tag:blogger.com,1999:blog-86702571107334412072024-03-12T16:16:11.358-07:00Fantastic FoodJaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-8670257110733441207.post-30166079786533069872020-11-13T13:14:00.009-08:002020-11-13T13:45:22.624-08:00Pumpkin Coffee Cake<p> <span> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-cf9ZzLAPEaA/X672rLog7bI/AAAAAAAA2Uw/ThhJzYTQU8kYurvvPCSn3nPzwe7r4f8VwCLcBGAsYHQ/IMG_1346.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-cf9ZzLAPEaA/X672rLog7bI/AAAAAAAA2Uw/ThhJzYTQU8kYurvvPCSn3nPzwe7r4f8VwCLcBGAsYHQ/IMG_1346.HEIC" width="180" /></a></div><br /><br /><span> </span>If you read my previous post, you "heard" me drool over this recipe in the middle of getting to another recipe. Yeah, when I mentioned pumpkin it made me think of this coffee cake again, and I couldn't help the dribble of drool that escaped out of the corner of my mouth. Sorry for the details there... <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><p></p><p><span> </span>Anyway, this is a great use for any pumpkin puree you have, whether it's opened already or not. It's seriously good. My daughter even made the semi-blasphemous statement that we should probably just replace pumpkin pie with this cake at thanksgiving this year! That's going pretty far of course, because you know....TRADITION! TRADITION! (Fiddler on the Roof anyone?). But she's right that it is that good. </p><p><span> </span>You should give it a shot. If you don't replace generations-old traditions with it, that's okay, but you should consider making it a tradition to have this coffee cake at some point every fall. Trust me.</p><p><span style="font-size: x-small;"><i>Recipe adapted from Ellaclaireinspired.com</i></span></p><p>INGREDIENTS:</p><p><i><b>Coffee Cake</b></i>--2 cups of all-purpose flour (spoon into cup and level with a knife)</p><p>3/4 cup granulated sugar</p><p>2 tsp. baking powder</p><p>1/2 tsp. salt</p><p>1 Tbs. pumpkin pie spice</p><p>1 cup pumpkin puree</p><p>1/2 cup milk</p><p>1/2 cup vegetable oil</p><p>1 egg</p><p>1 tsp. vanilla</p><p><i style="font-weight: bold;">Streusel Topping</i>--1/2 cup brown sugar</p><p>2 Tbs. butter, melted</p><p>2 Tbs. flour</p><p>2 tsp. cinnamon</p><p>1/2 cup pumpkin seeds or chopped pecans, or a combination of the two</p><p>DIRECTIONS:</p><p>Preheat oven to 350 F.</p><p><i><b>For the Cake</b></i>--Whisk dry ingredients together in a medium bowl.</p><p>Whisk wet ingredients together in a small bowl (or 4 cup glass measuring cup).</p><p>Pour wet ingredients into the bowl with the dry ingredients and mix until well incorporated, scraping sides with a rubber scraper as needed. </p><p>Pour into a greased 9x9 square glass pan (I used a 9" pie pan because my square pan was only 8x8).</p><p><i style="font-weight: bold;">For Streusel</i>--Melt Butter in microwave. </p><p>Add remaining ingredients (except nuts) to butter and mix well. Then mix the nuts into the butter mixture. </p><p>Sprinkle evenly over cake batter, then using a knife, or even your finger if it's clean, poke down into the cake in several different places. Poke, don't stir! You want most of that topping on the top (go figure!). This presses just some of that yummy streusel into the cake, and it's a delightful surprise when you cut into the cake with your fork. </p><p>Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs. </p><p>Let cool for at least 15 minutes. </p><p>Serve with hot apple cider, or if you drink coffee, with your coffee. My daughter brilliantly suggested having it with eggnog, which we will have to try next time for sure! Just a regular glass of your favorite milk would be great too. Ice cream nuts could do some vanilla bean with the cake, but I personally don't like the soggy cake that results with ice cream being added into the mix. Fortunately, when you make it, you can have it the way you like best, and when I make it, I'll have it my way :) Regardless, I'm certain you'll love it!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-UW58N0f0fTk/X672mx29gbI/AAAAAAAA2Us/V0t7URiFVq0Usps3TTxW40N_Sngs_Y86wCLcBGAsYHQ/62699053217__0504308E-043D-452C-AB7A-A79CCBB20CE6.HEIC" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-UW58N0f0fTk/X672mx29gbI/AAAAAAAA2Us/V0t7URiFVq0Usps3TTxW40N_Sngs_Y86wCLcBGAsYHQ/62699053217__0504308E-043D-452C-AB7A-A79CCBB20CE6.HEIC" width="180" /></a></div><p></p><p><br /></p>Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-77191701308838642502020-11-13T12:43:00.000-08:002020-11-13T13:15:25.767-08:00Pumpkin, Green Chile, and White Bean Quesadillas<p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://lh3.googleusercontent.com/-JujltRHSYGE/X67vUIwI2_I/AAAAAAAA2Uc/bqkIvGOGDf40p4se9wfBfI6JvpeICXvGwCLcBGAsYHQ/62699059487__431F789C-65A5-490B-A69D-E0CED77CA2DF.HEIC" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-JujltRHSYGE/X67vUIwI2_I/AAAAAAAA2Uc/bqkIvGOGDf40p4se9wfBfI6JvpeICXvGwCLcBGAsYHQ/w200-h240/62699059487__431F789C-65A5-490B-A69D-E0CED77CA2DF.HEIC" width="200" /></a><span style="text-align: right;"> I did it again. I opened a big can of pumpkin. Of course I didn't use it all--I never do unless I'm making pumpkin pie (does </span><i style="text-align: right;">anyone</i><span style="text-align: right;"> ever use it all?). I made pumpkin pancakes, then pumpkin spice syrup, then pumpkin coffee cake (drool). And then I had about 1/3 cup of pumpkin puree left.... It's like it never ends! And I didn't want anymore sweet pumpkin foods. So I brainstormed. I remembered a couple of years ago when I was trying to lose baby weight that I made some sweet potatoes with black beans, green chiles, and lots of cumin. Well, pumpkin is pretty silimar to sweet potato flavor, so I decided to whip up some quesadillas. I didn't have black beans on hand, so I pulled out a can of small white beans instead. A little tillamook cheddar added in there, and it was just delicious! A great use for that leftover, less-than-a-cup pumpkin puree. </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><p>Corn Tortillas (12 ish)</p><p>4 oz. Diced green chiles (I used canned hot chiles)</p><p>Cheddar or mexican blend shredded cheese</p><p>1/2 cup Pumpkin puree</p><p>1 can small white beans, drained & rinsed</p><p>1/2 tsp. ground cumin</p><p>1/2 tsp. garlic powder</p><p>Salt and Pepper to taste</p><p><br /></p><p>Directions:</p><p>Mix spices, pumpkin, and green chiles together in a bowl. </p><p>Smear a thin layer of pumpkin mixture on tortilla, then place on pan. (do this before adding the other ingredients so that stuff doesn't fall out during the transfer) </p><p>Add a layer of beans and a layer of cheese onto the pumpkin, then put another tortilla on top. </p><p>Cook over medium-low heat, not too hot or the outside will burn before the inside gets gooey. </p><p>Slice and serve. Tastes great alone, but you could have some sour cream and guac to dip in if you like. </p><p><span style="font-size: x-small;">*If you have leftover cooked chicken in the fridge you need to use up, or you just want to make a meal out of this recipe that will satisfy a meat-eater, some shredded chicken would taste great in there as well. (In fact, I'm imagining pumpkin chile chicken enchiladas now....</span> )</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-78955359486010909482020-08-25T12:47:00.005-07:002020-08-25T12:49:31.098-07:00Sausage, White Bean, and Spinach Gumbo Soup<p> So soup is one of my favorite family meals. Whole meal in one pot? Yes please! We eat it year-round because it's easy and hearty and delicious. Even during the peak of summer heat you can bet I'll be cooking soup at least once a week (sooo thankful for AC!). This particular soup recipe I have cooked a few times, and while I've tried it with a variety of different ingredients, I think I hit on the <i>perfect</i> combination this last time. Everyone was raving about it (except my husband, who happens to be trying an all-meat diet currently and had to pass on the soup for a giant steak; yes, he's crazy), and after I finished I was looking forward to eating more of it the next day for lunch (and it did not disappoint the second time either). Ya'll should give it a try for sure...</p><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li>1 Tablespoon Olive Oil</li><li>1 13 oz. package smoked andouille sausage, thinly sliced</li><li>4-5 cloves garlic, chopped</li><li>1 yellow onion, diced</li><li>2 stalks celery, diced</li><li>3 medium carrots, diced</li><li>2 cans cannelini beans (white kidney beans), drained and rinsed</li><li>1 Tablespoon tomato paste</li><li>1/2 Tablespoon Tony's Creole Seasoning (or your favorite creole seasoning)</li><li>1/2 teaspoon dried oregano</li><li>1/2 teaspoon dried thyme</li><li>2 bay leaves</li><li>6 cups chicken broth</li><li>Salt and freshly-ground pepper to taste</li><li>3 cups spinach</li></ul><b>Directions:</b><p></p><p></p><ol style="text-align: left;"><li>Heat olive oil in a stock pot over medium high heat and add sausage, stirring frequently, until nicely browned (about 3-5 minutes). </li><li>Remove sausage from pot and set aside, keeping as much oil in the pot as possible</li><li>Add chopped garlic, onion, celery, and carrots to the pot. Reduce to medium heat and cook vegetables until onions start to turn transluscent and carrots are starting to soften a little (7-10 min). </li><li>Add spices, broth, tomato paste, and beans to the pot. Turn heat up to medium high/high. Once soup starts to boil, turn heat down to low and let simmer for 10-15 minutes.</li><li>Add spinach and sausage to the soup and stir. Once spinach has wilted, remove bay leaves, then turn off the heat and serve! If you want to eat it gumbo-style, you can serve a scoop of white rice with it, but we usually just have it without rice. (To really eat it in true gumbo style, you'll need some potato salad to top the whole thing. I know it sounds weird, but it's really good!)