Apple Spelt Muffins

Adapted from fANNEtastic food

Ingredients:

Dry:

• 2 C spelt flour
• 3/4 C brown sugar
• 1/4 C chia seeds
• 1 Tbsp cinnamon
• 1/2 tsp. nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet:

• 1.5 C apples, chopped into small pieces
• 1 tsp. vanilla extract
• 1 C skim milk
• 1/2 C plain nonfat Greek yogurt
• 1 egg, beaten

Topping:

• 1.5 tsp brown sugar
• 1/2 tsp cinnamon

Instructions:

Preheat oven to 300 (spelt bakes more quickly than regular flour!).

In two large bowls, separately mix dry and wet ingredients. Add wet ingredients to dry, stirring until mixed. Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkling of topping mixture. Bake for 40 minutes – fork check to make sure they are done.

 

Penne with White Beans and Spinach

Adapted from Eat, Live, Run

serves 4

• 3/4 lb whole wheat dry penne pasta
• 1 T olive oil
• 2 garlic cloves, minced
• 1/4 cup sundried tomatoes, chopped
• 1 can cannellini beans, drained and rinsed
• 3 cups baby spinach
• zest of one lemon
• juice of one lemons
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1/8 cup freshly grated parmesan cheese (or more to taste)

1. Cook the pasta al dente according to package directions in boiling salted water. Set aside.

2. In a large skillet or dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Add the lemon zest, juice, salt, cayenne and cheese and toss well. Add a little more olive oil to coat if pasta seems dry.

CrockPot Santa Fe Chicken

Adapted from Gina’s Skinny Recipes

• 1 1/2 lbs chicken breast
• 2 chipotle peppers in adobo sauce + 2 Tbsp adobo sauce
• 15 oz can black beans
• 15 oz can corn, drained
• 14.4 oz can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

1. Combine chicken broth, beans, corn, chilis, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crockpot.

2. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours.

3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Roasted Garlic Naan

Inspired by Baking with Julia

1.5 cups warm water, about 100 degrees F
1 tsp active dry yeast
3-3.5 cups all purpose flour
1.5 tsp salt
1/2 tsp sugar

roasted garlic:
4 cloves garlic
4 T butter, softened
1/4 cup olive oil

Combine the yeast, water and sugar and stir gently. Let sit for about five minutes so the yeast can dissolve.

In the bowl of a Kitchen Aid, combine the water/yeast plus a cup and a half of the flour. Mix on low speed for about three minutes. Add the rest of the flour and the salt and increase the speed to high. Let ‘er rip for six minutes, or until the dough begins to pull away from the sides of the bowl and, when pulled, is elastic.

Remove the dough from the bowl and place in a new, lightly oiled, bowl. Cover with plastic wrap and let rise for about two hours. It should double in size. While it’s rising, roast the garlic in the olive oil at 400 degrees for thirty minutes. When done, remove the garlic from the olive oil and combine with the softened butter. Discard the oil and set the garlic butter aside.

After the dough has finished rising, turn it out onto a floured counter-top and divide into four equal sections. Flatten each section down into a rectangular shape and then sprinkle with water and prick your fingers in each. This gives it classic naan “dimples”. Lay each on a lined baking sheet and bake at 475 for ten minutes.

Let cool for ten minutes and then brush each naan with garlic butter. Broil for four minutes.

**Naan will last, wrapped in a brown paper bag, for two days though it’s best enjoyed the same day you bake it!

 

Channa Masala

2 15 ounce cans chickpeas, drained and rinsed

2 garlic cloves, smashed and chopped

1 onion, chopped

1 jalapeno pepper, seeded and chopped

1 inch knob ginger, peeled and chopped

1 15 ounce can diced tomatoes

3 tbsp tomato paste

1/2 lemon

1 tbsp coriander

1 tsp cumin

1/2 tsp sea salt

1 tsp garam masala

1/4 tsp cayenne pepper

1 tsp tumeric

2 tbsp butter

Directions:

1. In a large cast iron skillet, heat the butter. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.

2. Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes.

3. Add the tomato paste and cook on medium high until a crust is formed. This is very important and if you don’t do it right your dish is pretty much doomed. No pressure.

4. Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala.

5. Cook for about five minutes or until the chickpeas have heated through.

6. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!

Roasted Cauliflower Cheese Soup

• 1 head Cauliflower, Roughly Chopped
• 2 whole Shallots or onions, Roughly Chopped
• 3 cloves Garlic, Roughly Chopped
• 1 Tablespoon Olive Oil
• 4 cups Chicken Broth
• 1-½ cup White Cheddar Cheese, Shredded
• 1 Tablespoon Fresh Thyme, Chopped
• 1 Tablespoon Coarse Salt

Instructions

Preheat your oven to 400 degrees. On a cookie sheet, drizzle the cauliflower, shallots and garlic with the olive oil and season with coarse salt. Roast for about 40 minutes or until the cauliflower is fork-tender.

