Recipe: Delicious Breakfast - Overnight Cinnamon Rolls

While most of my recipes on this blog are fairly healthy, I'm going to post this one with the premise that it is obviously ... uh ...

As I mentioned in the pizza crust post, we are now the proud owners of a slowly consumed 2 lb block of yeast.  And being stuck in isolation during both my son and my birthdays, I simply decided to make the best of this hoard stockpile.

In the process, the below has likely become a new family tradition - fresh cinnamon rolls for breakfast on your birthday.  Since most of the prep is done the night before, it's really not too intimidating to get up a little over an hour ahead of time to allow for final rise and bake time.  Hopefully this new tradition sticks for our family.

Enjoy!


-----

Overnight Cinnamon Rolls

Ingredients

Rolls

• 1 cup warm milk (105-115 degrees, this is important so check!)
• 1/2 tablespoon active dry yeast
• 4 tablespoons granulated sugar, divided
• 3 cups + 2-4 tablespoons flour, divided
• 1 egg at room temperature
• 2 tablespoons unsalted butter, divided and melted
• 1/2 teaspoon salt

Cinnamon Filling

• 7 tablespoons unsalted butter, softened and divided
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Cream Cheese Icing

• 4 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 1/2 tablespoon vanilla extract
• 1 cup powdered sugar

Directions

In the bowl of an electric stand mixer, add warm milk and sprinkle with yeast.  Let sit uncovered for 7 minutes at room temperature.  Add 1/2 cup flour, and 2 tablespoons sugar, whisk until blended.  Cover with plastic wrap and let rise at room temperature for 35-45 minutes (or in a 100 degree oven for 25 minutes - do not over heat or you will kill the yeast).  Mixture will look puffy.

Whisk in egg, remaining 2 tablespoons of sugar, 1 tablespoon of melted butter and 1/2 teaspoon salt.

Using the dough hook on speed 2, add flour 1/2 cup at a time, letting it blend with each addition.  After 2 1/2 cups, add more flour 1 tablespoon at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes.  Knead for 10 minutes.  Cover with plastic wrap and let rise at room temperature for 2 hours (or in 100 degree oven for 1 hour).  Dough should double in size.

Generously dust flour over a clean work surface and place dough in the center.  Sprinkle dough with flour (just enough to keep rolling pin from sticking) and roll into an even 17"x10" rectangle.  Dot the top of the dough with 6 tablespoons of softened butter and spread it out gently with a spatula. (TRUTH: I suck at this and always damage the dough, so I cheat and melt the butter in a microwave, spreading with a cooking brush.  This does cause the filling to become a little sloppy at roll up time, but it's not terribly unmanageable if you keep the bulk of the mixture away from the final roll edge, and quickly transfer the rolls once you cut them).

Stir together 1/4 cup sugar and 1 tablespoon cinnamon and sprinkle all of it evenly on the buttered dough.  Roll the dough up starting with one of the longer sides, keeping a tight roll.  Once it's rolled up, push ends in slightly to make them more uniform then slice into 12 equal sized rolls.  (Note: some people claim using unflavored dental floss makes this process easier.  I hate that crap, it usually just makes more mess for me.  Instead, I gently cut with a serrated knife, trying to avoid pushing too hard and "crushing" the roll.  Also, since you want evenly sized rolls, cut as follows: slice entire roll into 2 halves, then those portions into 2 halves again - for a total of 4 sections ... then slice each of the 4 sections into 3 rolls each.  It's much easier to make 12 evenly sized rolls this way.)

Butter sides and bottom of a 9x13 baking pan with 1 tablespoon butter and evenly space rolls in pan.  Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours).

When ready to cook, remove rolls from fridge and keeping them covered, let rise at room temperature for 1-1.5 hours (or in a 100 degree oven for 35 minutes) or until puffy.  While this is in process, don't forget to pull out the butter and cream cheese for the icing, to allow it to soften as well.

Before baking, brush tops with 1 tablespoon melted butter.  Bake at 350 degrees for 22-24 minutes or until tops are light golden brown.  Let cool in pan 15 minutes then frost warm buns generously with the cream cheese icing.

How to make icing: cream together 4 tablespoons softened butter and 4 ounces cream cheese.  Once creamy and smooth, add 1 tablespoon vanilla and mix again.  Follow with 1 cup powdered sugar and mix until fluffy (3-4 minutes), scraping down the bowl as needed.

