December 23, 2024

Christi’s Homemade Granola Recipe

June 26, 2013 by

This is a recipe I was a bit hesitant to try at first.  I thought it was going to take a lot of time to make; but I was pleasantly surprised to find just how easy Granola is to make!  I love eating it with a little milk, or served on top of plain yogurt.  My husband even used it on top of his vanilla ice cream!  I hope you will give it a try, and then let me know what you thought of it!

 

Homemade Granola

Granola

 

 

 

 

 

 

INGREDIENTS:

2 cups rolled oats

1/2 cup dried craisins

1/2 cup raisins

1/3 cup shelled sunflower seeds

1/3 cup slivered almonds

3/4 cup shredded coconut

1/2 cup honey

1/2 cup maple syrup

1/4 cup flaxseed

1/3 cup grapeseed (or olive) oil

*You can add other dried fruits, as well.  But craisins and raisins are our favorites!

 

DIRECTIONS:

Preheat oven to 325 degrees.

Mix all ingredients together in a large bowl.  Spread out loosely on a large cookie sheet sprayed with cooking spray.

Bake 25 minutes; stopping every 10 minutes to stir granola.

When finished baking, take out of oven, stir again; allow to cool down on cookie sheet.

After granola has cooled down, store in air-tight container.

 

Happy Eating!

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Gluten Free Graham Cracker

June 24, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  As promised, for the next few weeks we are going to prepare some gluten free treats that you can share at your bbq’s, picnics, hoedowns, and block parties.  Today’s recipe is for gluten free Graham Crackers.  Can you say “s’mores?”

2013-06-21 18.44.45

Gluten Free Graham Crackers*

Ingredients:
2+1/4 cups gluten free flour mix (see below)
1/3 cup packed brown sugar
2 teaspoons cinnamon
1 teaspoon gluten free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2  teaspoon salt
7 tablespoons COLD butter, margarine or shortening of your choice, cut into pieces
3 tablespoons cold water
3 tablespoons honey
1 teaspoon vanilla

Topping Ingredients:
1 teaspoon sugar
1 teaspoon cinnamon

Directions:

  • Mix together the gluten free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
  • Work COLD butter into dry ingredients using a pastry blender, fork, (or even your fingertips) ‘till thoroughly crumbly and all butter is incorporated.
  • Mix the cold water, honey, and vanilla together.  Add wet ingredients to the dry ingredients, mixing with a fork.  If dough seems too dry, add a very little bit more cold water, just one teaspoon at a time.
  • Place dough onto a large piece of plastic wrap, gather up, and shape into a rectangle.  Cover completely with plastic wrap and refrigerate for 30-60 minutes.
  • Cut a piece of parchment paper to fit your baking sheet with a little overhang for ‘handles.’  For ease of rolling, cut a gallon size zip-top bag open along the sides (leaving bottom seam intact) so that it now opens flat into one long sheet.  Since it is a little thicker than plastic wrap, it will make rolling the dough out much easier!
  • Place parchment paper on your countertop and, when dough is chilled, divide in half and place one half onto the parchment paper.  Cover with the plastic bag and roll the dough out to about  1/4 inch thickness, or thinner…depending on how thick you like your graham crackers.
  • Using the parchment paper, lift the rolled-out dough right onto the baking sheet.  Lightly cut into 2 inch squares (a pizza cutter works well for this!).  Prick lightly all over with a fork and sprinkle with a little of the cinnamon topping.   Chill for 10 minutes.
  • Preheat oven to 325 while dough is chilling.
  • Bake for 14-15 minutes or until they start to brown on the edges.  Sprinkle with a small amount of the cinnamon sugar topping IMMEDIATELY after taking from oven.  You might want to run the pizza cutter back over your cut marks while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.
  • Repeat the rolling, cutting, baking process with the second half of the dough.  I used the same piece of parchment paper and the same plastic bag for rolling, too.
  • Oh!  Any too thin pieces or broken pieces can be saved and crumbled to make a gluten free crust!  Enjoy!

