Want to share healthy recipes?

[Lora]

Ok I know this isn't a cooking site, but a fitness site. But eating right seems to be mentioned allot and I'm always trying to find healthy recipes that my family will eat. So if you have one that fits that bill how about sharing it with each other. Or maybe really good cookbooks and your favoite recipes in them.

My recipe would have to be my homemade Wheat Bread. It can be made with 100% wheat flour and it stills turns out light and fluffy loaves. I cheat a bit, to make sure that happens, by doing 2 things. First I grind my own wheat and second I use just a bit of high gluten flour I get at our local Co-op. This in my recipe.

100% Whole Wheat Bread

Yields 2 loaves
6-7C. Whole Wheat flour(7C.Whole wheat)
1 rounded T. Dry yeast
1/4 C. high-gluten (80%)flour (optional)
250 mg vitamin C (optional I rarely use this)*
2 C. Warm Water (120-130)
3T. vegetable oil
3T. honey
2 scant teaspoons salt.

If making it in a bread machine you know how to do it. Wets then dry with yeast in hole.

If by hand, place 3C. fresh flour into bowl add yeast, gluten flour, Vit. C. and water, Mix. Let dough sponge or rest for 10 minutes. Add oil, honey, and salt. Mix. Add one more cup of flour and mix. Then dump the remaining flour on board and dump the dough on top and kneed it in gradually for about 12-15 minutes until smooth and elastic. Let it rise in a greased bowl till double in bulk. In the summer time I place it out in my car. It's just the right temperature for raising it. Then punch down and divide and shape into 2 loaves. Let rise till double again, about 20-30 minutes. Bake at 350 for 30 minutes. Immediately remove from pan; cool on wire racks.

RCU-0, FU-0, Cal-88, %Ft-15, P-3, F-1.3, C-16, Na-119
*the vitimine C is suppose to improve the texture and I believe it helps the bread not to fall.

The entire key is grinding your own wheat. This can be done one cup at a time in a blender. I play around with this recipe allot adding other grains or even my co-op's 9 grain cereal. Try using freshly ground whole wheat in all your baked goods. You will never, I mean never, have white flour in your house again. Hope you enjoy.
Eat Well And Be Fit.

Lora

 

[Lezly]

video fitness recipe box

The Video Fitness site has a recipe box section that has some terrific recipes and ideas. I haven't visited the site much recently, but I did take the time to read all the posts in the recipe box. Check it out.

 

[Lora]

Thanks Lezly!

<center><font size="1" color="#ff0000">LAST EDITED ON Feb-12-00 AT 01:18PM (EST)</font></center>

It looks like no one here is interested in sharing. Oh well, I will check out VF recipe box. I know tons of cooking sites but it is always nice to know someone who has tried it first and liked it.

Lora

 

[CindyV]

Recipes

Hi. I just had to put this soup recipe in. It is very sweet, delicious and low-fat to boot!

YAM AND SQUASH SOUP

1 3/4 lbs butternut or other yellow fleshed squash, peeled, seeded, and cut into 1-inch chunks

1 3/4 lbs yams or sweet potatoes, peeled and cut into 1 inch chunks

7 cups chicken broth

1/4 cup balsamic vinegar

2 tablespoons brown sugar

1 tablespoon minced fresh ginger

1/4 to 1/2 teaspoon crushed red pepper flakes

Combine squash, yams, broth, vinegar, sugar and red pepper. Bring to a boil over high heat: then reduce heat, cover, and simmer gently until squash and yams are soft enough to smash easily (about 30 minutes).

In a food processor or blender, whirl mixture, a portion at a time, until smoothly pureed. Return to pan; cook over high heat until steaming (about 5 minutes.

Its surprising how good this soup is considering how easy it is (except peeling the squash, you will need those arms of steel)

Enjoy
Cindy

 

[Joanna]

Wait, don't run away...

<center><font size="1" color="#ff0000">LAST EDITED ON Feb-12-00 AT 04:14PM (EST)</font></center>

...I love to cook and share recipes almost as much as I like to be in shape. Stay tuned while I dig through and pull out a couple of favorites. This is a fun idea!!

Joanna

 

[Lora]

Thanks Cindy?

It sounds yummy. I love good soups. I'm making a chicken-rice-turnip one out of the lastest Cooking Light tonight. I have had a Pumpkin Curry soup that I LOVED. A friend is suppose to get me a copy of it. I will try this one soon. Thanks a million. Lora.

 

[Lora]

Good, can't wait to hear from ya!

Lora

 

[Joanna]

Here's a couple...

...that have become favorites at my house. My family has learned to expect different food all the time. My husband can exercise the "repeat/non-repeat" option when I try something really exotic. Anyway, these are pretty basic, both easy to prepare.

No Added Fat Refried Beans (that means no lard!)

2 lbs. dried pinto and/or pink beans
Water to soak beans
Tomato sauce or salsa
Spices to your liking

Rinse beans, cover with water and soak overnight (or 8 hours; or use quick soak method: cover with water, bring to boil, boil two minutes, cover for one hour off the heat).

When beans are soft, mash or whir in food processor until smooth. Return to cooking pot. Heat, adding sauce/salsa and spices* to taste. Cook for about an hour or so. Divide into freezer containers (I usually put 2 cups in each). This makes lots, and is great for quick meals later.

Serve over rice with chopped tomatoes, green onions, shredded cheese, and salsa (or put into flour tortillas with the same).

*Some spices I use: garlic powder, cumin, Mexican seasoning, salt, pepper, chili powder, dash of red pepper, celery powder.


Tagliatelli

1 1b. of your favorite pasta, cooked
3 cloves (or more to taste) minced garlic
1 large onion, finely chopped
Olive oil
1 large can diced tomatoes
2 6oz cans of tuna or salmon
Parsley (fresh is best, dried works)
Salt and pepper to taste

Put water on to boil for pasta, cook according to package directions. Saute garlic and onion in 1-2 tbs of olive oil until soft and slightly browned. Add tomatoes, saute five minutes. Add fish and continue to cook. When pasta is ready, add parsley and s&p to sauce; toss with pasta.

Serve with grated parmesan, tossed green salad, fresh bread (yum! - my family loves this one; the recipe came from my father and is named for a kind of pasta I have never seen in my part of the country)

ENJOY!