creamy zucchini spinach soup with basil (dairy free!)

 

This soup is DELICIOUS!  The author of the blog I found it on said it's "shockingly delicious" and it is.  You can go to Mel's Kitchen Cafe to read her description because it's better than mine.  I love veggies swimming through my veins!  

creamy zucchini soup with spinach and basil (Mel's Kitchen Cafe)

1 tablespoon olive oil

1 clove garlic, minced

1-2 medium leeks, well chopped (I used 3 green onions)

2 medium zucchini, chopped (4 cups)

1 teaspoon salt (careful with the salt!)

1/2 teaspoon pepper

2 cups vegetable stock

2 tablespoons fresh basil (I used 1 teaspoon dry but fresh would be amazing!)

2-3 cups fresh spinach, coarsely chopped

In a saucepan, heat olive oil and add garlic, leeks and zucchini.  Stir in salt and pepper.  Cook 3-4 minutes until leeks soften.  Add 1 cup broth, cover and cook for 8-10 minutes.  Transfer to a blender and add basil.  Process until smooth.  Pour back into the saucepan.  Stir in remaining 1 cup broth.  Stir in chopped spinach and cook 4-5 minutes.

lemon buttercream frosting

 

I wanted to make a cake for my dad's birthday so I went looking for a lemon frosting.  This lemon buttercream frosting went beyond my expectations.  I stuck to the recipe and the consistency was perfect.  It also made just the right amount for this small-ish 3-layer cake.  Delicious!

lemon buttercream icing (sally's baking addiction)

1 cup butter, softened to room temperature

4 1 /2 cups confectioners' sugar

2 1/2 tablespoons fresh lemon juice

2 tablespoons milk (okay, the recipe called for heavy cream but I didn't have it)

2 teaspoons lemon zest

pinch of salt, to taste

With a handheld mixer, beat the butter on medium speed until creamy- about 2 minutes.  Add confectioners' sugar, lemon juice, milk, and zest with the mixer funning on low.  Increase to high speed and beat for 3 full minutes.  Taste and add salt as needed.  Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tablespoon of milk if it is too thick (I did not need to make any adjustments).

healthy whole wheat pumpkin waffles

 

These waffles are top notch.  The aroma in the kitchen was incredible and these waffles were incredibly tasty with maple syrup.  We had them as part our dinner last night but I popped them in the toaster this morning to crisp the leftovers for breakfast.

healthy whole wheat pumpkin waffles (ambitious kitchen)

2 cups whole wheat flour

4 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 teaspoon salt

1 1/2 cups pumpkin puree

1 1/2 cups unsweetened almond milk or regular milk or coconut milk

2 eggs

2 teaspoons vanilla

4 tablespoons maple syrup

2 tablespoons oil

Preheat waffle iron.  Add dry ingredients to a large bowl and whisk to combine.

In a separate large bowl add wet ingredients and mix until smooth.  Add dry ingredients to wet ingredients, mixing until just combined.

Spray waffle iron with nonstick cooking spray and cook according to waffle iron directions.  Makes 4 large belgian waffles (6 regular waffles for us).

southwestern corn chowder

 

Yay for another soup that will please all of my kids.  Vegetarian and dairy-free!  I left out the yogurt/sour cream called for in the recipe and it's unnecessary. Sure, it'd be good but for my family it worked great.

southwestern corn chowder (slightly adapted from cookie + kate)

1 tablespoon extra-virgin olive oil

6 cups frozen corn kernels (I used a 12 ounce bag so all the veggies were balanced)

1 pound red potatoes, cut into 3/4" cubes (about 3 cups)

1 large red onion, chopped

1 poblano pepper, chopped (I used 1/4 cup roasted green chiles)

1 red bell pepper, chopped

2 celery ribs, chopped

3/4 teaspoon salt, divided, to taste

1/2 teaspoon chili powder

2 medium cloves garlic, pressed or minced

4 cups (32 ounces) vegetable broth

2 cups water

1 bay leaf

2 tablespoons unsalted butter (I used a plant based substitute)

1/4 cup chopped cilantro

1/4 cup sour cream or Greek yogurt

1 tablespoon fresh lime juice

freshly ground black pepper to taste

suggested garnishes:  grated sharp Cheddar cheese, thinly sliced green onions, additional cilantro leaves, etc.

