Tuesday, April 17, 2018

CREAMY SLOW COOKER POTATO, CORN, & JALAPENO SOUP


~ Sweet Peas & Saffron

6 c. yellow fleshed potatoes, cut into large chunks
2 11.5 oz. cans corn, drained
2 jalapenos, seeds removed and pepper sliced
1/2 t. salt
1/2 t. oregano
1/2 t. coriander
1 t. cumin
3 c. stock
1 c. plant-based milk
juice of one lime,
chives, optional

Place potatoes, corn, jalapenos, salt, oregano, coriander, cumin, and stock in a 4-qt. or larger slow cooker. Cook on low 6-8 hours or on high 4 hours.

Once potatoes are tender, remove from slow cooker and mash in a mixing bowl with milk until mostly smooth. Return to pot, add lime juice, and stir to combine. Garnish individual servings with chives, if desired.

Notes: We use about 3 1/2 cups of frozen corn instead of canned, chicken broth, and put a potato masher right in the slow cooker instead of removing the potatoes to a separate dish to mash. 


Monday, April 9, 2018

AUTUMN SPICE OATMEAL COOKIES


~ Sally's Cookie Addiction, written by Sally McKenney

1 1/2 c. flour
1 t. baking soda
1 1/2 t. pumpkin pie spice
1 t. cinnamon
1 t. salt
1 c. unsalted butter, room temperature
1 c. packed brown sugar
1/4 c. sugar
2 eggs, room temperature
1 T. unsulphured or dark molasses (optional)
2 t. vanilla
3 c. rolled oats
1 c. dark chocolate chips
3/4 c. shredded sweetened coconut
3/4 c. dried cranberries
1/2 c. pepitas

Stir the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl, then set aside.

In a large bowl, beat butter on medium-high until smooth. Add both sugars and beat until creamed. Add eggs, molasses, and vanilla. Beat on high speed until combined, scraping down the sides of the bowl as needed.

Add flour mixture to butter mixture and mix on low until combined. With mixer running, beat in oats. Once combined, stir in chocolate chips, coconut, cranberries, and pepitas. Cover and chill for at least 45 minutes. If chilled for over three hours, allow to sit at room temperature for 30 minutes before using.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Scoop two tablespoons of dough at a time and place two inches apart on baking sheet. Bake 13-14 minutes or until lightly browned on the sides. Remove from oven and cool on baking sheet for five minutes before transferring to wire rack.

Notes: We use molasses when we make these.


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Monday, March 26, 2018

POMEGRANATE CHICKEN SALAD


~ adapted from Heidi Marineau

2/3 c. pomegranate juice
1/2 c. chopped cilantro
2 T. olive oil
1 t. salt
1/2 t. pepper
6 garlic cloves, minced
3 lb. chicken breasts
lettuce and/or spinach
sliced almonds, toasted
shredded coconut, toasted
dried cranberries

Combine pomegranate juice, cilantro, olive oil, slat, pepper, and garlic in mixing bowl. Slice chicken into strips and add to juice mixture, stirring until thoroughly coated. Marinate in refrigerator for at least 30 minutes. Place chicken strips on baking sheet and broil until cooked through; remove from oven to cool.

Meanwhile, chop lettuce and place in serving bowl. Place cooled chicken strips on top of lettuce, then sprinkle with almonds, coconut, and cranberries before serving.

Notes: We've served this with a homemade pomegranate vinaigrette that tasted great, but was far too runny to make again. The salad is great on its own, but you can find a dressing recipe or pick up a bottle at the store if you'd like to kick it up a notch.



Monday, March 19, 2018

EGG & SWEET POTATO SCRAMBLE WITH AVOCADO DRESSING


~ my own little brain

eggs
cumin lime sweet potato sticks
avocado dressing

Crack eggs in bowl and whisk. Pour onto heated griddle or skillet and scramble. Stir in sweet potatoes or layer on individual servings of eggs. Garnish with avocado dressing.

Notes: We have egg & veggie scrambles on a regular basis, but this combination was the result of having leftover cumin lime sweet potato sticks and avocado dressing in the fridge. It tasted good enough that now I sometimes make the sweet potatoes for the sole purpose of making this scramble.


Monday, March 5, 2018

EGG ROLL NOODLE BOWL


~ Taste of Home

1 T. sesame oil
1/2 lb. ground pork
1 T. soy sauce
1 garlic clove, minced
1/4 t. turmeric
1/4 t. pepper
1/2 t. salt
1 t. ground ginger
6 c. shredded cabbage
2 large carrots, shredded
4 oz. rice noodles
3 green onions, thinly sliced
soy sauce, optional garnish

In a large skillet, heat oil over medium-high heat, then add pork and cook until browned. Mix in soy sauce, garlic, turmeric, pepper, salt, and ginger. Add cabbage and carrots, stirring occasionally until tender.

Cook noodles according to package directions, then drain and toss with pork mixture. Sprinkle with green onions before serving.


Thursday, March 1, 2018

CHEWY NUTELLA COOKIES


~ Kirbie's Cravings

1/2 c. + 1 T. flour
1 egg
1 c. Nutella
1 t. baking powder

Preheat oven to 350 degrees. Line baking sheet with parchment paper or baking mat.

Mix all ingredients in a large bowl until thoroughly combined. Roll dough into balls slightly less than 1 1/2 inches in diameter. Place about two inches apart on baking sheet and bake 10 minutes. Cool on baking sheet 10-15 minutes before removing to wire rack.

Makes about 13 as directed, more or less if you change the size of the dough balls.

Notes: We make the dough balls small enough two get about two dozen cookies. Click the source link to Kirbie's Cravings above to see her other recipes using Nutella. 



Sunday, February 25, 2018

CREAMY VEGAN SUN-DRIED TOMATO PASTA


~ It Doesn't Taste Like Chicken

1 lb. pasta
1/2 c. raw cashews
1/2 c. water
1 T. olive oil
5 cloves garlic, sliced
1/2 c. sun-dried tomatoes (drained, if in oil), sliced
1 c. water
3 T. tomato paste
1/2 c. fresh basil, chopped
salt & pepper, to taste

Cook pasta according to package directions. Drain and set aside.

Meanwhile, boil cashews in 1/2 cup water for 10 minutes or until tender; drain. Add cashews and 1/2 cup fresh water to blender and process until completely smooth.

Heat olive oil in large pan. Add garlic and tomatoes, then saute 1-2 minutes until garlic starts lightly browning. Reduce heat and stir in cashew cream, one cup water, tomato paste, and basil. Remove from heat as soon as it begins to bubble. Add pasta to sauce and toss to coat. Season with salt and pepper before serving.

Notes: We didn't have time to get our cashew cream totally smooth the first time we made it and had to use dried basil because the store didn't have any fresh in stock, but it still tasted great! We poured some cashew cream from the fridge into the leftovers, along with some extra sun-dried tomatoes, and it was delicious! We'll probably make it that way from now on.