Hummus

Ingredients

2 cups canned garbanzo beans, drained (I end up using 1.5 cans)

1/4 cup tahini

1/3-1/2 cup lemon juice

1 tsp salt

2 cloves garlic, halved

1 tsp red pepper flakes

1 T olive oil

1 pinch paprika

1 tsp minced fresh parsley

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt, red pepper flakes, and garlic in a blender or food processor. Blend until smooth. Thin with some of the garbanzo bean juice if needed. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Oatmeal breakfast bars

This is a triple batch that makes two 9x13 pans plus an 8x8 pan. We eat them so quickly it's not worth making any smaller batches. But this is about the largest batch my full-sized Bosch mixer can hold. Just cut them into squares and freeze because they are perishable.

Ingredients

6 cups oat flour

3 cups whole wheat flour

2 T cinnamon

1 T baking powder

3/4 tsp salt

4.5 cups milk (almond, dairy, whatever)

1/2 cup + 1 T honey

1/3 cup peanut butter

1.5 cups unsweetened applesauce

3 large eggs

1 T vanilla extract

3 large bananas

Directions

1. Place rack in center of oven and preheat to 375 degrees F. Grease cooking pans.
2. In large mixer bowl, cream 3 bananas. Add 4.5 cups milk, 1.5 cups applesauce, 3 eggs, 1/2 cup + 1 T honey, 1/3 cup peanut butter, and 1 T vanilla and blend well.
3. In separate bowl, stir together 6 cups oat flour and 3 cups wheat flour, 2 T cinnamon, 1 T baking powder, and 3/4 tsp salt.
4. Pour the dry ingredients into the wet mixture and stir to combine. Pour into two 9x13 pans and one 8x8 pan.
5. Bake for 20 minutes, or until thickened and golden and a toothpick inserted into the center comes out clean. Cool, cut into bars and serve or freeze.

Bars can be stored in the fridge for 5 days or in the freezer for up to 4 months.

Original recipe from here.

Oat flour pancakes

From foodprepper.com

Ingredients

• 1¾ cup freshly ground oat flour
• 1 teaspoon sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 1½ tablespoons canola oil
• 2 large eggs
• ½ teaspoon vanilla (optional)

Directions

1. Pre-heat electric griddle to 350 degrees.
2. Add all dry ingredients to a mixing bowl and whisk together.
3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
5. Lightly spray your hot griddle with cooking spray.
6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
7. Foodprepper cooks her pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

Beef and Broccoli stir-fry

From Taste of Home

3 tablespoons cornstarch, divided

2 tablespoons plus 1/2 cup water, divided

1/2 teaspoon garlic powder

1 pound boneless beef top round steak, cut into thin 3-inch strips

2 tablespoons olive oil, divided

4 cups fresh broccoli florets

1 small onion, cut into wedges

1/3 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

Hot cooked brown rice

Directions

1. In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat.
2. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. 
3. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. 
4. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

http://www.tasteofhome.com/recipes/beef-broccoli-stir-fry#ixzz3O1CRg4VZ

Crispy Southwest wraps (or burritos)

From Mel's Kitchen Cafe

I'm not usually a big fan of rice and beans or corn but I loved these!

Ingredients

1 cup cooked rice

1 cup cooked meat (chicken, beef, taco-seasoned ground beef, whatever)

1 can black beans, rinsed and drained

1 can sweet corn, rinsed and drained  

1/2 can diced tomatoes (moderately drained)

1/4 cup fresh cilantro, chopped

1/2 T chili powder

1 tsp ground cumin

1/2 tsp garlic salt

2 cups shredded cheese

Sour cream

8 burrito-sized tortillas

Directions

1. Mix rice together with chili powder, cumin, and garlic salt. Add remaining ingredients except for cheese and sour cream. Mix well.

2. Sprinkle cheese over tortillas, put a few dollops of sour cream on top of the cheese, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving ends open, and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. (I sprinkled  a little more cheese on top and covered the pan to melt the cheese.) Cooking them seam-side down first helps seal the long edge so they don't fall apart. Serve warm. Yields 8 wraps or burritos.

Fail-proof pizza dough

I really like this dough when I'm making pastry wraps such as Costco Chicken Bakes or Stromboli. The original author isn't kidding. This turned out perfectly the very first time I made it.

From laurenslatest.com

yield: 2-12 INCH PIZZA CRUSTS; ABOUT 1 LB. OF DOUGH

INGREDIENTS:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated Parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

DIRECTIONS:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. 

Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! 

{*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with Parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Lauren's Latest original recipe.

Ingredients for quadruple the dough

4 cups warm water
3 tablespoons active dry yeast
1/4 cup honey {or sugar}
2 tablespoons + 2 teaspoons salt (or 1/6 cup)
1/2 cup olive or canola oil
12 cups bread flour {give or take depending on the heat & humidity}

Sweet, Sticky Chicken stir-fry

Ingredients

2 skinless boneless chicken breasts, cut into 1 inch pieces

2/3 cup flour

1 tsp salt

2 T brown sugar

1/4 cup honey

1/2 cup reduced sodium soy sauce

4 tsp chopped fresh ginger root (or 1/2 tsp ground ginger)

4 tsp minced garlic

2 T hot sauce

salt and pepper to taste

2 T olive oil

1 head of broccoli

2 carrot, sliced into coins

2 cups brown rice, cooked

Directions

1. Steam broccoli and carrots for 5-10 minutes, until tender.

2. Place flour and salt in gallon ziplock bag. Dredge chicken pieces in flour, then place in pan with heated oil. Sear chicken then turn down heat and continue to cook until cooked through. Remove chicken from pan.

3. Mix together brown sugar, honey, soy sauce, ginger, garlic, and hot sauce in a small bowl.

4. Pour sauce into pan previously used for chicken. Simmer uncovered until sauce thickens. Return chicken to the pan, add steamed broccoli and carrots, and coat to stir.

5. Serve over brown rice.