Pumpkin Ginger Pancakes with Granola

Have you every wondered why we don't make holiday "themed" foods other times of the year?  Why should you wait until fall to make pumpkin pancakes?  Well, I don't think you should have to, but if you are going to wait, these pancakes are worth it. Richly spiced and full of pumpkin flavor they are a great weekend morning treat. Enjoy!

Ingredients

1 1/2 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk (soy works just fine)
3/4 cup canned pumpkin 
2 tablespoons butter or butter substitute, melted

Pumpkin Spice Granola (optional)
Maple syrup for serving

Directions
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter/oil. Spoon batter in 1/3-cup portions onto griddle. Sprinkle with granola. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other side, 2 to 3 minutes longer. Serve warm with butter and maple syrup.

Adapted from: http://www.myrecipes.com/recipe/pumpkin-ginger-pancakes-with-ginger-butter-10000001011247/

Pumpkin Spice Granola

This granola just smells like the holidays!  I had to restrain myself from digging into the stuff right out of the oven ;-)  It tastes like a combination of pumpkin pie and cinnamon rolls...now how amazing does that sound?!  It is great tossed into Greek yogurt, sprinkled on pancakes, or just eaten right out of the jar.  Enjoy!

Ingredients:
2 cups rolled oats (use gluten-free oats if needed)
1/2 cup raw walnuts, chopped
1/2 cup unsweetened shredded coconut
1 cup pepitas (pumpkin seeds, raw)
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1/4 cup agave
2 tbsp melted coconut oil (or melted butter or canola oil)
2 tbsp water
2 tsp pure vanilla extract
1/2 cup dried cranberries

Directions:

Preheat the oven to 325F. 

In a large bowl, stir together the oats, walnuts, shredded coconut, pepitas, cinnamon, nutmeg, ginger  allspice, and salt. In a small bowl whisk together the agave, coconut oil, water and vanilla extract. Pour this mixture over the dry ingredients and stir until all the dry ingredients are well coated.

Transfer the mixture to a baking sheet lined with a silicone pad or parchment paper and spread into a thin, even layer. Bake for 25-30 minutes (or until lightly golden brown), gently stirring every 10 minutes to ensure even browning. Allow to cool completely before stirring in the dried cranberries. Store in an air-tight container in the fridge or at room temperature.

Yield - about 4 cups

Adapted from: http://www.eatliverun.com/pumpkin-crunch-granola/ and http://ohsheglows.com/recipage/?recipe_id=6034451.  

Southwest Quinoa Salad

I threw this together last minute for a cocktail party and received rave reviews!  Most people ate it as a dip with tortilla chips, but it can be eaten just as is or served with chopped fresh spinach for a refreshing, super healthy lunch. Enjoy!

Ingredients

2 cups cooked red quinoa, cooled 

¾ cup chopped red bell pepper

¾ cup frozen fire roasted corn, thawed (you can buy this a Trader Joe’s)

¼ cup finely chopped onion (red or yellow)

¾ cup low/no sodium canned black beans, drained and rinsed

¾ to 1 cup chopped fresh cilantro

½ tsp ground cumin

½ tsp ground coriander

1/8 tsp cayenne (optional)

Salt and pepper to taste

Zest and juice of ½ a lime

2 TBS rice wine vinegar (red wine or cider vinegar will work as well)

1 TBS olive oil

Directions

Combine all ingredients in a large bowl and toss gently. The salad can be served immediately or chilled for later. 

Jicama Slaw

Have I told you how much I love the food processor?!  It makes recipes such as this one come together in a snap  - along with other yummy things like hummus and carrot-apple-raisin salad just to name a few...I could just go on and on. 

I served this slaw alongside Beef Carnitas. It was so light and refreshing, plus it added a nice crunch to a meal that would have otherwise been a little mono-textured (I doubt that is a real word, but it is most fitting). This slaw would also be a great accompaniment to my Jerky Turkey Burgers, Southwest Turkey and Black Bean Burgers, Spicy Tequila Lime Chicken, or Black Bean Burgers. Enjoy!

