Zucchini bread it all the rage, so why can’t zucchini muffins be all the rage, too? They’re easier to grab-n-go in the mornings and they taste just the same. This recipe was contributed by Erin Alvarez of The Almond Eater.
Pie crust is by far my favorite thing to make in the kitchen. First things first, I am an advocate for good fat and a high-quality, organic, grass-fed butter devotee. Good butter truly makes all the difference when baking. Beyond its health benefits, the flavor of good butter can make even the most novice bakers look good. This recipe primary uses whole-wheat flour but includes a small additional of spelt flour for flavor and depth. If you don't have spelt, you can simply add in a 1/2 cup more all-purpose or whole-wheat flour in its stead.The trick with pie crust is to keep everything cold; you don’t want the heat from your hands to melt the butter. Instead, you want the cold butter lovingly layered into the flour so your pie crust bakes up flaky. Next, unless you are using a food processor, I recommend using your hands to form the dough. Feeling the moisture content makes all the difference in making the perfect crust. However, if you do add too much water, simply throw in a bit more flour to balance it out again. Lastly, when your dough is finished, shape into flat, round discs; this will make it much easier to roll out.
Enjoy the goodness of oats and whole wheat flour in this delicious yeast bread flavored with raisin and spice – a wholesome breakfast or tea-time snack.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1976. Recipe Courtesy of Pillsbury. Every other winning recipe from the Pillsbury Bake-Off.
Serve these sourdough whole wheat pancakes with your choice of cranberry apricot compote (recipe included) or maple syrup and confectioners’ sugar. This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
Back-to-school time is stressful enough. Why not make it easier on yourself by getting in the make-ahead breakfast and lunch routine this year? A little extra prep time on a Saturday or a Sunday means extra coffee time and less-frenzied school mornings. These healthy muffins fit the bill and make an easy breakfast or lunchtime snack.This recipe is adapted from 100 Days of Real Food, a blog written by Lisa Leake, and was originally published in the Chicago Tribune.
There’s nothing as comforting as a warm, homemade whole grain roll. But don't forget these little beauties when Thanksgiving comes around. Making the rolls in your slow cooker frees up your oven for all your other dishes.Recipe courtesy of the Idaho Potato Commission and recipe author Kathy Hester
The sauce for this easy pasta recipe gets a pleasantly nutty background flavor from a secret pantry ingredient: anchovies. That's right. Anchovies not only add natural salt to the sauce but also give it a bit of a protein boost. If you've ever bought a jar of anchovies to make Caesar salad dressing from scratch, and couldn't figure out what to do with the rest, use them to flavor pasta sauces and cut down on salt. For this sauce, I didn't have to put any salt into the sauce, and it tasted delicious. Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special pasta. Homemade pasta is full of summer vegetables and mixed together with fresh herbs.
Click here for more Dish with Diane: Chef Inspired Healthy with Ben Lee. Or click here to watch the video.
This vegetarian pasta dish has a blend of delicate flavors. Sweet fresh peas combine with savory elements of porcini mushroom and tender, grilled asparagus to make a harmonious dressing for whole-wheat pasta, and a hint of acidity from lemon, and a bit of saltiness from freshly grated pecorino romano round out the dish — all to keep you thinking about the next bite. Good quality extra-virgin olive oil at the very end seals in the flavors.