In a large soup pot, warm the olive oil over medium heat until shimmering.  Add the corn, potatoes, onion, poblano, bell pepper, celery, 1/2 teaspoon salt and 1/2 teaspoon chili powder.  Stir to combine.  Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.

Add the garlic and cook until fragrant, about 30 seconds to 1 minute while stirring constantly.  Add the broth and water and stir to combine.  Drop in the bay leaf.

Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer.  Simmer 20 minutes to 25 minutes.  It's not done until the potatoes are fully cooked through.

Remove the pot from the heat.  Using kitchen tongs remove the bay leaf.  Carefully transfer about 3 cups of the soup to a blender.  Blend until completely smooth.  Add the butter and continue to blend.

Pour the mixture back into the pot.  Add the cilantro, sour cream, and lime juice.  Stir to combine.  Season with the remaining salt and pepper, to taste.  Divide the chowder into bowls and top with garnishes of your choice.

northern-style thai coconut soup

 

This soup is GREAT!  It was a big hit with everyone in the family. 

Vegetarian and dairy-free which is perfect for us.

northern-style thai coconut soup (slightly adapted from choosingchia.com)

1 1/2 tablespoons vegetable oil

1 onion, roughly chopped

4 clove garlic, minced

1 teaspoon ginger powder

1-2 tablespoons Thai red curry paste (I used 1 tablespoon)

2 teaspoons curry powder

1/2 teaspoon turmeric powder

4 cups vegetable broth

1 cup coconut milk (I used light)

2-3 tablespoons soy sauce (I used 2)

1 tablespoon brown sugar

juice of 1/2 lime

8 ounces brown rice noodles

cilantro, for garnishing

Heat oil in a large pot on medium high heat.

Add the onion and cook on medium heat for 2-3 minutes until translucent.  Next, add the garlic and ginger and cook for another minute.

Add the Thai red curry paste, curry powder and turmeric powder mixing everything together for 30 seconds and letting the curry paste cook slightly until aromatic.

Add the vegetable broth and coconut milk, soy sauce, sugar and lime juice and bring to a boil, stirring everything together, then lower the heat to medium-low and let simmer for 10 minutes.

While the soup is simmering, add the rice noodles to the soup and cook until done.

Serve with fresh cilantro.

classic minestrone soup

 

Now that I am trying to please 3 vegetarians and 1 dairy-free, I am exhausting my brain coming up with meals to please everyone.  This soup was great and the Parmesan was a must for the non-dairy free eaters.  I substituted northern beans for lentils because I had some in the fridge that needed to be used and it worked out great.

classic minestrone soup (Cookie + kate)

4 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

2 medium ribs celery, chopped

2 medium carrots, chopped

1/4 cup tomato paste

2 cups chopped seasonal vegetables (I used yellow squash, zucchini and peas)

4 cloves garlic minced

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 large can (28 ounces) pureed tomatoes with their liquid

4 cups vegetable broth

2 cups water

1 teaspoon fine sea salt

2 bay leaves

pinch of red pepper flakes

freshly ground black pepper

1 cup whole grain small pasta (I had to use small bow ties)

1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained or 1 1/2 cups cooked beans (I used lentils)

2 cups baby spinach, chopped

2 teaspoons lemon juice

freshly grated Parmesan cheese, for garnishing

Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.  Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt.  Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.

Add the seasonal vegetables, garlic, oregano and thyme.  Cook until fragrant while stirring frequently, about 2 minutes.

Pour in the diced tomatoes and their juices, broth and water.  Add the salt, bay leaves and red pepper flakes.  Season generously with freshly ground black pepper.

Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1" gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.

Cook for 15 minutes, then remove the lid and add the pasta, beans and greens.  Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.

Remove the pot from the heat, then remove the bay leaves.  Stir in the lemon juice and remaining tablespoon of olive oil.  Taste and season with more salt and pepper.  Garnish bowls of soup with grated Parmesan.

dairy-free banana blueberry muffins

 

This muffin recipe turned out to be a good one!  My son asked me if I used whole wheat flour (he asked in a skeptical tone).  I replied that no, I used plain white flour.  His confidence in these muffins improved.  I was already pretty confident because I stuffed them full of bananas and blueberries.  My second oldest ate three in a row and thought they were pretty darn good.

dairy-free banana blueberry muffins (adapted from allrecipes.com)

3 cups all-purpose flour

1/2 cup brown sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon salt

2 cups mashed ripe bananas

1 cup canola oil (I used 1/2 cup oil and 1/2 cup water)

1 cup coconut milk (I used light)

2 handfuls of fresh blueberries

Preheat the oven to 350 degrees.  Grease 12 muffin cups or line with paper liners (I lined 15).

