Sunday, September 21, 2014

Old-Fashioned Potato Soup

Last Saturday was cold and dreary here in Texas.  No complaining here, but since we had extra milk in the fridge, it was the perfect day for soup.  I found this recipe and it was perfect!  We all liked it.
Old-Fashioned Potato Soup
1/4 cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme

1. Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

2. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.

3. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Saturday, September 20, 2014

Easy Crock Pot Gyros(Chicken)

I am so glad I found this recipe.   I put the chicken in the crockpot at 2 pm and dinner was ready about 5:30!  Jenna and I really liked this.
Easy Crock Pot Gyros(Chicken)

2 Tbsp. butter
1 onion, diced
1 1/2 lb. chicken, cut into 1" pieces
lemon zest from 1 (small to medium-sized) lemon
juice from 1 (small to medium-sized) lemon
1/2 c. chicken broth
2 tsp. dried oregano
salt & pepper to taste
4-6 slices of flatbread
diced (or sliced) tomatoes, to taste

For the Tzatziki Sauce (Yogurt Sauce):
3/4 c. Greek Yogurt
1 tsp. dill (dried or fresh)
1/2 c. cucumber (peeled, seeded, and diced small)
salt & pepper to taste

Add butter and onions to crock pot. When butter is melted, stir onions around to coat in butter.

Add chicken to the bottom of the crock pot, placing the pieces evenly over the onions.

Add lemon zest, lemon juice, chicken broth, oregano, and salt and pepper.
Cover and cook on high for appx. 2 hours or on low for 3-4 hours.

Combine Tzatziki sauce ingredients.

Serve by placing a little chicken mixture on each flatbread and topping with Tzatziki sauce and diced tomatoes.

Friday, September 19, 2014

Peanut Butter Trail Mix Bars

These were super easy to put together.  I had all the ingredients in my pantry to make these.  They are a dense bar and do freeze well.
Peanut Butter Trail Mix Bars

2/3 cup whole almonds
2/3 cup whole cashews
1 and 1/2 cup old-fashioned rolled oats
1/3 cup ground flax * can sub ¼ rolled oats  Beth did this....
1/2 cup mini chocolate chips
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup honey (or light corn syrup, or maple syrup)
1 cup creamy peanut butter,

Line an 8×8 baking pan with parchment paper. Leave extra on the sides to use as handles for removing the bars when they are finished. Set aside.

In a food processor (or blender), pulverize the almonds and cashews for about 10 seconds into small pieces, leaving some large chunks in tact. In a large bowl, combine the oats, ground flax, crushed nuts, chocolate chips, dried cranberries, and raisins. Mix thoroughly. Set aside.
Heat honey and add to peanut butter, stirring well.  Pour over the dry ingredients. Mix until each bit is fully coated. Scoop the mixture into prepared baking dish and press firmly until the tops are completely even. You'll want to pack it down nice and tight.

Place bars into the refrigerator to set up for at least one hour. Cut into 16 squares. Bars may be stored at room temperature for up to 10 days and in the refrigerator for 2 weeks.

Thursday, September 18, 2014

Creamy Tuscan Pasta Sauce

Jenna made this recipe last week.  It was GREAT!  She used our dehydrated tomatoes and rehydrated them in hot water to soften.  YUM!
Creamy Tuscan Pasta Sauce

4 tablespoons butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tablespoon dried basil ***
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
6 ounces Parmesan cheese, grated (about 2 cups)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
Diced fresh tomatoes, fresh basil for topping (optional)

****If you have fresh basil, scrap the dried basil and add in about 1/4 cup chopped fresh basil at the end of cooking (or do a combination of dried and fresh for maximum basil flavor).

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.

Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles

Wednesday, September 17, 2014

Sourdough Pumpkin Swirl Muffins

These were easy to make and tasted great.  I must have stirred the pumpkin in too much since I didn't see a swirl. 

Sourdough Pumpkin Swirl Muffins

1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 well beaten egg
1 cup sourdough starter (100% hydration)
1/4 cup oil
1/4 cup pumpkin puree

Preheat oven to 400 degrees and spray a 12-well muffin tin with non-stick cooking spray.

Sift flour, sugar, baking powder, baking soda, salt and cinnamon into a bowl and mix to combine. Make a well in the center. Combine egg, starter and oil. Add all at once to the dry ingredients. Stir quickly just till dry ingredients are moistened. If your starter is thicker you may need to add a little milk.  Once the ingredients are just combined, spoon in the pumpkin puree and stir just a few times, only to swirl the pumpkin evenly through the batter. Make sure not to fully incorporate the pumpkin or you will lose the swirl.

Fill greased muffin pans 3/4 full.

Bake at 400 F about 17-20 minutes. Makes 9-12 depending on the size of your muffin tins
Allow the muffins to cool for a few minutes, then transfer them to a wire rack to cool completely.

Tuesday, September 16, 2014

Cheddar and Onion Quiche

This was quick and easy to put together.  Tastes great---even with out the onions sautéed in butter---I forgot to do that and added the onion raw.

1 medium onion, chopped, 4 ounces
1-2 tablespoons butter
6 eggs
1 cup heavy cream
8 ounces cheddar cheese, shredded
1/2 teaspoon salt
Dash pepper
Dash garlic powder

Sauté the onion in butter until tender. Grease a 9-10" pie plate. Arrange the cheese evenly in the plate; top with the onions. Beat the eggs, cream and seasonings. Pour evenly over the onions. Bake at 350º 35-40 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 404 Calories; 36g Fat; 17g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 303 Calories; 27g Fat; 13g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Monday, September 15, 2014

Cumin Roasted Carrots

It's Jenna again! I was in the mood for some roasted carrots (I know, it was a weird craving!). I found this recipe on Pinterest, but I adapted it a little since I didn't have all the ingredients. It was delicious and I will be making more soon. I added a few notes in bold below! 

Cumin Roasted Carrots

serves 2-4
prep time: 10 minutes
cooking time: 30 minutes

1 pound carrots (try to choose ones that are roughly the same size)
1 tablespoon melted coconut oil *Jenna used Olive Oil
1 tablespoon coconut palm nectar (omit for Gut Cleanse) *Jenna left this out
2 teaspoons freshly ground cumin (powder)
1 teaspoon freshly ground coriander seeds 
¼ teaspoon chipotle powder 
2 teaspoons sea salt *Jenna used Eva's Salt
1 teaspoon pepper
mint leaves *Jenna Left this out!
juice and zest of 1/2 lime

Preheat the oven to 375°F
Slice carrots and grind spices.
Toss the the carrots with the coconut or olive oil, lime juice and zest (Jenna used the lime and zest before baking, as well as a little lime juice as they came out of the oven), nectar (if using) and spices.
Transfer to a baking dish and roast for about 30 minutes, or until tender and lightly browned.
Sprinkle with the mint leaves, lime juice and zest, and serve.