Prep Time: 5 mins
Total Time: 15 mins
Freak Your Freekeh Breakfast
Ingredients:
1/2 package of precooked Freekeh
1 tsp Earth Balance (or another buttery spread that does not contain hydrogenated oils)
6 diced prunes or 1/4 cup dried fruit with no added sugar (dates and apricots are good - and fresh figs when they're in season)
Topping: 1/4 cup nonfat Greek yogurt with vanilla extract blended in for flavor
Sprinkle with cinnamon, diced walnuts or almonds
Directions:
Heat up Freekeh and Earth Balance using microwave or small sauce pan. Blend in dried fruit and/or nuts of choice. Put in bowl. Blend vanilla extract and yogurt and place a dollop on top of freekeh. Hit it w/ some cinnamon and voila. Freak your freekeh!
Bonnie's Italian Freekeh Side
Ingredients:
1 pack precooked Freekeh
1-2 sweet red pepper cut into strips or diced
1 small red onion
2 cups green veggie of choice (shredded zucchini, diced broccoli or chopped wilted kale)
1 1/2 cups hydrated sundried tomatoes
1/2 cup extra virgin cold pressed olive oil
1 tbsp crushed fresh garlic or MORE!
Sea salt and fresh cracked pepper to taste
Fresh or dried thyme
Fresh or dried oregano
Fresh basil leaves
(Optional: add black kalamata olives diced)
(Optional: add diced mushrooms into the skillet such as hens of the woods)
Directions:
Dice veggies and toss in a skillet w/ olive oil. Do not over cook. Toss in diced garlic and sundried tomatoes. Toss in seasoning to taste; and right at the last minute add the fresh basil leaves.
Serve at room temperature or eat immediately while hot.
Asian Freekeh
Ingredients:
1 pack precooked Freekeh
1 cup shredded carrot
1 cup diced spring onions with some of the green
1 tbsp or more of garlic
1-2 tbsps of fresh grated ginger
1/2 red sweet red or orange peppers of any kind
2 cups of diced cabbage (bok choy, kale, or white or purple cabbage)
Sesame oil
Low-sodium soy sauce to taste
Fresh cracked pepper
Directions:
In a medium heated skillet, toss in sesame oil or canola oil. Toss in carrots onions, cabbage and sweet pepper. Cook for about 2-3 minutes stirring constantly. If needed, add a little water. Add garlic and cover for about 2 more minutes turning down temp a little. Toss in fully cooked freekeh till heated through (about a minute more). Serve in a bowl w/ diced peanuts on top. For dessert or garnish, add some sliced mango on the side of the bowl.
Optional Toppings:
1/2 cup no-salt roasted peanuts
Mushrooms (such as hens of the woods) or shitake
For crunch: add some sliced water chestnuts or chunks of diced jicama
Greenwheat Freekeh with Sauteed Chicken and Broccoli
Ingredients:
2 cups dry cracked greenwheat freekeh
4 chicken breasts
3 cups fresh broccoli
6 cloves garlic
Extra-virgin olive oil
Seasonings: we cooked the chicken in a little orange juice, olive oil and Italian seasoning
Directions:
Cook 2 cups of freekeh with 5 cups of water and let simmer covered until done and set aside. This is similar to rice but is made of young durum wheat that is higher in fiber and protein than brown rice!
In a large skillet cook diced chicken in olive oil until tender with garlic and seasonings. Steam diced broccoli (keep chunks rather large) in 1/2 inch of water in a covered pot until slightly tender but not overdone. Keep them bright green.
Lightly stir in fully cooked chicken and broccoli with the freekeh. Portion out the blended mixture into 2 cup meals and put in fridge for the week! I believe we got 9 containers full!
What is your favorite free summer fun?
copied from My Simple life.
4 oz (1 1/4 cup) large oats
4 oz (1 1/4 cup) regular oats
2 oz (1/2 cup) whole wheat flour
1/2 teaspoon baking powder
2 1/2 oz (1/2 heaped cup) raisins
1 oz (1/3 heaped cup) shredded dried coconut
Place all of the above ingredients in a bowl and mix together.
meanwhile, heat gently in a pan the following:
4 oz (1 stick) butter
2 oz (1/2 cup) soft brown sugar
2 large tablespoons golden syrup (not sure of the American version)
DO NOT LET IT BOIL!
once melted, add to the dry ingredients and mix well, add egg and mix again.
