Southwestern Chicken and Rice

SW Chicken n Rice

  • 1 ½ cups brown Basmati Rice, uncooked
  • ¾ cup yellow corn
  • ¾ cup black beans, cooked
  • 1 cup diced tomatoes
  • ¼ cup diced onions
  • ¼ cup diced green peppers
  • 2/3 teaspoon turmeric
  • 1 teaspoon cumin
  • ¾ teaspoon garlic powder
  • 1 tablespoon cilantro
  • ½ teaspoon salt
  • ½ teaspoon hickory salt
  • 2 teaspoons mesquite powder
  • ¼ teaspoon black pepper
  • 2 cups fat-free chicken broth
  • 1 ½ cups water
  • 1 ½ pounds chicken breasts, cut into serving size pieces
  • additional salt, pepper, paprika, and cilantro

Layer uncooked rice, corn, beans, tomatoes, onions, and green peppers in a baking dish.  Blend together spices, broth, and water. Pour over rice/veggie mixture. Cover tightly. Bake at 325 degrees for 1 hour. Remove from oven. Lay chicken pieces on top of rice. Sprinkle with salt, pepper, paprika, and cilantro. Cover and place back into oven. Bake for an additional 45 minutes. Serves 6. This is a carb category fuel.

This can be serve with cheese and sour cream for a combined fuel for growing children and those who do not need to loose weight.

SW chick n rice

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Soft Rye Sourdough Bread

Delicious Soft Rye Sourdough bread and it is so easy to make if you have an active sourdough starter. My starter is at least 5 years old and I have give it to hundred of people so that they can have the enjoyment of baking healthy bread. I do ask that you cover the cost of shipping the starter or it can be sent along free of charge by ordering a cookbook. The link for the Around the Family Table Cookbook is listed below. rye 1 25

  • 2 cups sourdough starter, the starter I use is fairly thick , it can be a rounded measure
  • 1 2/3 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 3 tablespoons dough enhancer OR 1 1/2 tablespoons wheat gluten
  • 1 tablespoon Lethicin
  • 1 2/3 cup rye flour
  • ¼ cup cocoa
  • 3-3 ½ cups white wheat flour
  • 2 teaspoon salt

Add starter, water, oil, honey, dough enhancer, Lethicin, rye flour, and cocoa. Mix until well combined. Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Let the dough rest 20-30 minutes. Add salt and knead for 8-9 minutes. Place in a greased bowl turning to coat dough with oil. Cover and allow dough to rise 5-6 hours. Divide into two pieces, shaping into round loaves and place on cookie sheets. Cover with greased plastic wrap and allow to rise 2 hours. When dough has fully risen, slash tops and bake at 350 degrees F. for 28-30* minutes. Remove and cool. 2 loaves, 14-15 slices from per loaf. Using this amount of honey and oil will be less than 1/4 teaspoon per slice of bread. You can reduce it to 1 tablespoon of oil and 1 tablespoon of honey but your bread may get stale quicker. The fermenting eats the sugar in the honey. 

Soft Rye Sourdough Single Loaf

  • 1 cup active starter, a rounded measure
  • 3/4 cup water
  • 3/4 cup rye flour
  • 1/2 teaspoon black strap mollasses
  • 1/2 teaspoon oil
  • 1 1/2 tablespoons dough enhancer
  • 1 teaspoon caraway seeds, ground
  • 1 – 1 1/4 cups whole wheat flour*
  • 1/2 teaspoon salt

Follow instructions as listed above. Makes 1 loaf.

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*Bread should have an internal temperature of 200 degrees F. Below are the flours I used.

You can find many more sourdough recipes in the spiral bound 600+ page,  500+ recipes in Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may request a small jar of sourdough starter free with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

Rye and Spelt Sourdough English Muffins

Have you ever wondered if you can eat English Muffins again? Here is a soft delicious sourdough recipe using a mixture of rye/spelt flours. They are incredibly tasty and make a wonderful addition to your breakfast. I also used my rye sourdough starter that I started about 3 weeks ago. Since there is baking soda in the recipe, your starter does not need to be super active as when you make bread loaves. In fact, you can even use discard to make these.