</li></ol><p><span style="font-size: x-small;">*You can make this in an instant pot easily. Just set your pot to saute and follow instructions 1-3. Then add spices etc. and set to pressure cook on high for 2 minutes. Manually release the pressure as soon as the time is up and add your spinach and sausage into the pot. Stir and serve. </span></p><p><span style="font-size: x-small;">Could adapt easily to make in a slow-cooker as well. </span></p><br /><p></p>Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-24280903322881220102020-08-07T13:33:00.002-07:002020-08-07T19:05:10.429-07:00Almond Sugar Cookie Bars<p> Sugar cookies--so buttery and sugary and...well, just super yum. But who has time for all the work of making sugar cookies? The dough, the refrigerating, the rolling, cutting, frosting, and decorating.... Blah! Not me! These bars are our go-to when we need sugar cookies for anything. And they are a crowd pleaser, let me tell you! I've had people ask me to make them for wedding receptions. They are sooo good and sooooooo much easier than making individual sugar cookies. I don't even remember the last time I made actual sugar cookies because there's really no point anymore when we all love the bars and I love how easy they are. </p><p>This recipe is originally from <i><a href="https://ourbestbites.com/frosted-sugar-cookie-bars-with-fluffy-buttercream-frosting/">Our Best Bites</a></i>. They have great recipes there. I have tweaked this recipe to my preferences though. </p><p><b>Cookie Ingredients</b>:</p><p>1 cup butter, softened</p><p>1 cup sugar</p><p>1 egg</p><p>1 tsp. vanilla extract</p><p>1/2 Tbs. almond extract</p><p>3 cups flour, <u>lightly spooned</u> into measuring cup and leveled</p><p>1/2 Tbs. baking POWDER</p><p>1/2 tsp. table salt</p><p><b>Frosting Ingredients</b>:</p><p>1/2 cup butter, softened</p><p>1 1/2 cups powdered sugar</p><p>1/2 tsp. almond extract</p><p>1 Tbs. milk (give or take)</p><p>1/4 tsp. vanilla extract</p><p><b>Directions</b>:</p><p>1) Preheat oven to 325 (or 350 if your oven is a little cooler). Spray a small sheet pan (aprx. 6x9) with cooking spray. </p><p>2) In mixer, whip butter and sugar together on high speed for 2 minutes. Should be lighter in color and fluffy.</p><p>3) In a separate, smaller bowl, combine flour and baking powder, mixing with a fork.</p><p>4) Add egg, extracts, and salt to whipped butter, and mix for 30 seconds on high.</p><p>5) Add flour mixture to the butter mixture, just a 1/2 cup or so at a time. Stop adding flour when the dough just barely isn't sticking to the bowl anymore. </p><p>6) Dump dough onto baking sheet and press out flat, filling the pan completely.</p><p>7) Bake in oven for about 18-20 minutes. Keep a close eye on it after 15 minutes. You don't want it turning brown, your bars will be too dry. I would rather err on the side of slightly doughy, but that's me. If the middle looks baked and isn't wet or jiggly, then I take it out. </p><p>9) Let cool for 15 minutes, then stick in the freezer with plastic wrap over the top (this step helps keep the cookies from losing moisture that keeps them from ending up dry and super crumbly). Leave in freezer for 20 minutes or so.</p><p>10) While cookies are cooling in freezer, make the frosting by whipping butter and powdered sugar together until fluffy (1-2 min). Add extracts and food coloring (if desired). Add milk until you reach desired consistency (I don't like it runny at all, but it needs to be spreadable). Mix until nice and fluffy and everything is combined well. </p><p>11) Remove cookie-bars from freezer and frost. Add sprinkles if desired (I always desire them!). Store in an airtight bag/container and place in the freezer for best results. They dry out pretty quickly if you keep them on the counter or even in the fridge. Just remove them about 15 minutes before consumption so that they aren't rock-solid. </p>Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-3497476968749297662020-04-15T16:25:00.000-07:002020-04-15T16:36:37.273-07:00Sausage Pot Pie<div dir="ltr" style="text-align: left;" trbidi="on">
We went to my in-law's home a year ago or so (no I don't hate them, they just live a 10 hour drive from me!) and my MIL made sausage pot pie. I'd only ever had chicken pot pie, which, most of the time, I thought was just "okay". The sausage pot pie was yummy. My kids thought it was a gift sent from God from His own table. My son loved it so much he requested it for his birthday dinner (a good 10 months from then). And then every month he would bring it up again that he still wanted that for his birthday. Well the pie <i>was</i> really good, so I asked my MIL for the recipe. I'll give you the bad news first: It had canned EVERYTHING, the worst being a can of mushroom soup. And store-bought pie crusts.<br />
<br />
First of all, store-bought crust tastes like cardboard. It just does, so no thank you. Also, I sorta have a thing against cooking with canned soups. I'm not 100% sure why, but I think it is a "must cook from scratch" code/obsession that I've developed since becoming an adult. I've become seriously snobbish about it, no offense to anyone. I know some people think canned soup is poison in a can, but that's a little dramatic. I'm sure it's not great, but, I mean, bacon, and butter, and coconut oil, and ice cream, etc., are all bad for you if you eat a bunch. What I'm saying is, I'm not against canned soup for health reasons, because I'd eat too much ice cream and butter every day if I could (dairy-lover here!). It's just a weird obsession with cooking from scratch whenever possible. Sorry for going off on that tangent--back to the story...<br />
<br />
So since I won't be using a can of mushroom soup, or a bunch of limp and mushy canned veggies (because, ew...), or store-bought crusts, what am I to do?! (Say that last part with a British accent and some good old-fashioned feminine wo-is-me angst. Because it's important! Gah, don't question me--who's the author here anyway?) Well, there is good news my woeful, British wanna-be: we have everything we need to make this yummy pie and take it to the next level (the next level being the one with real food people!). From scratch. YES! Here we go....<br />
<br />
Pie Filling Ingredients:<br />
<ul style="text-align: left;">
<li>2 lb. ground pork sausage, regular (or hot if you like that. I do, but the kids don't)</li>
<li>Two onions, diced</li>
<li>5 cloves garlic, chopped</li>
<li>3 carrots, sliced</li>
<li>5 smallish potatoes (I used gold), cubed</li>
<li>1 1/2 cups frozen peas OR frozen cut green beans</li>
<li>1 cup sour cream</li>
<li>1 1/2-3 cups milk</li>
<li>1/3-3/4 cup flour</li>
<li>salt & pepper</li>
<li>1 Tbs. Olive oil</li>
</ul>
Pie Crust Ingredients:<br />
<ul style="text-align: left;">
<li>3 cups flour</li>
<li>1 cup olive or canola oil</li>
<li>1/2 cup water</li>
<li>1/2 tsp. (heaping) table salt</li>
<li>1 egg, beaten (for optional egg wash)</li>
</ul>
Makes: two 9-inch pies<br />
<div>
Assembly: 30 minutes</div>
<div>
Cook time: 35-45 minutes<br />
<ul style="text-align: left;">
</ul>
Instructions:<br />
<ol style="text-align: left;">
<li>Preheat oven to 425 F. (my oven cooks very hot, so I set mine just below 400) and get out two 9-inch pie dishes (<b>do not</b> spray with cooking oil)</li>
<li>Chop up your veggies.</li>
<li>Brown that sausage in a skillet until you start getting some delicious brown crust on a bit of it. Turn off the heat, but leave everything else as is. </li>
<li>Get another skillet or pot out and heat over medium heat with 1 Tbs. olive oil. Throw the veggies (minus the peas) in and stir, cooking until carrots and potatoes are al dente, probably about 10-13 min. or so (since you are going to be putting them in the pie to cook more, you don't want them cooked all the way yet). Add salt and pepper to taste.</li>
<li>While veggies are cooking, you can turn your sausage pan back on, around medium heat. Add 1/3 cup flour to the sausage and mix. If it still looks like there is a lot of grease, you may need to add more flour, but don't do too much or your gravy will be too thick. </li>
<li>Once flour is fully incorporated, add milk slowly, stirring as you pour. I'm not very good at measuring things while I'm cooking on the fly, so you'll have to eyeball this. You want it to be pretty thick because it will get mixed with the veggies and sour cream. Maybe like a cake-batter consistency? Not like gravy you pour on your mashed potatoes, that's too runny. Maybe a tiny bit thicker than gravy you'd have on your biscuits. Sorry I wasn't more accurate here. Also add salt and pepper to taste. (make sure you taste as you add salt--it's really easy to get underseasoned gravy, but once you know that, it becomes easy to get overly salty gravy too). </li>
<li>Once your gravy is simmering and has reached the desired consistency, turn off heat.</li>
<li> Now the crust: Place flour and salt together in a medium mixing bowl. Measure out oil and water, then add both to the flour and salt. Mix with a fork until everything comes together, don't overmix. </li>
<li>Separate dough into 4 equal portions. Using a couple sheets of wax paper or two silicone baking mats, place one dough portion rolled into a ball between wax paper sheets. Take a rolling pin and roll dough out into as much of a circle as you can, trying to keep the thickness even. </li>