Now you are ready to spoon out onto baking trays. I always use non stick foil or parchment to line my trays for easy transfer. No real absolute way to do these, but for the sake of a ‘recipe’ place approx, 1 tablespoon onto trays, about 1 1/2″ apart and gently press down the top.
Bake in oven 350F, 180C or gas mark 4 for 15-20 minutes until light golden brown. I turn off my oven at 15 minutes and leave the cookies in there to crisp and cool. Makes approx 24 cookies.
Very versatile recipe, you can add which ever dried fruit you like, maybe currents or cut up dried apricots (use the organic ones which have not been subjected to sulfuric acid to make them look bight orange) they will give a yummy rich caramel flavour, add any kind of nuts or may be a tablespoon of peanut butter?!
Like in the picture, if you don’t want cookies, make into a slab and cut when warm but don’t remove from tray until cool. The ones pictured also have cut up apricots instead of raisins.
Enjoy!
copied from The Mother Huddle.
No matter what you’re making in the bundt pan, be sure to spritz it generously with cooking spray or grease well to prevent sticking.
Also, allow the bundt pan to cool for just 5 minutes before inverting it onto a platter or cooling rack.
copied from Feels Like Home, go to this blog to see other ideas posted in the comments.
“Falling in love at first sight is understandable.
It’s staying in love that’s the miracle!”
Fifteen secrets for staying in love:
- Look for reasons to laugh.
- Count your together blessings, together.
- Reminisce about why you fell in love in the first place.
- Recall the problems you used to have and how you solved them together.
- Anticipate doing something you both love to do.
- Watch your favorite movie.
- Take a long drive and listen to the music of your olden days.
- Pray for each other.
- Decide that unity is more important than being right.
- Think of love as a verb: it’s something you do, not something you expect.
- Forget about changing each other.
- Take responsibility for your own happiness.
- Speak kindly and lovingly to each other.
- Hang out. You can’t work on togetherness if you’re never together.
- Practice.
3 eggs
1 cup olive oil (I used 1 cup unsweetened applesauce)
2 cups sugar (I used 1 cup brown sugar, you could also use mashed banana)
2 teaspoons vanilla
2 cups coarsely grated zucchini (drain and squeeze out the excess liquid and re-fluff the zucchine before adding)
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour (I used whole wheat flour)
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts (optional)
1 cup raisins (I soaked ours in 1/4 cup dark rum, then added all to the recipe)
1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
I used the mini loaf pan and made 4 mini loaves, cut the baking time down to 35 - 40 minutes.
In a warm mixing bowl, place 1/2-cup all-purpose flour. Over it crumble 1 small cake compressed yeast. Make a hollow in the flour and pour into it 1/2-cup lukewarm milk and water mixed. Add 1-1/2 teaspoons sugar and stir these ingredients until well blended. Cover and let rise in a warm place for 20 minutes. (I used 1 packet of regular dried yeast)
Cream 1/2 cup shortening (part butter), and gradually add 1/3-cup sugar. Add 1/2-teaspoon salt, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 2 beaten eggs, 1-teaspoon vanilla and 1/2 cup water and milk mixed. Sift 4 cups all-purpose flour. Stir part of it into the shortening mixture. Add yeast mixture. Add remaining flour and knead well. Cover and let rise in a warm place until doubled in bulk. Roll dough 1/2-inch think, cut with floured doughnut cutter. Place on lightly floured board and let rise until doubled in bulk. Fri in deep fat, heated to 370°.
(I didn’t have a lemon so I subbed 1 teaspoon of fruit fresh. Baked them at 375° for 30 minutes)
This is the same dough that is used for coffee cakes; instead of making it all into doughnuts, part may be made into coffee cake at the time of shaping the dough.
This is what I used for the filling.
I found this recipe on "The Fresh Loaf" it looks awesome... I had to post for future reference.
