V8 Soup

What do you do with a large can of V8?  How about make soup?  

Simply pour the jug or can of V8 into a pot.  Add whatever you would like- I suggest noodles, vegetables, veggie ground 'meat', beans, and some spices (onion, garlic powder, red pepper, black pepper).  

You can cook noodles right in the vegetable juice.  They will soak up some of the water and make the soup a bit thicker, or you can add more water to make the soup thinner.  

That is it, wallah!  A quick, easy, healthy soup that is also a vegetarian dish.    

Curried Salmon and Rice

What do you do with a can of Salmon in the closet when you don't particularily enjoy salmon?  Curry it!  Curry covers up almost anything.  Or maybe you love curry and salmon, why not try this?  

1 Can   Cream of Chicken Soup

1 Can Whole Kernel Corn (undrained)

1/2 Can (or more if you would like)   Salmon - Drained and De-Boned/De-Yuckified

1/4 Cup Walnuts

2 Cups Frozen Green Beans

Prepared Brown or White Rice

A curry you love

Mix the cream of chicken soup as instructed on the can.  Add the undrained whole kernel corn.  Add curry to taste.  Add Salmon, green beans, and walnuts.  Cook until green beans are cooked.  Serve over brown rice (or if you don't like the sticky-ness of brown rice, use white rice).  Makes about 4 servings.  

Whole Wheat and Low Fat Corn Bread- And it still tastes good!

Corn bread is so good, but it is high in fat.  This recipe was created in order to have good corn bread that is better for you!  Really, it is tasty and has lower sugar and oil.  

Mix together:

1.5 Cups         Cornmeal

3/4 Cup         Wheat Flour

1/4 Cup          Sugar

1/2 t               Salt

1 T                  Baking Powder

In a separate bowl, mix together these wet ingredients:

2 T                  Oil

1 1/4 Cups     Milk

Dash Vinegar

1 Egg

Mix the wet into the dry.  Put into a greased 8 x 8 pan.  Once they are all mixed together bake at 400 F for 20-25 minutes until lightly browned on top and a toothpick comes out clean.  If you like it a bit more moist, until the toothpick comes out almost clean.  

Quick Whole Wheat Pizza Crust

A while ago I grew to like those 33 cent white pizza dough pouches you can buy at most grocery stores.  The crust takes about 15 minutes total to make.  The problem was that it wasn't very healthy.  So... I decided to create a recipe for a whole wheat version (or as much wheat as I could stand).  This is hearty!  

Whole Wheat Pizza Crust (Quick)

1/2 Cup             Whole Wheat Flour

1/2 Cup             Bread Flour (you could use All Purpose Flour)

1 Cup                 All Purpose Flour

1/2 teaspoon   Baking powder

1 Tablespoon   Ground flax (optional)

1 Tablespoon   Granulated sugar

1 teaspoon       Baking soda

1 teaspoon       Quick rise yeast

1 teaspoon       Canola or Olive oil

2/3 cup plus 2 Tablespoons hot water

Turn oven to 350 F.

Put hot water, yeast, and oil into a bowl and mix around.

In a separate bowl put all of the dry ingredients and mix them together.  

Pour the water mixture into the dry ingredients and mix with a fork until it is combined.  This dough should be sticky but not wet.  Cover and let stand for 5 minutes.  In the mean time, cover a cookie sheet with a thin layer of corn meal.  After the 5 minutes are up, uncover the dough, sprinkle a bit of flour on it, and remove from the bowl and place onto the cookie sheet on top of the corn meal.  The dough will be pretty sticky.  Use flour as necessary to keep your fingers from sticking to the dough and spread it out into whatever pizza shape you want.  When you are finished, let this dough sit for 10 minutes.  In the mean time you can get your pizza toppings ready.  When it has sat for 10 minutes, put in the oven and cook for about 13 minutes.  Take the crust out, put your toppings on, and continue cooking the pizza until the toppings are cooked and melted however you prefer.  Enjoy your home made pizza!