<li>Once you get it big enough that it will hang over the edges of your pie dish (I use glass pie dishes) a little, gently peel back the top piece of wax paper, then turn the wax paper holding the pie crust over onto your pie dish (dough facing down), and gently peel back remaining piece of wax paper. Gently adjust crust to fit the pie dish, trying to make the dough flush with the glass (try to get all the air out from under dough). </li>
<li>Repeat steps 9 & 10 one more time for the other pie dish.</li>
<li>Mix your sausage gravy with the cooked veggies, add 1 cup sour cream to the mixture, then put half of everything into one pie, and the other half in the other pie. </li>
<li>Roll out the two remaining crusts and place over pies.</li>
<li>There should be "excess" crust hanging over the edges. Using your fingers, gently take hold of the crust hanging over the edge and fold it under, pinching a little to secure. Go around the entire pie folding the crust under and pinching. </li>
<li> Crack egg into a bowl and beat. Using a pastry brush, brush the egg all over the top pie crust. (This gives the crust a nice shine after it bakes)</li>
<li> Cut a 4 or 5 small holes in the top crust to allow steam to escape during baking.</li>
<li>Place pies into preheated oven for 35-45 minutes, or until crust is just past golden brown (but not burnt!). When you check the pies, check the bottom crust to see if it has browned at all (this is why glass pans are great). No one likes raw, soggy crust on bottom!</li>
</ol>
</div>
</div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-10989993542429311022020-04-07T08:57:00.002-07:002020-04-08T20:31:34.772-07:00Craisin Pecan Banana Muffins with Whole Wheat<div dir="ltr" style="text-align: left;" trbidi="on">
I really like muffins, but I rarely feel like making them when I get up in the morning. Every time I do end up making them, though, I always decide I am going to make them every week because they're so good! Obviously I am a lazy person (isn't it obvious?!), so that inevitably falls through by the time "next week" comes around... But I'm here today because I, of course, again loved the muffins I got up and made after not making muffins for several months. Truth: I only made them this time because of the riiiipe bananas rotting on my counter and no other ideas on what to make that day. You should make them though--every week :). I'm going to. Maybe...<br />
<div>
<br /></div>
<div>
Craisin Pecan Banana Muffins with Whole Wheat<br />
<br />
Ingredients:</div>
<div>
1 1/3 cups whole wheat flour</div>
<div>
2/3 cup white flour</div>
<div>
1/2 cup rolled oats</div>
<div>
2 tsp. cinnamon </div>
<div>
1 tsp. baking soda</div>
<div>
1 tsp. baking powder</div>
<div>
1/2 tsp. coarse salt (or a little less than 1/2 tsp of table salt)</div>
<div>
3 mashed bananas (about 1 1/4 cup)</div>
<div>
3 large eggs</div>
<div>
1/3 cup coconut oil, melted (can substitute other oil if you need to)</div>
<div>
1/4 cup agave nectar (or 1/3 cup maple syrup/honey)</div>
<div>
1/4 cup milk</div>
<div>
1 tsp. vanilla extract</div>
<div>
1 cup chopped pecans (walnuts would work too, but pecans are better, especially roasted first!)</div>
<div>
1/3+ cup craisins (dried cranberries)</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
(Preheat oven to 400 F)</div>
<div>
1. Put all dry ingredients into large mixing bowl (flours, oats, cinnamon, baking soda & powder, and salt). Set aside.</div>
<div>
2. Combine wet ingredients (mashed bananas, eggs, coconut oil, nectar, milk, vanilla) in a medium mixing bowl. </div>
<div>
3. Add wet ingredients to the bowl of dry ingredients. Mix until combined.</div>
<div>
4. Add pecans and craisins to batter and stir until incorporated.</div>
<div>
5. Spray your muffin pan if you haven't already! Or you can use cupcake liners, but they always pull half the muffin off when you eat your muffin unless you spray those too, so I just skip the liner and spray the pan. </div>
<div>
6. Fill each muffin hole(??what the heck is that called? My brain is broken) 3/4 of the way full. I ended up with more than twelve muffins so I used my 24 cupcake "hole" pan (you should get one). </div>
<div>
7. You can now sprinkle some extra oats and some raw sugar on top for looks and a bit of extra crunchy sweetness, or skip that and put them in the oven for ONLY 5 minutes. (Don't panic, they're not done.). After 5 minutes you need to lower the temperature to 325-350 (my oven cooks hot so I took it down to 325), then continue to bake another 15 minutes. Check with a toothpick to make sure they aren't gooey on the inside. </div>
<div>
8. Remove from pan by sliding a butter knife around the muffin if they don't just fall out of the pan. Serve with a little butter while they're hot. And think about making them again next week. </div>
<div>
Or month.</div>
<div>
<br />
<span style="font-size: x-small;">Adapted from Sally's Baking Addiction</span></div>
</div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-39098649372628727862020-01-23T11:51:00.001-08:002020-04-08T20:32:03.515-07:00Pasta Carbonara<div dir="ltr" style="text-align: left;" trbidi="on">
"Hmmm, two pasta recipes in a row?" you say. You must say that because you haven't been following every post and don't already know from the previous post that I accidentally-on-purpose bought too much tortellini at the store. While Carbonara is most often made with long, slender pasta like spaghetti, linguine, fettucine, etc.....well, I had to do <i>something</i> with that tortellini! I therefore give you use #2 for cheese tortellini you need to use up--Carbonara.<br />
Now don't get too wigged out by the fact that the sauce in this recipe is made from eggs that will appear to not be cooked. We don't judge based on looks around here, so I'll thank you to conform to that while using this recipe. The eggs are <i>tempered</i>, which essentially means that they are not raw, but sorta look that way still. I promise it is delicious. But if you need the reassurance, mentally, that you aren't eating raw eggs, I give you my solemn assurance. Now you may consider yourself re-assured, my friend, and move on with this amazing recipe.<br />
<br />
INGREDIENTS<br />
<br />
<ul>
<li>20 oz fresh cheese torellini</li>
<li>1 cup pasta water </li>
<li>4 large eggs, room temperature</li>
<li>1 cup freshly grated parmesan cheese (use the real, off-the-block stuff, ya'll, no cheatin'!)</li>
<li>8 slices bacon, chopped (you can use pancetta, but I have too many kids to spend that kind of money and then have them only eat half of what they take)</li>
<li>8 cloves garlic, minced </li>
<li>1 shallot, diced</li>
<li>2 Tbs fresh parsley, chopped</li>
<li>2 Tbs fresh basil, chopped</li>
<li>salt and pepper to taste</li>
<li>fresh spinach or asparagus</li>
</ul>
<br />
<br />
DIRECTIONS<br />
<br />
<ol>
<li>Bring large pot of water to a boil. While water heats up, add eggs and parmesan cheese to a small bowl and whisk to combine. set aside</li>
<li>Add chopped bacon to a large, hot skillet, and cook until crispy. Remove bacon to a paper towel-lined plate, but keep the grease in the pan!</li>
<li>Salt your boiling water. {BEFORE you cook your pasta, I want you to remember that you are going to SAVE 1 cup of the water in which you have cooked your pasta. DON'T dump it all out by accident and then regret that you ever looked at this blog and decided to try this recipe. I don't want you to feel the pain I have felt. We are friends after all.} </li>
<li>Now, add pasta and cook to package directions (usually only takes 2-3 minutes!). Ladle out one cup of water to a small bowl of it's own, <i>then</i> drain your pasta completely. </li>
<li>Add shallot and garlic to the pan full of delicious bacon grease. (You know it's delicious.) Cook about 1 minute, stirring constantly, then add in 2-3 handfuls of spinach and stir 2 more minutes; don't let it burn!</li>
<li>You need to move fast here: having your whisk ready to beat like crazy, slowly pour 2 Tbs of your reserved pasta water into the EGG mixture, whisking like a kitchen aid at 10 speed until the 2 tbs are incorporated. This is how you temper the eggs. They should not look scrambled. If they are, you need to try again. Mixing really well as you pour is the trick. </li>
<li>Turn off skillet, add drained pasta to skillet, then add the tempered egg mixture slowly, tossing to combine. Add more of that reserved pasta water until you reach DSC (desired sauce consistency--I just made that up). </li>
<li>Season with salt and pepper, sprinkle with bacon pieces, and toss together one more time. </li>
<li>Serve right away with extra parmesan on top, and a sprinkle of basil/parsley. And maybe even a few red pepper flakes if you love heat like I do. </li>
</ol>
</div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-48122743710973917712020-01-23T11:16:00.000-08:002020-01-23T11:16:52.042-08:00Creamy Tuscan Tortellini SoupYou know that time when you went to Costco and.... Need I say more? Don't you always buy something you didn't intend to buy when you go there? Those darn samples, they get me every time! So there was this time I went to that accursed place that I both love and hate, and I ended up buying a huge package of fresh cheese tortellini. The package was so big they had to split it into two packages. Oh America... <br />