Mix flour, sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large mixing bowl.  Stir bananas, oil and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined.  Fill muffin cups with batter.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 30-35 minutes.

best vegetarian lasagna

 

This lasagna used so many pans and bowls and I was crossing my fingers that the effort would be worth it.  You see, we had dinner company coming from out out-of-state and one of our guests was a vegetarian so I wanted to find the very best vegetarian lasagna.  Well, despite a kitchen full of dirty dishes to be done, I managed to get them all clean and put away before our guests arrived AND the lasagna was SO GOOD!

Next time I will read the recipe through before I decide on one. :)  Three parts of this recipe had to be blended.  It was some work but worth it.

best vegetarian lasagna (cookie+kate)

veggies and spinach

2 tablespoons extra-virgin olive oil

3 large carrots,, chopped (about 1 cup)

1 red bell pepper, chopped

1 medium zucchini, chopped

1 medium yellow onion, chopped

1/4 teaspoon salt

5-6 ounces baby spinach

tomato sauce (or substitute 2 cups prepared marinara sauce- don't do it!)

1 large can (28 ounces) diced tomatoes

1/4 cup roughly chopped fresh basil

2 tablespoons extra-virgin olive oil (I omitted)

2 cloves garlic, pressed or minced

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

remaining ingredients

2 cups (16 ounces) low-fat cottage cheese, divided

1/4 teaspoon salt, to taste

freshly ground black pepper, to taste

9 no-boil lasagna noodles

8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese

Preheat the oven to 425 degrees.

To prepare the veggies:  In a large skillet over medium heat, warm the oil.  Add the carrots, bell pepper, zucchini, yellow onion, and salt.  Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8-12 minutes.

Add a few large handfuls of spinach.  Cook, stirring frequently, until the spinach has wilted.  Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes.  Remove the skillet from the heat and set aside.

Meanwhile, to prepare the tomato sauce:

Pour the tomatoes into a colander and drain off the excess juice for a minute.  Then transfer the drained tomatoes into the bowl of a food processor.  Add the basil, oil, garlic, salt and red pepper flakes.

Pulse the mixture about 10 times until the tomatoes have broken down to an easily spreadable consistency.  Pour the mixture into a bowl for later.  Rinse out he food processor and return it to the machine.

Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute.  Transfer the mixture to large mixing bowl.  No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you'll need it later.

Transfer the cooked veggies and spinach mixture to the bowl of the food processor.  Pulse until they are more finely chopped but not pureed, about 5 to 7 times, stopping to scrape down the sides as necessary.  Transfer the mixture to the bowl of whipped cottage cheese.  Top with the remaining cottage cheese, then add 1/4 to 1/2 teaspoon salt to taste and lots of freshly ground black pepper.  Stir to combine.

Time to assemble:

Spread 1/2 cup tomato sauce evenly over the bottom of a 9x9" baking dish.  Layer 3 lasagna noodles on top.  Spread half of the cottage cheese mixture evenly over the noodles.  Top with 3/4 cup tomato sauce, then sprinkle 1/2 cup shredded cheese on top.

Top with 3 more noodles, followed by the remaining cottage cheese mixture (we're skipping the tomato sauce in this layer).  Sprinkle 1/2 cup shredded cheese on top.

Top with 3 more noodles, then spread 3/4 cup tomato sauce over the top to evenly cover the noodles.  Sprinkle evenly with 1 cup shredded cheese.

Wrap a sheet of parchment paper or foil around the top of the lasagna (don't let it touch the cheese).  Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.

Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature.  Sprinkle additional basil over the top then slice and serve.

chewy chocolate ginger molasses cookies

 

This recipe is the perfect combination for my family, especially my husband.  He loves chocolate the most but really loves a good ginger molasses cookie.  This morning my kids were nibbling at the leftovers from last night.

chewy chocolate ginger molasses cookies (Costco Connection magazine, October 2021)

3/4 cup butter, melted

1/3 cup dark brown sugar, packed

1/3 cup granulated sugar, plus extra for rolling

1/3 cup molasses

1 1/2 tablespoons grated fresh ginger (or 1/2 teaspoon ground ginger)

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon fine sea salt

1 cup chocolate chips

Whisk melted butter, sugars and molasses in a large bowl.  Whisk in fresh ginger, egg and vanilla.  Sift the dry ingredients into the bowl and stir until combined (dough will be soft).  Stir in chocolate chips.  Chill dough for at least 2 ours of overnight.

