Minestrone Soup with whole grain croutons, homemade applesauce, whole wheat muffin
See below for recipe
Parts of the grain that are removed to make white flour and white rice are what you actually want to be eating. There are nutrients in whole grains not found in white carbs. Instead of eating white flour, eat whole grains -
Oatmeal
Corn meal
Polenta
Grits
Rice
Bulghar
Quinoa
Barley
Whole Grain Breads
Here in Ohio we won't be harvesting spring produce for a couple of months yet. The spring crop of asparagus will be one of the earliest vegetables along with any early peas or lettuce that get planted. I have my garden seeds starting in little paper pots on my counter top and can't wait to plant them in the ground.
This time of the year there is such a longing for that first harvest of fresh produce. But, guess what?! I have fresh beets in my fridge that we harvested last fall from our garden. They will be part of our Easter dinner, and we are still eating winter squash that we've stored in the basement.
I have eaten, cooked, and used all of the above mentioned grains and have some really great recipes to share with you. Tonight I've made a vegetable minestrone soup with white beans and we'll have whole wheat muffins with it. These muffins are so delicious and moist and sweet enough that you don't need butter or jam. Of course, my husband usually adds both but you really don't need the extra calories to enjoy them!
Here is a tip about rice. We use mostly brown rice and sometimes we have leftovers. I used to just throw it out because it tends to be dry the next day. Now I put any leftover rice in a freezer bag, toss it in the freezer and when I make a soup, like tonight, I pull out a bag and add it to the soup. Tonight I'm adding a small serving of leftover, frozen black beans and rice to the soup. I like being frugal!!
Whole Wheat Muffins
1 1/2 c. whole wheat flour
1 tsp. baking soda
3/4 c. brown sugar
1 tsp. salt
1/3 c. oil
1 c. sour milk
Mix all ingredients and place in muffin tin. Bake at 350 for about 15 min. or until slightly brown and a toothpick stuck into the muffins comes out clean. Makes 12
** I cut back on the brown sugar and use canola oil. If you can't have dairy products, use water instead of the milk.
See below for recipe
Parts of the grain that are removed to make white flour and white rice are what you actually want to be eating. There are nutrients in whole grains not found in white carbs. Instead of eating white flour, eat whole grains -
Oatmeal
Corn meal
Polenta
Grits
Rice
Bulghar
Quinoa
Barley
Whole Grain Breads
Here in Ohio we won't be harvesting spring produce for a couple of months yet. The spring crop of asparagus will be one of the earliest vegetables along with any early peas or lettuce that get planted. I have my garden seeds starting in little paper pots on my counter top and can't wait to plant them in the ground.
This time of the year there is such a longing for that first harvest of fresh produce. But, guess what?! I have fresh beets in my fridge that we harvested last fall from our garden. They will be part of our Easter dinner, and we are still eating winter squash that we've stored in the basement.
I have eaten, cooked, and used all of the above mentioned grains and have some really great recipes to share with you. Tonight I've made a vegetable minestrone soup with white beans and we'll have whole wheat muffins with it. These muffins are so delicious and moist and sweet enough that you don't need butter or jam. Of course, my husband usually adds both but you really don't need the extra calories to enjoy them!
Here is a tip about rice. We use mostly brown rice and sometimes we have leftovers. I used to just throw it out because it tends to be dry the next day. Now I put any leftover rice in a freezer bag, toss it in the freezer and when I make a soup, like tonight, I pull out a bag and add it to the soup. Tonight I'm adding a small serving of leftover, frozen black beans and rice to the soup. I like being frugal!!
Whole Wheat Muffins
1 1/2 c. whole wheat flour
1 tsp. baking soda
3/4 c. brown sugar
1 tsp. salt
1/3 c. oil
1 c. sour milk
Mix all ingredients and place in muffin tin. Bake at 350 for about 15 min. or until slightly brown and a toothpick stuck into the muffins comes out clean. Makes 12
** I cut back on the brown sugar and use canola oil. If you can't have dairy products, use water instead of the milk.
"I have fresh beets in my fridge that we harvested last fall from our garden."
ReplyDeletereally, they are fresh? they lasted all winter? or you canned them?
Yes, they are from last October and still nice and hard in the fridge. I'm going to cook them for our Easter meal when Lamont and Char are here. She loves fresh beets so I said I'd save them for then. That's almost 6 months in the fridge!
ReplyDeleteNext year, I'd like to buy a barrel underground to keep squash, beets, carrots, potatoes in...root vegetables.
I didn't know they could last that long. But I guess carrots can do that, and they are similar ...
ReplyDeleteIt's the first time we've tried it. We decided we would do more next year because they stay so well!
ReplyDelete