Zucchini Chocolate Chip Muffins

Thanks to Shannon at acraftymomeats.blogspot.com for sharing this recipe.

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients. Add zucchini, chocolate chips and walnuts. Fill greased muffin tin. Bake at 350 degrees for 20-25 minutes or until muffins are golden brown on the top.

After school banana muffins

Banana Muffins

I found this recipe on http://www.toolsforschools.ca/blog and I'm excited to try it out!

Makes 12 standard muffins
3 ripe bananas
2 eggs
2 cups of flour
¾ cup sugar
1 tsp salt
1 tsp baking soda

Preheat oven to 350F. Grease muffin tin. Mash bananas until they are smooth or semi smooth. Add eggs and beat together. Combine flour, sugar, salt, baking soda and stir into batter until just mixed. If the batter is too stiff, simply add a small amount of water to thin.

Spoon into muffin tins and bake for 15-20 minutes. Bake to a golden brown colour and until a knife or skewer can be inserted in the center and comes out clean. Really, that’s it.

Chicken Stew with Carrots, Chickpeas, and Raisins

This is my mother's recipe. She makes this stew or tajine slightly differently each time, so I asked her to write down the recipe for me. It's definitely one I make often.

8 skinless boneless chicken thighs

2 tsp salt
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
1 cinnamon stick
1 1/2 tbsp olive oil
1 small onion, chopped
6 medium carrots, cut diagonally into 1-inch pieces
2 medium sweet potatoes, sliced
1/2 cup raisins
1 tbsp honey
1 cup drained canned chickpeas, rinsed, skins removed
1/2 cup water

Couscous as a side dish

This is my mother's recipe. She makes it slightly differently every time, so I asked her to write it down for me.

Wash chicken, pat dry. Stir together 1 1/2 teaspoons salt with turmeric, cinnamon, ginger and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet or stock pot over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 10 minutes. Transfer chicken to a plate.

Add onion to skillet and stir until onion is softened. Then add chicken with its juices, carrots, sweet potatoes, chickpeas, raisins, cinnamon stick and 1/2 cup water. Sprinkle with remaining 1/2 teaspoon salt and mix gently with a large spoon to distribute flavours. Add 1 tablespoon of honey. Cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce. Serve with couscous, quinoa or white rice.

Makes 4 to 6 main-course servings.

Red lentil soup

Another one of my mother's recipes. Super easy and tasty. My 3 year old calls it 'Magic Soup' because I told him he would grow if he ate it.

1 cup of red lentils
4 cups of water
1 onion chopped
1 sweet potato chopped
salt & pepper to taste
2 tbsp butter (optional)

Rinse lentils well. Bring water to a boil, add lentils, onion, sweet potato, and salt & pepper. Boil for 15-20 mins. Remove from heat, let cool for 5 mins. Blend in food processor or blender, add butter. Serve and enjoy.

Creme Brulee French Toast

This recipe is from Alittlebitofmomsense - thanks for sharing!

Ingredients

-2 tbsp corn syrup

-1/2 cup butter

-1 cup brown sugar

-1 loaf French bread, thickly sliced, crust removed (this will give 6-8 pieces)

-5 eggs

-1 1/2 cups half and half cream (I have substituted milk, less rich but works!)

-1 tsp vanilla

-1 tsp Grand Marnier (optional)

Directions

1. In saucepan, combine syrup, butter and brown sugar. Pour into 9 x 13 pan.

2. Slice loaf into thick slices, removing crust and place on top of syrup in pan.

3. In bowl, mix remaining ingredients. Pour over bread.

4. Refrigerate over night.

5. In morning, bake at 350 degrees Celsius for 45 minutes. Tops will be slightly brown and crusty.

6. When plating, flip upside down so syrup side is facing up.

My recommendation: To offset the sweet, serve with fresh fruit or berries and cream.

Enjoy!!

Ginger cookies

2 c flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 c brown sugar (packed)
3/4 margarine
1/4 cup molasses
1 egg

Mix together
Roll into 2 inch balls. Roll in sugar.
Bake at 350F for 7 min

Found in my mother-in-law's recipe box.

Maple Apple Pork

I heard this recipe a few years ago on the radio, I believe it was an ad for Farmboy.

