Mexican Rice

Ahhh...the ever famous and easy company meal.  With something for everyone (even the kids), it is always a crowd pleaser.  Mix it up the night before in the crock pot, refrigerate, and start it slow cooking just 4 hours before your guests arrive.  Love this easy dish!  Serve with black or re-fried pinto beans to make it especially fancy.


Mexican Rice Recipe

2 lbs. beef
2 large onion chopped
1 T. garlic
1 T. chili powder
1 T. oregano
1 T. cumin
1 T. salt
1 T. honey
4 c. cooked brown rice
2 cans of kidney beans
3 c. chopped tomatoes (I use my blendtec to chop these). 
4 c. sweet potato soup


Cook the perfect pot of brown rice by using a large pot.  Bring 10 cups of water to a boil. Once boiling, pour in 4 cups of brown rice.  Cover and turn heat to low, and cook for 40-50 minutes.


Meanwhile, brown beef and onion, and then pour into the bottom of 7-quart crockpot. Add the remaining ingredients and the rice when its finished.  Mix well.

Refrigerate overnight or cook immediately on low for 4 hours.  

 

Toppings:
Tortilla Chips
Romaine Lettuce chopped
Tomatoes chopped
Olives chopped
Avacado chopped

Shredded White Cheese (optional)
Ranch Dressing (recipe here)
Salsa (recipe here)
Cilantro


Layer your salad with tortilla chips, chopped romaine lettuce, Mexican rice,  tomatoes, olives, avacado, ranch dressing, salsa, shredded white cheese (optional) and chopped cilantro. 

Healthy Freezer Jam Recipe

Check out this really yummy recipe for no-sugar freezer jam.  This fall I made a batch of raspberry jam and apricot jam using this recipe.  So delicious and good for you too!

Mint Chocolate Chip Ice Cream

I haven't had ice cream in years!  Wow, was I surprised when I tasted this yummy concoction.  When my neighbor offered fresh mint from her garden, I couldn't resist to try a new recipe.  I have found a new favorite!

Mint Chocolate Chip Ice Cream

2 frozen bananas (I freeze them in halves and quarters)

1 c. fresh mint leaves (removed from stem)
2 T. coconut oil
5 T. chocolate chips

1 T. honey
1 t. unsweetened cocoa
1/4 c. almond milk

Put all ingredients in Blendtec Twister Jar.  Mix thoroughly (until mint leaves are shredded) on 'ice cream' setting.  Pour into serving bowls and place in freezer overnight.  The following day, top with real whipping cream and chopped almonds or chocolate shavings and serve.  Heaven!

Note:  This ice cream is chocolate and creamy in texture.  If you would like to have chocolate chunks in your ice cream, then mix the chocolate chips or chunks into the ice cream before pouring into bowls to freeze.  

My Favorite Ranch Dressing

My Favorite Ranch Dressing

1 c. plain yogurt
1 c. mayonaise (the real stuff)
1 t. sea salt
1 t. dried onion
1 t. parsley flakes
1 t. thyme
1 t. garlic
1 t. dill
1 t. basil
1 t. Dijon mustard
3 green onions (tops and all)

Blend all together in the Blendtec twister jar.  Make ahead as the flavor is better the next day.  It can be stored in the refrigerator for 3-5 days. 

Garden Fresh Salsa

 
Garden Fresh Salsa

10-12 roma tomatoes
1/2 onion (quartered)
1 T. garlic
1/4 bunch cilantro
1 jalapeno pepper (seeds, stem, ribs removed)
1 T. lime juice
1 t. salt
1 t. Montreal Chicken Seasoning
(or a dash of coarse black pepper, parsley, red pepper, paprika, and a strip of green pepper and orange peel)

Put half of the tomatoes in Blendtec 4-sided jar.  Add the rest of the ingredients and top with the remaining tomatoes.  Pulse 5-6 times to desired thickness.  Pour into jar with tight fitting lid.  It will have a restaurant type consistency.  Refrigerate overnight.

Note:  If you would like a thicker salsa, drain out the liquid with kitchen seive the next morning.  Serve, refrigerate for 3-5 days, or freeze for later. 

Yield:  2 cups

Natural Yeast Belgian Waffles

Hmm...have you ever had sourdough waffles?  I think these are even better! The Natural Yeast start that I use is mild, so you get the soft and moist texture without the bitter flavor.  These are so delicious you won't be able to stop with just one...or two...or...(you get the idea).

Natural Yeast Belgian Waffles

4 eggs

3 T. olive oil

½ c. dry milk 

1 t. salt

2 c. water

2 c. whole wheat flour

2 c. natural yeast start

 

Combine all ingredients.  Heat waffle iron.  Grease waffle iron with olive oil or coconut oil.  Pour half a cup of batter into waffle iron.  Wait two minutes and remove waffle to cooling rack.  Repeat.  Yield:  15 Belgian Waffles  

We like to top our waffles with natural applesauce, honey or this no-sugar jam. 

Note:  I don't normally advocate dairy.  Using our dry milk in this recipe has been a great way to rotate our food storage, and we have found (when I substituted almond milk) that the texture was compromised (and would even stick to the iron!)  If you find a substitute, let me know!

Note II:  If you don't have a full 2 cups of natural yeast start, you can substitute equal parts wheat flour and water for the remaining portion (to equal the 2 cups of start needed).  If you use less than 1 c. of start, add 2 tsp. of baking powder to the recipe. 

Note III:  I use  hard red winter wheat for a nuttier flavor (and to use my red wheat!), but you can also use hard white wheat if you prefer a lighter flavor and texture.

Natural Yeast Bread

This homemade wheat bread is the best I've ever tasted.  The crumbling bricks that I used to make are a thing of the past.  This is my favorite way to make soft, delicious, melt-in-your mouth bread that everyone in the family adores.  Watch Melissa make it here.  Learn more about why I think its healthier by ordering her recipe book.  It that gives great detail about the health benefits and history of commercial yeast.  Check it out here. 

(This recipe is doubled from hers, because I make four loaves in my Bosch Mixer.  I also use a little red wheat in my recipe as well.) 

Natural Yeast Bread

5 c. lukewarm water

1 c. start

½ c. honey

2 T. coconut oil

4 t. salt

2 c. red wheat flour

8 c. white wheat flour

Mix on Speed 1 until dough cleans the sides of bowl.

(may add 1-2 cups more white wheat if needed)

1- Knead on Speed 2 for 10 minutes.  Place in large greased bowl (I use coconut or olive oil for this). 

2- Rise 6 hours. 

3- Divide in 4 pieces.  Oil Pans.  Shape loaves and place in pans.

4- Rise 1-2 hours (or until double in size).  

5-Bake 37 minutes at 375 degrees.

6- Cool 10-15 minutes.  Plop loaves onto cooling racks.

7- Cool completely.

I bag the loaves and cut them in slices the following day.  (Whatever is left that is.)

Leftovers are put in the freezer and can easily be pulled out for the toaster, individual pizzas, Italian bread, french toast or sandwiches.