Recipes

The Only Homemade Bread I Can Make Successfully

March 9, 2012 By Leigh Ann 3 Comments

I am a terrible baker. I mean really terrible. I mess-up no bake cookies. The man of my prayers loves to tease me about my abilities (and don’t even get him started on my confusion about garlic). However, I love to make our bread. It has taken me several trial and error attempts, but I finally found a bread that we absolutely love. To be honest, it’s the only bread that I make we will eat. The rest turn out like bricks …

Anyone Can Make It Homemade Bread

Ingredients:

3-4 cups King Arthur Bread Flour (sometimes, I’ll do half whole wheat, but not always)
1 cup rolled oats
1/4 cup honey
1/4 cup coconut oil, melted
1 Tablespoon active yeast
1 1/3 cup warm water
1 Tablespoon Flaxseed
1 teaspoon salt

Method:

Combine warm water, yeast, and honey in standing mixer bowl. Let stand for 5 minutes, or until bubbly. In the meantime, melt your coconut oil so it has time to cool a bit. Once your yeast is activated, add your (cooled) melted coconut oil. Mix well. Add oats, Flaxseed , salt and flour. Only add as much flour as you need to make a moist, non-sticky dough. Mix in your stand mixer on the knead setting (on mine that’s 4). Knead for 5-10 minutes. Remove from bowl. Knead by hand a few more minutes.

Place dough in a large, greased (with butter or coconut oil) bowl. Cover and let rise until doubled.

Punch down. Knead (on floured surface) for 5 minutes by hand. You want to get all the air bubbles out. Divide the dough in half. Shape each into a bread log. Place in 2 greased (with butter or coconut oil) bread pans. Cover and let rise until doubled. I like to wait until it’s about half an inch above my pan (it will rise more in oven). This takes at least an hour in a warm kitchen.

Preheat oven to 350ºF. Bake bread for 30-45 minutes. Your bread should be fully browned on all sides. Let the bread rest for 10 minutes before turning out onto your cooling rack.

Yields: 2 loaves of yummy bread

Enjoy!

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This post is linked to Monday Mania, Mangia Monday, Make Your Own Monday.

This post contains my referral links. Please see my disclosure policy here.

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Filed Under: In The Kitchen, Recipes

Sizzlin Soup Series – A Free Gift to You

February 17, 2012 By Leigh Ann 3 Comments

Welcome back to Sizzlin’ Soups! It’s been so fun teaming up with Quick and Easy Cheap and Healthy, Day2Day Joys, Christian Mommy Blogger, The Humbled Homemaker, and The Purposed Heart to bring you so many wonderful soup recipes.

If you have missed any of the soups so far, check them out by clicking below:

Creamy Chicken and Vegetable Chowder from LeighAnn

Sausage & Kale Italian Zuppa from Rachel

Sweet Potato & Sausage Soup from Nikki

Creamy Chicken & Rice Soup from Erin

Slow Cooker Chicken and Whole Wheat Garlic Dumplings from Anne

And now for our last featured soup, Simple and Delicious Potato Soup, from Mindy at The Purposed Heart. This basic potato soup comes together very easily and will please young and old alike. Dress it up with some fun garnishes to give it even more flavor!

Head over to The Purposed Heart to get the recipe for Simple and Delicious Potato Soup.

And now for the best part! We have compiled a free ebook with 12 delicious and nutritious soup recipes just for you!

Here’s a sneak peek at some of the recipe titles:

Santa Fe Taco Soup
Turkey Soup with Barley and Quinoa
Easiest Chicken Tortilla Soup Ever
Chicken and Quinoa Dumplings

As a thank you for joining us over the last six weeks, we are offering this ebook free to all of our subscribers! Anyone who subscribes by email or RSS to The Purposed Heart, Intentional By Grace, The Humbled Homemaker, Quick and Easy, Cheap and Healthy, Christian Mommy Blogger, or Day 2 Day Joys will get a free digital copy of this book!

If you are already a subscriber to one of the blogs mentioned above, you will automatically get a copy of Sizzlin’ Soups at the bottom of your email or RSS feed.

