Thursday, April 22, 2010

Lettuce Wraps

 These are delicious! The crispy lettuce, special sauce, mushrooms and water chestnuts, it's all a perfect combination. Just a warning, your husbands probably won't LOVE them like you will, because they contain lettuce and healthy food. :) But give these a try and you will see what I'm talking about! A couple of tips: These require a bit of chopping, so maybe chop the vegetables and make the special sauce beforehand. Also, for the fried rice noodles, I just used plain old chow mein noodles and didn't fry them, just put them on top of everything inside the lettuce cup. AND, one more thing, I have some rice wine vinegar if anyone wants to borrow it. Thanks to my sis-in-law Chelsea for the recipe!

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
4 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
Taste it and add more if it needs it
Fried Rice noodles
· Dry rice noodles
· Oil
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
Make the Fried rice noodles by heating oil in a fry pan Add small amounts of rice noodles let them fry until they puff up, take them off and let them drain extra oil on a paper towel. I like to add a little salt to them.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". And fried noodles
Top with"Special Sauce". Serve with Chili paste and Mustard

Peanut Butter Chocolate Chip Oatmeal Cookies

This is yet another recipe from the talented Jonna, who's website is Truly, these are probably my favorite cookies of ALL time now! And Dallin says they're his favorite too. I like to call them "loaded cookies," because they are chock-full of everything that makes a cookie good: oatmeal, peanut butter, gooey warm chocolate chips... just go make them right now! 

1/2 cup butter, softened
 3/4 cup brown sugar
 3/4 cup white sugar
 3/4 cup peanut butter
 1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup rolled oats
1 cup semisweet chocolate chips


1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks. Notes: I baked these cookies and followed the recipe exactly. (about 9 minutes baking time) They don’t spread very much so you can fit quite a few on one baking sheet. These cookies also come out of the oven very soft, so be sure to let them cool on the sheet for several minutes before attempting to remove or they’ll just crumble and fall apart. So good!

Warm Wheat Bread

Oh My Goodness, this is really great wheat bread! Of course, I didn't just come up with  the recipe myself- I'm not a good cook, I just use other people's good recipes! This recipe is from a wonderful recipe blog, called You should head over there and check out all of her amazing recipes. This recipe is copied and pasted directly from her website. Try this, it's better than Great Harvest wheat bread (at least, that's what Dallin says)!
(sorry, not the best picture, again)

*** I cut this recipe in half and it made two loaves, and you can freeze the extra loaf in two large ziploc bags***

4 cups water
1/2 Cup shortening or butter
1/2 cup sugar
1/2 cup Molasses
1 Tablespoon salt
2 Tablespoons yeast
1/2 teaspoon sugar in 1/2 cup warm water.
9 cups Whole Wheat Flour
2 cups White Flour
Mix above ingredients together.  Add 6 cups of whole wheat flour and mix well, until smooth. Cover this dough and let rise til doubled (about 20 minutes).  Now add 3 cups more Whole Wheat flour and 2 cups White flour.  Mix well, and knead for about 10 minutes.  The dough should be a soft firm, but not sticky.  All the dough will pull away from the sides of the bowl, and you can form a nice ball of dough.
Cover and raise till double.  (about 45 minutes).  Punch down (knead for 5 minutes) and put into 4 loaf pans.  Let rise until dough is risen about 1 to 1 1/4 inches above the sides of the pan.  Bake at 350 degrees for about 40 minutes.  I like to bakes my loaves in the middle of the oven.  For the last 10 minutes of baking time, I place a loose foil tent over the tops, so that they don’t get to brown.
You will know that the loaves of bread are done, by tapping the tops of the loaves.  If it sounds hollow, that is a good indication they are not doughy on the inside!

