tag:blogger.com,1999:blog-33330375237535988482024-03-20T10:09:55.099-05:00Juliana's Favorite RecipesJulianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.comBlogger278125tag:blogger.com,1999:blog-3333037523753598848.post-30752567660294192762024-03-19T18:55:00.001-05:002024-03-19T18:55:36.676-05:00Irish Soda Bread Muffins<p>From King Arthur Baking, via my sister, Sylvia. We grew up having Irish soda bread on St. Patrick's Day. One of us loved it; one of us didn't. These muffins are a sweeter and quicker version of the bread. If you make 12 muffins, they have 217 calories each.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;"><div><ul style="text-align: left;"><li>6 tablespoons butter (I use salted)</li><li>1 cup buttermilk</li><li>1 large egg</li><li>2 1⁄4 cups all-purpose flour (You can also use 1 1⁄2 cups of all-purpose flour combined with 3⁄4 cup of whole wheat or white whole wheat flour.)</li><li>1⁄3 cup granulated sugar</li><li>2 teaspoons baking powder</li><li>1⁄4 teaspoon baking soda</li><li>1⁄2 teaspoon kosher salt (I use Morton)</li><li>1 1⁄3 cups currants coarse sugar (Demerara, turbinado or cane) for topping</li></ul></div></div><h3 style="text-align: left;">Directions</h3><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat the oven to 400°F. Generously grease a standard muffin pan with nonstick cooking spray. You can also line the cups with cupcake papers.</li><li>In a microwave-safe bowl or pyrex measuring cup melt the butter on high power for 1-1 1⁄2 minutes. Add the buttermilk and stir well then add the egg and whisk everything together.</li><li>In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar and currants (or raisins).</li><li>Make a well in the center of the dry ingredients and pour in the buttermilk mixture. It will seem like too much flour, at first. Keep mixing, scraping the bottom and sides of the bowl just until all of the flour is incorporated. Don’t over-mix!</li><li>Scoop the dough into the prepared muffin cups. Sprinkle each with a scan 1⁄2 teaspoon of course sugar. Bake for 20-22 minutes until the muffins are nicely domed and light golden brown. Remove from the oven and allow to coop for 2 minutes then remove from the pan to a cooling rack.</li><li>Serve warm or at room temperature. Serve them plain, or with butter and/or jam.<br /></li></ol></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-9934372658553170232024-03-13T16:50:00.002-05:002024-03-13T16:50:43.296-05:00Blueberry Ricotta Muffins<p>Recipe from thisdelicioushouse.com, with modifications as indicated below. If you make 11 muffins (with my modifications), they are 240 calories each, with nearly 7 grams of protein and 29 carbs.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;"><div>2 cups all purpose flour (310 grams) - I use 1 c white flour, 3/4 c wheat flour, and 1/4 c gluten</div><div>1 teaspoon baking powder</div><div>½ teaspoon baking soda</div><div>½ teaspoon kosher salt</div><div>¾ cup sugar - I use 1/2 c</div><div>½ cup butter, softened</div><div>1 cup ricotta cheese</div><div>1 large egg</div><div>1/4 c milk</div><div>1 lemon, zested and juiced (about ½ teaspoon zest, 2 tablespoons juice) - I added 1/2 t lemon extract</div><div>1 ½ cup blueberries</div><div><br /></div><h3 style="text-align: left;">Directions</h3><div><div><ol style="text-align: left;"><li>Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or liners; set aside.</li><li>Whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, use a handheld mixer to beat together the sugar, butter, and ricotta until light and fluffy, about 3 minutes. Add in the egg, lemon juice and zest, and mix to combine. Pour in the dry ingredients and mix until batter is just combined.</li><li>Pour the blueberries into the batter and use a rubber spatula mix them into the batter (the batter will be thick).</li><li>Scoop the batter into the muffin tins. Place on center rack in preheated oven and bake just until a toothpick inserted in the muffin comes out clean; about 23-25 minutes. (NOTE: It took longer for me, probably close to 35 minutes or more.) Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.</li></ol></div></div></div><p><br /></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-65512883254624907062024-01-02T15:44:00.010-06:002024-01-02T15:44:55.680-06:00Supersized, Super-Soft Chocolate Chip Cookies<p>This recipe comes from King Arthur flour. Bear in mind that it takes 24 hours. But the cookies are yummy. 