Two great recipes for fall

Image by digiyesica via Flickr

Posted on Wed, Oct. 19, 2011

By STAFF

www.healinglifestyles.com

The fall is a great time to get fresh ingredients from the farmers' market and treat yourself and your family to delicious and healthy comfort foods, such as these two dishes below.

Pumpkin Pancakes

Recipe courtesy of The Heartland Spa

Yield: 6 servings

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1 cup fat-free (skim) milk
• 2 tablespoons cholesterol-free egg substitute
• 2 tablespoons canola oil
• 2 tablespoons honey
• 1/2 teaspoon vanilla

Preparation

1. In small bowl, combine flours, baking powder and spices. In large bowl, combine pumpkin, milk, egg substitute, oil, honey and vanilla.
2. Pour dry ingredients over pumpkin mixture; stir just until dry ingredients are moistened. Do not overmix.
3. Cover pancake batter; refrigerate 30 minutes to thicken slightly.
4. Lightly grease griddle or large skillet and heat until hot. For each pancake, spoon 2 tablespoons batter onto hot griddle.
5. Cook until bubbles appear on tops of pancakes, then turn them over and continue cooking until golden. Serve immediately.
   

Artichoke Veggie Loaf

Courtesy of Green Valley Spa

Ingredients

• 1 cup brown rice, cooked
• 1/2 cup artichoke hearts, minced
• 1/4 cup sliced mushrooms
• 1/4 cup cauliflower, minced
• 1/4 cup minced carrot
• 1/4 cup Swiss chard
• 3 tablespoons minced onion
• 2 teaspoons garlic, finely minced
• 3 teaspoons sun-dried tomatoes, minced
• 1 cup tofu, crumbled
• 1/3 cup egg whites
• 2 teaspoons onion powder
• 2 teaspoons soy sauce, low sodium
• 3 teaspoons Jensens Protein Seasoning
• 1/4 cup sliced almonds

Preparation

1. Preheat oven to 400 degrees.
2. Cook rice according to the package.
3. Mix artichoke, mushrooms, cauliflower, carrots, Swiss chard, minced onion, garlic and tomatoes together.
4. Crumble tofu into mixture and add egg whites.
5. Stir in soy sauce, protein seasoning and onion powder.
6. Add rice and mix everything together.
7. Put into a 8-1/2 x 4-1/2 loaf pan that has been sprayed with vegetable spray. Fill 3/4 full. Bake for 50 minutes to an hour.
8. Place almonds in a baking dish and bake for 2 to 3 minutes in the oven while baking loaf. Serve with almonds sprinkled on top.

Healing Lifestyles and Spas is a website that focuses on natural living. Their mantra is "Live Mindfully, Travel Consciously, Eat Joyfully." They believe that spa living - being mindful of how we live, eat and travel - is a day-to-day experience, not an occasional practice. To read more, log on to www.healinglifestyles.com. To sign up to get a daily tip in your inbox, go to http://www.healinglifestyles.com/index.php/tip-signup
Healing Lifestyles, www.healinglifestyles.com

Taken from KansasCity.com; source article is below:
Two great recipes for fall

 

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Move over Martha: You, too, can get creative in the kitchen

Image via Wikipedia

By Jennifer Mastroianni

GateHouse News Service

Posted Oct 17, 2011

Whether you are shortcut-minded or timid in the kitchen, Martha White muffin mixes make baking easy on the cook. The pre-mixed pouches are handy pantry staples and can be turned into an endless variety of baked goods.

The company would love to add more recipes to its repertoire, and is encouraging home cooks to come up with a dish and enter it in the Martha White Muffin Mix Challenge. To enter, create an original recipe using at least one pouch of Martha White Muffin Mix and submit it by mail, email or online by Nov. 30. Each original recipe will be judged initially on taste, creativity, appropriate use of product, ease of preparation and appetizing appearance. Five finalists’ recipes will be placed online for consumers to vote for the best recipe and help decide the grand prize winner. The four runners-up will receive $1,000, and the grand prize winner will get $5,000.

For official rules and entry information, visit www.marthawhite.com. Meanwhile, here are some recipes from previous winners to inspire you to get baking today.

