This is Paula Deen's ginger bread cookie recipe with my frosting. We make these every year and it is something my kids look forward to with great anticipation!
3/4 cup packed dark brown sugar
1 stick butter, room temp
2 large eggs
1/4 cup molasses
3 & 3/4 cup all purpose flour
2 tsp ground ginger
1 & 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Mix sugar and butter. Add eggs and molasses and mix. Add the flour, ginger, baking soda, cinnamon, nutmeg, and salt and mix.
If planning to use cookie cutters, refrigerate dough at this point for a couple of hours. [I give my kids a big ball of it w/out refrigeration and let them shape it as they want like tasty play dough - but don't eat it till its cooked because of the eggs!]
Preheat oven to 350.
Shape cookies as desired [roll out and use cookie cutters,or shape by hand].
Bake for 10 minutes or just beginning to brown at edges. Let cool.
Kelly's Simple Butter Cream Icing:
1 stick butter, room temp
2 cups powdered sugar
1-2 tBSP cream [or more if needed to get consistency I want]
1 tsp vanilla
food coloring if desired
Mix it all together. Then divide it and color it, if desired.
From here, I put it into a sandwich bag, cut off one corner and let the kids decorate their cookies to their heart's content.
Monday, December 19, 2011
Publix Sugar Cookies
This is the recipe off of the Publix sugar bag - I have never found a better recipe so this is our traditional sugar cookie recipe for Christmas!
2 cups self rising flour
1 cup sugar
1 stick butter, room temp
1 egg
1 tsp vanilla
Preheat oven to 350 degrees.
Combine sugar and butter.
Add egg and vanilla, mix well.
Add flour, mix well.
Shape as desired [if you want to roll it out and use cookie cutters, you'll need to chill it for a couple of hours first].
Bake 10-12 minutes till golden.
2 cups self rising flour
1 cup sugar
1 stick butter, room temp
1 egg
1 tsp vanilla
Preheat oven to 350 degrees.
Combine sugar and butter.
Add egg and vanilla, mix well.
Add flour, mix well.
Shape as desired [if you want to roll it out and use cookie cutters, you'll need to chill it for a couple of hours first].
Bake 10-12 minutes till golden.
Oatmeal Chocolate Chip Cookies - Dani Style!
1/2 butter, room temp
2/3 cup light brown sugar
1 egg
1 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
dash of nutmeg
1/4 tsp salt
1 & 1/2 cup old fashioned oats
3/4 cups chocolate chips
Preheat oven to 325.
Cream together butter and sugar. Add egg and vanilla and mix. Add dry ingredients. Mix well.
Bake 10-12 minutes.
[Thanks to my dear friend Danielle for this recipe!]
2/3 cup light brown sugar
1 egg
1 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
dash of nutmeg
1/4 tsp salt
1 & 1/2 cup old fashioned oats
3/4 cups chocolate chips
Preheat oven to 325.
Cream together butter and sugar. Add egg and vanilla and mix. Add dry ingredients. Mix well.
Bake 10-12 minutes.
[Thanks to my dear friend Danielle for this recipe!]
Mexican Wedding Cookies
1 cup [2 sticks] of butter, room temp
1/3 cup sugar
2 TBSP light brown sugar
2 tsp water
2 tsp vanilla
2 cups all purpose flour
1 cup chopped pecans
1 cup mini chocolate chips
powdered sugar
Preheat oven to 325 degrees.
Combine butter and both sugars and mix till smooth and creamy.
Stir in water and vanilla. Add flour and mix till dough is thick and creamy.
Add pecans and chocolate chips
Shape dough into balls the size of a rounded TBSP and drop them onto the baking sheet. Flatten them out, spacing 1-2 inches apart.
Bake until golden, about 20 minutes
Roll in powdered sugar to coat.
1/3 cup sugar
2 TBSP light brown sugar
2 tsp water
2 tsp vanilla
2 cups all purpose flour
1 cup chopped pecans
1 cup mini chocolate chips
powdered sugar
Preheat oven to 325 degrees.
Combine butter and both sugars and mix till smooth and creamy.
Stir in water and vanilla. Add flour and mix till dough is thick and creamy.
Add pecans and chocolate chips
Shape dough into balls the size of a rounded TBSP and drop them onto the baking sheet. Flatten them out, spacing 1-2 inches apart.