Recipe: Delicious Breads - Easy Pizza Dough

As I mentioned in my previous posts, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

The below is one of many new discoveries I will post during her stay in my home.  This one, of course, is thanks to the stay home orders and having nothing but time to bake.  Thankfully - or I think thankfully, I am not quite sure - my husband found an online wholesaler of yeast.  So while we were without for about a week once the food shortages started here, we eventually became proud owners of a 2 lb brick of yeast.  Um ... hooray, I think?!

And credit to my student, as she's the one who proposed the recipe to try.

Enjoy!


-----

Easy Pizza Dough

Ingredients

• 1 1/2 cups warm water (105-115 degrees F - this is important, so check the temp!)
• 1 package active dry yeast (2 1/4 teaspoons)
• 3 3/4 cups flour
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

Directions

After checking for proper temperature, pour water into mixer bowl and sprinkle in yeast.  Allow yeast to proof for 5 minutes or until dissolved (as long as the yeast seems active, it is OK to mix the yeast until dissolved after the 5 minutes are up).

Add salt, sugar and olive oil to yeast mixture and gently whisk.

Starting with the mixer's paddle attachment, add flour 1/2 cup at a time and mix at level 2 until fully incorporated, scraping down the bowl if needed.  When the dough starts to form, switch to the hook attachment and continue adding flour until full amount is mixed in.

Knead dough on level 2 for 7-10 minutes, or by hand.  The dough should be  a little sticky or tacky to the touch when done.  If too wet, sprinkle in a little more flour.

Remove dough from mixer bowl and spread a thin later of olive oil over the inside.  Place dough back into bowl and turn to coat.  Cover with plastic wrap and allow to rise in a warm place for 2+ hours (or place in your oven on the "dough rise" setting for 1-2 hours).  Dough should double or triple in size.

Remove dough from oven if you are proofing there, and begin preheat to 450-475 degrees for pizza cooking.

Sprinkle a work surface with flour, turning the dough to coat.  Divide dough into 2-4 pizzas, depending on volume of rise and your desired finished pizza size.  You can let the divided portions rise for another 15 minutes if you like, or proceed immediately to the next step.

One portion at a time, hand stretch or push the dough into a round shape with a rolling pin.  Sprinkle all surfaces with flour as needed to avoid sticking.  The dough will stretch and contract several times before it holds shape - take time to allow this process to happen.

When desired size/shape has been achieved, transfer dough to pizza pan and top with sauces and toppings.  Bake fully dressed pizza in a preheated oven at 450-475 degrees until edges and toppings have slightly browned, 15-20 minutes depending on size of pizza and volume of toppings.

Recipe: Delicious Soup - Easy Carrot Soup

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.  It, in particular, was inspired by some of the things I purchased specifically to keep my pantry stocked during stay home orders ... and to cover for a mistake where I somehow kept buying bags of baby carrots every week and suddenly discovered I had 4 or 5 different bags in my fridge. 

Enjoy!


-----

Easy Carrot Soup

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 3-4 cloves garlic, chopped
• 1-2 teaspoons dried thyme
• 1 teaspoon ground sage
• 5 cups chopped carrots (or one large bag baby carrots, in my case)
• 2 cups water
• 4 cups reduced-sodium chicken broth
• ½ cup half-and-half (optional - we used non dairy)
• Kosher Salt to taste
• Freshly ground pepper to taste

Directions

Saute butter, oil, onion and celery in dutch oven until vegetables are softened / around 5 minutes.  Stir in garlic, herbs, and salt and pepper, cooking until fragrant / about 1 minute.

Add in carrots, water and chicken stock.  Bring to a "lively" simmer over high heat.  Reduce heat but maintain the "lively" simmer for 25-30 minutes.  Carrots should be cooked through and very tender.

Remove pot from heat.  Use an immersion blender to cream the soup.  Stir in cream with a spoon, then blend a second time to incorporate, at the same time ensuring you've blended any stray chunks.  Adjust salt and pepper to taste prior to serving.

Recipe: Delicious Dinner - Orange Cauliflower "Chicken"

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.  This is actually one she found and suggested, and I have to say ... it was actually really good!

Enjoy!