Ingredients
1 small jicama, peeled
3 carrots, peeled (or about 1 cup baby carrots)
3 scallions, chopped
3/4 - 1 cup chopped fresh cilantro 

Dressing
2 TBS olive oil
1 1/2 TBS lime juice
1/4 tsp chile flakes
1/2 tsp chili powder
4 TBS rice wine vinegar
1/2 tsp salt
1/2 tsp pepper

Directions
Shred the jicama and carrots in a food processor. Transfer to a large bowl and stir in the scallions and cilantro. 

In a small bowl which together all the ingredients for the dressing. Pour over the jicama mixture. Adjust seasonings as needed. It's that simple!

Crock Pot Beef (or Pork) Carnitas

Spice up your life with this no-fuss, tasty crock-pot recipe!  It is great served with some Jicama Slaw (check back in a few days for the recipe) or black beans and rice.  Enjoy!

Ingredients
1 1/2  -2  lbs flank steak (a pork loin works great too and is less $$)
1 yellow onion, chopped
2 bell peppers (any color), cut into strips
1 jalapeno, seeded and chopped

spice rub
3 tsp chili powder
2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper

Directions
Mix together all spices in a small bowl. Rub the spices all over your flank steak - all of the spice mixture (no kidding around here)! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn the crock-pot on LOW and cook for 8 hours.

After 8 hours, shred the meat in the crock pot (two forks work great). It should be incredibly easy to shred. Keep the meat in the crock-pot until ready to serve - it will reabsorb some of the juices (and spices).

Serve in corn or flour tortillas with any or all of the following: cilantro, salsa, cheese, black beans, sour cream, shredded lettuce, and/or diced avocado. 

Serves 6-8.
Time: 15 minutes active; 8 1/4 hours total

Slightly adapted from: http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/

Chipotle Red Lentil Soup

Spicy, super filling, and "nutty" tasting. I know "nutty" sounds a bit weird, but we loved the flavor and texture - so did my 9 month old!  This is a great recipe for meatless Monday or any day that you want to serve plain old lentils in a new, delicious way. Enjoy!

Ingredients

1 1/4 cups red lentils

1 small onion, diced

1-14.5 oz can of diced tomatoes

1 Tbsp ground cumin

1/2 Tbsp chipotle pepper powder OR 1 chipotle pepper in adobo, finely minced

2 tsp agave nectar (or honey)

1 1/4 cup chicken stock (homemade preferred)

3/4 cup water

1/2 tsp fresh black pepper 

3/4 cup coconut milk (regular, not low-fat OR use yogurt, low-fat is fine)

1/4 cup chopped cilantro

salt to taste

hot cooked brown rice for serving, optional

Directions

Add the lentils, onion, tomato, cumin, chipotle powder and agave nectar to the slow cooker. Pour in water and stock. Stir everything together. Cover and cook on HIGH for 3-4 hours or LOW 8-9. Turn the slow cooker off.

Carefully, with an immersion blender, purée the soup until it is as smooth as you like it. If you like it a bit chunky I recommend setting aside a small portion before pureeing so that some chunkiness is left (stir it back in once you are done with the immersion blender .  Stir in the coconut milk and salt to taste. Serve over rice and topped with fresh cilantro. 

Adapted from: http://www.soupchick.com/2012/02/recipe-for-chipotle-red-lentil-and-tomato-soup.html#more

Slow-Cooker Chicken Tikka Masala

Tired of left-over turkey already??  Then here is answer. Initially, I was put off by all the prep that appeared to go into this recipe. What is a slow-cooker for if I still have to spend quite a bit of time at the stove?  Well, it really wasn't that bad and the result was worth the effort - yummy!  This recipe seemingly serves an army and is full of flavor. Enjoy!

Ingredients

For the chicken:

2 – 2 ½ lbs boneless, skinless chicken thighs or breasts

1 tablespoon ground coriander

1 tablespoon ground cumin

1 cup yogurt (soy yogurt works great as well)

1 tablespoon butter*

For the sauce:

2 tablespoons butter*
2 tablespoons olive oil

1 large onion, peeled and diced

6 cloves garlic, peeled and minced

1-2 teaspoons kosher salt

1 large piece of ginger (2-3 inches in size), minced

3 tablespoons garam masala

1 – 28 oz can crushed tomatoes

1 tablespoon sugar

1 whole jalapeno, washed, stem removed and pierced several times with a sharp knife

3/4 cups coconut milk (or half-and-half)

1 ½  teaspoons cornstarch

To Serve (optional):

Hot cooked brown rice  - I prefer peas mixed into mine ;-)

Chopped cilantro

Directions

Mix the coriander and cumin into the yogurt and pour it over the chicken, stir gently until all the pieces are evenly coated. Cover and let marinade for at least 4 hours, but up to two days before proceeding.

