Pressure Cooker Chicken Flavor Quinoa

Family Overal Rating: 3
(My toddler and I love quinoa and give it a 5.  My older daughter and hubby aren't really rice fans and this is very similiar to rice).

1 1/2 cups Quinoa
2 1/4 cups water
2-3 tsps Chicken Bouillon
(or use chicken broth)

Note: these directions are for the Cuisinart electric pressure cooker.  See your instruction manual if using a different pressure cooker.

1)Put all the ingredients in the  Cuisinart electric pressure cooker and set on high pressure for 2 minutes.

2)Use Natural Pressure Release  for 10 Minutes.

3)Finally use Quick Pressure Release to allow as much steam as possible to escape before opening the lid.  ALWAYS OPEN THE LID AWAY FROM YOU.

I use quinoa as a substitute for rice.  I also use it in meatloaf.

Brown Rice and Beans Cooked "Together but Separate"

Serving suggestion: layer shredded chicken, rice and then beans.

I love making beans in my pressure cooker.  It doesn't take long and I don't have to pre-soak the beans at all.  I also love using my pressure cooker as a rice cooker.  Now I have learned that I can do both at the same time but still have the ability to serve them separately. I doubled the amounts listed in this wonderful recipe and used the Cuisinart Pressure Cooker I have:

 Ingredients
2 cups dry pinto beans ($2.76 Amazon Prime Subscribe and Save)
6 cups water
2 cups brown rice  ($1.76 Amazon Prime Subscribe and Save)
4 cups water or make  broth adding 4 tsp chicken bouillon ($0.64 Amazon Prime) 
seasonings or salt as desired

Estimated Cost: $5.16 enough for two meals for a family of 4 = $2.58 meal
My Actual Out of Pocket Cost: $0.00 using items from my storage

Place 2 cups of sorted dry pinto beans in the bottom of the electric pressure cooker. Then place a small trivet in with the beans and pour 6 cups of water over the beans and trivet.

Use a small stainless steel mixing bowl (6 cup capacity) and set it on top of the trivet. Then put 2 cups of brown rice and pour 4 cups of desired liquid along with desired seasonings into the bowl. (I like to use mostly vegetable, chicken or beef broth and about 1/2 cup of vegetable puree like beets, broccoli, carrots etc and season with a couple teaspoons of Mrs Wages salsa seasoning mix the rice tastes great and you don't notice the veggies).

Put the lid on the pressure cooker and set on high pressure for 35 minutes. (or follow your pressure cooker instructions for the type of beans you are using).
When the timer goes off, DO NOT OPEN THE LID. Use natural pressure release which means to let it sit until the steam and pressure release themselves.  If the beans are not quite as tender as you like, then set the cooker on "browning" and allow them to simmer a little longer

Daddy's Homemade Pizza

Hubby used the crust I had made from The Best Ever Whole Grain Bread dough and he used canned tomato sauce, whatever spices he chose from the cupboard and grated parmesan cheese and cheddar cheese.  I wish he could remember what spices he used.  It was amazing.

The Best Ever Whole Grain Bread and Pizza Crust

See Whole Foods Kids for the recipe which inspired this version
7-½ cups warm water (between 105 and 115 degrees Farenheit)
2 tablespoons and 1-½ teaspoons active dry yeast
¾ cup honey
¾ cup butter, softened
2 tablespoons and 1-½ teaspoons salt
¾ cup nonfat dry milk powder
14 cups whole wheat flour
3 ½ cups leftover whole wheat footballs cereal (cooked with white bean flour) blended in blender
1 cup vital wheat gluten.
3 cups Old Fashioned oats


Note: These directions are based on using a Bosch mixer.  I have also made this recipe in a large stainless steel bowl with great success.  It just takes more arm muscle.

1.  In Bosch mixer with whisk hooks combine warm water, yeast and honey. Let yeast dissolve for about 5 minutes.
 Tip: Your yeast may have trouble if the water temp is not between 105 and 115 fegrees farenheit.

2. Add  softened butter in small clumps, salt, dry milk powder Whisk in the mixer until well combined.

3. Switch to dough hooks and add the blended whole wheat cereal.  Then add flour 1 cup at a time while mixing on speed #1.  Blend in oats.

4) Let rest for 10 minutes.  While mixing on speed #1 add more flour if needed until dough pulls away from the sides of the bowl (If it is too much for your mixer bowl, remove to floured counter and continue to knead and add flour to correct consistency)remaining ingredients. Stir to combine, then knead on floured counter for about ten minutes, adding more flour if needed to form a soft ball that sticks to itself.

3. Remove from Bosch mixer and divide into two large greasedmixing  bowls, cover with moist towel and let rise until doubled in bulk, about an hour.

4. Punch down and knead for one minute, then form into six loaves and place in well-greased and floured bread pans. You can also use some of the dough as pizza crusts if desired. Cover with a moist towel and let rise until doubled in bulk, 30 to 45 minutes.
Tip:  I made five loaves of bread and two pizza crusts.

