This is our favorite way to make snacking popcorn.
2 T coconut oil
1/2 cup unpopped popcorn
1. Put coconut oil in 4 quart sauce pan. Melt. Turn off heat. Add popcorn kernels. Swirl to coat with oil.
2. Cover and cook over medium high heat until 1 kernel pops; remove from heat. Let stand 1 minute. Then return to heat.
3. Cook, shaking pan occasionally, until popcorn stops popping (the lid often lifts up slightly at the end). Immediately pour into serving bowl. Sprinkle with salt and toss until evenly coated.
Friday, April 22, 2016
Monday, April 4, 2016
Quinoa Chocolate Chip Oatmeal Granola Cookie
Adapted from Mel’s Kitchen Cafe.
Notes: When measuring the cooked and cooled quinoa, don't mash and compress it into the measuring cup. Spoon it into the cup and lightly press so it stays fluffy. About 1/2 cup uncooked dry quinoa makes 1 1/2 cups cooked quinoa. Also, keep in mind these cookies freeze amazingly well after being baked and cooled. Yield: Makes 3-4 dozen cookies
Ingredients
• 1 cup solid coconut oil, melted (can sub canola oil, applesauce, or smashed bananas--I like to do 1/2 cup oil, 1/2 cup applesauce/banana)
• 3/4 cup honey (or half honey half maple syrup)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour (I have successfully substituted a gluten-free flour mix).
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups cooked and cooled quinoa (cooked only in water, not broth) - see notes above
• 2 tablespoons ground flaxseed
• 2 tablespoons chia seeds (I usually omit these)
• 1/2 cup toasted slivered almonds
• 1/2 cup dried cherries or cranberries
• 1/2 cup semi-sweet chocolate chips
Directions
1. Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
2. In a large bowl, beat together the oil/applesauce and honey/maple syrup with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
3. Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.
Notes: When measuring the cooked and cooled quinoa, don't mash and compress it into the measuring cup. Spoon it into the cup and lightly press so it stays fluffy. About 1/2 cup uncooked dry quinoa makes 1 1/2 cups cooked quinoa. Also, keep in mind these cookies freeze amazingly well after being baked and cooled. Yield: Makes 3-4 dozen cookies
Ingredients
• 1 cup solid coconut oil, melted (can sub canola oil, applesauce, or smashed bananas--I like to do 1/2 cup oil, 1/2 cup applesauce/banana)
• 3/4 cup honey (or half honey half maple syrup)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour (I have successfully substituted a gluten-free flour mix).
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups cooked and cooled quinoa (cooked only in water, not broth) - see notes above
• 2 tablespoons ground flaxseed
• 2 tablespoons chia seeds (I usually omit these)
• 1/2 cup toasted slivered almonds
• 1/2 cup dried cherries or cranberries
• 1/2 cup semi-sweet chocolate chips
Directions
1. Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
2. In a large bowl, beat together the oil/applesauce and honey/maple syrup with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
3. Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.
Sunday, March 13, 2016
Quick Donut Holes
Amazing donut holes that come together quickly (less then half an hour). We love them best warm and with cinnamon sugar.
Ingredients
oil ( for frying)
2 cups all-purpose flour,
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup vegetable oil or coconut oil, melted
3/4 cup milk
1 egg
1 teaspoon vanilla
Directions
1. Heat oil to 350 degrees. (I used about 1/2 a quart in a 9 inch cast iron skillet)
2. Mix flour, sugar, baking powder, salt, nutmeg and cinnamon until thoroughly blended.
3. Add oil, milk and egg and mix well.
4. Using a small cookie scoop, drop balls of dough into the hot oil being careful not to overcrowd the pan (about 4 at a time).
