This new site is fully functional but I haven’t finished moving the old content. If you’re looking for one of my recipes and don’t find it here, just contact me by email (email@example.com) and let me know which one you want. I’ll be happy to post it for you. ~K
[RECIPE title=”Carrot Zucchini Multigrain Muffins” servings=”24″ description=”A moist, delicious, nutrient-packed breakfast and snack option that my vegetable-hating kids adore.”]
– 1 1/2 cups all-purpose flour
– 3/4 cup whole wheat flour
– 3/4 cup oat flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 2 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 eggs
– 1/2 cup vegetable oil
– 1 cup unsweetened apple sauce
– 1 cup plain Greek yogurt
– 1 cup white sugar (NOTE: Next time try only 1/2 cup)
– 2 teaspoons vanilla extract
– 1 cup shredded zucchini (~1 medium zucchini)
– 1 cup shredded carrot (~1-2 large carrots)
– 1/2 cup chopped walnuts (optional)
1. Preheat oven t0 400 degrees F. Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and walnuts.
3. Scoop the batter into the prepared muffin cups.
4. Bake 18-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
This delicious soup is perfect for fall and easy to make. It’s bound to become a favorite. Next time I’ll probably pair it with a sandwich…I’m thinking turkey or grilled cheese would go well.
Roasted Sweet Potato Soup
- 1 (2-lb) bag Schwan’s roasted sweet potatoes, prepared according to package instructions
- 1 large onion, chopped
- 3 (14.5-oz) cans chicken broth
- 1 to 1.5 teaspoons ground thyme (2 teaspoons was too much)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 cups water
- 1/2 cup cream
TOOLS: Large boiling pot, large colander, large mixing bowl, food processor.
- Add onion and chicken broth to the large boiling pot and cook over medium to high heat until boiling. Reduce heat to low and simmer until the onion is translucent (approximately 10 minutes).
- Add the sweet potato and stir to distribute heat before removing from heat.
- Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
- Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
- Return to low heat.
- In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
- Add the remaining ingredients, stir until blended, and remove from heat.
- Serve when the soup is cool enough to eat.
CREDITS: This recipe was adapted from Simply Recipe’s Roasted Sweet Potato Soup to fit the ingredients I had on hand.
This dish bears all the hallmarks of a good comfort food and goes really well with Schwan’s Italian Style Meatballs.
1 cauliflower head, steamed and cut into florets
approximately 1 cup chicken broth
salt, to taste
1½ cups brown rice, cooked according to package instructions
2 tablespoons butter
1 tablespoon minced garlic
3 tablespoons freeze-dried chives
1/2 cup grated Parmesan cheese
approximately 1/4 cup cream
½ cup Mozzarella cheese for topping (more to taste)
Cook the rice according to package directions. Set aside.
Puree the cauliflower, adding as much chicken broth as necessary to get a
smooth, creamy consistency. Season with salt to taste. Pour
over the cooked rice and stir to combine.
In a large nonstick skillet, melt the butter and add the
garlic, sauteing over low heat until the garlic is
fragrant, about 3-5 minutes. Add the creamy rice mixture,
chives, Parmesan cheese, and approximately 1/4 cup
cream, stirring until the mixture reaches the desired
Add the Mozzarella cheese and stir it throughout the rice to
get it melted. If necessary, season with additional salt and
pepper to taste.
Original recipe from Creamy Cauliflower Garlic Rice | Pinch of Yum
I’ve been looking for the perfect recipe for Brussels sprouts–simple, but rich and delicious. I’m pretty sure this is it. ~K
Cream-Braised Brussels Sprouts
2 tablespoons butter
12 oz Brussels sprouts, trimmed and quartered
1/4 teaspoon sea salt, or to taste
1/2 cup heavy cream
1 tablespoon fresh lemon juice, or to taste
Melt the butter in a medium skillet over medium-high heat. add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, approximately 5 minutes or more.
Pour in the cream and bring to a simmer. Reduce heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 20-35 minutes.
The cream will have reduced in volume and taken on a creamy beige color. Remove the lid and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens an coats the sprouts.
Season to taste with additional salt or lemon juice if desired before serving.
Adapted from Cream Braised Brussels Sprouts | Allrecipes.com.
This scrumptious recipe takes time to prepare but it’s totally worth it.
Note that one of the ingredients, creamy cauliflower sauce, is a stand-alone recipe that has many uses on its own. It’s much like Alfredo sauce, but healthier. If you’re looking for shortcuts, store-bought Alfredo sauce would probably make a reasonable (though less healthy and perhaps a little less delicious) substitute.
Finally, while I always prefer my own recipe for basil pesto, if fresh basil isn’t available or you’re just looking for a shortcut, store-bought works well, too.
Creamy Pesto Shrimp Risotto
1 tablespoon olive oil
1/2 cup diced onion
1.5 cups Arborio rice, rinsed
1 teaspoon salt
5 cups water
1 cup creamy cauliflower sauce
1/4 cup basil pesto
1.5 lb shrimp, peeled, deveined, and drained of excess liquid
Saute the olive oil, onion, and garlic over medium high heat in a large skillet 2-5 minutes. Add the rinsed Arborio rice and saute for another minute. Add salt.
Add 1 cup of water and stir until absorbed. Reduce heat to medium and continue adding the rest of the water 1 cup at a time, stirring frequently, until all the liquid in the skillet is absorbed. The rice should be soft and fluffy.
Add the creamy cauliflower sauce and the pesto. Stir to combine. Place the shrimp on top of the risotto and cover with a tight-fitting lid. Keep over medium heat until the shrimp are pink, about 5-10 minutes. The edges of the rice may get slightly browned, which can be appealing, but if the heat is to high, the edges will burn.
Add cheese and stir slightly to blend and melt.
Original recipe from The Creamy Cauliflower Sauce eCookbook.