Incorporating wheat in dinner rolls

People ask me all the time "What do I do? I want my family to eat wheat. Where do I start?" Then they give me a long list of reasons their families wont eat wheat bread. The bread is hard, its too dense, its dry, it doesnt taste good, the loaves are too big so the bread cant be used for sandwiches because it doesnt fit in zip lock bags, it takes too long to make.....there are lots of reasons.

I think learning how to incorporate wheat is a process. Its important to start off small. Try putting a cup of whole wheat flour in a batch of cookies, or substitute a cup or two when making rolls. The trick to good whole wheat products is a good recipe and learning the recipes technique. Sometimes, you might have to try a recipe a few times before it works out. But the most important thing is not to give up. Keep gathering recipes and keep trying. If you are at a pot luck and the homemade rolls are delicious, ask for the recipe. Ask whoever baked them to give you some tips if you need. Somewhere in your baking things will work out. One day you will know just what the dough should look like or just how glossy your rolls should be and that will be the determining factor when adding ingredients. You will realize your dough "looks right" when you add 3 cups of flour instead of the 5 that the recipe calls for.

When I use whole wheat in recipes it is fresh ground. I dont know how that compares to whole wheat flour you can purchase at the store but I imagine they would be interchangeable. (Although, fresh ground grains are always superior in nutrition to the pre ground stuff you buy at the store. But if you dont have a grinder, or dont know someone who does, the store bought stuff will work)

Tonight I made a few dozen of these:

I used 2 cups of fresh ground white wheat and about 3 1/2 cups of regular ole white flour. They were light and fluffy and very flavorful. I dont think anyone would have guessed there was a little bit of actual nutrition in them.

So if you are just starting out with grains and want to incorporate some in a recipe, this is an easy starter. Follow the recipe using 2 cups wheat flour and the remaining 3 or 4 cups will be all purpose flour. Hope you get rave reviews!

recipe here

Crockpot Lasagna

We have a recipe club in our ward, and this month we focused on crock pot recipes. I made this lasagna for the first time and it was pretty yummy.

Ingredients:
12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1tsp. italian seasoning
1 jar (28 oz.) Spaghetti sauce (or you could make you own)
1/4 Cup water
1 carton (16 oz) cottage cheese
2 Cups mozzarella cheese, grated

break noodles in half. Place half of the noodles in the bottom of a greased slow cooker. Stir italian seasoning into meat and spread half over the noodles already in the slow cooker. Then layer half of the sauce, water and cottage cheese, and half of the mozzarella cheese over the beef. Repeat layers. Cover and cook on low heat for 4-5 hours. Do not cook more than 5 hours. makes 6-8 servings.

Chicken Enchiladas

This was the first thing I made with magic mix. When I made up my own cream of chicken soup, I wondered about its taste. I stuck my finger in the pan and when I licked it clean I was surprised. I could have sat at the table and eaten just the soup. It was flavorful and had a great consistency.

I have posted an enchilada recipe before. And it even had homemade cream of chicken base. This one surpasses it in flavor and texture.

Chicken Enchiladas

You can adjust the portions to what you like, enchiladas are forgiving.

2 cups homemade cream of chicken soup
1 cup sour cream
1 or 2 cups chicken (adjust to your liking or use how ever much comes out of your can)
1 can green chilis
1 cup cooked brown rice (just use this if you have left overs, omit if its not on hand)
1 cup white beans
grated cheese
12 corn tortillas

mix first 6 ingredients plus a handful of shredded cheese in a bowl. Smear the bottom of a 9 x 13 pan with a little bit of the mixture. A thin layer, just enough to keep the tortillas from getting hard or sticking to the pan. Spread 6 tortillas in the bottom of the pan. Spread half the filling over them. Repeat. 6more tortillas, the rest of the chicken mixture and then top with cheese.

Cover and bake at 350 for about 45 minutes. serves 6 -8.

Home made cream of chicken soup

please read here before continuing on with this post.

There are a few things that I absolutely will not buy at the store. On that list is the whole line of condensed creamed soups. I looked at the label on a can of Cream of Chicken Soup about 5 years ago. Then I took the can to the computer and googled the ingredients. After reading about all the stuff in those cans, I vowed to never have them in my house.

This takes just a little more effort than opening a can but it is worth it. Flavor, nutrition, texture...its all so good!

The magic mix I posted about earlier is very versatile. It can be used as a base for white sauce, creamed soups, even fudgsicles!

I busted out some cream of chicken soup with it a few days ago. Easy peasy. And delicious!

Last year, I canned a bunch of chicken so when ever I open a jar and strain off the water, I save it and put it in the freezer. It is perfect for adding to this recipe. You can also use chicken stock. If you purchase chicken stock, READ THE LABEL. We are going for nutrition here, so be sure to buy stock without additives, preservatives, flavor enhancers, sugar, or anything that shouldnt be in stock/broth.

Cream of Chicken Soup



1 cup magic mix
3/4 cup chicken stock/broth
1 t dried parsley (I didnt use any parsley)
1 t minced onion (optional)
1 t minced garlic (optional)
salt
pepper

Combine magic mix and chicken broth/stock. Stir constantly over medium high heat until mixture thickens. Add spices and continue whisking until all combined. Use this as a substitute for canned soup.

MAGIC MIX

I was so happy when I found this base for cream soups. 3 ingredients, simple and easy. No fillers, enhancers, additives, or preservatives.

I have tried to replicate creamed soups a number of times. Some times it works, some times it doesnt.

I found a basic white sauce recipe in a book I borrowed from a friend.


It is easy, economical and nice to have on hand. Not to mention, it is a zillion times better for your health than anything Campell's can provide.

Magic Mix

2 1/3 cups powdered milk (use that food storage!!)
1 cup all purpose flour or 1/2 cup cornstarch
1 cup (2 sticks) butter, room temp.

Combine dry milk, flour or cornstarch, and butter in a large bowl. Mix with an electric mixer until it looks like cornmeal. Store in a tightly covered container in the refrigerator until you are ready to use it. Keeps up to 8 months.

Chocolate peanut butter cookie bars

These were so easy and pretty yummy too.

1 Cup (2 sticks) butter
1 Cup Peanut Butter
2 Cups powdered sugar
1 3/4 crushed graham crackers (I used my food processor)
2 cups milk chocolate chips

In a pan melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. melt chocolate chips; them spread on top of Peanut Butter Mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into squares. ( if cookies are still cold, the chocolate will crack.)

Figueroa's Healthiest Cookies

No kidding, these cookies are delicious!  My sister told me about them and ranted and raved.  This weekend I was able to try them out and was suprised that they were so healthy and yet so tasty.

1 cup butter
12 oz. chocolate chips
1 cup whole wheat flour
1 cup spelt flour
1 cup brown sugar
1 tsp. baking soda
1/2 tsp. all natural sea salt
1 cup cane sugar
2 cups blended oats
1 cup bran
2 eggs
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp cinnamon

Measure oats and bran, blend in blender to a fine powder.  Cream butter and both sugars.  Add eggs and vanilla. Mix together with flour, oats, salt, baking powder, baking soda.  Add chocolate chips. Using cookie scoop, place 2 inches apart on baking sheet.

Bake 10 minutes at 375 degrees. Makes about 56 cookies.