Wednesday, March 22, 2017

LEMON COCONUT COOKIES


~ i heart eating

2 c. flour
1 T. cornstarch
1/2 t. baking soda
1/2 t. kosher salt
1 c. sugar
1 egg
1 egg yolk
1/3 cup melted coconut oil
1/2 t. vanilla
1/4 c. lemon juice
2 t. lemon zest
1/2 c. shredded coconut
1/4 c. powdered sugar

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

In a medium bowl, whisk flour, cornstarch, baking soda, and salt; set aside. In a large bowl, beat sugar, egg, and egg yolks until combined. Stir in melted coconut oil and vanilla. Mix in lemon juice and zest. Stir in flour mixture until just incorporated. Add coconut and stir until just combined.

Use a 1 1/2 tablespoon cookie scoop to measure dough, then roll dough balls in powdered sugar. Place coated dough balls two inches apart on prepared cookie sheet. Bake 8-10 minutes or until middle is set and edges are very light brown.

Makes about 18 cookies.

Notes: I don't have parchment paper or baking mats, so I just lightly spray the cookies sheets. I estimate cookie size and end up with just over two dozen. I don't think I make them too small because they take close to 12 minutes to finish baking. 

Saturday, March 18, 2017

FIRECRACKER CAULIFLOWER


~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

freshly cracked pepper, to taste
1/4 t. garlic powder
1/4 t. cayenne
1/2 t. salt
1 T. paprika
1 large head cauliflower, cut into bite-size florets
2 T. oil

Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.

In a small bowl, combine pepper, garlic powder, cayenne, salt, and paprika. Place cauliflower florets in a large bowl, then drizzle with oil and sprinkle with seasoning blend. Toss gently until cauliflower is well coated.

Spread in a single layer on baking sheet. Roast 30 minutes or until tender.

Notes: The name makes you think the cauliflower will be super spicy, but I don't like much spice and thought it was good. Of course, if you prefer a lot of spice, then you could add more cayenne to suit your taste. 


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Tuesday, March 14, 2017

PINEAPPLE DIPPING SAUCE


~ Just A Pinch Recipes

1/4 c. crushed pineapple with juice
3/4 c. pineapple preserves
1 t. lime juice
1 T. honey

Place all ingredients in a small saucepan. Heat over medium-low, stirring frequently, for 10 minutes. Serve warm.

Makes one cup.

Notes: We've made this with apricot pineapple jam and it was delicious. It's great with Hawaiian chicken strips.


Monday, February 27, 2017

CUMIN LIME BLACK BEAN QUINOA SALAD


 ~ Oh She Glows

SALAD
1 c. uncooked quinoa (or 3 c. cooked)
1 1/2 c. water or vegetable broth
14 oz. can black beans, drained and rinsed (or 1 1/2 c. cooked)
1 1/2 c. cilantro, chopped
3 medium carrots, julienned or 1 large sweet potato, roasted and chopped
4 green onions, sliced
salt and pepper, to taste
Optional garnishes - tahini lemon dressing, sliced avocado, pita slices, crackers

DRESSING
5-6 T. lime juice, to taste
1 /4 c. olive oil
2 garlic cloves, minced
2 t. cumin
2 t. pure maple syrup, or to taste
3/4 t. fine grain sea salt, or to taste

Put uncooked quinoa and water or broth in pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let steam with lid on for five minutes. Fluff with fork and cool in fridge for at least 15 minutes.

In a large bowl, toss quinoa, black beans, cilantro, carrots or sweet potato, and green onions. Whisk dressing ingredients together in small bowl, then toss with salad. Season with salt and pepper to taste. Add optional garnishes, if desired

Notes: We use crockpot beans from the freezer instead of canned, tahini lemon dressing, and avocado. However, we're not all fans of avocado and prefer to add that healthy fat by mashing it into our salad rather than having it in slices. 

Monday, February 20, 2017

TUNA MELT PITA PIZZAS


~ Today's Parent

6 oz. can solid white tuna in water, drained
1 c. canned chickpeas, rinsed and drained
1 T. mayonnaise
1 T. olive oil
1/8 t. pepper
1 green onion, finely chopped and divided
4 whole wheat pitas
2 c. baby spinach
1/2 c. grated cheddar

Preheat oven to 425 degrees. In a bowl, mix tuna, chickpeas, mayonnaise, olive oil, pepper, and half of the green onion. Place pitas on baking sheet and top each with 1/4 of the spinach. Spread tuna mixture over spinach, then sprinkle with cheddar. Bake 8-10 minutes or until cheese has melted. Garnish with remaining half of green onion and cut into wedges.

Notes: We used dried beans we made in the crockpot and popped in the freezer. If you'd rather skip the pizza effect, then you can just fold these up as a pita wrap or stuff the tuna mixture into pita pockets. 

Wednesday, February 15, 2017

COCONUT BROCCOLI SOUP


~ 101 Cookbooks

14 oz. can full fat coconut milk
3 cloves garlic, chopped
1 large yellow onion, chopped
1 small serrano chile, stemmed and chopped
2 t. fine grain sea salt
4 1/2 c. water
2-3 large heads of broccoli, cut into small florets
2-3 large handfuls of spinach
optional garnishes - green onions, toasted almonds, pan-fried tofu cubes, lime juice

Scoop a spoonful of thick coconut cream from the top of the coconut milk can and put it in a large pan over medium heat. When hot, stir in garlic, onion, chile, and salt. Saute about two minutes until softened. Add water and remaining coconut milk, then bring to a simmer. Add broccoli and spinach to simmering soup and just until broccoli is tender. Remove soup from heat and puree with immersion blender. Serve with optional garnishes.

Makes about 10 cups.

Notes: You can use coconut oil to fry tofu cubes in and as a substitute for coconut cream if your milk can doesn't have any. We like using all of the optional garnishes. 

Tuesday, January 31, 2017

TUNA & LEMON PASTA


~ allrecipes

16 oz. package spaghetti
2 7 oz. cans albacore tuna in water, drained and flaked
1 c. crumbled feta
1/2 c. chopped red onion
1/4 c. chopped fresh dill
2 T. red pepper flakes
1 lemon, zested and juiced

Bring a large pot of water to a boil. Add spaghetti and cook until desired tenderness is reached, stirring occasionally; drain.

Transfer pasta to serving bowl. Add remaining ingredients and toss before serving.

Notes: This is fine as is, but I'm going to use half the amount of pasta next time so that there are more goodies in each bite. I'll also use shaped pasta simply because it's what I prefer. If you end up with leftovers, you may want to add a drizzle of oil to help the noodles separate.