Monthly Archives: January 2018

PINEAPPLE BREAD

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2 c flour

2 tsp baking powder

1/4 tsp baking soda

3/4 c packed brown sugar

3 tbs butter, softened

2 lg eggs

1 (8 oz) can crushed pineapple, undrained

2 tsp ground cinnamon

2 tsp. sugar

Preheat the oven to 350 degrees. Grease a 5″x9″ loaf pan and set aside.

In a bowl, whisk together the flour, baking powder, and baking soda. In a lg bowl, combine the brown sugar, butter, and eggs, and stir well; then mix in the pineapple and its juices. Gradually begin adding the flour mixture to the pineapple mixture, and stir until thoroughly combined. Pour the batter into the prepared loaf pan, and sprinkle the top with the cinnamon and sugar. Bake for 40 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool the bread on a wire rack for 15 minutes, then remove from the pan and cover with plastic wrap until ready to serve.

makes 1 loaf

CHEESY BREAD

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1 c cornmeal

1 tsp salt

1/2 tsp dry mustard

1/4 tsp ground pepper

3 tbs sugar

3 c milk

1 c grated cheddar cheese

6 lg eggs

Preheat the oven to 350 degrees. Grease a 2 qt casserole and set aside.

Combine the cornmeal, salt, dry mustard, pepper, and sugar in a lg saucepan over low heat. When the mixture begins to bubble and thicken, gradually stir in the milk. Continue to cook over low heat and stir constantly until thickened. Stir in the cheese until melted, and remove from heat. In a separate small bowl, beat the eggs vigorously and stir a small amount (2-3 tbs) of the hot mixture into the eggs. Then add the eggs to the hot mixture, mixing thoroughly. Pour into the prepared casserole. Bake until puffy and browned, about 45 minutes. Remove the bread from the pan and cool on a wire rack or windowsill.

Serves 10-12

 

PIZZA BAKED CHICKEN

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1 tbs avocado oil OR extra-virgin olive oil

1 lb boneless, skinless chicken breasts (3-4 small breasts)

3 cloves fresh garlic, pressed

1 (15 oz) jar organic crushed tomatoes

1/2 tsp crushed red pepper flakes

sea salt and fresh ground pepper

1 tbs chopped fresh basil, plus more for serving

1/2 c high quality, freshly shredded mozzarella, or a very thin slice of mozzarella to top each breast

1/4 c mini OR regular pepperoni, nitrate free

Preheat oven to 350 degrees.

Heat oil in a lg oven-safe skillet over med-high heat.

Add chicken, season with sea salt and pepper, then sear until golden, 2 minutes per side. Transfer to a plate.

Reduce heat to med-low and add garlic to skillet.

Cook until fragrant, about 1 minute. Add crushed tomatoes, crushed red pepper flakes, and basil. Simmer for about 5 minutes.

Return chicken to skillet and arrange it nicely among the sauce.

Top chicken with mozzarella and pepperoni, then place entire skillet in your preheated oven, and bake until cooked through and no longer pink in the inside, about 15 minutes.

Garnish with fresh chopped basil and enjoy!

 

 

 

MUFFIN-TIN SHEPHERD’S PIE

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cooking spray

1 (32 oz) bag frozen shredded hash brown potatoes, thawed

1 tbs canola OR vegetable oil

1 lb ground beef

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 med onion, diced

1 tbs flour

3/4 c low-sodium beef broth OR stock

3 tbs Worcestershire sauce

1 (10 oz) pkg frozen peas and carrots, thawed (I prefer using frozen mixed veggies over the peas and carrots)

Arrange a rack in the middle of the oven and heat to 425 degrees. Coat the cups of a standard 12-cup muffin tin with cooking spray; set aside.

Press about 1/3 cup of shredded potatoes into the bottom and up the sides of each muffin well. Be sure the potatoes are packed tightly, cover the bottom well, and press up the sides of each muffin cup in an even layer.

Bake until the potatoes pull away from the sides of the muffin cups and the edges are golden brown, 20-25 minutes. Set aside, and lower the oven temperature to 350 degrees. Meanwhile, prepare the filling.

Heat the oil in a lg skillet over med-high heat until shimmering. Add the ground beef, salt, and pepper. Break the meat apart with a wooden spoon and stir occasionally until all the meat is crumbled, browned, and cooked through.

