WDW - Einkorn Wheat Pancakes & Muffins

I've made the switch recently from spelt flour to Einkorn wheat.   Einkorn is one of the earliest cultivated forms of wheat, which is beneficial since today's modern wheat has been hybridized to the moon and is problematic in many ways.  

Einkorn is higher in protein and is more nutritious overall.  Some studies have even shown that people who must refrain from gluten can more easily digest this wheat, since it has a lower gluten toxicity.  If you're interested more about the benefits of Einkorn, I recommend this article.

I made some banana muffins with it recently, and my daughter noticed how great they tasted with the Einkorn.  She then in turn purchased some (they have it ground at Whole Foods; I buy mine in berry form from Azure Standard and grind in my vitamix).   She made some pancakes with a recipe she found, and quickly sent me that recipe saying I must try it.  I just happened to be thinking about what to make for breakfast so I immediately gave them a try.  The pancakes were absolutely delicious!

Here are the two recipes!


Einkorn Banana Nut Muffins

1 1/2 cups Einkorn flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar
1/2 cup plain yogurt, regular or Greek
3 tablespoons melted coconut oil

1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts (or use chocolate chips for all the nuts, or a portion)
1/4 cup old fashioned rolled oats

Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.

Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.

Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

Einkorn Pancakes

makes about 8 medium 

1 large egg
1 cup milk (I used almond; Emma said plain water worked fine)
2 Tbsp. coconut oil, melted
1 Tbsp. honey 
1 cup Einkorn flour
1 Tbsp. baking powder
1/4 tsp. salt    

Mix dry ingredients and wet ingredients separately.
Pour wet into dry and whisk gently just until mixed.
Let batter sit 2 minutes before cooking on buttered griddle.   

WDW - Best Ever, Super Easy Salsa

 

photo cred:  TheCafeSucreFarine

My husband LOVES salsa. I mean LOVES it.  I mean REALLY LOVES it.  Since we are avid tomato growers, naturally one would think we would make homemade salsa with our wonderful homegrown tomatoes.  I have tried, but the best I can do is make is a chopped pico de gallo.   When it comes to blended salsa, I've never been able to get the consistency right (too watery, inconsistent texture).  I have tried hand chopping, a regular blender, a Vitamix, a food processor, and even one of those hand crank "salsa makers" from the L.A. County fair.  I have often observed recipes for salsa that include canned tomatoes as an ingredient, but always thought it strange.

Recently, I came across a recipe that caught my eye, as it was titled "Best Ever, Super Easy Salsa."  Like, how can anyone know that, Napoleon Dynamite might say.  But, it looked really good, so I thought I'd give it a try.

It literally took 5 minutes to throw all the ingredients in the food processor, and 30 seconds to pulse to the perfect texture.  I quickly grabbed a tortilla chip and took a bite -- and guess what -- it IS the BEST EVER SUPER EASY SALSA!!   I'm so excited to have a good basic salsa recipe, and I know I'll be serving this many times this summer, not only to my very happy husband, but whenever guests come over.

Best Ever Super Easy Salsa  
modified from TheCafeSucreFarine

• 2 14 ounce cans fire-roasted canned tomatoes, drained (reserve juices)
• ½ cup roasted red pepper (jarred), packed
• 1 4-ounce can green chiles (these are not spicy, just add great flavor)
• ½ small red onion, roughly chopped
• ½ cup fresh cilantro (leaves and stems), packed
• 2 medium green (spring) onions, cut in two inch pieces (both white and green parts)
• 3 medium cloves garlic, peeled
• 1 fresh jalapeño pepper, seeded + about half the seeds
• ½ teaspoon salt
• 1 teaspoon ground cumin
• 2 tablespoons fresh lime juice

Instructions

1. Drain the tomatoes, reserving the juice.
2. Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add a small amount of the reserved tomato juice and pulse one more time.
3. Taste for seasoning and adjust as needed.

WDW and something even more yummy

It's almost summer!  

I always enjoy all the summer produce, especially from our little homestead.  

Right now we are harvesting lots of apples, strawberries, zucchini, beets, and herbs... soon there will also be cucumbers, TONS of tomatoes (we planted 18), green beans, plums and peaches.   

We also receive an organic farm box weekly, and I am always so amazed at how much produce just two people go through!

I thoroughly enjoy all the beautiful creations God has given us and especially love making our meals revolve around gorgeous produce!

Here's an easy summer meal made possible by the MOST AMAZING dressing.  I love all the ingredients, but the "secret" ingredient is this:

The dressing can be whipped up quickly in your blender.
It lasts for 2-3 weeks in the refrigerator.

