Lightened up with lean ground turkey and seasoned with whole
wheat bread crumbs, Parmesan and garlic, this meal will leave you full and fueled — but not stuffed.
Choose a light cheese, light butter, skip the salt (if possible) and use whole
wheat bread crumbs.
1 1/2 lb peeled and sliced butternut squash 1/2 c + 2 Tbsp grated Gruyère, divided 1/2 c half - and - half 2 1/2 tsp chopped rosemary 3/4 c whole
wheat bread crumbs
Total Time: 40 Minutes Ingredients 1 pound ground beef (95 % lean) 1/4 cup soft whole
wheat bread crumbs 1 large egg white 1/4 teaspoon salt 1/8 teaspoon black pepper 4 whole wheat hamburger buns, split Sesame - Soy Mayonnaise: 1/4 cup light mayonnaise 1 tablespoon thinly sliced green onion, green part...
Whole
wheat bread crumbs - 3 cup whole
wheat bread crumbs, ideally freshly ground in a blender or food processor from a semi-stale loaf of whole wheat
12 ounces tempeh 1 (15 ounce) can black - eyed peas 2 cloves garlic 1 teaspoon dried thyme 2 teaspoons dried oregano 1/2 teaspoon paprika Several pinches of freshly ground black pepper 1 Tablespoon soy sauce 1 Tablespoon tomato paste 1 Tablespoon balsamic vinegar 1/4 cup whole
wheat bread crumbs 1/4 teaspoon salt
Ingredients 3/4 pound (about 3) beefsteak or other large firm tomato, cut into 1 / 2 - inch slices 1 tablespoons balsamic vinegar 1 cup fresh whole
wheat bread crumbs * 2 garlic cloves, minced 1/2 tablespoon fresh thyme leaves, plus more stalks for garnish 1 tablespoon chopped fresh parsley (optional)
Refined coconut oil, for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole
wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1 cup soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole
wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
This version uses whole
wheat bread crumbs for fiber, low fat mozzarella, and is baked insead of fried.
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole
wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
juice from one lime 1 t salt 1/2 t freshly ground pepper 1/2 cup whole
wheat bread crumbs
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole
wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted red bell peppers 1/4 c watercress
In place of the whole milk, I used part Greek yogurt, part milk, and I used turkey bacon and whole
wheat bread crumbs (sans butter) as well.
3 large green tomatoes, cut into 1 / 2 - inch - thick slices 2 eggs 1/2 cup skim milk 1 cup whole wheat flour 1/2 cup cornmeal 1/2 cup whole
wheat bread crumbs Salt and pepper to taste Canola oil
3 lb sweet potatoes 2 Tbsp unsalted butter, melted 1 1/2 tsp finely grated orange zest 2 Tbsp lemon juice 2 Tbsp orange juice 1 Tbsp minced garlic 1/2 tsp allspice 1/2 c whole
wheat bread crumbs 1/3 c pecan halves, coarsely chopped 1/4 c chopped scallion greens 2 Tbsp finely grated Parmesan
I used exact liquid amount but added around 1/4 cup of
wheat bread crumbs and the consistency was thick.
Not exact matches
They can be made from semolina,
wheat flour, potato,
bread crumbs or other similar ingredients.
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole
wheat bread, pulsed into
crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
i think i'll try it without the
wheat gluten and just
bread crumbs.
As you can see in the last two pictures, it doesn't rise as much as, say, the light
wheat bread, and the
crumb almost looks like cake (but tastes chewier, and also like
bread).
mostly because i never buy
bread crumbs and i always have
wheat germ but i think it tastes good and makes them firm.
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry
wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned
bread crumbs a few basil leaves for garnish, sliced (optional)
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft
bread crumbs (we used 3 slices sprouted
wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
1/2 cup plain
bread crumbs (I used whole
wheat) 1/3 cup flat - leaf parsley, chopped 1/4 cup garlic and herb - marinated sun - dried tomatoes, chopped 2 cloves garlic, minced 2 eggs, at room temperature and lightly whisked 2 Tbsp.