Bake until golden, about 20 minutes
Roll in powdered sugar to coat.
Tuesday, October 25, 2011
Roasted Tomato Vegetable Soup
Spray a large baking dish with cooking spray and put in:
8-10 tomatoes, cut into quarters
1 medium onion, cut into chunks
8-12 cloves of garlic, peeled
2 carrots, cut into chunks
2-3 red or green bell peppers, cut into chunks
Drizzle with a nice quality Olive Oil. Sprinkle with salt, pepper, oregano, basil, or any other spices you like.
Bake at 425 for about 40 minutes, until everything is soft.
Let it cool. Place it in a blender and puree. [You may need to do it in two batches].
Add enough veggie stock or chicken stock to give it the consistency you want and simmer it all together in a soup pot.
[This soup came to be after I made my friend Dani's roasted veggie pasta sauce and thought "this would make a good tomato soup". Much of the recipe is actually hers. :) ]
8-10 tomatoes, cut into quarters
1 medium onion, cut into chunks
8-12 cloves of garlic, peeled
2 carrots, cut into chunks
2-3 red or green bell peppers, cut into chunks
Drizzle with a nice quality Olive Oil. Sprinkle with salt, pepper, oregano, basil, or any other spices you like.
Bake at 425 for about 40 minutes, until everything is soft.
Let it cool. Place it in a blender and puree. [You may need to do it in two batches].
Add enough veggie stock or chicken stock to give it the consistency you want and simmer it all together in a soup pot.
[This soup came to be after I made my friend Dani's roasted veggie pasta sauce and thought "this would make a good tomato soup". Much of the recipe is actually hers. :) ]
Saturday, September 3, 2011
Pumpkin Bread [or Muffins]
1 15 oz can Pumpkin
1/2 cup canola oil
2 eggs
2 cups sugar
1 cup whole wheat flour
1 & 1/4 cup all purpose flour
1/2 tsp salt
2 tsp baking powder
1 TBSP pumpkin pie spice [OR substitute 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger]
Preheat oven to 350.
Mix pumpkin, oil, eggs, and sugar in large mixing bowl. Mix well. Add flour, salt, baking soda, and spices. Mix just until incorporated.
Bake at 350 - about 50 minutes for small loaf pans, 25 minutes in muffin pans. [This will vary based on the size and composition of your pans, so watch it closely the first time out!]
1/2 cup canola oil
2 eggs
2 cups sugar
1 cup whole wheat flour
1 & 1/4 cup all purpose flour
1/2 tsp salt
2 tsp baking powder
1 TBSP pumpkin pie spice [OR substitute 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger]
Preheat oven to 350.
Mix pumpkin, oil, eggs, and sugar in large mixing bowl. Mix well. Add flour, salt, baking soda, and spices. Mix just until incorporated.
Bake at 350 - about 50 minutes for small loaf pans, 25 minutes in muffin pans. [This will vary based on the size and composition of your pans, so watch it closely the first time out!]
Indian Lentils
Ingredients
1 TBSP olive oil
1 tsp cumin seeds
1 tsp tumeric powder
1 onion, diced
1 serrano chile, diced
4 cloves garlic, minced
1 [1 inch] piece of ginger, peeled and minced
1 cup lentils, rinsed and picked through for stones
2 cups vegetable stock
2 medium tomatoes, diced [works with 1 can diced tomatoes too]
Handful chopped fresh cilantro leaves
Salt to taste
Heat olive oil in medium sauce pan on medium-high heat. Add cumin and tumeric and stir for a few seconds till you smell the spices. Add onion and pepper and saute until onion is translucent. Add garlic and ginger and saute for a few seconds till you smell the garlic. Add lentils, vegetable stock, and tomatoes. Bring to a boil and then cover, reduce to a simmer and cook for about 40 minutes until lentils are soft.
Add salt to taste AFTER lentils are cooked and serve garnished with chopped fresh cilantro leaves to brighten it up. [They are also good without the cilantro if you don't happen to have it around].
