Six Can Chicken Tortilla Soup

 Recipe from Sarah Lythgoe, with some modifications

Ingredients

1-15oz can of corn, drained

2-14½oz chicken broth (Note: I often start with just one can of broth. Depends on how soupy you like your soup)

1-10oz can chunked chicken 

1-15oz can black beans, drained

1-10oz can crushed tomatoes, drained

Tortilla chips

NOTE: I add a small can of tomato sauce, some onion powder, garlic powder, chili powder (1 tablespoon), cumin (1/2 - 1 teaspoon) and a tiny bit of cayenne.

Directions

Put all cans into large saucepan, simmer over medium heat. Serve over tortilla chips in bowl.

Blueberry Glaze Pie

 From Ruth.

1 Baked 9”pie shell cooled

1 quart fresh blueberries

¾ cup water

1 cup sugar

3 Tbsp. cornstarch

2 Tbsp. Orange Juice

1 8 oz. pkg. cream cheese, Softened

1. Simmer 1 (one) cup berries in the water for 3-4 minutes.  
2. Combine sugar and cornstarch and add to cooking fruit, stirring continuously until syrup is thick and ruby clear.  Stir in 1 tbsp. orange juice. 
3. Mix the other tablespoon of Orange juice with the softened cream cheese.  
4. Spread on the bottom of the pastry shell and cover with remaining fresh blueberries.  Pour cooked fruit mixture over all.  Spread evenly on top.  Chill pie thoroughly before serving.

Green Couscous

Ingredients

1 cup couscous

3/4 cup boiling water or vegetable stock (I use more, enough to cover the couscous)

1 small onion, thinly sliced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground cumin

Herb paste

1/3 cup chopped parsley

1 cup chopped cilantro

2 tablespoons chopped fresh tarragon

2 tablespoons chopped dill

2 tablespoons chopped mint

6 tablespoons olive oil

1/2 cup unsalted pistachios, toasted and roughly chopped

3 green onions, finely sliced

1 fresh green chile, finely sliced

1 1/4 cup aruglula leaves, chopped

Directions

1. Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
2. Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
3. To make the herb paste, place all ingredients in a food processor and blitz until smooth.
4. Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, green onions, green chile and arugula and gently mix. Serve at room temperature.

Crack

 This dangerously addictive recipe comes from Holly Edwards.

Mix in a large bowl

1/2 box Golden Grahams

1/2 box rice Chex

1/2 of a 14 oz. bag coconut flakes

Mix in a saucepan

1 cup sugar

1 cup corn syrup

3/4 cup butter

Directions

1. On medium high heat, bring butter mixture to a boil. Boil for two minutes, stirring constantly.
2. Immediately, pour butter mixture over cereal mixture and stir to coat.
3. Spread mixture onto waxed paper to cool.

Energy Bites

These come from Brynn. I typically keep a container of them in the fridge for snacking.

Ingredients

2 cups old-fashioned oats

2/3 cup ground flaxseed meal

1 1/2 cups peanut butter

1/2 cup honey

2 dashes vanilla extract

pinch of salt

add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc. (I use chocolate chips)

Directions

1. In a food processor (or blender), process the oats until coarsely chopped. 
2. Add the flaxseed meal, peanut butter, honey, vanilla and salt. Mix until the consistency is soft but not overly sticky or crumbly.
3. If the mixture is overly dry, add peanut butter one tablespoon at a time.
4. Add in any add-in ingredients and mix with your hands until evenly combined.
5. Roll the dough into small balls and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.

Baked Tuna Patties

 1/4 cup finely chopped celery

6 tablespoons butter

3 tablespoons flour

1/4 teaspoon paprika

3/4 cup milk

1 9 1/4 ounce can tuna, drained

2 cups soft bread crumbs

2 tablespoons chopped green onion

1 egg

2/3 cup finely crushed round cheese crackers

For sauce, in a saucepan cook celery in 3 tablespoons of the butter til tender. Stir in flour, paprika and 1/4 teaspoon salt. Stir in milk. Cook and stir until thickened and bubbly. Cool slightly. Flake tuna. Mix into sauce with bread crumbs and onion. Form into eight 2 1/2 inch patties. Beat together egg and 1 tablespoon water. Dip patties into egg mixture, then into crackers. Place in a lightly greased 11x7x1 1/2" baking pan. Melt remaining butter. Drizzle over patties. Bake in a 350 oven for 20-25 minutes or until golden. Makes 4 servings.

Lavender Scones

 2 cups flour

1/2 cup rolled oats

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

1 1/2 tablespoons lavender flowers, fresh or dried

1 egg, beaten

1/3 cup honey

1/2 cup buttermilk

1 teaspoon vanilla

Preheat oven to 400 degrees. Combine flour, oats, baking powder, baking soda and salt. Cut in butter and add lavender. Make a well in the center of the flour mixture. Pour in the eggs, honey, buttermilk and vanilla. Stir just until combined. With floured hands, pat the dough into a round about 1 inch thick and cut into 8 wedges. Bake scones for 12-15 minutes, or until lightly browned. Serve with butter and honey.