Melt 1/2 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/2 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using another 1/2 tablespoon of butter for the second batch; transfer remained cooked chicken to the slow-cooker. 

Return the pan to the heat and add the remaining 2 tablespoons of butter and the olive oil. Add the onions, garlic, and 1 teaspoon of kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown and start to become translucent.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil. Pour the suace over the chicken in the slow-cooker and add the jalapeno pepper.

Cover and cook on LOW for 5 hours, or until the chicken is very tender and shreds easily.

Use a fork or whisk to stir the cornstarch into the coconut milk until smooth. Pour into the slow-cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges. Serve over hot rice topped with a generous amount of chopped cilantro.

*For those of you that don’t include dairy in your diet you can substitute Earth Balance Buttery Sticks and/or Extra Virgin olive oil in place of the butter. The coconut milk makes up for the richness lost by excluding the butter. 

Adapted from: http://tastykitchen.com/blog/2011/10/slow-cooker-chicken-tikka-masala/

Figgy Banana Bread

This is a healthy and hearty rendition of a classic banana bread. Great with a cup of coffee for breakfast or as an afternoon snack - we all need something a bit healthy before going into our feasting out at Thanksgiving. If you are not a fan of figs or don't have any on hand you can use chopped dates or raisins...but, trust me, it won't be as good.  I added walnuts for a bit of crunch and additional nutrition (Omega-3's anyone?). Enjoy!

INGREDIENTS
1 eggs
1/2 cup milk ( I used almond milk)
1/4 cup firmly packed brown sugar
1 tablespoons olive oil
3/4 cups mashed ripe bananas 
1 1/4 cups whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup dried figs, chopped
1/3 cup walnuts, toasted and chopped (optional)

DIRECTIONS
Preheat an oven to 350 degrees F. Lightly grease one loaf pan.

Mix together the eggs, milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Originally posted at: http://allrecipes.com/recipe/fig-and-banana-loaf/

Jerky Turkey Burgers

Are you looking for a kicked up turkey burger?  Then you need to try this one! It has great flavor along with a bit of heat. Enjoy!

Ingredients
1 1/3 pound ground turkey breast (dark meat is fine too)
1 garlic clove, minced
3 scallions, thinly sliced
1 serrano or jalapeno pepper, seeded and minced
1-inch piece of ginger root, grated
1 teaspoons dried thyme 
1 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon coarse black pepper
1/2 teaspoon salt
extra-virgin olive oil 
1 ripe lime

For Serving (optional, but highly recommended): 
hamburger buns (I prefer wheat)
lettuce
tomato slices
mango chutney or hot pepper jelly

Directions
Preheat a large nonstick skillet over medium heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties. Drizzle the pan with a touch of oil. Place patties in the hot pan and cook 6 minutes on each side or until cooked through (no pink). Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves, thick slices of tomato and a dollop of mango chutney or hot pepper jelly.

Serves 4. 

Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/jerky-turkey-burgers-with-papaya-salsa-recipe/index.html

My Favorite Pizza Dough (No Knead!)

After trying many a recipes for pizza dough this one, with a blend of whole wheat and white flour, is my favorite. It is not to heavy, rises well, and crisps up without need to be overcooked (a had a lot of trial and error here...luckily my husband isn't too picky otherwise we would have been throwing out a lot of pizza dough). 

It is great for pizzas, calzones, flatbreads, breadsticks, etc. I make it without kneading it (that is one of my favorite things about the recipe, besides the flavor of course). It can be kept in the refrigerator in a zip-top plastic bag for up to 3 days or frozen for up to 3 months. Enjoy!


1 3/4 cups white flour 
1 1/2 cups whole wheat flour)
1/4 cup olive oil (original recipe had 2 tbsp oil)
1 1/3 cup warm water
1 packet yeast (1/4th oz)
2 tsp sea salt

In a mixing bowl, whisk together all the dry ingredients. Stir in the water and olive oil using a wooden spoon. You may need to use your hands to incorporate the last bit of flour. 