1 TBSP olive oil
1 tsp cumin seeds
1 tsp tumeric powder
1 onion, diced
1 serrano chile, diced
4 cloves garlic, minced
1 [1 inch] piece of ginger, peeled and minced
1 cup lentils, rinsed and picked through for stones
2 cups vegetable stock
2 medium tomatoes, diced [works with 1 can diced tomatoes too]
Handful chopped fresh cilantro leaves
Salt to taste
Heat olive oil in medium sauce pan on medium-high heat. Add cumin and tumeric and stir for a few seconds till you smell the spices. Add onion and pepper and saute until onion is translucent. Add garlic and ginger and saute for a few seconds till you smell the garlic. Add lentils, vegetable stock, and tomatoes. Bring to a boil and then cover, reduce to a simmer and cook for about 40 minutes until lentils are soft.
Add salt to taste AFTER lentils are cooked and serve garnished with chopped fresh cilantro leaves to brighten it up. [They are also good without the cilantro if you don't happen to have it around].
Garlic Cheddar Muffins
These are really good, tender and delicious:
Ingredients
3 cups self-rising flour
1&1/2 cup shredded or diced sharp cheddar cheese
1/8 cup sugar
1 tsp garlic powder [or more, depending on how much you love garlic]
1 egg
1/4 cup oil
1&1/2 cup whole milk
Preheat oven to 350.
Mix all ingredients. Put in muffin tin and bake for 18 minutes [give or take depending on your oven].
These are great with salad, soup, or chili. Mmmmmmm....
Ingredients
3 cups self-rising flour
1&1/2 cup shredded or diced sharp cheddar cheese
1/8 cup sugar
1 tsp garlic powder [or more, depending on how much you love garlic]
1 egg
1/4 cup oil
1&1/2 cup whole milk
Preheat oven to 350.
Mix all ingredients. Put in muffin tin and bake for 18 minutes [give or take depending on your oven].
These are great with salad, soup, or chili. Mmmmmmm....
Chocolate Chip Banana Muffins
These are delightful. My children ate them like crazy!
4 ripe bananas, mashed
1 cup sugar
2 eggs
1/2 cup oil
1 tsp vanilla
1/2 cup chopped walnuts
1 cup chocolate chips
2 cups self rising flour [or 2 cups all purpose flour + 2tsp baking powder + 1/2 tsp salt]
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
Preheat oven to 350.
Mix all wet ingredients thoroughly. Add flour and spices and mix just until incorporated.
Fill muffin tin and bake for 18 minutes [more or less depending on your oven].
These can also be made as bread loaves, but your cooking time will vary based on the size of your pan.
This is the best banana bread I've ever made - I've been trying for years to get a recipe that I just love and finally - this is it! :) :)
4 ripe bananas, mashed
1 cup sugar
2 eggs
1/2 cup oil
1 tsp vanilla
1/2 cup chopped walnuts
1 cup chocolate chips
2 cups self rising flour [or 2 cups all purpose flour + 2tsp baking powder + 1/2 tsp salt]
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
Preheat oven to 350.
Mix all wet ingredients thoroughly. Add flour and spices and mix just until incorporated.
Fill muffin tin and bake for 18 minutes [more or less depending on your oven].
These can also be made as bread loaves, but your cooking time will vary based on the size of your pan.
This is the best banana bread I've ever made - I've been trying for years to get a recipe that I just love and finally - this is it! :) :)
Granola
6 cups rolled oats
1 cup wheat germ
3/4 cup raw cashews
3/4 cup raw almonds
3/4 cup raw walnuts
1/2 cup raw sunflower seeds
1/4 cup sesame seeds
2/3 cup canola oil
2/3 cup honey
2/3 cup water
1 TBSP vanilla
1 tsp salt
1-2 cups raisins
[optional 1 cup chocolate chips - which we always add. LOL!]
Preheat oven to 325. Spray two large casserole pans with Pam. Mix oats, nuts, and seeds in a large bowl. Over medium heat, combine oil, honey, water, vanilla, and salt. Bring just to a boil and then pour over oat mixture. Mix well to coat everything.
Spread evenly in pans and bake for 20 minutes. Remove from oven, stire, and bake for another 15 minutes. Let cool and add raisins [and chocolate chips].
Can be stored in a covered container for 5 days in the pantry, 2 weeks in the fridge, and indefinitely frozen.
[This is based on a recipe I found in a LLL magazine many years ago]
1 cup wheat germ
3/4 cup raw cashews
3/4 cup raw almonds
3/4 cup raw walnuts
1/2 cup raw sunflower seeds
1/4 cup sesame seeds
2/3 cup canola oil
2/3 cup honey
2/3 cup water
1 TBSP vanilla
1 tsp salt
1-2 cups raisins
[optional 1 cup chocolate chips - which we always add. LOL!]