Gluten Free Flour Blend (makes enough for two batches)
1 cup garbanzo +fava or sorghum or chickpea flour
1 cup tapioca starch
1 cup corn starch or potato starch or arrowroot

½ cup millet, or amaranth or quinoa or oat flour
½ cup fine brown rice flour
¾ cup almond flour

Whisk ingredients together until well blended.  Use 2+1/4 cups for this recipe and keep extra stored in the refrigerator until needed.

*This recipe was inspired by a similar one from Living Without magazine and website.  They are a great resource for those with not only gluten allergies and sensitivities but other food allergies as well.  You should check their website out!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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Roasted Broccoli and Chicken with Raisin Sauce

June 21, 2013 by

Roasted Broccoli and Chicken with Raisin Sauce

Wait, wait, where are you going?  This isn’t a joke!  Raisin sauce!  It’s real, and it’s delicious!

Let me back up a bit.  We love roasted broccoli at our house.  We eat it two, sometimes three times a week.  And while I enjoy it, I really do, there came a day (last week) when I wanted to add a little something new to our dinner repetoire.  Google is my friend, and I quickly came across several different recipes for Broccoli with Raisin Sauce.  Well, if so many other people thought it good enough to make, photograph, and write about, it must be worth a try.

And it was an unmitigated success!  This simple sauce has it all – sweet and spicy, with a little bite from the vinegar.  I served this with roasted chicken thighs, and the raisin sauce was amazing with those too!  For an easy dinner, roast the broccoli on one sheet pan, chicken thighs on another, and make the sauce when they’re done.  Be bold, try something new, and surprise yourself with a funky, fun new recipe!

Roasted Broccoli and Chicken with Raisin Sauce

Ingredients:

  • 3 large bunches of broccoli, chopped into florets
  • 1 to 1 1/2 pounds boneless, skinless chicken thighs
  • salt and pepper
  • 9 tablespoons olive oil, divided
  • 1/2 cup raisins (I used golden raisins, but use what you like)
  • 2 tablespoons sherry or red wine vinegar
  • 1/2 teaspoon ground cumin

Directions:

  1. Preheat oven to 400*F.  Line two cookie sheet pans with aluminum foil.  On one pan, lay out the chicken thighs, making sure there is room between them; don’t crowd.  Drizzle with 3 tablespoons of olive oil, and sprinkle with salt and pepper (and a little garlic powder is nice too).  Place in the oven on the top rack.
  2. On the second sheet pan, spread out the broccoli florets and drizzle with 3 tablespoons of oil.  Sprinkle with salt and place in the oven on the bottom rack.
  3. While the chicken and broccoli cook, make the raisin sauce:  combine remaining 3 tablespoons of oil, raisins, vinegar, and cumin in a blender or food processor.  Blend until relatively smooth – until the raisins are broken down and saucy.
  4. The chicken is done when a thermometer reads 160*F, and the broccoli is done when it’s getting some crispy brown spots.  Serve both with the raisin sauce!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Christi’s Homemade Bread Recipe

June 19, 2013 by

When it comes to bread, there is nothing better to me than homemade!  I love the way the bread makes my home smell while it is baking in the oven.  I have always been a homemaker at heart, and there is nothing more special to me than to make a couple of loaves of homemade bread for my family.  My hubby works hard each day, for us, and he deserves something special for dinner.  I love a lot of things homemade, but this recipe is my all-time favorite.  I hope you will give it a try and let me know what you think of it!