1 pork tenderloin
4 apples peeled and sliced
1/4 cup real maple syrup

Combine all ingredients in the slowcooker, and cook for 4-6 hours. Slice and serve with green veggies and rice.

Jewish Apple Cake

3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

Soure: www.cooks.com

Lemony Shrimp Skillet

3 Tbs (45mL) olive oil
2 garlic cloves, peeled, whole
1 lb (455g) medium shrimp, peeled and deveined
1 green pepper, cored, deseeded and sliced lengthwise
5 stalks bok choy, greens removed and sliced
1/2 cup (45g) sliced button mushrooms
1 medium onion, chopped
Juice from 2 lemons
Fresh ground pepper and salt to taste (sea salt if on a corn-free diet*)
3 cups (600g) rice, cooked

Heat olive oil in a sauté pan. As oil is heating, smash the garlic cloves with the side of a knife blade. Add smashed cloves to the oil and let cook for a minute. Add shrimp to pan.

Let the shrimp cook until it’s bright pink. Add the green peppers, bok choy, mushrooms and onions. Stir frequently.

Turn down the flame, add the lemon juice and liberal amount of ground pepper. Add salt to taste. Serve over cooked rice.

Lemon Pepper Linguine with Artichoke Hearts

1 14-ounce (400g) can artichoke hearts
1/2 cup (340g) black olives, sliced
2 Tbs (30mL) olive oil
2 Tbs (30mL) lemon juice
2 cloves garlic minced
1/8 tsp (0.25g) crushed red pepper
Salt and freshly ground black pepper
1 lb (455g) lemon pepper linguine

Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30mL) reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt, and pepper in a large bowl. Let stand at room temperature 1 hour.

Cook linguine according to package directions. Toss pasta with artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.

Tater Tot Casserole

1/2 pound ground beef or about or about 2 cups (1 pound raw) cooked diced chicken or turkey
About 4 cups vegetables, any type (frozen, canned, etc)
1 1/2 cup chicken broth (from boiling chicken or saved from another time)
3/4 cup rice or other milk
2 tablespoons acceptable margarine
1/4 cup all-purpose flour
Tater Tots to cover the top
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)

Brown ground beef in frying pan and season with salt (if desired). Skip the previous step
if using cooked chicken or turkey. Cook vegetables (if using frozen vegetables). Drain
cooked frozen or canned vegetables. In a pan, melt margarine. Add salt, garlic powder,
and 1/4 cup of the rice milk. Mix. Add the broth and 1/2 cup of rice milk. Add vegetables
and meat. Let it get hot. Place in an oval baking pan. Top mixture with tater tots until
covered. Bake at 350 degree F. for 30 to 35 minutes or until hot. Serve.

Source: www.cooks.com

Thai Mango Chicken Curry

Ingredients

500 g chicken breast, thinly sliced
1 x 400 mL can coconut cream
1 x 375 mL can sliced mango, drained
1-2 teaspoons red curry paste
1 cup sliced shallots
1 cup snow peas, trimmed

Method

1. Fry chicken meat. When browned, add red curry paste and cook for a further 1-2 minutes.
2. Pour over coconut cream and add snow peas.
3. Simmer for 5 minutes.
4. Add mango and shallots and heat through.
5. Serve immediately on a bed of rice.

Slow Cooker Latin Chicken

INGREDIENTS
1 tablespoon olive oil
3 pounds skinless chicken thighs (you can substitute breasts)
salt and ground black pepper to taste
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
1/2 cup chicken broth
1/2 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish



DIRECTIONS
Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

Rice and Beans

This can be used as a side dish accompaniment to baked chicken or fish.

1 cup white or jasmine rice

1 can beans (red or black are best for this recipe)

1 can diced tomatoes with green chilies

1 green pepper, diced

1/4 onion, diced

1. Cook the rice in a rice cooker.

2. Drain beans, put in 2-quart covered pot, set to low heat.

3. Add can of diced tomatoes (do not drain!)

4. Add green pepper & onion.

5. When rice is finished cooking, add to pot with beans and tomato mixture.

6. Remove from heat, stir and enjoy!

OPT - add sliced chorizo or sausage to cooking beans & tomatoes to make this a full meal (be sure to check sausage ingredients for milk or soy products!).

Coconut Curry with chicken and veggies

You can use any type of meat, or just the veggies with this basic recipe.

