You are here: Home / Eating Real Foods / Recipes

Ancient Multigrain Bread ~ Bread Machine Recipe

February 24, 2010

Do you love bread, too?

In the last couple weeks I'd gotten stuck on a french bread recipe that my family really enjoys, and I felt awful feeding them so much white flour. We don't usually eat much white flour, but the crust on this french bread was sooo good! I tried making it 1/3 wheat, but still wasn't feeling good about it, and I began to search for a simple 100% wheat recipe that we enjoyed as much.

We found it. It's yummy, healthy, simple, and the crust is wonderful.

This recipe is for your bread machine. Please check in advance to be certain you have a multigrain setting on your machine.

Ancient Multigrain Bread

3 3/4 cups whole wheat flour
2 tsp salt
2 TBSP dry milk
2 1/2 TBSP butter
3 TBSP brown sugar
3 TBSP Quinoa
1 TBSP Flax seed meal
1 11/16 cups water
1 1/2 tsp dry yeast

Put ingredients in order listed by your bread machine's instructions, on the multigrain cycle.

The multigrain cycle on my Panasonic takes a whopping five hours, but it is worth it!

(This post is linked with The Nourishing Gourmet's Pennywise Platter Thursday and the Ultimate Recipe Swap.)

Filed Under: Recipes 7 Comments

Menu Plan Monday: Frugal & Healthy Meal Plan, Week of 2/22

February 21, 2010

Last week's chili pie was so good; if you haven't already, check out my post about it here.

Our supermarket has some great sales this week on roast, potatoes, peanut butter, and yogurt. We'll definitely be stocking up, while staying within our $65 grocery budget.

I've built the meal plan around this week's sales and what I have on hand. I'm especially excited about finding a good recipe for fish tacos! I'm not much of a seafood lover, but being that my hubbie is from the Caribbean, he has fond memories of fish tacos and has been asking me to make them. I'll be trying them out for the first time this week!

Here's what's planned:

Breakfasts
Oat groats with blueberries, almonds, and maple syrup
Yogurt and fresh fruit
Cereal
Eggs and toast
Pancakes and turkey bacon

Lunches
Leftovers 3x
PB&J
Tuna fish sandwiches

Dinners
Roasted zucchini and fish tacos
Ultimate potato soup with turkey bacon
Chicken fricassee with potatoes
Black bean Chipotle-style tacos served with cilantro rice
Beef barley stew
Leftover buffet
(and eat out one night)

I'm linking up with Orgjunkie.com for this Menu Plan Monday. Be sure to check out the other meal plans there! You might find some great new recipes.

Filed Under: Meal Plans, Recipes 2 Comments

Chili Pie with a Cheesy Potato Topping… Cooked in a Cast Iron Skillet

February 19, 2010

Oh, chili pie is wonderful comfort food! It feeds our little family for less than five dollars, and we can use any leftovers on baked potatoes the next day.

This will fit nicely in a nine inch round cast iron skillet, similar in size to a deep dish pie plate. If you’re feeding a larger family, you may want to double the recipe.

Here’s what you’ll need:

2 tbsp olive oil
½ medium onion, chopped
1 tbsp chili powder (or more, if you like a stronger flavor)
1 tsp ground cumin
Salt and pepper to taste
¼ c tomato paste
½ lb ground beef
1 cup diced tomatoes
2 cups dark red kidney beans
1 cup chili beans
4 small to medium potatoes, peeled
1 cup shredded cheddar cheese

Preheat oven to 400. Warm oil over medium high heat. Brown the beef in the skillet, then set aside in separate bowl. Add onion, chili powder, cumin, salt, and pepper to skillet; cook for about five minutes, until onions are softened, stirring as you go. Add beef back to the skillet. Stir to combine.

Stir in tomato paste and beans. If the paste is too thick, add a couple tablespoons of water. Bring to a simmer; reduce the heat to medium low and let it warm through for five to ten minutes, stirring occasionally.

In the meantime, use a food processor to make hash browns with the potatoes, or use a bag of store-bought hash browns if you prefer.


Toss the potatoes with salt and pepper. Scatter them over the chili mixture; sprinkle with cheese and a dash more pepper.


Bake 25 minutes, or until the cheese is bubbly and golden brown.

Serve with a dollop of sour cream.

Warmly,

post signature

If you enjoyed this post, subscribe to Like a Bubbling Brook email updates - it's free and delivers new posts about faith, homemaking, and real foods right to your inbox.

NEW! Now you can also join us on Twitter. | NEW! Join in our community via our Facebook page.


Filed Under: Frugal Living, Recipes 20 Comments

Menu Plan Monday: Frugal & Healthy Meal Plan

February 14, 2010

I am linking this post with the Menu Plan Monday event going on at I'm an Organizing Junkie. Check it out! You may get some more ideas for yummy meals :o )

Last week I ended up spending more out of our grocery budget than I had intended, so this week we are keeping things pretty simple and using some pantry items. My plan is to spend no more than $30 at the store this week; my normal budget is $65 a week.

Here's what we have planned:

Breakfast Options
Veggie juice
Blueberry pancakes
Fresh fruit
Yogurt
Cereal

Lunch Options
Leftovers
Turkey provolone veggie wraps
BLTs (using turkey bacon)
Chili-topped baked potatoes

Dinner Options
Homemade linguine w/ white beans, spinach, garlic
Chili pie with cheesy potato top crust
Bean & barley soup
Lentil dhal with chapatis
Latino chicken and rice

We'll have leftovers for dinner one evening, as well as eat out one evening.

Happy meal planning to you! :o )

Filed Under: Meal Plans, Recipes 6 Comments

Spaghetti with Tomatoes, Bacon, and Onion

February 9, 2010

Here's one of our faves: Spaghetti with Tomatoes, Bacon, & Onion.  Serve this with some good crusty bread and a small salad and you're set for a great, yummy, and frugal meal!

Here's what you'll need:
2 tbsp olive oil
6 oz bacon (we use turkey bacon) cut into thin strips (I use meat scissors)
1 onion, finely chopped
1/2 cup white wine, or you can use chicken broth instead
1 - 15 oz can crushed tomatoes
1/2 tsp ground thyme
salt and pepper
parmesan
whole wheat spaghetti noodles, about 1 lb or so

Heat the oil in a fying pan; add the bacon and onion and cook over medium heat for about ten minutes, until they begin to brown.

Bring a large pot of water to a boil. Add the wine or broth to the bacon and onion, stirring until liquid has almost simmered off. Add the tomatoes, thyme, salt, and pepper.

Cover and simmer gently for 10-15 minutes. Meanwhile, add salt to the boiling water, and cook the pasta.

Drain, toss with the sauce, and then serve with the parmesan. Simple, frugal, and so good!

* Turkey bacon often goes on sale near us for $1.00/pkg, making this a great choice for a healthy and inexpensive meal. Also, you may forego white spaghetti and use wheat, or do a combination of the two.

Linked with Ultimate Recipe Swap and $5 Dinners.
Like what you see here?  Don't forget to leave a comment or subscribe!

Filed Under: Recipes Leave a Comment