16 to 17 large (4") cookies or 28 medium (3") cookies</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">2 cups (426g) light brown sugar, packed<br />2 teaspoons table salt<br />16 tablespoons (226g) unsalted butter, cut into 1" pieces<br />1/2 cup (113g) milk, whole preferred<br />2 3/4 cups (330g) King Arthur Unbleached Bread Flour, divided<br />2 large eggs, cold from the refrigerator<br />1 tablespoon King Arthur Pure Vanilla Extract<br />1 3/4 teaspoons baking powder<br />1/4 teaspoon baking soda</div><div style="text-align: left;">2 cups (340g) semisweet chocolate, preferably 60% to 65% cocoa content*</div><p>*Use chopped wafers or bars for best results; if using chocolate chips, chop them roughly before incorporating. </p><h3 style="text-align: left;">Directions</h3><p></p><p style="text-align: left;"></p><ol style="text-align: left;"><li>In a large bowl, combine the brown sugar and salt. Set aside. </li><li>To brown the butter: In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface. </li><li>Once the butter is browned, immediately pour it over the sugar mixture (be sure to scrape out the brown bits at the bottom) and whisk vigorously to combine; this helps dissolve the sugar slightly and creates the shiny surface of the baked cookies. (The mixture will stay lumpy and won't become smooth at this point.) Set the empty saucepan aside to cool slightly. </li><li>To make the tangzhong: In the same saucepan used to brown the butter, combine the milk with 3 tablespoons (23g) of the bread flour and whisk until no lumps remain. </li><li>Place the saucepan over low heat and cook the mixture, stirring regularly with a whisk and then a flexible spatula, until it’s thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes. </li><li>Remove from the heat and transfer directly to the bowl with the butter and sugar. Whisk until mostly smooth; some lumps of the tangzhong mixture are OK. </li><li>Add the eggs and vanilla and continue whisking until smooth. </li><li>Weigh or measure the remaining 2 1/2 cups plus 1 tablespoon (307g) bread flour by gently spooning it into a cup, then sweeping off any excess. Add the bread flour to the bowl with the butter and sugar, then add the baking powder and baking soda. Using a whisk or flexible spatula, stir until well combined and no dry spots remain. </li><li>Place the bowl, uncovered, in the refrigerator and allow it to cool for 10 to 15 minutes. </li><li>While the batter is cooling, use a serrated knife to roughly chop the chocolate into coarse pieces. Avoid chopping the chocolate too fine, as small pieces will melt when mixed into the dough. </li><li>Remove the dough from the refrigerator and fold in the chopped chocolate. Cover the bowl and return to the refrigerator for 24 to 72 hours to allow the flavors to intensify. </li><li>To bake the cookies: When you’re ready to bake, remove the chilled cookie dough from the refrigerator and let it rest at room temperature for about 10 to 15 minutes to allow it to warm up slightly. Meanwhile, preheat the oven to 350°F with a rack in the center. </li><li>Scoop the dough into 85g to 90g portions; a level scone and muffin scoop works well here. If you’re scooping by hand, the mounds of dough should be about 2 1/4" in diameter. To make smaller cookies (that are still generous in size), scoop the dough into 50g portions using a jumbo cookie scoop. </li><li>Arrange the scooped cookie dough on parchment-lined baking sheets, them 3" to 4" apart. (Five dough balls fit perfectly on a half-sheet pan. The 90g cookies can be arranged in a 2-1-2 pattern; the 50g cookies can be arranged in a slightly staggered 4 x 2 pattern.) For consistently shaped cookies, roll each piece of dough into a smooth ball before baking.</li><li>Bake the large (90g) chocolate chip cookies for 18 to 22 minutes or the smaller (50g) cookies for 15 to 18 minutes, until the edges are set and the cookies are browned, rotating the pan halfway through baking to ensure even browning. (For best results, bake one pan of cookies at a time.) Remove the cookies from the oven and let them rest on the baking sheets until cool enough to handle, at least 15 minutes. </li><li>Storage information: Store leftover chocolate chip cookies, covered, for up to 5 days; their slightly crispy edges will soften and the cookies will maintain a soft texture. Freeze baked cookies for longer storage. </li></ol><p></p><h3 style="text-align: left;">Notes</h3><p></p><div><p style="text-align: left;"></p><ul style="text-align: left;"><li>To avoid scooping chilled (relatively hard) cookie dough: Scoop the dough after about 1 to 2 hours of chilling (step 11) and then return to the refrigerator to continue chilling for 24 to 72 hours. Follow the recipe as otherwise written. </li></ul><ul style="text-align: left;"><li>For a more complex, less sweet flavor: Replace up to 1 cup (170g) semisweet chocolate with bittersweet chocolate (between 70% to 75% cocoa content).</li></ul><ul style="text-align: left;"><li>To bake immediately (no overnight rest): Prepare the recipe as written through chopping the chocolate (step 10). Prepare a 9" x 13" pan with a parchment paper sling; lightly grease the shorter, exposed sides of the pan with nonstick spray. Fold in the chopped chocolate, and then immediately transfer the batter to the prepared pan. Spread the batter evenly in the pan. Bake at 350°F for 34 to 38 minutes, until well-browned and set. A toothpick or thin knife inserted into the center should come out with some moist crumbs but no raw batter. Cool the cookie bars completely before using the sling to remove them from the pan and slicing.