-----

Orange Cauliflower "Chicken"

Ingredients

• nonstick cooking spray, for greasing
• 2 cups non dairy milk
• 2 cups all purpose flour
• 2 teaspoons kosher salt
• 1 cauliflower, cut into 1 1/2 inch florets
• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 piece fresh ginger, minced
• ¼ teaspoon red pepper flakes
• ½ cup orange juice
• ½ cup brown sugar
• ¼ cup distilled white vinegar
• ¼ cup soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon sesame oil
• white rice, for serving (we used quinoa)
• 3 scallions, thinly sliced, for garnish

Directions

Preheat oven to 450˚F. Line a baking sheet with parchment paper and grease with nonstick spray.

In a medium bowl, whisk together the non-dairy milk, flour, and salt.  One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren’t touching one another. Lightly spray with cooking spray.

Bake for 30–35 minutes, until the coating is crispy and beginning to brown.

While the cauliflower is baking, make the sauce: heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2–3 minutes, until fragrant, stirring frequently to prevent burning.  Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2–3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.

In a small bowl, stir together the cornstarch and cold water with a fork.  Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.

Toss the hot cauliflower florets in the sauce until well coated.

Serve the cauliflower over rice (or quinoa) and garnish with the scallions.

Recipe: Delicious Soup - Split Pea in a Slow Cooker

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.  It, in particular, was inspired by some of the things I purchased specifically to keep my pantry stocked during stay home orders.

And ... with nothing to do with our free time outside of the home ... it paired well with our fresh, homemade sourdough bread.

Enjoy!


-----

Slow Cooker Split Pea Soup

Ingredients

• 1 one pound bag of dried split peas 
• 1 large onion, diced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, cleaned and chopped
• 3 cloves garlic, minced
• 3 springs thyme (I used dried, as I had it on hand)
• 1 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 6 cups broth, low sodium chicken or vegetable
• Kosher salt
• Fresh ground pepper
• Optional: small ham steak (approximately 6" round size), or slow cook with ham bone in soup

Directions

In a slow cooker combine split peas, onion, carrots, celery, garlic, thyme, ginger, and red pepper flakes. Pour broth over mixture, season with salt and pepper. (If you are using a ham bone, you would add it now - remove it prior to blending and shred, then reincorporate it like I mention below for the ham steak).

Cook on high for 4 to 5 hours or low for 6 to 8, until peas are completely soft.

About 30 minutes from serving, use immersion blender to incorporate vegetables fully into soup.  (I prefer a slightly lumpier texture, so I did not blend until fully smoothed.)  After done blending, finely dice warmed ham steak and stir in.  Allow soup to slow cook for another 30 minutes or until ready to serve.

Recipe: Delicious Dinner - Summer Vegetables with Sausage and Potatoes

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.

Enjoy!


-----

Summer Vegetables with Sausage & Potatoes

Ingredients

• 1 pound baby red potatoes, quartered
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Kosher salt
• Fresh cracked pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cups zucchini, chopped
• 3-4 fresh cloves of garlic, diced
• 2 tablespoons fresh rosemary
• 4-6 Italian sausage links

Directions

Preheat oven to 400 degrees.

Toss potatoes in olive oil, garlic powder, salt, pepper, and a portion of fresh rosemary.  When oven is to temperature, begin roasting potatoes.  Roasting will take 45 minutes to an hour, so you can do all other food prep after the potatoes are in to roast. (NOTE: original recipe had you skillet fry the potatoes, but with all the other vegetables I figured this would be a giant mess to stir once everything was in the pot ... not to mention, the potatoes would likely be hell sticking to the pan.  Since I prefer roasted potatoes anyway, with their slightly crispy outsides, I modified the recipe.)

When potatoes are about 15-20 minutes from being done, in a non stick skillet, begin cooking Italian sausages.

In a separate flat bottomed skillet, warm some olive oil.  Add fresh garlic and saute until fragrant.  Mix in chopped peppers and onions, remaining rosemary, and salt and pepper to taste.  Reduce heat on pan and stir until the onions become slightly brown.  Add zucchini and cook about 5 more minutes.

While zucchini cooks, check sausages to ensure they are cooked through.  When fully cooked, slice into bite sized rounds and add to vegetable skillet.  You can add the sausage even if the zucchini is still cooking, the vegetables will gain some flavor from the sausage this way.