Preheat oven to 350 degrees.  Grease 2 baking trays or line with parchment paper.

Portion 1 tablespoon of dough and shape into a ball.  Roll each cookie in granulated sugar to coat and place on the baking trays, 2 inches apart.  Bake 10 to 12 minutes, until they crinkle and feel set at the edges when gently pressed.  Cool cookies on the trays for 10 minutes before removing.  Makes about 30 cookies.

baked sweet potato fries

 

I tore this out of my Costco Connection magazine.  Great recipe!

baked sweet potato fries (Costco Connection magazine, October 2021)

1 pound sweet potatoes, scrubbed and dried (peeling is optional)

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

coarse salt, to taste

Preheat the oven to 425 degrees.  Line a large baking pan with parchment paper or foil.  

Slice the potatoes lengthwise into 1/2-to 1/2-inch thick wedges.  Whisk the oil, chili, onion and garlic powders; add salt in a large mixing bowl.  Add the potato wedges.  Toss evenly to coat.

Spread the potato slices and any lingering oil onto the baking pan in a single layer.  Bake for 15-20 minutes, turning the fries over midway through cooking until the sweet potatoes are tender inside and slightly brown around the edges.  Sprinkle with extra salt if desired.  Serve warm.  Makes 4 servings.

easy pumpkin snickerdoodle bars

 

I love pumpkin.  Everything pumpkin just makes me feel happy.  I love when I start seeing the in the stores and on front porches.  These pumpkin snickerdoodle bars are great!

easy pumpkin snickerdoodle bars (mel's kitchen cafe)

1 cup butter, softened

1 cup granulated sugar

1/2 cup lightly packed brown sugar

1 cup canned pumpkin puree

2 tablespoons water

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon cream of tartar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

topping:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Line a metal 9x13 inch pan with foil or parchment and lightly grease with cooking spray.  

Cream butter and sugars and mix until light and fluffy.

Add the pumpkin, water and vanilla extract and mix until well combined.

Add the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice and mix until combined.

Spread the batter evenly in the prepared pan.  Mix together the cinnamon and sugar for the topping and sprinkle evenly across the top of the bars.

Bake for 20-25 minutes until set around the edges and still soft (but now raw in the center).  Let cool completely before cutting into squares.  Serve at room temperature or chilled.

spinach zucchini bites

 

These bites are scrumptious!  They are easy to make and so, so good.  We enjoyed them with grilled chicken and pasta salad full of veggies.

spinach zucchini bites (adapted from punchfork.com)

4 ounces cream cheese, softened

2/3 cup shredded mozzarella cheese

1/4 cup freshly grated Parmesan

1 cup frozen spinach, thawed and drained (I cooked some fresh spinach and diced it to equal 1 cup)

2 cloves garlic, minced

pinch crushed red pepper flakes

1 large zucchini, sliced into 1/2" rounds (I had 13 rounds)

kosher salt

freshly ground black pepper

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.  In a medium bowl, combine cream cheese, mozzarella, Parmesan, spinach, garlic and crushed red pepper.  Season with salt and pepper.  Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.

Bake until zucchini is tender and cheese is melty, 15 minutes.  For more color, broil on high 1-2 minutes.

cinnamon sugar candied nuts

 

We had a big container of deluxe mixed nuts that weren't getting eaten because they were unsalted so I put them to good use in this recipe.  My family approves.

cinnamon sugar candied nuts (damn delicious)

1 egg white

1/2 cup sugar

1/4 cup brown sugar

2 teaspoons cinnamon

3 cups mixed nuts

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper.

In a small bowl, whisk egg white and 1 tablespoon water until frothy, 2 minutes.

In a medium bowl, combine sugars and cinnamon; set aside.

In a large bowl, combine nuts and egg white mixture.  Stir in sugar mixture until evenly coated.  

Bake 25-30 minutes, stirring halfway through.