Thursday, April 8, 2010

Fresh Veggie Stir Fry

Fresh Veggie Stir Fry

(all fresh)

  • 1 Zuccini
  • 1 tomato
  • 1 onion
  • 1-2 red, green or yellow peppers
  • 1 package of mushrooms
  • 1/2 package of broccoli slaw
  • 1-2 garlics
  • 1-2 TBS Olive Oil
  • Salt and Pepper

  • Slice all ingredients. I like to use big slices.
  • Heat up oil in skillet.
  • When oil is hot, slide everything except the tomato into the pan.
  • Fry for approx. 7-10 minutes, stirring often.
  • Take off heat when veggies are as crisp or soft as you like them. The longer you cook them the softer they will be.
Take off of heat, add to serving dish and add slices of tomato to the top.

Monday, April 5, 2010

Lion House Rolls and Bread

My sister-in-law gave me this recipe for rolls and bread. It makes the yummiest rolls! I decided to give it a shot (after many failed attempts at bread-making). This is the best recipe! Just don't forget: let your yeast/water/sugar mixture sit for at least 10 minutes (cover the bowl, and maybe turn on the oven and open the door for more warmth in the room). 


-2 T yeast
-1 cup hot water
-1/4 cup sugar
1/4 cup butter
1 1/2 cups milk
-6 cups flour
-2 eggs
2 tsp. salt


Mix together the yeast, sugar and water. Let sit until it gets all bubbly and weird-looking. 

Put butter and milk in a bowl and microwave for 3 minutes. Set aside. 

Add 3 cups flour to yeast mixture and mix well. Add eggs and mix well. Add milk and butter mixture and keep on mixing! Add salt and the rest of the flour a little at a time until dough is elastic and there are no lumps. Knead for 5-10 minutes. 

Make into rolls and place on greased cookie sheet (or put in two separate bowls if you're making bread), cover with a hand towel and let rise 20-40 minutes (make sure they're in a warm environment!). 

For rolls: Bake at 375* for 15-20 minutes. 
For bread loaves: Baked at 350* for 30-35 minutes. This is my adaptation, since the recipe didn't say what temperature for bread. It could be different if you're not living at sea level elevation, so keep checking on the bread and go by how golden-brown the top looks. 

The rolls and bread are done if they sound hollow when you tap on the top. 

Saturday, April 3, 2010

Homemade Granola Bars

I do not claim this recipe as my own! I got this from this great vegan mothers' blog: I just loved this recipe and many of the other recipes on her blog!


1 1/2 cups rolled oats
1/2 cup wheat flour
2/3 cups GrapeNuts cereal
1/2 tsp. cinnamon (I use about 1 T.)
1 beaten egg
1/3 cup applesauce 
1/4 cup honey
3 T. brown sugar
2 T. grapeseed or coconut oil (or regular olive oil)
1/4 cup unsalted sunflower seeds 
1/4 cup chopped walnuts (optional)

I also added in:
1/2 cup dried cranberries
1/2- 1 cup peanut butter


Line a 9x13 inch baking dish with tin foil (I like to double the recipe and use a cookie sheet for baking). Spray with cooking spray. 
In large bowl, stir oats, flour, cereal and cinnamon. Add egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in sunflower seeds, walnuts, fruit, coconut, and anything else you can think of (we're trying to keep these semi-healthy!). Spread in pan, press down with fingers. Bake at 375* for 30 minutes (I baked them for 20 minutes). 

These can be frozen in ziploc bags. 

Wheat Tortillas

Wheat Tortillas

These are really great, and they can be refrigerated or frozen if you have extras. One recipe batch makes about 18 tortillas (depending on how big you want them). 


1 cup flour
4 cups wheat flour
1/2 cup shortening
1 tsp. salt
1 1/2 cups boiling water


Stir flours and salt. Rub in shortening by hand until the mix reaches the texture of oatmeal. Make a well in the center of the dough pour in boiling water. Mix with a fork until evenly mixed. Knead until dough is not sticky. 
Make mix into balls the size of golf balls. Place on greased tray; cover with a cloth and let sit for at least 1 hour, up to 8 hours. 
Heat frying pan over medium-high heat. Roll out tortillas until desired thickness. Fry for 30 seconds on one side, then flip and fry for 30 seconds on other side.