Cover the bowl with a dish towel and let rise for about 2 hours or until it has doubled in size. After the dough has doubled in size, cut in half or fourths. You can now store it in a zip-top bag in the refrigerator or freezer.  When using freshly made dough roll it out, cover it with your favorite toppings and bake at 425 for 10-15 minutes. 

If you are using dough from the refrigerator, let it sit out on the counter in the plastic bag for about an hour, then proceed with rolling, topping, and baking as indicated above. If you are using dough from the freezer, I suggest moving it to the refrigerator the night before so it can thaw. Once it is fully thawed, proceed using the direction for dough from the refrigeration as indicated above. 

Makes enough for 2 large pizzas or 4 small pizzas. 

Minimally adapted from: http://www.eatliverun.com/the-best-pizza-dough/

Chicken Tortilla Soup

Quick, filling, and flavorful, this soup is a must to add to your recipe box. Most of the ingredients are items I typically have on hand so I can throw this together in a flash. Plus, it is a great way to use up leftover corn tortillas or stale tortilla chips.  Enjoy! 

Ingredients
1 TBS Oil
1 1/3 pound chicken breasts, cut into bite size pieces
1 teaspoon poultry seasoning (optional)
1 teaspoon cumin
Salt and pepper
1 medium zucchini, small dice
1 medium yellow onion, chopped
3 cloves garlic, chopped
2 chipotle in adobo peppers
1-28 oz can stewed tomatoes
1-8 oz can tomato sauce
4 cups chicken stock

1 1/2 cups fresh or frozen corn kernels, defrosted
1 red bell pepper, diced

4 cups corn tortillas, roughly chopped (or tortilla chips, crushed)
1-15 oz can black beans, drained and rinsed (optional)

Optional garnishes:
shredded cheese
sour cream
cilantro, chopped
red onion, chopped
chopped cilantro
avocado, diced

Directions
Heat a large soup pot over medium-high heat. Add 2 tablespoons oil to the hot soup pot then add the chicken. Season it with poultry seasoning, cumin, salt and pepper. Cook until lightly browned. Add the red bell pepper, zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium-low.

Stir in the corn, black beans (if using) and tortillas. Simmer until the tortillas have broken down and thickened the soup, about 10-15 minutes. Serve with any or all of the suggested garnishes.

Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/why-the-chicken-crossed-the-road-santa-fe-tastic-tortilla-soup-recipe/index.html

Honey Soy Crock-Pot Chicken

I adapted this recipe to reduce the sodium, sweeten it up a bit (where's the honey?), and add some more veggies (which you can steam in the slow cooker!). I also desired a thicker sauce so I added some cornstarch near the end of the cooking process. This is a great family meal that is healthy and easy. Enjoy!


Ingredients
1 ½ pound Boneless Chicken Thighs
1/2 cup Low Sodium Soy Sauce (Gluten-Free if desired)
1/3-1/2 cup Honey or Agave (or combo)
1/4 cup Rice Vinegar
3 cloves Garlic, Minced
1 Tablespoon Ginger, Minced
1 Tablespoon Chili Garlic Sauce
2 teaspoons Dijon Mustard
2 teaspoons Ground Black Pepper
1 TBS cornstarch

For Serving:
1 whole Yellow/Orange Bell Pepper*, Thinly Sliced
1 whole Red Bell Pepper*, Thinly Sliced 
1 ½ Tablespoon Sesame Seeds 
Steamed Broccoli*
Cooked Brown Rice




Directions
Place chicken in slow cooker.

In a small bowl whisk together soy sauce, honey, rice vinegar, garlic, ginger, chili garlic sauce, mustard, and black pepper. Pour over chicken in slow cooker. Cook chicken on low for 5 hours. Ladle out about a 1/2 cup of the broth from the slow cooker and whisk in the cornstarch. Add the mixture back to the slow cooker and cook on low for 1 hour or until thickened.  Shred chicken in the slow cooker.

Serve over cooked rice with bell peppers and broccoli. Garnish with sesame seeds.


Serves 4-5. 