 

The BEST Tahini Lemon Dressing

Ingredients

•  1/2 cup water
• 1/2 cup tahini
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• the juice of 1 lemon
• 2 teaspoons soy sauce, liquid aminos, or gluten-free tamari 
• 3 cloves garlic
• 1 tablespoon raw sesame seeds
• 1 teaspoon salt, or to taste
• 1 tablespoon fresh chives, chopped
• 1/4 cup fresh parsley leaves

Method

1. Toss all ingredients into a Vitamix, food processor, or standard kitchen blender.
2. Blend until well combined and smooth.  Add more water if necessary to thin.
3. Store in a glass jar in the refrigerator. Use within 2-3 weeks

 recipe source:  http://frugallysustainable.com/

This dressing is great on salads, but also as a sauce for hot food too. It's especially great on bbq chicken.

Last night I sauteed some garden zucchini and put it atop a bowl full of quinoa (I love Costco's frozen quinoa & kale!)

Then, I poured a generous amount of the dressing on and topped with fresh garden chives.

A masterpiece -- so simple and delicious, plus fast!

But, you know what's even YUMMIER than this?

My little granddaughter  :-) 
She's 7 weeks old now and I could just eat her up!

WDW - Refrigerator Chocolate Chip Cookie Dough

Warning:  this post contains information that you may wish you had never heard.   It makes eating fresh hot cookies dangerously easy.  If you continue to read, please realize you do so at your own risk.  You have been warned.

Hey!  You're not still here, are you?  Uh-oh...

 

Have you ever just craved a warm chocolate chip cookie but didn't want to take the time/effort to make them?

Or, have you ever wished you could have fresh-out-of-the-oven cookies when you have guests over? 

Or, could you be one of "those people" who happen to like finding a bowl of cookie dough in the fridge???  (of course, I'm not.)

Well, the answer is this recipe!  You can make the dough for these cookies up to 2 weeks in advance.  All you do is scoop dough directly out of the fridge and bake for 9-11 minutes.   VOILA!  Fresh, hot cookies.  And not to mention perfect, ooey-gooey ones, too.  I was amazed at how good these turned out.  You can make one, two, or ten! Who knew you could do this?

The funny thing is, this is just the basic Toll House recipe, with an extra 1/4 cup flour added in. 

Recently, we had a family over for dinner.  After dinner, I took 2 minutes to scoop out some cookie dough.  In about 10 short minutes the house smelled amazing and I was serving fresh from the oven cookies.  They were a hit!

I'm planning to make these for a dessert bar at a baby shower next week.  Imagine the yummy aroma when my guests arrive! And wait until they see that the cookies are still warm.

And by the way, if you don't use a cookie scoop to make cookies, you are really missing out!  Uniform cookies, lickety split!  One of my favorite kitchen tools.  

Now if you'll excuse me, I think we are out of cookie dough...

Refrigerator Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chips

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. (REFRIGERATE AND REST A DAY.) Drop by rounded tablespoon (or use a 1 tablespoon cookie scoop)onto ungreased baking sheets.

Bake for 9 to 11 minutes or until lightly golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool. 

WDW - creamy goddess salad dressing

 

My favorite dressing when I was a kid was "green goddess."  I'm not sure where the name came from (or what was in it), but I loved the creamy consistency.   Creamy dressings are just so wonderful... but they usually contain yukky mayonnaise.   So we stick to mostly vinaigrettes.  When I came across this dressing recipe using tahini, I thought it was a brilliant yet healthy way to add some creaminess to a salad.  I have made it a couple times now, and I just love it!

Tonight I made a salad using our fantastic fresh garden greens and beets (which I oven-roasted), some avocado, leftover steak, and this lovely dressing.   With daylight savings time in action, and the warm weather, this felt like the perfect summer dinner.

 Lemon Tahini goddess dressing

•  1/4 cup water
• 1/4 cup tahini
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• the juice of 1/2 lemon
• 1 teaspoons organic soy sauce, liquid aminos, or gluten-free tamari 
• 1 clove garlic
• 1/2 tablespoon raw sesame seeds
• 1/2 teaspoon salt, or to taste
• 1/2 tablespoon fresh chives, chopped
• 1/8 cup fresh parsley leaves

1. Toss all ingredients into a Vitamix, small food processor, or standard kitchen blender.
2. Blend until well combined and smooth.

Store in a glass jar in the refrigerator. Use within 1 week.