Enjoy Each Bite

Perfect 100% White Wheat Bread or Rolls Add to a large bowl in this order: 3 Cups hot water 1 ½ Tbsp yeast (Optional 1 tsp white sugar to help activate yeast and allow to sit for a few minutes until mixture is bubbly) 1/3 Cup oil 1/3 Cup honey 7-8 cups whole white wheat flour 1 Tbsp salt 1-2 Tbsp dough enhancer Mix well, knead on floured surface for 10 minutes, adding flour as needed to obtain a smooth, non-sticky dough.  Divide into rolls and place on greased glass pans. Before rising Cover with damp towel and let rise in a warm place until doubled in size, 45-60 minutes. Rising in my oven, heated slightly since it's cold in my house. Risen, before baking Bake at 350 degrees F for 10-15 minutes (rolls) or 25-30 minutes (loaf).  Here's that secret ingredient, Dough Enhancer. I got this small can for about $2 at the Walmart on Country Club and Baseline (Mesa, AZ) in the Emergency Preparedness section...

I discovered a new vegetable thanks to a random bountiful basket order a few weeks ago.  Parsnips I like them! I have now made Parsnip Fries  in the oven and stove-fried parsnips with potatoes, carrots, yams, ham and onion. Both with olive oil with some sea salt and pepper to season. Parsnips taste a little like carrots, but have a stronger "spicey" flavor. They smell sweet when they are being cooked/baked.  Yam, red potato, parsnip, onion, ham Parsnip Fries 2 1/2 pounds medium parsnips 2 tablespoons olive oil Coarse salt and ground pepper Directions Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above. On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer. Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time. I didn't take a picture of the fries....

Every year, I have a hard time remembering what an awesome price for turkey is around Thanksgiving. I purchased a turkey last year and didn't cook him up until last night. I didn't intend to have him sitting in my freezer all year, but waited too long and then didn't want to have the oven on for 4 hours during summer when my AC was working so hard. So, yesterday it was. And we enjoyed the smell and tastes of Thanksgiving. Last year, I paid 88 cents/lb for this Butterball turkey. I remember purchasing it at Target and choosing the name brand over the less expensive store brand because of some promo, I think I got a discount on stuffing or gravy or something. I don't quite remember. Last week Frys had their turkeys for 79 cents/lb. I am curious to be reminded again this year what a good price for turkeys is. And maybe they won't be as cheap as years past, who knows. Most of all, I wanted this to record what prices I have seen so in future years, I can compare and...

I make meatballs with lean ground beef, 1 egg, Italian seasonings and a dash of garlic salt (optional: bread crumbs). I cook them in a skillet over Medium heat with a bit of olive oil.  Add the meatballs to the cooked and strained pasta. Add some olive oil or Italian salad dressing, some dried basil, fresh baby spinach leaves and chopped fresh tomatoes. The heat from the pasta and meatballs will slightly wilt the spinach and tomatoes, but not cook them.  Enjoy warm. 

I've breaded catfish before and we really enjoy it. I have always cut the fish up in bite-size pieces before breading it, but that tends to be quite time consuming, so this time I breaded the entire filet. The other change I made was using oat and wheat flours along with corn meal, lemon pepper and garlic salt to make the meal more nutritious. It was quick and delicious. First, in a small bowl, mix about a 1/4 cup of each: oat flour wheat flour (or a gluten free flour) corn meal Sprinkle in about a tsp of lemon pepper and a dash of garlic salt. Mix well. Lightly beat 1-2 eggs in another bowl. Dip raw fish filet into egg mixture. Set the egg-coated filet on a large plate. Spoon the breading over the filet and pat. Keep the spoon dry so it can be re-used for the breading. Place breaded side down into a skillet with about 1 T heated olive oil (Med-High heat) and bread the other side. Flip in about 3-4 minutes and cook on lower temperature until c...

I had the munchies and I wanted something slightly healthy but with some flavor. So, I started my rummage through the pantry and added a handful here and a handful there until I had this: So, the mini marshmallows didn't really assist in the "healthy" part of this snack, but I saw them in the pantry and couldn't resist. My fault for even having them!  Walnuts Sliced Almonds Shredded Coconut Dried Cranberries And of course, the marshmallows. Loved it! 

I thought green smoothies were gross, until I actually tried one! My mom converted me over to the green way and I love making them for my family. And I do, for everyone from age 9 months to almost 30. :) Each of these four "smoothies" have the same basic ingredients with a few simple alterations. First, I threw into my Ninja: 4 big handfuls of spinach leaves 1 carrot 1 apple 2 bananas 2 peaches 1 scoop orange juice concentrate About 1/4-1/2 cup water I blended that all up and dumped some into the baby's bowl. Then, in the Ninja, I added: almond milk ice cubes Blended that all up and dumped a glass full for my husband. Then, back in the Ninja, I added: Vanilla yogurt And then I poured the two cups for me and my 3 year-old. For baby, I added some dry baby cereal flakes to thicken it enough to spoon feed. We all enjoyed them, and our bodies said "thank you"