12 cups white whole wheat flour
1 tablespoon baking soda
2 tablespoons baking powder
2 tablespoons salt
4 tablespoons sugar
DIRECTIONS:
Combine all the ingredients together. Store well-covered at room temperature for a month or so.
To make pancakes, mix 2 cups dry pancake mix, 2 large eggs, 3 cups buttermilk* and 4 tablespoons melted butter or coconut oil. Mix until just combined (don’t overmix!).
Heat a griddle to medium heat and spread about 1/4 cup batter for each pancake (I like to keep the batter fairly thick and spread slightly with the bottom of the measuring cup I scoop with – they’ll spread while cooking). Cook for a few minutes on each side, adjusting heat as needed, until cooked through. This will make about 12 pancakes, depending on the specific size.
Homemade buttermilk is usually quite a bit thinner than storebought buttermilk so if using homemade, you may want to start with 2 cups and add more as needed until the right consistency is reached (see note).
NOTES:
I use white wheat I’ve ground myself which is usually a bit fluffier coming out of the wheat grinder – what I’m saying is, don’t pack the flour into the measuring cup, fluff it up, scoop the cup in and level it off with a flat edge (versus shaking it to level). Make sense?
Thursday, July 5, 2018
Mels Honey Almond Granola
6 cups old-fashioned oats
1 teaspoon salt
1/2 cup brown sugar
2 cups raw, unsalted almonds, divided
1/2 cup honey
6 tablespoons coconut oil
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper (this is optional, you can leave them unlined if you’d rather, just watch to make sure the granola doesn’t stick while baking).
Add the oats, salt, and brown sugar to a large bowl.
In a food processor or blender, process one cup of the almonds until they are very finely chopped, similar to the texture of almond meal (don’t process too long or it will become almond butter). Pour the mixture into the bowl with the oats. Coarsely chop the other half of the almonds and add them in the bowl. Toss until mixed evenly.
Combine the honey and coconut oil in a small saucepan and heat over medium-low just until the coconut oil is melted. Add the vanilla and whisk to combine.
Pour the honey mixture over the dry ingredients and toss until evenly mixed. Pour the granola evenly on two large, rimmed baking sheets and spread into an even layer.
Bake the granola for 15-25 minutes, tossing once or twice. Watch carefully so it doesn’t burn. It should smell fragrant and be lightly golden. The exact baking time will depend on how crunchy you like your granola.
Remove from the oven and let the granola cool on the baking sheets before breaking up into pieces and storing in an airtight container.
Jeanie Granola
Best Ever Granola
1/2 cup oil
3/4 cup cup pure maple syrup
3/4 cups brown sugar
7 cups oats
1 cup almonds
1 cup pecans
1 cup raw sunflower seeds
1 cup shredded coconut
1 cup chopped dates
1/2 cup wheat germ
1/2 cup ground flax seed
raisins, dried cranberries, or other dried fruit or notes may be added as desired.
Golden raisins, chopped pecans, silvered almonds
Preheat oven to 325
spray 2 cookie sheets with pam, set aside
In med bowl, combine oil, syrup and brown sugar
Heat until sugar starts to melt, stir well
In large bowl combine dry ingredients. Toss to mix well
Pour syrup mixture over dry ingredients and stir until well mixed
Spread evenly onto 2 cookie sheets
Place in oven and bake for 10 minutes
Remove pans and stir, then bake 8 minutes more
Cool to Room temp, stir again
Store in airtight container up to one month
Makes 12 cups
1/2 cup oil
3/4 cup cup pure maple syrup
3/4 cups brown sugar
7 cups oats
1 cup almonds
1 cup pecans
1 cup raw sunflower seeds
1 cup shredded coconut
1 cup chopped dates
1/2 cup wheat germ
1/2 cup ground flax seed
raisins, dried cranberries, or other dried fruit or notes may be added as desired.
Golden raisins, chopped pecans, silvered almonds
Preheat oven to 325
spray 2 cookie sheets with pam, set aside
In med bowl, combine oil, syrup and brown sugar
Heat until sugar starts to melt, stir well
In large bowl combine dry ingredients. Toss to mix well
Pour syrup mixture over dry ingredients and stir until well mixed
Spread evenly onto 2 cookie sheets
Place in oven and bake for 10 minutes
Remove pans and stir, then bake 8 minutes more
Cool to Room temp, stir again
Store in airtight container up to one month
Makes 12 cups
Monday, July 2, 2018
White Buttercream Frosting
Mels Kitchen Cafe
1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
1 teaspoon pure vanilla extract
4 cups (16 ounces) powdered sugar
2 to 4 tablespoons heavy cream
DIRECTIONS:
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
Whip until the frosting is light and fluffy, about 3-4 minutes.