Rye and Spelt English Muffins 25

Pictured above: One muffin, split and toasted. Spread 1 Laughing Cow Cheddar cheese wedge on muffin, dividing between the two halves.  Fry 1 small egg* and 2 whites. Divide between halves. Add onion and Candied Jalapenos. Serves 1.  *the egg and cheese will give you 6.5 grams fat. I will use an egg yolk with my carb breakfast as I have a hard time eating just egg whites but you can use all egg whites.

Rye and Spelt Sourdough English Muffins (carbs)

  • 1 cup rye sourdough starter
  • 2 cups water
  • 1 1/2 cups  rye flour
  • 2 1/2 to 3 cups spelt flour
  • 1 1/2 teaspoons sea salt
  • 1 teaspoons baking soda
  • In a plastic or glass bowl, stir together starter, water, and rye flour. Mix well. Add 2 1/2 cups spelt flour. Mix well. Add remaining flour as needed to make a semi-stiff dough. It will be tacky/sticky but should holds its shape fairly well. Cover and allow to ferment 7 hours. Add sea salt and baking soda. Mix well. Heat a griddle to 350 degrees F. Spray with a non-stick spray. Drop batter onto griddle using 1/3 cup dough. Flatten with a wet hand into a round circle. Cover with a lid and fry for 2 minutes or until browned. Flip and fry for 2-3 minutes longer. Cool. Split with a fork. Makes 24 muffins.
  • You may only need 2 1/2 cups spelt flour if your starter is thick. A thinner starter will take more flour.
  • I also feed my starter with 1/2 rye and 1/2 spelt flour.
  • You can use refrigerated or discard starter.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

Rye and Spelt Sourdough English Muffins THM-E

Course Breakfast
Cuisine American
Servings 24
Author Glenda Groff

Ingredients

  • 1 cup rye sourdough starter
  • 2 cups water
  • 1 1/2 cups dark rye flour
  • 2 1/2 to 3 cups spelt flour
  • 1 1/2 teaspoons sea salt
  • 1 teaspoons baking soda

Instructions

  1. In a plastic or glass bowl, stir together starter, water, and rye flour. Mix well. Add 2 1/2 cups spelt flour. Mix well. Add remaining flour as needed to make a semi-stiff dough. It will be tacky/sticky but should holds its shape fairly well. Cover and allow to ferment 7 hours. Add sea salt and baking soda. Mix well. Heat a griddle to 350 degrees F. Spray with a non-stick spray. Drop batter onto griddle using 1/3 cup dough. Flatten with a wet hand into a round circle. Cover with a lid and fry for 2 minutes or until browned. Flip and fry for 2-3 minutes longer. Cool. Split with a fork. Makes 24 muffins.

Recipe Notes

You may only need 2 1/2 cups spelt flour if your starter is thick. A thinner starter will take more flour. I also feed my starter with 1/2 rye and 1/2 spelt flour.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

Honey Oat Sourdough Bread

Baking bread has always been very intriguing to me. I grew up with my dear Old Order Mennonite grandma just up the road from my home. Many a summer day was spent helping her in the kitchen and garden. I was allowed to knead the bread dough for her. As a young girl of 11, I would very enthusiastically knead the dough much to her dismay.  She was most certain it would never turn out right but would be amazed at the fine lovely texture after it had baked. Knowing what I know now about yeast breads; the vigorous kneading developed the gluten making a lovely fine textured loaf. Sourdough fascinated me for some time before I actually attempted it. Here is my favorite sourdough recipe. This recipe can be used in any recipe where you would want a simple yeast dough–pizza, hot pockets, and stromboli to name a few. Try it and you may be surprised at how simple it is to have a lovely slice of homemade bread.

