Pizza

Prepare crust dough using recipe for breadsticks found on this site under breads and rolls. After allowing to rest for 10 minutes press dough into a greased large round or rectangle pan. Let rise 15 minutes. Preheat oven to 350 degrees. Bake 10 minutes. Allow to cool for 5 minutes. (The crust can be made up to this point, wrapped, and kept at room temperature 1 day ahead of time or frozen, wrapped, up to 3 months.) Meanwhile, raise oven temp to 425 degrees. When crust has cooled, spread with pizza or marinara sauce (canned or prepared using recipe on this site). Sprinkle with mozzarella cheese made from the recipe found on this site under dairy. Sprinkle with other toppings as desired. Return to oven. For a crisper crust remove from pan and bake directly on the rack or on a pizza stone. Bake until cheese melts - 8-10 minutes. Yum!

Heidi's Hamburgers

Hamburgers: I use 3/4 pound lean ground beef with 1/4 cup pureed red beans and 1/2 cup each finely grated vegetables like onions, carrots, summer squash, ect- what ever we have on hand.  I can make up 7 nice large hamburgers with this and even my picky eaters love them.  Next to no fat and very juicy!  Beans add extra protein but don't add to much or it changes the texture.  We add pureed beans to all our ground meats.

Crab Cakes

3 tablespoons mayonnaise
1 teaspoon dried onion
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Dash pepper
1/8 teaspoon celery salt
1/8 teaspoon dry mustard
1/2 cup soft breadcrumbs
1 can (6 ounces) lump crab meat, rinsed, drained and flaked

In a medium bowl, mix together mayonnaise and seasonings. Add breadcrumbs and crab meat. Mix well. Cover bowl and refrigerate 1 hour. Form into 4 patties. Heat a non-stick skillet over medium heat until hot. Add crab cakes ; cook for 5 to 7 minutes per side or until browned and crispy. Serves 2.

from: Cheryl Driggs www.simplyprepared.com

Lemon Chicken with Capers

1 can (10 to 12-1/2 ounces) chicken, drained
1/4 cup all purpose flour
Salt and pepper, to taste
3 tablespoons olive oil
6 tablespoons chicken broth
2 tablespoons lemon juice
1 tablespoons capers, drained
4 ounces spaghetti, cooked

Break chicken into bite-size pieces but do not flake it.  Mix flour, salt and pepper.  Coat chicken with seasoned flour.  Heat oil in a heavy skillet on medium-high.  Brown coated chicken until golden.  Remove from pan and keep warm.  Add chicken broth, lemon juice and capers.  Boil rapidly to reduce to about 1/4 cup.  Remove from heat.  Add chicken and stir to coat chicken with the sauce.  Serve over cooked spaghetti.  Serves 2.

from: Cheryl Driggs http://www.simplyprepared.com/

Tuscan Chicken and Vegetables

1 can (13 ounces) chicken, drained and shredded
1 can (14-1/2 ounces) zucchini in tomato sauce
1 can (8 ounces) tomato sauce
1 can (15-1/2 ounces) cannelini beans (white kidney), rinsed and drained
    or 2 cups cooked white kidney beans
2 tablespoons dried onion
1/4 teaspoon dried minced garlic
1/2 teaspoon dried thyme
Parmesan cheese

Combine all but the Parmesan cheese in a large saucepan.  Heat thoroughly, cooking for about 15 minutes.  Serve with Parmesan cheese.  Serves 4.

from: Cheryl Driggs http://www.simplyprepared.com/

Sausage with Bowties

4 ounces summer sausage sliced and quartered
1-1/2 cups bowtie pasta, cooked and drained
1/3 cup sliced roasted red pepper
1/3 cup sliced black olives
1/4 teaspoon garlic powder
1/2 teaspoon sweet basil
1 tablespoon olive oil

In a large skillet, brown sausage. Add all but the olive oil. Heat through, stirring occasionally. Stir in olive oil. Serves 2.

from: Cheryl Driggs http://www.simplyprepared.com/

Thai Chicken and Noodles

8 ounces vermicelli or angel hair pasta
1 cup chicken broth
1/2 cup chunky peanut butter
3 teaspoons soy sauce
1/2 teaspoon garlic powder
1 teaspoon ground ginger
1 can (5 ounces) chunk chicken, drained and shredded (optional)
1/2 cup diced roasted red pepper
Dried chives