5. Bakeat 350 Degrees Farenheit for 35 to 45 minutes or until bread is golden brown.

6. Take out of pans and let cool on racks.

Note: I made 5 loaves and two pizzas with this recipe.

Be Nutritiously Inspired,

Janelle Joy

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Oatmeal Waffles

I used this recipe from Food for Life and changed it:

Makes 6 waffles

2 cups rolled oats
2 cups water
1/2 cups sliced beets
1/8 teaspoon salt
1 tablespoon honey
1 teaspoon vanilla extract

(olive oil for oiling the waffle iron)

· Combine ingredients in blender while preheating the waffle iron.

· Use a pastry brush to well oil the waffle iron after it is ready.

· Pour batter into the waffle iron and bake 5-10 minutes without lifting the lid (tip: the original recipe says to add water if the batter thickens, but I did that and had trouble with my second waffles . . .my first were thicker and came out of the waffle iron easier)

"Magic" Cornbread

Here is how pink the batter looks

See how it changes after baking?
These first two pictures were made with yellow split peas ground into flour

This last picture is of the cornbread made with pinto bean flour. 

I call this magic because the beets in this batter is very pink but then it changes color as it bakes and if you don't like beets, here is a tasty way to enjoy the nutrients without noticing the beet taste at all:) The real magic is in the ingredients which combine to make a complete protein.  I grind my own flours.

2 Cups Cornmeal (I use fresh ground popcorn kernals)
2 Cups pinto bean flour (or a combination of 1/2 cup yellow split pea flour and 1 1/2 cups Great Northern Bean flour) 
1/2 cup beet puree (fresh is best when I have them.  They don't even have to be cooked before blending. Or use canned fancy beets--not the  pickled kind--and blended them up with a little water in the blender)
2 Tablespoons baking powder (or use 1 1/2 teaspoons of baking soda and 3 teaspoons of cream of tartar)
1 teaspoon salt
2 beaten eggs
 2 cups milk
1/2 cup olive oil

• Combine dry ingredients in one bowl and wet ingredients in another.
• Mix wet and dry together and put into two well oiled 8"x 8" round pans
• bake in preheated 425 F oven for about 20 minutes
• Let cool a few minutes before cutting into wedges or it will be really crumbly.

Oatmeal Rice Pudding

Bring to a boil over medium/low heat:
4 cups filtered water
1/2 cup yellow split pea powder (whisk in a little at a time)
1 Cup powdered milk (whisk in a little at a time)
2 Cups leftover cooked brown rice
1 Tablespoon cinnamon
2 teaspoons of vanilla
1/2 tsp allspice
a little fresh grated nutmeg
1 /2 -1 Cup honey

When boiling take off the heat and add 2 cups Oatmeal (I love the texture of Coaches Oats) and let sit a couple of minutes or until desired texture.  It thickens as it sits.

Family Review:  I love that it is a complete protein with the legumes and grains and dairy together and it tastes good too. Dad likes it but wants milk to put on top (we are out of milk today), Morning glory gives it 5 stars (it tastes like a dessert maybe a little less sweet next time...I used 1 cup of honey), and Lady Slipper loved it from the first bite which is a definite winner with a toddler. 

Be Nutritiously Inspired,

Fruit and Veggie Rolls

Step One:
3 1/2 Cups warm water (try to have it at about 110°F)
1/4 Cup honey
1 Cup olive oil
6 Tablespoons yeast

Place above four ingredients into a very large mixing bowl and allow to sit and rest for 15 minutes to allow the yeast to start working.( If your yeast is bad, then it will not bubble up and you will need to start over.)

Step Two:
In a smaller bowl combine:

2 eggs
2 cups of fruit and/or veggie pulp. (I used pulp left after juicing some potatoes,carrots, grapefruit, and pineapple in my high efficiency juicer).

Then add to yeast mixture.

Step Three
In a third large mixing bowl combine:
5 1/2 Cups whole wheat flour
1/2 Cup yellow split pea flour
3 1/2 Cups Great Northern White Bean flour
1 Tablespoon of salt (optional: I actually just sprinkled a little garlic salt parsley blend on mine as I shaped the rolls)

Step Four
Shape into rolls and place on a cookie sheet.
Allow to rise until double.

Bake at 350 F until golden brown

Carrot, Lime, Pear Cookies

--

My Version: (inspired by101 Cookbooks Carrot Oatmeal Cookies)

11/2 Cups ground brown rice flour
1/2 cup great northern beans flour  (ground into flour)
2 tsp baking powder
1/2 tsp kosher salt
2 cups rolled oats
2 cups pear, lime and carrot pulp (we made juice in our juicer and used the pulp . . .use any combination of pulp)
3/4 cup agave syrup
1 cup olive oil
1/2 tsp ground ginger

In a large bowl whisk together the flour, baking powder, salt, and oats. Add  the pulp In a separate smaller bowl use a whisk to combine the agave syrup, olive oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake  at 375 in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Tip:  If you want flatter cookies instead of "puffs" simply press down with a fork before baking.

Note: The original recipe used whole wheat flour and coconut oil and nuts and did not use lime and pear pulp.  Also they used fresh ginger instead of ground ginger and maple syrup instead of agave syrup.

