Joey and I made these, it was a fun, messy, edible activity...Great for Strollerfriends when you can not get outdoors.
2 packages of active dry yeast
2 cups warm water
1/2 cup sugar
2 tsp salt
1/4 cup softened butter
1 egg
4 cups whole wheat flour
3.5 cups flour
1 egg yolk
2 tbsp water
in a large bowl, dissolve yeast into warm water. Add sugar, egg, salt & butter. stir in wheat flour, mix until smooth. Add enough white flour to make a stiff dough. cover bowl with foil and refrigerate 2 to 24 hours.
When ready to use the dough, punch dough down and divide in half. On a well floured surface, cut each half into 16 equal pieces. roll each piece into a 20 inch rope and shape into a pretzel shape. Place on a well greased baking sheet (i used parchment paper)
In a small bowl, combine egg yolk and water and brush over top of pretzels, sprinkle with salt if desired. Cover and let rise in a warm place for 25 minutes, then bake at 400 degrees for 15 minutes.
should yield 32 pretzels.
Wednesday, March 18, 2009
Tuesday, March 17, 2009
High Fiber Side Dish that Joey loved for my StrollerFriends
I recently read an article that couscous, unless whole wheat (which is hard to find) is like giving your family white pasta or rice, so I have been looking for other side dishes that are high in fiber and better for the family, but quick and easy to make like couscous.
I found one, and the ingredients come in bulk and are cheap at Ocean State Job lot. You will need to buy Red Mill flaxxseeds and Bulgar wheat, all sold at job lot, if you do not like this recipe I will buy the left overs from you (and the flaxseed made a great breat too, recipe on the package)
Bulgar and Flax Pilaf
2 tbsp butter (Iused olive oil)
1 cup bulgar wheat
1/4 cup flaxxseed
1/3 cup minsed onion (I used 1 small onion)
1 small tomato, diced
2 cups chicken broth
1/2 tsp salt
1/4 tsp italian seasoning
Directions:
in a medium sauce pan, melt butter (or heat oil) over medium heat, add bulgar wheat, flaxseed and onions. Stir until Bulgar is golden brown, about 3 minutes.
Stir in tomatoes, chicken broth, salt and italian seasoning. Cover, bring to a boil then lower heat and simmer for 15 minutes or until brooth is absorbed. Fluff with a fork, and then let stand for a few minutes before serving.
Joey ate a whole bowl and then had seconds. enjoy and let me know what you think.
I found one, and the ingredients come in bulk and are cheap at Ocean State Job lot. You will need to buy Red Mill flaxxseeds and Bulgar wheat, all sold at job lot, if you do not like this recipe I will buy the left overs from you (and the flaxseed made a great breat too, recipe on the package)
Bulgar and Flax Pilaf
2 tbsp butter (Iused olive oil)
1 cup bulgar wheat
1/4 cup flaxxseed
1/3 cup minsed onion (I used 1 small onion)
1 small tomato, diced
2 cups chicken broth
1/2 tsp salt
1/4 tsp italian seasoning
Directions:
in a medium sauce pan, melt butter (or heat oil) over medium heat, add bulgar wheat, flaxseed and onions. Stir until Bulgar is golden brown, about 3 minutes.
Stir in tomatoes, chicken broth, salt and italian seasoning. Cover, bring to a boil then lower heat and simmer for 15 minutes or until brooth is absorbed. Fluff with a fork, and then let stand for a few minutes before serving.
Joey ate a whole bowl and then had seconds. enjoy and let me know what you think.
Saturday, March 14, 2009
2 recipes - cinnamon chicken and bean borritos for StrollerFriends to try
I made a recipe from Cat Cora from the Oprah show and it was delicious...and easy to make
Greek Cinnamon Stewed Chicken
1 chicken (2 1/2 to 3 pounds) cut into 8 pieces (I used legs and thighs because that is what I had)
1 tsp ground cinnamon
2 tsp kosher salt
1 tsp ground black pepper
5 cloves of garlic, peeled and minced
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
2 cups of water
1 can (6 ounces) tomato paste
1 tbsp, dried Italian seasoning
1 cup orzo, cooked per package directions
1/2 cup grated Parmesan cheese
Preboil water with sea salt.
Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sauteing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.
Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.
When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.