When fully roasted, add the potatoes to the skillet.  Stir to incorporate and serve.

Recipe: Delicious Dinner - One Pan Mexican Quinoa

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.

Enjoy!


-----

One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa (I increase this to 1.5 cups to have a little extra)
• 1 cup vegetable broth (also increase this 1/2 cup if you increase quinoa)
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (14.5 oz.) can fire roasted diced tomatoes (I used a larger can with the increased quinoa)
• 1 cup frozen corn kernels (these can be microwaved separately and added at time of serving if you have food allergies)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and fresh ground pepper to taste
• 1 avocado, diced
• Juice of 1 lime
• chopped fresh cilantro for garnish
• OPTIONAL: you can top with a little shredded cheese, sour cream, or your favorite salsas.  I'd also think you could easily add in your favorite cooked meat at the end, though I haven't done this yet ... maybe chorizo would add some interesting flavor?  And of course, because I'm always thinking to add more vegetables, I'm debating adding chopped bell pepper in with the onions while they cook ... decisions, decisions!

Directions

Heat olive oil in a large skillet over medium high heat. Add onion, garlic and jalapeno.  Cook, stirring frequently, until the onion starts to sweat, about 2-3 minutes.

Stir in quinoa, vegetable broth, beans, tomatoes, corn (or save corn to the end if you have food allergies), chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. (If you increase quinoa and tomatoes, you may need to increase your seasoning as well).

Stir in lime juice (and any fully cooked meats, if you choose to add them).

Serve individual portion with avocado, cilantro, and any other toppings as you choose.

Recipe: Delicious Dinner - Buttered Chicken

Yikes.

In preparing this post, I realized that I haven't published a new recipe idea in over a year.  Which only serves to highlight how poorly I've been managing my diet since I had a baby.

Well, bygones are bygones.  I can't change the past at this point, so I'm not going to dwell on it.

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  Which ... now with everything going on, that statement has a very unsure meaning.  I guess I should clarify that she is scheduled to be with us through mid June.

Anyway - our exchange student has some mild food allergies which has inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.

Enjoy!


-----

Buttered Chicken

Ingredients

• 1 medium-large onion, chopped
• 3 cloves garlic, minced
• 1 one inch piece of fresh ginger, peeled and minced
• 1 tablespoon and 1 teaspoon garam masala, divided
• 1/2 teaspoon and 1/4 teaspoon ground turmeric, divided
• 3/4 teaspoon and 1/2 teaspoon ground cumin, divided
• 2 pounds boneless, skinless chicken breasts
• Kosher salt
• Fresh ground pepper
• 6 tablespoons unsalted butter
• 1 cinnamon stick (I substituted about 1/2 teaspoon ground cinnamon)
• 1 tablespoon tomato paste (I wanted extra sauce to cover vegetables, so I used an entire small can)
• 1 (16 oz.) can tomato sauce (I wanted extra sauce to cover vegetables, so I used an entire 28 oz. can of whole plum tomatoes, blended in a blender with the tomato paste)
• 1 1/4 cups water (I skipped this due to the extra tomato)
• 1/2 cup heavy cream (I substituted in So Delicious non dairy creamer)
• 1 table spoon lemon juice
• chopped fresh cilantro for garnish
• serve with basmati rice (or in my case, quiona) and naan bread
• OPTIONAL: since I always want more vegetables in my dishes, I opted to add in a small bag of frozen cut green beans, and also a drained and rinsed can of chickpeas 

Directions

In a small bowl: combine 1 tablespoon garam masala, 1/2 teaspoon ground turmeric, 3/4 teaspoon ground cumin.  (If you are using the ground cinnamon, you can also add it here.  If you are using the extra tomato sauce like I did, pump up your seasonings just a bit.)  Set aside.

In a large bowl: combine 1 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/2 teaspoon ground cumin in a large bowl. Cut 2 pounds chicken into 1-inch pieces, add to the the large bowl, season with kosher salt and black pepper, and toss to evenly coat.

Melt 4 tablespoons unsalted butter in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook until browned on all sides, about 7 to 8 minutes. Transfer the chicken to a plate; it might not be cooked through.

Add the onion mixture to the pan and cook, stirring frequently, until beginning to soften, about 2 minutes. Add the spices from the small bowl, cinnamon stick, and 1 tablespoon tomato paste, and cook 1 minute more.

