Recipe #9 February 26, 2013

Vegan (Dark) Chocolate Chai Tea Cupcakes

Ingredients:

1 C almond milk

1 tsp apple cider vinegar

1/3 C vegetable oil

3/4 C sugar

2 tsp vanilla

1 C  all purpose flour

1/3 C cocoa powder (I used dark chocolate cocoa)

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt    

Frosting:

1/2 C Earth Balance vegan margarine (I used butter so it was no longer vegan)

3 1/2 C powdered sugar

2 chai tea bags

2 tbsp boiling water

2 tbsp almond milk

1/4 tsp cinnamon 
 

Directions:

1. Preheat oven to 350.
2. Mix the vinegar with almond milk and let sit for 5 minutes.
3. Wisk together almond milk/vinegar with sugar, vanilla, and vegetable oil.
4.  In another bowl, stir together dry ingredients.
5. Add the wet ingredients to the dry and mix until combined.
6. Pour into greased muffin pan (or cup liners).
7. Bake for 25 minutes or until springy.
8. Cool completely before frosting.    
 Frosting:  

1. Beat the butter until soft.

2. Brew the tea in 2 tbsp of boiling water.  Let sit for 10 minutes to steep.

3. Add the 2 tbsp of almond milk to the tea.

4. Add the tea/milk mixture, plus the powdered sugar and cinnamon to the butter.

5. Continue to beat for 10 minutes until frosting is light and fluffy.

6. Frost cupcakes! I also sprinkled with cinnamon as well.

*Makes 12 cupcakes but frosting for 20!

Ingredients:
For the cupcakes:
1 c. almond milk
1 tsp. apple cider vinegar
1/3 c. vegetable oil
3/4 c. sugar
2 tsp. vanilla
1 c. all-purpose flour
1/3 c. cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt - See more at: http://www.shape.com/healthy-eating/healthy-recipes/best-healthy-cupcakes-weve-ever-seen#sthash.g0KG0I50.dpuf

Ingredients:
For the cupcakes:
1 c. almond milk
1 tsp. apple cider vinegar
1/3 c. vegetable oil
3/4 c. sugar
2 tsp. vanilla
1 c. all-purpose flour
1/3 c. cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt - See more at: http://www.shape.com/healthy-eating/healthy-recipes/best-healthy-cupcakes-weve-ever-seen#sthash.g0KG0I50.dpuf

Recipe #8 February 23, 2013

Sweet Potato Casserole

Ingredients

Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray

Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted

Preparation

1. Preheat oven to 375°.

2. To prepare potatoes, place potatoes in a Dutch oven (or a pot on the stove!), and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender (took me 40 minutes).

3. Drain; cool slightly. Peel and chop the potatoes into chunks.

4. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin).

5. Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

6. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl.

7. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows.

8. Bake at 375° for 30 minutes or until golden brown.

Recipe #7 February 18, 2013

Buffalo Chicken Mac n Cheese

Ingredients

2 cups whole wheat pasta shells
1 cup finely chopped cauliflower (I would do 2 C next time)
1 tablespoon unsalted butter
1 large onion, finely chopped



2 stalks celery (about 1 cup), finely chopped



2 cloves garlic, minced
1/2-3/4 teaspoon cayenne pepper, depending on desired heat levels
1 cup petite diced no salt added tomatoes



1 tablespoon whole wheat flour
2 cups skim milk ( I would do less, it didn't thicken well.)
12 ounces cooked chicken breast, diced
2 tablespoons buffalo sauce
1/4 cup crumbled blue cheese

 

Directions

1.    Preheat the oven to 375 degrees F. 2.    Coat a 13 x 9 inch baking dish with cooking spray.
3.    Cook pasta according to directions. While the pasta is cooking, continue with the rest of the dish.
4.    Place the cauliflower into a microwave safe dish, and cook on high 2 minutes.
5.    Add the butter to a large saucepan set over medium heat. Once the butter melts, add the onion and celery to the pan. Cook for about four minutes, until the vegetables are soft, then add the garlic. Cook for one minute.
6.    Add the cayenne pepper and tomatoes to the pan, stir to combine, then add the flour. Stir constantly for one minute, then slowly pour in the milk while stirring.
7.    Drain the pasta. Add the pasta, chicken and buffalo sauce and stir to combine.
8.    Pour into the baking dish, then top with the cauliflower and blue cheese.( We added some mild cheddar too.)
9.    Bake uncovered for 15 minutes, until bubbly. Serve immediately.

Recipe #6 February 10, 2013

Paleasagna

Ingredients:

• 1 small white onion, diced
• 1 pound of extra lean turkey (or ground sirloin)
• 1 15oz can (petite) diced tomatoes, low sodium
• 3 tbsp tomato paste
• 3 tbsp Italian spice blend
• 1 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, crushed
• 1 pound of zucchini and/or yellow squash, cut into medallion rounds
• 1/2 cup raw goat cheese, shredded (we used Mozzarella)
• 2 cups Greek yogurt
• 1 head broccoli, roughly chopped
• 1 egg

Directions:

1. In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey and cook thoroughly (baste out the fat). Add canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until thoroughly combined and  heated. Set aside when done.

2. In a medium bowl, combine cheese, Greek yogurt, broccoli pieces, and egg. Mix well.

3. Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. 

4. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.

5. Layer half meat sauce and then layer  half of cheese mixture.

6. Repeat layers (zucchini/squash, meat, and cheese).

7. We topped with an additional 1/2 C mozzarella cheese!

8. Bake uncovered for 45-60 minutes or until cheese is melted and browning.
  
*Next time I would use a smaller pan to have a thicker piece. 

Recipe #5 February 1, 2013

Banana Bread Cobbler

Cobbler Ingredients:

• 1 cup self-rising flour
• 1 cup sugar
• 1 cup milk $
• 1/2 cup butter, melted
• 4 medium-size ripe bananas, sliced

Streusel Topping:

• 3/4 cup firmly packed light brown sugar
• 1/2 cup self-rising flour
• 1/2 cup butter, softened
• 1 cup uncooked regular oats
• 1/2 cup chopped pecans

Streusel Preparation:

1. 1. Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans.

Directions:

1. 1. Preheat oven to 375°. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 11x7 inch baking dish. Top with banana slices, and sprinkle with Streusel Topping.
2. 2. Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. 
3. Serve with ice cream if desired.