Let cool before serving.

cauliflower tacos

 

These tacos were recommended to me by a dear friend of mine who knows that half my family is vegetarian.  They are GREAT!  Great tacos.  We lived by a really cool taco joint in Oregon.  Haven't found a really cool taco place here in Utah but if we can make cauliflower tacos at home, maybe we're set for now.

cauliflower tacos (my friend Erin found the recipe at (wellplated.com)

1 medium head cauliflower chopped into florets

1 can chickpeas, rinsed, drained and patted dry

1 small red onion, diced

1 tablespoon olive oil

1 1/2 teaspoons ground chili powder

1 teaspoon ground chipotle chili powder 

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon salt

flour or corn tortillas for serving

toppings:  avocado, lime wedges, cilantro, shredded cabbage, sour cream, jalapenos....

Preheat the oven to 400 degrees.  Lightly grease a large baking sheet or line with parchment paper.

Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with seasonings.  Toss evenly to coat then spread in a single layer on the prepared baking sheet.  Bake for 30-35 minutes, stirring twice until the chickpeas are crispy and the cauliflower is just tender.  Remove from the oven and set aside.

To serve, warm the tortillas.  Pile high with the cauliflower and chickpea mixture.  Add desired toppings.

hash brown waffles

 

When I saw this I had to make it!  I knew it would be a big hit.  My 13-year old asked me if we could have these on Christmas morning.  Of course we can!

hash brown waffles (idea from Taste of Home)

8 eggs, divided

1 package refrigerated seasoned hash browns

1/4 cup green chilies

2 tablespoons dehydrated onion (or chop up an onion)

1 tablespoon oil

Whisk 2 eggs in a large bowl.  Stir in potatoes, onion, oil and chiles.  Pour 1/2 cup hash brown batter into a hot waffle iron. Cook 8-12 minutes.  Place each one in the oven to keep warm as they all cook. (Makes 6)

Fry 6 eggs.

Assemble by placing a waffle on a plate with an egg on top.  Top with sliced avocado, guacamole, chopped tomatoes, salsa, etc.  Go crazy- you can even add some cheese!

whole wheat bread

 

Our friends brought over some freshly baked, warm whole wheat bread this afternoon and it was such a treat.  Of course whole wheat is my favorite and this was my favorite recipe yet!  Jana grinds her own wheat which probably makes a difference but I want to give this recipe a try.  It's for 6 loaves but I plan to halve the recipe since I don't have 6 loaf pans.

whole wheat bread (my friend Jana)

9.5 cups whole wheat, ground (equivalent of 15 cups ground flour)

5 cups warm water

1 rounded tablespoon sugar

2 tablespoons yeast

1000-2000mg vitamin C crushed into powder (ascorbic acid)

2-2 1/2 tablespoons salt

2/3 cup olive oil

2/3 cup honey

Dissolve yeast and sugar in water until foamy (about 5 minutes).  Add salt, oil, vitamin C, and honey.  Add flour 1/2 cup at a time while bosch is running.  After flour is added completely, knead on full speed for 10 minutes.  Form into loaves (Jana does 6 loaves in 8x4 inch pans).  Place in greased loaf pans.  Let rise until double.  Bake at 350 degrees for 25 minutes.

whole wheat zucchini waffles

 

We love this recipe.  I love that they are full of zucchini but hidden behind the sweet flavor and aroma of cinnamon.

whole wheat zucchini waffles (gimmesomeoven.com) 

1 large zucchini, ends trimmed

1 1/2 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon cinnamon

1/3 cup sugar (I used 2 tablespoons)

1 1/2 cups milk

2 eggs

1 teaspoon vanilla extract

Preheat waffle maker to 400 degrees.

Grate the zucchini on the large holes of a box grater.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar.  Stir together.

In another bowl, whisk together the milk, eggs and vanilla.  Add the dry ingredients and beat until smooth.  Fold in the zucchini and mix well.

Spray the waffle maker with cooking spray.  Pour 1/2 cup batter into the  waffle maker and close the top.  Cook for 5 minutes or until the waffles are as crisp as you like.  Repeat with remaining batter.  Serve hot with your favorite toppings.

whole wheat zuchinni pancakes

 

These zucchini pancakes are AWESOME.  I love that they are whole wheat and I love that they contain zucchini, cinnamon and nutmeg.  Instead of syrup we put some light whipped cream and blueberries on top.  I kept pushing more blueberries than whipped cream. :) 

Note:  I reduced the sugar and omitted the fat.  Didn't need it at all.

zucchini pancakes (slightly adapted from two peas and their pod)

2 1/4 cups whole wheat flour

2 teaspsoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoons brown sugar

2 cups buttermilk

2 eggs

1 teaspoon vanilla extract

1 cup grated zucchini

Mix dry ingredients together.  Mix wet ingredients together.

