FRI-YAY CLEAR THE CUPBOARD MEXICAN CHICKEN AND VEGETABLE SOUP WITH VEGAN OPTION

FRI-YAY SOUP

Fri-yay clear the cupboard Mexican chicken and vegetable soup with vegan option

2 chicken breasts
1 Tbsp. chicken bouillon
2 Tsp salt
2 cups water
Pressure cook on poultry 20 minutes
Shred in kitchen aid mixer
Omit this step completely for vegan

2 zucchini roughly chopped
6 carrots mine were thin you could use four fat ones roughly chopped.
2 sweet potatoes. Peeled roughly chopped. (I used one red yam and one Korean yam. Regular potatoes also go well, but my husband is allergic so I have to use yams.)
1 jalapeno
1 white onion small to medium size
1 cup corn
½ tsp chipotle powder
1 tsp salt
1 tsp granulated garlic
1 small can tomato sauce
1 can diced tomatoes with liquid
4 cups water

If doing vegan version add 2 tbsp. vegetable bouillon, a can or two of drained and rinsed black beans or navy beans, and additional salt to taste.

Place all ingredients into instant pot pressure cooker and push soup button adjust the time to 10 minutes. Quick release pressure and add ¼ cup torn cilantro leaves as a garnish.

Can be served with carb of choice including tortillas, bread, or rice.

Fresh finely shredded green cabbage would also go nicely.
* You can use anything you have in the fridge really, so bell peppers, asparagus, green beans, white potatoes, kale. It’s all good here

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Easy Einkorn Artisan Bread

I LOVE bread. Maybe because it tastes so good with butter? It’s a guilty pleasure that was once taken from me when I discovered that I have food allergies. Thanks to Jovial I have my life back! Here is a recipe that I adapted from here and here . So the first link is a youtube video. Before I learned of my food allergies I used to bake this guy’s recipe like once a week. The second link is an overnight bread in the New York Times by a famous baker in New York City. I use the recipe from the first and the baking / kneading technique in the second. I recommend you watch both videos so you get an idea of the techniques. I have found that the first videos recipe is slightly yeasty and salty. So I have slightly reduced both in my recipe.

Ingredients:

3/4 tbsp Red Star active dry yeast ( I eyeball the measurement on the yeast and salt)

3/4 tbsp Himalayan salt

4 cups of einkorn flour ( I scoop the flour out from the jar or bag)

2-3 cups warm water (the measurement is eyeballed) I’ll explain this down below

1/2 cup Whole Wheat Einkorn Flour for dusting the board.

Directions:

You must have a coated cast iron dutch oven with a lid to make this bread! I bought mine at HEB for $30.

Start by getting a bowl and putting your flour and salt in it. I fill the tablespoon measure until there is about an 8th of an inch of spoon showing. Set this aside.

Start your tap to make warm to the touch water. In a little bowl (I use a Corelle 18 oz bowl, it comes in all Corelle dish sets)

Fill the bowl 1/2 way with warm water and add in the yeast. I measure the yeast exactly the same as the salt with 1/8 of an inch showing on the spoon. Set aside to proof for a minute or two.

You can do this by hand, but since I have a Kitchenaid mixer now I use it. Use the bread hook for this. Pout in your flour and salt and briefly turn it on just to mix them together.

Pour in your yeast from the little bowl. (here come the hard part!)

You are going to take warm water from the tap and pour it in the mixer with the mixer running on medium. You want just enough water for the dough to come together and come away from the sides. I can’t say how much water that will be! It usually takes me about 2-3 half bowls of water to get it right.

Once you are all mixed up cover the bowl with plastic wrap and set aside for 1 hour. Einkorn flour proofs in half the time of regular flour! So you can start this late and still have bread by dinner.

After 1 hour get a board out and put some Whole Wheat Einkorn flour on it. This makes a really nice crust.

Turn your bread until you get a ball. It only takes a minute. With einkorn there is no need to knead! Coat the top of your loaf with the whole wheat flour and plop it seam side up in a kitchen towel. You want a towel that is not a terry cloth.