Anyway, I had to come up with a great idea for this pasta, because of course I bought it impulsively with no plan whatsoever besides, "this is good. must eat again." (Sometimes when I eat delicious food, it takes over brain function and I sound a little bit like a caveman...) Everyone knows that when you need a good idea, you go to the World of Good Ideas Only (aka Pinterest), where anything you try will always turn out (I realize it's hard to sense sarcasm through text, but I'm counting on your common sense to know when I'm being facetious). To my delight, I found a recipe for tortellini. Did I say "a recipe"? I'm sorry, I meant to say "a million recipes" for tortellini. Ugh. I hate decisions. But alas, a decision-making situation was before me and I pulled up my...socks?...and decided on a soup this time. The recipe was good, but along the way I made changes to suit my taste and looks. I mean the looks of the soup. This soup definitely didn't improve my looks. I'm sure it'll be different for you though...<br />
<br />
INGREDIENTS<br />
<br />
<ul>
<li>2 Tbs olive oil</li>
<li>1 white or yellow onion, diced</li>
<li>5 cloves garlic, minced</li>
<li>4 cups chicken broth</li>
<li>3 cups water</li>
<li>28 oz fire-roasted diced tomatoes</li>
<li>2 Tbs tomato paste (optional)</li>
<li>Two 15 oz cans cannelini beans (aka white kidney beans) drained, rinsed</li>
<li> 2/3 cup heavy cream</li>
<li>1/3 cup grated parmesan cheese</li>
<li>1 Tbs Italian seasoning</li>
<li>1 tsp basil</li>
<li>salt and pepper to taste</li>
<li>2 cups cooked shredded chicken</li>
<li>9 oz cheese tortellini</li>
<li>4 cups spinach</li>
</ul>
<div>
DIRECTIONS</div>
<div>
<ol>
<li>If you don't already have cooked chicken, throw a couple of chicken breasts in your pressure cooker, and wait until it's finished before starting on the rest. If you already have your chicken ready, you may proceed to the next step with a medal of the highest honor :) </li>
<li>Heat large pot over medium heat, and add olive oil. </li>
<li>Add onion and garlic and cook until just tender (don't let it burn!).</li>
<li>Add chicken broth, water, diced tomatoes, beans, tomato paste, heavy cream, parmesan cheese, italian seasoning, basil, and salt and pepper. Bring to a simmer and continue simmering for 15 minutes.</li>
<li>Add chicken, tortellini, and spinach. Let simmer for a few minutes longer (your tortellini, if fresh, should only take 2-3 minutes to cook through). </li>
<li>Serve topped with extra parmesan on each serving, and maybe a little sprinkle of fresh basil if you care about looks. I mean the soup again. </li>
</ol>
<div>
*You can do this without tortellini if you didn't accidentally buy a giant package that needs to be used like I did. I have also made it non-filled varieties of pasta as well--shells, elbows, etc. </div>
</div>
<br />
<br />
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-71057832159001183222020-01-23T10:28:00.002-08:002020-01-23T10:29:08.958-08:00Chocolate Chip CookiesYou know that elusive, best-ever, chocolate chip cookie recipe? Yeah I don't know where that is because everyone has a different idea of what the best cookie is. And that's okay! Variety is the spice of life. If you don't love what I love, that's fine! I'll judge and think you're crazy, but we will both survive. You'll go on loving gross cookies, and I'll go on loving the good stuff. And we will both, somehow, be happy with that. If you ever want to try the good stuff, it'll be right here for you. And so will I. Maybe. I'm not as forgiving as these best-ever chocolate chip cookies....<br />
<br />
INGREDIENTS:<br />
4 cups all-purpose flour<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
1 tsp. kosher salt<br />
3 sticks (or 1 1/2 cups) butter, softened<br />
1 cup granulated suger<br />
1 1/2 cups brown sugar, packed<br />
2 eggs<br />
1 Tbs vanilla extract<br />
1 cup dark chocolate chips<br />
1 cup semi-sweet mini chocolate chips<br />
<br />
DIRECTIONS:<br />
1) Preheat oven to 350/375 F. (My oven cooks hot, so I usually have it at around 350). Spray cookie sheet with cooking spray or line with parchment paper.<br />
<br />
2) Place softened butter, sugar, and brown sugar in mixer and cream together, building up to medium-high speed, mixing for about 3 minutes. (use your paddle, not whisk)<br />
<br />
3) Add eggs and vanilla to creamed mixture and mix until combined.<br />
<br />
4) Add 1 cup of flour and mix until combined, then add another cup of flour and mix. Do this one more time (so your third cup of flour).<br />
<br />
5) Add salt, baking soda, and baking powder and mix until combined.<br />
<br />
6) Add the last cup of flour SLOWLY. I often don't use the whole last cup of flour. You don't want your dough to start crumbling or be too stiff, so just watch it as you slowly pour little bits of flour in at a time while it's mixing.<br />
<br />
7) I use a 1/4 cup measuring cup to scoop out dough, then I break that in half, shape each half into balls, and place on cookie sheet (evenly spaced). You CAN do giant cookies with this dough and use each 1/4 cup scoop as one cookie, but I find they are just too big for my family and me.<br />
<br />
8) Bake for 8-12 minutes. Again, this very much depends on your oven! Keep a close eye on the first batch to see how long they need. Take the cookies out when they JUST start to brown on the edges. If they are a little more well done, move them right away to a cooling rack. If they are on the under-done side, leave them on the cookie sheet for 1-2 minutes, then move to a cooling rack.<br />
<br />Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-63077606762178166862020-01-23T10:03:00.000-08:002020-01-23T10:03:18.416-08:00Spinach WafflesSpinach in waffles? Gross, right? Only for people trying to lose weight, right? WRONG. Right?<br />
Okay, I see how thoroughly confused you are now. And I know what you're thinking: "wait, she can see me?? Creep!" Oh, you weren't thinking that? Weird, you should be--that IS creepy. But I digress...we were speaking of spinach in a standard, non-spinachy food. The thing is, it's SOOOO good you guys! I even made regular waffles side by side to compare, and my kids (my KIDS!) said the spinach ones were better (cue jaw drop, gasp, and fake fainting spell). Full disclosure, one (out of 6) of the kids said they were gross, but she refused to actually taste any, so we just won't pay any attention to her. She's kind of in the middle anyway, so she's used to it.... (cue awkward, judging silence from the reader). Even if you're kids refuse to taste them, though, you have to be a grown-up and at least try them. Try them, you will see. They are yum, yum, yum (sorry, my kids are listening to R&B right now and I think it's getting into this post somehow). Here you go - go-go...<br />
<br />
INGREDIENTS:<br />
<br />
LOTS of spinach (like 5 double-handed grabs worth)<br />
4 eggs<br />
2/3 cup plain greek yogurt<br />
1/2 cup cottage cheese<br />
1 cup oats<br />
1/2 scoop vanilla protein powder (opt.)<br />
1/2 tsp. vanilla extract (opt.)<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
<br />
<br />
DIRECTIONS:<br />
1) Preheat waffle iron, and spray with cooking spray.<br />
<br />
2) Crack eggs into blender (you need a blender folks), then add yogurt, cottage cheese, and spinach, oats, baking powder, baking soda, and salt on top of the eggs. If you are not using protein powder, also add your vanilla now. <br />
<br />
3) Blend ingredients until smooth (should look like those green smoothies fit people talk about--you know the ones I mean). <br />
<br />
4) If you are using the vanilla protein powder, you don't need the vanilla extract. Add your powder now, and just pulse until it's mixed in, but don't let it go for a long time.<br />
<br />
5) Now you just pour straight from the blender into your waffle iron, and cook to your prefered level of done. Isn't that amazing? I love it! You may need to respray your iron in-between waffles if yours tends to stick. Try these with the incredible, buttery, syrup recipe I have on here (Mary's Syrup). <br />
<br />
You can add almost any other fruit/veggie in here too. I added a little pineapple for sweetness. My brother uses butternut squash in his. Just adjust your wet and dry ingredients in proportion to each other. <br />
<br />
<br />
<br />
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<br />Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-74267273685543402562017-01-28T14:51:00.000-08:002017-01-28T14:51:45.486-08:00Super Chocolatey Frosted BrowniesJust a warning: you might go into a sugar coma if you make these, because they are VERY hard to stop eating, even though they are really rich!<br />
<br />
<i>Ingredients</i><br />
<br />
<b>BROWNIES:</b><br />
1 cup plus 3 tbs. butter<br />
3/4 cup cocoa powder<br />
4 large eggs<br />
2 cups sugar<br />
1 & 1/2 cups flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
1 tsp vanilla extract<br />
2/3 cup chocolate chips<br />
<b>FROSTING:</b><br />
8 tbs butter, softened<br />
2 & 2/3 cup powdered sugar<br />
1/2 cup cocoa powder<br />
1 tsp vanilla extract<br />
2 tbs to 1/4 cup milk<br />
1/2 cup chocolate chips, melted<br />
<br />
<i>Directions</i><br />
1. Heat oven to 350 F. In a saucepan, melt butter. Stir in sugar and cocoa, then remove from heat and allow to cool. In separate bowl, combine flour, baking powder, and salt. Once chocolate mixture has cooled a bit, crack eggs into chocolate mixture and quickly mix in with fork or whisk (don't let the eggs cook on the warm mixture!)<br />
2. Add vanilla to chocolate mixture, then combine flour mixture with chocolate mixture. Fold in chocolate chips and then pour into a GREASED 9x13 baking dish. Bake 25-28 minutes until an inserted toothpick comes out with just a few crumbs. Cool on a wire rack.<br />
