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Homemade English Muffins

5 May

Homemade Whole Wheat English Muffins
from Channeling Contessa
*Note–my batch yielded quite a few English muffins (15+), but I rolled my dough more thinly than it called for. For thicker (and fewer) English muffins, leave the dough thicker before cutting out your circles.

-1 cup milk
-2 tbsp granulated sugar
-1 package (.25 oz) active dry yeast
-1 cup warm water (110F)
-1/4 cup melted shortening
-3 cups whole wheat flour
-2 cups all purpose flour
-1 tsp salt

1. Heat milk in a small saucepan until it bubbles. Remove from heat, add sugar, and stir until dissolved. Allow to cool to lukewarm.

2. Meanwhile, dissolve yeast in warm water. Let stand for 10 minutes.

3. Combine milk, yeast mixture, shortening, and 3 cups flour in a mixing bowl. Beat with dough hook until smooth. Add remaining 2 cups flour and salt, beating until dough comes together. Knead for 2 minutes before placing dough in a greased bowl. Cover and allow to rise for 2 hours.

4. Punch dough down. Roll out on a floured surface to 1/2-inch thick. Cut rounds out of dough (I used a glass). Place on wax paper sprinkled with cornmeal. Cover and allow to rise for 30 minutes to an hour.  (I’ve found that rolling the dough to a 1/4 in thick and combining separate cutouts work best if you decide to freeze these and use them later, because essentially they are already pre-cut.)

5. Heat ungreased griddle over medium-high heat (I used my electric griddle) and cook muffins 5-10 minutes a side (just until lightly browned). Flip and brown the other side. Return to wax paper to cool completely before storing in plastic bags.  Freeze if you want!


Homemade Granola Bars

3 May

I’m on a mission to make most of our grains homemade (bread, pasta, english muffins, etc.) and granola bars are both inexpensive and taste so much better than what we buy at the stores.

Homemade Granola Bar Recipe
2 cups non-instant oats
1 cup whole wheat flour
1/3 cup brown sugar
1/2 cup chocolate chips
1/4 tsp salt
1 Tbs vegetable oil
1/2 cup peanut butter
1/2 cup honey
1 egg (or 2 tbs powdered eggs + 4 tbs water)
1 tsp vanilla

Preheat oven to 350 degrees and prepare 9×13 pan with cooking spray. In large mixing bowl combine all dry ingredients. Mix wet ingredients in small mixing bowl and add to dry. Mix well. Spread evenly in prepared pan. Bake for 15 minutes. Cut into individual bars. Makes 18 bars (I usually get a little less because I cut them larger).

Jonathan and I wait for the already cut bars to cool completely, and then we put them in individual snack bags, and then in the freezer.  They taste great thawing out like normal or if you zap them in the microwave for 15 seconds.  Then, we just rinse out the snack bags and use them again for the next batch.

Taken from:

Homemade Peanut Butter

3 May

I’m sure there are healthier ways of making peanut butter, but this one just takes four ingredients (peanuts, honey, peanut oil, salt) and it is soooo good.  We store it in the fridge and it lasts for a long time.


  • 15 ounces shelled and skinned roasted peanuts (or just buy already shelled dry roasted peanuts)
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Recipe from Alton Brown.

Ginger-Glazed Carrots

11 Dec

Very simple and tasty!

Serves: 4


Boil in small amount of water:
8 small carrots (or equivalent carrot sticks)

When almost tender, drain well (you can reserve the liquid for soup maing)

Heat in heavy skillet:

     1 1/2 T. margarine
     1/4 t. ground ginger
     1 T. honey or sugar

Add carrots and stir carefully to coat.  Cook over low heat until glazed, turning frequently.

*Taken from More-With-Less: A World Community Cookbook