Wednesday, March 12, 2014
Hello Sparkfamily! Soup anyone? Take a look at what I have got for you!
1 lb. ground beef
1 46 oz. can tomato juice (or puree about 3 cups of diced tomatoes, I use one jar of home-canned)
4 c. hot water
1 1/2 cups dried lentils (rinsed and sorted)
1 c carrots, chopped
1 c celery, chopped
1/2 c. onion, minced or use dried minced onion
1 bay leaf
1 tsp. minced green bell pepper (I've never added this)
1 tsp salt (don't skimp, I think it needs the whole tsp)
1/2 tsp black pepper
1/2 c brown sugar
Cook hamburger until browned. Drain fat. Add juice and water and bring to a boil. Add remaining ingredients and bring to a boil again. Reduce heat and simmer for 1 1/2 hours or cook in a Crockpot all day on low or half a day on high. Enjoy!
Did you listen to spark radio today? What's the scoop? Have a healthy day! Hugs, Rose:)
Tuesday, March 11, 2014
Hello Sparkfamily! If you would like to try my raisin bread recipe that I posted yesterday but sigh because of being gluten~free, not to worry! I have one for you! Take a look!
1 cup water, heated to 110°F
2 1/2 Tbsp brown sugar (or 2 Tbsp blue agave) (or 2 1/2 Tbsp dark unsulpharated molasses)
1 packet (2 1/4 tsp) gluten free instant dry yeast (SAF brand is gluten free.)
3 extra large egg whites, at room temperature (or 4 large egg whites) (or 3 Tbsp Gluten-free Egg White Powder + 6 Tbsp filtered water) (or enough Egg Replacer and warm water)
1 cup potato starch
1/2 cup tapioca flour/starch
3/4 cup brown rice flour
1/2 cup white rice flour
1/4 cup flax seed meal
1 1/2 tsp xanthan gum*
1 tsp guar gum
1 1/2 tsp ground cinnamon
3/4 tsp sea salt
2 tsp gluten-free apple cider vinegar
1/4 cup extra virgin olive oil, grape seed oil or oil of your choice
1/2 - 3/4 cup raisins, depending upon taste (I used in between.)
spray oil or oil for pan
Grease a 9×5? loaf pan.
Preheat oven to a maximum of 200°F, (I do 170°F.)
Mix water with sugar/agave/molasses and yeast in a cup and set aside until foamy on the top, at least 5 minutes.
Beat the egg whites at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
In a separate bowl, whisk together the dry ingredients and set aside.
Add oil, vinegar and yeast mixture to egg whites and beat on low until blended, about 30 seconds.
Add dry ingredients all at once and beat on low until all flour is wet and then beat on high for 1 minute.
Using your mixer's dough hook or paddle tool, fold in raisins.
Add dough batter to prepared pan.
Add water to almost fill a cup. Dip a rubber spatula into the water about 5 times as you distribute the dough and smooth out the top.
Shut oven off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of the pan, about 40 minutes.
Remove pan from oven. Preheat oven to 375°F.
Place the pan on the center of the rack in the center of the oven and bake for 37-40 minutes or until dough reaches 204-207°F.
Set on a cooling rack for a few minutes until you can touch it comfortably. Remove bread and allow to completely cool on rack. Do this as soon as possible or the steam will make the bottom and sides of the bread soggy.
Slice with an electric slicer, electric knife or serrated knife. Enjoy!
Tips~ If on a corn-free diet, use corn-free xanthan gum or substitute with more guar gum.
How are you feeling today? Have a healthy day! Hugs, Rose:)
Tuesday, March 11, 2014
Hello Sparkfamily! Time for stew! Take a look!
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 Tbsp olive oil, plus more for browning sausage if needed
5 links hot Italian sausage
2 (15.5 oz.) cans Cannellini beans, rinsed in cold water until no more foam appears
2(14.5) cans petite diced tomatoes
1 tsp. dried basil
1 tsp. dried Greek Oregano
1 tsp. ground fennel
ground pepper to taste
2-3 bay leaves
4 cups homemade chicken stock (or use 2 cans chicken broth and add a little water to make 4 cups)
freshly grated parmesan cheese for serving
Chop onions, red bell pepper, and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then saute onions and peppers until they begin to soften, then add to slow cooker.
Squeeze Italian sausage out of casings and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks, then add to slow cooker.
Pour beans into a colander placed in the sink and rinse with cold water until no more foam appears, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine.
Cook on high about 4 hours or on low for all day. Serve hot, with freshly grated parmesan cheese for sprinkling on the stew. Enjoy!
What is your favorite time of the day? Have a healthy day! Hugs, Rose:)
Monday, March 10, 2014
Hello Sparkfamily! I love raisin bread and I just love the thought of sharing my recipe with you! Take a look!
7 oz wholewheat flour
4.4 oz all-purpose flour
5 oz raisins
7.5 oz milk, at room temperature
3.2 oz honey, warm
1 oz butter, melted
1/2 Tbsp dry yeast
1/2 tsp salt
In a large bowl, combine the two kinds of flour, the yeast, raisins and salt.
In another bowl, combine the honey, butter and milk and whisk them together.
Add the egg and whisk again, until all the ingredients combine.
Pour the liquid mixture into the flour-raisins mixture and blend with a spoon. Using your hands, knead the dough for 3-4 minutes.
Place the dough into an oiled bowl; sprinkle with some flour, cover with plastic wrap and let it rise until it doubles its size.
Take the dough out onto a floured surface and split in 8 pieces. Form each piece in round breads.
Layer a baking tray with grease proof paper and place the raisin bread.
Bake in preheated oven at 350F. for 15 minutes, until the raisin bread is cooked throughout. Enjoy!
Raisins are a great source of iron! Do you get enough iron in your diet? If so, from what foods? Have a healthy day! Hugs, Rose:)
Get An Email Alert Each Time MEMORIES7 Posts