This is a hearty dip with all the flavors of buffalo chicken wings without all the grease. It’s got a lot of strong flavors so people either LOOOOOVE it or hate it. This is a great recipe for a houseful of guests, but it makes a lot, so cut it in half for smaller gatherings. Not your average dip! From Tiffany Johnson.
3 cups of shredded cooked chicken (about 3 chicken breasts)
1-2 packages (8oz) of light or fat-free cream cheese
1 bottle (about 16oz) of chunky bleu cheese dressing
1 bottle (16oz) of Anchor Bar chicken wing sauce
1 (12 oz) package of Mexican 4-cheese blend
Sautee chicken in a pan over medium heat with the wing sauce until all the absorbed, stirring occasionally. In a 9x13 pan layer the cream cheese, the chicken and sauce mixture, then the bleu cheese dressing, then the shredded cheese. Bake at 375 degrees or until bubbly. Serve with hearty tortilla chips or crackers.
Wednesday, December 8, 2010
Monday, December 6, 2010
Sweet Potato Medallions with Pecans and Goat Cheese
Roasting the sweet potatoes turns them Marshmallow-y sweet and delicious with no added sugar. I'd eat this any day over candied yams!
1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar
1/2 teaspoon smooth Dijon mustard
Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half of the dressing over salad.
When the sweet potatoes are done, lay on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately. slightly adapted from Smitten Kitchen
1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar
1/2 teaspoon smooth Dijon mustard
Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half of the dressing over salad.
When the sweet potatoes are done, lay on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately. slightly adapted from Smitten Kitchen
Thursday, December 2, 2010
Lemon Fresh Cranberry Scones
1 1/2 tablespoons freshly grated lemon zest (2-3 lemons)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: creme fraiche or whipped cream
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
Using a pastry cutter, blend flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: creme fraiche or whipped cream
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
Using a pastry cutter, blend flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
Note: These are quite easy to make in advance. Roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, just add 3 to 5 extra minutes baking time. Scones are always best when they’re baked. Adapted from Smitten Kitchen.
Sunday, November 28, 2010
Tollhouse Pie
This is super yummy! Any chocolate-chip cookie fan should love this pie!
Ingredients:
1 unbaked 9-inch deep-dish pie crust
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Directions:
Preheat oven to 325°.
Beat eggs in large bowl on high speed until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie crust.
Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool for 15-30 minutes. Serve warm with whipped cream or ice-cream, if desired.
Note: If using a frozen pie crust, use deep-dish style. Thaw crust completely before filling. Bake on baking sheet.
Ingredients:
1 unbaked 9-inch deep-dish pie crust
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Directions:
Preheat oven to 325°.
Beat eggs in large bowl on high speed until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie crust.
Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool for 15-30 minutes. Serve warm with whipped cream or ice-cream, if desired.
Note: If using a frozen pie crust, use deep-dish style. Thaw crust completely before filling. Bake on baking sheet.
Monday, November 22, 2010
Roasted Cauliflower
Cauliflower has never been my favorite. But I would eat it roasted any day. So yummy! Adapted from Cooks Illustrated, Published January 1, 2007.
1 medium head cauliflower (about 2 pounds)
2 T canola oil
2 T olive oil
Kosher salt and ground black pepper
INSTRUCTIONS
1. Adjust oven rack to second lowest position and heat oven to 475 degrees. Pour oil onto a 11x17 rimmed baking sheet. Put in oven for a 2-3 minutes while it's heating up, and until the oil is hot and glistening but not smoking. Remove from oven and let it continue to preheat.
2. Trim leaves of cauliflower and cut stem flush with bottom. Cut into 8 equal wedges so that the core and florets remain in tact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet.(Alternatively cut the cauliflower into "stakes" about 1/2-1 inch thick with the core in tact). Put on baking sheet and coat with oil. Then flip over and coat other side. Drizzle with extra olive oil* if needed and and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings.
3. Carefully cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, and serve immediately.
*Note: The recipe also suggests you can make spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before drizzling it on in step 2.
Saturday, November 20, 2010
Oven Baked Chimichangas
This recipe is a great way to use up leftover rice (or quinoa) and chicken. And it soooooo good. Baldy especially likes it with leftover Mexican chicken.
14/ cup canola oil
1 onion, chopped extra fine
1 (16 oz) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (or quinoa)
2-3 cups diced or shredded cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (note this can add a lot of heat, to lessen the heat remove the seeds and only use on chile. Since there are several in a can, I freeze the rest to use later).