*You can steam the broccoli and bell peppers in the slow cooker if desired, just place the vegetable in a steamer basket and place them on top of the chicken for the last 30 minutes of the cooking time. 

Adapted from: http://tastykitchen.com/recipes/main-courses/slow-cooker-honey-soy-chicken/

Tandoori-Style Turkey Burgers

Exotic burgers make dinner fun again. These burgers are nicely seasoned (not overpowering or too spicy) and are such a nice change from a plain old turkey burger. We served them with sweet potato fries. Enjoy!

Ingredients
1 1/2 pounds ground turkey (preferable dark meat)
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 cucumber, peeled, halved and thinly sliced lengthwise 
1/2 cup fresh cilantro sprigs
Whole Wheat Buns and slices of tomato for serving
Mango chutney, optional

Directions
Heat grill or non-stick pan to medium-high. In a medium bowl, place turkey, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Gently form mixture into 4 patties.  

Cook patties in preheated grill or pan until opaque throughout, approximately 6-8 minutes per side. Server on whole wheat buns with slices of cucumber, cilantro, and tomato.  For an extra kick top the patties with a dollop of mango chutney. 

Serves 4.

Slightly adapted from: http://www.marthastewart.com/314660/tandoori-style-chicken-burgers?czone=food/best-grilling-recipes/grilling-recipes&center=276943&gallery=275667&slide=281615

Golden Rice

Delicious!  I really enjoyed the mild flavor of the saffron balanced with the sweetness of the cinnamon, apricots and raisins and the almonds add a really nice crunch. I hope you enjoy it as much as I did =)

Ingredients
3 tablespoons unsalted butter (use vegan buttery sticks if desired)
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon saffron 
1/4 teaspoon cinnamon
2 1/4 cups jasmine rice
3 cups chicken stock
1 cup water (or all stock)
2 teaspoons salt
2 scallions, thinly sliced
2/3 cup salted roasted almonds, coarsely chopped
8-10 dried apricots, chopped
2/3 cup golden raisins
Freshly ground pepper

Directions
In a large saucepan, melt 2 tablespoons of the butter. Add the onion and garlic and cook over moderate heat until softened, 7 minutes. Stir in the saffron, cinnamon, stock, water and salt and bring to a boil. Reduce the heat to low and cover the pot. No peeking....for 20 minutes! If the rice is still a bit moist at this point turn the burner off, but leave the lid on until you are ready to serve it. 

Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter. Add the scallions and cook over moderately high heat for 30 seconds. Add the almonds, apricots and raisins and cook until the apricots start to brown, about 2 minutes. Stir the mixture into the rice, season with pepper and serve hot.

Serves 6-8

Minimally adapted from: http://www.foodandwine.com/recipes/golden-basmati-rice-with-apricots

Sarasota Cupcake Company - Sarasota, FL

I had really been looking forward to trying their cupcakes as there was a place in Bend, OR that I frequented that had amazing cupcakes (http://www.idascupcakecafe.com/). Unfortunately, I had set my standards too high. The flavors were pre-assembled - no choosing your own cake and frosting flavors...that takes some of the fun out of it. The cupcakes were fairly dry...maybe a day or two old??? Additionally, the staff couldn't even tell me what was in a certain flavor - the Chocolate Truffle had a chocolate cupcake with truffle filling inside and a cream cheese frosting (the frosting overpowered all the other flavors). So at $4 dollars a pop, I don't plan to return :-( 

Spicy Lentil Stew

Flavorful, spicy and filling, this stew is definitely a keeper. The garam masala imparts a wonderfully exotic flavor and the Rotel tomatoes and jalapeno add quite a bit of heat. This stew is also great served over hot rice. Enjoy!


Ingredients:
1 yellow onion, chopped
1 tbsp olive oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced (optional - depends on how hot you like it)
2 1/2 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
2 10-oz cans Rotel tomatoes with their juice
1 quart chicken or vegetable broth
1 3/4 cup red lentils
1 15-oz can chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro, golden raisins, and shredded coconut for serving (optional)


Directions:
Heat the oil in a skillet over medium high heat. Add the onion, carrot and jalapeno (if using) and saute for 6-8 minutes. Add the minced garlic and saute for 1-2 more minutes, and then add the garam masala, stirring well to coat. Take off the heat.