Chicken or beef, cut into 1.5-inch cubes (optional)

2 russet potatoes, cut into 1-inch cubes

1/2 cauliflower, cut into florets

1 med. yellow onion, diced

10 baby carrots, cut into 1-inch pieces

1 can coconut milk

2 tbsp. yellow or green curry powder

10 fresh basil leaves, roughly torn (optional)

2 cups cooked rice

1. Cook the rice as early in the day as you can find time.

2. If you are using meat in the recipe, brown the outsides of the meat in 1 tbsp olive oil.

3. Cut vegetables. Add to skillet.

4. Pour coconut milk over veggies/meat. Turn heat on low.

5. Add curry powder and stir to mix and coat veggies/meat.

6. Cook until meat is thoroughly cooked and/or veggies are just tender.

7. Serve over rice and enjoy!

Slow Cooker Sweet & Tangy Chicken

INGREDIENTS

2 (18 ounce) bottles barbecue sauce (I wonder if you can use less)
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves

DIRECTIONS

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top. Cover, and cook on Low for 8 to 9 hours.

Figgy Bars

Filling:

• 8 ounces dried figs (one round package)
• 4 ounces pitted dates
• 2 tbsp. silvered or chopped almonds (optional)
• 1 tbsp. agave nectar (or other liquid sweetener)
• 1/4 cup water
• 1 tbsp. lemon juice
• 1/4 tsp. cinnamon
• 1/8 tsp. ginger

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients (gradually adding in the water), and process until mixed. Set aside.

Crust:

• 1 cup regular or quick oats, ground in blender until fine
• 1 cup regular or quick oats, uncooked (not instant oatmeal)
• 1 teaspoon baking powder
• 4 ounces unsweetened apple sauce
• 3 tbsp. agave nectar (or other liquid sweetener)
• 1/2 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency (if the mixture is still a bit wet, then let it sit for a few minutes before continue to stir). Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars (I suggest waiting at least a few hours, before cutting).

Makes 16 bars.

English Muffin & Apple Stackers

This recipe will serve 8 little ones as a snack, or 4 as a light meal.
Ingredients:
-½ cup peanut or almond butter
-4 English muffins, split and toasted
-1 red apple, cored and sliced
-¼ cup packed brown sugar
-2 tablespoons dairy free, non-hydrogenated margarine (such as Earth Balance)
-¼ teaspoon ground cinnamon

Directions:
Spread 1 Tablespoon of peanut / nut butter onto each English muffin half. Top each muffin half with a few apple slices. In the microwave, melt the brown sugar, margarine and cinnamon together. Check often and stir frequently until smooth. Drizzle the cinnamon mixture over apple slices and serve.

Chicken Meatloaf

Chicken Meatloaf
Serves 6

-500 g (1 lb) ground chicken
-2 egg whites
-1 shallot – finely sliced
-65 g (½ cup) carrots – peeled, grated
-65 g (½ cup) red peppers - finely chopped
-100 g (1 cup) fresh shiitake mushrooms - finely chopped
-1 tsp fresh ginger – grated
-1 clove garlic – minced
-20 g (¼ cup) fresh coriander – chopped
-20 g (¼ cup) fresh chives – chopped

Preheat the oven to 175°C/350°F

Line a 10 x 21 cm/4 x 8 inch loaf pan with baking paper
Combine all the ingredients and mix well with your hands. Pack the ingredients into the prepared loaf tin and bake in the oven for 50 – 60 minutes, until the loaf is cooked through and golden on top. Remove from the oven and let stand for 10 minutes. Serve cut into slices with a salad or steamed greens.

Banana Bread

Banana Bread

1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large, ripe bananas, mashed
1/4 cup butter, melted

Grease and flour loaf pans (two 7 x 3 inch loaf pans or four mini loaf pans.) Preheat oven to 350 degrees.

In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter just until incorporated. Pour into prepared pans. Bake at 350 for 45-50 minutes or until a toothpick comes out clean from the center. If you use the mini loaf pans, adjust to about 30 minutes. Just take a peek and if the top is starting to brown and looks cooked, try the toothpick to test for doneness. Let cool in pans for 5 minutes then turn out onto a rack to cool completely.

This was a pretty good recipe - although I used only 1 loaf pan (not sure the dimensions) and the recipe was just enough