3. For frosting, cream butter, sugar, and 2 tbs. milk in a large bowl or mixer. Melt chocolate in microwave and allow to cool slightly. Beat in cocoa and vanilla. Pour in melted chocolate and mix well. If needed, add more milk to reach desired consistency. Spread over cooled brownies. Yields apporoximately 2 dozen squares.Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-77096236170283509972017-01-11T18:20:00.000-08:002020-04-07T09:08:24.883-07:00Clam ChowderI just went looking for a good clam chowder recipe because I was craving it, and I found this one that was really easy and yummy. I added 2 ribs of chopped celery in at the same time as the onion, but that was the only change from the original recipe. It was a big hit with the family!<br />
<br />
<span style="font-size: xx-small;">Recipe from damndelicious.net</span><br />
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<h3 id="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: brandon_grotesque, Arial, Helvetica, Geneva, sans-serif; font-size: 17px; font-style: inherit; letter-spacing: 0.08em; line-height: 1.1; margin: 0px 0px 10px; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
INGREDIENTS:</h3>
<div class="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<ul style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style: none; margin: 5px 0px 12px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">4 slices bacon, diced</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons unsalted butter</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 cloves garlic, minced</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 onion, diced</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 ribs celery, chopped*</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon dried thyme</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">3 tablespoons all-purpose flour</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup milk</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup vegetable stock</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 (6.5-ounce) cans chopped clams, juices reserved</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 bay leaf</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 russet potatoes, peeled and diced</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup half and half</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">Kosher salt and freshly ground black pepper, to taste</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons chopped fresh parsley leaves</li>
</ul>
<div>
*Optional</div>
</div>
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<h3 id="directions" style="background: transparent; border: 0px; box-sizing: border-box; font-family: brandon_grotesque, Arial, Helvetica, Geneva, sans-serif; font-size: 17px; font-style: inherit; letter-spacing: 0.08em; line-height: 1.1; margin: 0px 0px 10px; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
DIRECTIONS:</h3>
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<span itemprop="recipeInstructions" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span><br />
<ol style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style: none; margin: 5px 0px 12px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="recipeInstructions" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.</li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Melt butter in the stockpot. Add garlic and onion (and celery if you want to add that), and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.</li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.</li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir occasionally.</li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.</li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Serve immediately, garnished with bacon and parsley, if desired.</li>
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Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-58178234248093261832016-04-20T19:29:00.001-07:002016-04-20T19:29:19.266-07:00Six Minute SaladThis is a tasty, quick, easy, and super healthy meal. It can be the main dish, or it can be a filler for pita bread or a topping for salad greens.<br />
<br />
INGREDIENTS:<br />
<br />
1 15 oz. can cannelini beans, rinsed and drained<br />
1 6 oz. can tuna, drained<br />
1 scallion, or 1/4 cup red onion diced<br />
6 or 7 grape tomatoes, chopped<br />
2 tbs. olive oil<br />
1 1/2 tbs. balsamic vinegar<br />
1 tbs. capers<br />
1-2 clove garlic, minced<br />
1 tbs. fresh basil, chopped (or 1 tsp. dried)<br />
salt & pepper to taste<br />
<br />
<br />
DIRECTIONS:<br />
<br />
1) In medium bowl, shred drained tuna.<br />
2) To the tuna, add the beans, scallion/onion, tomatoes, capers, garlic & basil.<br />
3) Whisk together olive oil and vinegar until well-mixed. Add to tuna mixture.<br />
4) Salt and pepper to taste<br />
<br />
Serve room temperature or chilled. Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-86061320030767705032016-04-12T16:31:00.001-07:002016-04-12T17:14:50.190-07:00Quick & Easy Ham & Bean Soup<div>
<div style="text-align: right;">
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: 0.875em; line-height: 24px;">Total time: 20 minutes</span></div>
</div>
<div>
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">INGREDIENTS:</span></div>
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">3 medium carrots, sliced</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">2 celery ribs, chopped</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">1/2 large onion, chopped</span><br />
<div>
<span style="color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="line-height: 24px;">1 red bell pepper, seeded and chopped</span></span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">1/2 cup chopped onion</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">2 tablespoons butter or olive oil</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">2-3 cans (15-1/2 ounces each) garbanzo beans, rinsed and drained</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">6 cups chicken broth</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">2 cups cubed fully cooked ham</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">1/2 tablespoon chili powder</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">3 cloves minced garlic</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">1/4 teaspoon pepper</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">1 bay leaf</span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 24px;">salt to taste</span><br />
<div>
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: 0.875em; line-height: 24px;"><br /></span></div>
<div>
<span style="color: #444444; font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="background-color: white; line-height: 24px;">INSTRUCTIONS:</span></span></div>
<div>
<ol class="rd_directions" style="background-color: white; color: #444444; font-family: arial, helvetica, clean, sans-serif; line-height: 20px; margin: 0px 0px 10px; padding: 0px;">
<li class="rd_ingredient" style="border-bottom-style: none; line-height: 24px; margin-left: 25px; padding: 0.5em 0px;"><span class="rd_name">In a large saucepan over medium heat, saute the carrots, celery, onion, garlic, and bell pepper in butter until tender. </span></li>
<li class="rd_ingredient" style="border-bottom-style: none; line-height: 24px; margin-left: 25px; padding: 0.5em 0px;"><span class="rd_name">Stir in the remaining ingredients. Bring to a boil. </span></li>
<li class="rd_ingredient" style="border-bottom-style: none; line-height: 24px; margin-left: 25px; padding: 0.5em 0px;"><span class="rd_name">Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf. </span><span class="rd_direction_yeid rd_tg_bold" style="font-weight: 700;">Yield: </span><span style="font-size: 0.875em;">7 servings.</span></li>
</ol>
</div>
</div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-78828660300186558792016-02-03T11:48:00.000-08:002016-02-03T11:48:29.192-08:00Red Lentil Curry<div style="text-align: right;">
Total time: 30 min.</div>
<b>INGREDIENTS:</b><br />
1 Tbs. Olive oil<br />
2 Tbs. fresh ginger, chopped or grated<br />
2 cloves garlic, chopped<br />
8 scallions sliced, green parts separated from white parts<br />
1 Tbs. sweet curry powder<br />
1/2 tsp. hot curry powder<br />
5 medium carrots, peeled and sliced<br />
1 russet potato, peeled & cubed into bite-size pieces<br />
1 cup red lentils (or any color is fine)<br />
1 chicken breast, cooked and shredded (or cubed into small pieces)<br />
4 cups vegetable or chicken broth<br />
2/3 cup pumpkin (canned is fine)<br />
1/3 cup tomato sauce<br />
2 tsp. soy sauce<br />
Salt & pepper<br />
naan bread, peanuts, & lime wedges for serving<br />
coconut milk (optional)<br />
<br />
<b>DIRECTIONS:</b><br />
Heat oil in large saucepan over medium-high heat. <br />
<br />
Add garlic, ginger, and scallion whites, and cook, stirring, for 2 minutes or until softened. <br />
<br />
Stir in curry powders. <br />
<br />
Add carrots, potatoes, lentils, chicken broth, 1 tsp. salt & 1/4 tsp. pepper, pumpkin, soy sauce, & tomato sauce. <br />
<br />
Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils and veggies are tender. <br />
<br />
You can add in coconut milk to taste here (it will tone down the heat and the curry flavor a bit, if your family likes a little less of those things), or you could serve it on the side for those who want it. <br />
<br />
Sprinkle green scallions over soup (or serve on the side). Serve with fresh naan bread, lime wedges, and a sprinkling of peanuts (or cashews are yummy too). <br />
