Bulgur Vegetable Chili

I made this for a ward chili social. I didn't think I would like it, but I was very pleased with it!

Bulgur Vegetable Chili
Features zesty spices, chunky vegetables and is an excellent fiber source
Makes 12 servings

4 cups tomato juice, boiling
1 ½ cup bulgur
2 cloves garlic, minced
1 cup chopped onion
2-3 stalks celery, chopped
2-3 carrots, chopped
2 teaspoons cumin
2 teaspoons basil
2 teaspoons chili powder
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons oil
1 large green bell pepper, chopped
1 ½ pounds fresh tomatoes, chopped, or 1 28-ounce can whole tomatoes
1 15-ounce can red kidney beans
1 15-ounce can no-salt tomato sauce
2 tablespoons lemon juice

Combine boiling tomato juice and bulgur; cover. Soak 15 minutes; reserve.

Sauté garlic, onions, celery, carrots, cumin, basil, chili powder, salt, and black and cayenne pepper in oil; add bell pepper. Simmer until tender.

Add tomatoes, beans, tomato sauce, and lemon juice and bulgur mixture; simmer just until heated through. Serve hot with bread sticks or bread and grated cheese.

Note: Chili is thick and may easily be thinned by simply adding more tomato juice to suit your tastes.

Nutrient analysis. One serving provides: 167 calories, 6 g protein, 32 g carbohydrates, 7 g dietary fiber, 3 g fat, 0 mg cholesterol, 58 mg calcium, 745 mg potassium and 210 mg sodium.

http://www.kswheat.com/general.asp?id=391

Flax Muffins

Emily H. found this recipe which I made for the stake food storage social. I loved them just as they are; however, when I made them for breakfast, my husband did not like the cinnamon. I will make them without it in the future.

Cranberry Flax Muffins
18 muffins--see link for automatic recipe size adjustments

1 egg
2 egg whites
1 cup 1% buttermilk
1/2 cup honey
1/4 cup canola oil
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flax seed
1 1/2 cups dried cranberries or fresh blueberries
2 tablespoons whole flax seed

DIRECTIONS—
In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries.

Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Nutritional Analysis: 1 muffin equals 183 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 174 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat

http://allrecipes.com/Recipe/Cranberry-Flax-Muffins/Detail.aspx

Oatmeal Bread

Sister Erickson came to my rescue on the day of the stake food storage social with 5 loaves of this bread when my display bread disappeared. What a hit it was when we served it as part of the hors d’ oeuvres—everyone was asking for the recipe!

Oatmeal Bread
5 loaves

4 cups warm water
2 T. molasses
1 cup sugar
1 T. Salt
4 T. Yeast
2/3 cup canola oil
2 eggs (save white of 1 egg)
5 cups whole-wheat kernels
4 to 5 cups all-purpose flour
3 T. gluten flour
1 cup oatmeal

Grind whole-wheat into flour; set aside. In a mixing bowl combine water, molasses, sugar, salt, yeast, oil and egg and mix together. Add gluten flour, whole-wheat flour and all-purpose flour until dough leaves the side of bowl while mixing. Dough is to be soft but not sticky. Knead 4 minutes.

Divide into 5 pieces and mold each into a round mound shape. Beat one egg white with a fork and brush onto top of bread; sprinkle top with oatmeal. Let rise until double, about 30 to 60 minutes.

Bake at 350° F. for 23 to 30 minutes.

Nauvoo Brown Bread--Modified

Anita has had trouble making a 100% whole-wheat bread recipe I gave her because her grain mill does not make fine flour. She went back to her recipe and mixes white flour into her recipes to make it work. The Nauvoo bread recipe works great for her.

Brown Bread
Source: Nauvoo IL--modified
4 loaves

1 cup warm water
2 packages of dry yeast
6 cups whole-wheat flour
6 cups all-purpose flour
½ cup powdered milk
2/3 cups sugar
2 T. salt
2 eggs
1/3 cup soft shortening
1 qt. cold water
Yeast mixture

Combine warm water and yeast to dissolve. Put flours and powdered milk in a large mixing bowl; do not sift. Add remaining ingredients and mix well.

Combine into moderately stiff dough. Turn out onto well floured surface. Using all-purpose flour, flour hands and knead 10 minutes. Place in greased bowl. Cover and let rise 1 hour.

Divide into 4 portions. Shape into ball and let rest 15 minutes. Form loaves and place in greased pans. Let rise 1 hour. Bake at 375° F. for 35 to 40 minutes.

Bread is done when lightly brown and sides of loaf releases from pan. Remove from pans and cool on wire racks.