HEAVENLY CHOCOLATE CHIP PEANUT BUTTER BARS

Crust:

• No-stick cooking spray
• 2 (7.4 oz) packages Martha White Chocolate Chip Muffin Mix
• 6 tablespoons butter, softened

Filling:

• 1⁄2 cup butter, softened
• 1⁄2 cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk

Topping:

• 1 cup semi-sweet chocolate chips
• 1⁄4 cup butter

Heat oven to 350 degrees. Coat bottom of 13 x 9 x 2-inch baking pan with no-stick cooking spray. Stir muffin mix and 6 tablespoons butter together in large bowl until crumbly. Lightly press into prepared baking pan. Bake 12 to 15 minutes or until lightly brown around edges. Cool completely.

Beat 1⁄2 cup butter, peanut butter, powdered sugar and milk in medium bowl with electric mixer at medium high speed until smooth. Spread over crust.

Microwave chocolate chips and 1⁄4 cup butter in uncovered microwave safe bowl on medium-high for 45 seconds. Stir until smooth. If necessary, microwave at 15-second intervals until chocolate is melted. Cool 10 minutes. Spread over peanut butter filling. Chill 30 minutes or until set. Makes 12 to 15 servings.

-- Martha White

BANANAS FOSTER WAFFLES WITH GINGER WHIPPED CREAM

Sauce:

• 4 tablespoons butter
• 1⁄3 cup firmly packed brown sugar
• 1⁄4 teaspoon cinnamon
• 2 bananas, sliced
• 1⁄2 teaspoon vanilla extract

Waffles:

• 1 (7.6 oz) package Martha White Banana Nut Flavored Muffin Mix
• 1⁄2 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 1 large egg, beaten
• 1 tablespoon melted butter
• No-stick cooking spray

Topping:

• 1 cup prepared whipped cream
• 1 tablespoon finely chopped candied ginger

Melt 4 tablespoons butter in 10-inch skillet on medium-low heat. Stir in brown sugar and cinnamon. Cook 2 to 3 minutes until sugar is dissolved and mixture is bubbly. Stir in bananas. Heat 4 minutes. Stir in 1⁄2 teaspoon vanilla.

Stir together muffin mix, buttermilk, 1 teaspoon vanilla, egg and 1 tablespoon melted butter in medium bowl just until blended.

Coat waffle iron with no-stick cooking spray and heat to medium temperature. Spoon or ladle batter onto waffle iron. Cook 3 to 4 minutes according to manufacturer's directions, or until golden brown. Use fork and spatula to remove.

Combine whipped cream and ginger in small bowl. Spoon cooked bananas over waffles and top with dollop of cream. If desired, cut waffles in half and overlap. Makes 2 large or 4 small waffles.

-- Martha White

Copyright 2011 Beauregard Daily News. Some rights reserved

Taken from BureaugardDailyNews.com; source article is below:
Move over Martha: You, too, can get creative in the kitchen

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How to Cheat Home-Baked Mince Pie

Image via Wikipedia
I'm not much into home-baked pie, but for those who are, here is one article that teaches how to 'cheat' the recipe...

Go ahead and see how it goes.

Happy eating!
-----


Cheats Home Baked Mince Pie Recipe

 

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Some tips on baking

Image via Wikipedia

Sometimes an expert baker would tend to look at the basic things about baking with quick glance then say, "I know that already," or simply, just look past.

I just came from a basic communication class, and the facilitator confirmed once again that by changing roles, as a coach and as a coachee, you both have a feel and understanding of both sides of the coin.

And one thing made clear, is that the expert can't simply say "beat the egg till it forms peaks", and expect the new learner to understand that.

It should actually be like zero knowledge assumption every time. Makes sense to me: many, many years, another teacher said that when doing public speaking, assume an uninformed, but intelligent audience. Same base, and you can take it from there.
-----


The secrets to baking good bread

There's nothing like the smell of freshly baked bread - and nothing more satisfying than baking it yourself

SOMETIMES the rewards of an Atkins diet just can't compare to the handful of heaven that is a gorgeous freshly baked loaf of bread.

Ditch the generic white and rediscover the delights of artisan styles from crusty ryes and sourdoughs to olive breads and brioche. There is nothing more welcoming than the smell of freshly baked bread - and it is even more satisfying when you have made it yourself.

To unlock the secrets to great bread-making, we turn to Sally Clarke, who has trained in London, at Paris Cordon Bleu, and then learnt about "real bread", artisan-style, in California. Her bakery hand-shapes and bakes over 2,000 loaves and pastries per night and supplies leading restaurants, hotels and shops in London.

Clarke's top tip for baking bread is patience. "This is the main thing you need. I have never met a nasty baker."

