, about 1 hour.

6. Position a rack on the bottom third of your oven and place a pizza stone on the rack. Heat oven to 400 degrees.

7. Punch down the dough and turn out onto a floured surface. Roll out into a large circle about 1-inch thick. Place on top of pizza stone. Brush with olive oil. Sprinkle rosemary on top along with 1/2 teaspoon sea salt.

8. Bake on the stone until golden and crisp approximately 15-20 minutes.

Recipe of the Week: Carrot Tea Party Muffins

My girls (and the little boy I babysit) are into the "tea party phase." Today I decided to make up a new mini-muffin recipe using what we had on hand. Meilani had her friend Mia over and all four of the little ones put on aprons. Don't get me wrong: flour was flyin' and grubby hands were reaching in the batter but the result was this yummy (and healthy) new muffin recipe. Don't forget the flaxseed to give them some good omega-3s! We made these in our mini-muffin tins and they were perfect tea party fare. You could even frost them with cream cheese and honey blended for an extra special flair.

Ingredients:
1 large egg
2 tablespoons organic butter, softened
1 cup milk
1/2 cup plain yogurt
2 cups oats, uncooked
1 1/4 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons flaxseed, ground
1/2 cup honey (or organic raw sugar)
2 cups carrots, shredded (could substitute zucchini or apples)
1/2 cup raisins
1/2 cup chocolate chips

Directions:
1. Heat oven to 350 degrees.
2. Blend together egg, butter, milk and yogurt.
3. Add dry ingredients: oats, flour, baking soda, salt, cinnamon and flaxseed.
4. Mix in honey/sugar, carrots, raisins and chocolate chips.
5. Grease muffin tins with olive oil spray. Use an ice cream scoop to scoop batter into tins. Bake 15-20 minutes or until muffins are golden brown on top and springy to the touch.

Makes 2 dozen mini-muffins or 1 dozen large muffins.

New Year's Pantry Challenge, Small Bites offer Big Flavor, Day 12

Today's Menu:

Breakfast:
Meyer Lemon & Cranberry Scones with Lemon whipped cream
Fruit Smoothie

Lunch:
Leftover Chicken Curry Masala
Leftover Wheat Berry Salad
Kids: Grilled cheese sandwiches
Hard-boiled eggs
Sliced apples

Snacks:
Tangerines
Raisins
Spiced Popcorn

Dinner:
Red Lentil & Squash Soup
Sourdough Toast with Salmon Salad

Today I surveyed my cupboards and refrigerator hunting for something unique. Now that we're nearing the end of the second week without grocery shopping for wants or cravings I find myself digging deep for that spirit of creativity and challenge. Why do a Pantry Challenge if I'm not willing to press in when the shelves look bare?

Ok, I should clarify, nothing around here looks bare. Who am I kidding? Isn't that the lesson of this kind of "grocery shopping fast." We in America live in complete abundance every day. And even when I deprive myself a little. Even when I discipline myself not to give in to convenience and excess I'm still really sitting right here in the middle of it. I've got grocery stores and restaurants and fast food havens practically in my backyard. The farmer's markets in California's Central Valley are pregnant with ripe fruits and vegetables and it's January for crying out loud. We truly live in the land of plenty.

My lesson for today's Pantry Challenge is remembering the beauty of small bites. The Spanish have it down; they serve up delectable small bites aka "tapas" all the time. I *love* tapas. I love the idea of a small, artful plate before me. I adore the idea of eating slowly, contemplating each bite. When I was a swinging single girl I had room for small bites. I could afford the time. Now I'm a busy mama constantly fighting the clock, the incessant requests, the turned-up noses, the thrown-down food, the dietary needs of others. I seldom get a chance to breathe between bites. Today I'm reminded that if we stop to savor, we can find beauty in quality over quantity.

I found this Lemon-Cranberry Scone recipe and tweaked it with my kids in mind. I found a bag of cranberries from Thanksgiving. (Seriously, they were still good!) I dug out some lemons shared from a neighbor's tree. Meilani and I got out a small flower cookie cutter and had fun making something simple look sweet and fancy. The babies devoured them. (Ok, they licked the lemon whipped cream off and asked for more.) We all were surprised at the beauty in simple ingredients - butter, organic sugar, whole wheat flour, meyer lemons.

Cranberry-Lemon Scones with Lemon Whipped Cream

Ingredients:
-2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
-1 teaspoon lemon juice
-2 1/2 cups whole wheat pastry flour
-1/3 cup organic raw sugar plus 3 tablespoons additional if using fresh cranberries
-1 tablespoon baking powder
-1/2 teaspoon sea salt
-1/2 stick (4 tablespoons) cold unsalted butter, cut into cubes
-1 cup fresh cranberries, chopped coarse
-1 large egg
-1 large egg yolk
-1 cup organic heavy cream

Lemon Whipped Cream:
-1 tablespoon lemon juice
-1 cup organic heavy cream
-1 tablespoon honey or agave syrup or organic sugar

Directions:
1. Heat oven to 350 degrees.
2. Chop cranberries and zest lemons. Reserve zested lemon for juice later.
3. In a large bowl add flour, baking powder, and salt.
4. Add eggs and lemon juice.
5. Cut butter into cubes and add to mixture. Stir in cranberres and lemon zest.
6. Use a pastry blender or fork to mix until dough comes together.  Gather in a ball.
7. Dust a cutting board with flour. Press the ball into a 9" round. Use a small cookie cutter or glass to cut out mini scones.
8. Place on a cookie sheet lined with parchment paper or foil.
9. Bake approximately 15 minutes or until lightly browned on top.
10. Meanwhile, beat cream, adding agave syrup and lemon juice. When soft peaks form, stop beating.
11. Remove scones from oven. Cool on a plate and serve with a small bowl of the lemon cream for dipping.

