Hodgson Mill Gluten Free Apple Cinnamon Muffin Mix makes a wonderful crunchy, slightly nutty crust for a delicious and tangy key lime and cream cheese filling. Read More »
This Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes
the bulgur wheat becomes a very nice base for the eggs, cheese and vegetables in this dish and it puts whole grains on our plates and additional protein into our meal. It also counts as a one-dish dinner and is easy to put together. Read More »
Fresh strawberries are flooding the supermarkets and I couldn’t be happier. Finally, after waiting through an eternal winter, warm weather has arrived and with it red, ripe strawberries. I realize most grocery stores carry strawberries year ‘round, but it’s not until late spring that the inside of the berry is as red as the outside – something only longer daylight hours and bright sunshine can produce.
In celebration of this first fruit of summer, I decided to try out a new muffin recipe: Roasted Strawberry Whole Wheat Muffins. These muffins are lightly sweet, have a delicate, almost cake-like crumb and do a great job of showcasing roasted strawberries.
I’ve roasted pears, apples and bananas in the past, but this was my first time roasting strawberries and I’m happy to report that they’re wonderful. Instead of roasting them at a high heat, in this recipe they’re slow roasted at a low temperature thus creating sweet, sticky, jammy berries that are lick-your-fingers good. Read More »
Hazelnut happens to be one of my favorite flavors, and Nutella® is among one of my favorite ways to enjoy it. I love to slather this chocolate hazelnut butter on whole wheat toast, drizzle it into my steel cut oats or swirl a spoonful into plain yogurt. The combination is simply heavenly. When I came across this recipe for chocolate chip cookies (one of my other favorite foods) that incorporates both Hodgson Mill Whole Wheat Flour and Nutella®, I knew I had to make it. Read More »
Fresh mozzarella cheese laden with robust, red tomatoes and fresh basil is one of my favorite summer food combinations. I grow pots of basil, fill my vegetable garden full of tomato plants and keep fresh mozzarella on hand to have things like caprese salad and pizza margherita whenever the mood strikes – which is quite often. This Fresh Tomato Mozzarella Basil Tart is another great way to enjoy these flavors in a whole wheat crust that includes fresh basil and garlic mixed directly into the dough. Yum! Read More »
Take what you love most about blondies – their simplicity and moist, delicious goodness – and make them a little healthier. Add more whole grains, chunks of baked apple and super-healthy flaxseed to keep them moist, plus some butterscotch chips for sweetness. Read More »
A perfect accompaniment to a bowl of soup these twists are crunchy on the outside and tender on the inside.Their whole grain goodness and flavor from the Parmesan and spices make them the perfect accent to any meal. Read More »
When I think of Sunday’s big football game, I think of food. Not the game, the players or even the half-time show. For me, it’s all about the food. Last year I made Whole Wheat Pizza Bites that went over like gangbusters the day of the big game. So, this year I decided to do something along the same lines, but this time I turned the whole wheat pizza dough into mini calzones filled with ground beef, onions, mushrooms and cheese. These tasty hand pies can be dipped into warm pizza sauce or marinara or eaten plain – although I think it may be an unwritten rule that all foods related to watching the big game must be dipped. Read More »
These crisp, buttery morsels are suffused with bright, tart, lemon and spicy, floral lavender. Even more lemon and lavender are mixed together to make a smooth, lilac-colored glaze. The result is a boatload of crispy, beautiful, bite-sized gluten free cookies you’ll want to pop into your mouth, one after another. Read More »
It’s finally springtime and our faithful root vegetables have done their job and gotten us through the tough winter months. Now, bright green vegetables are popping up all over grocery store produce aisles, with fresh asparagus being one of my all-time favorites. I love to roast it, keep it raw and shave it into salads, steam it and grill it. I even grow it in my garden just to have my own supply in the early months of the season. This Bow Tie Pasta with Chicken and Asparagus in Lemon-Cheese Sauce is another way that I like to incorporate asparagus in a light, good-for-you pasta dish. Read More »