<br />Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-23468316186617585042015-11-07T12:12:00.000-08:002020-04-07T09:19:06.768-07:00Dark Chocolate Peanut Butter No-Bake Cookies<i>These cookies are so good! I don't usually like no-bake that much, but these are way yummy. And not overly sweet. The recipe I adapted to fit what I wanted called for 2 cups of sugar. These have half of that and more chocolate flavor because there is twice as much cocoa powder (hence the dark chocolate). Rich and tasty, without making you sick! (always a bonus in my book) Plus there's protein from the milk and peanut butter, lots of fiber from the oats, and healthy fats from the coconut oil. They're practically not even a dessert once you add all those things together, so bon appetit ;) </i><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 cup sugar (could try honey or agave!)<br />
1/2 cup milk<br />
1/2 cup coconut oil<br />
1/2 cup unsweetened cocoa powder<br />
2 3/4 cups old-fashioned oats<br />
1/2 cup peanut butter (I prefer Adam's crunchy peanut butter)<br />
1 Tbs vanilla extract<br />
1/2 tsp salt<br />
1/2 cup-3/4 cup semi-sweet or dark chocolate chips (optional)<br />
<br />
<b>Directions:</b><br />
1. Prepare a baking sheet or cutting board with wax or parchment paper.<br />
2. Bring sugar, milk, coconut oil, and cocoa powder to a boil in medium sauce pan, over medium heat, stirring occasionally. Let boil for 2 minutes. <br />
3. Remove from heat and add vanilla, peanut butter, 1/2 cup chocolate chips, and oats. Stir to incorporate everything. <br />
4. Drop tablespoonfuls onto prepared baking sheet. <br />
5. If you want, sprinkle a few extra chocolate chips on top of each cookie, making sure they stick to the cookie. <br />
6. Let cool at room temperature for about 30 minutes. (If I'm in a rush to eat them--so pretty much every time--I'll stick them in the freezer for about 10 minutes.)<br />
<br />
<br />Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-17328869100135713062015-10-30T10:36:00.002-07:002015-10-30T11:02:44.767-07:005 Minute Artisan Bread<div>
I think this is called 5 minute bread because it literally takes about 5 minutes to mix it up. However, rising time and "curing" time can be anywhere from 2 1/2 hours to 14 days. Just a heads up<br />
<br /></div>
<b></b><br />
<div>
<b><b><span style="font-size: xx-small;">Recipe from <i>Artisan Bread in Five Minutes a Day </i>by Jeff Hertzberg & Zoe Francois</span></b></b></div>
<b>
Ingredients</b><br />
<div>
3 c. lukewarm water</div>
<div>
1 1/2 tbs yeast</div>
<div>
1 1/2 tbs kosher salt</div>
<div>
6 1/2 c. unsifted flour (white or wheat)</div>
<div>
<br /></div>
<div>
<b>Directions</b>:</div>
<div>
Add all ingredients to mixer or regular mixing bowl (add flour all at once, measuring it into your measuring cup by gently scooping it with a spoon and leveling off--do not press flour down, it throws off measurements). </div>
<div>
<br /></div>
<div>
Mix with a wooden spoon or in your mixer until everything is well incorporated. Don't knead the dough, it isn't necessary. Dough will be wet and loose enough to conform to bowl.</div>
<div>
<br /></div>
<div>
Cover with a lid or plastic wrap (but not airtight, because the pressure will become to great, and the lid could explode off) and allow to rise at room temperature until it begins to collapse (about 2 hrs). </div>
<div>
<br /></div>
<div>
You can use any of the dough now, or you can store the dough in your fridge, covered, up to 14 days. The longer it's stored, the more the flavour and texture improves, becoming more like sourdough.</div>
<div>
<br /></div>
<div>
When you are ready to use the dough, prepare your baking pan or tray. Sprinkle dough with flour. Pull up and cut off a grapefruit-size piece of dough, using a serrated knife. </div>
<div>
<br /></div>
<div>
Hold dough in your hands, adding more flour as needed so it doesn't stick to your hands. Gently stretch surface of dough around to bottom on all 4 sides, rotating dough as you go. The end product will be smooth and cohesive on top, though the bottom may seem bunched (that's fine!). It should only take about a minute to form the dough. </div>
<div>
<br /></div>
<div>
Rest loaf for about 40 minutes. Depending on the age of the dough, it may not appear to rise much, which is fine. 20 minutes before baking, preheat oven to 450 degrees. Place an empty broiler tray that can hold water on a shelf in the oven that won't interfere with where you place your bread.</div>
<div>
<br /></div>
<div>
Dust top of bread with flour. Slash a quarter inch deep cross across the top using a serrated knife.</div>
<div>
<br /></div>
<div>
After a 20 minute preheat, you're ready to bake. Put your loaf in the oven. Then pour about 1 cup of HOT water (from tap) into the tray you placed in the oven when you turned it on, and close the oven quickly to trap the steam (this gives the bread a nice, chewy, artisan crust). </div>
<div>
<br /></div>
<div>
Bake for 30 minutes or until crust is browned and firm to the touch. </div>
<div>
<br /></div>
<div>
*This is a basic recipe. You can add any number of things to the dough to create a sweet bread (e.g. raisins & cinnamon) or a savory bread (e.g. chopped garlic and a couple Tbs of rosemary & thyme, kalamata olives). </div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-64571152365634434882015-10-25T16:06:00.003-07:002015-10-25T16:08:55.041-07:00Hearty Vegetable Quinoa Chili<div class="" id="post-body-8994819828348284075" itemprop="description articleBody" style="color: #535353; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; width: 520px;">
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
I got to try this recipe at a relief society activity, and it was delicious. I am putting it on here so I know where to find it when I decide to make it :) </div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Ingredients:</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 cup uncooked quinoa</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 Tbs olive oil</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 Large onion, chopped</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
5 stalks celery, chopped<br />
5 medium carrots, peeled & sliced<br />
6 sweet peppers, seeded & chopped</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 zucchini, quartered & sliced</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 yellow zucchini, quartered and sliced</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
4 cloves fresh garlic, minced</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
pinch of salt</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
32 oz. broth (chicken or vegetable)</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 15oz. cans diced tomatoes</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 cans white beans, drained & rinsed</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 Tbs ground cumin</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 1/2 Tbs chili powder</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 tsp hot sauce</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 tsp fresh lime juice</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Salt & pepper to taste</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Garlic salt to taste</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Parsley to taste</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Directions: Saute onion, celery, peppers, carrots, and squash until softened, then add broth, beans, spices, and quinoa. simmer 20 minutes or until quinoa is cooked through. </div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="clear: both;">
</div>
</div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-9560269824217849822015-09-12T09:47:00.007-07:002015-09-12T09:48:20.110-07:00Apple Oatmeal Muffins<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading" style="clear: none; margin-bottom: 10px !important; margin-top: 1em;">
<span style="font-family: Georgia, Times New Roman, serif;">I've been trying to cut out processed foods as much as possible from our diet and was looking for a way to use up a few of the 40 apples I have sitting in my fridge taking up valuable space, and I came across this amazing whole-grain, healthy breakfast muffin. Low sugar, lots of fiber and flavor. This is definitely my all-time favorite apple-muffin recipe I've made, so I had to add it to the blog so I know where to find it next time. I hope you like it too...</span></div>
<h2 style="clear: none; font-family: Arial, Helvetica, sans-serif; margin-bottom: 10px !important; margin-top: 1em;">
<span style="font-size: x-small;"><span style="font-weight: normal;">Recipe by Cookieandkate.com</span></span></h2>
<div class="ERSIngredientsHeader ERSHeading" style="clear: none; font-family: Arial, Helvetica, sans-serif; font-size: 1.4em; font-weight: bold; margin-bottom: 10px !important; margin-top: 1em;">
Ingredients</div>
<ul style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">1¼ cups whole wheat flour</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">1¼ cups old-fashioned oats</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">1 teaspoon baking powder</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">½ teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">¼ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">½ teaspoon cinnamon</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">¼ teaspoon cardamom</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">⅛ teaspoon ginger</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">1 cup unsweetened applesauce</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">½ cup light coconut milk with the juice of half a lemon (or low fat buttermilk)</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">½ cup packed muscovado sugar (or brown sugar)</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">2 tablespoons melted coconut oil (or vegetable/canola oil)</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">1 large egg, lightly beaten</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">½ teaspoon vanilla extract</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">2 small Gala apples, chopped into small pieces</li>