If using food coloring, add it now (gel coloring is preferred so it doesn’t thin out the frosting), and mix until combined.
NOTES:
Because this is an all-butter frosting recipe (the only way to go!), it’s hard to get it completely white, but it will definitely whiten more as it is whipped and mixed. Using clear vanilla extract in place of the pure vanilla extract can also help if you are after a whiter frosting.
It’s important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it “gives” to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) – butter that is too soft will lead to greasy frosting.
I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn’t harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.
A lot depends on how heavy handed one is with frosting, but this makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I’m piping decorations or the cake is bigger.
Often I’ll make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).
1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
1 teaspoon pure vanilla extract
4 cups (16 ounces) powdered sugar
2 to 4 tablespoons heavy cream
DIRECTIONS:
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
Whip until the frosting is light and fluffy, about 3-4 minutes.
If using food coloring, add it now (gel coloring is preferred so it doesn’t thin out the frosting), and mix until combined.
NOTES:
Because this is an all-butter frosting recipe (the only way to go!), it’s hard to get it completely white, but it will definitely whiten more as it is whipped and mixed. Using clear vanilla extract in place of the pure vanilla extract can also help if you are after a whiter frosting.
It’s important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it “gives” to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) – butter that is too soft will lead to greasy frosting.
I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn’t harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.
A lot depends on how heavy handed one is with frosting, but this makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I’m piping decorations or the cake is bigger.
Often I’ll make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).
Sunday, July 1, 2018
BBQ Sauce- Beef Brisquet
BBQ Sauce Beef Brisquet
(I double this recipe because I like to have it for leftovers.)
1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.
When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.
(I double this recipe because I like to have it for leftovers.)
1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.
When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.
Quick and Easy Pizza Sauce
Oh Sweet Basil
Quick Easy Pizza Sauce just like your favorite Pizzeria
2 Teaspoons Olive oil
1 Tablespoon Butter (optional or sub more olive oil if you’re being healthier)
4 Cloves of Garlic, minced
1 3/4 Teaspoons Onion Powder
1/4-1/2 Teaspoon Red Pepper Flakes
1 1/2 Teaspoon Fresh Basil, (I think the Gourmet Gardens tube from the produce department tastes better in this sauce) chopped *3/4 teaspoon Dried
1 Teaspoon Fresh Oregano, chopped *1/2 Dried
2- 8oz Cans of Tomato Sauce
4 Tablespoons Tomato Paste
5 Tablespoons Fresh Parmesan Cheese, grated
2 Teaspoons Brown Sugar
2/3 Cup Warm Water
Salt and Pepper to taste
DIRECTIONS:
In a large pot over medium heat, add the olive oil and butter and heat until almost shimmering.
Add the garlic, stirring a few times around the pot and then quickly add the onion powder, red pepper flakes, basil and oregano.
Stir a few times and allow the herbs to bloom.
Add Parmesan Cheese, and brown sugar and then quickly dump in the tomato sauce, tomato paste and water.
Stir to combine and bring to a light boil.
Turn down to low, season to taste and allow to simmer for 1-2 hours for ultimate flavor or use immediately if needed.
*This sauce can be stored in a sealed mason jar for up to 3 weeks.
Quick Easy Pizza Sauce just like your favorite Pizzeria
2 Teaspoons Olive oil
1 Tablespoon Butter (optional or sub more olive oil if you’re being healthier)
4 Cloves of Garlic, minced
1 3/4 Teaspoons Onion Powder
1/4-1/2 Teaspoon Red Pepper Flakes
1 1/2 Teaspoon Fresh Basil, (I think the Gourmet Gardens tube from the produce department tastes better in this sauce) chopped *3/4 teaspoon Dried
1 Teaspoon Fresh Oregano, chopped *1/2 Dried
2- 8oz Cans of Tomato Sauce
4 Tablespoons Tomato Paste
5 Tablespoons Fresh Parmesan Cheese, grated
2 Teaspoons Brown Sugar
2/3 Cup Warm Water
Salt and Pepper to taste
DIRECTIONS:
In a large pot over medium heat, add the olive oil and butter and heat until almost shimmering.
Add the garlic, stirring a few times around the pot and then quickly add the onion powder, red pepper flakes, basil and oregano.
Stir a few times and allow the herbs to bloom.
Add Parmesan Cheese, and brown sugar and then quickly dump in the tomato sauce, tomato paste and water.
Stir to combine and bring to a light boil.
Turn down to low, season to taste and allow to simmer for 1-2 hours for ultimate flavor or use immediately if needed.
