6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
2 large handfuls of kale, roughly chopped with thick stems removed
salt & pepper, to taste
Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
Meanwhile, during the final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
(Source: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/)
Monday, October 28, 2019
Pumpkin Muffins
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 eggs
1 15 oz can pure pumpkin puree
1/2 cup coconut oil, melted
1 tsp vanilla extract
Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
(Source: https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/)
1 cup sugar
1/2 cup dark brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 eggs
1 15 oz can pure pumpkin puree
1/2 cup coconut oil, melted
1 tsp vanilla extract
Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
(Source: https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/)
Lemon Curd
1/4 cup sugar
1 large egg
1/3 cup lemon juice
4 Tbsp butter
Add the sugar, egg, and lemon juice to a small sauce pot. Before placing the pot over the heat, whisk the ingredients together until smooth.
Place the pot over medium heat and cook while whisking continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes of whisking over medium heat for the mixture to thicken.
Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
Once all of the butter has been whisked in, transfer the lemon curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.
(source: https://www.budgetbytes.com/luscious-homemade-lemon-curd/#wprm-recipe-container-44156)
1 large egg
1/3 cup lemon juice
4 Tbsp butter
Add the sugar, egg, and lemon juice to a small sauce pot. Before placing the pot over the heat, whisk the ingredients together until smooth.
Place the pot over medium heat and cook while whisking continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes of whisking over medium heat for the mixture to thicken.
Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
Once all of the butter has been whisked in, transfer the lemon curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.
(source: https://www.budgetbytes.com/luscious-homemade-lemon-curd/#wprm-recipe-container-44156)
Mango Coconut Chia Pudding
1/2 lb frozen mango chunks*
13oz can lite coconut milk*
1 tsp sugar
6 Tbsp chia seeds
If the mango chunks are in large pieces, chop them into smaller, 1/4-inch pieces. Place half of the mango chunks , the coconut milk, and sugar in a blender and process until smooth.
Divide the remaining mango chunks between 4 small containers (10-12oz. containers). Add 1.5 Tbsp of chia seeds to each container. Finally, pour the mango coconut milk mixture into the containers, dividing it evenly between all four.
Stir the contents of each container to make sure all the chia seeds have adequate exposure to the liquid. Place lids on the containers and refrigerate over night, or up to 4-5 days.
(Source: https://www.budgetbytes.com/mango-coconut-chia-pudding/#wprm-recipe-container-30157)
13oz can lite coconut milk*
1 tsp sugar
6 Tbsp chia seeds
If the mango chunks are in large pieces, chop them into smaller, 1/4-inch pieces. Place half of the mango chunks , the coconut milk, and sugar in a blender and process until smooth.
Divide the remaining mango chunks between 4 small containers (10-12oz. containers). Add 1.5 Tbsp of chia seeds to each container. Finally, pour the mango coconut milk mixture into the containers, dividing it evenly between all four.
Stir the contents of each container to make sure all the chia seeds have adequate exposure to the liquid. Place lids on the containers and refrigerate over night, or up to 4-5 days.
(Source: https://www.budgetbytes.com/mango-coconut-chia-pudding/#wprm-recipe-container-30157)
Lemon Berry Yogurt Breakfast Bowls
1/2 cup yogurt
2 Tbsp rolled oats
1/2 Tbsp chia seeds
1 Tbsp lemon curd
2 strawberries, sliced
Place the yogurt in a bowl and top with the rolled oats, chia seeds, lemon curd, and sliced strawberries. Serve immediately.
To prepare this bowl as overnight oats, place the oats and chia seeds in the bottom of a jar or other sealable container. Top with the yogurt, lemon curd, and strawberries. Refrigerate for at least 8 hours, or up to 3-4 days.
(Source: https://www.budgetbytes.com/lemon-berry-yogurt-breakfast-bowls/#wprm-recipe-container-44181)
2 Tbsp rolled oats
1/2 Tbsp chia seeds
1 Tbsp lemon curd
2 strawberries, sliced
Place the yogurt in a bowl and top with the rolled oats, chia seeds, lemon curd, and sliced strawberries. Serve immediately.
To prepare this bowl as overnight oats, place the oats and chia seeds in the bottom of a jar or other sealable container. Top with the yogurt, lemon curd, and strawberries. Refrigerate for at least 8 hours, or up to 3-4 days.
(Source: https://www.budgetbytes.com/lemon-berry-yogurt-breakfast-bowls/#wprm-recipe-container-44181)
Chili Garlic Breakfast Quesadilla
1 large egg
1 small tortilla
1 tsp chili garlic paste
1/4 cup shredded cheddar
1/2 cup fresh spinach
In a small non-stick skillet, fry your egg until it is set.
While the egg cooks, smear 1 tsp of chili garlic paste on one half of the tortilla. Top that side with 1/4 cup of cheese. When the egg is finished, place the egg on top of the cheese (the heat helps it melt) and then put the spinach on top of the egg. Fold the tortilla over and return it to the pan (keep the heat on).
Cook each side of the quessadilla until it is golden brown and crispy (1-2 min each side).
(Source: https://www.budgetbytes.com/chili-garlic-breakfast-quesadilla/#wprm-recipe-container-33916)
1 small tortilla
1 tsp chili garlic paste
1/4 cup shredded cheddar
1/2 cup fresh spinach
In a small non-stick skillet, fry your egg until it is set.