Preheat oven to 325. Spray two large casserole pans with Pam. Mix oats, nuts, and seeds in a large bowl. Over medium heat, combine oil, honey, water, vanilla, and salt. Bring just to a boil and then pour over oat mixture. Mix well to coat everything.
Spread evenly in pans and bake for 20 minutes. Remove from oven, stire, and bake for another 15 minutes. Let cool and add raisins [and chocolate chips].
Can be stored in a covered container for 5 days in the pantry, 2 weeks in the fridge, and indefinitely frozen.
[This is based on a recipe I found in a LLL magazine many years ago]
Mutter Without Paneer :)
My newest Indian Food Experiment - yummy! This is "Mutter Paneer" without the paneer [which is an Indian cheese that I cannot find locally and do not know how to make from scratch!]. Very tasty!
2 medium onions, diced finely
1 jalepeno, finely diced
2 TBSP olive oil
1 TBSP grated ginger root
2 TBSP minced garlic
2 tsp coriander
1 tsp cumin
2 tsp garam masala
1/2 tsp tumeric
1 can of diced tomatoes [you can puree these if you don't like chunks of tomato]
2 cups frozen green peas
1 & 1/2 cup water
salt to taste
1/2 cup heavy cream or plain yogurt
Saute onions and pepper in olive oil till onions are translucent.
Add ginger, garlic, coriander, cumin, garam masala, and tumeric. Saute for one minute.
Add tomatoes and green peas. Bring to a boil, then reduce heat and simmer until it thickens - about 20 minutes.
Add salt to taste and then add cream or yogurt. Stir together, simmer for a couple more minutes.
Serve with rice or naan bread.
[If you have access to paneer, you can slice up about 18 oz of paneer into chunks, saute in oil till golden, and add to the dish].
2 medium onions, diced finely
1 jalepeno, finely diced
2 TBSP olive oil
1 TBSP grated ginger root
2 TBSP minced garlic
2 tsp coriander
1 tsp cumin
2 tsp garam masala
1/2 tsp tumeric
1 can of diced tomatoes [you can puree these if you don't like chunks of tomato]
2 cups frozen green peas
1 & 1/2 cup water
salt to taste
1/2 cup heavy cream or plain yogurt
Saute onions and pepper in olive oil till onions are translucent.
Add ginger, garlic, coriander, cumin, garam masala, and tumeric. Saute for one minute.
Add tomatoes and green peas. Bring to a boil, then reduce heat and simmer until it thickens - about 20 minutes.
Add salt to taste and then add cream or yogurt. Stir together, simmer for a couple more minutes.
Serve with rice or naan bread.
[If you have access to paneer, you can slice up about 18 oz of paneer into chunks, saute in oil till golden, and add to the dish].
Soft Pumpkin Cookies [like Starbucks' Pumpkin Scones]
Ingredients 2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Strawberry Muffins
OK, this started out this morning as me trying to make Alton Brown's blueberry muffins. However, I quickly realized that I didn't have half the stuff I was supposed to use to make his recipe. But... I *really* wanted to make some muffins for breakfast.
So, I sorta "made up" this recipe using stuff I had in the house. Which is kinda scary. BUT, in this case, it worked out GREAT!
My kids and I loved these muffins, they are very tasty and very soft, fluffy muffins. These were a hit with ALL of my kids [I didn't tell the one that "doesn't like strawberries" about them having strawberry, and that kid ate 3 muffins and couldn't stop bragging about how delicious they were].
So, here is my creation:
- 1 cup sugar
- 1/2 cup canola oil
- 1 egg
- 1 cup yogurt [I used the "Oikos non-fat Greek yogurt" and it was great]
- 1 cup strawberry all fruit [I used "Smuckers Simply Fruit strawberry" - jam or jelly should work fine too I bet] Divide the strawberry all fruit into two 1/2 cup portions
- 2 cups of unbleached self rising flour [you could substitute 2 cups all purpose flour, 2 tsp baking powder and 1/2 tsp salt if you want]
Preheat oven to 375.
Mix sugar, oil, egg, yogurt and 1/2 cup of strawberry all fruit. Mix well.