Now this next recipe I made with eggs for breakfast-
Black Bean Chipotle Burritos
1 tbsp canola oil
1 medium onion, chopped
1 med. zucchini, diced
1 tsp brown sugar
4 cloves of garlic, peeled and minced
2 (15 oz) cans black beans, rinsed and drained
1 cup frozen corn, defrosted
1 tsp Hannafords cabo chipolte run (i used hot shot red pepper)
4 (12 in) shole wheat tortillas
1 cup shredded Mexican cheese
1 cup diced tomatoes
I added 2 scrambled eggs before I rolled it for a breakfast burrito between the 4 tortillas
1. in a large skillet, heat oil and warm zucchini, add the onion and zucchini and brown sugar, stirring until veggies are soft and beginning to brown, about 10 min
2. add garlic and stir about 30 sec
3. place bans in a medium bowl and mash slightly with a fork, add to skillet with corn and chipolte seasoning, stir to combine well, until heated thru, about 2-3 minutes
4. warm tortillas wrapped in paper towel in microwave on high for 30 sec. place tortillas on a plate and fill with mix, this is where i added the divided scrambled egg. top with cheese and tomatoes
5. roll and serve.
Hope you will enjoy this. the first is high in protein the second high in fiber both great meals. I have made the burritos as a lunch without the eggs and they are good too. Joey ate one. More recipes for my strollerfriends to come. If you have recipes you love, please post them, we are always looking for new recipes
Greek Cinnamon Stewed Chicken
1 chicken (2 1/2 to 3 pounds) cut into 8 pieces (I used legs and thighs because that is what I had)
1 tsp ground cinnamon
2 tsp kosher salt
1 tsp ground black pepper
5 cloves of garlic, peeled and minced
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
2 cups of water
1 can (6 ounces) tomato paste
1 tbsp, dried Italian seasoning
1 cup orzo, cooked per package directions
1/2 cup grated Parmesan cheese
Preboil water with sea salt.
Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sauteing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.
Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.
When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.
Now this next recipe I made with eggs for breakfast-
Black Bean Chipotle Burritos
1 tbsp canola oil
1 medium onion, chopped
1 med. zucchini, diced
1 tsp brown sugar
4 cloves of garlic, peeled and minced
2 (15 oz) cans black beans, rinsed and drained
1 cup frozen corn, defrosted
1 tsp Hannafords cabo chipolte run (i used hot shot red pepper)
4 (12 in) shole wheat tortillas
1 cup shredded Mexican cheese
1 cup diced tomatoes
I added 2 scrambled eggs before I rolled it for a breakfast burrito between the 4 tortillas
1. in a large skillet, heat oil and warm zucchini, add the onion and zucchini and brown sugar, stirring until veggies are soft and beginning to brown, about 10 min
2. add garlic and stir about 30 sec
3. place bans in a medium bowl and mash slightly with a fork, add to skillet with corn and chipolte seasoning, stir to combine well, until heated thru, about 2-3 minutes
4. warm tortillas wrapped in paper towel in microwave on high for 30 sec. place tortillas on a plate and fill with mix, this is where i added the divided scrambled egg. top with cheese and tomatoes
5. roll and serve.
Hope you will enjoy this. the first is high in protein the second high in fiber both great meals. I have made the burritos as a lunch without the eggs and they are good too. Joey ate one. More recipes for my strollerfriends to come. If you have recipes you love, please post them, we are always looking for new recipes
Wednesday, March 11, 2009
Celbrity Chefs on Oprah
For the StrollerFit Mom's looking for quick and easy and inexpensive meals - On today's oprah - 3 celebrity chef's made quick and inexpensive meals for families of four.
Some of the recipes sound interesting like Tyler Florence's oatmeal and Cat Cora's Cinnamon chicken. Check out the recipes and let me know if you make any, I am trying the oatmeal tomorrow am.
http://www.oprah.com/menu/food/menus/20090227-tows-celebrity-chef-recipes
Cari
Some of the recipes sound interesting like Tyler Florence's oatmeal and Cat Cora's Cinnamon chicken. Check out the recipes and let me know if you make any, I am trying the oatmeal tomorrow am.
http://www.oprah.com/menu/food/menus/20090227-tows-celebrity-chef-recipes
Cari
Chicken and Veggie Pie
This is a family favorite and especially easy to double and freeze....