1 cup shredded cheddar or monterey jack cheese
1/2 cup finely chopped cilantro
salt and pepper
6 large burrito-size flour tortillas (we like whole wheat)
Place a rimmed baking sheet in the oven and preheat to 450 degrees. While the oven is heating, in a large 10-inch skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened about 3-4 minutes. Stir in beans, rice, chicken, and chipotle pepper and cook until the mixture is heated through about another 3-4 minutes. Take it off the heat and add the cheese and cilantro. Season with salt and pepper to taste (about 1/4 t of each).
Warm the tortillas in the microwave until soft and pliable (cover with a damp paper towel and cook about 30-60 seconds). Top each warm tortilla with some of the chicken mixture leaving about 2 inches from the sides. Tuck in both ends and roll up tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet in the oven. Bake until the chimichangas are golden brown and crisp about 7-9 minutes. Serve with a side of lettuce, sour cream, fresh tomatoes, and/or salsa.
Note: The chimichanga filling freezes really well. So sometimes I only make up 2 or so chimis and then freeze the rest to make at another meal.
14/ cup canola oil
1 onion, chopped extra fine
1 (16 oz) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (or quinoa)
2-3 cups diced or shredded cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (note this can add a lot of heat, to lessen the heat remove the seeds and only use on chile. Since there are several in a can, I freeze the rest to use later).
1 cup shredded cheddar or monterey jack cheese
1/2 cup finely chopped cilantro
salt and pepper
6 large burrito-size flour tortillas (we like whole wheat)
Place a rimmed baking sheet in the oven and preheat to 450 degrees. While the oven is heating, in a large 10-inch skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened about 3-4 minutes. Stir in beans, rice, chicken, and chipotle pepper and cook until the mixture is heated through about another 3-4 minutes. Take it off the heat and add the cheese and cilantro. Season with salt and pepper to taste (about 1/4 t of each).
Warm the tortillas in the microwave until soft and pliable (cover with a damp paper towel and cook about 30-60 seconds). Top each warm tortilla with some of the chicken mixture leaving about 2 inches from the sides. Tuck in both ends and roll up tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet in the oven. Bake until the chimichangas are golden brown and crisp about 7-9 minutes. Serve with a side of lettuce, sour cream, fresh tomatoes, and/or salsa.
Note: The chimichanga filling freezes really well. So sometimes I only make up 2 or so chimis and then freeze the rest to make at another meal.
Salsa Verde Chicken Tostadas
This is one of my favorite recipes to use leftover chicken in. You can marinate the chicken, salsa, and bean mixture 2-3 hours before cooking, but I think it still tastes really good as a quick last-minute dinner w/o any marinating. My favorite part is the crunchy tostada. Adapted from My Kitchen Cafe.
4 whole-wheat flour tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2 1/2 cups cooked, shredded chicken
1 cup green salsa (salsa verde) plus more for serving (we like the Goya brand)
1/4 cup chopped cilantro
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
Toppings: lettuce, tomatoes, sour cream, avocado, etc.
Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.
Meanwhile, in a medium bowl, toss together the chicken, salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.
Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Serve immediately with additional green salsa if desired.
Enchilada Style Chicken Burritos
Another favorite leftover chicken recipe.
2 cups cooked chickehn, chopped or shredded (we like the Mexican chicken or lefttover rotisserie/roasted chicken, canned chicken also taste good just rinse it first)
1 package Vigo black beans and rice, cooked
1 can black beans drained and rinsed
1 1/2 cups Colby-Jack or Cheddar cheese
10 tortillas
1 small can red enchilada sauce
Prepare the Vigo beans and rice according to package directions. Mix chicken, beans and rice, and canned beans. Add 1 cup of cheese and mix together. Pour a little sauce on bottomo of 9x13 pan. Fill tortillas with chicken mixture, place in pan, pour remaining sauce on top and then sprinkle with cheese. Cook 30 minutes at 350 degrees.
*Note this can be made ahead and frozen. Just cover enchiladas with aluminum foil and freeze. Remove from freezer and thaw in fridge for about 1-2 days, then bake a little longer.
2 cups cooked chickehn, chopped or shredded (we like the Mexican chicken or lefttover rotisserie/roasted chicken, canned chicken also taste good just rinse it first)
1 package Vigo black beans and rice, cooked
1 can black beans drained and rinsed
1 1/2 cups Colby-Jack or Cheddar cheese
10 tortillas
1 small can red enchilada sauce
Prepare the Vigo beans and rice according to package directions. Mix chicken, beans and rice, and canned beans. Add 1 cup of cheese and mix together. Pour a little sauce on bottomo of 9x13 pan. Fill tortillas with chicken mixture, place in pan, pour remaining sauce on top and then sprinkle with cheese. Cook 30 minutes at 350 degrees.
