Spiced Cranberry Muffins

These muffins smell and taste like fall - though don't wait that long to make them - they are too good for that. The ginger, cinnamon and cranberries compliment each other wonderfully and the canola oil lends to a super moist muffin. I hope you enjoy these as much as we did!

Ingredients
3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
3/4 cup milk (or milk alternative - soy or almond)
1 large eggs
1/2 cup canola oil
1 cup coarsely chopped fresh cranberries (leave some whole)
1/2 cup coarsely chopped walnuts, toasted 
1/3 cup brown sugar, packed
1/3 cup granulated sugar

Directions
Preheat the oven to 375 degrees F.

Line 10 muffin cups with paper liners. Stir together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, walnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one about 3/4 full. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Adapted from: http://www.foodnetwork.com/recipes/barefoot-contessa/cranberry-harvest-muffins-recipe/index.html

Red Lentil and Squash Curry Soup

Most red lentil stews I have made don't incorporate many vegetables, but with both squash and greens in this one it is a keeper in our house. Not to mention the great flavors that I spices lend to the stew. If you are looking to make this dish a bit richer and creamier, try adding some coconut milk - I used 1-2 tablespoons per serving. Enjoy!

Ingredients
1/2 TBS Extra virgin olive oil
1/2 large onion, chopped
3 garlic cloves, minced
1-2 tbsp curry powder 
1 tsp garam masala (or more to taste)
1/2 tsp ground ginger
4 cups low-sodium broth
1 cup red lentils
3 cups cooked butternut squash or pumpkin, pureed
2 cup greens of choice (I used spinach)
salt & black pepper, to taste

Directions
In a large pot, heat the EVOO over medium heat; add the chopped onion and minced garlic. Saute for about 5 minutes. Stir in the curry powder, garam masala and ginger and cook another 1-2 minutes (this really livens up the spices so don't skip this step). Add the broth and lentils and bring to a boil. Reduce the heat and simmer for 10 minutes.

Stir in the squash puree and greens. Cook over medium heat for about 5-8 minutes or until heated through and the lentils are tender. Season with salt and pepper to taste.

Serves 3-4, depending on how hungry you are ;-)

Adapted from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/

Crock-Pot Balsamic Chicken

I love the fresh tomato flavor of this dish - no tomato paste taste here. However, I did find the "sauce" a bit thin to serve over pasta, so I recommend draining the diced tomatoes in an effort to make it a bit thicker. Otherwise, it was a delicious change from your standard tomato-based pasta dinner and super quick and easy to prepare. Enjoy!

Ingredients
2 lbs boneless, skinless, chicken breasts or thighs
28 oz can diced tomatoes, drained
1 medium onion thinly sliced
4 garlic cloves, minced
1/2 cup balsamic vinegar
1 tbsp. olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Cooked angel hair pasta for serving

Directions
Pour the olive oil on bottom of slow cooker, add chicken then salt and pepper each breast. Place the sliced onion on top of chicken then put in all the dried herbs and garlic. Pour in the vinegar and top with tomatoes. Cook on high for 4 hours or low for 6-8 hours (until the chicken is tender and cooked through and the sauce has thickened a bit), serve over angel hair pasta.

Serves 4-6

Minimally adapted from: http://skinnyms.com/slow-cooker-balsamic-chicken/

Creamy Chicken Soup with Vegetables

Super quick, healthy and delicious, this soup is a great addition to my weekday recipe box. The curry flavor is fairly mild, but if you are not a fan of curry just leave it out. We enjoyed it with some rustic bread for a filling supper. Enjoy!

Ingredients
1 tablespoon olive oil
3 large carrots, diced
1/2 large onion, diced
2 cup cooked chicken, shredded
1 tablespoon mild curry powder
3 cups chicken stock or low-sodium broth
Salt and freshly ground pepper
1/2 cup coconut milk (full-fat) or half-and-half
2 teaspoons cornstrach
1 cup frozen baby peas
1/2 cup frozen corn
1 tablespoon finely chopped flat-leaf parsley (optional)

Directions
In a medium saucepan, heat the olive oil over moderate heat. Add the carrots and onion and cook over moderate heat, stirring, until slightly softened, about 4 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the stock and season with salt and pepper. Simmer over moderate heat until the vegetables are tender, about 5 minutes.

Dissolve the  cornstarch in the coconut milk to make a slurry (a fork works best here). Stir the slurry into the soup along with the peas and corn and simmer over low heat until slightly thickened, about 8 minutes. Add the chicken and cook just until heated through, 2 to 3 minutes. Stir in the parsley and serve .



Adapted from: http://www.foodandwine.com/recipes/creamy-chicken-soup-with-baby-peas-and-carrots

Dark Chocolate Pistachio Biscotti

I always think of biscotti as taking so much work and time, but with this recipe they are super easy and quite delicious. I gave these out around Christmastime and everyone loved them. I also made a version using toasted almonds instead of the pistachios and dried cranberries in place of the chocolate chunks. Both were savored to the last crumb. Enjoy!


Ingredients
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup dark chocolate chunks (I use the 365 brand ones that are dairy free)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla extract
1 cup shelled pistachios
1 egg beaten with a little warm water (for egg wash)

Directions
Preheat the oven to 325.

Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with a wooden spoon or slightly damp hands until all the flour is incorporated. Turn the dough out on a lightly floured surface and knead for a minute until smooth (don't over knead as that will make them tough).

Divide the dough in half and form each half into a long log, about 10-by-2-inches. I find it is easiest to do this on a lined (parchment or silicone mat) baking sheet rather than trying to move the logs to a baking sheet once formed. Brush with egg wash.

Bake for 20-25 minutes. Remove from oven, let cool for 10 minutes, and then carefully slice the logs diagonally with a serrated knife into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional 20-25 minutes or until golden, flipping cookies over halfway through.


Makes approximately 2 1/2 dozen biscotti. 

Slightly adapted from: http://www.eatliverun.com/dark-chocolate-pistachio-biscotti/

Vegetable Quinoa Soup

I was a bit concerned that this soup would not be flavorful enough for myself and my husband, but we really enjoyed it. He kicked it up a bit by adding some heat to it (chipotle or cayenne pepper). 

The soups was surprisingly filling and had a great fresh taste. You can mix it up by changing/adding the vegetables - maybe add some mushrooms - and by changing the type of beans - red kidneys instead of garbanzos. Enjoy!

Ingredients
1 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
1 zucchini, chopped
1 1/2 cups frozen green beans, broken or cut into 3/4-inch pieces
32 ounces vegetable or chicken broth 
1-15 ounce can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
2 tsp dried basil
2 cups cooked red quinoa*
1-15 oz can garbanzo beans, drained and rinsed
Salt and black pepper, to taste

Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, zucchini, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 15 to 20 minutes. Stir in the cooked quinoa and garbanzo beans and season with salt and pepper, to taste. Serve warm.

*Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15-20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Serves 4

Adapted from: http://www.twopeasandtheirpod.com/vegetable-quinoa-soup/

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/

Hummus (aka Hummous)

I love Middle Eastern flavors and hummus is one of my favorite dishes - it is great as an appetizer with pita chips, spread on a vegetable sandwich or smeared on a bagel for a savory breakfast. Enjoy!

Ingredients
1 - 15oz can garbanzo beans, drained and rinsed
2 cloves garlic, chopped
1 1/2 tsp salt
5 TBS lemon juice
1/3 cup tahini (sesame seed paste)
1/4 cup olive oil
1/4 - 1/2 cup water

Directions
Combine the beans through the olive oil in a blender or food processor. Add the water as needed to adjust the consistency to your preference (I used about 1/2 cup).