Chicken and Veggie Pie
from Rachel Ray November 2007
4 servings
Ingredients:
2/3 cup rice
3 tablespoons EVOO
1/4 cup grated parmesan cheese
1 large egg, slightly beaten
pepper
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10oz package frozen spinach, thawed and squeezed dry
1 store-bought rotisserie chicken, meat removed and cut into 1/2 inch cubes (we usually use about 3 chicken breasts instead)
9 oz cheddar cheese, shredded (2 1/4 cups)
1. Prehead the oven to 425. In a small saucepan, combine the rice with 1 1/3 cups water. Cover and simmer over medium-high heat until the water is absorbed, 16 to 18 minutes. Let cool.
2. Brush the sides of a 9 inch pie pan with 1 tablespoon olive oil. In a medium bowl, combine the cooled rice, parmesan cheese, egg and a pinch of pepper. Using lightly oiled fingers or a rubber spatula, press the rice mixture evenly into the bottom and up the sides of the pie plate. Bake for 10 minutes. Set aside to cool.
3. In a large, heavy skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are golden, 15 to 20 minutes. Stir in the spinach and rosemary, season with salt and pepper and cook for 5 minutes more. Remove from the heat and let cool slightly. Stir in the chicken and 1 cup of cheddar cheese.
4. Lower the oven to 375. Fill the crust with the chicken-vegetable filling, leaving a 1 inch border at the top of the crust. Sprinkle the top with the remaining 1 1/4 cups cheddar cheese. Bake until the cheese is melted and bubbling, about 30 minutes.
To Freeze:
Let cool completely, cover with plastic wrap, then aluminum foil and freeze in a resealable plastic storage bag for up to 3 months.
To Reheat:
Defrost overnight in the refrigerator. Bake in a 375 oven until heated through, about 20 minutes.
Chicken and Veggie Pie
from Rachel Ray November 2007
4 servings
Ingredients:
2/3 cup rice
3 tablespoons EVOO
1/4 cup grated parmesan cheese
1 large egg, slightly beaten
pepper
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10oz package frozen spinach, thawed and squeezed dry
1 store-bought rotisserie chicken, meat removed and cut into 1/2 inch cubes (we usually use about 3 chicken breasts instead)
9 oz cheddar cheese, shredded (2 1/4 cups)
1. Prehead the oven to 425. In a small saucepan, combine the rice with 1 1/3 cups water. Cover and simmer over medium-high heat until the water is absorbed, 16 to 18 minutes. Let cool.
2. Brush the sides of a 9 inch pie pan with 1 tablespoon olive oil. In a medium bowl, combine the cooled rice, parmesan cheese, egg and a pinch of pepper. Using lightly oiled fingers or a rubber spatula, press the rice mixture evenly into the bottom and up the sides of the pie plate. Bake for 10 minutes. Set aside to cool.
3. In a large, heavy skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are golden, 15 to 20 minutes. Stir in the spinach and rosemary, season with salt and pepper and cook for 5 minutes more. Remove from the heat and let cool slightly. Stir in the chicken and 1 cup of cheddar cheese.
4. Lower the oven to 375. Fill the crust with the chicken-vegetable filling, leaving a 1 inch border at the top of the crust. Sprinkle the top with the remaining 1 1/4 cups cheddar cheese. Bake until the cheese is melted and bubbling, about 30 minutes.
To Freeze:
Let cool completely, cover with plastic wrap, then aluminum foil and freeze in a resealable plastic storage bag for up to 3 months.
To Reheat:
Defrost overnight in the refrigerator. Bake in a 375 oven until heated through, about 20 minutes.
Monday, March 9, 2009
Spinach Ricotta Pie
For all my StrollerFit moms looking for a new recipe with veggies. I have made this as individual pies or as one big pie.
you need 3 hours to prepare, assemble and bake this but it is worth it and most of the time is the baking..
The crust:
1 cup flour (1/3 white, 2/3 whole wheat) (you can get whole wheat flour for a good price at job lot)
1/3 cup cubed butter, ice cold (cube butter a head of time and put back in the fridge)
blend flour and butter and add 3 tbs cold buttermilk or water, may need a bit more, just enough liquid to hold mixture together. flour counter and pour out dough, roll into a ball and refrigerate for 1 hour. I do this in the am before I leave the house.
Filling:
1 lb low fat (skim milk) ricotta cheese
3 eggs beaten
1/2 lb sauted spinach cooled, (sautee in 1 tbs olive oil or butter with 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp dried basil) (I use frozen spinach)
1 small diced onion
3 tbs flour
1/2 cup grates sharp cheddar cheese
dash of nutmeg
Saute the spinach and let cool, mix with all other ingredients.
