Thursday, December 29, 2011

Yummies admit it, your NY resolution really IS to lose 15lbs. And eat a little healthier. Let me help you out. Here are a few fabulous recipes that either have been staples in our house, or are new ones that will NOW be staples in our house!!

Harvest Muffins (easily made gf or regular - just use regular flour if you're not gf)

This recipe comes from Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults by Connie Sarros.

I was beYOND impressed when I made these. Even gluten-free (definitely use your xanthan gum, though, if your gf flour mix doesn't already contain it) they were light, fluffy, and perfect. I was like, shazzam. So was Levi.

1c chopped pitted dates (use wet scissors for the easiest chopping)
1/2 c raisins (I got sick of chopping dates so increased the amount of raisins and decreased the dates)
3/4c water
2 eggs, slightly beaten
1/2c brown sugar
1/2c unsweetened applesauce
1/4c orange juice
1/4c olive oil
2t vanilla
1 1/2 t almond extract (I didn't have any)
1/2c chopped nuts (I omitted this)
2c g-free flour mixture (my fave is Bob's Red Mill all-purpose gluten-free mix)
1/4t salt
2t baking soda
1 tablespoon baking powder
3/4 t cinnamon

1. Preheat oven to 350, spray muffin tins (I brushed them with olive oil, turns out fine)
2. Put the dates and raisins in a large saucepan. Add the water, bring to a boil on the stove, boil till the water is absorbed (~4min). Remove from heat and let mixture cool.
3. In a large bowl, beat the eggs with a fork till frothy. Stir in the brown sugar, applesauce, OJ, olive oil, vanilla, and almond extract.
4. Stir in the dates and raisins, stir in the nuts.
5. Add the flour mixture, salt, baking soda, baking powder, and cinnamon, and stir with a rubber spatula just until the ingredients are blended (over-stirring makes for dense muffins with weird peaks).
6. Spoon the batter into the muffins tins to about 2/3 full.
7. Bake for about 15 minutes or till a toothpick comes out clean. Let sit for about 10min before removing from pans.

Tuscan Soup

from The Ultimate Guide to the Daniel Fast by Kristen Feola

Okay, if I make something like spaghetti, Levi's like meh about it. When I make this soup, he's on it like bark on a tree. Go figure.

1T olive oil
1c diced onion
1c diced carrot
2 cloves garlic, minced
6 c vegetable broth (I really like Better Than Bouillon, it's a really hearty flavor that rivals beef broth)
1c dry lentils, sorted and rinsed
1 (15oz) can cannellini beans (or garbanzos, or whatever)
1 (14.5oz) can diced tomatoes, undrained
1/2 (10oz) pkg frozen spinach, unthawed
1/2T dried rosemary
1 bay leaf
salt and pepper to taste

Saute onions and carrots in olive oil in a large saucepan over medium heat, until onions are translucent. Stir in garlic and cook for about 30 seconds more. Add remaining ingredients, heat to boiling, then reduce heat and simmer for about 20-25 min with tilted lid.

Tastes great with brown rice added in. I like to serve this with a Greek salad, hummus, and pita chips.

And finally...

Chicken Nicoise

from the good ol' Betty Crocker cookbook

1 1/4 c dry white whine or chicken broth
4 boneless skinless chicken breasts
3 cloves garlic, finely chopped
1/2c frozen small whole onions (not terribly important if you don't have them)
1T Italian seasoning
1 or 2 bell peppers, sliced
6 Kalamata olives, pitted and chopped
2c hot cooked rice

1. In a 10in skillet, heat 1/4c of the wine to boiling. Cook chicken in wine about 5 min, turning once, until outside of chicken is white.
2. Add garlic, onions, seasoning, bell peppers, olives, and remaining one cup of wine to skillet. Heat to boiling, boil 5 min.
3. Reduce heat to medium, cook 10-15 min until chicken is cooked thru. Serve on rice.

1 comment:

Renee said...

Thanks for posting the chicken and muffin recipes especially. They were both really yummy!