Cook pasta. Drain and keep warm. In a small saucepan, heat and stir together broth, peanut butter, soy sauce, garlic powder and ginger until smooth. Add chicken and red pepper. Heat through but do not boil. Toss hot cooked pasta with peanut sauce in a serving bowl. Garnish with chives. Serves 4.

from: Cheryl Driggs http://www.simplyprepared.com/

Cream of Chicken Over Rice

 

 

1 can of Cream of Mushroom condensed soup

1 lb fresh chicken cooked or 1 can of chicken(optional) 

2 cans green beans

1-2 cans mushrooms (optional)

1 can onions

4 servings of prepared rice

Instructions:  Drain chicken, green beans, mushrooms and onions.  Put first five ingredients into a skillet and heat through.  Serve with rice.

Sweet and Sour Meatballs

1 batch of gluten meatballs prepared and cooked as directed
1/2 cup packed brown sugar
11/2 tablespoons cornstarch
1 (20 ounce) can pineapple chunks
1/3 cup vinegar
11/2 tablespoons soy sauce
1 cup chopped green and red peppers, optional

Mix brown sugar and cornstarch in pan.
Stir in pineapple (with syrup), vinegar and soy sauce.
Heat to boiling, stirring constantly, reduce heat to simmer.
Add meat balls.
Cover, simmer, stirring occasionally, 10 minutes.
Stir in green and red peppers if desired.

Makes 4 generous servings
Stir in pineapple (with syrup), vinegar and soy sauce.
Heat to boiling, stirring constantly, reduce heat to simmer.
Add meat balls.
Cover, simmer, stirring occasionally, 10 minutes.
Stir in green and red peppers if desired.

Makes 4 generous servings
1/3 cup vinegar
1 tablespoon soy sauce
1 cup chopped green and red peppers, optional

Mix brown sugar and cornstarch in pan.
Stir in pineapple (with syrup), vinegar and soy sauce.
Heat to boiling, stirring constantly, reduce heat to simmer.
Add meat balls.
Cover, simmer, stirring occasionally, 10 minutes.
Stir in green and red peppers if desired.

Makes 4 generous servings
Stir in pineapple (with syrup), vinegar and soy sauce.
Heat to boiling, stirring constantly, reduce heat to simmer.
Add meat balls.
Cover, simmer, stirring occasionally, 10 minutes.
Stir in green and red peppers if desired.

Makes 4 generous servings

Potato Flakes Chicken

2/3 cup mashed potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
4 boneless skinless chicken breast halves (8 ounces each)
1/3 cup butter, melted

In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned. Yield: 4 servings.

Making Meat from Your Wheat

A kernel of wheat is made up of three parts – the bran, the starch and the gluten which is the protein part of the wheat. Wheat meat is made by separating the gluten from the starch and bran. Once it has been separated, the gluten can be flavored and ground to resemble ground beef and then can be used interchangeably with ground beef.

Wheat Meat Recipe

9 C. whole wheat flour
4 ½ C. tap water

Mix flour with water in a kitchenaid or other mixer and knead on low speed for 10 minutes. Allow to rest for 20-30 minutes. Pour additional tap water over the rested wheat mixture. Place your hands in the water and squeeze the dough until the water is white and starchy. Pour off the water and add more water and continue to squeeze the dough. Continue this practice until the bran and starch is removed and the water is clear.

Allow gluten to rest 10 minutes.

Press out gluten to a ½” thickness on a greased cookie sheet and bake at 350 degrees for 15 minutes.

Remove from cookie sheet and fold to fit into a large bag. Close bag and allow gluten to cool. This will soften the rough texture.

Tear cooled gluten into large pieces. Working in small batches, grind gluten by processing it in a food processor. This can also be done by using a hand or electric grinder. Gluten is now ready to season and use as you would hamburger.

Basic Seasoned Wheat Meat

Serves 4

2 C. ground gluten
3 T. dried minced onion
1 T. seasoning mix of your choice
2 T. wheat flour
2 eggs
3 T. oil
½ tsp. salt or garlic salt
½ tsp. ground pepper
¼ tsp. red pepper flakes, optional

Combine all ingredients. Mix well. Use in the variation desired.

Basic Wheat Meat Variations

Tacos: Spread basic mix onto a greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from over, cool and then break into pieces. Add one can of Rotel diced tomatoes with green chilis and one can of drained red or kidney beans to basic mix. Microwave two minutes to heat and serve with taco shells, lettuce, tomato and salsa.

Meat Balls: Add one tablespoon Worcestershire sauce to basic mix. Form into 1” balls and bake on a greased cookie sheet at 350 degrees for 15 minutes. Mix with the sauce of your choice and serve over rice.

Spaghetti: Spread basic mix onto a greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from oven, cool and then break into pieces. Add one jar of spaghetti sauce to the basic mix or add the basic mix to your own homemade sauce. Heat through before adding to cooked pasta.

Lasagna: Prepare sauce as for spaghetti. Layer noodles, sauce and cheese. Bake 45-50 minutes at 350 degrees.

Meat Loaf: Prepare as for meat balls except pour mixture into a greased loaf pan and bake at 350 degrees for 40 minutes. Top with ketchup and serve.

Bran from Gluten

To use the bran left from rinsing the gluten, save the water used in rinsing process. Allow to rest on the counter in a clear container for two hours. By this time the solution will have divided into three parts – water, starch and bran. Pour off the water and starch until only the bran is left. Place the bran in the refrigerator in a clear container. The next morning, more water will have collected on the top. Pour this off and allow to sit a little longer. Pour the rest of the water off and you will now have thick bran that can be used in a variety of ways.

Raisin Bran

1 scant cup of thick bran left from making gluten

2 T. sugar
½ tsp. salt

Mix ingredients and pour onto a greased baking sheet. Tilt the sheet to form a very thin layer. Bake at 300 degrees for 15 minutes. Remove dried bran from sheet while warm. Allow to cool. Break into small pieces and mix with raisins for raisin bran. Keep in an airtight container for one week.

Bran Muffins

Cream Together:

½ C. vegetable oil
1 ¼ C. honey or sugar
2 eggs

Add and Mix well:

1 T. baking soda
1 tsp. salt
2 C. buttermilk
1 ½ C. thick bran from making gluten
3 ½ C. whole wheat flour
2 C. optional additions such as dried fruit or well drained crushed pineapple

Glaze

3 T. granulated sugar
3 T. brown sugar
3 T. shortening
2 T. corn syrup
2 Tsp. water

Mix into a paste.

Drop 1 T. glaze into each muffin compartment before adding 3-4 T. muffin mixture. Bake muffins in greased pans at 350 degrees for 15-20 minutes. This makes 6 ½ C. batter which will make approximately 24 – 30 muffins. The mixture can be kept in the refrigerator and used as needed.

Starch

The starch can be used as a substitute for corn starch and is just as clear when cooked. However, it is difficult to separate from the water. This is done by pouring off the water into another clear glass container separate from the bran. Allow to settle overnight and pour off water until only the thick starch remains. The starchy water can be used together when making breads.

Wheat Meat

9 C. whole wheat flour
4 ½ C. tap water

Mix flour with water in a kitchenaid or other mixer and knead on low speed for 10 minutes. Allow to rest for 20-30 minutes. Pour additional tap water over the rested wheat mixture. Place your hands in the water and squeeze the dough until the water is white and starchy. Pour off the water and add more water and continue to squeeze the dough. Continue this practice until the bran and starch is removed and the water is clear.

Allow gluten to rest 10 minutes.

Press out gluten to a ½” thickness on a greased cookie sheet and bake at 350 degrees for 15 minutes.

Remove from cookie sheet and fold to fit into a large bag. Close bag and allow gluten to cool. This will soften the rough texture.

Tear cooled gluten into large pieces. Working in small batches, grind gluten by processing it in a food processor. This can also be done by using a hand or electric grinder. Gluten is now ready to season and use as you would hamburger.

Tex-Mex Black Bean Casserole

2 C. cooked black beans or 1-15 oz. can of black beans, drained

2 C. browned hamburger or 2 C. ground gluten

1-15oz. can of diced tomatoes with green chili peppers added, do not drain
1-15 oz. can of corn, drained

Salt and pepper to taste

Other seasons if desired (chili powder, cumin, garlic, dried red pepper flakes – whatever your family likes)

2 C. shredded cheese, divided (homemade queso fresco would work here)

Grease a 9 inch baking pan and set aside. Combine beans, hamburger or gluten, tomatoes with juice, corn and salt and pepper. Stir in one cup of the cheese. Pour mixture into baking pan. Sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes or until heated through. Makes 4 servings.

Note: The mixture can also be used as a taco or enchilada filling.