Add the can of tomato sauce, 1 1/4 cups water, and the chicken and any accumulated juices, and stir to combine. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce slightly thickens and the chicken is cooked through, 8 to 10 minutes.

(Since I had the tomato and paste in the blender, I just poured that all in at once instead of putting the tomato paste in with the cooking onions.  I also added in my extra vegetables at this point.  Since my pot was considerably more full, I let this simmer closer to 20 minutes ... partly because I had the quinoa cooking at the same time, and was waiting on it to finish).

Add 1/2 cup heavy cream, 2 tablespoons unsalted butter, and 1 tablespoon lemon juice to the chicken, and stir to combine. Taste and season with salt as needed. Garnish with the cilantro and serve over basmati rice or with naan.

Recipe: Delicious Slow Cooker Meal - Easy Vegetarian Coconut Curry

Having just settled into the new house, my husband and I have been entertaining a lot of visitors lately who've been patiently waiting to check out our digs.

BUT ... since we are still working on the final details of unpacking and moving in, and also want to ensure the house is relatively clean and tidy for visitors, there hasn't been a ton of spare time for us to invest in long and drawn out meal preps for said visitors.

Thank goodness it's fall and slow cooked crock pot meals are seasonally appropriate.

This past weekend, I was really in the mood for something curry and slow-release carb friendly (read: diabetic appropriate for my guests).  After googling, I stumbled across this recipe and figured it was worth a shot.

Following the recipe mostly as written, the only substitutions I made were:

     (1) I used regular soy sauce instead of gluten free tamari
            (I didn't want to buy another bottle to clutter up my fridge)

     -and-

     (2) I used 36+ ounces of coconut milk
            (my cans were 12-13 oz each, and I wasn't going to waste the last bit for no reason)

Serving the curry over brown rice, which I prepared on the stove top separately, I found my end dish to be somewhat watery (likely due to my excess coconut milk), and in need of more seasoning.  For the future, to help with the excess liquid and to save myself the need to make a side of rice, I plan to omit the rice all together and just pump the quinoa in the slow cooker WAY up (maybe 1-2 cups into the cooker directly).  I also plan to swap the turmeric for curry powder in order to add more spices into the mix, and will likely double or triple that portion as well.

For those of you must have meat people, this curry would pair perfectly with seared chicken breasts.  After letting the slow cooker go all day, about an hour before serving simply cook a few breasts on your stove top, cut the meat into slices or cubes, and stir into the slow cooker.  This will allow the chicken to absorb some of the flavor prior to serving without it getting over cooked in the coconut milk.

Also - when I made this, I put my slow cooker on high for close to 4 hours and my vegetables were all still mostly raw, despite the original recipe's instructions.  To speed things along, as this was lunch and we didn't have time to spare, I transferred from a slow cooker to a stock pot and simmered on the stove for another 20 minutes or so ... which proves that any slow cooker meal is also stove top friendly in a tighter time frame, so don't be shy to make this directly on your stove top if you don't own a crock pot of some sort.  I'd guess an hour simmering on the stove top, omitting slow cookers entirely, should suffice.

Anyway, since the original recipe as is was still quite good - below is the recipe as I prepared it, without the modifications noted above.

Enjoy!


-----

Easy Vegetarian Coconut Curry

Ingredients

• 1 medium-large white onion, diced
• 1 medium-large sweet potato, scrubbed clean and diced
• 1 large head of broccoli, cut into bite sized florets 
• 15 oz can garbanzo beans (chickpeas), drained and rinsed
• 1/4 cup uncooked quinoa
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon ground turmeric
• 2 teaspoons tamari (or regular soy sauce)
• 2 teaspoons salt (or omit salt and add extra soy sauce)
• 28 oz can diced tomatoes
• 3 cans, 12-13 oz (+/-) each, coconut milk (or 30 oz if you can find it)
• 1 cup water
• optional: cooked rice for serving curry over, chopped parsley garnish

Directions

Spray interior of slow cooker with non stick olive oil spray.

Place diced onion and sweet potato on bottom of bowl.  Top with broccoli florets, drained beans, and uncooked (dry) quinoa.  Layer in garlic, ginger, turmeric, tamari (soy sauce) and salt.  Pour in entire can of diced tomatoes, including juices.  Top with coconut milk and water.