Alright then, put on a happy face and think sandwich. THE DAILY TELEGRAPH


Sally Clarke's tips:

- Always preheat the oven to just below the baking temperature. Once the bread is in the oven, turn it up to the correct temperature - this will give the dough an added "lift" as it rises in the heat.

- Bottom-baked loaves look most authentic and hand-shaped loaves always look more beautiful than machine shaped, as each has its own individual style. For best bottom-baked results, use a clean terracotta roof tile, pre-heat in the oven, then place the shaped loaf on top.

- As water is one of your core ingredients, it's worth having the best. Use purified water - it makes for fresher tasting loaves. An average domestic water filter works fine.

- Use organic flour. The difference in flavour is noticeable, and you can feel the difference in quality from the mixing stage.

- Use sea salt instead of everyday table salt. Sprinkle on top of a rosemary bread before it goes into the oven for added crunch and flavour.

- Always use good quality ingredients. The finished article is only as good as the ingredients put into it. Cheap walnuts, for example, can have a nasty texture and rancid taste.

- When the bread is ready to bake, brush the dough with egg or milk before it goes into the oven.

- You'll need essential tools: A Stanley knife or a very sharp razor blade to score the bread just before it is placed in the oven. This will increase crustiness and enhance the look of the loaf.



From TODAY, Food - Saturday, 02-Oct-2010
The secrets to baking good bread
-----

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Honey instead of sugar

Image via Wikipedia

I've come across this article about cooking, baking to be specific, and it tells about the goodness of using honey instead of sugar in cakes.

-----
"Before setting foot in the kitchen, I researched "baking with honey" on the Internet. Honey is considered a healthier alternative to white sugar in recipes. I learned honey creates moister, longer-lasting baked goods because of its high water content. The Home Baking Association provides a list of tips for using honey in baked goods."
-----

Interesting?

Check it out here:
Honey is a good substitute for sugar in cake recipes

 

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Blueberry Lemon Loaf

If you love eating bread, and you would rather bake yours than buy from the store, here's a bread recipe that will surely be tasty and healthy.

Remember, organic ingredients are not only healthy and beneficial to people, but to the environment as well.

Ain't that a double bonus now?

---

Blueberry Lemon Loaf
(Serves eight) 

Ingredients:

• 1½ cups all purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 1/3 cup softened butter
• 2 eggs
• 1 lemon (squeeze the juice and grate the peel)
• ½ cup milk
• 1 cup fresh or frozen blueberries
• ¼ cup granulated sugar

Directions:

1. Preheat the oven to 350°F and grease a 9x5–inch loaf pan.
   
2. Blend flour, baking powder, and salt together in a bowl.
   
3. In a large bowl, beat the butter and sugar together with an electric mixer.
   
4. Add the eggs one at a time and continue beating while adding the lemon peel. Alternately add in the flour and milk (divide into about three portions) and beat until the batter is smooth.
   
5. Mix in the blueberries and pour into the loaf pan.
   
6. Bake for 60–70 minutes until a toothpick inserted in the center comes out clean and the top is golden.
   
7. In the meantime, prepare the syrup that will go on top by combining the lemon juice and granulated sugar in a microwave–safe bowl.
   
8. Microwave for 30–45 seconds until the mixture begins to boil, and stir.
   
9. Poke holes in the top of the loaf and pour the syrup over the top to ensure that the loaf absorbs it.
   
10. Let it sit for 30 minutes before serving.

---

Above particular recipe is taken from The Tartan page, specifically here.
Another rendition of the same recipe can be found in GropRecipe.com's version here.

Don't forget to enjoy!!!

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Would You Rather Have Your Food Baked Or Grilled?

While the very reason of us cooking our own food is to make sure that we eat 'clean and healthy' dishes, are we also aware that sometimes we are simply 'adding in' those harmful byproducts through the way we cook?
Here is an Ezine article original, a good read, and whose benefits of knowing will make us be more careful in our food preparation.
Read on...

----------

With the various types of cancers, people fear the possibility of consuming carcinogenic substances through the foods that they eat. According to studies, carcinogens are found in foods that are baked and grilled. Although before, people thought that baking is safe and doesn't contain any carcinogenic substances, new studies have found out that baking goods can promote the formation of a harmful substance called acrylamide. This harmful substance can cause cancer.

Apparently, the main reason why baking and grilled foods can cause formation of carcinogenic substances is because of the exposure of foods to too much heat.