</li></ul><ul style="text-align: left;"><li>Scooped cookie dough can be also stored in the freezer (after step 13). Bake frozen cookie dough until the edges are set and the cookies are browned, about 22 to 24 minutes. These cookies will spread slightly less than cookie dough that was baked after a 24-hour rest in the refrigerator, but they’ll still have their signature shiny appearance, soft texture, and caramelized flavor. </li></ul><p></p></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-69931219777583707462023-11-26T20:04:00.000-06:002023-11-26T20:04:04.401-06:00Chocolate Zucchini Muffins <h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">2 cups flour<br />1/2 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />2 teaspoons cinnamon<br />1/4 teaspoon ground nutmeg<br />1/3 cup vegetable oil<br />1/2 cup packed brown sugar<br />2 large eggs<br />2 teaspoons vanilla extract<br />2 cups grated zucchini<br />1/2 cup chocolate chips</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><div><ol style="text-align: left;"><li>Mix dry ingredients, except for brown sugar.</li><li>Mix wet ingredients (and brown sugar) and add to dry ingredients.</li><li>Add chocolate chips and mix.</li><li>Bake at 375 for 20-25 minutes.</li></ol><div>229 calories each for 12 muffins.</div></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-72927157470436627442023-11-26T19:56:00.004-06:002023-11-26T19:56:44.228-06:00Fresh Fruit Crisp<p>This comes from an old Better Homes & Gardens cookbook, although I cut the sugar in half.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1 cup quick oats<br />1/2 cup packed brown sugar<br />1/2 cup flour<br />1 teaspoon cinnamon<br />1/2 cup butter<br />9 apples (or whatever amount fits in a 9x13ish pan)</div><h3 style="text-align: left;">Directions</h3><p></p><ol style="text-align: left;"><li>Combine all ingredients except for apples. Use a pastry blender to cut the mixture until it resembles coarse crumbs.</li><li>Peel, core, and slice fruit to make 8-10 cups.</li><li>Place fruit in a baking dish (something on the order of 9x13).</li><li>Sprinkle with topping.</li><li>Bake at 350 for 40-45 degrees.</li></ol><p></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-52312876170445482112023-09-26T23:19:00.004-05:002023-09-26T23:19:30.728-05:00Banana Oat Breakfast Cookies<p>Healthy and tasty and even diabetic friendly. I made 9 cookies, at 90 calories each. If you add 3 tablespoons chocolate chips, add 23 calories each.</p><div style="text-align: left;">1 very ripe banana</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">1 cup quick oats</div><div style="text-align: left;">1/4 cup crushed walnuts</div><div style="text-align: left;">1/4 cup coconut flakes</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">1/2 teaspoon cinnamon</div><div style="text-align: left;">Dash vanilla</div><div style="text-align: left;">3 tablespoons chocolate chips (optional)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat oven to 350. Mix all ingredients. Using a 2 tablespoon scoop, measure 9 cookies onto a greased baking sheet. Bake for 15 minutes.</div><div style="text-align: left;"><br /></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-12165699232176675072023-08-01T14:44:00.001-05:002023-08-01T14:44:10.557-05:00Napa Cabbage Salad<h3 style="text-align: left;">Ingredients</h3><div><div>1 head napa cabbage</div><div>1 bunch minced green onions</div><div>⅓ cup butter</div><div>1 (3 ounce) package ramen noodles, broken</div><div>1 cup slivered almonds</div><div>2 tablespoons sesame seeds</div><div>¾ cup vegetable oil</div><div>½ cup white sugar</div><div>¼ cup cider vinegar</div><div>2 tablespoons soy sauce</div></div><div><br /></div><h3 style="text-align: left;">Directions</h3><div><div><ol style="text-align: left;"><li>Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.</li><li>Preheat the oven to 350 degrees F (175 degrees C).</li><li>Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.</li><li>Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.</li><li>Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.</li></ol></div></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-22536305647708831402023-08-01T14:38:00.000-05:002023-08-01T14:38:15.280-05:00Herby Fish with Wilted Greens & Mushrooms<p>from EatingWell.com</p><h3 style="text-align: left;">Ingredients</h3><div><div>3 tablespoons olive oil, divided</div><div>½ large sweet onion, sliced</div><div>3 cups sliced cremini mushrooms</div><div>2 cloves garlic, sliced</div><div>4 cups chopped kale</div><div>1 medium tomato, diced</div><div>2 teaspoons Mediterranean Herb Mix (see below), divided</div><div>1 tablespoon lemon juice</div><div>½ teaspoon salt, divided</div><div>½ teaspoon ground pepper, divided</div><div>4 (4 ounce) cod, sole, or tilapia fillets</div><div>Chopped fresh parsley, for garnish</div></div><div><br /></div><div><b>Mediterranean Herb Mix</b></div><div><br /></div><div><div>2 tablespoons dried oregano</div><div>2 tablespoons dried rosemary</div><div>2 tablespoons dried thyme</div><div>1 tablespoon dried mint</div><div>1 tablespoon dried sage</div></div><div><br /></div><h3 style="text-align: left;">Directions</h3><div><div><ol style="text-align: left;"><li>Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato, and 1 tsp. herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 tsp. each salt and pepper. Remove from heat, cover, and keep warm.</li><li>Sprinkle fish with the remaining 1 tsp. herb mix and 1/4 tsp. each salt and pepper. Heat the remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the fish and cook until the flesh is opaque, 2 to 4 minutes per side, depending on thickness. Transfer the fish to 4 plates or a serving platter. Top and surround the fish with the vegetables; sprinkle with parsley, if desired.</li></ol></div></div><div><br /></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-59772319148693616262023-08-01T14:32:00.004-05:002023-08-01T14:32:37.063-05:00Crispy Smashed Broccoli with Balsamic & Parmesan<p> From EatingWell.com</p><h3 style="text-align: left;">Ingredients</h3><div><div>8 cups bite-size broccoli florets (about 1 pound)</div><div>2 tablespoons extra-virgin olive oil</div><div>¼ teaspoon salt</div><div>¼ teaspoon ground pepper</div><div>¼ cup grated Parmesan cheese</div><div>1 tablespoon balsamic glaze (see Tip)</div></div><div><br /></div><div><div>Tip</div><div>Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other types of vinegar in well-stocked supermarkets. Or make it yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes.</div><div><br /></div><h3 style="text-align: left;">Directions</h3></div><div><ol style="text-align: left;"><li>Position oven rack 6 inches from broiler. Preheat broiler to high.</li><li>Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, about 3 minutes.</li><li>Spread broccoli on a large rimmed baking sheet. Using the bottom of a mason jar or sturdy glass, flatten each floret. Drizzle with oil and sprinkle with salt and pepper. Evenly distribute Parmesan over the florets. Broil until the broccoli is lightly browned and the cheese has melted, 3 to 4 minutes. Drizzle with balsamic glaze before serving.</li></ol><ol style="text-align: left;"></ol></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-24360606678773240032023-06-07T23:53:00.001-05:002023-06-07T23:53:40.109-05:00Chicken Tacos<p>This recipe comes from blessthismessplease.com.</p><h3 style="text-align: left;">Ingredients</h3><p>For the chicken:</p><div style="text-align: left;">1 pound boneless skinless chicken thighs<br />1 teaspoon garlic powder<br />½ teaspoon onion powder<br />½ teaspoon cumin<br />½ teaspoon smoked paprika<br />½ teaspoon chili powder<br />½ teaspoon salt<br />½ teaspoon freshly ground black pepper<br />Juice of 2 limes</div><div style="text-align: left;">1 tablespoon olive oil</div><p>For the topping:</p><div style="text-align: left;">⅓ cup finely chopped red or sweet onion<br />⅓ cup finely chopped cilantro<br />1 finely chopped jalapeño<br />Juice of 1 lime<br />Salt and pepper, to taste<br />1 lime, cut into 8 pieces</div><p>16 small corn tortillas for serving</p><h3 style="text-align: left;">Directions</h3><p></p><ol style="text-align: left;"><li>In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.</li><li>Heat a large skillet over medium to medium-high heat. When the skillet is hot, add a tablespoon of oil to the pan and then add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).</li><li>While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.</li><li>While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won't be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.</li><li>Chop the rested chicken into bite-sized pieces.</li><li>To serve, place ⅛ of the chopped chicken in each set of tortillas (still two stacked together) and top with ⅛ of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.</li></ol><p></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-56204948986287008262023-03-07T17:35:00.002-06:002023-03-07T17:35:38.096-06:00Cajun Cabbage Skillet<p> This recipe comes from the Food Network. Makes 4-6 servings.