*Note this can be made ahead and frozen. Just cover enchiladas with aluminum foil and freeze. Remove from freezer and thaw in fridge for about 1-2 days, then bake a little longer.
Mexican Chicken
A super easy crock-pot recipe to cook chicken. We don't love this chicken by itself, but prefer to use the chicken in other recipes (like the chimichangas). But you can serve it over steamed rice with cheese, tortilla chips, and green onions for a meal if you like.
3 large chicken breasts
1 can black beans, drained and rinsed
1 can reduced fat cream of chicken soup
16 oz. jar of salsa (mild or medium according to your taste)
1/2 cup sour cream
Mix together the soup, salsa, and sour cream in a bowl. Grease crock pot. Put chicken breasts and black beans into crockpot. Pour soup mixture on top. Cover and cook on low 6-8 hours (less if chicken is already thawed). When done, break apart and shred chicken. Measure in 1-2 cup intervals to use for other recipes (I like to freeze it in 2 cup sizes in quart size ziploc bags).
3 large chicken breasts
1 can black beans, drained and rinsed
1 can reduced fat cream of chicken soup
16 oz. jar of salsa (mild or medium according to your taste)
1/2 cup sour cream
Mix together the soup, salsa, and sour cream in a bowl. Grease crock pot. Put chicken breasts and black beans into crockpot. Pour soup mixture on top. Cover and cook on low 6-8 hours (less if chicken is already thawed). When done, break apart and shred chicken. Measure in 1-2 cup intervals to use for other recipes (I like to freeze it in 2 cup sizes in quart size ziploc bags).
Wednesday, November 10, 2010
Salsa Couscous Chicken
from my sister-in-law, who I believe got it from her sister-in-law. The spices in this recipe really blend together well for a super-tasty, unique dish.
Ingredients:
3 C hot cooked couscous (prepared according to package directions)
1 T olive oil
½ C chopped almonds
2 minced garlic cloves
8 skinless chicken thighs or breasts
1 C chunky salsa
¼ C water
2 T raisins (optional)
1 T honey
¾ t cumin
½ t cinnamon
Directions:
Heat oil in large skillet on medium-high heat. Cook almonds 1-2 minutes until golden; remove. Add garlic. Cook 30 sec. Add chicken. Cook 4-5 minutes or until browned, turning once. Mix in a medium bowl: salsa, water, raisins, honey, and spices. Add to the chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is tender. Add almonds. Serve on couscous. Prep time 30 minutes, 4 servings.
Ingredients:
3 C hot cooked couscous (prepared according to package directions)
1 T olive oil
½ C chopped almonds
2 minced garlic cloves
8 skinless chicken thighs or breasts
1 C chunky salsa
¼ C water
2 T raisins (optional)
1 T honey
¾ t cumin
½ t cinnamon
Directions:
Heat oil in large skillet on medium-high heat. Cook almonds 1-2 minutes until golden; remove. Add garlic. Cook 30 sec. Add chicken. Cook 4-5 minutes or until browned, turning once. Mix in a medium bowl: salsa, water, raisins, honey, and spices. Add to the chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is tender. Add almonds. Serve on couscous. Prep time 30 minutes, 4 servings.
Tortilla Pie
This is a favorite vegetarian recipe. It’s great because you can use to turn leftover fresh salsa and guacamole into something new. But you can also use prepared salsa (from a jar) and *guacamole (frozen) and easily have all the ingredients “on hand” for a last minute dinner—Preparation time is only 10-15 minutes, baking time 25 minutes. From Easy Weeknight Favorites.
Ingredients
• 1 (16 oz) can refried beans
–OR- drained black beans
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 eight-inch flour tortillas
• 1 cup chunky salsa (fresh will work—just drain extra juices) mild or medium according to preference
• 2 (4-6 oz) cartons of *guacamole or about 1½ -2 cups fresh guacamole
• 1 (8 oz) package of shredded Mexican cheese blend cheese or cheddar cheese
• Garnishes: sour cream, chopped lettuce or spinach, additional salsa or guacamole
1. Combine beans with chili powder and cumin, set aside (I prefer black beans over refried beans). Line a 9-inch cake pan with aluminum foil and lightly grease.
2. Place 1 tortilla on the bottom and spread with half of the bean mixture, top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.
3. Repeat layers with remaining ingredients, except cheese. (Pan will be quite full).
4. Cover with foil and bake at 350ºF for 20 minutes. Uncover and sprinkle remaining cheese on top. Bake uncovered an additional 3-5 minutes until cheese melts. Cut into wedges to serve. Garnish, if desired. Yields 6-8 servings.