The carcinogens in baked foods are called acrylamide. Acrylamide is usually formed when baking starchy foods such as rice, corn, and potatoes. This carcinogenic substance can actually cause mutations of the cells inside your body which can lead to cancer. If this substance would accumulate inside your body for a long time, it will develop cancers such as rectal cancer, colon cancer, breast cancer, and other forms of cancer.

On the other hand, the carcinogens that are present in grilled foods are polycyclic aromatic hydrocarbons or also known as PCA's, benz pyrenes, and heterocyclic amines or HCA's. The benz pyrenes are those that are found in the charred portions when you are grilling meat while on the other hand, nitrosamines are those that are formed when foods that contain nitrates are grilled. One example of a commonly grilled food with nitrate would be hotdogs. When the carcinogenic chemicals accumulate in the body, it can cause cancer in the future.

If you can't avoid to bake or to grill food, there are ways on how to prevent the formation of these carcinogens and enjoy the goodness of these delicious foods.

When baking, it is best to limit the baking time since longer baking times can actually cause the formation of the acrylamide. On the other hand, if you prefer grilled, you can always choose lean meat or fruits and vegetables since this can be grilled immediately; thus, the length of grilling time is shorter.

If you want to stay healthy, it is best to have a regular exercise and avoid foods that are not healthy. You can try out various exercises at home through the convenient use of a Swiss ball.

Personal Trainer and fitness expert Josh Panebianco is the owner of http://personaltrainerssydney.com.au/.

Article Directory: EzineArticles

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Honey Madeleines

Brought to you by FairPrice

GOOD BUTTER BEST

The secret to good cake is to use good butter. And the secret to bettering good butter is to brown it

ANNETTE TAN, food@newstoday.com.sg

It's almost impossible to write about madeleines and not mention Proust (the famed French novelist who had waxed lyrical about these treats, placing them in the consciousness of many a dessert lover in the process).

But while the delicate madeleine is a wonderful cake indeed, it is only magical if you share Proust's childhood - which of course, few of us do.

Nevertheless, I have found that what is better than a madeleine are these honey madeleines. These will make a convert out of any non-madeleine lover. They are soft, moist and rich with the scent and flavour of good quality honey and butter.

Indeed, good butter with a rich texture and subtle flavour is important when it comes to turning out exquisite confections. A lesser quality butter, which usually has a strong, oily taste, can ruin a perfectly good cake.

Good butter, nevertheless, can be bettered by browning. Browned butter is the secret that adds depth to some of the world's best cakes and pastries, like the financier (the French gold bar-shaped cakes) and Thai coconut crepes.

For this recipe, I used FairPrice Pure Creamery Butter, which is made with high quality fresh cream in Australia and certified Halal. It has a rich, smooth texture that's ideal for baking, be it cakes, cookies or breads like brioche.

To get the best out of these madeleines, use a more mellow or floral flavoured honey. The result is full-flavoured delicacies that have a hint of toffee and that go down easily with a cup of coffee or tea.

FairPrice Butter ($2.95, 250g) is available at all FairpPrice supermarkets.

Honey Madeleines

Makes 24

• 170g FairPrice Butter, plus extra for buttering the moulds
• 4 large eggs
• 1/2 cup sugar
• 1 1/2tbsp dark brown sugar
• 3 1/2 tbsp honey
• 1 cup plain flour
• 1/2 cup cake flour
• 2 tsp baking powder
• 1/4 tsp salt

1. In a small skillet, melt butter over medium heat. Let the butter cook until some of the milk solids fall to the bottom of the skillet and turn a rich hazelnut brown, about 10 minutes.
2. Strain the browned butter through a fine sieve into a small bowl.
3. Place eggs, sugars, and honey in a bowl and use an electric mixer to whisk till pale and foamy, around 2 to 3 minutes.
4. Sift both flours, baking powder and salt over the egg mixture and use a rubber spatula to gently fold in.
5. Add the brown butter and fold in till blended.
6. Cover the batter and refrigerate for at least 8 hours, or overnight.
7. Preheat oven to 200°C.
8. Liberally butter the Madeleine moulds, then spoon the batter evenly into the moulds. Fill them up to about half a centimetre from the rim of each mould.
9. Bake for 5 to 7 minutes, until golden brown.
10. Let cool completely on a rack before serving.

From TODAY, Makan – Thursday, 02-Jul-2009

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