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">4 tablespoons vegetable oil<br />16 oz. chicken andouille sausages, sliced diagonally 1/4 inch thick (about 2 heaping cups)<br />2 small yellow onions, thinly sliced (about 4 scant cups)<br />salt<br />1 small head green cabbage, cored, halved crosswise and sliced 1/4 inch thick (about 12 cups)<br />1/2 teaspoon crushed red pepper<br />4 cloves garlic, minced<br />6 tablespoons apple cider vinegar<br />2 tablespoon unsalted butter<br />1 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8 inch thick (about 1 1/2 cups)<br />2 large scallions, thinly sliced (about 1/2 cup)<br />hot sauce, for serving</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><p></p><ol style="text-align: left;"><li>Heat a large cast-iron skillet or high-sided sauté pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.</li><li>Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5-7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6-8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.</li><li>Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3-4 minutes, stirring occasionally.</li><li>Sprinkle with the scallion and serve immediately with hot sauce alongside.</li></ol><p></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-73212866329446695282023-02-25T00:19:00.001-06:002023-02-25T00:19:10.368-06:00Single Serving Chocolate Pudding Cake<p>I've tried a few mug cakes. This one is actually good and very handy, as I'm the only one in the house these days who occasionally eats dessert. This recipe comes from justamumnz.com.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">3 Tablespoons Plain White Flour<br />3 Tablespoons Sugar<br />1 1/2 Tablespoons Cocoa Powder<br />1/2 teaspoon Baking Powder<br />3 Tablespoons Milk<br />2 1/2 Tablespoons Oil (or melted butter)<br />1/4 teaspoon Vanilla Essence<br />1 1/2 Tablespoons Brown Sugar<br />1 teaspoon Cocoa Powder<br />3 Tablespoons Hot Water</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><div><div><ol style="text-align: left;"><li>In a small bowl add the flour, sugar, 1st measure of cocoa powder and baking powder and stir well.</li><li>Add to this the milk, oil and vanilla essence and and mix until fully combined</li><li>Pour into a microwave proof oversized mug or dessert bowl (it will rise during baking)</li><li>Sprinkle over the brown sugar and second measure of cocoa powder</li><li>Carefully pour over the hot water</li><li>Cook in the microwave for 1 and a 1/2 minutes, remove carefully once cooked</li><li>Serve warm with ice cream, cream, custard or a delicious dessert sauce!</li></ol></div><div><b>Notes</b></div><div>Use an oversized mug or dessert bowl as it will rise and could overflow during cooking</div></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-18047304325436427612023-02-22T10:46:00.007-06:002023-02-22T10:46:58.566-06:00PF Chang's Chicken Lettuce Wraps<p> Recipe comes from damndelicious.net. Really good, while still being healthy. Bonus!</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1 tablespoon olive oil<br />1 pound ground chicken<br />2 cloves garlic, minced<br />1 onion, diced<br />¼ cup hoisin sauce<br />2 tablespoons soy sauce<br />1 tablespoon rice wine vinegar<br />1 tablespoon freshly grated ginger<br />1 tablespoon Sriracha, optional<br />1 8-ounce can whole water chestnuts, drained and diced<br />2 green onions, thinly sliced<br />Kosher salt and freshly ground black pepper, to taste<br />1 head butter lettuce</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><div style="text-align: left;"><div><ol style="text-align: left;"><li>Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.</li><li>Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.</li><li>Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.</li><li>To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.</li></ol></div></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-82907039179764532902023-02-18T19:08:00.001-06:002023-02-18T19:08:53.574-06:00Granola<p>This recipe comes from CookieandKate.com.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)<br />1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)<br />1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)<br />½ teaspoon ground cinnamon<br />½ cup melted coconut oil or olive oil<br />½ cup maple syrup or honey<br />1 teaspoon vanilla extract<br />⅔ cup dried fruit, chopped if large (I used dried cranberries)<br />Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><p></p><ol style="text-align: left;"><li>Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.</li><li>In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. (NOTE: The recipe says to add the dried fruit and coconut flakes later, but I added them here, and it worked fine.)</li><li>Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.</li><li>Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.</li><li>Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (if you haven't already put the fruit in...and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.</li><li>Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.</li></ol><p></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-88953065732804966642023-02-16T20:55:00.003-06:002023-02-16T20:55:33.757-06:00Chicken with Mustard Cream Sauce<p>This comes from letsdishrecipes.com. And it's delicious!