At this point you start your oven. Set it to 500° and place your dutch oven inside, leaving the lid out. Once your oven and pot is preheated you are ready to bake.

Pick up your towel and plop your loaf into the pot. This is why you left your dough seam side up in the towel so that when you plop it in the pot is will be seam side down. Shake your pot to even out the loaf. Cover the dutch oven and bake for about 20 minutes. After 20 minutes take the lid off and bake for another 15 minutes.

Allow your beautiful loaf to cool before cutting into it. It is best slathered in Kerrygold salted butter!

*This recipe is REALLY forgiving. On Sunday I made a loaf and added way too much water. I ended up adding a whole nother cup of flour pretty much to get it to be less messy.  That being said it STILL turned out really good! I was certain it was not going to turn out!

This really is a simple recipe. It is just a little harder to explain in words than video. Watching both videos above will make this a whole lot easier for you!

Jovial Einkorn Chocolate Cake and Vanilla Buttercream Recipe

I love this recipe by Beets and Bones! I have made it a few times and I have slightly adapted it for a richer flavor. This cake paired with my amazing vanilla buttercream frosting is sure to be a crowd pleaser at your next party!

Moist and Rich Chocolate Einkorn Cake

Ingredients:

Dry:

2 cups Jovial AP Einkorn flour

1 cup costco raw organic sugar

3/4 cup cocoa or cacao powder (I use dutch cocoa)

1 tsp baking powder

1/2 tsp baking soda

1 tsp himalayan salt

Wet:

2 eggs (I use Costco’s organic brown or pastured when available)

1 cup raw milk (I get mine from Stryk farm)

1/2 cup Nutiva organic refined coconut oil – Melted and slightly cooled

1 tablespoon organic vanilla

1 cup strong coffee -Hot* (you add this at the very end)

Directions:

Preheat oven to 350°

Mix your dry ingredients together and set aside. Melt your coconut oil and allow to cool slightly. Mix the eggs and milk together, then add the coconut oil and vanilla. Add your dry ingredients to your wet and mix well. Once it is mixed slowly pour in the hot coffee. This will make your batter very wet which is how you want it to be.

You can use 1 – 9×13, 2-8 or 9in rounds, or a cupcake tin with 24 regular size holes.

Spray the pan of your choice with coconut oil spray then line with parchment. I set the pan on the parchment then trace the shape with a pen and cut it out. I am sure they sell little round parchments somewhere, but I always do it this way.

Depending on your pan baking times will be different. I baked my 2 – 9in rounds for about 20-30 minutes. You want to be able to stick in a knife or toothpick and have it come out clean, but not bake it any longer than that. Start checking it at 20 minutes and check it in 5 minute increments until the toothpick comes out clean.  The larger you pan the longer it will take to bake. Cupcakes will bake the fastest and should only take 20-25 minutes. The 9×13 will likely take 30-40 minutes to bake.

 

Amazing Buttercream Frosting

Ingredients:

1- 8oz block of Kerrygold unsalted butter

1 bag IMPERIAL powdered sugar (this is KEY) you will use up to this amount depending on the stiffness you desire.

1.5 tsp organic vanilla

1/2 cup raw milk (you will use up to this amount)

 

Directions:

The first step is to soften your butter. You want it to be soft but not melted at all. I stick mine in the garage for like 5 minutes and in Houston heat that’s all it takes! Whip your butter until fluffy, about 2-5 minutes. Slowly add in your sugar 1 cup at a time and make sure it is completely incorporated before adding another cup. I use my kitchenaid to do this and I start out with a slow speed then crank it up to a high speed. Your bag of powdered sugar will have about 6 cups. Using all 6 cups will give you a very stiff icing which is good for piping flowers and such. I recommend using about 4-5 cups of powdered sugar for frosting a cake. After you have your desired amount of sugar add in your vanilla and your milk. Add the milk a little at a time maybe 1 tbsp at a time until you get your desired consistency. It is vital that you use IMPERIAL powdered sugar. I do not know why, but store brands make icing that tastes terrible. It is only a few cents more per bag and totally worth it!