16oz box whole
wheat fusilli 1 head broccoli, separated into florets 1 clove garlic, thinly sliced, thinly sliced 3 oz sundried tomatoes, thinly sliced 6 oz portabella mushrooms, chopped 15 oz can diced tomatoes 15 oz can chickpeas, drained and rinsed 1 cup fresh
bread crumbs (or 1/2 cup store bought)
Pulse coarsely torn leftover whole
wheat bread (I've successfully used sandwich
bread, baguettes, and burger buns) in a food processor until
crumbs form.
To make your own
bread crumbs: Toast 2 pieces of whole
wheat bread, and then throw in a blender or food processor until
crumbs form.
I simply mashed a can of drained and rinsed black beans, added some finely chopped raw onions, garlic powder, onion powder, cumin powder, shoyu,
bread crumbs, vital
wheat gluten, water, salt.
Milled from 100 % organic hard red winter and spring
wheats, this jack - of - all - trades flour is malted; unenriched; and will strengthen
breads, bake up lofty biscuits, and turn out delicately
crumbed cakes.
They really remind me of «mom's meat loaf,» in that the addition of vital
wheat gluten gives it that «loafy» consistency that mom brought about by mixing eggs, ground beef, and
bread crumbs — but without the cruelty!!!
Stir in the remaining ingredients except the
wheat germ or
bread crumbs.
If you have neither whole
wheat panko
bread crumbs nor whole
wheat pastry flour on hand, don't let that stop you from making these.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole
wheat panko
bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole
wheat buns, red onions and romaine lettuce, for serving
3/4 cup freshly made
bread crumbs from whole
wheat bread (just throw a piece of
bread in the food processor) 1/3 cup chopped toasted pecans 1 tablespoon olive oil 1/3 cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
Baked in a cast - iron skillet, this
bread, with it's molasses laced
crumb, rich with rye, cornmeal and stone - ground
wheat goes by multiple names depending on who you ask, or possibly, where you're from.
Subscribers Only — This Gluten - Free Potato Rosemary
Bread recipe, inspired by Peter Reinhart's whole - grain
wheat bread, makes an outstanding loaf with a dense, moist
crumb and a sweet, almost creamy flavor.
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital
wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8 cup dried
bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup
bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole
wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
1 cup / 240 ml milk 3 tablespoons clarified butter or olive oil 1 small shallot, minced 1 1/2 teaspoons fine grain sea salt 3/4 cup / 5 oz / 145 g semolina flour 1 1/2 cup / 2 oz finely chopped kale (remove stems first) 1/3 cup / 20 g grated Gruyere cheese 1 1/3 cups / 150 g cooked millet * 30 basil leaves, chopped 3 large eggs 2 cups / 140 g whole
wheat panko (or dried
bread crumbs)
I made the New York Times no - knead
bread with half unbleached white and half whole
wheat and it tasted like I'd used all whole
wheat but with the amazing
crumb of white.
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese, divided 1/4 cup whole
wheat panko
bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice
Finish: Long - lasting, dominated by hints of
wheat bread, with notes of grains, meadow grasses, warm home baking, fresh hay and warm
bread crumbs.
In a separate bowl place the panko or
bread crumbs and in the third bowl mix together the whole
wheat flour, chili powder, oregano, salt, onion and garlic powders.
Gnocchi is considered a pasta, although it can be made with a variety of ingredients: semolina or
wheat flour, potatoes, sweet potatoes, spinach, ricotta, and even
bread crumbs.
8 oz whole
wheat rotini 1/2 c fat - free milk 6 oz frozen packaged butternut squash 1 c shredded reduced - fat Cheddar cheese 1/2 tsp salt 1/4 tsp dry mustard Pepper to taste 1 Tbsp parmesan, freshly shredded 1 Tbsp
bread crumbs
The
bread had a good
wheat taste, a crisp crust, and a
crumb that was a bit too heavy.
I love saving the
crumbs from the box of my shredded
wheat cereal to use for this
bread.
«This means that not only should we be able to avoid the ugly
bread and sticky
crumbs produced by PHS
wheat in future, we should also end up with better beer.
With yeast the fungus will continue to grow so that kneading to elasticate the gluten of
wheat flour will improve the texture of the
crumb when compared with soda
bread.