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Tuesday, December 27, 2016

Moroccan Spiced Chickpea Soup

Moroccan Spiced Chickpea Soup
adapted from Food Network

2 to 3 tablespoons oil
1 medium shallot (diced)
3 to 4 cloves garlic (minced)
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can fire-roasted tomatoes
3 (15-ounce) cans chickpeas (drained and rinsed)
3 to 4 carrots (chopped)
1 quart broth (vegetable or chicken)
2 teaspoons sugar
salt and pepper, to taste
1 (5-ounce) package baby spinach

Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent.

Lower heat and add spices and saute about a minute. Add tomatoes, chickpeas, carrots, broth, sugar, salt, and pepper. Chickpeas should be covered with liquid. If level is low, add water until the chickpeas are covered.

Bring to a simmer, then lower heat and gently simmer for 45 minutes.

Remove soup from heat and stir in the spinach until wilted.

Thursday, December 22, 2016

Pumpkin Cupcakes with Brown Sugar-Cinnamon Cream Cheese Frosting


Pumpkin Cupcakes with Brown Sugar-Cinnamon Cream Cheese Frosting
source: Sally's Baking Addiction

1 and 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2/3 cup packed dark brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla extract

Preheat oven to 350°F and line two cupcake tuns with 14 cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and set aside.

In a medium bowl, mix together the brown sugar and eggs together until combined. Then whisk in the pumpkin, oil, milk, and vanilla until combined. 

Pour the wet ingredients into the dry ingredients and stir until just combined.

Spoon the batter evenly into 14 cups and bake for 17-18 minutes.

Cool completely before frosting.

Brown Sugar-Cinnamon Cream Cheese Frosting
1 (8 oz.) block cream cheese (room temperature)
1 stick butter (room temperature)
4–6 cups powdered sugar
1/4 cup brown sugar (packed)
2 teaspoons cinnamon
1 teaspoon vanilla extract
2–4 tablespoons water


Cream together cream cheese, butter, brown sugar, cinnamon, and vanilla until fluffy. Add powdered sugar one cup at a time, adding water as needed one tablespoon at a time. Beat well until spreading consistency.

Wednesday, December 21, 2016

Golden Red Lentil Dal Saag

Golden Red Lentil Dal Saag
adapted from Oh She Glows

2 tablespoons oil
3 garlic cloves, minced
2 teaspoons ground ginger
1 and 1/2 cups shredded carrots
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric

1/4 teaspoon cayenne pepper
1 teaspoon white sugar 
1 and 1/2 cups dried red lentils
1 (14-oz.) can coconut milk (light or regular.)
2 cups broth (vegetable or chicken)
salt and pepper, to taste
1 (5-oz.) package baby spinach

Add the oil in a large pot (or dutch oven) over medium heat. Add garlic and a pinch of salt and stir to combine. Sautée over medium heat for 2 minutes.


Stir in the ginger and carrots and continue sautéing for a few minutes over medium heat.

Add the curry powder, cumin, turmeric, cayenne pepper, and sugar and stir well. Cook for a minute, until fragrant.


Stir in the can of coconut milk, red lentils, broth, salt, and pepper.


Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add more broth if necessary. After cooking, stir in the spinach until wilted.

*I cooked mine on low for about 45 minutes to get the lentils and carrots soft enough for my taste.  

Monday, December 19, 2016

Curried Butternut Squash Soup

Adapted from Minimalist Baker

1 tablespoon vegetable oil
1 shallot (thinly diced)
2 cloves garlic (minced)
1 small butternut squash (equal to about six cups)
1 and 1/2 teaspoons curry powder
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
salt and pepper to taste
1 (14-oz) can light coconut milk (I used full fat.)
2 cups vegetable broth (I used a 32-oz. carton.)
1 tablespoon maple syrup

Heat a large pot over medium heat and add oil, shallots, and garlic. Sauté for 2 minutes.

Add butternut squash and season with salt and pepper, curry powder, cinnamon, and turmeric. Stir to coat and cook for about 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, and maple syrup and bring to a low boil over medium heat.

Reduce heat to low and simmer for about 15 to 20 minutes until the butternut squash is fork tender.

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.