 

 

 

 

Healthy Einkorn and Oatmeal Banana Bread

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Healthy Einkorn and Oatmeal Loaf by SimplySooney

I had a few bananas sitting around and instead of tossing them I decided to make some bread. This one was so good I ended up making a second loaf today!

Ingredients:

Wet:
3 mashed, overripe bananas
1 c. sugar
2 eggs
2 tsp. vanilla
⅓ c. Nutiva refined coconut oil

 

Dry:
2 cups Einkorn flour
1 cup whole rolled oats
½ tsp. salt
½ tsp. baking soda
1 tsp. baking powder
½ tsp. cinnamon

¼ cup go raw sprouted pumpkin seeds set aside for topping

Preheat oven to 350°
Blend wet ingredients in kitchen aid mixer until smooth
Add-in dry ingredients, excluding pumpkin seeds, blend until just mixed.
Grease bread pan with coconut oil.
Pour mixture in pan and top with pumpkin seeds

Bake uncovered for 1 hour at 350° or until it no longer looks wet in the middle.

Cool for 2 hours

Easy Einkorn Flatbread

BeFunkyCollageHi all you Einkorn lovers!

I have a new recipe for you. When I worked at Quiznos my favorite thing to eat was the flatbread topped with chipotle mayo, turkey, red onion, tomatoes and lettuce.This is a perfect recipe for those of us that need to make lunches for our husbands or ourselves and don’t want to use bread or have run out of bread! Flatbreads are a very versatile little bread. You can make sandwiches, little pizzas for the kids, or even top them with a herbed oil to serve with spaghetti!  Today I will share with you my recipe for making flatbread using Einkorn flour.

 

Easy Einkorn Flatbread

Prep Time: 5 minutes

Inactive time : 10 minutes

Cooking time: 1-3 minutes per flatbread

 

Ingredients

1 1/3 cups Einkorn flour   (if using normal flour use 1 1/4 cups)

1 teaspoon yeast dry active

1/2 teaspoon himalayan salt

1/2 cup warm water 110° F

2 teaspoons olive oil

 

Directions:

In the bowl of your kitchenaid mixer that has been fitted with the paddle attachment, put 1 1/3 cups of einkorn flour, 1 tsp active dry yeast, and 1/2 tsp salt. Turn your mixer to low to just blend the dry ingredients quickly. Add 1/2 cup of the 110° F water and the 2 tsp of olive oil. Mix on medium for about a minute until the dough comes together. On a well floured surface. The dough will be pretty sticky but do not add any more flour to it. Turn your dough out only about 4 times, enough that you can make a ball. Too much kneading and the dough will be too firm. Cover the dough with a towel and let rest for 10 minutes. After the 10 minutes of resting cut the dough into 4 pieces. Gently form the pieces into little balls,sprinkle flour under and on top allowing the dough balls to absorb a little more flour the make them more like a pizza dough and less sticky. Knead the balls in your hand to toughen them up just a little. Roll them out about as wide as your hand. Like 6 inches. You want them to be a little thick since they are not tortillas they are flatbreads!

Heat an ungreased Cast Iron pan to about medium high. Place a flatbread on the pan and wait until some bubbles form on the top side. This will take about a minute. Turn the flatbread and cook for about another minute. There should be some brown circles here and there on the bread.

And that’s it! Flatbread made with healthy Einkorn in just a few minutes!!!

Easy and Amazing Chili

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My super picky 2 year old and 4 year old ate an entire bowl of this and then asked for more! #WINNING!

1 lb ground beef, bison, turkey, or meat alternative
1 white onion diced
1 red bell pepper diced
1-52 oz can ranch style beans
1-15 oz can black beans drained (optional)
1-15 oz can stewed tomatoes, crushed or diced
1-15 oz can tomato sauce
2-tbsp chili powder
1-tbsp ground cumin
1/2 tbsp garlic powder
1/2 tbsp paprika
1-tbsp sugar
2-tbsp Bragg apple cider vinegar
ground cayenne pepper to heat to your preference

salt to taste

In a large pot
cook your ground meat then salt to taste
add in the veggies, cook until soft
add in the spices
then add in the canned items and water
For the water feel free to add 2-4 cups. 2 cups will give a nice thick chili and 4 will yield a more brothy chili

Bring to a boil then simmer for 30 minutes.