Be Nutritiously Inspired,

Full Protein Zuchini and Beet Bread

I just discovered a very yummy and healthy way to add more beans and brown rice to my family's diet! I just used a recipe for zuchini bread ( I used one from "Our Best Bites by Sara Wells and Kate Jones) and then altered the recipe:

1) Instead of white flour, I used 1/2 cup ground white northern bean flour (I have my own grinder I used and just ground up a bag of the dried beans) and for the rest of the called for amount of flour I substituted brown rice flour (also just a regular bag of brown rice ground up in my electric grinder.

2) I used 1/3 cup of blended beet purree (I cooked the beets in the microwave and then cut them and blended them in the blender with a little water) as part of the amount of zuchinni.

I also used all white sugar since I didn't have brown sugar to add as the recipe called for.

My family all loved this bread and because it is made from the brown rice and bean flour, it is also a complete protein bread. Not to mention the beets and zuchini. A great snack to give to my toddler and feel good about.

Note: I got the idea to use vegetable puree from Jessica Seinfeld's "Deceptively Delicious" cookbook. Check it out for some great recipes for using other veggies in a fun way.

Easy and Healthy Spanish Rice

This is such an easy one. A friend taught me this one and I have added to it over the last few years. I usually use leftover rice for this recipe.

Simply put some rice in an appropriate sized casserole dish. I used short-grain brown rice cooked the day before in a rice cooker. (I cooked the rice in chicken broth to flavor it and had some leftovers after dinner)

Then blend a can of diced tomatoes and some cooked veggies in a blender (I used 1/4 C broccoli today, carrots and mixed veggies are good too--just watch how much you add start with a little until your family is used to it for example if you add a LOT of broccoli it turns the sauce green and although it tastes great it might not look like it to a little one:). Add whatever spices you like. I used a little garlic and some basil. (leftover or canned spaghetti sauce works too)

Pour the sauce over the rice and mix it in. Then top with cheese and heat through. (during the summer I like using the microwave so the stove doesn't heat things up so much).

Serving suggestions:
Add some salsa and guacamole on top and serve as a warm dip with tortilla chips, or it is great alone or as a side dish. It is also good wrapped in tortillas as a rice burrito with some ranch dressing or sour cream. You can add some canned corn or meat to make it a heartier stand-alone meal. Add chilli powder or crushed red peppers for a spicy rice.

"Footballs" Whole Wheat Crock Pot Cereal

This is so easy to make. It can be made in a rice cooker in about 1 1/2 hours or even left in the rice cooker or crock pot overnight. I put about 1-2 cups of whole wheat in and then cover that with water almost to the top of the rice cooker. (Can add a little salt if you want--I don't) Then leave overnight (or until done if you want to make it the same day). You will know it is done when the wheat puffs up into little "footballs." Serve with milk and butter and brown sugar. This is my hubby's favorite way to eat it. It is so nice to have breakfast already ready to eat as soon as I get up.

Variation: Put the football cereal into a blender and make it into creamy wheat. That is my favorite way to eat it. put in brown sugar, butter, milk and top with some dehydrated berries or fruit. Yummy!

Yummy Fried Rice at Home

I really like this recipe and my husband hardly ever likes rice and he had seconds too :)

1) Scramble 2 eggs (not to0 dry) and remove and set aside.

2) Clean out pan, add 1 T olive oil and whatever vegetables you want to use ( I used frozed baby yellow and green beans and some dehydrated onion) and stir-fry until cooked but still crisp. Remove from pan and set aside.

3) Add 1-2 Tbsp of olive oil and 3-4 cups of already cooked and chilled rice (I used leftover rice cooked in a rice cooker a couple of days before) and stir-fry for a couple of minutes or until it changes color and gets a little darker.

4) Add back in the vegetables and scrambled eggs, some soy sauce to taste (I use a substitute see my post "soy sauce substitute") and heat through. I also added some turkey lunchmeat cut into small pieces with some kitchen shears.

A similiar recipe I consulted:

http://chinesefood.about.com/od/ricefried/r/basicfriedrice.htm

Fast and Fun Healthier Waffles or Pancakes

Pancakes don't keep me satisfied for long but my family loves them so I always look out for healthier, heartier versions. I got this idea from the back of my Coach's Oats oatmeal bag but didn't want to follow their recipe since this way is so much easier. This is my new favorite:

1)Use some regular complete pancake mix (I used Krusteaz big bag from Costco). I don't measure I just dump about half of the amount of batter I want to make into the bowl.

2)Before you add water add in some oatmeal. (My favorite is Coach's Oats since they have a nuttier texture--again from Costco). I still don't measure just pour some in.

3) Add water a little time and mix with a wire whisk until the consistency is what I want either for waffles (thicker) or for pancakes (a little thinner).

4) Now just have fun and make pancake shapes or just use the waffle iron.

These waffles are crispy and heartier. My family started eating them as a piece of bread without even putting syrup on them and my husband asked me what I did different because they tasted so good. I can eat some of these and actually feel satisfied for more than a half an hour.