If you aren’t an email or RSS subscriber yet, you may sign up to receive your free copy as well. Once you subscribe a free copy of Sizzlin’ Soups will be sent to your email or RSS feeder along with the next post. Enjoy!

Filed Under: Books & Reading, In The Kitchen, Recipes

Sizzlin’ Soup Series: Slow Cooker Chicken & Dumplings {Quick and Easy, Cheap and Healthy}

February 10, 2012 By Leigh Ann Leave a Comment

Welcome back to Sizzlin’ Soups! Quick and Easy Cheap and Healthy, Day2Day Joys, Christian Mommy Blogger, The Humbled Homemaker, The Purposed Heart and myself have had a lot of fun bringing you our favorite heart-warming soup recipes.

In case you missed them, we’ve already featured:

Creamy Chicken and Vegetable Chowder from yours truly

Sausage & Kale Italian Zuppa from Rachel

Sweet Potato & Sausage Soup from Nikki

and Creamy Chicken & Rice Soup from Erin.

These are recipes I will definitely be adding to my meal-planning rotation! And we’re going to make it easy for you to do just that … and then some. Next week, we will have a free gift for you after our last installment that you will definitely want to take advantage of! Be sure to subscribe to one of the above blogs so that you don’t miss out on the announcement!

Now on to this week’s soup.

This week Anne at Quick and Easy Cheap and Healthy is bringing us Chicken & Dumplings, healthified and simplified with the aid of a slow cooker. Here’s what she says about it:

I’ve had fun experimenting with Chicken & Dumplings in the crock pot. Delicious comfort food that I will definitely be making again and again. I started with this chicken and dumpling recipe at Goodbite.com, and modified it to make it easier and healthier. I don’t do extra work. Keep it to the minimum! So this is simplified for anybody like me who doesn’t have time for extra steps.

Get the recipe for Slow Cooker Chicken & Whole Wheat Garlic Dumplings over at Quick and Easy Cheap and Healthy today! And don’t forget to check back next week for our last soup of the series, and news about our free gift to you!

By the way, if you’re enjoying this post, please consider subscribing to my blog.

Filed Under: In The Kitchen, Recipes

Sizzilin’ Soups Series: Creamy Chicken and Vegetable Chowder {20 Minute Meal}

January 13, 2012 By Leigh Ann 43 Comments

It’s that time of year when the big stock pots come out, the broth starts simmering, and the mouths start watering. It’s soup season ya’ll, and I’m excited. I love soup – comfort food of all comfort foods, if you ask me. Actually, if you ask all the lovely ladies who will be joining me in bringing you a whole bowl full of sizzilin’ soup recipes!

For the next 6 weeks, we will be sharing with you our favorite cozy soups. Not to mention, each soup will use good, wholesome ingredients! At the end of the 6-week series, we will have a surprise for you. *hint: it’s FREE*

To be sure you don’t miss out, consider subscribing to Intentional By Grace, or any one of these participating blogs:

Rachel @ Day 2 Day Joys
Nikki @ Christian Mommy Blogger
Erin @ The Humbled Homemaker
Anne @ Quick and Easy Cheap and Healthy
Mindy @ The Purposed Heart

Now without further ado, this week’s soup is Creamy Chicken and Vegetable Chowder.

The added bonus? It only takes twenty minutes to prepare!

Creamy Chicken and Vegetable Chowder

What you need:

1 cup fresh or frozen broccoli
1 cup whole kernel corn
1/2 cup water
1 cup chicken broth
1/2 a small onion, chopped (optional)
1-2 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon celery seed
1 Tablespoon dried parsley
1.5 cups shredded chicken or meatless, if none is prepared (I cook whole chickens and freeze the meat for quick meals)
2 cups milk (full fat, preferably raw)
1 cup cheddar cheese, grated

To Make:

Combine the vegetables, water, broth, onion, garlic, thyme, and parsley in a large saucepan; bring to a boil. Once it is boiling, reduce the heat. Cover your pot and simmer until the vegetables are tender. This will take about eight minutes.

Note: Don’t do what I did and put your chicken in yet. It will turn all mushy. Will taste fine, but no one likes mushy chicken.