While the egg cooks, smear 1 tsp of chili garlic paste on one half of the tortilla. Top that side with 1/4 cup of cheese. When the egg is finished, place the egg on top of the cheese (the heat helps it melt) and then put the spinach on top of the egg. Fold the tortilla over and return it to the pan (keep the heat on).
Cook each side of the quessadilla until it is golden brown and crispy (1-2 min each side).
(Source: https://www.budgetbytes.com/chili-garlic-breakfast-quesadilla/#wprm-recipe-container-33916)
Friday, October 25, 2019
White Bean Spinach Quesadillas
1 15oz. can cannellini beans
3/4 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups fresh spinach
4 oz. pepper jack cheese, shredded
1/2 cup sour cream
4 8-inch flour tortillas
Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
Cut the quesadillas in half, then serve.
(Source: https://www.budgetbytes.com/creamy-white-bean-and-spinach-quesadillas/#wprm-recipe-container-41792)
3/4 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups fresh spinach
4 oz. pepper jack cheese, shredded
1/2 cup sour cream
4 8-inch flour tortillas
Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
Cut the quesadillas in half, then serve.
(Source: https://www.budgetbytes.com/creamy-white-bean-and-spinach-quesadillas/#wprm-recipe-container-41792)
Creamy Mushroom Ramen
1/2 Tbsp cooking oil
4 oz. baby bella mushrooms
1.5 cups vegetable broth
1 handful fresh spinach
1 package ramen noodles (discard seasoning)
1/2 cup coconut milk (canned)
1 Tbsp chili garlic sauce
Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.
(Source: https://www.budgetbytes.com/vegan-creamy-mushroom-ramen/#wprm-recipe-container-45476)
4 oz. baby bella mushrooms
1.5 cups vegetable broth
1 handful fresh spinach
1 package ramen noodles (discard seasoning)
1/2 cup coconut milk (canned)
1 Tbsp chili garlic sauce
Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.
(Source: https://www.budgetbytes.com/vegan-creamy-mushroom-ramen/#wprm-recipe-container-45476)
Monday, October 14, 2019
Tom Kha Gai
1 tablespoon coconut oil
1 tablespoon Thai red chili paste
1/4-1/2 teaspoon red pepper flakes
5 garlic cloves, minced
1 pound chicken thighs cut into thin strips
4 cups chicken stock
3 bay leaves
1 3-inch piece ginger sliced into 1/2 pieces
3 stalks lemongrass
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 13 oz.coconut milk
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
3-4 tablespoons lime juice to taste
8 oz mushrooms, sliced
1 red bell pepper, chopped
Siracha/hot chili sauce to taste
Heat 1 tablespoon coconut oil over medium high heat. Add red chili paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
Add chicken stock, bay leaves, ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.
When ready to serve, ladle out lemongrass stalks, bay leaves and ginger chunks.
Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
(Source: https://carlsbadcravings.com/tom-kha-gai-thai-chicken-coconut-soup/)
1 tablespoon Thai red chili paste
1/4-1/2 teaspoon red pepper flakes
5 garlic cloves, minced
1 pound chicken thighs cut into thin strips
4 cups chicken stock
3 bay leaves
1 3-inch piece ginger sliced into 1/2 pieces
3 stalks lemongrass
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 13 oz.coconut milk
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
3-4 tablespoons lime juice to taste
8 oz mushrooms, sliced
1 red bell pepper, chopped
Siracha/hot chili sauce to taste
Heat 1 tablespoon coconut oil over medium high heat. Add red chili paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
Add chicken stock, bay leaves, ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.
When ready to serve, ladle out lemongrass stalks, bay leaves and ginger chunks.
Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
(Source: https://carlsbadcravings.com/tom-kha-gai-thai-chicken-coconut-soup/)
Southern Pimento Cheese
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced (optional)
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
(Source: https://www.allrecipes.com/recipe/189930/southern-pimento-cheese/)
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced (optional)
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
(Source: https://www.allrecipes.com/recipe/189930/southern-pimento-cheese/)
Wednesday, October 2, 2019
Pumpkin Chocolate Chip Cookies
1 cup (2 sticks, 8 ounces) butter, softened
1/2 cup (3.75 ounces) brown sugar
1 cup (7.5 ounces) granulated sugar
2 teaspoons vanilla extract
1 cup (9 ounces) pumpkin puree (see note)
2 tablespoons water
2 1/2 cups (12.5 ounces) all-purpose flour (see note)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 1/2 cups (9 ounces) chocolate chips
Preheat the oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.
The dough will be very soft. Drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won't get fired if you don't do it). If the cookies were taken out while still soft in the center, they'll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
(Source: https://www.melskitchencafe.com/chocolate-chip-pumpkin-cookies/)
1/2 cup (3.75 ounces) brown sugar
1 cup (7.5 ounces) granulated sugar
2 teaspoons vanilla extract
1 cup (9 ounces) pumpkin puree (see note)
2 tablespoons water
2 1/2 cups (12.5 ounces) all-purpose flour (see note)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 1/2 cups (9 ounces) chocolate chips
Preheat the oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.
The dough will be very soft. Drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won't get fired if you don't do it). If the cookies were taken out while still soft in the center, they'll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
(Source: https://www.melskitchencafe.com/chocolate-chip-pumpkin-cookies/)
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