Grandma Tutu's Cheese Crackers

 This comes from running buddy Amy Ostwald, who thought she got it from me, so who knows where it came from?!

1/4 cup soft butter

1/4 pound sharp cheddar, grated (1 cup)

1/2 cup flour

1/2 teaspoon salt

lightly toasted sesame seeds

Combine all ingredients except sesame seeds. Roll into a long log, 1.5" in diameter. You can use right away, but it slices better if refrigerated first. Slice 1/4" discs. Lightly press into sesame seeds. Place seed side up on an ungreased baking sheet. Bake at 375 for 12-15 minutes.

Pizza Crust

Ingredients

yields 4 servings

1 cup warm water

3 tablespoons olive oil

3 tablespoons white sugar

1 teaspoon sea salt

3 cups all-purpose flour

1 teaspoon minced garlic

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon ground black pepper

¼ teaspoon dried cilantro

¼ teaspoon paprika

2 ¼ teaspoons active dry yeast

Directions

1. Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the bread machine in order preferred by the machine. 
2. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.
3. To use the dough roll out on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings. Bake in preheated oven until golden brown, about 12 to 15 minutes. 

Pizza Sauce

 So much better than using spaghetti sauce!

Ingredients

6 oz tomato paste (1 -6 oz can)

15 oz tomato sauce (1 - 15 oz can)

1-2 TBS oregano to taste

2 TBS Italian seasoning

½ tsp garlic powder

½ tsp onion powder

½ TBS garlic salt

¼ tsp freshly ground black pepper

1 tsp sugar

Instructions

1. Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce).
2. Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well!

Knorr Spinach Dip

 This is a throwback from Scrabble nights with friends in Vermont. Pair with pita chips, and life is grand! Makes 4 cups of dip.

Ingredients

1 pkg baby spinach, chopped or 1 package frozen chopped spinach, thawed and squeezed dry (10 ounce)

1 container sour cream (16 ounce)

1 Cup mayonnaise

1 pkg vegetable soup mix (8 ounce)

1 Can water chestnuts, drained and chopped (optional) (8 ounce)

3 green onions, chopped (optional)

Directions

1. Combine all ingredients in a bowl.
2. Cover and chill in the refrigerator about 2 hours.
3. Serve with your favorite dippers to your favorite people.
4. A new serving idea: Hollow out cucumber slices and cherry tomatoes.
5. Fill vegetables with spinach dip and garnish with a sprig of dill.

No Bake Walnut Cookies

 For a pretty healthy no bake cookie option...

Ingredients

1 Cup walnuts

1/2 Cup unsweetened coconut flakes

2 Tbsp raw honey

1/2 tsp vanilla extract

1/4 tsp salt

Directions

1. Add walnuts to food processor and blend until finely ground. Add in the remaining ingredients and blend until a dough forms, about a minute.
2. Turn out the dough onto a piece of parchment paper. Using your hands, roll pieces of the dough into small balls, about 1 inch around, and space out on parchment paper. After all of the balls are formed, press down on each ball to form a flat cookie. Place in the freezer for at least 30 minutes before serving. Store in an airtight container in the freezer.

Note: Try toasting the walnuts. Also try adding cinnamon.

Soft and Chewy Oatmeal Raisin Cookies

My running buddy Sheri Sinclair passed on this recipe. She makes the cookies with dried cranberries, and they are yummy! yield: 26-30 cookies, prep time: 45 minutes (includes chilling), total time: 1 hour

Ingredients:

1 cup (230g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs

1 Tablespoon vanilla extract (yes, Tablespoon!)

1 Tablespoon molasses

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups (240g) old-fashioned whole rolled oats

1 cup (140g) raisins2

optional: 1/2 cup (64g) chopped toasted walnuts

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Directions:

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

• Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
• Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) - this makes them nice and plump for your cookies. OR even try them with Raisinets!

Creamy Herb Chicken

 Recipe comes from cafedelites.com.

Ingredients

For the Chicken:

4 chicken breasts (pounded 1/2-inch thin)

2 teaspoons each of onion powder and garlic powder

1 teaspoon fresh chopped parsley

1/2 teaspoon each of dried thyme and dried rosemary*

salt and pepper , to season

For The Sauce:

4 cloves garlic , minced (or 1 tablespoon minced garlic)

1 teaspoon fresh chopped parsley

1/2 teaspoon each of dried thyme and dried rosemary

1 cup milk (or half and half)*

Salt and freshly ground black pepper , to taste

1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Notes

• If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
• For a dairy free option, I find cashew milk the best in flavour. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!