flawless focaccia bread

I have a hard time finding focaccia bread at the store. I came across this recipe on marta writes, a blog i follow. I love this recipe because the bread is baked in a 9x13 pan and it's so good! When I made it I somehow skipped passed the step that said to grease the pan. Needless to say, the bread came out a little crumbly. I plan to make it again tomorrow the right way ;)



2 hours, start to finish

2 cups warm water
1 pkg. active dry yeast (not instant)
1 Tbs. sugar
4 cups flour
2 tsp. salt
1-2 Tbs. Italian seasonings 

Toppings.
1/2 cup butter, melted
garlic salt
Parmesan cheese, grated 

Directions.
1. In small bowl, dissolve yeast in 1/2 cup warm water.

2. Blend together remaining 1 1/2 cup warm water, dissolved yeast, sugar, flour and salt in mixer bowl. Combine well. Mix in Italian seasonings. Cover the bowl with plastic wrap and let dough rise to double or more (about an hour).

3. Grease a 9x13 pan. Scoop dough into prepared pan, dough will be very sticky. You'll be tempted, but don't add any extra flour. Butter your clean hands and coax the dough into all the edges of the pan.

4. Let dough rise again for 20 minutes, meanwhile preheat oven to 400. Before baking, poke indents in the focaccia with your fingers. Drizzle melted butter over the top of the bread. Sprinkle some garlic salt over the top and add a couple handfuls of Parmesan cheese. 

5. Bake 20 minutes. After cooling for ten minutes, turn focaccia out on cutting board and slice into thick breadsticks. Pile them into a bread basket and serve to hungry guests. 

Potato Vegetable Soup

This soup is thick, chunky and filling.

Makes 8 1-cup servings

3 med potatoes, scrubbed and cut into 1/2-inch cubes
2 celery stalks, sliced
1 large carrot, sliced
2 c shredded green cabbage
3 c water
1 c fortified unsweetened soy- or rice milk
3/4 t salt
1/4 t black pepper

Combine potatoes, celery, carrot, cabbage, and water in large pot. Bring to a simmer, then cover and cook until tender, about 15 minutes.

Transfer about 3 cups of the mixture to a blender. Add non-dairy milk, salt, and pepper. Hold lid on tightly and blend until completely smooth, about 30 seconds, then return to the pot and stir to mix. Heat gently before serving.

Per 1-cup serving

• Calories 77
• Fat .6 g
• Protein 2.5 g
• Carbs 16.4 g
• Sugar 2.4g
• FIber 2.8 g
• Vit C 13.3 mg
• Beta Carotene: 736 mcg
• Vit E .2 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D; recipe by Jennifer Raymond, M.S, R.D

delicious raw fudge

I made this fudge a few weeks ago and had to give it to everyone to try. You won't believe how rich it is, but all the ingredients are good for you, so it's guilt free! No one could believe it was raw and healthy! You won't be able to have just one piece, promise.




Combine 1 c coconut oil, 1 c agave nectar (or honey or brown rice syrup), 1 c coconut in a food processor. Take a 1/2 cup measuring cup and fill it 3/4 full of carob powder, fill the rest with cacao. Blend. Mix in 1 c almonds. Spread mixture in a 9x13 pan. Put it in the freezer for about 1 hour or until it sets. You can keep it in the fridge or freezer and snack whenever you get a sweet craving.

from http://www.naturesknockout.com

Pumpkin Smoothie

I made this smoothie tonight and Ryan said it made him want to eat a pumpkin pie. I'm not a huge pumpkin pie fan, but if you are you'll enjoy this! Plus it's a lot healthier for you. Pumpkin is a wonderful source of vitamin A and beta-carotene, making it a tasty and healthy addition to your diet. With autumn in full swing and pumpkin in season, be sure to pick some up at your local grocery to make this delicious smoothie, reminiscent of homemade pumpkin pie!

Pumpkin Smoothie Directions Makes six 1-cup servings 1 15-ounce can pumpkin purée 2 cups soymilk, or to taste 2 cups ice 2 tbsp maple syrup, or to taste 1 tablespoon vanilla extract, or to taste 1 tablespoon pumpkin pie spice, or to taste (alternatively, can use a combination of cinnamon, nutmeg, and allspice) Combine all ingredients in blender. Blend for 1 to 2 minutes until everything is incorporated. Nutrition Information Per serving (1 cup): 95 calories 1.7 g fat 0.4 g saturated fat 14.5% calories from fat 0 mg cholesterol 16.8 g carbohydrate 3.1 g fiber 8.7 g sugar 3.7 g protein 51 mg sodium 3.4 mg vitamin C 4920 mcg beta-carotene 1.9 mg vitamin E 129 mg calcium 2.1 mg iron Recipe from Mary Ohno

Fast Lane Chow Mein

I've made this dish several times, it's so easy and Ryan loves it!

Be sure to choose a vegetarian brand ramen soup where the noodles are baked rather than fried.
Makes 6 1-cup servings

1 1/2 cups water, divided
1 small onion, chopped
2 garlic cloves, minced
1 celery stalk, thinly sliced
1 c sliced mushrooms (about 1/4 pound)
1/2 c thinly sliced green cabbage
1 c chopped bok choy or broccoli florets
2 packages vegetarian ramen soup

Heat 1/2 c water in large pot. Add onion and garlic and cook until onion is soft, about 5 minutes.

Add celery, mushrooms, cabbage, and bok choy or broccoli.

Break ramen noodles into pieces and add to vegetables along with one of the ramen seasoning packets and remaining 1 c water. Stir to mix, then cover and cook over medium-high heat until vegetables and noodles are tender, 5 to7 minutes. Stir occasionally and add a bit more water if mixture begins to stick.

Per 1-cup serving

• Calories 90
• Fat .6 g
• Protein 3.6 g
• Carb 17.6 g
• Sugar 1.2 g
• Fiber 1.6g
• Calcium 27 mg

Vegetarian Swiss Steak

Ryan loved this because the Seitan satisfied his meat craving. Seitan is made from wheat and has a taste and texture like Chicken.

Makes 8 1-cup servings
1 large onion
1/2 c white wine or water
3 c sliced mushrooms
1 large green bell pepper, seeded and diced
1 red bell pepper, seeded and diced (optional)
2 T minced garlic (about 8 large cloves)
2 T chopped fresh basil, or 2 t dried
1/4 c light miso, dissolved in 1/2 c water
1 28-ounce can chopped tomatoes
1/4 t black pepper
16 oz seitan, cut into thick slices

Cut onion in half, then into thin slices. Heat wine or water in a large skillet or pot and braise onion until soft, about 5 minutes. Add the mushrooms, green bell pepper, red bell pepper (if using), garlic, and basil. Continue cooking over medium heat for 8 to 10 minutes, then stir in the dissolved miso, tomatoes, and back pepper. Simmer 5 minutes.

Preheat oven to 350.

Spread 1/2 c of sauce evenly in the bottom of a large casserole dish. Arrange the seitan slices in the dish, then cover with the rest of the sauce. Cover the dish and bake for 20 to 25 minutes.

Per 1-cup serving

• Calories 130
• Fat: 1.1 g
• Protein 14.9 g
• Carbs 14.4 g
• Sugar: 5.5g
• Fiber 2.6 g

from nutritionmd.org/recipes