Filed under
Breakfast
,
by
Miranda
on
3:47 AM
Wow these are tasty. I make a big batch of muffins once a week and freeze them. I have been making this one with either blueberries or banana's a whole lot. My family loves em.
1 1/2 c whole wheat flour (I've used white or whatever I've got with no problems)
1 t. baking soda
1 1/2 t. baking powder
1/2 t salt
3 ripe bananas, mashed
3/4 c rapadura, sucanat (natural sweeteners) or sugar
1 egg, lightly beaten
1/2 c. butter or melted coconut oil
crumb topping:
2 T flour
1/8 t. cinnamon
1 T butter
1/4 c sugar (brown, white, natural, etc)
Preheat oven to 375. Mix together flour, baking powder, baking soda, salt. In another bowl mix bananas, sugar, egg and butter. Mix wet bowl ingredients to dry until just moistened. Spoon 3/4 way full in muffin cups. In small bowl stir together topping ingredients. Sprinkle topping on each muffin and bake for 18-20 minutes until done.
*can replace banana's with 1 c fresh/frozen blueberries and 3/4 c. applesauce. We love both variations!
Filed under
soup
,
by
Miranda
on
3:38 AM
I find myself making a whole lot of soups this winter. We live somewhere pretty cold and it's such a comfort food. Soups can be thrown together quickly and made pretty cheap. We really like this variation on Chili using lots of cumin - a spice I'm pretty much obsessed with.
2-3 t. minced garlic
1 1/2 lbs ground beef
28 oz. can any kind canned tomatoes
2 T. tomato paste
1 T. cumin
1 t. basil
1 t. salt
1/4 t. black pepper
15 oz. can rinsed and drained kidney beans.
Cook garlic and beef in a medium saucepan. Stir in remaining ingredients and simmer until thick. You can always add a can of corn or chopped up green pepper and onion.
Oh how I wish I could eat this with corn chips but that's not an option for me here in Asia :) We enjoy bread or crackers with it.
Filed under
Main Dish
,
vegetarian
,
by
Miranda
on
11:22 PM
We love this more for dinner than for breakfast. It's a great meatless meal and easy to prepare without much time. I usually double it and it's really good leftovers too.
2 t olive oil
1/2 onion, finely diced
1 small zucchini, finely diced
1/2 c frozen or canned corn kernels
2 T minced kale, spinach or other leafy green (I just chop spinach up really fine)
1 T minced fresh cilantro
6 eggs
1 t water or milk
tortillas
optional toppings:
cheese
avacado
salsa
Heat oil in skillet over medium heat. Stir onion and saute 5 to 10 minutes or until soft. Stir in zucchini and corn. Cover and steam 5-10 minutes until zucchini is tender. Stir in greens and cilantro. Beat eggs with water or milk. Pour over vegetables. Let mixture sit for a minute or two then gently stir around skillet until firm.
Warm tortillas and scoop egg filling down the tortilla, top with cheese and toppings.
Filed under
,
by
Miranda
on
10:05 PM
This salad was really yummy and healthy. I threw it together in the morning and my family ate it up for lunch. Great way to use leftover brown rice - we love brown rice around here. If your new to brown rice this a good recipe to start with because the dressing masks some of the nutty taste difference between brown and white.
4 c cooked brown rice
3/4 c golden raisins
1/2 c chopped almonds, toasted
3 T. chopped fresh cilantro
Honey - Curry Dressing
2 T lemon juice
2 cloves garlic, crushed or minced
2 t curry powder
1/4 t ground cumin
1/2 t ground tumeric
1/4 t ground ginger
1 T honey (or agave nectar)
4 T flavorless oil (grapeseed, canola, safflower, etc)
1 T toasted sesame oil.
Place rice, raisins, almonds, and cilantro in large bowl. Whisk dressing ingredients together or place in a jar and shake until combined. Pour over rice mixture. Toss until coated and chill at least an hour before serving.
Filed under
,
by
Miranda
on
3:10 PM
A friend of our family's recently gave Paul this recipe for homemade biscuits to pass along to me - thanks Jen! These things are so good! They are reminiscent of Bojangles and we had them with tomato gravy for dinner last night.
*For my family I double this recipe*
2 c. all purpose flour
3 t. baking powder
1/2 t. salt
1/2 c. shortening (I used butter)
3/4 to 1 c. milk
Heat oven to 450 (or 230 c). In large bowl combine flour, baking powder and salt and mix well. With pastry blender or fork cut in shortening until the mixture resembles coarse crumbs. Stirring with a fork, add enough milk until mixture leaves sides of the bowl and forms a soft, moist dough.
On floured surface toss dough lightly until no longer sticky. Roll or press dough to 1/2 in thickness. Cut with floured cutter and place on ungreased cookie sheet. *You can also just make drop biscuits instead of rolling out the dough*.
Bake at 450 for 8-12 minutes or until golden brown.
Filed under
Breakfast
,
by
Miranda
on
11:13 PM
I like to make something special for a breakfast treat sometimes. I made these last weekend for a fall/halloween breakfast. They were so good! They hit the spot. I used buttermilk I made (milk & vinegar) instead of evaporated milk and also used butter instead of shortening.
Filed under
,
by
Miranda
on
1:39 AM
Here's a great Fall recipe! We can't buy applesauce here where I live but even if you can, this is simple to make and really good. It's a healthy snack and we use it to sweeten oatmeal instead of sugar. I reduce the sugar a lot and triple it, but here's the original recipe.
6 Apples, peeled, cored and chopped.
1 C. plus 2T. Water
1/4 C. Sugar
3/4 t. Cinnamon
Core, peel and chop apples into small chunks. Add apples, water and cinnamon to medium-large pot and bring to a boil 20-30 minutes until apples are darker in color and soft. Allow to cool and mash with masher or blend finer in a food processor or blender. I use my blender because we like smooth applesauce and not chunky.
