name='keywords'/> Recipes from WhiteOaks Kitchen

Saturday, August 22, 2015

Unique Veggie Burgers

1-Green or Red Pepper chopped
1/2-onion chopped
sauté together in olive oil and butter or your choice of oil until tender

8 oz. package of Baby Bella Mushrooms (chopped)
1 ear of corn taken off of the cob
1 cup of chopped cashews (or you choice of nut or seed)
1 can of kidney beans or black beans which ever you want (place into a food processor to break them up)

1 cup of panko crumbs or oats
2 egg whites
1 Tablespoon of light mayo
Salt and Pepper to taste
1/2 cup or less of water (you just want to make sure your mixture is moist but not soaked)
1 cup of shredded cheese your choice (I used Italian mix)

Mix all of the ingredients together in a bowl. If the mixture is too dry add a little water at a time. You want the mixture to be damp but not soaked and soupy looking.  Use a 1/2 cup or 1/4 cup measuring cup and divide out your mixture forming them into solid patties.  By using a 1/2 measuring cup, you will get nine big patties and by using 1/4 you will 18 smaller patties.

You can either fry or bake these burgers the choice is yours. I tried both and they both worked okay. Fry in whatever oil you prefer, I uses olive oil but considered using coconut.  Cook the patties until they are firm and nice and golden brown.

These veggie burgers freeze great! I froze all of my batch except enough for two meals. 

Sunday, February 17, 2013

Low Carb Links

New to low-carbs but learning

I am a co-writer on my friend Dawn Gagnon blog called The Low Carb Kitchen.  In the process of learning about low-carbs I have also created a few different recipes that I would like to share the links to.  One of my newest loves in the kitchen is using almond flour, flax-seed meal and wheat bran instead of white flour.  Instead of using fresh eggs in my baking, I now use No-Egg and instead of using oils like canola and vegetable oil I use coconut oil.

Since I have changed my eating habits a lot, I still wanted to be able to have things like chocolate chip cookies and muffins, except now I bake them very healthy.  They may not taste exactly like a regular chocolate chip cookie, but they are good and they cure the craving.

Some my recent recipes I wrote for the low carb kitchen:

I will admit, Almond Flour is not the cheapest flour.  You can easily make your own by grounding up some raw almonds.  If you can find Raw Almonds on sale, purchase them and what you do not use right away, keep in your freezer.  

As with all recipes when you are using new ingredients and more natural things, the taste is going to be different.  Like I mentioned earlier, my recipe for the chocolate chip cookies may be different than regular ones, but I really like them and they take care of my craving.

Should you try any of these recipes, please stop by and drop a note and share how you liked them.

Saturday, February 2, 2013

Lemon Grain Muffins

Yet, another one of my recipes that I conjured up that taste a lot better than it looks.  What can one expect in the kitchen of a mad scientist? 

I wanted to create a breakfast muffin that would taste good and be healthy at the same time.  I did not want to use white flour, regular granulated sugar, oil, or eggs.  For some while now I have been converting back to the days when I a lot differently, more on a healthier note-so this recipe is an example of my newest creation.  Lemon Grain Muffins. These muffins came out moist and the lemon flavor just adds something special to the almond flour.


Zest and juice of one Lemon
3/4 cup Splenda (or a sweetener you use)
1/2 cup unsweetened applesauce
2-No Egg (2 t. egg powder and 4 T. water)
2 teaspoons vanilla 
2 teaspoons baking powder
1 teaspoon baking soda
pinch pink salt
1-5.3 oz. Plain Greek Yogurt

Stir all of this together than add:

1 3/4 cup Almond Flour
1/4 cup Flax Seed Mill
1/2 cup of Wheat Bran

Stir just enough to get everything mixed together.  Do not over mix.

Use a larger muffin pan and place the larger paper cups inside of them.  I also spray the paper cups with a cooking spray.  Use a scoop and fill the muffin pan.  Bake on 350 for 30 minutes. Test with a tooth pick and if needed cook an additional 5 minutes.

Other Recipes you may want to try

Monday, December 24, 2012

Nut Grain Bread

Nut Grain Bread

I made this bread today to go with our Christmas dinner tomorrow. As always; I wanted to incorporate more healthier ingredients so I used a combination of Almond Flour, Flax Seed Meal, Wheat Bran and All purpose flour.  The only thing I could think of to call it; is what it is. I have to say~I really like the taste of the mixed grains and nut flour together, plus this bread is healthier than regular bread or honey wheat bread.

1 cup Almond Flour
1 cup Wheat Bran
1/2 cup Flax Seed Meal
3 1/2 cups All-Purpose Flour
2 1/2 teaspoons Gluten Free Yeast
1/2 tablespoon sugar
1/8 cup Coconut Oil
1/2 tablespoon Pink Salt
1/4 cup Honey
2 1/4 cup water

Mix together your yeast, sugar and 1/2 warm water.  Stir until fully mixed together and set aside.

Mix together:

1/8 cup coconut oil
1/2 tablespoon pink salt
1/4 cup honey
1/2 cup boiling water
1 1/4 cup warm water
2 cups all-purpose flour
yeast mixture

Slowly begin to add remaining flour.  If your dough is too sticky just add more almond flour or all-purpose flour.

Continue to mix the ingredients until everything is well incorporated.  Flour your counter top and begin to knead the bread.  I try to knead mine for at least 3 minutes.  Spray a bowl with a light cooking spray and place dough into it.  Cover with plastic wrap and put a towel over bowl.  Place into the oven (make sure the oven is NOT on) for 2 hours.

