Made this today and it was delicious with our "Cafe Rio" type salads. Yum!

Pico De Gallo

6-8 large tomatoes (I used roma)
1 green bell pepper
1 large red onion
1 large cucumber
2-3 jalapenos
1 bunch cilantro (I used fresh from my sun room:)
1/4-1/2 cup lime juice
salt to taste

This makes a very large batch.

Yummy Wheat Bread

I have been making this bread for a few months now and it is delicious.  I have been substituting half the wheat flour for white flour to ease my family into wheat bread.

Honey Whole Wheat Bread
(From the Kitchen of Katrina Smith)

3 cups whole wheat flour
1 T vital wheat glutten (find it at Maceys)
2 packets of yeast
2 1/2 cups warm water

In a large mixing bowl (I use my KitchenAid), add the 3 cups flour, wheat gluten, and yest. Stir. Add in warm water and stir until combined. Let sit for 10 minutes.

1/3 cup canola oil
1/3 cup honey
1 1/2 T lemon juice or vinegar
1 T salt
3 1/2 to 4 cups whole wheat flour (I use white flour)

Mix the oil, honey, lemon juice, and salt in a small bowl. Add to flour mixture after the 10 minutes. Mix until combined. Add in the additional flour and mix. Now knead the dough for ten minutes with the dough hook of the mixer. When it is done divide the dough into two loaves. Make sure they are even. Shape them into loaf form. Place the dough into 2 loaf pans that have been sprayed with cooking spray. Cover with a clean towel and let rise for 30 minutes.

Preheat the oven to 350 degrees. After the loaves have risen, bake them for 30 minutes. They should be golden brown. Let cool before slicing, if you can wait:) You can freeze on of the loaves if you wish.

Basil

I have been growing my own Basil and it's so fun to go snip a few leaves to put in my spaghetti sauce but I want to try making this pesto sauce. 

Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste


1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processors with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.


Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

These were soooo delicious!

Finn's Cafe Traditional Norwegian Waffles

Ingredients: 6 eggs
1 cup sugar
1/4 cup sour cream
1 cup flour (I used wheat flour)
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon dried ginger
cooking spray
waffle toppings

Batter:

1. Combine 6 eggs and 1 cup of sugar. Whip until firm peaks are formed.
2. Blend in 1/4 cups of sour cream.
3. Add 1 cup flour and 1/8 teaspoon each of nutmeg, cardamom and dried ginger; fold in until thoroughly mixed.
4. Chill batter in refrigerator for at least 1 hour.

Cooking:

Preheat waffle iron and mist with cooking spray (Pam). Gently pour in batter. Cook until golden brown (2-4 minutes).

Traditionally served with sour cream and lingonberries, but also goes great with any of your favorite jams, syrups or butters!

Make it Love it

http://www.makeit-loveit.com/

This blog has some great tutorials on repurposing clothing. Check out the purse from an old sweater and a boys vest from old pants.

Spinach Pasta Salad

Bow Tie Pasta Salad
John Butterfield

16 ounce package of bow tie pasta, cooked al dente

Marinate the pasta 8 hours or overnight in:

• ½ cup oil
• 2/3 cup teriyaki sauce
• ½ tsp each of salt and pepper
• 6 tablespoons of sugar
• 2/3 cup white vinegar

After marinating pasta overnight add the following ingredients:

• 10 ounces of baby spinach
• 2 large cans of mandarin oranges
• 1/8 cup sesame seeds
• 2 cans water chestnuts sliced
• 6 ounces dried cranberries
• 6 ounces honey roasted peanuts
• 1 cup chopped green onions

Be sure to add all of the marinade to the salad as it acts as a dressing.

Pancakes

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract 
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3").   Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.