Place the chickpeas, butternut squash, Rotel tomatoes, red lentils, broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours (longer equals a thicker stew).


Season with sea salt to taste and serve with minced cilantro, golden raisins and coconut on top. 


Serves 6. 


Adapted from: http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/

Orange-Balsamic Chicken

This simple and yummy chicken dish is super quick and easy to make. The glaze is sweet, but not overly so since it is balanced nicely by the acidity of the vinegar. It is great served with brown rice and steamed broccoli. Enjoy!

Ingredients

1 TBS extra-virgin olive oil

1 lb boneless skinless chicken breasts 

Salt and freshly ground black pepper

1 to 2 tsp rosemary, chopped

1/3 cup orange marmalade

1/4 cup balsamic vinegar

1/3 cup chicken stock

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt and pepper. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. 

Lightly adapted from: http://www.foodnetwork.com/recipes/rachael-ray/orange-balsamic-glazed-chicken-recipe/index.html 

Cranberry Almond Bars

This recipe is a rendition of the Peanut Butter Almond Energy Bar recipe I posted a little over a week ago. I liked these even better!!!  Love the cranberries and whole almonds (the peanuts could be a bit overwhelming). They are great for a snack, breakfast or even dessert.  I hope you enjoy them as well ;-)


Ingredients
1 cup rolled oats (use gluten-free if needed)
2/3 cup sweetened coconut (can use unsweetened)
1/2 cup roasted, unsalted almonds 
1/2 cup cranberries 
1/4 cup golden raisins
1/4 cup tahini
1/4 cup almond butter
3 TBS agave 
1-2 TBS almond or soy milk, if needed 


Directions
In a large bowl combine the oats through raisins; stir to combine. Put the agave, tahini and almond butter in a microwave safe bowl and heat on high for one minute; gently stir to combine. Stir the wet ingredients into the dry ingredients until thoroughly combined. If the mixture is dry and not coming together, add the milk 1 TBS at a time. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required, though I think it tastes better this way) until golden. Cut into bars and chill.


Makes 8-10 bars. 

Mediterranean Quinoa Salad

Quinoa is such a versatile grain making it super easy to combine with just about anything and since I love Mediterranean flavors I thought this salad was amazing. Enjoy this super fresh salad as a side dish (I served it with baked turkey meatballs) or as a vegetarian entree. You taste buds will thank you ;-)


Ingredients
3/4 cup quinoa (any color is fine, but I used white)
1 1/2 cups water
1 clove of garlic, minced
1 pint grape tomatoes, cut in half
2 carrot, grated (large slices done with a hand peeler)
4 scallions, sliced (white and light green sections)
1/3 cup Kalamata olives, pitted and cut in half
1/3 cup chopped nuts- pecans, almonds or walnuts (I used walnuts)
2 large handfuls of baby spinach
1 TBS chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 (15 oz) can garbanzo beans, drained and rinsed (optional)
2 TBS Extra Virgin Olive Oil
Juice of 1-2 lemons, depending upon size (about 1/4 cup of juice)

Salt and pepper, to taste


Directions
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer, cover and let cook for about 15-20 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.

In a large bowl combine the garlic and the next 9 ingredients (through the garbanzo beans); toss lightly to combine. Fold in the cooled quinoa. Drizzle the salad with the olive oil and lemon juice. Gently stir to combine; season with salt and pepper to taste. 

This salad is best served chilled (at least one hour, but longer is even better as the flavors will continue to meld and develop).

Makes about 4 servings. 

Heavily adapted from: http://glutenfreegoddess.blogspot.com/2009/07/quinoa-salad-with-yellow-tomatoes.html

Double Dark Chocolate Chip Cookies

I am a sucker for chocolate, especially double chocolate chip cookies so I love these cookies. They are lightly sweet and buttery, but heavily chocolaty - just the way a cookie should be. Enjoy! 


Ingredients
1/2 cup (1 stick) butter at room temperature
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa powder (I used cacao powder)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 - 1 cup dark (60-70%) chocolate chunks
1/2 cup chopped walnuts (optional)


Directions
Preheat oven to 350°. Combine flour, cocoa, baking soda, baking powder, and salt in a large bowl. Set aside. 