*This sauce can be stored in a sealed mason jar for up to 3 weeks.
Ground Beef Tacos
Mels Kitchen Cafe
The best ground beef tacos or ground turkey
1 pound ground beef or ground turkey
1/2 to 3/4 cup chopped white or yellow onion
1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
8-ounce can tomato sauce
1 jalapeño, seeded and finely minced (optional)
Taco shells
Taco toppings of choice
In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper. Cook, stirring often and breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes.
Off the heat, drain any excess grease, if needed.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds until the mixture smells fragrant.
Add the tomato sauce and minced jalapeños, if using. Simmer the mixture for about 5-10 minutes, stirring occasionally. Season to taste with additional salt and pepper, if needed.
Serve in taco shells with your choice of toppings (makes great taco salad, too!).
The best ground beef tacos or ground turkey
1 pound ground beef or ground turkey
1/2 to 3/4 cup chopped white or yellow onion
1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
8-ounce can tomato sauce
1 jalapeño, seeded and finely minced (optional)
Taco shells
Taco toppings of choice
In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper. Cook, stirring often and breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes.
Off the heat, drain any excess grease, if needed.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds until the mixture smells fragrant.
Add the tomato sauce and minced jalapeños, if using. Simmer the mixture for about 5-10 minutes, stirring occasionally. Season to taste with additional salt and pepper, if needed.
Serve in taco shells with your choice of toppings (makes great taco salad, too!).
White Rice Pressure Cooker
1 cup long grain white rice
1 1/4 cups water
1/2 tsp salt
Add rice water and salt to pressure cooker pot. Lock Lid in place. Select high pressure for 3 minutes. Allow to naturally release for 10 minutes then do a quick release. Fluff rice with fork.
** The recipe is easily doubled or tripled without any additional cooking time. Add 1 T oil if doubling to prevent foaming.
** Jasmine and other white rices work well with this recipe too.
1 1/4 cups water
1/2 tsp salt
Add rice water and salt to pressure cooker pot. Lock Lid in place. Select high pressure for 3 minutes. Allow to naturally release for 10 minutes then do a quick release. Fluff rice with fork.
** The recipe is easily doubled or tripled without any additional cooking time. Add 1 T oil if doubling to prevent foaming.
** Jasmine and other white rices work well with this recipe too.
Chipotles Cilantro Lime Rice Pressure Cooker
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Instant Pot
Cafe Rio Chicken Instant Pot
2 lbs frozen chicken breasts
1/2 cup Zesty Italian Dressing
1/2 T chili powder
1/2 T cumin
1 packet dry ranch dressing mix
3/4 cup water
Wish all ingredients except chicken in instant pot and then place breasts into the mixture. cook on manual high pressures for 12 min for frozen breasts (8 min not frozen). Let Pot naturally release until pin falls. Shred meat. Serve as you would any taco meat!!
** Cook on Poultry setting on pot, adjust to more on the setting. Cook time is around 30 minutes once it build up to pressure.
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Black Beans
1 cup black beans
4 cups water
1 1/2 T chicken bouillon
2 T dehydrated onion flakes
7 garlic cloves or 2 tsp garlic powder
3/4 tsp salt
1 bay leaf
red wine vinegar to taste
Add all ingredients to the instant pot except red wine vinegar. Manually cook for 23 minutes (25 if using older beans, 15 if beans are soaked). Let the pot naturally release for 10 minutes then vent. remove lid and add a couple Tablespoons of red wine vinegar to taste!!
2 lbs frozen chicken breasts
1/2 cup Zesty Italian Dressing
1/2 T chili powder
1/2 T cumin
1 packet dry ranch dressing mix
3/4 cup water
Wish all ingredients except chicken in instant pot and then place breasts into the mixture. cook on manual high pressures for 12 min for frozen breasts (8 min not frozen). Let Pot naturally release until pin falls. Shred meat. Serve as you would any taco meat!!
** Cook on Poultry setting on pot, adjust to more on the setting. Cook time is around 30 minutes once it build up to pressure.
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Black Beans
1 cup black beans
4 cups water
1 1/2 T chicken bouillon
2 T dehydrated onion flakes
7 garlic cloves or 2 tsp garlic powder
3/4 tsp salt
1 bay leaf
red wine vinegar to taste
Add all ingredients to the instant pot except red wine vinegar. Manually cook for 23 minutes (25 if using older beans, 15 if beans are soaked). Let the pot naturally release for 10 minutes then vent. remove lid and add a couple Tablespoons of red wine vinegar to taste!!
Subscribe to:
Posts (Atom)