Avocado Bacon Ranch Sandwich on Whole Wheat Rosemary Flatbread

That's a mouthful! BYU tv finally has an app for the iphone and you can watch awesome programs like Chef Brad. If you want to learn a few things about cooking with grains check out his programs. I especially recommend the Quinoa, Barley and Wheat ones although the others are also fascinating and I am excited to try a few new things like grinding corn.

While some grains may seem intimidating- just start with something simple like quinoa and barley (I use as a substitute for white rice in any recipe and/or add it to my bread)- they are super healthy and easy to incorporate into your everyday diet. Chef Brad also has a ton of free recipes on his website here. I will be tuning out for a month or two as we get moved and resettled, so get some new recipes from Chef Brad in the meantime...

I had to try this recipe from his show- Rosemary Flatbread. It was really easy to do and tasted amazing. I don't have spelt so I just used my regular whole wheat bread dough. I sliced it in half and made favorite sandwich: Avocado Bacon Ranch & Tomato. It was so delicious with this bread. It would also make a fabulous pizza crust.

Rosemary Flatbread

1 batch whole wheat bread dough (or any rising dough)

Olive Oil

Rosemary (I used dried and it was great)
Sea Salt

Simply roll out the dough onto a round pan and let sit until risen (about 20 minutes). Poke holes in the dough with your fingers. Spread a generous amount of olive oil over dough filling the holes. Sprinkle the top with rosemary and sea salt.

Bake at 500 degrees for 7-8 minutes or until golden brown.

Avocado Bacon Ranch Sandwich

Avocado sliced or mashed

Cheese

Bacon, cooked (or bacon bits)

Tomato sliced

Ranch dressing

Sprouts, lettuce, etc...

Whole wheat bread

Spread bread with ranch dressing then a layer of avocado. Add bacon, tomato, cheese, lettuce and additional toppings. Also tastes great with toasted bread.

BEST Blueberry Muffins!

I have tried DOZENS of blueberry muffin recipes over the years hunting for the perfect muffin. Most of the ones I tried had the consistency of a  biscuit but I prefer cakelike bakery muffins.

Some passed the white flour test but failed miserably when I substituted whole wheat flour. I almost gave up on the possibility of making a delicious 100% whole wheat blueberry muffin, but I'm glad I persevered.

I am happy to say that I have FINALLY found the PERFECT Blueberry Muffin recipe!

And, Yes! It tastes just as delicious when using 100% whole wheat flour!

(top image is white flour, right is whole wheat).

So where did this elusive recipe come from? It originated from a blueberry white chip muffin recipe from http://verybestbaking.com/ but of course I had to modify it to suit my specifications... Here is the modified recipe:

BEST Blueberry Muffins!

2 cups freshly ground whole wheat flour

1/2 cup organic sugar

1/4 cup organic brown sugar

3 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter softened

1 teaspoon vanilla

1 egg
1 cup milk

Zest of one lemon (1 1/2 teaspoons)

1 1/2 to 2 cups blueberries

Walnuts, optional

Streusel Topping

1/3 cup organic brown sugar (or 1-2 tablespoons of honey)

1/3 cup oats (optional)

1/4 cup flour

1/4 teaspoon cinnamon

3 tablespoons butter

Preheat oven to 375 degrees. Line or oil muffin cups (12 to 18).

Cream sugars with butter then stir in vanilla, egg and lemon zest (do not omit zest it adds great flavor). Mix dry ingredients and stir with wet alternately with milk. (I like to add dry ingredients right on top of the wet and just mix it with a fork a little before incorporating into the wet- saves an extra bowl...)

Fold in blueberries and walnuts if desired. Spoon into muffin pans filling 3/4 full. Sprinkle with Streusel Topping. Oats are optional in the topping (pictured in the whole wheat version) and I find it easier to mix with a fork if the butter is at room temperature.

Bake for 22 to 25 minutes. Cool in pan for 5 minutes before transferring to cooling rack.

*I highly recommend using freshly ground whole wheat flour. If you use store bought whole wheat flour you should definitely use King Arthur brand, it's the only one I've used that resembles fresh ground whole wheat.

*You can also use 1/2 cup of honey instead of both sugars. And use 1 to 2 tablespoons of honey in place of sugar for the topping. The flavor and texture isn't quite as rich, but it still works. 

Honey-Lime Enchiladas

I saw this recipe on the Sisters Cafe a while ago and recently a few friends have recommended it, so I finally got around to trying it. It was much tastier than I expected! My husband just laughed at me for finding a way to sweeten up everything, even enchiladas...but he enjoyed them!

Cooked, shredded chicken, pork or beef

Honey Sauce
1/3 c. honey
Juice of one lime
1 tablespoon chili powder
1/2 teaspoon garlic powder

10oz can green enchilada sauce
Mozzarella & cheddar cheese, shredded
Corn (or flour) tortillas

Mix honey sauce ingredients together with cooked, shredded meat and set aside for 20-30 minutes.

Pour half can of green enchilada sauce in the bottom of 9x13" pan. Heat corn tortillas in microwave 15 seconds or until soft. Spoon meat mixture and shredded cheese in the center of each tortilla, roll up and place in pan. Continue until pan is full. Top with remaining enchilada sauce and smother with cheese.

Bake 350 degrees for 25-30 minutes or until cheese is melted. Then turn oven to broil and continue cooking 2-3 minutes until slightly brown and crispy.

Chipotle style burritos: Black Beans, Cilantro Lime Rice, Pico de Gallo & Guacamole

I think I've mentioned before how much I LOVE Chipotle. Sadly, we don't have one near us, so the only time we get to indulge ourselves is when we travel. SO we like to make our own version at home. I am pretty close on everything except the chicken- I am not willing to spend the time to figure out those complex flavors, so for now I just go with grilled chicken marinated with a little lime juice and montreal seasoning or zesty italian dressing.