Add the onion and cook, stirring occasionally, until soft and translucent, 4-5 minutes. Add the flour, stir well to combine with the meat and onions, and cook for 1 minute. Pour in the stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Once the sauce is bubbling, stir in the carrots and peas. Cook just until heated through, about 2 minutes. Remove the pan from the heat.

Divide the meat and veggie mixture among the potato cups. Cover the muffin pan with aluminum foil and bake for 10 minutes. Cool for 2-3 minutes before removing the shepherd’s pie cups and serving.

6 servings

 

GLUTEN-FREE FLAX SEED MUFFINS

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2 med apples

1 1/2 c all-purpose gluten-free flour

1 1/ 2 c flax seed meal (see note)

1 c brown sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp kosher salt

2 lg eggs, lightly beaten

3/4 c whole milk OR unsweetened almond milk

1 tsp vanilla

1/4 c whole flax seeds

Preheat the oven to 350 degrees. Peel and puree the apples in a blender or food processor. Set aside (the mixture will turn brown). Line a 6-muffin tin with lg paper cups, and set aside.

In a lg bowl, mix the flour, flax seed meal, sugar, baking soda, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apple puree and stir to combine.

Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren’t going to rise too much.) Sprinkle the flax seeds on top of each muffin. Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5-10 minutes.

 

 

MEXICAN CHICKEN STEW

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4 tbs olive oil

1 med onion, roughly chopped

4 lg cloves garlic, roughly chopped

2 jalapeno peppers, seeded and sliced

1 tbs dried oregano

1 tsp dried cumin

1 (28 oz) can chopped tomatoes

3 c shredded cooked chicken

few dashes Worcestershire sauce

3-4 c chicken stock

1 lime

1 c cooked white rice

kosher salt

sour cream, for garnish

fresh cilantro leaves, for garnish

Heat oil in a saucepan over med heat. Add onion and saute for 1-2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1-2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

About 6 servings

ROMAN-STYLE CHICKEN

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4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 tsp salt, plus 1 tsp

1/2 tsp freshly ground black pepper, plus 1 tsp

1/4 c olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 oz prosciutto, chopped

2 cloves garlic, chopped

1 (15 oz) can diced tomatoes

1/2 c white wine

1 tbs fresh thyme leaves

1 tsp fresh oregano leaves

1/2 c chicken stock

2 tbs capers

1/4 c chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large skillet, heat the olive oil over med heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over med heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. reduce the heat and simmer, covered, until the chicken in cooked through, about 20-30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over med heat. Stir in the capers and the parsley and serve.

6 servings

 

CARROT CAKE BREAKFAST COOKIES

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2 eggs, beaten

1/2 c finely shredded carrot

1/4 c melted unrefined OR refined coconut oil

1/4 c real maple syrup

1 tsp vanilla

2 c Cascadian farm stand harvest organic vanilla, coconut and pumpkin seed granola

1/4 c ground flaxseed

1 tsp ground cinnamon

1/2 tsp fine sea salt

2/3 c golden raisins

Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a lg bowl, mix eggs, carrot, oil, maple syrup, and vanilla. Stir in granola, flaxseed, cinnamon, and salt. Stir in raisins.

Using a 1/4 cup measuring cup, place mounds of dough 3″ apart on cookie sheets. Press dough to flatten to 1/2″ thickness. (Dough will not spread during baking.)

Bake 11-13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

12 servings

HOBO BREAD

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2 c raisins

4 tsp baking soda

1 c boiling water

4 tbs vegetable oil

4 c flour

2 c sugar

1 c packed brown sugar

1/2 tsp salt

Mix the raisins, baking soda, and boiling water. Cover and let stand until cooled, or overnight.

Preheat the oven to 350 degrees.

Lightly grease a 4″ by 8″ loaf pan. In a med bowl, mix the raisin mixture with the oil, flour, sugars, and salt. Mix well. Pour into the prepared pan and bake until brown, about 1 hour.

Makes 1 small loaf.

SHOO FLY PIE

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1 9″ pie shell

1 c molasses

2/3 c boiling water

1 tsp baking soda

TOPPING:

3 1/2 c flour

1 c sugar

3/4 c shortening, softened

dash salt

Preheat the oven to 350 degrees.

In a lg bowl, combine the molasses, boiling water, and baking soda. Pour the mixture into the unbaked pie shell.

TO MAKE THE TOPPING: In a lg bowl, mix the flour with the sugar, shortening, and salt. Spread this on top of the molasses mixture in the pie shell. Bake until the center of the pie is set, about 45 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie