www.tiffanystable.com
This bread is so good! Go to www. tiffanystable.wordpress.com and try it!
Showing posts with label whole foods recipes. Show all posts
Showing posts with label whole foods recipes. Show all posts
Monday, June 1, 2009
Friday, May 29, 2009
Wednesday, May 27, 2009
Beef Stroganoff
www.tiffanystable.com
New post at www.tiffanystable.wordpress.com
Homemade Beef Stroganoff---no canned soup in this one!
New post at www.tiffanystable.wordpress.com
Homemade Beef Stroganoff---no canned soup in this one!
Tuesday, May 26, 2009
Rhubarb Crisp
www.tiffanystable.com
New post at www.tiffanystable.wordpress.com
Rhubarb Crisp---tell me what you think.
I would also love to hear if anyone has a SAVORY rhubarb recipe! Or other uses for rhubarb, there must be something better to do with the stuff:)
New post at www.tiffanystable.wordpress.com
Rhubarb Crisp---tell me what you think.
I would also love to hear if anyone has a SAVORY rhubarb recipe! Or other uses for rhubarb, there must be something better to do with the stuff:)
Tuesday, May 19, 2009
Monday, May 18, 2009
Tuesday, April 28, 2009
Bosch Class
http://www.tiffanystable.com/
Wednesday April 29th at noon.
Homemade Pasta made with buckwheat. Way healthy!
Homemade Pesto--just delicious!
Homemade Tomato garlic sauce!
Come enjoy lunch!
At the Sandy, Utah Bosch Kitchen Center
Wednesday April 29th at noon.
Homemade Pasta made with buckwheat. Way healthy!
Homemade Pesto--just delicious!
Homemade Tomato garlic sauce!
Come enjoy lunch!
At the Sandy, Utah Bosch Kitchen Center
Monday, April 27, 2009
Saturday, April 25, 2009
Friday, April 24, 2009
Wednesday, April 22, 2009
New Recipe Post
www.tiffanystable.com
I just posted a new recipe "Chicken Nuggets" on www.tiffanystable.wordpress.com
I just posted a new recipe "Chicken Nuggets" on www.tiffanystable.wordpress.com
Thursday, March 12, 2009
Apple Pie with Sprouted Wheat Crust
This is the sprouted, dehydrated, wheat flour. 3 cups with 2 tbsp evaporated cane juice, and 1 tsp sea salt. Just your typical pie crust--right?
Now for the fun part! You are going to add 1 1/4 CUPS of butter!! YES!! Am I telling you to eat this everyday of your life? No--Do I think butter is bad--NO! We have been lied to about fats. Saturated fats in particular. Saturated fat is quickly absorbed into the body for a boost of energy and helps in healing. The evil of all evils is not butter, it is hydrogenated oils, otherwise known as trans-fat. Even the beloved canola oil falls into this category. I know, I know it says right on the side of the canola oil bottle 0% trans-fat. The inside of the human body does not know how to read. All it sees is some foreign substance that it doesn't know what to do with, so it STORES it somewhere.
You can read more about fats on my website www.tiffanystable.com under the Food Facts section. Or if you need more scientific proof go to www.mercola.com and look up saturated fats or canola oil.
Sorry--I tend to get a "little" passionate about butter! Back to the recipe at hand.
Sorry--I tend to get a "little" passionate about butter! Back to the recipe at hand.
You are going to cut in half of the butter until it is very fine, like the above picture. Then you will cut in the remaining butter until it is about pea size or so. Like the picture below. This technique will make the crust nice and light and flaky.
Then you will add milk until it all comes together. I would keep it a little on the moist side. This crust tends to be quite crumbly--especially when rolling it out. That is something I will have to play around with and tweak it a little. This recipe is definitely not a finished product.(At this point you do not want to work the dough too much, or the crust will turn out hard!)
Just press the dough together into 2 disks. I covered them and put them in the refrigerator, while I got the apples ready.
Sliced the apples, put in some cinnamon, fresh nutmeg, fresh lemon juice, raw honey, sprouted-dehydrated flour, and sea salt. The inside of the recipe is not perfected yet either, so I will not be giving any measurements yet. Besides--I didn't measure anything when I made it.