Once your vegetables are tender, add the chicken, milk, and 3/4 cup of cheese. Now is a good time to add salt and pepper to taste.

Continue cooking until heated through and the cheese is melted. This should take about five minutes. Taste to ensure your seasonings are good, then sprinkle with the remaining cheese.

Serve alongside warm, homemade bread for a cozy, shake your rear and do the chicken dance (maybe that’s just me) dinner!

Be sure to check back next week for Rachel from Day 2 Day Joys‘ sizzlin’ soup recipe!

By the way, if you’re enjoying this post, please consider subscribing to my blog.

What about you? What’s your favorite soup?

This post is linked to Easy Natural Food, The Healthy Home Economist, Simple Lives Thursday, Pennywise Platter, Tuesdays at the Table, Full Plate Thursdays, & A Delightful Home!

Filed Under: In The Kitchen, Recipes

Easy Chicken on a Bed of Root Vegetables {Guest Post}

January 6, 2012 By Leigh Ann 3 Comments

When asked what your favorite thing is about the cooler weather, everyone in my neck of the woods starts talking about football and pretty leaves, I generally pipe off with, “I love crock pots!” I get some pretty funny looks and the occasional polite giggle. But I don’t mind. While they slave away in the kitchen, I’ll leave my maid – Miss Crock Pot – to do all my work while I watch the snow fall outside.

This is one of my favorite recipes because it’s so incredibly simple, and yet, it’s full of all the goodness you would expect from a meal that’s been slaved over all day. Not to mention, it’s man friendly – meat and potatoes. The husband loves that.

I’m over at Stacy Makes Cents today. Come on over to see what recipe I’m raving about … {continue reading}.

By the way, Stacy Makes Cents should be added to your daily blog reading list. She’s funny, practical, and downright loveable. When I was walking through my season of mild depression, she was right there with me every step of the way – praying for me, texting me, emailing me, etc. multiple times a day! I am so grateful for her friendship.

Filed Under: In The Kitchen, Recipes

7 Quick and Easy 20 Minute Dinner Recipes for the Busy Holiday Season

December 13, 2011 By Leigh Ann Leave a Comment

Do you have holiday shopping still to do?

Are you trying to figure out how you’re going to feed your family while baking treats for your children’s school parties?

Need something to feed the babysitter and children while you’re at your husband’s work Christmas party?

Well, I have what you need.

Follow me over at the Homemaker’s Challenge, where I have compiled a list of 7 quick and easy meals that only take twenty minutes from start to finish {maybe even less} to prepare. Continue reading…

By the way, if you’re enjoying this post, please consider subscribing to my blog, and receive a free copy of Healthy Holidays: Slightly Indulgent Sweet Treats.

Filed Under: In The Kitchen, Recipes

Unbelieveable Chocolate Applesauce Bars

December 9, 2011 By Leigh Ann 7 Comments

In a previous life, I despised chocolate. I thought it was nasty, gross, and a waste of good, hard earned money. Notice I said in a previous life. I also didn’t like coconut, but that changed when I got pregnant with Samuel and craved coconut.all.the.time. Now? I like it. I love it. I want some more of it. I try so hard, but I can’t rise above it … oh, sorry.

Chocolate. I was talking about chocolate. I really love chocolate now.

Why the change? I discovered real chocolate. Not the chemical laden, high fructose carrying, light colored stuff they deem worthy of the name chocolate. That’s nasty. The real, dark stuff. Now, that’s where it’s at.

Speaking of which, I need to find some chocolate in this house…can’t tell you about a chocolate recipe without chocolate hanging out of my mouth, now can I?

Ok, where were we?

Ah, yes, I was going to tell you about Unbelieveable Chocolate Applesauce Bars.

What’s that you say? The recipe? Yes, we’ll get there. My, my, are we in a hurry? Ok, ok…here’s the recipe. Go make them. You won’t regret it!

Unbelievable Chocolate-Applesauce Bars

Ingredients:

½ cup coconut oil
2 ounces of chocolate
½ cup sucanat(or organic raw sugar)
1 cup pastry flour
1 cup applesauce
2 eggs
1 teaspoon vanilla (preferably homemade)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ – 1 cup chopped walnuts

To Make:

Heat oven to 350°. Melt coconut oil and chocolate over low heat until melted; remove from heat. Stir in remaining ingredients. Spread in a greased baking pan. Bake until top springs back when touched.