 

Enjoy with fritos, crackers, tortilla chips, diced avocados, diced tomatoes, diced red onion, cilantro, and pickled jalapenos. Great in macaroni and cheese, with hot dogs, whatever!
P.S. the chili always tastes better the next day!

This will feed a family of four about three times

Soft and Fluffy Einkorn Breadsticks

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I have another winner for you guys today! Two posts in one day? That’s unheard of! LOL! Baylee’s birthday is coming up and I wanted to make a spaghetti dinner for a couple of friends to come over and celebrate with us. What goes better with spaghetti than bread sticks? I scoured the internet and pinterest looking for a recipe for soft breadsticks using einkorn flour and the search came up with none. Not a single recipe for soft einkorn breadsticks! The only one I could find was for really hard looking breadsticks. I want soft and fluffy!!!! Anyways I decided to come up with my own recipe and I have to tell you they turned out amazing! These are so light and airy. So buttery soft. They will be the perfect addition to your spaghetti dinner!

The First Soft Einkorn Breadsticks

Prep time: 10 minutes

Rise time: 2 hours total

Cooking time: 16 minutes

Ingredients

3/4 cup warm water (no hotter than 110 degrees)

3 tsp Red Star active dry yeast

2 tbsp very soft butter (vegan or regular)

1/4 cup organic sugar

1 egg

1 tsp himalayan sea salt 

3 1/4 cup einkorn flour

Directions

Combine yeast and warm water in a measuring cup or bowl. Swirl and set aside for 5 minutes. In a large bowl cream the butter and sugar together. Mix in the egg, salt, and yeast mixture.

*Very important*

Using a metal spoon mix the flour into the wet ingredients 1 cup at a time. Once the first cup is completely incorporated, do the second cup.

For the remaining 1 1/4 cups, mix the flour in 1/4 cup at a time. Making sure to incorporate it completely before adding the next cup in.

*Dough will be kind of wet and sticky*

When all of your flour is incorporated and you have an even looking dough, turn your dough out onto your floured counter. Knead just a couple times to get the dough into a ball.

Return the dough ball to the bowl, cover with a towel or a grocery bag (which is how I do it) and place in the turned OFF oven with just the oven light on. Allow to rise for 1.5 hours.

Once first rising is done, shape your dough into breadsticks. To do this you will get a little handful of dough and roll it in your hands like you are making a play-dough snake. Place your dough snakes on a lightly sprayed parchment covered cookie sheet. Place them back in the OFF oven for another 30 minutes.

When second rising is done remove dough from the oven. Heat your oven to 350 degrees. Place dough back into the heated oven and bake for 16 minutes.

Best when served right out of the oven. You can cover them in cinnamon, sugar and butter as a dessert or cover them in butter, garlic powder, and salt for a more Italian style.

Enjoy!

 

 

 

Comforting Vegan Potato Soup

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Hi there,

I have another quick and easy recipe for you guys. This one is vegan! What? Traditionally potato soup would be made with milk and lots of it. I found a recipe the other day for a vegan alfredo sauce. While it was a yummy recipe, when I tasted it, it screamed potato soup! So today, I opened up a bag of cut cauliflower from Costco and decided to try and make vegan potato soup with the ideas that I got from the alfredo recipe.

Vegan Potato Soup

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

Equipment needed: Blender of some sort ( I use a Nutribullet
)

Ingredients

2 tbsp butter (Earth Balance is a good vegan one)

1 large yellow onion – sliced

4 cloves of garlic – sliced

1 pound cut cauliflower ( I get mine at Costco because it’s like 4$ for 2lbs already cut up)

3 smallish russet potatoes or 1 large baking potato

2 cups unsweetened plain almond milk, plus a little more if you want it thinner ( I love HEB brand, it’s thin and mild tasting) .