Beat the butter and sugar with a mixer at medium speed until light and fluffy. Add the egg and vanilla; beat well. Gradually add the flour mixture, beating until blended. Stir in chocolate chips and walnuts (if using).


Drop by rounded tablespoonfuls 1 1/2 inches apart onto a baking sheet lined with parchment paper or a silicone mat. Bake at 350° for 12-14 minutes. Cool on the pan for 2 minutes or until firm. Remove cookies to a wire rack to cool completely.


Make about 2 dozen. 

Smoky Slow-Cooker Chili

I am a huge fan of the slow cooker as it means I can have a hearty meal on the table at dinner without all the evening fuss. You can enjoy this smoky, spicy chili anytime of the year, but I like it best on a cool fall day. Enjoy!


Ingredients


1/2 TBS olive oil
1 medium yellow onion, chopped
2  cloves garlic, chopped

2 - 15.5-oz cans kidney beans, rinsed
28-oz can diced tomatoes
12 oz beer
3/4 lb beef chuck, cut into 3/4-inch pieces (or beef stew meat) (I would up it to 1 1/2 lbs)
2  TBS tomato paste
2 TBS all-purpose flour
2  TBS chili powder
1 to 3 tsp chipotle powder (depending on how spicy you like it)
kosher salt
corn bread, sour cream, grated Cheddar, chopped onion, and fresh cilantro, for serving


Directions
Heat the oil in a skillet over medium high heat. Add the onions and cook until softened, about 6 minutes. Add the garlic and saute another 2 minutes or until the garlic is just starting to turn a bit golden. Put the onions and garlic in the bowl of a 4- to 6-quart slow cooker; add the beans, tomatoes and their juices, beer, beef, tomato paste, flour, chili powder, chipotle powder, and ¾ teaspoon salt; stir to combine


Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Serve with the corn bread, sour cream, Cheddar, onion, and/or cilantro.



Serves 4.  




Adapted from: http://www.realsimple.com/food-recipes/browse-all-recipes/beef-chili-recipe-00100000074153/index.html

African Spiced Lentils

This recipe was originally designed as a dip, but while I thought the flavors were great, I found the texture to be a bit off putting. Therefore, I adapted the recipe so that the lentils remain whole and are served as a main dish. If you prefer a richer texture than the recipe yields, puree just a portion of the lentils, adding water to the food processor bowl as needed. Enjoy!

Ingredients
2 cups brown lentils
1 carrot, cut into 1-inch pieces
1 medium red onion, chopped
1 quart water
4 TBS unsalted butter
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp ground allspice
1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 TBS fresh lemon juice
2 TBS chopped cilantro
Cooked rice or toasted pita triangles, for serving


Directions
In a large saucepan, cover the lentils, carrot and onion with the water and bring to a boil. Simmer until the lentils are tender and almost all the liquid has evaporated, 35 minutes. 


In a small saucepan, melt the butter. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Add the spice mixture to the lentils and cook, stirring, for 5 minutes. Season with salt and black pepper and stir in the lemon juice. Transfer to a serving bowl and sprinkle with the cilantro. Serve warm with rice or pita toasts.


Adapted from: http://www.foodandwine.com/recipes/african-spiced-lentil-dip

Peanut Butter-Almond Energy Bars

Super healthy (loaded with vitamins and healthy fats) these bars are a delicious treat that even the kids will love.  They are easy to assemble and don't take much time to make. Definitely better for you and your wallet than those store bought kind. These bars tend to fall apart easily so be sure to pack them tight and chill them as indicated. Enjoy! 


Ingredients
1 cup rolled oats
3/4 cup sweetened coconut (can use unsweetened)
1/2 cup sliced almonds (slivered work well or you can use whole almonds)
1/4 cup raisins or cranberries (or chopped apricots, dates...the possibilities are endless)
1/4 cup sesame seeds
1/2 cup peanuts  
3/4 cup tahini, natural peanut butter, or almond butter (or a combo - I used 1/4 cup each)
1/4 cup agave or honey
1/4 cup almond or soy milk


Directions
In a large bowl combine the oats through peanuts; stir to combine. Put the honey, nut/seed butter and milk in a microwave safe bowl and heat on high for one minute; gently stir to combine. Mix the wet ingredients into the dry ingredients until thoroughly combined. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required if you prefer a raw bar) until golden. Cut into bars and chill.