Combine wet and dry ingredients.  Fold in zucchini.

Cook pancakes as you normally would.  I used 1/4 cup batter per pancake.

italian marinated chicken

 

I really, really liked this marinade.  It was so simple and I didn't even use any of the oil it called for since I was using chicken thighs.  Great one.

italian marinated chicken (adapted from the whole cook)

10 chicken thighs, boneless, skinless and trimmed

1/4 cup red wine vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon onion powder

1/2 teaspoon crushed red pepper

3/4 teaspoon salt

1/2 teaspoon pepper

1 teaspoon lemon juice

Place your chicken in a gallon ziploc bag with all ingredients for the dressing.  Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.  Grill chicken according to how you like it.

homemade waffles

 

My kids are always happier at church if I make a "real" breakfast.  This morning I tried Betty Crocker's waffle recipe and added some cinnamon.  With Nutella and strawberries they were very much appreciated.

Note:  I doubled the following recipe.  I halved the butter/oil.

homemade waffles (Betty Crocker's cookbook)

2 eggs

w cups all-purpose flour or whole wheat flour

1/2 cup vegetable oil or butter, melted

1 3/4 cup milk

1 tablespoon granulated or brown sugar

4 teaspoons baking powder

1/4 teaspoon salt

Heat waffle iron.  Beat eggs with hand beater in medium bowl until fluffy (I used an electric mixer).  Beat in remaining ingredients just until smooth.  Pour batter from cup or pitcher onto center of hot waffle iron (I poured a half cup of batter into the iron.  Bake about 5 minutes or until steaming stops. 

curried potatoes and chickpeas

 

Big hit!  In fact, my mom asked me for the recipe.  

curried potatoes and chickpeas (food network)

1.5 pounds yukon gold potatoes, 3/4-inch chunks

salt

3 tablespoons butter (I used two)

1 1/2 teaspoons curry powder

1/4 teaspoon cayenne pepper

1 (15 ounce) can chickpeas, drained

2 cups fried onions 

1/2 cup greek yogurt

1/4 cup cilantro

2 tablespoons lime juice

1 jalapeno pepper, sliced (optional)

Put potatoes, 2 teaspoons salt and enough cold water to cover potatoesi n a saucepan. Bring to a boil. Reduce heat to a simmer and cook until tender, 3-6 minutes.  Reserve 1 cup cooking water.  Drain potatoes.

Melt butter in a large skillet.  Add potatoes and cook for 8 minutes.  Stir in curry and cayenne.

Add chickpeas, 1 cup onions and 1/2 cup reserved cooking water.  Cook until heated, 3 minutes.

Mix yogurt, cilantro, lime juice and 2 tablespoons water in a bowl.  Divide curry and sauce among bowls and top with onions and jalapeno.

stuffed shells

 

This dish was so yummy!  So easy to make and everyone seemed to really enjoy it.  After dinner there was only one shell left in the pan but everyone was too stuffed to eat it. 

stuffed shells (adapted from Dinner at the Zoo)

24 jumbo shells, cooked according to package directions

1 1/2 cups low-fat cottage cheese

2 cups shredded mozzarella cheese, divided

8 ounces frozen chopped spinach, thawed

2 teapsoons Italian seasoning

salt and pepper to taste

1/4 cup grated Parmesan cheese

2-3 cups marinara sauce, divided

cooking spray

Preheat oven to 375 degrees.  Coat a 9x13" baking pan with cooking spray.  Spread 1 1/2 cups of marinara sauce in an even layer in the bottom of the pan.  Place the cottage cheese, 1/2 cup mozzarella cheese, Italian seasoning, salt, pepper and parmesan cheese in a bowl.  Stir to combine.

Fill each shell with the mixture and place in the baking dish.  Spoon the remaining marinara sauce over the shells, then sprinkle the rest of the cheese on top.

