Enjoy some delicious recipes!
Program #820Heidi Aiken
Lavender Milk Steamer
(Makes 2 cups)
2 cups lowfat milk
3/4 teaspoon dried lavender
4 teaspoons honey
1/4 teaspoon almond extract
1. In a small saucepan, heat milk and lavendar over medium heat until hot (but not boiling.) Stir occasionally and warm for 15 minutes.
2. Remove from heat and strain out lavender petals, discard.
3. Whisk in honey and almost extract.
4. Froth milk with frother pump or stir vigorously with a whisk. Serve in mugs.
Recipe Source: Recipe created by Deanna Segrave-Daly, Teaspoon Communications, for SUDIA.
Berry Breakfast Bars
(Yield: 12 servings)
1/4 cup creamy peanut butter
1/4 cup butter, melted
1/3 cup applesauce
1 large egg
3/4 c fat-free milk
1 teaspoon vanilla extract
1 cup packed brown sugar
2 cups rolled oats
1 cup white, whole, wheat, or whole wheat pastry flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 c fresh blueberries or blackberries
1. Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking pan with cooking spray.
2. Combine peanut butter, butter, applesauce, egg, milk, vanilla and brown sugar in a large bowl.
3. Combine oats, flour, baking powder, cinnamon and salt in a small bowl, mixing until well combined. Add to peanut butter mixture and mix well. Gently stir in berries.
4. Spoon batter into prepared pan, spreading evenly. Bake for 25 minutes or until lightly browned. Remove from oven and let cool before cutting into bars.
Kale & White Bean "Panem" Panzanella
(Yield: 4 servings)
2 cups thinly sliced kale
3/4 cup chopped tomato, chopped
1 (15.5-ounce) can Great Northern Beans, drained and rinsed
3 strips bacon, cooked and coarsely chopped
2 tablespoons lemmon juice (about 1 lemon)
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 - 1/2 tsp crushed red pepper flakes
1/4 tsp paprika
2 cups stale whole wheat bread cubes
1 cup diced fresh mozzarella
1. Place kale, tomato, beans and bacon in a large bowl.
2. In a small bowl, combine lemon juice, oil, vinegar, pepper and paprika; mix well.
3. Add 2 Tbsp of the dressing to kale mixture and stir to combine. Let stand for 15-20 minutes.
4. Toss in bread and remaining dressing. Top with mozzarella and serve.
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!