 

Homemade Bread

Makes 4 loaves

Homemade Bread

Ingredients:    

 2 (.25 ounce) packages active dry yeast
4 1/2 cups warm water (110 degrees to 115 degrees)
6 tablespoons sugar
2 tablespoons salt
1/4 cup shortening, melted and cooled
12 cups all-purpose flour, divided

 

Directions

  1. In a large mixing bowl, dissolve yeast in water. Add sugar, salt and shortening; stir until dissolved. Add half the flour; beat until smooth. Mix in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured surface. Knead 8-10 minutes or until smooth and elastic.
  2. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes.
  3. Divide dough into four parts and shape into loaves. Place in four greased 9″ x 5″ x 3″ loaf pans (I use Pampered Chef Loaf Pans). Cover and let rise in a warm place until just to the top edge of the loaf pan*, about 30 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks.

*If you don’t want that dry-flour look on the top of your bread (as shown in the picture above), brush butter all over the top of the loaf before removing the bread from the loaf pan.  It not only makes the bread taste delicious, but it also gives the bread a nice golden brown color.

We like a denser bread versus a light and airy bread, so I only allow the bread to rise just to the top edge of the loaf pans before going into the oven.  If you want a lighter, airy bread, you will let it rise a little higher before placing in the oven.  Keep in mind that the bread will rise a bit further during the baking process.

 

Enjoy!!

 

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Asian Pasta Salad

June 14, 2013 by

Asian Pasta Salad

This is a recipe my sister used to make 20 years ago.  I think it came from a cookbook she had, which has since been lost in the shuffle of life.  I replicated as closely as I could when I had to bring a dish for a potluck at my daughter’s school.  This Asian Pasta Salad is great alternative to macaroni salad, especially in the summer, since there’s no mayonnaise to worry about.

Use any small pasta shape you like.  I usually like to use bow-ties, but I was out of them for this go around.  To save time, you can cook the chicken the night before you plan to eat this.  I think next time I make this, I will add pea pods and diced green onion.   Those weren’t in the original recipe, but I bet they’d add some sweet, crunchy interest!

Hoisin sauce is widely available, and if your grocery store has an Asian section, I’m sure you can find it – look for a little jar, next to the soy sauce.  You could substitute a jar of Plum Sauce if you can’t find Hoisin.  Hoisin sauce is great for any kind of stir fry you make at home, so I doubt it will go to waste.  The dressing for the Asian Pasta Salad is also tasty on a more traditional “Chinese chicken salad” with shredded cabbage, diced chicken, green onions, slivered almonds, and mandarin orange segments.

Asian Pasta Salad

Ingredients:

  • 4 tablespoons Hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons sesame oil
  • 1 pound box of dried pasta, small shape preferred (macaroni, mini-shells, or bow-ties work well)
  • 2 chicken breasts, cooked, cooled, and chopped
  • 2 bell peppers (try to get at least one red bell pepper), cut into very thin slices
  • 1/2 bunch fresh cilantro, chopped
  • salt and pepper
  • 2 tablespoons sesame seeds

Directions:

  1. Boil the pasta, following the directions on the box.   Don’t overcook!
  2. While the pasta is cooking, in a small container with a lid, shake together the Hoisin, vinegar, and oil.  When the pasta is done, drain and pour into a very large bowl.  Pour the dressing over the pasta and toss well.
  3. Add the chicken, peppers, and cilantro to the bowl and toss to combine.  Taste for seasoning, as you will probably need salt, and may prefer a little pepper.  Sprinkle with sesame seeds and toss again.  Chill for at least an hour, or until ready to serve.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

 

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How to Organize Your Incoming Mail

June 12, 2013 by

Several months back, our normal routine for bringing the mail was to simply lay it on the counter in the kitchen, until we found the time to go through it.  Sometimes the stack would just get bigger and bigger; it was always in the way of things I had to do in the kitchen; and I was getting more and more frustrated!

A friend of mine suggested the following organization tip for sorting my daily mail, and I have to tell you — THIS IS AMAZING, and IT WORKS!!

Today, when we bring in the mail, we have a spot in our kitchen that is used specifically for mail. It took a matter of about 3 days to get in the habit of using it, but once we saw how much better this process works, it was so easy to get in the habit of making it part of our daily routine!