Bake for 20 minutes, covered.  Then uncover the pan ad cook for an additional 10 minutes or until cheese is melted and starts to brown.

red curry with green beans

 

I needed a vegetarian side dish to go with our main dish and really wanted to use green beans.  I adjusted a recipe I found online and it was great!

red curry with green beans (adapted from cookieandkate.com)

jasmine rice, cooked according to directions, for serving

1-2 teaspoons olive oil

1 small white onion, sliced

pinch of salt

2 cloves garlic, minced

1 red bell pepper, sliced into long strips

1 zucchini, halved lengthwise and sliced

2 cans cut green beans, drained

2 tablespoons Thai red curry paste

1/2 can light coconut milk

1 tablespoon soy sauce

2 teaspoons rice vinegar or fresh lime juice

Warm a large skillet with deep sides over medium heat.  Once it's hot add the oil.  Add the onion and a sprinkle of salt and cook, stirring often until the onion has softened, about 5 minutes.  Add the garlic and cook until  fragrant about 30 seconds.  Add the red pepper and zucchini and cook 3-5 minutes.  Add the curry paste and cook, stirring often for 2 minutes.  Add the coconut milk and soy sauce.  Bring the mixture to medium heat.  Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking.

Remove the pot from the heat and season with rice vinegar or lime juice.    Serve over hot, cooked rice.

creamy lentil soup

 

Excellent soup!  I love that it's made in the slow cooker and that pureed chick peas are added to the soup along with kale.  Super healthy and super delicous.

creamy lentil soup ( Cooking Light Annual Recipes 2019 cookbook)

cooking spray

4 cups vegetable broth (I used 5)

1 cup uncooked green lentils, rinsed and drained

1 cup chopped yellow onion

3/4 cup chopped baby carrots

2 teaspoons ground cumin

1/2 teaspoon ground black pepper

5 thyme sprigs

4 cloves garlic, minced

1 (15 ounce) can unsalted chickpeas, rinsed and drained

3/4 cup water (I used 1 cup)

2 tablespoons olive oil (I omitted)

1 tablespoon fresh lemon juice

2 cups thinkly sliced kale

1/2 teaspoon red wine vinegar

Coat a 5-6 quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well.  Cover and cook on low for 7 hours.

Process chickpeas, water, oil and lemon juice in a blender until smooth.  Add chickpea mixture and kale to slow cooker; stir well.  Cover and cook on low for 30 minutes.  Stir in vinegar.  Serves 5.

tomato feta pasta

 

My oldest made this pasta dish for us tonight and it was beyond fantastic.  I happen to love everything in this dish, especially the feta and basil so of course I thought it was divine.  It's so easy too!  We browned some bratwurst on the side for those of us who like a little meat too.

tomato feta pasta (my oldest daughter)

1 block feta cheese

olive oil

minced garlic

red pepper flakes

salt and pepper to taste

1-2 pints cherry tomatoes

1/2 cup basil, chopped

16 ounces pasta, cooked and hot

Preheat oven to 400 degrees.  Place a block of feta cheese in the middle of a 9x13 casserole dish.  Drizzle with olive oil and sprinkle with minced garlic, red pepper flakes and salt and pepper.  Top with cherry tomatoes.  Bake for 30-40 minutes or until the tomatoes start to bulge and pop.

Take out of the oven and stir to combine.  Mixture should be nice and creamy.  Add hot pasta and stir to combine well.  Enjoy!

green curry lentils

 

We moved a couple weeks ago.  I am in LOVE with being in my new city.  The people are simply wonderful, the weather is gorgeous (at least right now; I anticipate a beastly hot summer) and it just feels right.  The town is super clean and manicured which I really wanted.  My parents are so nice to let us stay with them while we look for a home of our own with a swimming pool.  My mom has been enjoying having someone else do all the cooking.  She's not used to eating so many new flavors and food combinations but I think she's more than ok with them.  My dad is surviving, LOL! :)  These lentils are SO good.  I love the Thai green curry involved in this recipe.

green curry lentils (slightly adapted from minimalist baker)

2 tablespoons oil

1 jalapeno pepper, seeded and minced

1 teaspoon ginger powder

1 shallot, sliced (I used two green onions)

1 tablespoon minced garlic

4 tablespoons green curry paste

1 1/4 cups coconut milk (I used light)

1 teapsoon curry powder

1 pinch both salt and pepper

1 cup green lentils, rinsed and drained

1 teaspoon soy sauce

1-2 tablespoons sweetener of your choice (I used 1 teaspoon sugar)

1 pinch cayenne

2 tablepoons lemon juice

Heat large pot over medium heat.  Add oil, jalapeno, ginger, shallot and garlic.  Saute 3-4 minutes.  Add curry paste and stir to coat.  Saute 2-3 minutes.  Bring to a simmer over medium heat.  Once simmering add lentils, soy sauce and sweetener.  Add cayenne and stir.  Simmer 15-20 minutes or until lentils are tender (took my lentils double the time).  Add lemon juice.

