Wheat Egg Noodles

My good friend over at Down Home Diva posted a  homemade egg noodle recipe a very long time ago. I had kept meaning to try it, but it's taken me till this past week to try it out. Her recipe was passed down from her grandmother to her mother to her. I think that is pretty amazing. The only thing I tweaked with this wonderful recipe was using some whole wheat pastry flour to make these whole wheat egg noodles. To check out this delicious recipe, go here.

My ingredient list:
1 egg
1 tbsp fat free milk
1 tbsp olive oil
1/2 c. flour
1/2 c. whole wheat pastry flour
1/2 tsp salt.

I followed the same directions my friend outlines in her recipe. Next time,  I will probably try to cut my noodles a little thinner (mine were not cut 1/4" wide, I think).  I will also roll mine out more, because I think mine were much thicker than 1/8". I can't wait to try these delicious home made noodles again!

Whole Wheat Egg Noodles ready for cooking!

Whole Wheat Cinnamon Log

Okay, the title for this is still a work in progress. WM thinks we should call it a loaf, but I think that just makes it another bread. To me, this recipe is a cinnamon roll, but way healthier. It's a whole wheat recipes so it's healthier bread and the filling is made out of things that are totally good for you, like rolled oats and applesauce! You can't call it a roll because it is not roll shaped, I don't like calling a loaf because it's more than that. So, I'm calling it a log. haha. Mine was definitely like a log in shape. Not a perfect shape, kind of lumpy and rectangularish. What do you think it should be?

Whole Wheat Cinnamon Log
Ingredients:
1 c. water
1 large egg
2 tbsp nut oil
1.5 c. bread flour
1.5 c. whole wheat flour
3 tbsp dry milk
2 tbsp brown sugar
1/2 tsp ground cardamon
1.5 tsp salt
2.5 tsp bread machine yeast
1 c. apple sauce
1.5 c. rolled oats
3 tbsp brown sugar
3 tbsp agave nectar (or more brown sugar if you don't have agave nectar)
copious amounts of cinnamon
sprinkle of ground cloves

Method:
Add water, egg, nut oil, both flours, dry milk, 2 tbsp brown sugar, cardamon, salt, and yeast in bread machine pan. Add them in the order listed.

Set your bread machine for its dough cycle. Let your bread machine do all the hard work for you.

When your dough cycle has about 10 minutes left, combine apple sauce, oats, 3 tbsp brown sugar, agave nectar, cinnamon to taste (the oats should look dark brown when you add lots of cinnamon!), and a dash of cloves in a bowl.

Preheat the oven to 350.

When bread machine is done, flour a clean surface and roll out bread into a rounded rectangle shape. This doesn't need to be perfect. Make sure to keep it at least 1/4" thick in most places.

Spread the oat mixture on the rolled out bread.

Roll bread over itself until your spread loaf is all rolled up.

Pinch the edges up to the top so the filling doesn't come out the sides in your bread pan. At this point, your log may look kind of like a present with pinched up edges.

Set in greased bread pan and allow to rise till the bread is almost as tall as the bread pan.

Bake at 350 for 35-40 minutes. The internal temperature of the bread should read at least 190 degrees when it's baked.

Gently flip the baked bread out of its pan and cool on a cooling rack.

Cut and enjoy!

Yummy and healthy!

Spaghetti with Kale and Tomatoes

As promised, here is the unveiling of what turned out to be an absolutely delicious and healthy recipe. I was weirded out about the idea of cooking or eating the beautiful and not food looking kale. It didn't look like it would taste good. I was so wrong! I hope everyone else enjoys this kale as much as I did.

Spaghetti with Kale and Tomatoes
Ingredients:
6 oz whole grain spaghetti
2 tbsp olive oil
1 medium red onion - thinly sliced
2 cloves of garlic - chopped
salt and pepper to taste
1 bunch kale - thick stems removed and leaves torn into bite size pieces (about 8 cups)
2 pints grape tomatoes - halved
1/4 c. chopped roasted almonds
1/4 c. grated pecorino

Method:
Cook pasta according to package directions. Keep 1/4 c. of the cooking water. Drain pasta and return to pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, 1/4 tsp. salt, 1/8 tsp pepper. Cook and stir occasionally until the onions begin to brown (4 to 5 minutes). Add kale and cook, tossing frequently, until tender, (2 to 3 minutes). You may have to put part of the kale in, let it soften and shrink and then add more kale. Add the tomatoes and cook, tossing frequently until the tomatoes begin to soften (1 to 2 minutes more).

Add the kale mixture, almonds, pecorino to the pasta. Toss to combine. Add as much reserved cooking water as you would like sauce. Serve with additional pecorino.

This rocking dish comes in at only 413 calories in a serving! It tastes so good you'd think there were about a million calories in it!

Healthy has never tasted quite this good!