Easy Peasy


What do you make for your fabulous vegan friend for dinner?  These easy peasy stuffed squashes.

Ingredients

2 medium or 3 small acorn squashes, halved
4 tablespoons olive oil
salt and pepper
2 cloves minced garlic
1 cup diced onion
2 cups organic kale, chopped
1 cup dried cranberries
zest and juice of one orange
2 packages microwaveable Ancient Grains quinoa with chickpeas

How I Made Them

Preheat the oven to 375 degrees. Line a cookie sheet with non-stick foil.  Brush the squash halves with olive oil and place face down. Roast for 30 minutes.

While the squash roasts, saute the garlic and onion in olive oil in a large skillet. Add the kale and cook until just wilted. Cook the quinoa in the microwave, then add it to the pan. Stir in the cranberries, orange juice and zest.

file

After the 30 minutes, take the squash from the oven. Use tongs to turn them over. Brush the flesh with olive oil and season with salt and pepper. Fill the cavities with the quinoa stuffing.  Put them back in the oven for another 30 minutes.

How They Turned Out

So, so yummy. I don’t even like squash and I scraped my clean.

file-1

Advertisements

68DE1EFD-7C0A-435C-B749-891B7D4D2DCA.jpegI’m not one for food fads. I avoided the avocado toast frenzy and refuse to fuse my food. Though given the chance to try molecular gastronomy, my inner science nerd totally would.

So when everyone started raving about the fancy cheese plate, I stuck to my brie in pastry and carried on. Until this Thanksgiving.

This year, I hosted Thanksgiving unexpectedly so it was only the tried and true family favorites. To fancy it up, I succumbed to the cheese plate. And now I’m a convert!

Wensleydale cheese with cranberries, a black truffle goat cheese, cheddar with mustard ale, havarti, prosciutto, two kinds of salami, olives, hummus, fig preserves, apples, and assorted crackers. Simple to make and gorgeous on the table (but kind of spendy).

 

 

It’s cruel, how an awful cold makes you crave homemade comfort food and drink but leaves you no energy to step foot in the kitchen. This take on a hot toddy requires very little effort, beyond shuffling and snuffling to the Keurig machine. (A tea pot can be used instead, if you have instant apple cider.)

Put a vanilla chai tea bag in your favorite cup. Brew an apple cider pod into your cup on the demitasse (4 oz) setting. Remove the pod and run another demitasse of just hot water.  You can add a little rum for medicinal purposes.

Tea and sympathy, easy as catching a cold.

Processed with MOLDIV

Apple Cider Chai

It’s National Doughnut Day!!  Woo hoo!!  To celebrate, I made these healthy apple cinnamon mini donuts.  They are whole wheat and sugar free (unless you glaze them).

Ingredients

1 apple, peeled and diced
1 tbs cinnamon
1 tbs plus 1/2 cup Pyure organic stevia blend
2 tbs butter, melted and cooled
1 egg, beaten
1/2 cup organic unfiltered apple juice
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp ground ginger
coconut oil for greasing the doughnut pan

How I Made Them

Preheat the oven to 350 degrees and prepare the mini doughnut pan by greasing it with coconut oil.

Combine the diced apple with cinnamon and 1 tablespoon of the stevia in a small bowl, stirring to coat all the apple pieces, and set it aside. In a large bowl, mix the flour, 1/2 cup of stevia, baking powder, nutmeg, and ginger (a fork works best). Add the apple juice, egg, and melted butter and mix until thoroughly combined.  Fold in the apple mixture.  You’ll have a thick, slightly sticky batter.

Mini donut before (2)

Fill the mini doughnut pan with the batter.  Bake the doughnuts for 18 minutes or until a cake tester comes away clean.

How They Turned Out

Yummy and guilt free!  They aren’t super sweet like the usual doughnut, but are still very tasty. You can serve them warm, or wait a bit and glaze them (in which case they aren’t sugar free anymore).

Mini donut after (2)

 

This year’s holiday dessert features the spectacular Egg Nog Poundcake I discovered last year. It’s easy peasy to make and looks gorgeous.

egg-nog-trifle-for-blog

All you need is one Egg Nog Poundcake (sans cranberries), 3 cups of cherry pie filling, and homemade whipped cream. You can add a little egg nog or nutmeg to your whipped cream, if you want.  Cut up the pound cake into cubes.  Alternate the layers of cake, cherries, and whipped cream in pretty glasses (for individual servings) or a trifle dish (for a buffet centerpiece). You can make it ahead and leave it, covered with saran wrap, in the refrigerator until you are ready for dessert. Just leave the last dollop of whipped cream for right before you serve them. FANCY!!

These are the perfect autumn sweet, great alone or with coffee or a little vanilla ice cream.

Ingredients

2 cups unbleached all purpose flour
1 cup whole rolled oats
1 tsp baking soda
1 cup organic pumpkin pie filling or 1 cup pumpkin puree plus 1 tbs pumpkin pie spice
1 cup unsalted butter
3/4 cup sugar
3/4 cup light or medium brown sugar
1 egg
1 tbs vanilla
1 cup (or more) dark chocolate chunks

How I Made Them

Preheat the oven to 350 degrees and line your cookie sheets with parchment paper.

Cream the butter and sugars together in the standing mixer.  While that goes, combine the flour, oats, and baking soda.  If you’re using plain pumpkin puree, mix the pumpkin pie spice into the dry ingredients.

When the butter and sugars are all mixed together, add the egg and vanilla.  Once those are combined, add the dry ingredients and pumpkin, alternating between the two.  When that’s all combined, remove the bowl of cookie batter from the mixer.  Fold the chocolate chunks in with a spatula.  Do not try and do this with the mixer — it will bend your beater.

Drop spoons of the cookie batter onto the prepared cookie sheets (you can make small, medium, or large cookies).  Bake the cookies for 12-13 minutes. Remove the cookies to a wire rack or counter top to cool.

How They Turned Out

20161119_081828

These are soft, cakey and super yummy — especially for breakfast.

My favorite munchkin is growing at supersonic speed, so getting plenty of protein and nutrients into him is even more important than ever.  It can be tricky though, as he can have a picky palate. This weekend’s concoction has whole wheat and oats, bananas, yogurt, and a little brown sugar — to balance the pint of maple syrup he was sure to pour on them.

Ingredients

3 large organic bananas, mashed
2 eggs
6 ounces Greek or Australian yogurt
1/2 cup brown sugar
1/3 cup canola oil
1 cup oats
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

How I Made Them:

Preheat the oven to 375 degrees and prepare a muffin top pan with a little vegetable oil.

Combine the bananas, eggs, yogurt, sugar, and canola oil together in a bowl. In a separate bowl, sift together the dry ingredients. Mix the wet ingredients into the dry ingredients, combining thoroughly.

Spoon the batter into the muffin top pan. It is a thick batter, so use a spoon to spread it in the pan.

20160724_083809

Bake for ten minutes or until a tester comes away clean.  Serve hot with a little butter and maple syrup.

How They Turned Out:

They didn’t fool the munchkin, who determined quickly they weren’t pancakes. But with enough syrup they did the trick.

20160724_085618

 

 

 

Next Page »