healthy one pot pasta

 

This dish is always a hit with my family and I love that it's a one-pot-wonder!

healthy one pot pasta (erin lives whole)

2 tablespoons olive oil

1 onion, diced

2 teaspoons garlic, minced

12 ounces pasta

1 head broccoli, chopped

1 can diced tomatoes

1 1/2 cups pasta sauce

3 cups vegetable stock

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon oregano

1/2 teaspoon red pepper flakes

1 bag spinach, stems removed

parmesan cheese

Heat oil in a pot over medium-high heat.  Add onion and saute until translucent.  Add garlic.  Add the rest of the ingredients from the pasta to the red pepper flakes and stir until combined.  Cover with a lid and boil.  Once boiling, lower heat to medium low and cook 15-20 minutes until most of the liquid has absorbed.  Turn off the heat and add the spinach.  Stir and cover with the lid.  Let sit 5 minutes.  Top with parmesan cheese.

curry rub for chicken thighs

 

Last night I cooked for my family, my parents and my daughter's boyfriend whom we met for the first time.  We had basmati rice with lime and cilantro, curried lentils and I decided I needed some meat for the non-vegetarians in the house so found this curry rub.  It far exceeded my expectations (it was delicous!) and my parents who are not adventurous eaters in the least really liked it.  Win!

curry rub for chicken thighs (adapted from ruled.me)

10 boneless, skinless chicken thights, trimmed of fat

2 teaspoons yellow curry

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika

1 teapsoon garlic powder

1/2 teaspoon chili powder

Cut chicken into small pieces and place in a zip-loc bag.

Combine all the spices in a small bowl and mix thoroughly.

Open the zip-loc bag and pour the spices inside.  Seal the bag and move the spices and chicken around in the bag so the chicken is coated with the spices.  Marinate for a couple hours if you have time.

Heat a skillet with 1/2 tablespoon olive oil.  Cook chicken until cooked thoroughly. 

We served ours with rice, curried lentils and salad.  The chicken is great in salad, by the way!

vegan indian curry with cauliflower and lentils

 

I can't remember the last time I purchased a head of cauliflower!  I wasn't even sure if anyone would eat it.  They sure did!  This dish was a winner.

vegan indian curry with cauliflower and lentils (allrecipes.com)

3 tablespoons oil (I used water)

1 oion, finely chopped

1/2 teaspoon ginger

2 teaspoons coriander

2 teaspoons cumin

1 teaspoon curry powder

1/2 teaspoon ground tumeric

1 teaspoon salt

1/2 cup lentils, rinsed

3/4 cup vegetable stock

1 head cauliflower, small florets

1 can light coconut milk

1 can sliced carrots, or use fresh

1/2 cup frozen green beans, thawed

1 tablespoon lemon juice

3 tablespoons cilantro

Heat water in a pan over medium heat.  Add onion and cook until soft.  Add ginger, garlic, coriander, cumin, turmeric and curry and cook for 2 minutes.  Stir in lentils and pour in vegetable stock.  Bring to a boil, reduce heat, cover and simmer 10 minutes.  Stir in cauliflower, coconut milk and carrots into the lentil mixture.  Bring the curry back to a gentle simmer and cook until the vegetables are tender (I cooked mine for 30+ minutes).  Stir in green beans and cook 3-4 minutes.  Stir in cilantro and lemon juice.

vegan curry lentil soup

 

This soup was excellent.

vegan curry lentil soup (slightly adapted from it doesn't taste like chicken)

1 tablespoon oil

1 yellow onion, chopped

3 cloves garlic, minced

1/2 teaspoon ground ginger

3 cups vegetable broth

1 (28 ounce) can crushed tomatoes

1 cup lentils, rinsed

2 tablespoons curry powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon cayenne

1 (15 ounce) can light coconut milk

1 handful cilantro (oops!  I forgot!!)

In a large soup pot, heat oil over medium high heat.  When hot add onion, garlic and ginger.  Saute 5 minutes.  Stir in broth, tomatoes, lentils, curry powder, cumin, salt and cayenne.  Cover and simmer.  Cook for 25 minutes or until lentils are cooked through.  Stir in coconut milk and heat through.