Add flour and mix just until moist. Add remaining 1/2 cup strawberry all fruit and just swirl it in a bit - leaving streaks of strawberry goodness in the batter. Do not over mix.
Place in greased muffin tin [I use "Pam" cause I am lazy, it works fine]. Don't over fill the muffin tin because these rise a lot.
Bake for 20 minutes.
** I plan to try this with other flavors too, like blackberry all fruit. I bet they'll be good with any fruit flavor.
So, I sorta "made up" this recipe using stuff I had in the house. Which is kinda scary. BUT, in this case, it worked out GREAT!
My kids and I loved these muffins, they are very tasty and very soft, fluffy muffins. These were a hit with ALL of my kids [I didn't tell the one that "doesn't like strawberries" about them having strawberry, and that kid ate 3 muffins and couldn't stop bragging about how delicious they were].
So, here is my creation:
- 1 cup sugar
- 1/2 cup canola oil
- 1 egg
- 1 cup yogurt [I used the "Oikos non-fat Greek yogurt" and it was great]
- 1 cup strawberry all fruit [I used "Smuckers Simply Fruit strawberry" - jam or jelly should work fine too I bet] Divide the strawberry all fruit into two 1/2 cup portions
- 2 cups of unbleached self rising flour [you could substitute 2 cups all purpose flour, 2 tsp baking powder and 1/2 tsp salt if you want]
Preheat oven to 375.
Mix sugar, oil, egg, yogurt and 1/2 cup of strawberry all fruit. Mix well.
Add flour and mix just until moist. Add remaining 1/2 cup strawberry all fruit and just swirl it in a bit - leaving streaks of strawberry goodness in the batter. Do not over mix.
Place in greased muffin tin [I use "Pam" cause I am lazy, it works fine]. Don't over fill the muffin tin because these rise a lot.
Bake for 20 minutes.
** I plan to try this with other flavors too, like blackberry all fruit. I bet they'll be good with any fruit flavor.
Chana Masala [Indian Chick Peas]
I'm sharing an *awesome* recipe for Chana Masala below. This recipe is based on a recipe given to me by my sister's friend Jason. [Thanks Jason!!! :) ]
I love Indian food [LOVE IT!] but often find it too difficult to make, requiring more esoteric ingredients and time than I really have.
However, THIS recipe satisfies my craving for Indian food while at the same time being manageable and using only ingredients that you actually CAN find in the average grocery store.
I hope you enjoy it as much as I do!
One word of warning - if you make this "as is", it is VERY spicy. I love that, but if you don't want it very hot and spicy, I suggest only using 2 peppers and possibly leaving out the red pepper flakes entirely. As is, it has a beautiful heat if you love that sort of thing!
2 Tbsp. olive oil
1 Tbsp. Cumin
1 large onion (diced)
2 Tbsp. grated ginger
3 cloves minced garlic
5 chopped cayenne peppers (or 4 jalapenos)
3-4 tomatoes (diced) [or one can of diced tomatoes works fine too]
1 tsp. Tumeric
1 tsp. Coriander
1 Tbsp. Garam masala
1 tsp. salt
2 bay leaves
1 tsp. crushed red pepper
1 cup of plain yogurt [not low fat or fat free]
2 14-oz. cans of Garbanzo beans(chickpeas)
1-2 cups of boiled diced potatoes (optional)
sprigs of fresh cilantro (optional as garnish)
Heat oil in a deep pan, add cumin and toast briefly in the oil.
Add onion and saute until starting to brown.
Then add ginger, garlic, and peppers. Stir and simmer for one minute.
Then add tomatoes and stir until getting a consistent paste.
Add tumeric, coriander, crushed red pepper, garam masala, salt, and bay leaves, and yogurt.
Simmer for a few minutes and then add Garbanzo beans (and potatoes, if using).
Simmer for ten minutes and allow to thicken a few minutes after turning heat off.
Garnish with cilantro and serve with Basamati rice or flat bread.
I love Indian food [LOVE IT!] but often find it too difficult to make, requiring more esoteric ingredients and time than I really have.
However, THIS recipe satisfies my craving for Indian food while at the same time being manageable and using only ingredients that you actually CAN find in the average grocery store.
I hope you enjoy it as much as I do!