Makes 8 large bars. 

Adapted from http://www.active.com/nutrition/Articles/Pre-and-Post-Workout-Meals-in-15-Minutes.htm

Whole Wheat Cornbread

This bread has a great rustic texture. It is not too sweet or dense...it is just right. Plus, I love that it is 100% whole grain. Great served along side some spicy chili. Enjoy!


Ingredients
1 cup yellow cornmeal (I used corn grits)
1 cup whole-wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon coarse salt
1 large egg
1 cup low-fat soy milk  (you can use buttermilk instead of the soy milk and vinegar)
1 TBS vinegar 
3/4 cup fresh or frozen corn kernels (optional)
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
agave or honey for serving (optional)


Directions
Heat oven to 400 degrees. Mix soy milk and vinegar, allow to stand for 2 minutes (it will curdle). In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together the egg, curdled soy milk, corn and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.


Add remaining 1/2 tablespoon of oil to an 8" cast-iron skillet (you can use a cake pan if preferred), swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 30 to 40 minutes. Let it cool slightly. Cut into wedges and serve.



Serves 6. 


Adapted from: http://www.wholeliving.com/150860/whole-grain-skillet-corn-bread

Vegan Chocolate Cake

Initially, I thought the cake a bit bland and too "vegan" tasting (I guess I missed the butter;-). However, after putting it in the refrigerator overnight I really enjoyed it...I would not have know it was vegan or that anything was "missing." I would describe it a much healthier version of a Texas sheet cake. Enjoy!


Ingredients
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp baking soda
1 cup granulated sugar
1/2 cup canola oil 
1/2 tsp salt
2 TBS vinegar
1/2 TBS vanilla extract
1 cup soy or almond milk
1 cup vegan semi-sweet chocolate chips (or regular chocolate chips if you're not vegan)


Icing:

2 TBS oil

2 TBS water

3 TB. sifted cocoa powder

1 cup sifted powdered sugar

Directions
Preheat oven to 375. Thoroughly grease and flour one 9" square cake pan, shaking off the excess flour.


Sift together the flour, cocoa, baking soda and salt in a large bowl. Combine the soy milk and the vinegar in a glass measuring cup and let stand for two minutes to curdle. Then, pour into another bowl and add the oil, sugar and vanilla extract; whisk gently. Mix wet ingredients with the dry ingredients until combined and then fold in the chocolate chips. Pour the batter in the prepared pan and bake for about 20-25 minutes, until cakes start to separate from the sides of pan and a toothpick comes out with just a few crumbs. Remove from oven and let cool completely before removing it from the pan (It is best to apply the icing while it is still in the pan).

Icing: In a small saucepan over medium high heat, bring the water and oil to boiling.  Remove it from the heat. Whisk in the cocoa and sugar; beat until smooth. Pour over the cake, spreading the icing to the edges, and let it cool.

Adapted from the following: http://www.eatliverun.com/vegan-double-chocolate-cake-with-brown-sugar-7-minute-frosting/#more-34935 and http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysVeganChocolateCake.html

Ham and Hashbrown Cakes

I love this recipe's use of leftover ham - great for a weekend breakfast and something different than our usual pancakes or omelets. Enjoy!


Cooking tip: The cakes tended to fall apart on me so I recommend packing them together by hand rather than just scooping them onto the skillet. If you don't you may end up with a breakfast hash rather than potato cakes.  


Ingredients
1½ cups shredded or finely chopped ham
½ cup chopped green onions
2½ tablespoons all-purpose flour
¼ teaspoon salt
1 (16 to 20-ounce) bag frozen shredded hash browns
2 large lightly beaten eggs 
1/2 TBS oil


Directions
Combine the ham, green onions, flour, salt and hashbrowns. Add the eggs; toss well. Heat 1/2 TBS oil in a non-stick skillet or griddle over medium-high heat. Scoop mixture by ¼-cupfuls onto heated pan (I recommend packing them by hand); flatten slightly, and cook 5 minutes on each side or until golden brown.


Yield: 6-8 cakes


Original recipe: http://www.cookinglight.com/cooking-101/essential-ingredients/secret-ingredient-00400000056691/page16.html