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Posts Tagged ‘Oil’

Pumpkin Cookies

Day two of the great fast.  Ready to devour your brother yet?  I am ready to go hunt up a chocolate tree myself.

Our first desert recipe is courtesy of my loving sister in law.  She brought us a tin of these great cookies after our cross country move.  See, told you she’s thoughtful.  (I have made a few adjustments from the original recipe to improve the nutritional value.)

One cup of old fashioned oatmeal (rolled oats) has five grams of protein.  One cup of whole wheat flour (4 ounces) has sixteen grams of protein.  Two thirds of a cup of walnuts has about 12 grams of protein.  The nuts are optional, but they are a complement to the grain proteins.  Molasses has iron and other trace minerals.

This recipe calls for pumpkin, a vitamin rich vegetable.  Actually, all orange foods have something in common- massive amounts of beta-carotene.  The body turns beta carotene into vitamin A.

My grocery store only carries pumpkin seasonally.  I used a small sweet potato boiled and pureed.  You may also use any orange winter squash.  (Not yellow summer squash.  Winter squash has a hard skin.)  If you use a fresh cooked vegetable AND choc/carob chips make sure that you cool the vegetable first.  If you don’t it will melt the chips before you bake the cookies.  I made this mistake on my second batch.  Unfortunately, that made the cookies too ugly to picture.  Martha Stewart I am not.

For a chewy cookie follow the recipe as written.  For a soft, cakey cookie add 1 tsp baking soda to the dry ingredients.  Bake for 15 minutes.

Pumpkin Oatmeal Cookies

2 cups flour

1 1/3 cups rolled oats

¾ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1 2/3 cup sugar

1/3 cup oil

1 Tbsp molasses

1 cup canned pumpkin, cooked squash or sweet potato

1 tsp vanilla

¾ c carob chips or fasting chocolate chips (optional)

3/4 c walnuts or pecans

Step 1. Lord, bless my work.

Step 2. Preheat oven to 350 degrees.  Grease or (line with parchment paper) two baking sheets.  These cookies are really sticky even on a nonstick sheet-you have to grease the pans.

Step 3. In a medium bowl, combine flour, oats, salt, cinnamon, and nutmeg.  Set aside.

Step 4. In a large bowl, combine sugars, oil, pumpkin, and vanilla.  Add dry ingredients, folding to combine.

Step 5. Drop by tablespoon onto baking sheets about one inch apart.  Bake for 20 minutes.

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Rotini with Clam Sauce

Mmmmm

This recipe comes to you via my favorite Matushka and Godmother, J.

Clams and other shell fish are allowed during fasts because they have no backbone.  Historically this is because shell fish were considered unfit for eating.  It is almost like saying, “Yea, you want to eat those disgusting bugs?  Go right ahead.”  Ironically, most shellfish is a luxury food to Americans.  I encourage you to speak to your priest about whether shellfish is appropriate to your fasting regimen.  Personally, I feel that the chopped canned clam is pretty humble so I offer you this recipe.

Two ounces of clams provide 4 grams of protein.  Two ounces of cooked whole wheat pasta has 7 grams of protein.  The parsley adds all of the benefits of a green vegetable.  With garlic bread and a simple salad you’ve got a good meal.  If your children are not fasting, add some parmesan to their portion to complement the wheat protein.

Rotini with Clam Sauce

Three healthy vegetables

Three healthy vegetables

¼ cup olive oil

½ cup onion, finely chopped

2 Tbsp parsley, finely chopped

1 tsp dried basil

2 6.5 oz cans chopped clams, drained, liquid reserved

1 box of whole wheat rotini

Step 1. Lord, bless my work.

Step 2. In a large skillet gently heat olive oil over medium heat.  Add onion and garlic cooking until both are tender and onion is beginning to brown.  Meanwhile, boil the pasta.

Onions simmering and beginning to brown

Step 3. Add parsley, basil, and reserved clam juice.  Bring to a gentle boil, reduce heat, and simmer until slightly reduced.

Step 4. Add clams, heat thoroughly.

Step 5. Serve over cooked rotini.*

*Of course you can use other pastas but I find that this thin sauce clings best to rotini.

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Kale Chips

Five years ago when I started seeing a chiropractor he told me, “Eat more greens.”  Well, I do whatever that curly haired beacon of vitality and health tells me to do.  Alas, I’m not so great at cooking greens.  I usually just steam them and add salt.  Boring.  But, thanks to my very thoughtful favorite sister-in-law I give you a delicious kale recipe. (via steamykitchen.com)

Kale is important nutritionally because it contains large amounts of vitamin A and vitamin K.  A is good for mood and digestion among others.  Kale is also a good plant source of calcium, magnesium, and potassium. Potassium is always important for muscle and brain health.  Calcium and magnesium are in short supply on a fasting diet, so eat up.

I tested this recipe this morning and the word in the kitchen is, “Wow!  This is good!”

According to steamykitchen.com, “The biggest secret to getting the kale super-crisp is to dry them in a salad spinner.  If there is moisture on the leaves, the kale will steam, not crisp.”  Yea, you have to get it really dry.  Wash your kale and then spin it several times.  If you don’t have a spinner use a towel to blot the kale.  I also recommend opening the oven door a minute into cooking to let out any steam.

The washing and drying takes time.  If you have a kale patch you might consider skipping the wash all together.  Check for cabbage bugs and lettuce mites before you decide whether to wash.  Those bugs are not fast friendly.

Don’t have a kale patch?  You should.  A 2×2 foot kale plot will easily keep your family in more kale than you want.   Kale is also winter hardy in most places.  (Bonus!)

Crispy Kale Recipe

1 bunch kale (you will use 1/3 of a store bought bunch)

1-2 Tbsp olive oil

salt (to taste)

Step 1. Lord, bless my work.

Step 2. Preheat oven to 350F.  Line a baking sheet with parchment paper.  (I just put them on the nonstick sheet and it was fine)

Step 3. Wash and thoroughly dry the kale.  Cut off stems*.  Tear kale into chip sized pieces.

Step 4. Place kale in a large bowl and drizzle with olive oil.  Mix by hand to coat the kale.  Place on baking sheet.

Kale cleaned, dried, torn, and oiled.

Step 5. Bake in oven for about 8 minutes.  Watch carefully, the leaves cook quickly and will burn easily.  Test with a spatula or tongs to see if they are paper thin/crackly.  Remove from oven, sprinkle with salt.

Step 6. Eat.  Gain +50 health!

Finished Kale notice how much it has shrunk...plus I already ate half

*if you hate the thought of tossing the stems, just steam and eat like asparagus

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