<li class="ingredient" itemprop="ingredients" style="margin-top: 4px !important;">turbinado (raw) sugar and nutmeg, for sprinkling on top</li>
</ul>
</div>
<div class="ERSInstructions" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
<div class="ERSInstructionsHeader ERSHeading" style="clear: both; font-size: 1.4em; font-weight: bold; margin-bottom: 10px !important; margin-top: 1em;">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions" style="margin-left: 25px !important; margin-top: 5px !important; padding-bottom: 2px !important;">Preheat oven to 375 degrees.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin-left: 25px !important; margin-top: 5px !important; padding-bottom: 2px !important;">Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray. My non-stick muffin tin works so well I didn't need either.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin-left: 25px !important; margin-top: 5px !important; padding-bottom: 2px !important;">In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin-left: 25px !important; margin-top: 5px !important; padding-bottom: 2px !important;">In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin-left: 25px !important; margin-top: 5px !important; padding-bottom: 2px !important;">Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin-left: 25px !important; margin-top: 5px !important; padding-bottom: 2px !important;">Fold in the chopped apples. Fill muffin cups ⅔ to ¾ full.</li>
<li class="instruction" itemprop="recipeInstructions" style="margin-left: 25px !important; margin-top: 5px !important; padding-bottom: 2px !important;">Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins. (this extra punch of spice is phenomenal when you bite into it! a pinch of extra cinnamon on top of each muffin is tasty too!)</li>
<li class="instruction" itemprop="recipeInstructions" style="margin-left: 25px !important; margin-top: 5px !important; padding-bottom: 2px !important;">Bake for 16-18 minutes.</li>
</ol>
</div>
<div class="ERSNotesDiv" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
<div class="ERSNotesHeader" style="clear: both; font-size: 1.4em; font-weight: bold; margin-bottom: 10px !important; margin-top: 15px !important;">
Notes</div>
<div class="ERSNotes" style="margin-left: 25px !important;">
<ul>
<li><em>Adapted from Joy the Baker's <a href="http://www.joythebaker.com/blog/2009/01/oatmeal-blueberry-applesauce-muffins/" target="_blank">Oatmeal Blueberry Applesauce Muffins.</a></em></li>
<li>Yields about 12 muffins.</li>
<li>Since these muffins contain fresh fruit, they will spoil more quickly than regular muffins. Try storing them in the refrigerator if you don't intend to finish them within a day or two, or store them in the freezer for longer-term storage.</li>
</ul>
</div>
</div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-54241379639733015992015-07-23T11:18:00.002-07:002015-07-23T11:19:01.717-07:00Jalapeno Cheddar Cornbread<div class="p1">
<span class="s1">Ingredients</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">3 cups all-purpose flour</span></div>
<div class="p1">
<span class="s1">1 cup yellow cornmeal</span></div>
<div class="p1">
<span class="s1">1/4 cup sugar</span></div>
<div class="p1">
<span class="s1">2 tablespoons baking powder</span></div>
<div class="p1">
<span class="s1">2 teaspoons kosher salt</span></div>
<div class="p1">
<span class="s1">2 cups milk</span></div>
<div class="p1">
<span class="s1">3 extra-large eggs, lightly beaten</span></div>
<div class="p1">
<span class="s1">1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan</span></div>
<div class="p1">
<span class="s1">8 ounces aged extra-sharp Cheddar, grated, divided</span></div>
<div class="p1">
<span class="s1">1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions</span></div>
<div class="p1">
<span class="s1">3 tablespoons seeded and minced fresh jalapeno peppers</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Directions:</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
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<span class="s1">Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.</span></div>
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<span class="s1">Recipe by Ina Garten, Barefoot Contessa at Home</span></div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-9037216004703725042014-11-08T18:09:00.001-08:002014-11-08T18:12:10.868-08:00Apple Pumpkin Muffins with Streusel Topping<div class="span6" style="float: left; margin-left: 25px; min-height: 1px; width: 425px;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="font-weight: normal; line-height: 20px;"><u>Ingredients:</u></span></span><br /><span style="font-weight: normal;"> 2-1/2 cups all-purpose flour</span></h4>
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<span style="font-weight: normal;">2 cups sugar</span></h4>
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<span style="font-weight: normal;">1 tablespoon pumpkin pie spice (OR 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cloves)</span></h4>
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<span style="font-weight: normal;">1 teaspoon baking soda</span></h4>
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<span style="font-weight: normal;">1/2 teaspoon salt<br />2 eggs, lightly beaten<br />1 cup canned pumpkin<br />1/2 cup butter, softened<br />2 cups finely chopped (or shredded) peeled apples</span></h4>
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<u>TOPPING:</u></h4>
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<span style="font-weight: normal;">1/4 cup sugar</span></h4>
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<span style="font-weight: normal;">pinch salt</span><br /><span style="font-weight: normal;">2 tablespoons all-purpose flour</span><br /><span style="font-weight: normal;">1/2 teaspoon ground cinnamon</span><br /><span style="font-weight: normal;">1 tablespoon butter or margarine</span></h4>
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<span style="font-weight: normal;">1/2 cup pecans, chopped (optional)</span></h4>
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<br /><u>Directions:</u><br /><span style="font-weight: normal;">In a large bowl, combine flour, pumpkin pie spice, baking soda and salt. Combine sugar and butter, whipping until fluffy; add one egg at a time, incorporating fully before adding the next one. Add pumpkin to wet ingredients. stir in dry ingredients just until moistened. Fold in apples. Fill greased & floured or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle chopped pecans over muffins, then sprinkle 1 teaspoon of topping mixture over each muffin. Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield:about 1-1/2 dozen.</span><br /><span style="font-weight: normal;">Originally published as Pumpkin-Apple Muffins with Streusel Topping in Cookin' Up Country Breakfasts Cookbook 1994, p71</span></h4>
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*minor alterations by Jaynee :)</div>
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<span style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 16px; line-height: 20px;"><br /></span>Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-89948198283482840752014-10-17T17:52:00.003-07:002015-09-12T09:51:15.304-07:00Minestrone<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
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INGREDIENTS: </div>
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3 Tbs. Olive Oil</div>
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1 cup minced yellow or white onion</div>
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1/2 c. chopped zucchini</div>
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1/2 c. frozen or fresh cut green beans</div>
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1/4 c. minced celery (about 1/2 stalk)</div>
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4 tsp. minced garlic (about 4 cloves)</div>
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4 c. vegetable broth (can use chicken)</div>
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2 15oz. cans red kidney beans (drained & rinsed)</div>
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2 15oz. cans small white beans (drained & rinsed)</div>
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1 15oz. can diced tomatoes</div>
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1/2 c. julienned or shredded carrot</div>
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2 Tbs. minced fresh parsley</div>
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1 1/2 tsp. dried oregano</div>
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1 1/2 tsp. salt (or more to taste)</div>
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1/2 tsp. black pepper (or to taste)</div>
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1/2 tsp. dried basil</div>
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1/4 tsp. dried thyme</div>
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2 bay leaves</div>
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3 c. hot water</div>
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1 to 1 1/2 c. cubed butternut squash**</div>
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4 c. baby spinach</div>
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1/2 cup small seashell pasta* (or other small pasta)</div>
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DIRECTIONS:</div>
