Honey, Flaxseed and Whey bread

INGREDIENTS

* 1 1/8 cups water
* 1 1/2 tablespoons flaxseed oil
* 3 tablespoons honey
* 1/2 tablespoon liquid lecithin
* 3 cups whole wheat flour
* 1/2 cup flax seed
* 2 tablespoons bread flour
* 3 tablespoons whey powder
* 1 1/2 teaspoons sea salt
* 2 teaspoons active dry yeast

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DIRECTIONS

1. Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
2. Select Wheat Cycle, and Start.

Broccoli Casserole

2 bags frozen Broccoli florets, thawed under warm water and drained (or about 1 pound fresh steamed broccoli - tastes a lot better this way)
4 tablespoons butter
2 tablespoons grated onion
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon nutmeg
1 bag of Onion Croutons (a salad topping)
1/2 cup Parmesan Cheese

1. Melt butter in a sauce pan. Add onion and sautee' for 2 minutes (do not brown). Add flour and whisk until melted. Whisk constantly for about three minutes.
2. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
3. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. If lumps are formed use a hand mixer. Add salt, pepper and nutmeg.
   
4. Add the steamed broccoli to a casserole. Pour sauce over it, sprinkle with Parmesan cheese on top and bake at 375F for 1o minutes until top is browned. Remove from oven. Sprinkle onion croutons and serve.
   

Try it with other vegetables such as steamed carrots, cauliflower, asparagus...also try adding diced ham to the sauce.

Chilli Con Carne

2 pounds lean ground beef
3 large peppers ( green, orange, red), diced
2 large onions, diced
1 tablespoon chopped garlic
3 tablespoons olive oil
2 large cans red kidney beans
1 large can white beans
1 pack chili mix ( I use Old El Paso but any will do)
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon celery salt
1 tablespoon ground black pepper
2 beef boullion cubes
2 large cans tomato sauce (plain, no flavors)
1 small can salsa ( I like Tostitos salsa)
1 cup fresh chopped cilantro


Garnish:
Sour cream
green onions, finely sliced
grated cheddar cheese

How to:

Sautee' the onions in olive oil until light brown, add garlic, sautee until golden, add beef.
Fry the beef until browned stirring frequently, making sure no lumps of beef or moisture are left. Beef should be browned evenly. Add peppers and dry spices, stir for 5 minutes. Add tomato sauce, salsa, chili mix, and 1/2 of the cilantro. Bring it to a boil, turn the heat to low and simmer for 1/12 hours, stirring from time to time. Add beans and the other 1/2 of the cilantro. Simmer for 5 minutes and serve in small bowls with a dollop of sour cream, grated cheddar cheese and sprinkle green onions on top.

Chilli can be frozen for 3 months.

Stuffing

Ingredients:

2 medium white onions
2 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons fresh parsley, chopped
2 tablespoons fresh sage, chopped
1/2 cup chopped walnuts
1/4 cup white raisins
1/4 cup dried cranberries
1 tablespoon orange zests
2 bouillon cubes
Garlic or herb croutons ( for salad)

In a large pot, sautee 2 medium onions and 1 tablespoon of brown sugar in olive oil until light brown. Add chopped garlic and sautee until garlic and onion are golden in color. Add chopped celery, white raisins, dried cranberries and chopped walnuts ( dates, prunes, anything dried and light sweetened is fine at this point - add anything you like as long as the total amount of dried fruit is about 1 cup). Add about 1 gallon of water. Bring to a boil and add 2 chicken bouillon cubes. Let the cubes dissolve. Add 2 bags (about one pound or enough to absorb all the liquid) of garlic croutons or herbs croutons (the kind used for salads - they are cut larger and better in flavor than the regular stuffing croutons). When the croutons absorb the entire liquid in the pan, add chopped parsley, fresh chopped sage ( or dry) and orange zests, remove from pan and serve.

Pao Colonial (da Vera) para maquina de pao

Ingredientes

• 320 ml de leite
• 1 ovo
• 1 1/2 colher de sopa de margarina
• 1 1/2 colher de cha de sal
• 2 colheres de sopa de acucar branco (pode usar tambem o mascavo)
  
• 4 xicaras de farinha de trigo especial (10% de proteina ou mais)
  
• 2 colheres de cha de fermento biologico seco (granulado)

Coloque os ingredientes na sua maquina de pao nessa ordem, use a potencia 2 (ou ciclo normal) da sua maquina.

Coxinha da Majoy

A receita da Majoy leva tambem tomate, pimentão e azeitona no recheio de frango.

Massa:

1 xícara (chá) de água

2 xícaras (chá) de leite

2 tabletes de caldo de bacon ou costela

1/2 xícara (chá) de batata cozida e espremida

1 colher (sopa) de manteiga

2 e 1/2 xícaras (chá) de farinha de trigo

Margarina para untar

Para Empanar:

Farinha de rosca

2 ovos batidos

óleo para fritar

Recheio

1 kg e meio de frango

3 colheres de requeijão cremoso

2 colheres de azeite

1 cebola pequena

2 dentes de alhos

temperos a gosto

Modo de Preparo

Recheio:
1. em uma panela coloque o azeite, alho picado e a cebola e frite
2. coloque o frango desfiado e os temperos de sua prefêrencia
3. refoque po uns 5 minutos, retire do fogo coloque o requeijão misture
4. espere esfriar faça as coxinhas

A coxinha:
1. Em uma panela grande, coloque a água, o leite, o tablete de caldo, a batata e a manteiga e deixe ferver
2. acrescente a farinha de trigo de uma só vez, mexendo até soltar do fundo da panela
3. Coloque sobre uma superfície lisa, untada, sove bem e deixe esfriar
4. Abra a massa com as mãos, coloque uma azeitona no centro, e feche dando formato de coxinha
5. Passe pelo ovo batido, pela farinha de rosca e frite em óleo quente até dourar
6. Escorra sobre papel absorvente e sirva