13x9x2 inches ~ 20-25 minutes
9x9x2 inches ~ 35-40 minutes
8x8x2 inches~40-45 minutes

Cut into bars, 2×1 inch, while warm.

Yields: About 3 dozen

Want more where this came from? Then, subscribe to Intentional By Grace, and receive your free copy of Healthy Holidays: Slightly Indulgent Sweet Treats. There are over 20 yummy treats inside the covers (virtually, of course) of this amazing book.

Don’t forget to check out The Humbled Homemaker, The Purposed Heart, and Quick and Easy Cheap and Healthy – all lovely contributors to this “sweet” book.

Find Intentional By Grace
On Facebook: Intentional By Grace
On Twitter: @n10tionalgrace

This post contains my referral link. Please see my disclosure policy here.

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Filed Under: In The Kitchen, Recipes

Two Week Menu Plan {11/7 – 11/20} and a Baked Fish Recipe

November 7, 2011 By Leigh Ann 6 Comments

Healthy, real food cooking is not for the faint of heart. It’s certainly not for lazy women. If you want to feed your family real, nutritional food you have to be willing to put in the work. Bottom line.

Now, confession … I am lazy. I ~~like~~ love comfort and ease. I love to procrastinate. I do not like foods that can’t be put together in two minutes. Period.

I am so consumed with myself and my agenda that I have failed to provide my family with good nutritious meals lately. Yes, can I give you 101 excuses?

I’m sick, and I can’t seem to kick this cold even with my natural remedies. The Flu Fighting Series came too late.
I have more writing to do than I can keep up with. Did you see my update last week?
We’ve been out of town.
We had company.
Samuel is teething.
I’m not sleeping well.

And on and on it goes. But the bottom line is that I care more about myself and my agenda than I do caring for my family right now. *blush*

Living intentionally by grace means sometimes you have to really understand grace. God has been taking me through an obstacle course of humility honing my heart to reflect His, and for that I am grateful. I think in order to understand grace, you must first understand your depravity. You have to see yourself rightly – lazy, selfish, imperfect.

With that said, this week, I’m getting back in the groove. My only focus is feeding my family well. It’s going to be hard because I’m out of practice. However, I have to start somewhere. First, I’m taking my microwave to the garage. I’m done with it. I rely on it too much for “quick fixes.” Then, each day I will be intentional to plan, and carry out my plan.

So without further ado, here is my two week menu plan.

11/7 – 11/13

Breakfast

Monday – Scrambled Eggs, Peaches & Yogurt
Tuesday – Baked Oatmeal Sweet Potato, Kefir Smoothie
Wednesday – Pancakes w/ homemade syrup
Thursday – Baked Oatmeal Sweet Potato (Leftovers), Kefir Smoothie
Friday – Egg in a Hole, Kefir Smoothie
Saturday – Pancakes w/ homemade syrup
Sunday - Immune Boosting Breakfast Lentil Soup w/ Rice and Bok Choy

Lunch

Shredded Chicken Salad x 2
Peanut Butter & Blackberry Jam w/ Carrot Sticks x 2
Leftovers x 2
Loaded Salad

Dinner

Monday – Baked Whitefish (recipe below) w/ steamed broccoli & carrots w/ butter
Tuesday – Mark Grill – Chicken Breast however he wants w/ Brussels sprouts and sauteed bok choy
Wednesday – BBQ Ribs in Crockpot w/ sweet potatoes & green beans
Thursday – Cajun Chicken Pasta w/ green salad
Friday – Crockpot Beef Stew
Saturday – Leftovers
Sunday – Tacos w/ black beans and rice

11/14 – 11/20

Breakfast

Monday – Scrambled Eggs, Blueberries & Yogurt
Tuesday – Leftover Immune Boosting Breakfast Lentil Soup w/ Rice and Bok Choy
Wednesday – Pumpkin Granola, Kefir Smoothie
Thursday – Egg in a Hole, Kefir Smoothie
Friday – Pumpkin Granola (Leftovers), Kefir Smoothie
Saturday – Pancakes w/ homemade syrup
Sunday – Soaked Quinoa Porridge

