These are a great nutritious breakfast to toss in your bag and eat in the car. This is based off of the King Arthur Flour recipe, and so far it is the best I have found.
3/4 cup raisins
2 cups King Arthur whole wheat flour
1 cup (7 1/2 ounces) brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large or 2 medium tart apples, peeled, cored, and grated
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/3 cup wheat germ
1/3 cup rolled oats
3 large eggs
2/3 cup (4 5/8 ounces) vegetable oil
2 teaspoons vanilla extract
1/4 cup (2 ounces) orange juice
zest from 1 orange
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. To make the muffins: In a small bowl, cover the raisins with hot water, and set them aside to soak. Add EVERYTHING to the bowl and stir until evenly moistened. Add Raisins. Fill Muffin tins almost to the top.
Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
Sunday, October 25, 2009
Chicken Noodle Casserole
Here is a really great casserole that I originally found online and modified to our tastes. You can use any type of cheese but we like the Cabot Hunters Choice Cheddar or a Gruyere.
INGREDIENTS
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (10 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon Mrs. Dash-tabletop blend
4 tablespoons butter or stick margarine
4 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
1 bag wide egg noodles
DIRECTIONS
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Remove about 1/3 of the broth.
In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20 minutes or until bubbly.
INGREDIENTS
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (10 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon Mrs. Dash-tabletop blend
4 tablespoons butter or stick margarine
4 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
1 bag wide egg noodles
DIRECTIONS
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Remove about 1/3 of the broth.
In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20 minutes or until bubbly.
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