One word of warning - if you make this "as is", it is VERY spicy. I love that, but if you don't want it very hot and spicy, I suggest only using 2 peppers and possibly leaving out the red pepper flakes entirely. As is, it has a beautiful heat if you love that sort of thing!
2 Tbsp. olive oil
1 Tbsp. Cumin
1 large onion (diced)
2 Tbsp. grated ginger
3 cloves minced garlic
5 chopped cayenne peppers (or 4 jalapenos)
3-4 tomatoes (diced) [or one can of diced tomatoes works fine too]
1 tsp. Tumeric
1 tsp. Coriander
1 Tbsp. Garam masala
1 tsp. salt
2 bay leaves
1 tsp. crushed red pepper
1 cup of plain yogurt [not low fat or fat free]
2 14-oz. cans of Garbanzo beans(chickpeas)
1-2 cups of boiled diced potatoes (optional)
sprigs of fresh cilantro (optional as garnish)
Heat oil in a deep pan, add cumin and toast briefly in the oil.
Add onion and saute until starting to brown.
Then add ginger, garlic, and peppers. Stir and simmer for one minute.
Then add tomatoes and stir until getting a consistent paste.
Add tumeric, coriander, crushed red pepper, garam masala, salt, and bay leaves, and yogurt.
Simmer for a few minutes and then add Garbanzo beans (and potatoes, if using).
Simmer for ten minutes and allow to thicken a few minutes after turning heat off.
Garnish with cilantro and serve with Basamati rice or flat bread.
Chocolate Chip Zucchini Bread
Want something that has green stuff in it but tastes DIVINE and even my pickiest child loves? Try this Zucchini bread! I promise you that you will not be able to tell there is Zucchini [and applesauce!] in there at all - it tastes like rich chocolate cake!
Ingredients:2 cups grated zucchini [I chopped mine very small in my food processor]. It took 3 medium sized zucchini to get 2 cups for me.
3 eggs
1 cup applesauce
2 cups sugar
1/2 cup canola oil
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups flour
6 ounces chocolate chips [that's 1/2 a 12 oz bag]
1/2 cup cocoa
Preheat oven to 350. Spray two loaf pans with cooking spray. [I used 4 smaller loaf pans]. Set aside.
Add zucchini, eggs, applesauce, sugar, and oil and mix well. Add the rest of the ingredients and mix just enough to incorporate everything.
Divide batter between the loaf pans.
Bake at 350 degrees for 45 minutes. Watch closely, because this can vary a lot depending on the size of your loaf pans.
Ingredients:2 cups grated zucchini [I chopped mine very small in my food processor]. It took 3 medium sized zucchini to get 2 cups for me.
3 eggs
1 cup applesauce
2 cups sugar
1/2 cup canola oil
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups flour
6 ounces chocolate chips [that's 1/2 a 12 oz bag]
1/2 cup cocoa
Preheat oven to 350. Spray two loaf pans with cooking spray. [I used 4 smaller loaf pans]. Set aside.
Add zucchini, eggs, applesauce, sugar, and oil and mix well. Add the rest of the ingredients and mix just enough to incorporate everything.
Divide batter between the loaf pans.
Bake at 350 degrees for 45 minutes. Watch closely, because this can vary a lot depending on the size of your loaf pans.
Kelly's Black Bean Soup
1 onion, diced
1 TBSP olive oil
1 15 oz can of black beans, drained and rinsed
2 cups of vegetable broth [I use Swanson organic]
1 cup of your home made salsa [see recipe below] or store bought
juice of 1 lime
salt to taste
scallions, chopped finely
Optional:
mexican shredded cheese or any cheese of your choice
sour cream
Saute onion in olive oil until translucent. Add black beans, broth, and salsa and bring to a boil. Simmer for about 10 minutes. I usually take a potato masher at this point and carefully mash up my beans a bit in the pot to give it a creamy texture.
Add lime juice and salt to taste. Dish up and top with scallions.
At this point, you have a nice, healthful black bean soup. [omit the olive oil and it is basically fat free].
If you care to make it not-fat-free-but-awesomely-delicious - stir in some sour cream and top with shredded cheese.
This also makes an amazing bean dip for chips if you cut the vegetable broth in half [only use one cup] and then mash it well after it simmers - totally yummy!