</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">4 boneless skinless chicken breast halves<br />2 tablespoons olive oil<br />Salt and pepper, to taste<br />1/4 cup chicken broth<br />1/2 cup heavy cream<br />2 tablespoons Dijon mustard<br />1 teaspoon dried tarragon or oregano</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Instructions</h3><p></p><ol style="text-align: left;"><li>Add olive oil to a large skillet and preheat over medium-high heat.</li><li>Season chicken breasts with salt and pepper.</li><li>Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.</li><li>Pour chicken broth into hot skillet.</li><li>Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.</li><li>Pour sauce over chicken and serve.</li></ol><p></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-43143851571051583332022-12-06T15:00:00.001-06:002022-12-06T15:00:03.968-06:00Flourless Peanut Butter Muffins<p>This recipe comes from the Gluten Free on a Shoestring blog. I have no problem with gluten, but I was looking for a protein rich muffin recipe, and this fit the bill. I made 11 muffins, 308 calories and 12 grams of protein each.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1 1/2 cups (384 g) smooth, no-stir smooth peanut butter<br />1 cup + 2 tablespoons (280 g) smooth applesauce<br />3 eggs, beaten<br />1/4 cup + 3 tablespoons (147 g) honey or maple syrup<br />1/2 cup (52 g) powdered peanut butter<br />1/2 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/4 teaspoon kosher salt<br />1 1/2 ounces miniature dark chocolate chips (optional -- I used 1/2 cup)</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><p></p><ol style="text-align: left;"><li>Preheat your oven to 325°F. Line or spray the wells of a standard 12-cup muffin tin and set it aside.</li><li>In a large bowl, place the peanut butter, applesauce, eggs, and honey (or maple syrup), and beat with a handheld mixer until very well-combined. Add the powdered peanut butter, baking soda, baking powder, and salt, and mix with a spatula until just combined. Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible. (NOTE: I stirred the chocolate chips in here.)</li><li>Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth or spread the top of the batter to distribute it in an even layer in each well. Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well. (Or stir them into the batter in step 2. Your choice.)</li><li>Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (about 25 minutes). The edges and very bottom of the muffins may darken a bit too much, but it doesn’t affect the taste. Remove the tin from the oven and allow the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. They freeze exceptionally well when placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.</li></ol><p></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-74713817660584427052022-12-01T16:15:00.000-06:002022-12-01T16:15:07.707-06:00Lemon Cranberry MuffinsFound this recipe on the back of the cranberry package. As usual, I cut the sugar in half.<div><br /></div><div>2 cups fresh cranberries</div><div>1/2 cup milk (recipe called for 1 cup)</div><div>1/2 cup sugar</div><div>1/4 cup butter</div><div>1/4 teaspoon salt</div><div>2 eggs</div><div>1 tablespoon lemon zest (or 1 teaspoon lemon peel)</div><div>1/2 teaspoon vanilla</div><div>2 cups flour</div><div>2 teaspoons baking powder</div><div><br /></div><div><ol style="text-align: left;"><li>Preheat oven to 350. In large bowl, mix the milk, sugar, butter, salt and eggs. Add the lemon zest and vanilla.</li><li>In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet and stir together. Mix until batter is smooth.</li><li>Slice fresh cranberries in half. Fold cranberries into batter.</li><li>Bake for 23-27 minutes until a toothpick inserted into the muffins comes out clean.</li></ol></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-30548711783149069322022-11-22T15:41:00.003-06:002022-11-22T15:41:41.996-06:00Rainbow Jello<p> Posting here so that I don't have to bug Brynn for the recipe every Thanksgiving. Some recipes call for sour cream instead of plain yogurt. Go with your preference. Also, plan to hang out at home for several hours while you make this (one hour per flavor of jello). And try to keep folks from opening the fridge door in between layers.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">6 boxes Jello (small boxes) Assorted flavors: strawberry, orange, lemon, lime, raspberry, black cherry <br />2 cups plain jello<br />water</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><div><div>You will be making two layers from each box of jello. Use a clear glass casserole dish. The 9x13 size works great for six colors. If your dish is a little smaller, use 5 colors instead of 6. </div></div><div><ol style="text-align: left;"><li>Add one package of gelatin to one cup boiling water. Stir until completely dissolved.