After 2 hours, flour your counter again and knead dough for another 3 minutes.  Divide the dough into two sections.  Lightly spray your loaf pans and place dough in pan, cover with plastic and a towel and allow it to rise another 2 hours.  

After 2 hours, place in the oven on 350 degrees for 25 minutes. At the end of 25 minutes take a piece of foil and cover the top of the bread and cook an additional 5 minutes. **placing the foil over the top of the bread will help the bread to not get too dark on top**

Take out of the oven and let it set for about 5 minutes.  Take out of pan and allow it to completely cool on a cooling rack.    Dampen a cloth and place over the bread on the cooling rack. **this helps the top of the bread to stay soft**

As tempting as it might be, DO NOT cut the bread until it is completely cooled.  Enjoy!!

Friday, November 23, 2012

Cranberry Holiday Bread with Spread

(Revised from my original recipe)

I can almost promise you that this will become a recipe you will love to give as gifts. It also goes great with coffee in the morning or with tea.  

( I chop my cranberries and nuts up in the Food Processor but you can leave them chunky if you choose)


2/3 cup chopped nuts (walnuts, pecans, almonds, whatever you like)
2/3 cup chopped cranberries (I like Cran-Cherries)
3/4 cup unsweetened applesauce
1/2 cup canola oil
1/2 cup dark brown sugar
2 teaspoons baking powder
1 teaspoons baking soda
2 egg whites
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup wheat bran
1/4 cup flax seed meal


Mix your ingredients together in a bowl.  Lightly spray a loaf pan with cooking spray.  Bake on 350 degrees for 50 minutes to an hour.

The Spread

1 small container low fat cream cheese
1/4 cup chopped nuts
1/4 cup chopped cranberries

Mix together until well blended

Sunday, November 4, 2012

Italian Calzones

What are calzones? Calzones are these wonderful pizza type sandwich that makes you keep coming back for more.  You start with a pizza dough, add wonderful ingredients to one side of calzone, fold them over, cook and enjoy!  The best thing about calzones is you can fill them with what you like, especially veggies! 
So, let's start with the pizza dough.


1 cup warm water
1 package of yeast
1 tablespoon honey
3 tablespoons olive oil

Mix together and allow this yeast mixture to sit for about 10 minutes or so.

Mix your dry ingredients in another bowl:

1/2 teaspoon oregano
1/2 teaspoon parsley
1/4 cup Parmesan cheese
1 1/2 cup white flour and 1/2 cup of wheat flour

Use a whisk and mix everything together.  Slowly work in another cup of flour making sure the dough is not too sticky or too dry.  If it is too sticky add additional flour, if it is too dry add a little more water but only add a tablespoon at a time.  Knead the dough for a few moments, cover the bowl and allow it to rise 30-45 minutes. I place my covered bowl in the oven (make sure your oven is turned off) because it  holds heat well even when turned off.

After the 30-45 minutes take the dough and knead for another few minutes.  Divide the dough into however many calzones you want to make-usually you should get 5-6. (I usually make four large ones). Cover the dough balls with a towel while you make your filling.

Meatball Filling
Mix Together:

1 pound turkey or 95% lean ground beef
2 egg whites
1 cup chopped fresh spinach
1/4 cup Parmesan cheese
Pepper, parsley, oregano, garlic powder (not garlic salt) You can add however much seasonings you like, I really do not measure my spices when making meatballs.

Place some olive oil in a large cooking pan and allow it to start heating up.  Use a small ice cream scoop and start making your meatballs.  Cook them until they are almost done. 

Mix Sauce

1 Large can of crushed organic tomatoes
1 small can of tomato paste
1/2 cup or less of water
oregano, parsley, onion powder, pepper, pinch of sugar and garlic. Simmer on low for a few minutes and pour over meatballs.

Start rolling out your disk.  Make sure you have dusted your working space lightly.  You want each disk to be about 1/8" thick.  

Add meatballs and low-fat mozzarella cheese, a little extra sauce to one half side the dough disk.  Leave about 1/4 inch border.  Close with a fork and set onto a cookie sheet that has been lined with parchment paper.  Use a pastry brush and spread a tiny amount of olive oil over the top.  Bake for 15-18 minutes until golden brown on 375 degrees.

** I use Parmesan cheese for a little salty taste.  If you do not have to watch your sodium, add sea salt to the recipes.

Friday, November 2, 2012

Apple-Carrot Cupcakes

If you like apples and you like carrots putting them together is a like a beautiful marriage. The flavors just go so good together.  I actually came up with recipe by accident but I am glad I did because they really are good.  You can top them with powder sugar like I did in the picture or you can use a vanilla or Cream Cheese frosting.

Apple-Carrots Cupcakes

Peel and core 2 apples and 2 carrots.  Place them into a food processor until they are chopped to the consistency you like.

Mix all of your dry ingredient together:

1 1/4 cup Flour
1/4 cup Milled Flax Seed
1/2 cup Quick Cooking Oats ( I ground my into a flour)
1/4 cup Organic Coconut
1 cup Brown Sugar
2 teaspoons organic cinnamon

Stir everything together and set aside. 

In a separate bowl mix your wet ingredients:

2/3 cup Almond Milk
1/4 cup Canola oil
3 egg Whites
1 teaspoon Vanilla Extract

Slowly merge the two bowls of ingredients together being careful not to overwork the batter. Place paper cups into your muffin pan and lightly spray the paper cups with a cooking spray to make sure your muffins do not stick. Fill the cups 3/4 full and bake for 25-30 minutes at 350 degrees.  After the cupcakes have cooled you can either dust them with powder sugar or frosting them with vanilla or Cream Cheese icing.