Lunch
Peanut Butter & Blackberry Jam w/ Carrot Sticks x 2
Leftovers x 2
Loaded Salad x 3

Dinner

Monday – Shrimp – not sure how I want to make it yet
Tuesday – Mark Grill – Pork Chops (however he wants) w/ broccoli & carrots
Wednesday – BBQ Ribs in Crockpot w/ sweet potatoes & green beans
Thursday – Chicken Enchiladas w/ Black Beans and Rice
Friday – Spaghetti w/ Salad
Saturday – Leftovers
Sunday – Tacos w/ black beans and rice

—–

Baked Whitefish

4 filets (flounder, tilapia, or cod are some of our favorites)
juice of 1 lemon or lime or orange
1 T of coconut oil (at least)
Salt to taste
Fresh Ground pepper to taste
1 T fresh herbs (parsley, thyme, rosemary are some of our favorites) or 1 t of dried herbs
Cayenne pepper to taste (optional)

Place fish in a well oiled baking dish. Squeeze juice of fruit over the fish, add herbs and seasonings, spoon out your coconut oil over each piece (I don’t worry about melting the oil first, it will spread as it melts). Cover the pan with aluminum foil and bake at 300-350* for about 10-15 minutes. Don’t over cook or it will be leathery.

Serve with a fresh salad and seasonal veggie.

By the way, if you’re enjoying this post, please consider subscribing to my blog.

So what about you? Do you ever grow weary of making “real” food?

Find Intentional By Grace
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On Twitter: @n10tionalgrace

This post is linked to Orgjunkie.com’s Menu Plan Monday.

This post contains my referral link. Please see my disclosure policy here.

Filed Under: Health & Nutrition, In The Kitchen, Recipes, Weekly Menu Plan

Immune Boosting Breakfast Lentil Soup

November 2, 2011 By Leigh Ann 11 Comments

Are you thinking about getting the flu shot? Why not fight back with food instead! Each Wednesday we are revealing a different food that is purported to support your immune system in the fight against the cold and flu viruses that run rampant this time of year.

In addition, each post will be opened up to all our readers, who will be linking up their favorite recipes with these key flu-fighting ingredients, so you can get lots of ideas for creative ways to serve them to your family!

To be sure you don’t miss a single post in the series, consider subscribing to Intentional by Grace, or another one of these participating blogs:

Christian Mommy Blogger
Day 2 Day Joys
Quick and Easy, Cheap and Healthy
The Purposed Heart
The Humbled Homemaker

Last week, we talked about the immune boosting benefits of pumpkin.

This week we’re talking about the importance of eating breakfast in the fight against the cold and flu virus.

We all know that breakfast is the most important meal of the day. Our mother’s mother’s mother knew this important fact, and she told her kids who told her kids who told you, right? Yet, we all invariably skip breakfast day after day after day.

Why is this?

Could it be that we do not properly understand the importance of consuming an amazingly, nutritious breakfast; therefore, we skip right over it without a second thought?

Well, no more can we use this excuse because I’m about to tell you why it is so important to eat your breakfast every single day.

So let’s get started!

God has provided us with a variety of food for our enjoyment, good food at that. Unlike God, who is completely self-sufficient and needs nothing to exist (aka, He is completely independent), we need food for sustenance (aka, we are completely dependent [on Him]). Our bodies need food. We need food for energy. This energy enables our bodies to grow, replenish, and reproduce.

The truth is, most of us struggle to take in the required number of nutrients that our bodies need to work on a daily basis. Skipping breakfast means we miss out on essential nutrients that our bodies need to work; thus ensuring that we will most likely fail to meet our required nutrient needs for the day.

If our bodies are not getting the appropriate nutrients, then we open ourselves up to a whole host of sickness. Therefore, breakfast truly is arguably the most immune boosting meal of the day.

However, we must be careful to define what equates to an immune boosting breakfast.