I rolled out the dough on a floured surface, it really crumbled when I tried to pick it up and put it into the pie dish. There are 2 alternatives to this problem; 1-You could just place the disk of dough into the bottom of the pie dish and press it into the pan. 2-You could add more milk to the dough, hoping that will keep it together a little more.I'll have to try it and let you know.
Poured in the apples. You can see a big blob of honey in the middle.
Again--when I put the lattice work on the top it was falling apart. Ugh!
Poured in the apples. You can see a big blob of honey in the middle.
Again--when I put the lattice work on the top it was falling apart. Ugh!AND .......yes I do know how to do lattice the right way. I was in a hurry trying to make pie AND get dinner on the table. Plus the dang lattice stuff kept falling apart!! Frustrating.
So this is the finished product. The crust is light and flaky (maybe too flaky?) The apples needed to be a little more soft, and I put too much flour into the apples. The bottom crust turned out a little soggy, and the top crust was too thick.
So this is the finished product. The crust is light and flaky (maybe too flaky?) The apples needed to be a little more soft, and I put too much flour into the apples. The bottom crust turned out a little soggy, and the top crust was too thick.
Other than that---it was perfect! (Sarcasm intended)
You know I really hate it when I work so hard on a recipe and it doesn't turn out perfectly!
I guess that's part of the fun in creating--right?
I guess that's part of the fun in creating--right?
When I have the guts to try again---I'll let you know.
P.S. We are still eating the pie anyway!
Wednesday, March 11, 2009
Bread Mistake that turned out Good
The mistake was not letting it rise too long.
This bread has 2 parts. 1 part you let sit overnight, then you add the rest of the ingredients the next day.
Well.....I doubled the part that you let sit overnight, but not the other part. Whoops---I thought! But it actually turned out to be one of the best breads I have made.
Next time I will egg wash the tops so it browns up a little more, but other than that. The texture is awesome, the taste is great. That's what really counts anyway, right?
Oh and make sure you have your kids toys in the background, that always helps!
Do you want the recipe?............................okay......
Soaked Whole Wheat Bread 2
Starter:
6 cups fresh-ground whole wheat flour
1 cup raw milk or water
3 cups water
3 tsp instant yeast
Mix all of the ingredients together in a large glass bowl. Cover and leave at room temperature for 8-12 hours.
Dough:
1½ cups warm water
2 tbsp instant yeast
½ cup raw honey
1 tbsp sea salt
5-6 cups fresh-ground whole wheat flour
Glaze:
1 egg
1 tbsp water
In a large mixing bowl pour in the water, yeast and honey then allow this to sit for 5 minutes. Add 3 cups of the flour and the sea salt then add in the starter. Mix and continue to add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Place in a greased bowl, cover, and allow the dough to rise until double.
Divide the dough into 4 equal pieces. Place in bread pans, cut diagonal slits across the tops of the bread with a very sharp knife. Cover and allow the bread to rise again until almost double. At this point pre-heat the oven to 350°F. Brush the bread with the glaze. Bake for 20-24 minutes, or until hollow sounding when tapped. Remove the bread from the pans and place on cooling racks.
**I divided them into six loaves.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
This recipe will be in my second book.
And yet another good way to use all that wheat you have in your food storage!!
Thursday, March 5, 2009
What I Had for Dinner/ Shepherds Pie
1 lb. ground beef
1 can green beans
1 can corn
1 can tomatoes
Sea salt and black pepper
Top it all off with mashed potatoes
Some people like to put cheese on top, Miguel doesn't really like that, so I put paprika. I like it with cayenne pepper as well, with a green salad on the side.
Home cookin!
Oatmeal Cookies from Heaven
This is my absolute favorite oatmeal cookie recipe. This one is in the book!
What I Had for Dinner/ Green Salad with Quinoa and Balsamic Dressing
I wasn't very hungry for dinner, so I just had this salad with quinoa and homemade balsamic dressing.For the balsamic dressing I put the following; (sorry I didn't measure anything)
Balsamic vinegar
Raw honey
Fresh ground black pepper
Sea salt
Extra-virgin olive oil
http://www.tiffanystable.com/
Tuesday, March 3, 2009
Homemade Marshmallows
This is just the plain chocolate marshmallows. I used a round lid to cut them out. I would have made them bigger, but my family ate 3/4 of the pan of marshmallows before I could get to them. I just didn't have much left to work with. I will take it as a compliment that they really liked them!
In this picture I covered them with almonds, unsweetened coconut, and melted naturally sweetened chocolate chips. Talk about GOOD! I need to tweak the thickness of the melted chocolate chips, but other than that they turned out perfectly delicious! I am guessing they tasted somewhat like a 3 musketeers bar------No....even better!
Here is the recipe for basic Homemade Marshmallows:
Homemade Marshmallows
1 pkg. unflavored gelatin
½ cup water
2/3 cup raw honey
Dash of sea salt
1½ tsp vanilla extract
In a small bowl soften gelatin in ¼ cup water. Add the remaining water and all of the honey to a saucepan. Stir together and heat until you reach 240°F. Remove from the heat and stir in the gelatin mixture. Cool to room temperature. Add the salt and the vanilla, and beat with an electric mixer until white and thick, about 5 minutes. It should look fluffy and glossy. Pour into a greased and powdered square baking dish. Powder the top, then let the marshmallow set for awhile. Overnight is best. Cut into squares and powder again if desired. Do not refrigerate. **Cut the marshmallows with a knife dipped into very hot water.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
What I Had for Dinner/ Roast and Potato Tacos with Refried Beans
I LOVE leftovers! It is so great when you make a meal one day, then make it into something totally different another day!
We had Beef Roast and baked potatoes for dinner on Sunday. Then monday I made these tacos. Shredded beef, with onions, and I had 1 baked potato left over so that went into the pot. I made homemade refried beans, and topped it all off with guacamole, sour cream, cilantro and jalapeno's.
Man I have been on a jalapeno kick lately. (I couldn't eat spicy foods when I was sick.)
These were very good--and it took me about 10 minutes to put together. Gotta love it!
What I Had for Dinner/ Salsa, Tabouli, and Beans
I am still not eating meat for dinner. I think I like it! I feel like I am waking up more rested!
This is my first attempt at Tabouli, a middle eastern dish. It is VERY simple to make, but I realized I made a mistake. I should have chopped the parsley more fine. The taste is very good --it has a light refreshing quality. YUM!
Quinoa Tabouli
3 cups cooked quinoa
½ cup sweet onion, chopped
1 clove garlic, minced
1 tbsp extra-virgin olive oil
Juice from 1 lemon
½ bunch of parsley
Sea salt to taste
2 tbsp extra-virgin olive oil
Heat 1 tbsp olive oil in a sauté pan. Cook the onion and garlic on low heat, until the onions are transparent. Stir in the quinoa. Pour this mixture into a bowl. Add the parsley, lemon juice and sea salt to taste. Add 2 more tbsp extra-virgin olive oil, and mix until blended. Can be served warm or cold.
3 cups cooked quinoa
½ cup sweet onion, chopped
1 clove garlic, minced
1 tbsp extra-virgin olive oil
Juice from 1 lemon
½ bunch of parsley
Sea salt to taste
2 tbsp extra-virgin olive oil
Heat 1 tbsp olive oil in a sauté pan. Cook the onion and garlic on low heat, until the onions are transparent. Stir in the quinoa. Pour this mixture into a bowl. Add the parsley, lemon juice and sea salt to taste. Add 2 more tbsp extra-virgin olive oil, and mix until blended. Can be served warm or cold.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
Multi Grain Bread
I made this recipe the other day. I used hard red and spring wheat, rye, oats, spelt, and lentils. The bread turned out REALLY good--and no one will ever know I put all of the other grains AND lentils in it.
Multi Grain Bread
(this is a rough recipe)
I ground all of these grains together first:
2 cups hard spring wheat
2 cups hard red wheat
2 cups spelt
2 cups rye
1 cup lentils
In a mixing bowl I added the following:
6 cups warm water
1/2 cup raw honey
1/2 cup olive oil or grape seed oil
I poured 8 cups of the flour over the water, then added the following:
3 tbsp instant yeast
2 tbsp gluten
2 tbsp sea salt (don't let the salt touch the yeast)
3 cups whole oats
Mix together until blended. Then add 5-6 more cups of flour. You want the dough to be a little sticky, not too heavy. Knead for 8 minutes.
Place in a greased bowl, cover and allow it to rise until double. Punch down the dough, divide it into 6 loaves and place in bread pans. Allow it to rise again until almost double.
Bake in a pre-heated 350°F oven for about 22-24 minutes. Remove from the pans, place and cooling racks to cool.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
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