Place lid on slow cooker and turn on heat.  High setting will take 4-6 hours, low setting will take 8+.

Makes a very large dish.  Will feed 6-8 hungry adults, likely with leftovers to spare.

Recipe: Delicious Dinner - Easy One Pot Pasta Puttanesca

So ... I haven't posted in awhile. 

That's because, we decided somewhat impulsively to put our house on the market. 

And ... we think it's sold.  Fingers crossed.  (Inspections pending).

More on that in a future post, once everything clears. 

Anyway, for those of you who haven't had to sell a house before, just know that you have to keep EVERYTHING in 100% clean, pristine condition at all times.  I call it museum house - pretty to look at, but don't touch. 

Imagine owning a museum house with a 2 year old toddler.  It's loads of fun.  Especially when I'm trying to still cook somewhat healthy meals for our family and avoid eating out as much as possible.

Needless to say, finding options to cook in the house that:

     (1) don't make too much mess
          -or-
     (2) don't smell up the house

... it's been challenging. 

Thankfully, I found this recipe, quite by accident actually (some page on Facebook I follow posted it or something, I don't recall).  Internet to the rescue!

I improvised the above recipe somewhat, as I prefer not to use store bought pasta sauce.  And if I don't say so myself, the end result was quite good. 

Fair warning: my dish ended up a little more saucy than some might prefer, but I like a saucier dish.  If you prefer something with less sauce, try using the smaller size of tomato sauce (12-18oz) rather than the larger (24ish ounces). I would also recommend starting with 1.5 cans of chicken stock, and then adding the remaining 1/2 can as needed.

Enjoy!


-----

Easy One Pot Pasta Puttanesca

*photo per the original link above, below recipe is my amended version

Ingredients

• 1 can diced tomatoes with garlic and onion (smaller, 12-18 oz size)
• 1 can diced tomatoes with Italian seasoning (smaller, 12-18 oz size)
• 1 can plain tomato sauce (larger, 24oz+/- size)
• 1 can tomato paste (smaller, 5-6oz size)
• 2 cans reduced sodium chicken stock (smaller, 12-18 oz size)
• 1 box whole wheat pasta, any style (I used rotini, 13-14 oz size)
• 1 can of quartered artichoke hearts, drained
• 8 oz pitted and halved kalamata olives
• 2-3 tablespoons capers
• crushed red pepper and garlic to taste

Directions

Place uncooked pasta in large pot.  Cover with chicken stock, tomato sauce, and diced tomatoes (do not drain diced tomatoes).

Continue to add in remaining ingredients, being careful to ensure pasta stays covered with liquid.  I gently placed the artichokes, tomato paste, olives, capers, etc on top and chose not to stir until the base liquid began to simmer.

When simmering begins, gently stir every 1-2 minutes. 

Cook until pasta is desired texture, typically 8-10 minutes.  Serve as is, topped with your favorite cheese, or with a side of meatballs or Italian chicken.

Makes a very large dish.  Will feed 4-6 hungry adults, likely with leftovers to spare.

Recipe: Delicious Dinner - Seared Peppercorn Tuna Steaks

A few weeks ago, I was cruising the fresh fish case at the grocery store.  On a whim, I picked out a couple of tuna steaks to take home.

Since my husband is a great cook, I left the rest up to him.  After finding this recipe, he added a few fresh veggie sides, and dinner was served.

Enjoy!


-----

Seared Peppercorn Tuna Steaks

Ingredients

• 2 tuna steaks
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 tablespoon butter
• 2 tablespoons olive oil
• 1 teaspoon whole peppercorns
• vegetable and starch sides of your choice (recipie not included here)

Directions

Season the tuna steaks with salt and cayenne pepper.
Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. 

Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.  (I was in the mood for a more well done steak on this day, so my husband added an extra 90 seconds to my cooking time overall).

When plating, be sure to top the steaks with any peppercorns that are in the pan.  You will be surprised by their mild flavor and fun, crunchy texture.

Recipe: Delicious Dinner - Herb Crusted Cauliflower Steaks with Beans & Tomatoes

On Tuesday, a Facebook friend of mine posted the below photo of their dinner and my mouth watered.  I haven't had a chance to cook this recipe yet, but I wanted to share it here so I could find it again in the future.