So what is this fabulous organization tip, you ask?  I want to first share a picture of it with you to show you how little space it takes up in my kitchen!  Then I will tell you how to set it up.  (The picture is really all you need to learn how to set it up…it is THAT EASY to set up!)

Box2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This little table sits right next to the door that comes into our kitchen from the outside.  So this makes an excellent spot for this box to sit!

What you will need:

Iris(R) Clear Open Top File Storage

Smead Hanging File Folders, Letter, 1/5 Cut Tab, Assorted Primary Colors, 25 Per Box (64059)

Post-it Tabs, 2-Inches, Angled Lined, 4 Assorted Primary Colors, 6-Tabs/Color, 24-Tabs/Pack

Insert all of the file folders into your new Mail Storage Bin.

Mark each tab as:

  • Persons name receiving mail
  • To Be Paid
  • To Be Filed
  • To Be Read
  • To Be Shredded
  • Taxes
  • Miscellaneous

Once you have marked all of your labels, attach them to the individual file folders.

Box1

 

 

 

 

 

VIOLA!!!  Your new Mail Storage Bin is ready to be used!!  So now what?

Each day that you retrieve your mail, get in the habit of coming inside and going directly to your Mail Storage Bin!  Sort the mail right then!!  Place inside the folders what needs to be kept, and then TOSS anything else IMMEDIATELY!  I promise you, you will LOVE this system!!  At least two or three times a week, set aside some time to go through each file folder; file what needs to be filed; shred what needs to be shredded; pay what needs to be paid, and so on.

You’re Very Welcome!! 

Christi

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Gluten-Free Hearty Whole Grain Bread

June 10, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We’ve been on a gluten-free kick for quite a while now.  This week I am going to share my husband’s favorite gluten-free loaf of bread.  Shhhhh… (it is made from a mix)!  Really truly!  And it is incredible!  Very hearty…nice, thick crust…tasty…and full of such good-for-you ingredients.

This mix Hearty Whole Grain Bread Mix is made by a wonderful company, Bob’s Red Mill.  They offer an extensive line of gluten-free baking products as well as many other items.  You should check their website out!  Many grocery stores and ‘big-box’ stores carry their products.

IMG_1621

Here’s the list from the label (note there are no preservatives or ingredients with 14 letters):

  • whole grain buckwheat
  • garbanzo bean flour
  • potato starch
  • cornstarch  IMG_1617
  • sunflower seeds
  • sesame seeds
  • whole grain sorghum flour
  • tapioca flour
  • cocoa powder
  • evaporated cane juice
  • fava bean flour
  • dried molasses
  • xanthan gum
  • caraway seeds
  • active dry yeast
  • sea salt
  • whole grain teff
  • potato flour
  • onion powder
  • guar gum
  • soy lecithin

If your home is like ours…this will be gone within 2-3 days.  This bread has no preservatives so you might consider keeping it in the refrigerator.  Slice as needed.

Additional Ingredients: IMG_1615
1+3/4 cups warm (110 degrees) water
1/4 cup oil
2 eggs, room temperature
1 teaspoon cider vinegar

Directions:

  1. Dissolve enclosed packet of yeast in the warm (110 degrees) water; let stand for 5 minutes ‘til foamy
  2. Grease a 9X5 loaf pan; then line with parchment paper, cut to fit.  also grease parchment paper
  3. Pour dry mix into stand mixer bowl
  4. Add yeasty water mixture and run mixer for 15 seconds
  5. Add eggs, oil, cider vinegar
  6. With mixer on low, blend ‘till batter is smooth and all ingredients are incorporated
  7. Turn mixer to medium speed and beat for 15-20 seconds
  8. Pour batter into loaf pan; smooth top of batter with wet fingers or spatula
  9. Cover loaf pan with plastic wrap and put in a warm (75-80 degrees) place to rise for 40-45 minutes; I place mine into the microwave.  Allow dough to rise so it is level with the top edge of pan
  10. Preheat oven to 375
  11. When dough has risen, bake for 60-65 minutes or ‘til internal temperature of bread is 205 degrees (I use an instant – read thermometer)
  12. Cover bread with a loose tent of foil after approximately 35-40 minutes as it starts to brown
  13. Remove from oven; allow to cool for 5 minutes
  14. Then loosen edges of bread with a knife or small spatula
  15. Using parchment paper strips, lift bread from pan and place on wire rack to cool completely before slicing
  16. As the bread is cooling, I rub the top ONLY of the loaf with about a 1/2 tablespoon of butter; this just softens the top crust of this very hearty loaf of bread

 

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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Sweet Potato Pizzas

June 7, 2013 by

Sweet Potato Pizza

My husband is a big inspiration to me.  He made a resolve to take his fitness seriously, and keeps me on the right track when I am tempted to go off the rails.  As I was searching online for dinner inspiration, he looked over my shoulder and said, “OOH, I want THAT!”  It sounded weird and unappetizing to me, but I humored him and made it anyway.  What was it?  Sweet Potato Pizzas!

And boy am I glad I listened to him!  Whether you are craving pizza or just want a healthy, fun side dish, this is the way to go!  For the sweet potatoes, choose medium-sized ones that are not too skinny.  They should be about the size of your hand.  I recommend using Italian sausage, because the fennel seed adds a fantastic contrast to the sweet potato.  Use any toppings you like – kids love pepperoni!  In the summer, I microwave the sweet potatoes and then finish them in the toaster oven, but you can do the whole thing in your regular oven if you like.

We eat these as a side dish, with a salad and baked chicken breasts.  Take a chance, like I did, and try this tonight!

Sweet Potato Pizzas

(Makes 2 servings)

Ingredients:

  • 2 medium — large sweet potatoes
  • 1 cup tomato sauce, canned or homemade
  • 1/2 pound ground Italian sausage
  • 1 cup shredded mozzarella cheese
  • 1 small can sliced black olives

Directions:

  1. Wash the sweet potatoes.  Scrape off any eyes or weirdness on the outside, then poke several times with a fork.  Wrap in a slightly damp dish towel and microwave until done.  (My microwave takes about 6 – 10 minutes depending on the size of the potatoes.  You’ll know they’re done when you can squeeze them and they yield to your hand – kind of squishy inside.)  Remove from the microwave, unwrap and let cool a bit.
  2. While the sweet potatoes are cooking, crumble the sausage into a frying pan.  Cook until no longer pink.  Drain away any grease, then add the tomato sauce.  Heat over low heat until the sauce is hot.
  3. Slice the sweet potatoes in half lengthwise.  Place them on a foil-lined baking sheet, and mash up the insides.  (I kind of cut-and-fluff them.)  Spoon half the sausage-sauce mixture over each potato.  Cover with shredded mozzarella, then sprinkle with black olives.  Bake or broil until the cheese melts.  Serve hot!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Homemade Laundry Soap

June 5, 2013 by

Over the past few months, I have gained an interest in making all of my cleaning products at home.  I’ve heard so much about women saving money by making their own cleaning products. So I branched out onto the Internet to find a recipe that I liked.  I have found several recipes out there, but the one I’ve shared below is the one that I like the best!  My clothes, towels, and sheets come out clean and soft (soft, mainly because I make my own softener, as well).

If you are looking for a great way to save $$ in your own home, this recipe is for you.  If you would like to make your own laundry detergent & save a few dollars, I highly recommend this recipe.

Homemade Laundry Soap

Ingredients:

1 – (4lb – 12 oz) box of Borax

1 – (3lb – 7 oz) box of Arm & Hammer Super Washing Soda

1 – (3lb) container of OxiClean

2 – (14.1 oz) bars of Fels-Naphta soap

1 – (5lb) bag of Arm & Hammer Baking Soda

All of these ingredients can be found at your local grocery story in the detergent aisle; with the exception of the baking soda, which can be found in the cooking aisle. 

*Adding 20 drops of your favorite essential oil is a nice addition

Directions:

1. Grate the Fels-Nephta soap in a food processor until it’s a powder.  You can also use a blender.

2. Add the Fels-Neptha powder to a kitchen size garbage bag, and then add remaining ingredients.  Shake well.

3. Store in an air-tight container.  I use a small canister in my laundry room, and just refill when needed.

Use 1 Tbsp for small load; 2 Tbsp for medium sized load; 3 Tbsp for large or heavily soiled load. (I use the scoop that came inside the OxiClean container.)  You will want to start your washing machine and allow it to fill it 1/3 full of water before adding soap.  This detergent will not make suds or bubble, but don’t worry it IS cleaning your clothes!

Since homemade laundry detergent doesn’t contain a sudsing agent it is safe and can also be used in front loading HE washing machines!  For front-loading machines, use about two Tbsp of your homemade detergent and mix the detergent with two Tbsp of hot water before adding to the dispenser.

Making your own laundry soap has many benefits.  I’ve listed some of them in the picture below.

soap

 

If you decide to try this recipe and use it in your own home, I would love to hear from you!

Happy Cleaning!

Christi

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Chicken Satay with Spicy Peanut Sauce

May 31, 2013 by


Chicken Satay

Finally, summer is here!  That means lots of grilling at our house.  One of my favorite things to grill are skewers.  You can get so creative with what you thread on those sticks!  Veggie kabobs are a must, with juicy mushrooms, sweet-and-spicy onions, and bell peppers.  Keep the skewers close at hand for this easy recipe:  Chicken Satay with Spicy Peanut Sauce!

I use boneless, skinless chicken thighs here, although you could use skinless breasts instead. Everything else should be easy to procure.  These are best when they’ve had a chance to marinate for at least 2 hours, but don’t let the chicken marinate more than eight hours, or the chicken will start to break down.

If you have any leftover skewers, these mildly spiced chicken bites make a fantastic salad!  Just chop them up and toss with salad greens, lots of cucumber, and red or yellow bell pepper.  Make the peanut sauce into a salad dressing by buzzing in a blender with a little water or more oil. Delightful!

Chicken Satay with Spicy Peanut Sauce

Ingredients:

Chicken Satay:

  • 1 pound boneless, skinless chicken thighs
  • 1 cup plain yogurt
  • 1 teaspoon curry powder
  • 1 teaspoon fresh grated ginger (use powdered if you can’t find fresh)
  • 2 cloves garlic, minced
  • 2 tablespoon minced fresh cilantro
  • juice from 1/2 lemon or lime
  • wooden skewers, soaked in water for 30 minutes, or use metal skewers

Peanut Sauce:

  • 1/2 cup chunky peanut butter
  • 1/2 teaspoon soy sauce
  • 1 clove garlic
  • 3 tablespoon brown sugar
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon Sriracha or hot sauce of your choice
  • juice from 1/2 lemon or lime
  • 1 teaspoon coconut oil or olive oil
  • optional:  a few dashes of nam pla (Thai fish sauce)

Directions:

  1. Slice the chicken thighs into 1″-wide strips
  2. Mix together the rest of the chicken satay ingredients and stir in the chicken.  Cover and refrigerate for two hours (or longer, up to 8 hours).
  3. While the chicken is marinating, make the Spicy Peanut Sauce.  Place all the ingredients in a blender or food processor and blend until smooth.  Refrigerate until ready to serve.
  4. When the grill is hot, thread the marinated chicken onto the skewers.  Grill for 5-8 minutes per side.  Serve with Spicy Peanut Sauce and more chopped cilantro.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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