Carefully place the vegetables in a food processor or blender and roughly puree. Texture is good, large chunks are not so good. Place the vegetables in a pot along with the chicken broth. Bring to a boil. Reduce heat and simmer for about ten minutes. Add the cheese, thyme and a good dose of black pepper. Season to taste with salt. Serve with warm, crusty bread and enjoy!

Quick Chicken Cacciatore

Ingredients:
2 bell peppers, cut into pieces
1 small onion, diced
1 tbsp. olive oil
2 cloves garlic, diced
2 chicken breasts, cut into small pieces
Salt & pepper
1 jar of tomato sauce (or an equivalent amount of homemade)

Directions:
1. In a large skillet combine the olive oil, onions, pepper, and garlic. Heat until the peppers are slightly short of tender- about 4-5 minutes.
2. Add the chicken. Allow to brown, then flip. Cook until almost cooked through.
3. Add the jar of tomato sauce. Simmer over low heat for 15-20 minutes, or until sauce is heated and chicken is cooked.
4. Season with salt and pepper and Italian seasoning.
5. Serve over pasta.

Sesame Tofu Stir-fry

1 cup brown rice, dry
1 block extra-firm tofu, drained and cubed
6 cups broccoli florets
2 cups carrots, peeled, and sliced into thin, 4″ long pieces
1/3 cup + 1 Tbsp nut butter (almond, cashew, peanut, etc.)
1″ piece ginger, peeled and diced
6 cloves garlic, chopped
3 Tbsp cup low-sodium soy sauce
2 Tbsp sugar
1 Tbsp toasted sesame oil
2 Tbsp seasoned rice vinegar
3 Tbsp water
1 T  sesame seeds

Directions:

Preheat oven to 475° F.

Cook 1 cup of brown rice according to directions.

Meanwhile, cube tofu. Spray a ceramic or glass 9×13 dish with non-stick spray. Arrange tofu in a single layer in the dish. Spray tofu with non-stick spray. Season with salt and pepper, if desired.

Bake tofu for 30 minutes, stirring and rotating tofu every 10 minutes.

In a food processor, mix together nut butter, ginger, garlic, soy sauce, sugar, oil, vinegar, and water. Set aside.

With 5 minutes left to cook on the rice and tofu, steam vegetables in a steamer bag, or place into a large dish and cover. Microwave for 4-4 1/2 minutes or until cooked al dente.

When rice is cooked, stir in half of the nut sauce. Plate rice and top with tofu and veggies. Drizzle with an additional 1-2 tablespoons of nut sauce and sesame seeds. Serve immediately. Yield: 4 servings.

Nutrition Information (per serving): 565 calories; 25 g. fat; 0 mg. cholesterol; 642 mg. sodium; 52.5 g. carbohydrate; 10 g. fiber; 16 g. sugar; 24.8 g. protein

 

Cinnabon Cinnamon Rolls (Breadmaker)

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast

Filling:

• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened

Icing:

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

 

Mushroom and Onion Pot Roast

3 pounds pork butt
1 tablespoon vegetable oil
5 large cloves of garlic minced
2 pounds mushrooms, cleaned and sliced (I used button mushrooms)
3 very large onions, sliced thin
3 tablespoons of butter
1/2 cup dry white wine
1 cup chicken or vegetable stock
3 medium carrots, peeled and cut into big chunks
1 pound baby Yukon Gold Potatoes
2 tablespoons of kosher salt (halve if using table salt)
6 sprigs of thyme
1 pound Cipollini Onions, trimmed and peeled
1/3 cup heavy cream

Generously salt and pepper the pork butt on all sides. Heat a 5-quart Dutch oven over medium high heat until hot. Add the oil, and then put the roast in the pot. Leave undisturbed for a few minutes or until the meat is uniformly browned on that side. Turn the roast, browning the other sides in the same manner. When the pork is browned, transfer it to a bowl and set aside.

Add the garlic and mushrooms, and sauté until there is no mushroom liquid left and they are browned, about 10 minutes. Transfer the mushrooms to the bowl with the meat.

Turn down the heat to medium low and add the butter to the pot. Add the onions and sauté until sticky and medium brown (about 1 hour). Towards the end, you will need to stir frequently otherwise the onions will burn. When the onions are sticky, glossy and brown, add the wine and scrape all the browned bits off the bottom and sides of the pan. Preheat the oven to 250 degrees F.

When all the liquid has evaporated, add the stock, and return the meat and mushrooms to the pot along with the carrots, potatoes, salt and thyme. Cover with a tight fitting lid then place the pot in the oven.

After 3 hours, add the Cipollini Onions. Cover and braise for another 3 hours or until a fork effortlessly goes through the meat. Remove the meat and vegetables from the pot. If the sauce seems watery, you can reduce it by boiling. When it’s the right consistency, whisk in the cream.

Carve the roast and serve it with the vegetables, covered in the mushroom onion sauce.

***** If you are using a crock-pot, just put the meat and mushrooms into the crock-pot when they are done. Then, pour the onion/wine/stock mixture into the crock-pot along with the thyme, salt, and vegetables. Set it to low and let it do it’s thing for 6-8 hours.