5. Fry until light brown on both sides turning once.
6. Drain well on paper towels or brown paper bag.
7. Put in brown paper sack with cinnamon sugar or powdered sugar and shake to coat. (You can do 1-2 at a time).
Ingredients
oil ( for frying)
2 cups all-purpose flour,
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup vegetable oil or coconut oil, melted
3/4 cup milk
1 egg
1 teaspoon vanilla
Directions
1. Heat oil to 350 degrees. (I used about 1/2 a quart in a 9 inch cast iron skillet)
2. Mix flour, sugar, baking powder, salt, nutmeg and cinnamon until thoroughly blended.
3. Add oil, milk and egg and mix well.
4. Using a small cookie scoop, drop balls of dough into the hot oil being careful not to overcrowd the pan (about 4 at a time).
5. Fry until light brown on both sides turning once.
6. Drain well on paper towels or brown paper bag.
7. Put in brown paper sack with cinnamon sugar or powdered sugar and shake to coat. (You can do 1-2 at a time).
Saturday, February 20, 2016
Quick Philly Cheesesteak Subs
A favorite dinner on a Friday night when we don't make homemade pizza on our favorite whole wheat crust. Great served with sweet potato fries, fruit, or a salad.
INGREDIENTS
2 tablespoons butter or oil
1 onion, halved and sliced into thin half moons
1 pepper (I have used red, green, orange, or yellow)
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 1/2-inch strips
Salt and pepper
Whole wheat hotdog buns (about 6) s
8 slices provolone or havarti cheese
DIRECTIONS
Preheat the broiler in your oven and adjust a rack to the upper-middle position.
In a large skillet, melt the butter, add the onion and peppers and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper. Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.
Recipe Source: adapted from Cook’s country April/May 2010
INGREDIENTS
2 tablespoons butter or oil
1 onion, halved and sliced into thin half moons
1 pepper (I have used red, green, orange, or yellow)
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 1/2-inch strips
Salt and pepper
Whole wheat hotdog buns (about 6) s
8 slices provolone or havarti cheese
DIRECTIONS
Preheat the broiler in your oven and adjust a rack to the upper-middle position.
In a large skillet, melt the butter, add the onion and peppers and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper. Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.
Recipe Source: adapted from Cook’s country April/May 2010
Korean Beef and Rice {Or Quinoa}
Good in lettuce wraps or we line our bowls with romaine lettuce, scooped in some quinoa/rice and a spoonful of the meat mixture. Adapted from Mel's Kitchen Cafe.
INGREDIENTS
1 1/2 pounds ground turkey or beef
3 cloves garlic, finely minced
Salt and pepper
1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1/4 cup low-sodium chicken or beef broth
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger
1-2 cucumbers finely diced
2-3 carrots shredded
3-4 cups cooked rice or quinoa for serving
DIRECTIONS
If you don't have leftover rice/quinoa, start cooking rice according to package directions (usually about 15-17 minutes cooking time). If using leftovers, put rice in microwave about 5 minutes before serving stirring every 2-3 minutes.
In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes and ginger. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. Serve in a lettuce wrap over warm cooked rice or quinoa, topped with the carrots and cucumbers.
INGREDIENTS
1 1/2 pounds ground turkey or beef
3 cloves garlic, finely minced
Salt and pepper
1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1/4 cup low-sodium chicken or beef broth
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger
1-2 cucumbers finely diced
2-3 carrots shredded
3-4 cups cooked rice or quinoa for serving
DIRECTIONS
If you don't have leftover rice/quinoa, start cooking rice according to package directions (usually about 15-17 minutes cooking time). If using leftovers, put rice in microwave about 5 minutes before serving stirring every 2-3 minutes.
In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes and ginger. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. Serve in a lettuce wrap over warm cooked rice or quinoa, topped with the carrots and cucumbers.
Better Basic French Toast
This takes simple french toast to the next level. Adapted from my friend Miquelle's recipe.
8 slices of whole wheat bread*
2 T butter, melted
1 cup milk
1 large egg
2 T sugar
2 tsp vanilla
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup flour
Heat oven to 200 degrees. Arrange bread on a wire rack set over a baking sheet and bake until the bread is slightly dry about 15 minutes.
