Posts Tagged ‘Recipes’
Mmmmm Pumpkins!! Pumpkin pie, pumpkin muffins, pumpkin anything is yummy! Here’s our latest sorta healthy pumpkin chocolate chip muffins recipe.
2/3 cup sugar
1 cup apple sauce
1 can (14-ish oz) pumpkin
3 cups flour (I use whole wheat)
1 heaping tbsp cinnamon
1 tbsp cloves
1 tbsp nutmeg
2 tsp b. powder
2 tsp b. soda
1 tsp salt
2/3 cup chocolate chips, raisins, or dried cranberries (optional)
1/2 cup flax (optional)
Mix sugar, oil, eggs, and pumpkin in a large bowl, and mix dry ingredients together in a medium bowl.
Combine dry ingredients with wet and stir in any optional ingredients.
Bake at 350 for 20-25 minutes and enjoy!
Whenever one of us gets sick, we’ll usually make a BIG pot of homemade chicken noodle soup. And since it’s cold season and the girls have some runny noses, it’s time to make a pot. Here’s our recipe, though feel free to play with it.
2 pounds of chicken (So either a whole chicken chopped up, some chicken thighs, bone-in chicken breast, boneless chicken breast and then throw in some chicken necks for flavor, and if you can find ‘em, throw in some chicken feet with the nails chopped off. YUM!) 2 Medium Onions 5 carrots 5 stalks of celery 1 tablespoon peppercorns 1 tablespoon salt (Kosher if you’ve got it) 1 tablespoon parsley flakes 8-12 cups of water. (Enough to cover everything in the pot) Directions
- Chop up your chicken and toss it into a large stock pot.
- Wash two stalks of celery and two carrots then break them by hand and toss them into the pot. Don’t worry about pealing the carrots. We’re going to toss these after the chicken’s cooked. Take one of the onions, cut it into four and then toss that into the pot with the skin on.
- Add your spices to the pot and then fill it up with water so it covers everything.
- Cook everything on a slow boil for an hour and a half with the lid on.
- After everything’s cooked, take the pot off of the burner. Put a big colander into a big bowl and pour everything into it. Strain out the liquid and then pour the liquid back into the pot. Set aside the chicken and veg to cool.
- Dice the rest of your carrots, celery and onion and toss it into the pot with the soup stock. Cook this on low until the carrots are tender. At this time you could also mix up some dumpling if you like and cook them up.
- Now back to our cooling veg and chicken. De-bone the chicken and chop it into bite sized pieces and toss it into the lightly boiling soup stock. You can compost the cooked veggies or give them to your pet. We just used them for flavour.
- Now cook up some of your favourite noodles. We prefer whole wheat egg noodles.
- Once everything’s cooked you’re ready to serve. Spoon some noodles into a bowl and then top it with some soup. Yummy!
This our our favourite cookie recipe. They have lots of healthy ingredients in there, so you have less guilt when you have one extra cookie.
1 cup softened butter or margarine
1 cup packed brown sugar (Feel free to cut down on the sugar amounts. The cookies still turn out great. And don’t pack the brown sugar.)
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
2 1/2 cups quick-cooking oats
1/2 cup flax
1 cup chopped walnuts
1 cup semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 16 minutes in the preheated oven until lightly browned. Depending on the oven they can sometimes take up to 20 minutes to bake.
- Allow cookies to cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.
This is our favourite chili recipe. It was originally a knock off of the Wendy’s chili recipe, though we’ve made it our own. Enjoy!
2 pounds ground beef cooked and drain the fat (You can substitute double the beans for the beef if you want to keep this vegetarian)
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can black beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chilis (1 small can of chilis)
1/2 cup diced celery (2 stalks)
1 1/2 cups corn niblets
3 medium tomatoes (Fresh or 1 big can diced tomatoes)
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
Combine all of the ingredients in a large slow cooker and let it simmer for 12 hours. Be sure to include the liquid from the corn, beans, tomatoes and chilis. We often leave the slow cooker on low over night with the lid closed and then turn it up to high the next day so it’s ready for dinner. While it’s on high keep the lid open a bit so it’ll reduce and make sure you stir it every hour or so.
You could also cook this in a big pot, just make sure it has a nice thick bottom and also stir the chili more frequently.
Lately we’ve been making our cornbread recipe to go with the chili.
I’ve been making this cornbread recipe for the past few months and people seem to LOVE it! So here it is for you to try out yourself.
1 cup whole wheat flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk (Soy milk also works)
1/3 cup vegetable oil
1 can corn niblets (about 1 cup)
- Combine the milk and cornmeal in a bowl. Stir it up and let it soak for 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch round cake pan.
- In a large bowl combine flour, sugar, salt and baking powder. Stir in egg, milk, vegetable oil, corn niblets, cornmeal and milk mixture until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
- Let the cornbread cool for a few minutes and then flip it onto a cooling rack.
WARNING: These are addictive!!
2 1/4 c. chocolate chips
1 1/2 c. creamy peanut butter
3/4 c. butter
1 bag miniature marshmallows
1 c. finely chopped walnuts (Optional, though they definitely make them better)
Line an 8×12 or 2 8×8 baking pans with parchment paper or wax paper. Fill the pans with marshmallows and the chopped nuts.
Melt butter in medium saucepan over low heat. Add peanut butter to melted butter. Partially melt the peanut butter and then add the chocolate chips. Stir frequently to blend mixture thoroughly until completely melted.
Pour the chocolate mixture over everything and then work it into the marshmallows with a spatula to make sure everything gets covered with chocolate.
Allow to chill in refrigerator for at least 2 hours before serving. Okay, maybe 30 minutes if you can’t handle the wait.
NOTE: Bars should be kept refrigerated or else they’ll get really soft, which isn’t a bad thing at all. They’re easier to eat that way.
A few people have requested this recipe so I figured I would toss it up for everyone to try out.
8-10 cloves garlic minced
2 tsp soy sauce
2 tsp salt (Kosher if you have it)
2 tsp pepper
1 cup vegetable oil (You can use part olive oil, but it’ll harden in the fridge. You’ll need to let it warm up before BBQing)
2 lemons juiced
5 chicken breasts (or 2 lbs of whatever meat you want) cut into 1 inch cubes
1/4 cup oregano
2 tsp balsamic vinegar
Optional : We like to throw a few veggies chopped into bite size chunks into the container to marinade as well so that they’re super yummy as well. 1 each of an onion, red and green peppers.
Chop the chicken and veggies into 1 inch pieces and toss them into a large sealable container or at least something that you can plastic wrap tightly cause you’re going to be shaking this mixture up.
Toss the rest of the ingredients into the container with the chicken, seal it up and give it a shake.
Place the sealed container in the fridge and toss and shake it every few hours letting it marinate for at least 8 hours, though overnight is best.
When you can’t handle the wait anymore, skewer them up and pop them on the BBQ med-high heat 2.5 minutes a side (or until they appear done). Watch for flare-ups in the beginning as the marinade drips off of the chicken. The smoke just adds flavor.