Real food? What a novel concept!

In this era of fast food, quick meals and shortcuts, I've been thinking more about the food that we put into our bodies.  Why?  Well, because I want to give my kids the advantage that so many others might not be getting.  To give them good, real ingredients that they will learn to love.  Here are a couple of recipes we've  tried this week, winners in their books!

Honey Oat Bread Recipe (motherearthnews.com)

Ingredients:2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
1 1/3 cups whole-wheat flour or white whole-wheat flour (see Tip)
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey or other mild honey
3/4 cup nonfat or low-fat milk

Instructions:

1. Position rack in middle of oven; preheat to 375 degrees. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

Believe it or not, my kids LOVED this salad - the tangy dressing went so well with the sweet pears, they asked for seconds!

Arugula and Pear Salad (motherearthnews.com)

Ingredients:

Dressing
2 tablespoons finely chopped shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper, to taste

Salad1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces
4 cups arugula, trimmed

Instructions

1. To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.

2. To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.

Have a great and healthy weekend everybody!