While the bread is baking, whisk together melted butter, milk, egg, sugar, vanilla and cinnamon in a medium bowl. Slowly whisk in flour until smooth. Pour batter into a large shallow dish or pie plate.
Soak each piece of bread in the batter about 30 seconds per side, allowing excess to drip back into the dish. Cook on a hot skillet (even better cooked on a hot skillet with butter). Cook until golden brown on both sides about 2-3 minutes per side.
*Note: Homemade bread of something sliced thick is amazing, but regular sandwhich bread works too. There recipe might give you a couple of extra pieces with storebought sandwich bread.
8 slices of whole wheat bread*
2 T butter, melted
1 cup milk
1 large egg
2 T sugar
2 tsp vanilla
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup flour
Heat oven to 200 degrees. Arrange bread on a wire rack set over a baking sheet and bake until the bread is slightly dry about 15 minutes.
While the bread is baking, whisk together melted butter, milk, egg, sugar, vanilla and cinnamon in a medium bowl. Slowly whisk in flour until smooth. Pour batter into a large shallow dish or pie plate.
Soak each piece of bread in the batter about 30 seconds per side, allowing excess to drip back into the dish. Cook on a hot skillet (even better cooked on a hot skillet with butter). Cook until golden brown on both sides about 2-3 minutes per side.
*Note: Homemade bread of something sliced thick is amazing, but regular sandwhich bread works too. There recipe might give you a couple of extra pieces with storebought sandwich bread.
Hawaiian Haystacks
I am not a cream of chicken soup fan normally, but the whole family loves this recipe. (If you want you can make your own cream of chicken soup. I like this recipe).
2 cups chopped, cooked chicken (like rotisserie)
1 cup sour cream
1 cup cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder
salt and pepper
4 cups cooked brown rice/quinoa
shredded cheese
chow mein noodles
pineapple, chopped
mandarin oranges (drained)
red pepper, diced
green onions, diced
coconut (toasted is great)
cashews, chopped
1. In a sauce pan mix sour cream, cream of chicken soup, and milk until combined. Stir in garlic powder, salt and pepper. Add cooked chicken. Heat until warm.
2. Serve sauce over rice and top with your favorite toppings.
2 cups chopped, cooked chicken (like rotisserie)
1 cup sour cream
1 cup cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder
salt and pepper
4 cups cooked brown rice/quinoa
shredded cheese
chow mein noodles
pineapple, chopped
mandarin oranges (drained)
red pepper, diced
green onions, diced
coconut (toasted is great)
cashews, chopped
1. In a sauce pan mix sour cream, cream of chicken soup, and milk until combined. Stir in garlic powder, salt and pepper. Add cooked chicken. Heat until warm.
2. Serve sauce over rice and top with your favorite toppings.
Old Fashioned Iced Oatmeal Cookies
These are one of my all-time favorites...even though they don't have any chocolate!
1 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
2 tsp vanilla
ICING
2 cups powdered sugar
3 T milk
Preheat oven to 350 degrees. Put oats in a food processor and chop until partially ground about 15 seconds. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk together. Then stir in ground oats.
In a bowl of a mixer, cream butter and sugars. Mix on medium high until pale and fluffy about 4 minutes. Then stir in eggs one at a time, beating after each addition. Add vanilla. Then with mixer on low speed, slowly add the dry ingredients until just combined, scraping down the sides as needed. Let the dough rest covered for about 15 minutes at room temp.
Scoop dough in large 1 1/2-2 Tbsp size balls onto a lined baking sheet. Bake about 12-15 minutes. Allow cookies to cool on baking sheet about 5 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, whisk together powdered sugar and milk until smooth. Frost the cooled cookies--you can dip them in the icing (I found this hard), spread with a knife, or drizzle on decoratively in a thick zigzag pattern. Return to wire rack to let icing set. Store in ziplock bag at room temperature or freeze.