Honey Oat Sourdough Bread 
1 ½ cups Old Fashioned Oats
3 ½ cups water
4 1/4 cups *starter, my **starter is fairly thick
1/3 cup honey– you can use less
1/3 cup olive oil–you can use less
½ cup dough enhancer
3 tablespoons Lethicin, optional
8- 8 ½ cups white whole wheat flour
1 ½ tablespoons salt
Blend oatmeal in blender cup until fine. In mixer bowl combine ground oats and water. Allow to soak 10 minutes. Add starter, honey, oil, dough enhancer, Lethicin, and 4 cups flour. Mix until well combined. Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Allow your dough rest for 20 minutes. Add salt and knead for 9 minutes. Put into a greased bowl turning dough to coat with oil. Cover with a lid and allow dough to proof for 6 hours. Divide dough into 5 pieces and shape into loaves and place into well greased bread pans. Allow to rise for 1-2 hours or until 3/4 proofed. Wet the blade of a sharp knife and slash each loaf. Bake in an oven pre-heated to 350 degrees F. for 27-30 minutes. Cool. Approximately 70 slices of bread which will give you less than 1/4 teaspoon oil and honey per slice and is with in the carb category limit. Adding additional fats will be a combined fuel. The fermenting time does eat up the sugar from the honey. You may reduce the honey and oil if  you would like but your bread will get stale quicker. 

*I feed my starter 4 times before I make bread to have it super active, in the evening, the next day-morning, lunch and just before I go to bed. I feed with a ratio of 1 cup starter, 1 cup flour, and 2/3 cup water. I have had much better success with a thick starter than a thinner one.

**A thinner starter will require more flour than 8 1/2 cups.

***Sourdough bread is considered a carb fuel. If you make pizza, hot pockets, etc using full fat cheese and meat you will have a combined fuel category which may stall weight loss.

If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Amazon

I have a Bosch mixer and It has been a wonderful kitchen appliance. I have made 1000’s of loaves of bread in mine. They are well worth the investment.

You can find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

PicMonkey Collage sourdough

Bread Stuffing THM-E

The fall Holidays are not complete without that tasty dish of stuffing/filling. My mother always made the best bread filling but due to her dementia she no longer can. Here is a low fat recipe you can enjoy this year along with your traditional Holiday favorites. I love to stuff chicken breasts with this bread stuffing, place them in a baking pan, and pour the gravy over all. Bake for 45 minutes to 1 hour.

Bread Stuffing THM-E

Filling:

  • 10 cups whole grain sourdough or sprouted bread cubes
  • 1 ½ cups celery, diced
  • 2 Tablespoons butter
  • 1 cup onions, minced
  • 1 teaspoons salt
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ cups fat free chicken broth
  • 1 cup eggs whites or egg beaters
  • 1/8 teaspoon saffron

Gravy:

Saute celery and onions in butter until tender. Toss with bread cubes. Blend eggs whites with 1 1/2 cups broth. Add seasonings. Pour over cubes and stir gently. Pour into a greased casserole dish. Bring 1 1/2 cups broth to a boil in small saucepan. Combine flour with remaining broth until smooth. Whisk into hot broth. Add seasonings. Cook for 2-3 minutes. pour over stuffing. Cover tightly. Bake at 350 degrees for 45 minutes. Serves 8.

Stuffed Chicken Breast Cut a chicken breast in half, pound to flatten. Wrap each chicken breast around 2/3 cup of bread filling. Place in a baking dish. Bake for 25-35 minutes.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the Vidalia Onion Chopper to dice celery and onions fine. 

Amazon 

      

Bread Stuffing THM -E

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Glenda Groff

Ingredients

Filling:

  • 10 cups sourdough or sprouted bread cubes
  • 1 ½ cups celery diced
  • 2 tablespoons butter
  • 1 cup onions minced
  • 1 teaspoons salt
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ cups fat free chicken broth
  • 1 cup eggs whites or egg beaters
  • 1/8 teaspoon saffron

Gravy:

  • 2 cups fat-free chicken broth
  • 2 tablespoons sprouted flour
  • salt and pepper to taste
  • tiny pinch saffron

Instructions

  1. Saute celery and onions in butter until tender. Toss with bread cubes. Blend eggs whites with 1 1/2 cups broth. Add seasonings. Pour over cubes and stir gently. Pour into a greased casserole dish. Bring 1 1/2 cups broth to a boil in small saucepan. Combine flour with remaining broth until smooth. Whisk into hot broth. Add seasonings. Cook for 2-3 minutes. pour over stuffing. Cover tightly. Bake at 350 degrees for 45 minutes. Serves 8 THM E category. 

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.