Roll out dough into a pie crust and fill with spinch mixture, you can top with 1 cup of sour cream if you like, I don't. spinkle with paprika and bake. 40-45 minutes on 375 degrees, serve while hot but not piping hot!!
Enjoy
you need 3 hours to prepare, assemble and bake this but it is worth it and most of the time is the baking..
The crust:
1 cup flour (1/3 white, 2/3 whole wheat) (you can get whole wheat flour for a good price at job lot)
1/3 cup cubed butter, ice cold (cube butter a head of time and put back in the fridge)
blend flour and butter and add 3 tbs cold buttermilk or water, may need a bit more, just enough liquid to hold mixture together. flour counter and pour out dough, roll into a ball and refrigerate for 1 hour. I do this in the am before I leave the house.
Filling:
1 lb low fat (skim milk) ricotta cheese
3 eggs beaten
1/2 lb sauted spinach cooled, (sautee in 1 tbs olive oil or butter with 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp dried basil) (I use frozen spinach)
1 small diced onion
3 tbs flour
1/2 cup grates sharp cheddar cheese
dash of nutmeg
Saute the spinach and let cool, mix with all other ingredients.
Roll out dough into a pie crust and fill with spinch mixture, you can top with 1 cup of sour cream if you like, I don't. spinkle with paprika and bake. 40-45 minutes on 375 degrees, serve while hot but not piping hot!!
Enjoy
Thursday, March 5, 2009
Another recipe from another StrollerFit blog
This sounds good and I have all the ingredients, I will be making this tomorrow, will let you know how it tastes
Mexican Crockpot Meal:
1 package of chicken breast tenderloins (thawed)
1 jar of salsa
1 can of corn - drained
1 can of black beans - drained and rinsed
1 container of fresh mushrooms
1 can of diced tomatoes
Grated cheese
Put everything into the crockpot, except for the cheese, and cook on low for 6 hours. The last half hour put as much grated cheese on top that you desire. Serve with Mexican rice.
I hope everyone is enjoying this AWESOME weather!!! Have a great rest of the week.
Mexican Crockpot Meal:
1 package of chicken breast tenderloins (thawed)
1 jar of salsa
1 can of corn - drained
1 can of black beans - drained and rinsed
1 container of fresh mushrooms
1 can of diced tomatoes
Grated cheese
Put everything into the crockpot, except for the cheese, and cook on low for 6 hours. The last half hour put as much grated cheese on top that you desire. Serve with Mexican rice.
I hope everyone is enjoying this AWESOME weather!!! Have a great rest of the week.
Tuesday, March 3, 2009
Tomato-Vegetable Bisque
I made this tonight and it was really good!
Tomato-Vegetable Bisque
from Family Circle Feb. 09
makes 10 cups
2 tablespoons olive oil
1 medium size onion, peeled and chopped
3 large carrots, peeled and cut into coins
3 medium-size parsnips, peeled and cut into coins
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
2 cans (28 oz each) fire-roasted diced tomatoes, drained
1 box (32 oz) vegetable broth
2/3 cup heavy cream
hot sauce, seasoned crutons, optional (I didn't use these)
1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnips, oregano and pepper. Cook an additional 3 minutes.
2. Add drained tomatoes and 2 cups of the broth. Increase heat to medium-high and partially cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes or until all vegetables are cooked.
3. Ladle half of the mixture into a blender; carefully puree. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in cream and heat gently until warm, about 2 minutes. Add hot sauce and croutons to taste.
Tomato-Vegetable Bisque
from Family Circle Feb. 09
makes 10 cups
2 tablespoons olive oil
1 medium size onion, peeled and chopped
3 large carrots, peeled and cut into coins
3 medium-size parsnips, peeled and cut into coins
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
2 cans (28 oz each) fire-roasted diced tomatoes, drained
1 box (32 oz) vegetable broth
2/3 cup heavy cream
hot sauce, seasoned crutons, optional (I didn't use these)
1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnips, oregano and pepper. Cook an additional 3 minutes.
2. Add drained tomatoes and 2 cups of the broth. Increase heat to medium-high and partially cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes or until all vegetables are cooked.
3. Ladle half of the mixture into a blender; carefully puree. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in cream and heat gently until warm, about 2 minutes. Add hot sauce and croutons to taste.
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