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Click Here to sign up for a Pantry Secrets bread class.
My mom signed me up for the Pantry Secrets Wheat Bread class a few months ago. She had already been to the white bread class. There we learned how to grind wheat and make homemade wheat bread in an hour!! And it is seriously DELICIOUS, EASY, and ANYONE CAN DO IT! I am not kidding. Bread has always been the hardest thing to try to make. Almost everyone has tried at one time to make bread whether with a breadmaker or their “ancient family recipe” that Great Grandma or Great Aunt used to make. Can we all just admit right now that 99 times out of 100 it doesn’t work? I know I can. In fact Ryan just tried to use our breadmaker about a month ago and it was an epic fail. How can we learn to make homemade bread – white or wheat? Pantry Secrets! It’s the only way. I am not going to share their recipe with you because you need the hands on experience to learn how to do it. Your reward for spending 2 hours with these ladies is the knowledge of how to make bread! Painless. Seriously painless.
I encourage all to learn how to do this. If you have wheat in food storage and have no idea what to do with it – this is the class for you. If you’d like not to spend $5.00 on a loaf of bread this is the class for you. If you’d like to do homemade pizzas, rolls, cinnamon bread, artisan bread, the list goes on and on…this is the class for you! Click on the link up top to sign up for PANTRY SECRETS white or wheat bread class.
I was fortunate enough to receive a Wondermill wheat grinderRead More»
Here’s the latest recipe I’ve tried out. It’s from Glamour magazine’s February 2011 issue. It was SUPER YUMMY! This makes your house smell so amazing with the cumin, cinnamon and ginger aromas floating around. We used leeks instead of onion and brown rice instead of couscous.
2 tbsp olive oil
1 medium leek, washed and chopped
1 small yellow onion, chopped
1 tbsp peeled and minced fresh ginger
3 cloves garlic, minced
1/4 jalapeno, seeded and minced
3/4 tsp cumin
3 cups cauliflower, chopped into 1-inch florets
1/2 tsp salt
2 cups veggie broth
2/3 cup brine-cured green olives, pitted and chopped
1 cinnamon stick
Handful of chopped cilantro
1 cup couscous, cooked according to package instructions
1. Heat oil over medium heat in a pot. When hot, add leeks, ginger, garlic, and jalapeno, and saute until leeks begin to soften, about 1 minute.
2. Add cumin and tomato paste and cook, stirring constantly, until fragrant, 1 minute. Add potatoes and cauliflower, then salt, and cot with tomato mixture.
3. Add broth, olives and cinnamon stick, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes.
4. Remove cinnamon stick, garnish with cilantro and serve on couscous.
When I cook I almost always use some cut of beef or chicken in the dish, but I’ve been reading and learning that there other great sources of protein that are much less in fat like beans, dairy, eggs, wheat, even seeds like pumpkin and flax. Also, with the way many animals are raised it makes the meat more fatty with less protein. So when it comes to eating meat I am learning that it is better to eat organic, grass feed meat whenever possible. But I am here to talk about meatless dishes today!
I need to admit I am a major Giada De Laurentiis fan. I love watching her Food Network show. Her food is always filled with lots of flavor. So first recipe I am going to share is inspired by her and the second recipe is exactly her’s. The 3rd recipe is something Ryan whipped up last night so all the credit goes to him for the dish. I wish I had taken pictures of all these dishes because I love to look at recipes and see the final product. It makes it look so much better. Know what I mean? Well these recipes will have to go without a photo.
UPDATE: I now have a picture of the Roasted Cauliflower for your viewing pleasure.
Roasted CauliflowerRead More»