Friday, August 1, 2008

Simple ways to WoW your food

I am pretty good about sneaking veggies into stuff- but here are some ways I've added extra veggies and grains to things:

In baking I've been substituting 1/4 to 1/2 of the flour with whole wheat flour. I've also been adding a couple tablespoons of flax seed (that I've run through the blender)

To anything with ground beef I'm adding 1/2 cup of red Quinoa. I've done this to Taco Salad and Sloppy Joes this week.

Spaghetti sauce is a great place to hide grains and veggies. Even to bottled sauce you can add zuchini, carrots, quinoa, millet- just simmer and then throw in the blender when everything is soft. No one will be the wiser.

I've WoWed our homemade pizza by adding:
Crust-I substituted out two cups of whole wheat flour and added dough enhancer and Vital Wheat Gluten
Sauce- I added 10 baby carrots that I'd steamed in the microwave to soften and zucchini and then blended it in the blender.
Toppings- My newest favorite pizza toppings are: red peppers, tomatoes, onions, and thinly sliced zucchini topped with mozzerella and asiago cheese. YUM!

Have you WoWed anything?
Have your tried any recipes here?
What do you think?

7 comments:

andrea said...

Brien and I already use half whole wheat flour in everything. We've also been adding the ground flax to just about anything we mix up. These steps help us feel a little better about our chocolate-chocolate chip cookies and pancakes. I saw some quinoa at the store, so I think I will be buying it and trying to add it in. I thought it might be a nice little addition with some of the baby foods that I make. (Let me know if that's a bad idea, but I don't see why it would be.)

Nurse Heidi said...

Amber, I bake most stuff with about 1/3 whole wheat. I prefer hard white wheat, and I'd recommend finding good quality wheat grown in Montana. Kitchen Kneads is my favorite source for wheat. Ancient food storage wheat that someone stashed in 1976 and is now bestowing on you is going to produce yucky results....

I've had good success with tossing in a handful of flax seed with my wheat as it's going through the mill. I think it has such a high oil content that you can't get away with grinding just pure flax seed, but mixing it in with the grain works. It does seem to make the bread go bad more quickly, though. Preground flax seed loses most of its vitality, so it's best to use fresh.

I just grated a huge ol' zucchini the other day and simmered it down into the spaghetti sauce. The kids were never wiser...

My sister in law just started a thing with her daughter in which she puts her lunch in a six cup muffin tin. Different fruits and veggies in each spot makes it fun and interesting for her four year old, and she actually eats it all up because it's so novel.

Marci said...

I just found your site! Great ideas... Thanks for sharing.

sjones said...

Just found your site its great! I just wanted to mention that if you order your grains from a co op it is much cheaper I order from azure standard (heres their website http://www.azurestandard.com/) and they have grains pretty cheap at least for me! I don't work for them by the way I just use grains in everything and am glad that I found you do too and thought this might help.

Bethany said...

I love the quinoa idea! Definitely going to try that.

Miriam said...

Just re-bookmarking after losing everything on the computer. Wanted to say I love these ideas and have tried a few. Thanks!

Hillary said...

I have a question for you about Quinoa and Millet. How do you know which one to use in which recipe?