</li><li>Measure out ¾ cup of the gelatin mixture into a second container. To this container, add 1/3 cup of plain yogurt and whisk until it is smooth.</li><li>To the remaining jello, add 2 tablespoons cold water and mix. Pour this into a 9x13 clear baking dish and refrigerate until set (30 minutes).</li><li>After 30 minutes, pull your dish out of the refrigerator and pour the yogurt mixture over the first layer.</li><li>Place the dish back into the refrigerator for another 30 minutes to set.</li><li>Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with yogurt.</li><li>Pour the clear jello mix over the top of the set layers. Then half an our later, add the yogurt mixture.</li><li>Keep repeating this process until you have all the layers done.</li><li>Cover with foil and refrigerate.<br /></li></ol></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-79335103123669308592022-11-11T16:17:00.002-06:002022-11-11T16:17:32.487-06:00Baked Apple Cider Donuts<p> So good! This recipe comes from sallysbakingaddiction.com.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;"><div>1 and 1/2 cups (360ml) apple cider</div><div>2 cups (250g) all-purpose flour (spoon & leveled)*</div><div>1 teaspoon baking soda</div><div>3/4 teaspoon baking powder</div><div>1 teaspoon ground cinnamon</div><div>1 teaspoon apple pie spice*</div><div>1/4 teaspoon salt</div><div>2 Tablespoons (30g) unsalted butter, melted</div><div>1 large egg, at room temperature</div><div>1/2 cup (100g) packed light or dark brown sugar</div><div>1/2 cup (100g) granulated sugar</div><div>1/2 cup (120ml) milk, at room temperature*</div><div>1 teaspoon pure vanilla extract</div><div><br /></div><div><b>Topping</b></div><div><b><br /></b></div><div><div>1 cup (200g) granulated sugar</div><div>3/4 teaspoon ground cinnamon</div><div>3/4 teaspoon apple pie spice*</div><div>6 Tablespoons (85g) unsalted butter, melted</div></div><div><br /></div></div><h3 style="text-align: left;">Directions</h3><p></p><ol style="text-align: left;"><li>Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc. until you have 1/2 cup (120ml). Mine takes half an hour or more. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.</li><li>Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside. NOTE: I use a silicone donut pan, and it works quite well.</li><li>Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.</li><li>Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.</li><li>Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. </li><li>Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.</li><li>Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.</li><li>Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.</li></ol><p></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-40304976033844765962022-11-11T16:08:00.001-06:002022-11-11T16:08:15.569-06:00Best Homemade Brownies<p> This recipe comes from the Love & Lemons blog, recommended by Jared. Fudgy brownies with crispy edges.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1 1/2 cups granulated sugar (can do with 1 cup)<br />3/4 cup all-purpose flour<br />2/3 cup cocoa powder, sifted if lumpy<br />1/2 cup powdered sugar, sifted if lumpy<br />1/2 cup dark chocolate chips<br />3/4 teaspoons sea salt<br />2 large eggs<br />1/2 cup canola oil or extra-virgin olive oil**<br />2 tablespoons water<br />1/2 teaspoon vanilla</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><ol style="text-align: left;"><li>Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.</li><li>In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.</li><li>In a large bowl, whisk together the eggs, olive oil, water, and vanilla.</li><li>Sprinkle the dry mix over the wet mix and stir until just combined.</li><li>Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!</li></ol><div>NOTE: When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.</div><ol style="text-align: left;"></ol><ol style="text-align: left;"></ol><ol style="text-align: left;"></ol>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-59790182801023247602022-09-21T09:34:00.002-05:002022-09-21T09:34:16.061-05:00Broccoli-Bacon Salad<p>This comes from Betty Crocker, via my sister. 20 minutes prep, chill for 2 hours.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1/2 cup mayonnaise or salad dressing<br />2 tablespoons sugar<br />2 tablespoons white vinegar<br />1 pound broccoli, cut into flowerets (5 cups)<br />1/4 cup chopped red onion<br />1/4 cup chopped yellow onion<br />1/4 cup sunflower nuts<br />6 slices bacon, crisply cooked and crumbled</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><p></p><ol style="text-align: left;"><li>Mix mayonnaise, sugar and vinegar in large bowl. Stir in broccoli and onion; toss until coated. Cover and refrigerate 2 hours to blend flavors.</li><li>Sprinkle with nuts and bacon before serving.</li></ol><p></p><div><br /></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-19546616227196835372022-09-18T19:18:00.001-05:002022-09-18T19:18:07.173-05:00Dipping Bread<p>Recipe from https://www.inkatrinaskitchen.com/.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1 Tablespoon active dry yeast, or substitute one packet<br />1 Tablespoon sugar<br />1 Cup warm water, 105°-115°F<br />2 ½ Cups flour, separated<br />1 teaspoon salt<br />2 Tablespoons fresh rosemary + extra for sprinkling<br />2 Tablespoons butter, melted<br />Sea salt for sprinkling on top</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><p></p><ol style="text-align: left;"><li>Combine yeast, sugar, and water in a large bowl and allow mixture to become bubbly (5-10 minutes).</li><li>Add 2 cups of flour, salt, and whatever seasonings you are using. Turn out onto a floured surface and knead for about 10 minutes by hand adding additional flour as necessary.</li><li>Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, about an hour.</li><li>Punch dough down and divide into 4 sections. Let dough rest for 5 minutes.</li><li>Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes.</li><li>Just before baking sprinkle with sea salt. Bake at 400°F for 12-16 minutes until golden.</li></ol><p></p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-9746708437875324072022-09-14T22:04:00.006-05:002022-09-14T22:04:38.384-05:00Basil Vinaigrette<p>Good as a dressing, but also good as a dip for breads, a topping for tomato slices or pasta, etc.</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1 small garlic clove<br />1 cup packed basil leaves (coarsely chopped)<br />¼ cup extra-virgin olive oil<br />1 ½ tablespoons Champagne vinegar (I used balsamic)<br />Pinch of crushed red pepper<br />Salt and freshly ground black pepper</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><p>In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.</p>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-7257720365152032012022-09-12T21:45:00.002-05:002022-09-12T21:45:32.406-05:00Basil Chicken Coconut Curry<h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1 teaspoon salt<br />1/2 teaspoon ground coriander<br />1/2 teaspoon cumin<br />Small pinch ground cloves<br />1/4 teaspoon cinnamon<br />1/4 teaspoon ground cardamom<br />1/2 teaspoon freshly ground black pepper<br />1/4 to 1/2 teaspoon cayenne, or more to taste<br />1/2 teaspoon turmeric<br />1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch chunks<br />1 large onion, sliced root to tip<br />5 cloves garlic, minced<br />1 tablespoon finely chopped fresh ginger<br />1 to 2 jalapeño peppers, seeded and minced<br />2 tablespoons canola oil, rice bran oil or ghee<br />1 (14-ounce) can coconut milk<br />1 tablespoon lime juice, or to taste<br />12 to 20 fresh basil leaves, torn roughly<br />Hot cooked rice, for serving</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><div style="text-align: left;"><ol style="text-align: left;"><li>Mix the spices: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.</li><li>Sauté onions, jalapeños, ginger, garlic, spices: In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.</li><li>Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute.</li><li>Add coconut milk, chicken, simmer: Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.</li><li>Add basil, lime juice: When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.</li></ol><ol style="text-align: left;"></ol><ol style="text-align: left;"></ol><ol style="text-align: left;"></ol></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0tag:blogger.com,1999:blog-3333037523753598848.post-45138446648338220682022-05-02T09:50:00.001-05:002022-05-02T09:50:22.606-05:00Superhero Muffins<p>These come from Suzan Stegemoeller. If you make 10 muffins, each has 358 calories (if I'm using chocolate chips).</p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;"> 2 cups flour (recipe calls for almond meal; I used half wheat, half white)<br />1 cup old-fashioned oats<br />2 teaspoons ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 cup chopped walnuts<br />1/2 cup raisins, chopped dates, or chocolate chips<br />3 eggs<br />1 cup grated zucchini<br />1 cup grated carrots<br />6 tablespoons unsalted butter, melted<br />1/2 cup maple syrup<br />1 teaspoon vanilla</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><div><ol style="text-align: left;"><li>Heat oven to 350. Line muffin cups or spray them with cooking spray.</li><li>In a large bowl, combine the flour, oats, cinnamon, nutmeg, baking soda, salt and walnuts/raisins/chocolate chips.</li><li>In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.</li><li>Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top, 25-35 minutes.</li></ol></div>Julianahttp://www.blogger.com/profile/15407208541547891658noreply@blogger.com0