1-2 tsp himalayan sea salt

pepper to taste (I probably used 1/4 tsp)

Directions

Heat butter in a skillet and add the sliced onions and garlic. You want to caramelize them very well. It will take about 10 minutes or so. Meanwhile boil your cauliflower for about 10 minutes until very nice and soft, but not completely mushy. While those are working, peel and cut your potatoes into nice chunks. Boil potatoes in a separate pan from the cauliflower until soft, almost very mushy. When the cauliflower are finished, drain the water and set aside to cool. If you use a Nutribullet like I do you want the cauliflower to be very cool because you are not supposed to put hot things in the Nutribullet. Once the onions and garlic are nice and light to medium brown pour them in the blender with the cauliflower, the salt, the pepper and the almond milk. You want to puree this until very smooth. If your soup is too thick you can add more milk. Drain your potatoes, then add the soup base to the potatoes.  You will want to bring this back up to a boil for just a second to warm through. Adjust your seasoning to suit your taste. Then serve hot!

Enjoy

Fluffy Einkorn Pancakes

Who doesn’t love pancakes. Seriously…

I love pancakes they make a quick and easy breakfast, lunch, or my favorite dinner. LOL These Einkorn pancakes take the cake for ease and health. As some of you know I am allergic to wheat. Like literally I ate a granola bar and wheat was the last ingredient listed (which was why I missed it). So within 20 minutes I had the most terrible stomach and lower back pains. The attack lasted for a few hours. That sucks! I hate being allergic to wheat. It feels unfair. That’s where einkorn comes in! For some reason I am not allergic to this ancient wheat. I was so happy to find it. Though substituting it for regular flour is a little tricky. So here it is my einkorn pancake recipe!

 

 

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Quick and Easy Einkorn Pancakes

Ingredients:

1 3/4 cups einkorn flour

1/2 tbsp baking powder

1 tsp himalayan salt

1 tbsp sugar

1 tsp organic vanilla

1 1/2 cups unsweetened original almond milk

1 egg

3 tbsp oil or butter

Directions

Combine all ingredients in a large bowl. Mix until smooth. Heat a non stick skillet on medium high (4 on a gas stove) for every pancake drop a little coconut oil in the pan. Using a 1/4 cup measuring spoon drop pancake batter on top of the oil. Flip when bubbles form or bottom looks golden. Cook another minute or two. Serve with Kerrygold butter and grade A maple syrup or raw honey!

Enjoy!

Best Ever Einkorn Chocolate Chip Cookies

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Best Ever Einkorn Chocolate Chip Cookies

Sometimes you just want cookies, and since starting the Orange Rhino Challenge, that time has come more often than usual. I recently began using Einkorn flour because we were gluten free for a long time. My husband has Hashimoto’s and cannot tolerate traditional gluten containing goodies (or baddies I should say).My husband is much better able to digest this ancient grain and we are loving having it as an option. I hope you will enjoy them also!

Best Ever Einkorn Chocolate Chip Cookies

Cooking time 11-14 minutes

Oven temp 375

Yields 12 cookies

Ingredients:

3/4 stick organic salted cream butter, softened

1/4 cup organic brown or white sugar

1/2 cup organic coconut sugar

1 tsp organic vanilla

1 large pasture raised egg

1 1/8 cup einkorn all purpose flour

1/4 tsp aluminum free baking powder

1/2 tsp baking soda

1/2 tsp himalayan salt

1/2 – 1 cup dark chocolate chips (depending on how much chocolate you like in your cookies, I used 3/4 cup of Costco’s chocolate chips)

Directions:

Cream butter and sugar together in a stand mixer or using a hand blender in a large bowl on low. Add in vanilla and the egg. Blend mixture together lightly

In a separate bowl whisk together einkorn flour, baking powder, baking soda, and salt.

Slowly mix the dry ingredients in with the wet.

Blend until you do see any clumps of flour.

In a preheated oven 375 degrees, cover a flat baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop cookies onto pan.

Bake in the over for 11-14 minutes. Cookies will look like they aren’t completely done in the middle. Allow to cool for 5-10 minutes (if you can wait that long) the centers will lower a bit leaving you with perfect beautiful cookies!