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1) Prep all veggies.</div>
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2)Heat olive oil over medium heat in large stock pot. Saute onion, zucchini, green beans, celery, and garlic in the oil for 5 minutes or until onions begin to turn translucent.</div>
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3) Add broth to pot, plus drained/rinsed beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring to a boil, then reduce heat and simmer for 20 minutes.</div>
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4) Preheat oven to 400 F. Place butternut squash on cookie sheet and drizzle with olive oil and salt. Toss to coat. Place in oven for about 8 minutes, then stir and bake for about 5 more minutes, or until soft and slightly browned.</div>
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5) After soup has simmered 20 minutes, add spinach and pasta to soup. While that simmers, take butternut squash and place in food processor or blender. Take a little broth from the soup and add to food processor to help with the blending. Blend until smooth, then add mixture to the soup. Cook for an additional 10-15 minutes or until desired soupy thickness. Serve with grated parmesan or romano cheese on individual servings. </div>
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*If you use whole wheat pasta, this definitely qualifies as a clean-eating, low-calorie meal.<br />
**You can omit the butternut squash, but I absolutely love the flavor and texture it adds to the soup! </div>
Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-52227675759775305612014-10-07T13:35:00.001-07:002014-10-07T13:35:13.393-07:00Blondies<h2 class="fn" style="color: #91c414; font-family: MergeRegular, Arial, sans-serif, Helvetica; font-size: 28px; font-weight: normal; line-height: 28px; margin: 0px 0px 5px; padding: 0px; text-decoration: none; vertical-align: middle;">
M&M Chocolate Chip Blondies</h2>
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ingredients:</h3>
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<div style="font-size: 14px; margin: 0px 0px 15px; padding: 0px;">
1 cup all purpose flour<br />1/2 tsp baking powder<br />1/8 tsp baking soda<br />1/4 tsp salt<br />1 stick butter, melted<br />1 cup packed dark brown sugar<br />1 egg<br />1 teaspoon of vanilla<br />1/3 cup semi sweet chocolate chips<br />1/3 cup M&M's (optional)</div>
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directions:</h3>
<span class="item" style="background-color: white; color: #5e594d; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"></span><span style="background-color: white; color: #5e594d; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"></span><br />
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<div class="instructions" style="-webkit-text-stroke-width: 0px; background-color: white; color: #5e594d; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; margin: 0px; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
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1. Preheat the oven to 350°F. Spray a 8X8 pan with cooking spray. I used a glass Pyrex dish.</div>
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2. Whisk together the dry ingredients in a medium bowl-flour, baking powder, soda, and salt. Set aside.</div>
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3. In a medium bowl, stir together the melted butter and brown sugar. Stir until smooth.</div>
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4. Add in the egg and stir. Next, stir in the vanilla. Stir until smooth.</div>
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5. Add the flour mixture and stir until the ingredients are combined. Stir in the chocolate chips and M&M's.</div>
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6. Pour the batter into the prepared pan. Bake the blondies for 23-25 minutes, until the blondies are set. A toothpick will come out clean when they are done. Let the blondies cool on a rack. When cool, cut and serve. (they are chewy when cooled, gooey when hot. I prefer chewy, but they taste good either way!)</div>
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**I usually make these without the M&M's just because I rarely buy them. You can omit them and keep everything else the same, or I like to increase the chocolate chips to 1/2 cup rather than 1/3 cup.</div>
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Recipe from twopeasandtheirpod.com </div>
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Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-92054764179488825952014-10-06T10:46:00.001-07:002014-10-06T10:48:35.939-07:00French Onion SoupFRENCH ONION SOUP<br />
<br />
4 Tbs. butter<br />
5-6 yellow onions (4-5 if the onions are really big)<br />
1/2 tsp. sugar<br />
1 Tbs. flour<br />
1 tsp. dried thyme (or 2 tsp. fresh)<br />
6 1/2 cups beef broth<br />
1 small baguette<br />
olive oil<br />
salt & pepper<br />
8 oz. swiss cheese (sliced or grated), or gruyere if you want stronger flavor<br />
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1. Slice onions into half moons. Melt butter in a large stock pot or a very large skillet over LOW heat. Add onions and sugar to skillet and try to stir onions enough to coat with butter (pan will be very full of onions, but they will shrink down more than half so don't panic). Keep heat on low, and don't cover with a lid. Stir onions every 20 minutes or so. It will take 2 to 3 hours for the onions to cook down and carmelize. It is critical to leave the heat low and to take your time. Don't rush this!<br />
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**(If you want to make your own baguettes, now is the time! I used this recipe: <a href="http://www.foodnetwork.com/recipes/homemade-french-baguettes.html?soc=sharingpinterest">http://www.foodnetwork.com/recipes/homemade-french-baguettes.html?soc=sharingpinterest</a> ).<br />
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2. When the onions start to brown (carmelize), INCREASE heat to medium, then add the flour and stir to incorporate. Cook for 3 minutes, then add thyme. Add beef broth to pot, scraping the bottom of pan to get the good stuff, bringing soup to a simmer. Reduce heat to keep at a simmer WITH a lid on. Simmer 30 minutes.<br />
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3. Preheat oven to 350. Slice baguette and drizzle both sides of slices with olive oil. Sprinkle with salt and pepper. place slices on baking sheet and bake 15 minutes, turning slices over half way through. <br />
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4. Once bread is removed, heat oven to BROIL. <br />
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5. Taste soup and add salt and pepper if needed (remember the cheese and bread are quite salty). Ladle soup into soup crocks or oven safe bowls. Top soup with 2 slices of bread per bowl (I like to cube the bread first--makes eating it easier), then place a couple slices of cheese on top of bread. place crocks on a baking sheet and put under broiler until cheese is bubbly (only a couple of minutes). Watch closely--it doesn't take long and you don't want it to burn! <br />
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serve immediately (careful, it's hot!). can serve extra baguette w/ butter on the side. Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0tag:blogger.com,1999:blog-8670257110733441207.post-77060209611736604042013-06-03T13:07:00.001-07:002015-09-12T09:54:44.482-07:00White Chicken Chili<span style="font-size: xx-small;">Recipe by Our Best Bites</span><br />
<span style="font-size: xx-small;"><br /></span>
1 Tbs. olive oil<br />
1 medium onion, diced (about 1 cup)<br />
2 (15oz) cans white beans (great northern or white or cannellini)<br />
1 pound boneless chicken breasts, cubed (about 3-4 normal sized chicken breasts)<br />
3-4 garlic cloves, minced<br />
1 (3.5oz) can green chilies<br />
1/2 tsp. cumin<br />
1/2 tsp. dried oregano<br />
1/2 tsp. coriander<br />
1/2 tsp. salt<br />
pepper to taste<br />
1 (32 oz.) box chicken broth<br />
1 lime juiced<br />
1/2 cup chopped cilantro<br />
Toppings: sour cream, chopped cilantro,<br />
shredded Mexican cheeses, avocado,<br />
tortilla chips, lime wedges, tomatoes.<br />
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1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 2 minutes, until translucent.<br />
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2. While the onions are cooking, drain the beans and rinse with cold water; set aside. Sprinkle the chopped chicken with a little salt and pepper and add to pot. Add the garlic. Cook for 4-5 minutes or until there's no more visible pink on the chicken.<br />
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3. Add green chilies along with all of the juices in the can. Add the beans, cumin, oregano, coriander, salt, and a few turns of freshly ground pepper. Stir to combine and then add chicken broth.<br />
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4. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from lime and 1/2 cup chopped cilantro. Add salt & pepper to taste.<br />
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5. Ladle into bowls and top as desired.<br />
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SLOW COOKER INSTRUCTIONS:<br />
After cooking chicken transfer to slow cooker and add remaining ingredients except for beans, cilantro, and lime juice. Cook on high for 3 hours, adding lime juice, cilantro, and beans the last 30 minutes of cooking time.Jaynanhttp://www.blogger.com/profile/05943142898850830781noreply@blogger.com0