Well readers, if you exist, I have not forgotten about you or cooking. In fact, I’ve been busy busy buys with making food over the past week! But instead of taking the time to post my recipes on here, I’ve been spending time with my husband and friends, and one should on the holidays. But coming soon, candied yams, collard greens, and chocolate bourbon pecan pie. Yumm!
When autumn begins to roll around, I start making cranberry orange things. Loafs, muffins, cookies. Here is my most recent muffin recipe, which I found on AllRecipes (I doubled the recipe)
- 1 cup dried cranberries
- 1/4 cup fresh orange juice
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin (I used SmartBalance buttery spread)
- 1 teaspoon grated orange zest
- 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- 2 large eggs, at room temperature
- 1/2 cup milk
Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
I love pesto, but expensive! So I made my own. I grow my own basil,so that made it extra fresh. Make up a batch of this and pour it over your favourite pasta and enjoy!
(this makes 1-2 servings, depending on how much pesto you like on your dinner)
- 1-1/2 cups fresh basil leaves
- 1 cup and 2 tablespoons chopped walnuts
- 2 cloves garlic, peeled
- 2 tablespoons grated Parmesan cheese
- 1/2 cup olive oil
- salt and pepper to taste
- In a food processor (or blender), blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper (I put mine in before blending)
I know it sounds a little weird, but this is an absolutely AMAZING recipe! Husband isn”t a fan of bean burritos, but he went crazy over this. Even took it to work the next day. Good for him, but sad for me, because I didn’t get to eat the rest of it ^_^
I got this recipe off a blog called Poor Girl Eats Well. There’s a link on my sidebar. She has an awesome blog about wonderful food for not much money. Husband loves when I cook from this site. For both reasons.
- 3-4 whole wheat flour tortillas
- 1 1-lb. butternut squash, diced into 1” cubes (I cut my squash in half and used that. Also, now I have another meal just ready to be made)
- 1 can black beans, rinsed & drained
- 1 c fresh spinach, coarsely chopped
- 1/4 c diced yellow or red onion
- 2 T olive oil, divided
- 1/2 t salt, divided
- 1/4 t sugar
- Freshly ground pepper to taste
- 2 t minced garlic
- 1/4 t ground cumin
- 1/8 t cayenne pepper (optional)
- Salsa, sour cream and other burrito fixings of your choice
- Preheat the oven to 400°. In a medium bowl toss together the squash, 1 tablespoon of olive oil, 1/4 teaspoon of salt, sugar and ground black pepper until the squash is evenly coated. Spread onto a foil lined baking sheet and roast for about 20 minutes, until the squash is tender and lightly browned. Set aside.
- Heat the remaining tablespoon of olive oil and the garlic in a large skillet over medium heat. Add the onions and sauté for about 2 minutes or until they begin to soften. Next, add the drained black beans and cook for 3-4 minutes, stirring gently. Finally, add the roasted squash and cook for another 2-3 minutes, or until everything is completely heated through.
- Now just put your burrito together, and enjoy!
My husband and I just spent the past week and a half battling the “swine” flu, and we won! But it was rough! Sadly, now one of our best friends up here has it. So now that I feel well enough to actually cook, I’m making him some get-well-soon chicken noodle soup. I took a lot of recipes and common sense and smooshed them together to get this healthy, heart-warming soup. Get well, Josh!
- 1 can Swanson chicken broth
- 2 cup water
- 2 chicken bouillon cubes (note, if you have a second can of chicken broth, use that, 1 cup of water and no bouillon cubes)
- 1 chicken breast (about 1/2 a pound), cut up
- 1 stalk of celery, sliced
- 1 large carrot, sliced
- 1/4 an onion (if I were making this for me, I would use more onion)
- 2 cloves of garlic, sliced
- apx 1/2 cup spaghetti (egg noodles work just as well if not better. I just didn’t have any)
- salt and pepper to taste
- In a skillet, put some oil, and then your cubed chicken. You can season it if you like. I used some onion powder and garlic powder. 3 slices of fresh ginger in here would add an awesome kick to your chicken. But be sure not to add the slices to your soup. It would be too strong I think. Anyhow, cook it until the chicken is white all the way through.
- In a pot, combine the broth, water, cubes, chicken, celery, carrot, onion, garlic, salt and pepper. Turn on the heat and bring it all to a boil.
- Stir in the noodles. Cook over medium heat for about 10 minutes, or until the noodles are done.
Ta da! Now, make some hot tea, wrap up in a blanket, drink lots of water and feel better!