Continue cooking for a few more minutes over medium heat.

Monday, October 17, 2016

Pumpkin Chili with Chorizo and Sweet Potatoes

I love all things fall. It's my favorite time of year, despite the cooler temperatures. Fall brings colorful leans, crisp air, sweet apples, and pumpkins—the latter of which I also adore. When I saw this recipe, I knew it would be a hit for a chilly fall day. And I was right! The spicy chorizo paired great with the sweet potatoes, pumpkin, and spices. I also baked pumpkin cornbread, which was the perfect accompaniment. You need to whip up a batch of this chili!

Pumpkin Chili with Chorizo and Sweet Potatoes
Adapted from Tidy Mom

1 pound Mexican chorizo (casings removed)
1 pound ground turkey
2 poblano peppers (seeded and chopped)
1 medium sweet potato (peeled and chopped)
2 cans (15 oz.) fire-roasted tomatoes
1 can (15 oz.) black beans (drained and rinsed)
1 can (15 oz.) white northern beans (drained and rinsed)
1 can (15 oz.) pumpkin puree
1 large can (29 oz.) tomato sauce
1 tablespoon minced garlic
Chili seasoning
(I made my own from chili powder, ancho chili powder, onion powder, cumin, brown sugar, pumpkin pie spice, smoked paprika, black pepper, salt.)

Brown chorizo and turkey in a large skillet and drain grease. Add to crock pot.
Meanwhile, peel and chop the sweet potato and chop the peppers. Add to crock pot.
Add the pumpkin, tomatoes, beans, sauce, and spices and mix well.
If too thick, add a little water. 
Cover and cook on low for 6 to 7 hours.

Tuesday, September 13, 2016

Banana Zucchini Bread

While I was on the hunt to use up some zucchini, I came across this recipe, which also uses up some overly ripe bananas I had. As a child, the green squiggles in zucchini bread were my favorite. I also adored it filled with raisins and walnuts. This bread tasted more like banana bread, but with the green squiggles from the zucchini.  

Banana Zucchini Bread

Source: Adapted from Real Housemoms via Pinterest

1 cup sugar
1/2 cup vegetable oil
2 ripe bananas (mashed)
1 egg
2 teaspoons vanilla extract
1 and 1/2 cups flour
1 teaspoon cinnamon
1/2 
teaspoon baking powder
1/2 
teaspoon baking soda
teaspoon salt
1 cup zucchini (shredded, squeezed, and patted dry)

Preheat oven to 350 degrees and spray a loaf pan with nonstick baking spray.
Whisk together the flour, cinnamon, baking powder, baking soda, and salt and set aside.

Beat together oil and sugar in a stand mixer.
Add the mashed banana, egg, and vanilla.

Add the dry ingredients to the wet ingredients and stir on low until just combined.
Fold in the zucchini. 

Pour batter into the prepared loaf pan and bake for 40 to 50 minutes.

Thursday, August 25, 2016

Zucchini Tots

Ever hear the famous line, "Lock your car doors, it's zucchini time!"? Well it is! Watch out or you will end up with a ton of it. Every year, I am given endless zucchinis from people's gardens. I love zucchini, but I'm always on the hunt for something different. These tots fit the bill. I adjusted the recipe a bit to add more cheese, and they were so cheesy and delicious that I wished I had made more.

Zucchini Tots
Source: adapted from Kirby's Cravings

1 and 1/2 cups shredded zucchini (squeezed and patted dry)
1/2 cup panko bread crumbs
1/2 cup regular bread crumbs
1/4 cup shredded parmesan cheese
1/4 - 1/2 cup shredded cheese
(I used cheddar.)

1 large egg
salt, pepper, garlic powder, Italian seasoning (to taste)

Shred zucchini and squeeze and pat dry.
Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray.
Add zucchini, egg, cheese, breadcrumbs, and seasonings to a large mixing bowl and mix with your hands until everything is thoroughly combined. You may need to add more breadcrumbs if your mixture is too wet, but the mixture should not be dry.
Shape mixture into tot shapes and place on the baking sheet.
Bake for about 20 minutes until bottoms are golden brown and crispy and flip over and bake for another 5 to 10 minutes.