Enjoy!


-----

Herb Crusted Cauliflower Steaks
with Beans & Tomatoes

 

 

 

 

 

 

 

 

Ingredients

• 1 large head of cauliflower (about 2 pounds)
• 1/2 cup olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 8 ounces green beans, trimmed
• 3 garlic cloves, finely chopped
• 3/4 teaspoon finely grated lemon zest
• 1/3 cup chopped parsley, plus more for serving
• 1/3 cup panko (Japanese breadcrumbs)
• 1/4 cup freshly grated Parmesan
• 1 (15-ounce) can white beans, rinsed, drained
• 1 cup golden or red cherry tomatoes (about 6 ounces), halved
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard

 

Directions

Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use.

Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.

Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.

 Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.

Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5–7 minutes more.

Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.

Note: In order to cut large, 1" "steaks" from a head of cauliflower, the center root must remain intact. To serve 4, use 2 large heads of cauliflower. Roast remaining cauliflower alongside "steaks" or incorporate in soup, salad, or another use. For a vegan version, swap in vegan mayonnaise for regular mayonnaise.

Slicing Wrong My Entire Life

You guys!  I just found out my entire life I've been slicing avocado wrong. 

ZOMG!  #LIFEFAIL

Check this out.  It may be a little dorky, but it DOES kind of look cool.

"Rather than halve the avocado lengthwise, halve it crosswise, around the pit. If the avocado is ripe, at this point you can simply give the avocado a gentle squeeze and the pit will drop right out. No dangerous knife-wielding necessary! But the real magic comes once the pit is outta there.

You scoop out the avocado from the peel (or use your hands to actually peel the two halves if you're a perfectionist), then slice the avocado into rings. At this point you can top your salad or sandwich with the rings or you can halve them, which is my preference so that you get nice thick gorgeous slices like these."

Recipe: Delicious Side or Entree - Simple Stir Fried Bok Choy

Earlier this week I posted a collection of all my recipes ever mentioned on my blog, and I realized I never actually documented one of my favorite go-to fresh veggie stir fry options.  I really enjoy the simplicity and taste of this dish, and find it to be one of my favorite "throw anything in it and it works" dishes - tastes great with chicken and served over brown rice, or beef and noodles, or ... whatever, really.

So here it is!  Enjoy!


-----

Simple Stir Fried Bok Choy

 

 

 

 

 

 

 

Ingredients

• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 1 tbsp. fresh minced ginger
• 8 cups fresh bok choy
• 2 tbsp. soy sauce

 

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

If serving with a rice or noodle, or adding a protein to the dish, be sure these items are fully cooked prior to preparing the bok choy.

Recipe Recap

It's been awhile since I've posted a recipe, and when I went to think about which recipe to post today, I realized ... I've never done a comprehensive listing of all the recipes I've featured on this blog.

So here it is - a collection of all the recipes I've posted thus far.  I've grouped them by offering to make more sense of them.

Enjoy!


---


Breakfasts, Muffins, Etc.

Slow Cooker Apple Cinnamon Steel Cut Oats

 

Peanut Butter Applesauce Muffins

 

Healthy Banana Chia Muffins

Sandwiches and Snacks

Edamame Hummus Wrap

 

 

 

Cauliflower Popcorn

 

 

Soups & Salads

 

Kale Chili

 

 

Roasted Tomato Base

 

Simple Tomato Soup From Scratch

  

 

Herb Crusted Warm Goat Cheese Salad with Apples and Dijon Dressing

Sweet Potato & Mixed Green Salad with blue cheese and walnuts served with honey vinaigrette dressing

Main Entrees

 

Chicken & Potato Roti

 

 

Chipotle Sweet Potato, Black Bean & Guac Tacos

 

 

Asian Style Turkey Burgers

 

Feta Stuffed Portabella Burgers

 

 

Roasted Tomato Base

 

 

Turkey Mushroom Meatballs and Zucchini Pasta

 

 

Skillet Gnocchi with Chard & White Beans

 

 

 

Mediterranean Turkey w/Swiss Chard Over Polenta

 

 

 

Bonus - How to use CSAs

This category isn't quite a step by step recipe option, but at least gives you some creative ideas on what to cook if you are signed up for a CSA in the Minnesota or Midwest area.  Ingredients in my CSA boxes varied each week, so I noted below what I had. 

