Here is a great recipe that is large enough to share with your congregation or to have extra in the freezer. This recipe can be cut in half or multiplied with no problems!
Sauce Ingredients
6 TBSP unsalted butter
14 TBSP whole wheat flour
4 1/2 cups milk
6 cups grated cheese...I like Cabot's Cheddar Cheese and Jalapeno Jack (4 to 2 ratio)
3/4 Tsp Real Salt
1 Tsp chili powder
2 Dashes of Red Pepper
2 TBSP dried red sweet peppers
Beef Ingredients
2 Pounds Ground Beef
1/2 onion...diced
3 TBSP dried green peppers
1/2 TBSP dried minced garlic
1/8 TSP Real Salt
5 cups spiral pasta, not cooked
1. Prehead oven to 350
2. Prepare 1 9 x 13 pan and 1 9x9 pan with butter on bottoms and sides
3. Brown ground beef and next 4 ingredients
4. Make Sauce:
A. Melt butter in a heavy saucepan over medium heat. Add most of the flour, but if it gets too thick, start to add some milk...alternating with the flour. Add remaining milk slowly, whisking continuously, until thick. Cook about 10 minutes and then remove from heat.
B. Add cheese, salt, and remaining ingredients for the sauce. Stir until cheese melts.
5. To prepare pasta according to directions; cook pasta 2 minutes less than package directions. Rinse pasta in cold water and drain well.
6. Combine pasta, beef and sauce in a large bowl.
7. Transfer most to a 9x13 and the rest to the 9x9. Sprinkle with a little more cheese and chili powder.
8. Bake, uncovered, 30 minutes or until heated through. Let stand 5 minutes before serving.
Feel free to add vegtables with the beef and pasta. If you are going to freeze the 9x9, don't cook it, just stick it in the freezer once it is assembled.
Enjoy this hearty meal!
Saturday, December 25, 2010
Monday, September 27, 2010
What is Kamut?
Kamut is a unique grain. I consider it a 'wheat' as it looks like wheat and contains gluten. In fact, I think this is very similar to the wheat found 5000 years ago before man started to 'change' the grains for the 'better'. Kamut is not a high gluten grain, but yet it has enough gluten that you can make bread using just Kamut. From what I have found, it is always organic! So if you eat Kamut, you pretty much know you are eating an organic product.
Kamut is highly digestible. Kamut contains more B1, B2, niacin and vitamin E than your standard wheat. It is also higher in calcium, iron, magnesium, phosphorus, potassium, sodium, zinc and copper than wheat.
The flavor of Kamut is excellent...think nuts and butter.
Only let your bread rise once if it is the only grain in the bread.
And you need to remember that this is a heavy grain, so either cut back on the amount of flour you use or add some liquid. It is even heavier than red wheat in my opinion, so don't use this for cakes or any other bake good that you would prefer to be 'light'.
My favorite Kamut recipe: Mush! Yep, crack the grain, add milk and spices and cook over a medium low heat. A perfect breakfast on a cool morning!
Kamut is highly digestible. Kamut contains more B1, B2, niacin and vitamin E than your standard wheat. It is also higher in calcium, iron, magnesium, phosphorus, potassium, sodium, zinc and copper than wheat.
The flavor of Kamut is excellent...think nuts and butter.
Only let your bread rise once if it is the only grain in the bread.
And you need to remember that this is a heavy grain, so either cut back on the amount of flour you use or add some liquid. It is even heavier than red wheat in my opinion, so don't use this for cakes or any other bake good that you would prefer to be 'light'.
My favorite Kamut recipe: Mush! Yep, crack the grain, add milk and spices and cook over a medium low heat. A perfect breakfast on a cool morning!
Tuesday, August 31, 2010
Ezekiel Stew
This is a GREAT recipe! If you want LOTS of left overs, double it; or be happy with enough left overs for lunch the next day...and the next with the current portions. My family loves this stew, including the children. You know you have done well when they call you on your cell and ask, "What is there for lunch?" and you reply, "Left over Ezekiel Stew" and then you hear: GREAT!
There are two different ways to cook this. First, you can throw it in a large pot or crock pot early in the day and let it go all day long. If you want a hands off meal, put it in the crock pot. If you are going to be home and feel like stirring, put it on the stove. If you want all of the grains to be very tender, cook for at least six hours.
The second way of cooking this is on the stove top for a shorter amount of time. The wheat, spelt and other grains will be 'chewy' and the beans might have a slight crunch. I really like the chewy grain as it is different and enjoyable. You achieve this by cooking the recipe on the stove top at a good simmer for 2 to 2.5 hours. You will need to keep an eye on it if you choose this method and give it a good stir every 10 to 15 minutes so it does not stick to the bottom of the pot.
Ezekiel Stew
3 quarts of water
2 potatoes, cubed
1 28 oz can of diced tomatoes
1 onion
1-1/4 cups hard red wheat
3/4 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
1/4 cup barley (hulled barley)
1/8 cup millet
1/8 cup lentils (green preferred)
1 Tbs. great northern beans
1 Tbs. red kidney beans
1 Tbs. pinto beans
1 Tbs. salt
2 Tbs chicken or beef bouillon OR soup bones OR use actual broth replacing for water OR 1# stew meat
2 garlic cloves, minced
1-1/2 Tbs cumin
Either throw all of this in the crock pot and turn it on low for 8 hours or put it in a good sized pot, place on stove and simmer for 8 hours. I like to add a couple of carrots when I have them as well as any other herbs that my family enjoys. And if you don't have a fresh onion or garlic, used dehydrated onion and garlic. That works just fine.
This is really a recipe that you can't mess up. It will taste great and is a very healthy meal! Post a comment and let me know how your family enjoyed your Ezekiel Stew.
There are two different ways to cook this. First, you can throw it in a large pot or crock pot early in the day and let it go all day long. If you want a hands off meal, put it in the crock pot. If you are going to be home and feel like stirring, put it on the stove. If you want all of the grains to be very tender, cook for at least six hours.
The second way of cooking this is on the stove top for a shorter amount of time. The wheat, spelt and other grains will be 'chewy' and the beans might have a slight crunch. I really like the chewy grain as it is different and enjoyable. You achieve this by cooking the recipe on the stove top at a good simmer for 2 to 2.5 hours. You will need to keep an eye on it if you choose this method and give it a good stir every 10 to 15 minutes so it does not stick to the bottom of the pot.
Ezekiel Stew
3 quarts of water
2 potatoes, cubed
1 28 oz can of diced tomatoes
1 onion
1-1/4 cups hard red wheat
3/4 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
1/4 cup barley (hulled barley)
1/8 cup millet
1/8 cup lentils (green preferred)
1 Tbs. great northern beans
1 Tbs. red kidney beans
1 Tbs. pinto beans
1 Tbs. salt
2 Tbs chicken or beef bouillon OR soup bones OR use actual broth replacing for water OR 1# stew meat
2 garlic cloves, minced
1-1/2 Tbs cumin
Either throw all of this in the crock pot and turn it on low for 8 hours or put it in a good sized pot, place on stove and simmer for 8 hours. I like to add a couple of carrots when I have them as well as any other herbs that my family enjoys. And if you don't have a fresh onion or garlic, used dehydrated onion and garlic. That works just fine.
This is really a recipe that you can't mess up. It will taste great and is a very healthy meal! Post a comment and let me know how your family enjoyed your Ezekiel Stew.
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