I am not talking about slapping cream cheese on a bagel and calling it a day.

You need to be sure to include protein, fat, carbohydrates in the form of fruits and vegetables in your breakfast menu.

Here is a Good Immune Boosting Weekly Breakfast Menu

Monday, Wednesday, Friday: Immune Boosting Breakfast Lentil Soup (recipe below), sauteed greens, and brown rice
Tuesday & Thursday: Probiotic Pumpkin Cran Smoothie, Omelet (be sure to include some butter or coconut oil)
Saturday & Sunday: Basic Soaked Breakfast Oatmeal – add apples, raisins, walnuts, butter, & honey & 2 scrambled eggs

On a recent trip to Colorado, our host served us lentil soup and brown rice for breakfast. It was absolutely delicious. When writing this post, I just knew I had to share this with you. I think it’s easy to limit soup to lunch or dinner, but it’s absolutely amazing for breakfast (better if you ask me!).

Time saving tip: I recommend making up a huge batch of lentil soup and freezing it in pint size mason jars. The pint size jars equal a single serving. You can let it thaw overnight, and reheat in the morning, pour over brown rice, and voila – Immune Boosting Breakfast Lentil Soup. This is also a wonderful soup for the hubby to take to work with him!

So warm.
So hearty.
So good!

Immune Boosting Breakfast Lentil Soup

Ingredients:

1 tablespoon coconut oil or butter or butter/olive oil mix
1 medium onion, chopped
3-4 carrots, chopped
2 celery stalks
1 teaspoon ground cumin
1 teaspoon chili powder (to taste)
1 teaspoon ground red pepper (to taste, this can get spicy so be careful)
Salt & Pepper (to taste)
2-3 garlic cloves, minced
2 cups dried lentils (soaked this makes almost 4 cups)
1/3 cup cilantro or parsley, chopped
½ teaspoon each of basil & thyme
Chicken broth (I use at least 2 quarts of homemade chicken broth) & water, to cover
1 large tomato, diced

To Make:

Soak lentils overnight in water (or at least 7 hours). Drain and rinse lentils.
Heat oil in a large pot over medium-high heat.
Add the vegetables; sauté for 3 minutes.
Add the spices, herbs, and garlic; sauté for 1 minute.
Add water, lentils, broth, and tomatoes; bring to a boil.
Reduce heat; simmer at least 1 hour (until lentils are soft).

To Serve:

Sauté spinach (bok choy, Swiss chard also work well) in coconut oil with a little garlic.

In a large soup bowl, layer cooked rice, sautéed greens, and top with immune boosting lentil soup. You can put as much as soup as you like.

Serve immediately.

Really, really yummy!

—–

Be sure to check out the other great breakfast recipes and tips shared by the other amazing ladies hosting this series with me. They have some great stuff that you don’t want to miss!

Sweet Apple Steel Cut Oats @ Christian Mommy Blogger
Breakfast Quesadilla @ Day 2 Day Joys
Granola @ Quick and Easy, Cheap and Healthy
Apple Chai Muesli @ The Purposed Heart
“A Traditional Costa Rican Breakfast” @ The Humbled Homemaker

—–

Now it’s your turn! Link up your delicious breakfast recipes below.

There are only two guidelines for participation:

Your recipe must include BREAKFAST as an ingredient. Any entry submitted that does not include breakfast will be deleted.
Please link your posts back to one of the hosting blogs. This way your readers can have access to all of the other great breakfast recipes as well!

Filed Under: Health & Nutrition, In The Kitchen, Recipes

A Bushel of Apples Makes A Whole Lot of Applesauce {Recipe}

October 21, 2011 By Leigh Ann 13 Comments

A few weekends ago, we wrapped Samuel up in his Sleepy Wrap and took a family trip up to our local fruit and berry patch. We’ve frequented their farm several times this year, and each time, we’ve had a blast.

This time we took advantage of their abundance of apples and pumpkins. You saw what we did with one of our pumpkins, right?

We purchased a bushel of apples – nice, big, juicy ones.

One of the main reasons I wanted apples was so I could make applesauce. However, I did not have time to go through the whole canning process. Plus, I had a little “helper.”