Homemade Bread Recipe

I can't believe this was the first time I have ever made bread.  It was SO SO SO easy and it tasted like a giant soft pretzel. Yum.  We ended up eating the entire loaf....so much for resolutions!!

Homemade Bread Recipe from Instructables :

Ingredients:

• 3 cups of flour
• 3 tsp active dry yeast
• 3 tsp sugar
• 1 tsp salt
• 1 cup of warm water
• 1 TBS butter
• 1 egg beaten 

Directions:

1. Preheat oven to 350 degrees. 
2. In a stand mixer on low speed mix flour, yeast, sugar and salt.  While mixing, slowly add in the water and butter until the dough has formed.  
3. Roll your dough into a ball and allow to rest for approximately 10 minutes. 
4. After the dough has rested, divide the dough into two equal parts and roll into two rolls about 15 inches long. 
5. Put the two rolls next to each other and "braid" them together. 
6. Place your bread onto a greased pan and brush your beaten egg evenly over the top. 
7. Bake for 30 minutes.
8. ENJOY!

Pumpkin Seeds Done Five Ways

I'm a little late getting this post up because this year we carved our pumpkins on Halloween and I didn't get around to roasting the seeds until the day after.  Below are five recipes that we made and tested 

Directions: 

1. For each recipe you will need two cups of raw, washed, gooberless pumpkin seeds.  
2. Preheat your oven to 300 degrees. 
3. In a sauce pan melt the butter, add the ingredients, remove from heat, add the two cups of pumpkin seeds and mix until all of the pumpkin seeds are coated.  
4. Spread the pumpkin seeds evenly over a foil lined baking sheet and bake, stirring every so often until the seeds are golden.  About 25-30 minutes.    

1. Buffalo 

• 2 cups raw pumpkin seeds 
• 1/4 cup of wing sauce 
• 1 teaspoon butter 
• 1 teaspoon salt 

2. Maple Spice

• 2 cups raw pumpkin seeds
• 1/4 cup butter
• 1 tablespoon of allspice or pumpkin pie spice 
• 3 tablespoons real maple syrup 

3. Sweet & Savory

• 2 cups raw pumpkin seeds 
• 2 Tablespoons butter
• 1 teaspoon garlic salt
• 1 Tablespoon Worcestershire sauce 
• 4 Tablespoons brown sugar 

4. Dill

• 2 cups raw pumpkin seeds 
• 2 Tablespoons butter
• 1 Tablespoon dried dill 
• 1/2 teaspoon garlic salt 
• 1/2 teaspoon onion powder 

5. Sugared Honey

• 2 cups raw pumpkin seeds 
• 2 Tablespoons butter
• 1/4 honey
• 2 Tablespoons brown sugar
• 1/2 white sugar 

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Stuffed Mini Sweet Peppers

Stuffed Mini Sweet Peppers

Ingredients:

Fresh Pesto:

• 1/2 cup fresh cilantro 
• 1 clove garlic 
• 1/2 pecans 
• pinch of salt 
• 1/4 cup olive oil
• 1/4 cup parmesan 
• 1 tablespoon orange juice 

Additional Ingredients: 

• 1/2 lb bag of mini sweet peppers 
• 4 oz goat crumbled goat cheese 

Directions: 

1. Heat oven to 350 degrees. Leaving the stem, cut off the bottom of the pepper and scoop the seeds out with your finger (may take a little digging). 
2. Stuff the peppers with goat cheese, place on a baking sheet and bake for approximately 10 minutes or until the peppers are soft. 
3. Remove peppers from the oven, plate, and spoon fresh pesto over the top of each pepper. 
4. Enjoy! 

  

Avocado Snack Bowl

If you're looking for a quick, filling and healthy snack look no further.  This my friends, was INCREDIBLE. 

Ingredients:

• 1 ripe avocado 
• 1 TBS raspberry vinaigrette dressing
• 1 TBS feta cheese 
• handful of basic salad mix microgreens 

Cut open your avocado and remove the pit.  This makes a perfect bowl for all of your ingredients!  

 Pour your raspberry vinaigrette dressing in. 

 Sprinkle with some feta cheese.

Top with "basic salad mix" microgreens.

ENJOY!

Crock Pot Falafel

I love, love, LOVE falafel but despise that it is deep fried.  Since I've been trying to lose my extra baby weight that I gained while pregnant with my "baby" (who is now 2 and a half) I've been looking for some healthier recipes and thought I would give this one a go.  This turned out better than I expected!

Ingredients:

• 15oz can of garbanzo beans/chickpeas drained
• 1/2 onion roughly chopped 
• 1 Tablespoon fresh parsley 
• 3 cloves garlic
• 1 egg
• 1 Tablespoon salt
• 1/2 teaspoon pepper
• 2 teaspoons cumin
• 1 teaspoon coriander 
• 1 lemon juiced 
• 1 cup bread crumbs
• olive oil spray for the bottom of the crock pot
• plain greek yogurt
• dill

Directions:

1. Mash beans in a small bowl (I used a pastry blender because the fork wasn't cutting it)
2. Add onion, parsley, garlic, egg, salt, pepper, cumin, coriander, and lemon into a blender or food processor and blend until mixed. 
3. Pour mixture in with the beans, add bread crumbs and combine.  
4. Spray the bottom of your crock pot liberally with the olive oil spray (or just pour about 2 tablespoons in)
5. Make golfball sized falafel balls (like you would make a meatball) and flatten between the palms of your hands.  Place in the bottom of your pot. 
6. Mix the plain greek yogurt with the dill, salt and pepper and refrigerate.
7. Cook on high for about 4 hours or low for about 6.  These you will have to watch.
8. To prepare, spoon yogurt into a pita, add lettuce, red onion and finally the falafel.
9. Enjoy! 

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