1 TBSP olive oil
1 15 oz can of black beans, drained and rinsed
2 cups of vegetable broth [I use Swanson organic]
1 cup of your home made salsa [see recipe below] or store bought
juice of 1 lime
salt to taste
scallions, chopped finely
Optional:
mexican shredded cheese or any cheese of your choice
sour cream
Saute onion in olive oil until translucent. Add black beans, broth, and salsa and bring to a boil. Simmer for about 10 minutes. I usually take a potato masher at this point and carefully mash up my beans a bit in the pot to give it a creamy texture.
Add lime juice and salt to taste. Dish up and top with scallions.
At this point, you have a nice, healthful black bean soup. [omit the olive oil and it is basically fat free].
If you care to make it not-fat-free-but-awesomely-delicious - stir in some sour cream and top with shredded cheese.
This also makes an amazing bean dip for chips if you cut the vegetable broth in half [only use one cup] and then mash it well after it simmers - totally yummy!
Home Made Tomato Salsa
2 cans of diced tomatoes [or sub your more healthful home made stewed tomatoes in an equal amount if you have them!]
1 small can of tomato sauce [8 oz]
1 small can of green chilis
optional: 1 or 2 or more slices of pickled jalapeno [only if you like it hot]
large handful of cilantro
3 large scallions with the white parts
2-3 cloves garlic, minced or run through garlic press
1/2 tsp cumin
salt to taste
Throw all of this in a blender and puree till it is well mixed. Serve with anything and everything. :)
1 small can of tomato sauce [8 oz]
1 small can of green chilis
optional: 1 or 2 or more slices of pickled jalapeno [only if you like it hot]
large handful of cilantro
3 large scallions with the white parts
2-3 cloves garlic, minced or run through garlic press
1/2 tsp cumin
salt to taste
Throw all of this in a blender and puree till it is well mixed. Serve with anything and everything. :)
Mango Salsa
2 ripe mangoes
1/2 small sweet onion [or you can sub 3 scallions w/ white part]
1 handful of fresh cilantro
2 limes
1-2 cloves garlic [depending on how much you love garlic!]
Salt to taste
red pepper [optional]
Cut up your mangoes and throw them in the food processor with the onion, cilantro, and juice of two limes. [If you don't do food processors, you can certainly chop this all finely by hand and mix it together].
Put your garlic clove[s] through a garlic press or mince finely by hand and add them to the mango mixture. Then add salt to taste and red pepper if you like it.
This is awesome served with tortilla chips, pita chips, served over baked or grilled chicken or fish... eaten from a spoon by itself... ;) I love this salsa!
1/2 small sweet onion [or you can sub 3 scallions w/ white part]
1 handful of fresh cilantro
2 limes
1-2 cloves garlic [depending on how much you love garlic!]
Salt to taste
red pepper [optional]
Cut up your mangoes and throw them in the food processor with the onion, cilantro, and juice of two limes. [If you don't do food processors, you can certainly chop this all finely by hand and mix it together].
Put your garlic clove[s] through a garlic press or mince finely by hand and add them to the mango mixture. Then add salt to taste and red pepper if you like it.
This is awesome served with tortilla chips, pita chips, served over baked or grilled chicken or fish... eaten from a spoon by itself... ;) I love this salsa!
Pumpkin Pancakes
1/2 can of pumpkin [I've even used the whole can before, it makes them very dense - I still liked them though]
2 eggs
1/2 cup canola oil
1/2 cup sugar
2 & 1/2 cups of milk
3 cups of self rising flour [or, for healthier pancakes use 2 cups whole wheat flour + 1 cup all purpose four + 2tsp baking powder + 1/2 tsp salt instead]
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Thoroughly mix the first 5 ingredients. Add remaining ingredients and mix well. Cook on griddle and serve.
This makes enough to feed our whole family of 7, but if your family is smaller they keep well in a zip lock bag in the fridge or freezer.
2 eggs
1/2 cup canola oil
1/2 cup sugar
2 & 1/2 cups of milk
3 cups of self rising flour [or, for healthier pancakes use 2 cups whole wheat flour + 1 cup all purpose four + 2tsp baking powder + 1/2 tsp salt instead]
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Thoroughly mix the first 5 ingredients. Add remaining ingredients and mix well. Cook on griddle and serve.
This makes enough to feed our whole family of 7, but if your family is smaller they keep well in a zip lock bag in the fridge or freezer.
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