Recipe of the Week: Berry-Healthy Blueberry Muffins

Spring has sprung in California! That means all sorts of colorful, yummy vegetables and fruits are showing up at the farmer's market. We love using fresh berries in our breakfast foods. I've been tinkering with this recipe for a while. It's great for breakfast but also an option for snacks. This makes a large batch so you can freeze half for another time. We do the regular-sized muffins for the adults and the mini muffins for the kids.

BERRY-HEALTHY BLUEBERRY MUFFINS

2 cups milk (We use raw milk. Could substitute goat's milk, soy or almond milk.)
1/2 cup organic butter, melted
1/2 cup plain yogurt or apple sauce
4 eggs
4 cups whole wheat pastry flour
2/3 cup raw sugar or sucanat (or 1/2 cup honey)
2 tablespoons ground flaxseed
5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2 cups frozen or fresh organic blueberries
Optional: 1 cup chopped walnuts

1. Preheat the oven to 400 degrees.
2. Grease muffin tins or use paper liners.
3. Mix milk, butter, yogurt and eggs.
4. Add dry ingredients. Mix just until ingredients are incorporated.
5. Add frozen berries.
6. Spoon into muffin tins and sprinkle nuts on top of batter. Bake 15-20 minutes until golden brown on top.
7. Cool 5 minutes and serve.

Makes approximately 2 dozen regular muffins plus 2 dozen mini muffins.

Recipe of the Week: Classic Banana Bread with a Healthy Twist

My friend Kristi requested a healthier banana bread recipe. We concocted this one by reading a few classic recipes and adding our own substitutes. If you have an abundance of bananas at home, try it out.

1 cup organic evaporated cane juice (or honey or sugar)
1/2 cup butter, softened (or 1/4 cup butter & 1/4 cup plain yogurt)
2 large eggs, cage-free
1 1/2 cups very ripe bananas, mashed (approx. 3)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups whole wheat pastry flour (or other flour of your choice)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Garnish: chocolate chips, chopped nuts, various seeds

1. Heat oven to 350 degrees.
2. Grease bottoms of 2 loaf pans (8 1/2 x 4 1/2 or 1 9x5x3 or 4 mini loaves) with butter or olive oil spray.
3. Mix evaporated cane juice and butter/yogurt in large bowl.
4. Stir in eggs until well blended. Stir in bananas, buttermilk and vanilla; beat until smooth.
5. Stir in flour, baking soda, salt and cinnamon until moistened.
6. Divide batter evenly among pans. Sprinkle chocolate chips, chopped nuts or seeds on the batter for garnish. Bake 8-inch loaves for about 1 hour, 9-inch loaf for 1 hour & 15 minutes and mini loaves approximately 45 minutes. Use toothpick inserted in center to test. Make sure toothpick comes out clean to determine if it's done.
7. Cool 10 minutes in pans on wire rack. Loosen sides of loaves and remove from pans. Cool completely.

Recipe of the Week: Harvest Banana-pumpkin Cupcakes with Honey-cream Cheese Frosting

If you're looking for a fun activity to do with your family for Halloween or Thanksgiving, try these healthy-yummy cupcakes and decorate them together. Serve them up for a boo-tiful addition to your harvest party. This recipe also makes great mini loaves that you can wrap in foil and tie with a ribbon for a holiday Housewarming gift or serve at your Thanksgiving brunch.

Halloween Banana-Pumpkin Cupcakes
with Honey-Cream Cheese Frosting

3 cups flour (I use 1 cup unbleached white and 2 cups whole wheat or spelt)
4 teaspoons baking powder
4 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon flaxseed (optional)
1/2 teaspoon salt
1 15-oz. can pumpkin (100% pure)*
4 large eggs
1 cup honey or 1 1/4 cup organic brown sugar
2 medium mashed bananas
3/4 cup butter, softened
1/2 bag chocolate chips (optional)
1 cup chopped walnuts (optional)

Frosting:
1 8-oz package cream cheese
1/4 cup honey (or until consistency you like)

Garnishes:
1/2 bag chocolate chips
chocolate-covered sunflower seeds (They sell them at Whole Foods or Trader Joe's and they're a great alternative to M&Ms with no harmful dyes!)
mint leaves for the green pumpkin stem

Makes 24 muffins + 3 mini loaves or 2 large loaves (cook 1 hour).