1 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
2 tsp vanilla
ICING
2 cups powdered sugar
3 T milk
Preheat oven to 350 degrees. Put oats in a food processor and chop until partially ground about 15 seconds. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk together. Then stir in ground oats.
In a bowl of a mixer, cream butter and sugars. Mix on medium high until pale and fluffy about 4 minutes. Then stir in eggs one at a time, beating after each addition. Add vanilla. Then with mixer on low speed, slowly add the dry ingredients until just combined, scraping down the sides as needed. Let the dough rest covered for about 15 minutes at room temp.
Scoop dough in large 1 1/2-2 Tbsp size balls onto a lined baking sheet. Bake about 12-15 minutes. Allow cookies to cool on baking sheet about 5 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, whisk together powdered sugar and milk until smooth. Frost the cooled cookies--you can dip them in the icing (I found this hard), spread with a knife, or drizzle on decoratively in a thick zigzag pattern. Return to wire rack to let icing set. Store in ziplock bag at room temperature or freeze.
Friday, September 18, 2015
Quick Warm Chili Cheese Dip
A quick and tasty dip. Adapted from Sharlene Campbell.
8 oz. of cream cheese, softened
1/2 chopped onion
1 can chill with beans and meat (we like Trader Joe's chili)
1/2+ shredded cheddar cheese
In a glass 9x9 pan or a pie dish soften the cream cheese in the microwave and spread across the bottom. Top with a layer of chopped onion. Then spread 1 can of hormel chill on top. Sprinkle with cheese. Bake at 350 for 20-30 minutes. Serve warm with chips or hearty crackers for dipping.
8 oz. of cream cheese, softened
1/2 chopped onion
1 can chill with beans and meat (we like Trader Joe's chili)
1/2+ shredded cheddar cheese
In a glass 9x9 pan or a pie dish soften the cream cheese in the microwave and spread across the bottom. Top with a layer of chopped onion. Then spread 1 can of hormel chill on top. Sprinkle with cheese. Bake at 350 for 20-30 minutes. Serve warm with chips or hearty crackers for dipping.
Tuesday, September 1, 2015
Grilled Asparagus with Poached Eggs
A favorite quick brunch or breakfast for dinner dish. Adapted from this recipe.
INGREDIENTS
1 bunch asparagus (pencil or standard)
Extra-virgin olive oil or Wegmans basting oil
Kosher salt
4 to 5 ice cubes
2-3 tablespoons white vinegar
3-4 large eggs
DIRECTIONS
Preheat grill to medium high for 10+ minutes. Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard.
Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
Fill a medium saucepan two-thirds of the way with water. Add the 2-3 T vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg individually into a ramekin or small bowl and then slip it the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water.
INGREDIENTS
1 bunch asparagus (pencil or standard)
Extra-virgin olive oil or Wegmans basting oil
Kosher salt
4 to 5 ice cubes
2-3 tablespoons white vinegar
3-4 large eggs
DIRECTIONS
Preheat grill to medium high for 10+ minutes. Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard.
Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
Fill a medium saucepan two-thirds of the way with water. Add the 2-3 T vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg individually into a ramekin or small bowl and then slip it the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water.
Sunday, August 30, 2015
No-Bake Protein Granola Bites
This is a favorite snack of the girls. They prefer tiny teaspoon size bites. Adapted from Mel's Kitchen Cafe.
INGREDIENTS
INGREDIENTS
2 cups quick oats
1 cup Rice Krispy cereal
1 cup creamy peanut butter
1 cup ground flaxseed
2/3 cup mini chocolate chips
1/2-2/3 cup honey or agave nectar
2 teaspoons pure vanilla extract
2 tablespoons coconut oil, melted (optional but really yummy!)
DIRECTIONS
Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
Using a cookie scoop or spoon drop rounded portions onto a parchment or wax paper lined cooking sheet. You can round the balls between your hands.