The cilantro lime rice recipe I posted previously here http://ldsbaker.blogspot.com/2010/10/cilantro-lime-rice-with-black-beans.html  the image shown is with barley, but you can also use white rice (pictured above). I also added a little chopped green onion to the version shown above.

Black beans...Squeeze the juice of one lime, stir in some salt, cilantro and cumin to flavor your beans. See below for simple instructions on cooking these in the pressure cooker- takes only 30 minutes!

Simple Pico de Gallo: This is my simply "wimpy" version of pico de gallo- simply chop a bunch of tomatoes, some green onions (including white part), cilantro and juice of one lime. Refrigerate until ready to use.

Guacamole: I never measure these spices, just add a bit here and there until you reach the flavor your tastebuds desire... 1-2 ripe avocados, salt, pepper, fresh lemon or lime juice, garlic powder, diced tomatoes, cilantro.

Serve in warmed tortilla with or without grilled chicken.

Cooking Black Beans in Pressure Cooker:

I have been asked a few times how to cook beans in a pressure cooker. It is really simple. I just take 2 cups of dried beans- sort and rinse, (no soaking necessary) add to pressure cooker and fill with water to the 2/3 full line. Turn stove on medium high and as soon as you hear the whistle, turn it down a bit so that it still whistles softly but isn't steaming it's top off. Continue cooking for 20 minutes. Turn off the heat and let it sit on the burner while you prepare the rest of your food. I, as you know, am impatient and if I need them fast, I use a fork or knife to lift the release valve and let the excess steam out. Once the steam is all out you can open it, rinse the beans and eat.

Fresh cooked beans have a different flavor so you may find that you need to salt them, although after time you'll get used to not having so much salt on them. There is a great chart about how long to cook different types of beans at this website http://www.fabulousfoods.com/articles/27942/how-to-cook-beans-in-a-pressure-cooker

Enjoy!

Bacon Ranch Potato Salad

I have never liked potato salad. Ever. Until last summer... I have mentioned before (more than once I'm sure) my general dislike for mayo-based dishes and most potato salads are smothered with mayo or mustard, not to mention pickles.

This version of potato salad is light on mayo and heavy on flavor and is just as good (in fact I think better) warm as it is cold. And the only thing that makes it better is to stir in fresh sweet white corn.


Bacon Ranch Potato Salad

2 lbs red potatoes unpeeled or Idaho potatoes, peeled
1/4 cup mayo
1/4 cup sour cream
2 green onions chopped, including white part
Juice of 1/2 lemon
1/4 cup milk
Salt & Pepper to taste
4 slices bacon, cooked and crumbled (or real bacon bits)
Sweet white corn (optional)
1 tablespoon dry ranch dressing mix

Wash potatoes and slice into 1/2 inch chunks. Cover potatoes with water and boil until tender, about 10 minutes.

Mix mayo, sour cream, green onions, lemon juice, milk and ranch dressing mix in a large bowl.

Drain potatoes and let cool 5-10 minutes. Add to ranch mixture and toss with bacon and corn if desired. Serve warm or cold.

Pasta al Pomodoro

This is my favorite version of spaghetti. Doesn't look like much, but the flavor of fresh basil and creamy butter is so scrumptious. It's another one of my last minute go-to meals.

1 tablespoon olive oil
1/2 onion, minced
4 cloves of garlic, minced
3-4 fresh tomatoes, diced (or canned- using juice to thin sauce)
Salt, to taste
handful of fresh basil leaves
12oz whole grain spaghetti or angel hair pasta
2 tablespoons real butter
1/4 cup fresh grated parmesan cheese
2-3 tablespoons milk, to thin sauce

Cook spaghetti according to package directions. Drain.

Heat olive oil in skillet over medium heat. Saute onion until soft. Stir in garlic and cook for one minute. Dice tomatoes (You can puree if you prefer a smoother sauce). and stir into onion mixture. Season lightly with salt. Add basil leaves, cover and cook stirring occasionally until sauce thickens and flavors meld, about 20 minutes. Add additional diced vegetables if desired.

Stir in milk to reach desired consistency. Remove basil leaves and toss tomato sauce with pasta, stir in butter. Sprinkle with parmesan cheese. Serve immediately.

*Recipe modified from Bon Appetit

Barley Jambalaya

I got this recipe a few years ago from my friend Elysa and it is so yummy! It makes a HUGE pot and even tastes better the next day when the spices have had a chance to meld. The kids love it and it's super healthy.
2 cups barley
5 cups chicken broth or water
2 bay leaves (optional)
1 cup cooked, shredded chicken (can use canned) or shrimp
1 tablespoon olive oil
1 onion, diced
1 cup diced fresh peppers (I prefer red & yellow)
1 cup diced celery (4-5 stalks)
2 cloves garlic, minced
1 15oz can diced tomato (or two large fresh tomatoes, diced)
2 8oz cans tomato sauce (or 1/2 jar spaghetti sauce)
1 teaspoon salt
1 1/2 teaspoon oregano
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon italian seasoning
1/2 teaspoon cayenne pepper (I never add this, I'm wimpy when it comes to heat and I don't have any)

1. In a large stock pot cook barley, chicken broth or water and bay leaves, cover and bring to a boil. Reduce heat to medium and simmer 1 hour.

2. In large pan heat olive oil and saute vegetables and garlic. Stir in meat, spices, tomates and tomato sauce and cook over medium heat until boiling. Reduce heat, cover and simmer on low until barley is done.

3. Remove bay leaves from barley. Stir vegetable/tomato mixture into barley. Serve warm. Tastes great reheated the next day- add a little water or spaghetti sauce to thin if desired.