1. Heat oven to 350 degrees. Grease 2 muffin tins or use paper cups.
2. Mix eggs, butter, honey/sugar, pumpkin and banana.
3. Mix in dry ingredients.
4. Add chocolate chips & nuts. Do not overmix.
5. Pour into loaf pans and bake 25-30 minutes or until wooden pick inserted in the center comes out clean.
6. Cool completely on rack. Meanwhile, add softened cream cheese to mixer. Blend until smooth. Add a bit of honey to the consistency you want for your frosting - not too runny.
7. Frost with cream cheese frosting. Garnish with chocolate-covered sunflower seeds or remaining chocolate chips used to make jack-o-lantern faces. Mint leaves make fun all-natural pumpkin stems. (We skip the frosting for the mini loaves so they keep longer.)

*If you'd like to use real pumpkin, check out this technique.

Recipe of the Week: Moist & Dark Zucchini Muffins

I grew up on Zucchini Bread. Zucchini was in abundance even in our small city garden in Chicago throughout the summer and fall. It's one of those yummy dessert-meets-breakfast or really anytime-of-the-day snacks. Over the last year, I've been experimenting with different kinds of natural sweeteners in an effort to avoid the overprocessed white sugar so often used in baking. I took my mom's classic Moist & Dark Zucchini Bread and put a healthy spin on it. Make it as a quick bread, 4 mini loaves (which make nice housewarming gifts) or 24 regular-sized muffins.

Moist & Dark Zucchini Muffins (or Bread)

Ingredients:
3 eggs
1/2 plain yogurt
1/2 cup organic butter, softened
1 cup rapadura or coconut palm sugar (a natural sweetener like sugar that's unrefined & unbleached - Find it at Whole Foods or other stores or substitute in an additional 3/4 honey)
1/4 cup honey
1 tablespoon vanilla
2 cups white whole wheat flour (King Arthur's or other brand)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups zucchini, grated

Garnishes: Chopped nuts, Chocolate chips, Dried cranberries, Chocolate-covered sunflower seeds (found at Trader Joe's), 1 cup ready-made granola, unsweetened coconut.

1. Heat oven to 350 degrees. Beat eggs.

2. Stir in yogurt, softened butter, rapadura, honey, and vanilla.

3. Blend in dry ingredients and spices.

4. Fold in zucchini.

5. Spoon in greased muffin tins (or use paper cups) or other loaf pans.

6. Sprinkle with garnish of choice.

7. Bake muffins approximately 25-30 minutes, mini loaves for approximately 35-45 minutes, full loaf (9x15) for 55 minutes -1 hour or until a toothpick inserted comes out clean.

Recipe of the Week: Dorina's Chili Pizazz with Honey Cornbread

At this time of year, we love to make soups and chilis to warm up those winter nights. I grew up in Chicago and I always loved my mom's spicy chili packed with veggies and served with a slice of warm, crusty bread. Even though I call California home today, I still have that longing at certain times of year for something with a little heat.

My daughter, Meilani, is a big fan of anything colorful we can make together in the big pot. Here's a recipe you can do vegetarian and its packed with protein or you can add ground turkey for a little extra something meaty. Use what you have in your pantry and be creative with what is in season.

This is also a great way to feed a crowd on a budget!

Dorina's Chili Pizazz

1 tablespoon olive oil
1 onion, chopped
3 small yellow squash or 2 medium zucchini, chopped
1 red pepper, cut into 1-inch strips
1 yellow pepper, cut into 1-inch strips
1 green bell pepper, cut into 1-inch strips
1 tablespoon ground flaxseed (optional brain food)

1 cup ground turkey, browned (optional)
1 cup dried red kidney beans, soaked overnight and cooked until tender (or 1 15 oz. can)
1 cup dried black beans, soaked overnight and cooked until tender (or 1 15-oz. can)

1 29-oz. can organic diced tomatoes (or fresh if in season)
1 15-oz. can organic tomato sauce
1 quart chicken broth

1 teaspoon garlic
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper or red pepper flakes
2 teaspoons salt
2 bay leaves

1. Saute veggies in a large pot with olive oil. Add flaxseed.
2. Meanwhile, brown gr. turkey in a frying pan and add to pot.
3. Add spices to veggie mix with tomatoes, sauce and chicken broth. Cook approx. 30 min.
4. Add beans and simmer additional 20 min.
5. Serve with warm bread or over rice.

I created this cornbread recipe one night when I didn't have much cornmeal left. It's been a hit in my family ever since and my mom even has her fifth grade students make it each year when they are studying prairie life. I love the moist, honey tones. Serve it warm with a touch of organic butter as a side to the chili.

Honey Cornbread

1/2 cup cornmeal
1 1/2 cups unbleached, unbromated flour (I like King Arthur if you can't mill your own.)
1 1/2 cups buttermilk
1/4 cup organic butter, melted
2 teaspoons (aluminum free) baking powder
1/2 teaspoon (aluminum free) baking soda
2 tablespoons (raw) honey
1 teaspoon salt
2 large (cage-free) eggs

1. Heat oven to 350 degrees. Grease an 8 by 8 square pan.
2. Beat eggs. Add remaining ingredients and mix in.
3. Pour in pan and bake approx. 30 minutes until golden brown on top.
4. Serve warm with raw honey and/or butter.