Wednesday, October 25, 2017

Pumpkin Chocolate Chip Bread

2 1/2 c. white flour
1 c. whole wheat flour (white wheat preferred)
2 1/2 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 c. canola, vegetable, avocado or melted coconut oil
1/2 c. plain greek yogurt
4 large eggs
2/3 cup water or buttermilk
1 to 2 c. chocolate chips (toss with a few tsp of the dry ingredients before mixing in to prevent sinking

Preheat the oven to 350 degrees F. Place a ramekin filled with water in the oven during preheat. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans, line with parchment paper for easier removal.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, yogurt, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in the chocolate chips. Pour batter in prepared pans.

Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

adapted slightly from: Mel's Kitchen Cafe

Tuesday, October 24, 2017

Moist Crockpot Roast Chicken

1 (5 lb) roasted chicken
½ c. butter
2 c. chicken stock
½ onion, sliced thinly
1 tsp dried oregano
1 tsp dried parsley
1 tsp lemon pepper
Sprinkle of Montreal Chicken seasoning
Salt and pepper to taste

Place the roaster chicken in the crock pot, then rub chicken down with butter. Season with all spices, sprinkling liberally. Pour in stock and then drop in sliced onions. Allow the chicken to cook on high for 5 hours in the crock pot.

from: Community Table

Monday, October 23, 2017

Hearty Chicken and Rice Soup

10 c. chicken broth
1 onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
3/4 lb. chicken, cut into cubes
2 c. cooked rice
2 Tbsp. lime juice
Lime for garnish

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

from: Allrecipes

Wednesday, September 20, 2017

The Best Cornbread

3/4 c. plus 2 Tbsp. unbleached all purpose flour
1/2 c. plus 2 Tbsp. granulated sugar
1/4 c. plus 2 Tbsp. fine cornmeal
1/2 Tbsp. baking powder
1/2 tsp. salt
1/2 c. whole milk
1/4 c. vegetable oil
1 large egg, beaten

Heat oven to 375 degrees F. Spray an 8- or 9-inch loaf pan with baking spray (or add 10 cupcake liners to a muffin tin) and set aside.

Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.

Add milk, oil and beaten egg to a medium bowl and whisk together.

Add dry ingredients to the liquid mixture in batches, mix with a rubber spatula until combined (don’t overmix).

Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.

Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).

Cool muffins or loaf on metal rack. Allow cornbread loaf to cool at least 15 minutes before slicing.

from: The Little Kitchen

Audrey's little note: definitely double this recipe to make 2 loaves, it disappears FAST!

Sunday, September 17, 2017

Honey Chipotle Chicken Bowls

1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced

Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper

Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey

Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

from: HowSweetEats

Tuesday, August 8, 2017

Healthy Zucchini Muffins

1 2/3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 c. maple syrup
1/2 c. milk (almond milk, 2% milk, or whatever you prefer)
1/4 c. melted coconut oil
1 tsp. vanilla extract, store-bought or homemade
1 1/2 c. grated fresh zucchini
1/3 c. old-fashioned oats (uncooked), plus extra for sprinkling

Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.

In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.

Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 13-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm, or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

from: Gimme Some Oven

Monday, July 24, 2017

Chicken Parmesan Meatballs

2 lbs ground chicken
3/4 c. panko breadcrumbs (gluten free panko will work fine)
1/4 c. minced onion
2 tbsp. minced parsley
2 cloves garlic, minced
zest of 1 small lemon, about 1 teaspoon
2 eggs
3/4 c. shredded Pecorino Romano or Parmesan cheese
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 qt. spaghetti sauce (marinara)
4-6 oz. mozzarella, freshly sliced
Preheat oven to 400°, setting the rack in the upper third of the oven. In a large bowl, combine everything except the sauce and the cheese. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.
Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. (I cut the thin slices into pieces about 1" square.) Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce.