My Own Meatloaf
Easy 100% Whole Wheat Bread
Teff Cakes
Porridges
Oven 350 degrees, grab a loaf pan
*Note: Artificial sweeteners can cause a multitude
of health problems. I avoid it even in my kids' vitamins and medications and
urge everyone else to do the same.
Anita's Meatloaf
Here is my own recipe for meatloaf. You can add whatever you like to it
to personalize it for you.
1 lb. ground beef
1/2 cup oatmeal
1 small tomato diced or put through the juicer
1/4 cup wheat germ
1 egg
splash of milk
sprinkle of garlic and parsley
1/4 cup finely chopped celery
Combine all ingredients in bowl. Shape into a loaf and place into loaf
pan. Bake for 45 - 50 mins. or until meat is no longer pink.
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Easy 100% Whole Wheat Bread from "Favorite Recipes"
Makes 1 loaf
About 4 1/3 cups whole wheat flour
2 pkgs. active dry yeast (I use just one and allow it to rise
longer)
2 TBSP molasses or honey
1 3/4 cups warm water (110)
1/4 cup salad oil
1 1/2 tsp. salt
1/3 cup regular wheat germ
Measure flour into heat-resistant bowl; then place in a warm oven (150)
until warmed through (about 10 mins.). Meanwhile in 3/4 cup of the water;
let stand until bubbly (5 to 15 mins.) Mix in remaining 1 cup water, oil,
and salt. Stir in wheat germ. Mix in flour about 1 cup at a time, beating
well after each addition. When dough begins to clean sides of bowl turn
out onto lightly floured board. Knead just enough to shape into a smooth
loaf. Place in greased 9 by 5 loaf pan. Cover and let rise in warm place
until dough is about 1 inch above rim of pan (30 - 40 mins.) Bake at
400 degrees for 35 mins. or until well browned and sounds hollow when
tapped.
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Teff Cakes
Katrina can eat grains such as teff, which can be difficult to cook. My
thanks to Dr. Sally Rockwell. I highly recommend her book, "Allergy Recipes"
for anyone, especially those on a rotation or restricted diet. I have
altered the teff flatbread recipe a little bit so that it's easier for me to
bake or fry and here is my version of it. You can substitute other grains or
flours such as chickpea flour.
Pre-heat oven to 400 degrees. Oil a cookie sheet. I use cold-pressed olive
oil in a pump spray bottle I found at Wal-Mart. Put your teff flour in a
bowl. I don't use measuring cups or spoons for this because I am usually in
a hurry. It's probably at least 2 cups of flour. I then add enough water
and mix so that it's a batter consistency a lttle thicker than pancakes. I
add saccharin and a dash of salt and a small amount of oil (I prefer walnut
because it has such a great taste and Katrina can have it). We don't use
sugar anymore. Put pancake size spoonfuls of batter
on the cookie sheet and put in the oven. I bake it for about 6 or 7 minutes
and then take it out and turn over. I bake it again for 6 or 7 more minutes.
I turn them because they stick if they bake on one side for too long. I
also bake them in our electric skillet with the lid on. This is quick and
easy if you don't want to heat up your oven.
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Porridges
Porridges can be easy and quick to make but I could not find directions
anywhere until I bought Dr. Sally Rockwell's "Allergy Recipes". Porridge
can be a nice hot breakfast, esp. if you are limited in the grains that you
can eat whether because of allergies, sensitivities, or gluten intolerance.
Here's what I do: I put about ½ cup of water in a small pot and stir in the
grain whether teff or garbanzo bean flour. (We used Amaranth in the past
but the taste is not something my daughter enjoyed.) I stir the flour in
until it is well mixed and then I add more water, at least 3/4 to 1 cup;
this is how I cut down on lumpy porridge. I add a dash of salt, stevia
and sometimes cinnamon and cook on med. heat until it's the thickness that I
want. If it's too thick then I add a little water and stir. If it's too
thin I stir in a little more of the grain or flour.
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