Pumpkin Bread

**NOTE:  The only thing I really changed about this recipe was to cut it down from 3 C of sugar to 2C.  2C was pleeeeeeenty.  1C per loaf is all I can take, really... ;)

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

From: http://allrecipes.com/Recipe/downeast-maine-pumpkin-bread/Detail.aspx?src=ShareOnFacebook&recipeID=6820

Great Cooking magazine deal today!!

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Kale chips

This is a picture of my kale chips as they are about to go into the oven.  I don't think there is a more nutritious, delicious snack out there...and it's so incredibly easy to prepare!

1.  Rip up a bunch of washed and dried kale into bite-sized pieces.
2.  Place in a bowl.
3.  Pour 2T of olive oil over the kale.
4.  Wash hands and massage the oil into the kale for 2 minutes.
5.  Sprinkle with sea salt (and any other flavors you may want...pepper?  garlic salt? etc.)
6.  Spread on a baking sheet so that no kale pieces overlap.
7.  Bake in the oven at 350 for 10 minutes.  Kale should be crispy when done...sometimes an extra minute is needed for larger pieces/tougher kale.

Enjoy!

Coconut lime banana bread

Coconut Banana Bread with Lime Glaze
adapted by Our Best Bites from Cooking Light

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don’t go buy apple juice just for this recipe.  If you don’t already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, apple juice (or milk), and vanilla.  Beat until blended.
Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean.Note: Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.

Taken from: http://www.ourbestbites.com/2010/04/coconut-banana-bread-with-lime-glaze/

Sesame honey slow-cooker chicken with brown rice and roasted balsamic beans and mushrooms

Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
From : http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html


Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
(Makes 4-6 servings, recipe created by Kalyn)

8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

From: http://www.kalynskitchen.com/2009/01/recipe-for-roasted-green-beans-with.html

Thai Coconut Curry Soup

Thai Coconut Curry Soup

main dishcanada (Oct.20.09)

   

63 Comments

This Recipe is part of the One Pot Wonders Recipes from Michael Smith Menu
The sweet, sour, spicy, salty and savoury flavours of Thailand are one of my favourite ways to fill a bowl. They’re seductively addictive, always well balanced and one of the world’s great cuisines. They’re also easy! This is a very simple dish to make.
Ingredients
Two 14 oz (398 mL) cans of premium coconut milk
1 heaping tablespoon (15 mL) of Thai curry paste
Roots of 1 bunch of cilantro, rinsed well
2 boneless, skinless chicken breasts, thinly sliced
2 cups (500 mL) of chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons (30 mL) of fish sauce
Zest and juice of 2 limes
A small knob of frozen ginger
A handful of bean sprouts
One 8 oz (225 g) package of rice noodles
Leaves of 1 bunch of cilantro, rinsed well
2 or 3 green onions, thinly sliced
A sprinkle or two of salt or soy sauce
Directions
1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.
Serves 4
Freestyle Variations: Thai curry pastes get their heat from chili peppers, but they’re also loaded with other flavours. You may use as much or as little as you like. Yellow is the mildest; green the hottest. Try stirring in a head of chopped Asian greens or baby spinach with the bean sprouts. You may easily substitute beef or shrimp for the chicken.

From:  http://www.sweetspot.ca/SweetHome/recipes/12231/thai_coconut_curry_soup/

Toasted coconut lime sugar cookies

Chewy Coconut Lime Sugar Cookies

2 3/4 cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut. 
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Source: My Baking Addiction

From:  http://www.the-girl-who-ate-everything.com/2010/07/cookie-monster-hits-vegas-chewy-coconut.html

Mexican slow-cooker Carnitas

Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts 
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g

Ingredients: 

• 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
• 6 cloves garlic, cut into sliver
• cumin
• dry adobo seasoning (I used Goya)
• garlic powder
• 3/4 cup 99% fat free chicken broth
• 2-3 chipotle peppers in adobo sauce (to taste)
• 2 bay leaves

Directions:

Season pork with salt and pepper. In a medium sauté pan on medium-high heat,brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cookanother 15-30 minutes.


Taken from: http://www.skinnytaste.com/2010/03/mexican-slow-cooked-pork-carnitas.html

Dijon chicken with spinach and lemon rice

Dijon chicken with spinach and lemon rice:

Ingredients:
2/3 cup brown rice (I used 1 cup)
4, 4oz boneless, skinless chicken breasts, rinsed patted dry, and trimmed of fat.
1 tsp paprika
½ tsp sea salt, divided
½ tsp fresh ground black pepper
1 tbsp olive oil
1/3 cup low fat sour cream (I used the Tofutti dairy-free stuff that I love)
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 and ½ tsp chopped fresh tarragon
2 packed cups spinach, coarsely chopped (I used more, since it wilts down…)
2 tsp finely grated lemon zest

Directions:
1. Cook rice according to package directions and set asidel.
2. Sprinkle both sides of chicken with paprika, ¼ tsp salt, and pepper. In a large nonstick skillet, heat oil on medium-high. Add chicken and cook for 5-6 minutes on each side, until cooked through. Remove from skillet and transfer to large plate. Cover and set aside.
3. Reduce heat to medium low and add sour cream, Dijon, lemon juice, and tarragon. Stir until heated through, scraping up browned bits from the bottom and sides of skillet for about 20 seconds. Uncover chicken and slice into strips. Spoon 1 Tbsp sour cream mixture over top, dividing evenly. Cover and set aside.
4. Heat remaining sour cream mixture on medium. Add rice, spinach, lemon zest, ¼ cup water and remaining ¼ tsp salt. Stir gently until spinach is wilted, about 20 seconds or more. Spoon onto serving plates and top with chicken, dividing evenly.

From “Clean Eating” magazine, March 2012, pg. 44.

Reese's Peanut Butter Cup Popcorn

Yield: About 8 cups

Prep Time: 5 minutes

Cook Time: 5 minutes

Peanut butter popcorn with a drizzle of chocolate and Mini Reese's Peanut Butter Cups. This sweet popcorn snack is perfect for movie night or game day.

ingredients:

8 cups plain popcorn (we use air-popped popcorn)
Fine salt
1/2 cup honey
1/3 cup granulated sugar
1/2 cup natural peanut butter
1/2 teaspoon vanilla extract
1/2 cup milk chocolate chips, melted
1 1/2 cups Mini Reese's Peanut Butter Cups

directions:

1. Place the popped popcorn in a large bowl and salt to taste. Set aside.

2. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla extract.

3. Immediately pour the peanut butter caramel over the popcorn and gently stir with a long-handled wooden spoon until it's all coated. Spread popcorn on a large baking sheet. Drizzle popcorn with melted chocolate and let sit until chocolate hardens. Stir in the Mini Reese's Peanut Butter Cups.

Notes:
We used air-popped popcorn, but you can use microwave popcorn or stovetop popcorn. If you can't find Mini Reese's Peanut Butter Cups, you can chop up regular Peanut Butter Cups.

Adapted from The Kitchn  Recipe found here: http://www.twopeasandtheirpod.com/reeses-peanut-butter-cup-popcorn/