One thing of note: I still like to reference the ginger and garlic bok (bock or pac) choi recipe I used during my CSA trial on a regular basis.  So delicious!

Week One
Kale, Panisse Head Lettuce, Pac Choi, Vitamin Greens, Cilantro, Summer Squash, Scallions, Kohlrabis, and Spinach

Week Two
Romaine Lettuces, Pac Choi, Broccoli, Radishes, Kohlrabi, Summer Squash (Pattypan, Zephyr, or Zukes), Red Scallions and/or Green Scallions, Collard Greens, Basil, Culinary Sage, and Spinach

Week Three
Napa Cabbage, Arcadia Broccoli, Cilantro, Parsley, Summercrisp Lettuces, Bright Lights Swiss Chard, Summer Squash/Zukes, Cucumbers, Scallions and Fennel

Recipe: Delicious Soup - Simple Tomato Soup from Scratch

Over the Christmas holiday, finding myself short on groceries and having unexpected company en route for lunch, I was in a bind.  Looking in the pantry, the only thing I had in large enough bulk to make a sizable meal for 4 adults was canned tomatoes.

D'oh!

But - ah ha!  It's lunch.  I don't need a huge meal, right?  So I got the idea to try tomato soup from scratch and serve it with a side of bread and various raw veggies. 

I'm glad I punted, because I was pleased with the result.

The below is a merger of a few different recipes I found online.  Enjoy!


-----

Simple Tomato Soup from Scratch

 

 

 

 

 

 

Ingredients

• 1 quart jar of tomatoes with juice (roughly 4 cups canned, feel free to use store purchased)
• 2 cups chicken or vegetable stock
• 1 small/medium onion, diced
• 1 tsp. thyme
• 1 tbsp. tomato paste (approximate)
• Butter or oil for sautéing
• Salt and pepper to taste

 

 

Directions


1. Sautee diced onions in butter or oil until translucent.  Add tomatoes, chicken stock, and thyme.  Bring to low simmer for 5-10 minutes.

2. Using an immersion blender, blend simmering mixture into a smooth, liquid soup.  Add tomato paste as needed to enhance color of soup (some home canned tomatoes are less red than others, so the tomato paste helps enrich the look of the soup).  Continue simmering for another 5-10 minutes.

3. Taste soup.  Season with salt and pepper to taste.  Allow to simmer on low until you are ready to serve, or at least 30 minutes in total.

4. Store leftovers in refrigerator. Also freezes well. 

Recipe: Delicious Hot Breakfast - Slow Cooker Apple Cinnamon Steel Cut Oats

Happy National Oatmeal day!

I bet you didn't know today was reserved just for oatmeal, did you?  I sure didn't.  But with cool fall weather here, and wanting to eat warm things more often, the timing seems about right.

In honor of the holiday, I thought I'd share a slow cooker recipe I found a few years ago that's both healthy and delicious.  Enjoy!


-----

Slow Cooker Apple Cinnamon Steel Cut Oats

 

 

 

 

 

 

Ingredients

• 2 apples, cored and diced into 1/2 or smaller pieces (or go for more - it's healthy anyway!!)
• 1 and 1/2 cups almond milk
• 1 and 1/2 cups water
• 1 cup uncooked steel cut oats
• 2 tablespoons brown sugar (or similar sweetener, maple syrup for example)
• 1/2 teaspoon cinnamon
• Chia seeds, to taste (optional, ground flax seeds are also a nice addition)
• Optional additions - raisins, walnuts, etc.

 

Directions


1. Coat inside of 3-1/2 quart or larger slow cooker with a non-stick substance (butter, coconut oil, non-stick spray, etc).  **FYI - I own a larger, oval crock pot, so I made a double of the above which filled my crock quite well.  I also mixed half regular oats and half steel cut to make for a more "traditional" looking oatmeal.

2. Add all ingredients to slow cooker. Stir, cover, and cook on low for approximately 7 hours.  Longer for a double batch.  Make sure you check the oats visually after 5-6 hours of cooking - slow cooker times can vary.

3. When oats are done cooking, spoon oatmeal into bowls, add extra toppings if desired (extra raisins, nuts, more apples, etc), and enjoy.

4. Store leftovers in refrigerator. Also freezes well.  To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup almond milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.


Approximate Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts