I was reading another article from “Baking Management” about nutrition bars getting smaller but nuttier and healthier. The nut lately being used is the Macadamia nut which is apparently a pretty healthy nut. Personally, I always thought it was one of the fattier nuts with less benefits than an almond or walnut, for example.
Another surprise was the use of chia seed in the new bars coming out on our shelves. The chia, as quoted in the article, “was one of the four main foods of the Aztecs, along with corn, amaranth and beans. It contains one of the highest known natural sources of omega-3 fatty acids, is low in sodium, high in protein, lipids, fiber, and antioxidants, and has fewer carbohydrates than most grains”. To read the entire article, go to http://www.Baking-Management.com
Ted got his exercise today by bringing up fire wood with his NEW SLED! Shane was helping but didn’t make the shot.
Ted Hauling Wood
Sharing a healthy dinner with you
Rustic Tomato Pie with Wholesome Vegetable Soup
Who’s on first? Wholesome Healthy Vegetable Soup with Black Eyed Peas
Rustic Tomato Pie with Wholesome Vegetable Soup
Wholesome Vegetable Soup with Black Eyed Peas
1 can Diced Tomatoes
2 green onions, chopped
1 (1 oz) packet Vegetable Soup Mix(dry)
16 oz Frozen bag of Chopped Collard Greens
3 celery stalks, cleaned and chopped
1 green pepper, chopped
10 – 12 baby carrots, chopped
1 can Black Eyed Peas
7-8 Baby Portabella Mushrooms, sliced
If you like you can add about 6 slices of very finely chopped vegetarian “ham” style soy meat.
Vegetarian "ham", sliced baby bellas, Black Eyed Peas
1 tsp: salt, pepper, curry
about 10 shakes of Hot Pepper sauce(optional)
Put everything except the beans and mushrooms in the soup and turn the heat on medium high. Cover with 16 oz of water. Add 1 tsp each: Salt,Pepper, Curry Powder. If you want to add “kick”, add 10 -12 shakes of hot sauce.
Let this all boil hard about 10 minutes. Add the B.Eyed peas and mushrooms, and the “ham” if using, let simmer about 10 minutes. Or you can turn off the heat and let sit, covered, until ready to eat. At that time, turn on low to medium and re-heat about 20 minutes.
What’s on Second? Rustic Tomato Pie
Wholesome Vegetable Soup with Black Eyed Peas
2 green onions, chopped
1 (1 oz) packet Vegetable Soup Mix(dry)
16 oz Frozen bag of Chopped Collard Greens
3 celery stalks, cleaned and chopped
1 green pepper, chopped
10 – 12 baby carrots, chopped
1 can Black Eyed Peas
7-8 Baby Portabella Mushrooms, sliced
Vegetarian "ham", sliced baby bellas, Black Eyed Peas
about 10 shakes of Hot Pepper sauce(optional)
Let this all boil hard about 10 minutes. Add the B.Eyed peas and mushrooms, and the “ham” if using, let simmer about 10 minutes. Or you can turn off the heat and let sit, covered, until ready to eat. At that time, turn on low to medium and re-heat about 20 minutes.
Rustic tomato pie - Utica Style
The Rustic Crust (I used a bread maker but you can certainly do this by hand).
1 cup water
2 TBS olive oil
1 TBS sugar
1 tsp salt
1 TBS chopped dried onion flakes
1 TBS Italian spice mix
1 cup whole wheat flour
1½ cup plain flour
2¼ tsp yeast
The Topping
3 TBS olive oil
2 crushed garlic cloves
14 oz can diced tomatoes, drained
1 TBS chopped dried onion flakes
1 TBS sugar
1 tsp dried basil
1 TBS tomato paste
Salt and pepper to taste.
Fresh grated Pecorino Romano Cheese
Fresh grated Pecorino Romano cheese
Make your pizza dough. Use the “Dough” setting on your bread maker. Once the cycle is over, remove, sprinkle flour on a cookie sheet. Spread the dough on the sheet, trying to get it from corner to corner. If not, don’t worry – remember, it’s “Rustic”. Preheat oven to 400 and bake 12 minutes until brown.
Make your sauce.
In a pot, heat the oil and add the crushed garlic. Let cook but don’t brown. Add the rest of the ingredients except the cheese and let simmer 35 – 40 minutes. Remove garlic before topping crust.
When ready to assemble your pizza, grate your cheese. Now top the pre baked crust with your homemade sauce and sprinkle on about ½ cup of the grated pecorino romano cheese. Bake 450 for about 15 -18 minutes. Depending on your oven, be careful you don’t burn it.
I’m having extreme problems with text formatting and it’s really annoying me. It just won’t format how I want. Grrr!!!!!
It’s time to call it quits. Get a fire going and put my cold feet as close to the heat without getting burned. You all have a great night.
Rustic tomato pie - Utica Style
The Rustic Crust (I used a bread maker but you can certainly do this by hand).
1 cup water
2 TBS olive oil
1 TBS sugar
1 tsp salt
1 TBS chopped dried onion flakes
1 TBS Italian spice mix
1 cup whole wheat flour
1½ cup plain flour
2¼ tsp yeast
The Topping
3 TBS olive oil
2 crushed garlic cloves
14 oz can diced tomatoes, drained
1 TBS chopped dried onion flakes
1 TBS sugar
1 tsp dried basil
1 TBS tomato paste
Salt and pepper to taste.
Fresh grated Pecorino Romano Cheese
Fresh grated Pecorino Romano cheese
In a pot, heat the oil and add the crushed garlic. Let cook but don’t brown. Add the rest of the ingredients except the cheese and let simmer 35 – 40 minutes. Remove garlic before topping crust.
When ready to assemble your pizza, grate your cheese. Now top the pre baked crust with your homemade sauce and sprinkle on about ½ cup of the grated pecorino romano cheese. Bake 450 for about 15 -18 minutes. Depending on your oven, be careful you don’t burn it.
Apple C 
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