Refrigerate or freeze on the cookie sheet for 1-2 hours. At this point you can serve them or put the chilled granola bites in a large tupperware-type container or ziploc bags. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.
Saturday, August 15, 2015
Banana Bran Muffins
These are a new family favorite! They combine two of our favorites--raisin bran muffins and banana muffins.
1 cup all-purpose flour
1 cup white whole wheat flour
1/2-3/4 cup brown sugar, firmly packed
1 T baking powder
1 t cinnamon
1/2 t salt
1 cup milk (or soy milk)
1/2 cup oil
1 egg (or 1 T flaxseed mixed with 3 T water and a pinch of baking powder, pre-mix & set aside)
1 1/2 cup bran flakes or raisin bran
1 ripe banana, mashed
1/2 cup chopped pecans (optional)
cinnamon sugar (optional)
Heat oven to 400 degrees, grease muffin pan.
If using egg substitute mix flax seed, water, and baking powder in a small bowl.
Combine dry ingredients with wire whisk. Stir in milk, oil, and egg (or flax seed mixture) until batter is moistened but still lumpy. Stir in cereal crushing slightly with a spoon or your hand and mashed banana. Spoon into muffin cups. Sprinkle the top with chopped pecans and/or cinnamon sugar if desired. Bake 18-22 minutes until golden brown and toothpick comes out clean. Makes 12 muffins.
*Note we've also tried these with cinnamon chips mixed in or even chocolate chips. Both are tasty...but I would recommend only 1/2 cup brown sugar or less for those options.
1 cup all-purpose flour
1 cup white whole wheat flour
1/2-3/4 cup brown sugar, firmly packed
1 T baking powder
1 t cinnamon
1/2 t salt
1 cup milk (or soy milk)
1/2 cup oil
1 egg (or 1 T flaxseed mixed with 3 T water and a pinch of baking powder, pre-mix & set aside)
1 1/2 cup bran flakes or raisin bran
1 ripe banana, mashed
1/2 cup chopped pecans (optional)
cinnamon sugar (optional)
Heat oven to 400 degrees, grease muffin pan.
If using egg substitute mix flax seed, water, and baking powder in a small bowl.
Combine dry ingredients with wire whisk. Stir in milk, oil, and egg (or flax seed mixture) until batter is moistened but still lumpy. Stir in cereal crushing slightly with a spoon or your hand and mashed banana. Spoon into muffin cups. Sprinkle the top with chopped pecans and/or cinnamon sugar if desired. Bake 18-22 minutes until golden brown and toothpick comes out clean. Makes 12 muffins.
*Note we've also tried these with cinnamon chips mixed in or even chocolate chips. Both are tasty...but I would recommend only 1/2 cup brown sugar or less for those options.
Tuesday, August 11, 2015
Creamy Mashed Potatoes
These are our favorite mashed potatoes. From America's Test Kitchen Healthy Family Cookbook
2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2-inch thick
Salt and pepper
1/2 cup 2 percent lowfat milk, warmed
1/3 cup plus 2 tablespoon low fat sour cream
2 tablespoons unsalted butter, melted
1. Place the potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of a potato with no resistance), about 15 minutes.
2. Drain the potatoes and return to the saucepan on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain. Fold in the milk, sour cream, butter, Season with salt and pepper to taste and serve.
Ranch Version: At the end fold in 3 minced scallions, 2 cloves minced garlic, and 2 T fresh minced parsley.
2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2-inch thick
Salt and pepper
1/2 cup 2 percent lowfat milk, warmed
1/3 cup plus 2 tablespoon low fat sour cream
2 tablespoons unsalted butter, melted
1. Place the potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of a potato with no resistance), about 15 minutes.
2. Drain the potatoes and return to the saucepan on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain. Fold in the milk, sour cream, butter, Season with salt and pepper to taste and serve.
Ranch Version: At the end fold in 3 minced scallions, 2 cloves minced garlic, and 2 T fresh minced parsley.
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