*Note: you can make your own guacamole, but I prefer to buy “fresherized” guacamole for this recipe that is available at grocery stores in the same section as baby carrots. It tastes great, has no preservatives, and can be frozen (thaw before using it in this recipe). Also it is usually the same price or cheaper than buying avocados! I’ve found it both at Wegmans and Aldi.
Ingredients
• 1 (16 oz) can refried beans
–OR- drained black beans
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 eight-inch flour tortillas
• 1 cup chunky salsa (fresh will work—just drain extra juices) mild or medium according to preference
• 2 (4-6 oz) cartons of *guacamole or about 1½ -2 cups fresh guacamole
• 1 (8 oz) package of shredded Mexican cheese blend cheese or cheddar cheese
• Garnishes: sour cream, chopped lettuce or spinach, additional salsa or guacamole
1. Combine beans with chili powder and cumin, set aside (I prefer black beans over refried beans). Line a 9-inch cake pan with aluminum foil and lightly grease.
2. Place 1 tortilla on the bottom and spread with half of the bean mixture, top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.
3. Repeat layers with remaining ingredients, except cheese. (Pan will be quite full).
4. Cover with foil and bake at 350ºF for 20 minutes. Uncover and sprinkle remaining cheese on top. Bake uncovered an additional 3-5 minutes until cheese melts. Cut into wedges to serve. Garnish, if desired. Yields 6-8 servings.
*Note: you can make your own guacamole, but I prefer to buy “fresherized” guacamole for this recipe that is available at grocery stores in the same section as baby carrots. It tastes great, has no preservatives, and can be frozen (thaw before using it in this recipe). Also it is usually the same price or cheaper than buying avocados! I’ve found it both at Wegmans and Aldi.
Monday, November 1, 2010
Pumpkin Apple Muffins
These not too sweet and healthy muffins don't sacrifice on taste. Make about 12 muffins or 24 mini muffins.
1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Nutmeg
Dash of cloves
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave Nectar OR Honey
1 Egg*
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)
1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.
*These turned out great egg-free. For the egg substitute I did two things. First, I increased the baking powder to 3 tsp. and mixed that in with the dry ingredients. Then in a small bowl I combined 3 Tbsp of warm water with 1 Tbsp of milled flaxseed and microwaved it for about 20 seconds. Stir the water and flaxseed together until the mixture starts to bind and then pour into the wet ingredients. The milled flaxseed helps bind the muffin together and the extra baking powder helps with the leaven.
1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Nutmeg
Dash of cloves
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave Nectar OR Honey
1 Egg*
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)
1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.
*These turned out great egg-free. For the egg substitute I did two things. First, I increased the baking powder to 3 tsp. and mixed that in with the dry ingredients. Then in a small bowl I combined 3 Tbsp of warm water with 1 Tbsp of milled flaxseed and microwaved it for about 20 seconds. Stir the water and flaxseed together until the mixture starts to bind and then pour into the wet ingredients. The milled flaxseed helps bind the muffin together and the extra baking powder helps with the leaven.
Thursday, October 28, 2010
Speedy Chicken Noodle Soup
This is a recipe from my mother. It's a great recipe to use shelf-stable ingredients and it literally can be ready in 15 minutes.
Time: prep & cooking time 15-30 minutes
Serves: 4-6
Ingredients
• 1 can cream of chicken
• 2 cans of water
• 1 chicken bullion cube
• 1 16 oz. can of Veg-All canned mixed vegetables
• 1 cup of cooked chicken (or 8-12oz. can of canned chicken)
• Salt
• Pepper
• Thyme
• Basil
• Egg Noodles (can use whole wheat, just adjust cooking time)
1. Mix water and cream of chicken soup until smooth in a pot.
2. Add bullion cube, chicken, vegetables, and spices.
3. Bring to a boil and then lower temperature and simmer for three to five minutes.
4. Add egg noodles as desired and cook for another 10 minutes on low. (Longer to make a thicker soup).
5. Serve immediately.
Time: prep & cooking time 15-30 minutes
Serves: 4-6
Ingredients
• 1 can cream of chicken
• 2 cans of water
• 1 chicken bullion cube
• 1 16 oz. can of Veg-All canned mixed vegetables
• 1 cup of cooked chicken (or 8-12oz. can of canned chicken)
• Salt
• Pepper
• Thyme
• Basil
• Egg Noodles (can use whole wheat, just adjust cooking time)
1. Mix water and cream of chicken soup until smooth in a pot.
2. Add bullion cube, chicken, vegetables, and spices.
3. Bring to a boil and then lower temperature and simmer for three to five minutes.
4. Add egg noodles as desired and cook for another 10 minutes on low. (Longer to make a thicker soup).
5. Serve immediately.
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