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What’s for Dinner Wednesday: Cauliflower Soup

3 Apr
You can either use fresh or frozen cauliflower for this recipe.

You can either use fresh or frozen cauliflower for this recipe.

Recently, my friend Karen sent me the link to a soup she really loved. It’s so fast and has very easy ingredients, and it’s one that I can drink in a mug, so it’s good for the days where I can’t stop for lunch. The link was to the blog Skinnytaste, and this soup has been a huge hit at our house.

The recipe originally calls for a head of cauliflower, and I have to say, it’s absolutely the best when made with fresh cauliflower. It’s thicker and tastier. But, I like keeping bags of frozen veggies on hand in my freezer for when I’m out of fresh veggies and I like that this recipe can also be made using the frozen ones.

Since trying this recipe out over February vacation, I’ve made it at least four or five times. You literally throw everything into the pot and let it simmer. When it’s done you blend and eat. It’s that simple. It’s completely healthy and it makes a great meal or even a great in-between-meals snack. Sometimes Caroline will have this as her after school snack. I’ll take that any day for a healthy choice!

The big, big deal though is the fact that prior to receiving this recipe, I did not have an immersion blender, otherwise known as a hand blender. I tried making it without one, and I could not. It was kind of a mess, to say the least.

A new immersion blender=a whole new world for me and my kitchen!

A new immersion blender=a whole new world for me and my kitchen!

I now have this immersion blender, and I SOOOO love it. I wanted one but I did not want to spend a lot of money so my friend Debra recommended this one from Walmart and it’s been great. I’ve used it for this soup and my cream of broccoli soup. I’ve also used the other attachment piece for making instant pudding and the batter for french toast.

The immersion blender is essential for this recipe, and I highly recommend both the recipe and the blender to make it happen! Below is Gina’s recipe from Skinnytaste, and I hope you’ll visit her blog and check it out!

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

CAULIFLOWER SOUP
INGREDIENTS:

  • 1 large head cauliflower – chopped
  • 1/2 cup chopped onions
  • 4-6 cups water
  • 2 chicken bouillon cubes
  • salt and pepper to taste
  • **we use chicken broth instead of water and bouillon cubes.

DIRECTIONS:
In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth.

Springtime Smoothies

15 Mar
A healthy springtime snack!

A healthy springtime snack!

Just the other day I wrote about some of the signs of spring’s arrival that I look forward to: things like the weather changing, longer days and the chance to play outside.

Another thing that happens when the seasons change is that our menu changes a bit too. As the weather warms up our snacks are often cool and refreshing rather than warm and toasty.  Our dinners are often cooked outside and then eaten outside too.

One snack in particular that my kids love is smoothies. I make them at home in the blender all the time, but most especially as the weather gets warmer.

Just the other day I got a request to go through the McDonalds drive through for one of their Shamrock Shakes. Unfortunately, that request had to be denied. However, I knew that at home, I could recreate the same sort of shake in the form of a green smoothie, and it’d be much cheaper and much healthier.

With some Aldi’s Nonfat Vanilla Yogurt, skim milk, ice and some green food coloring, (you could also add in some mint extract for flavoring if you wanted) I was able to create a snack that was lower in fat, calories, sugar and carbs than what the original request had been.

A quick couple of minutes in the blender and you've got your healthy after school snack!

A quick couple of minutes in the blender and you’ve got your healthy after school snack!

To give you some quick comparisons:

One cup of Aldi’s nonfat Vanilla yogurt:

140 calories

0 Fat
0 Saturated Fat

0 Trans Fat

1% cholesterol (5mg)

9% carbohydrates (27g)

22g sugar

13% protein (7g)

(don’t forget to add in your skim milk and if you’d like, some mint flavored extract and fat free whipped cream!)

One McDonald’s Shamrock Shake 11.3 oz. (nutrition information taken from Livestrong.com)

416 calories

15%  Total Fat (9.8 g)

30% Saturated Fat (6g)

12% cholesterol (38 mg)

24% carbohydrates (72.4 g)

18% Protein (9.4 g)

61.5 g sugar

So next time you get a request for that special fast food shake, see if you can recreate something similar at home too! It’s cheaper (especially times three or four people) and it’s better for you!

New cookie recipe: I consider these “Superfoods”

8 Mar

I have a new chocolate cookbook that I received from Caroline for Christmas this year. IMG_0115

It’s fantastic.

I already went through it and tabbed a bunch of recipes, and we’ve already made two of them so far, both were delicious. One of them I am going to share with you today. Elizabeth and I made it together last weekend as a surprise for the rest of the family when they were out.

Overall, many of the recipes in this cookbook are already “healthified,” made with some healthier options. Today’s recipe is one of those healthier option recipes.

In fact, it’s so healthy, I might consider these cookies a “Superfood!”

You laugh (I can hear you) but just look at the ingredients in this recipe, read my post about super foods from last week and read the following blurb that I just read *today* in the March 13 issue of Better Homes and Gardens magazine, that supports my superfood cookie claim:

“When you think ‘superfood,’ you probably picture kale or blueberries. But potent plant goodness comes in liquid form, too. Coffee is the nation’s number one source of antioxidants, accounting for 40% of our overall intake, according to research from the University of Scranton.”

Elizabeth was so excited to be the kid in the kitchen this time around!

Elizabeth was so excited to be the kid in the kitchen this time around!

First, let me just say that reading this thrilled me. I think I probably get more like 50% of my antioxident intake from coffee!

And second, although I’m being humorous, this recipe actually has coffee in it, which is why I drew your attention to that fact.

The cookies were a hard, crunchy cookie, which is the kind I prefer. Everyone here loved them, all thumbs up, and I didn’t think twice about offering them dessert, knowing that I was really providing them with daily doses of antioxidants!!

Below is the recipe. Now keep your eye open for all the healthier choices and you’ll see why these cookies were a superfood in my house!

My new superfood cookies

My new superfood cookies

CHOCOLATE & COFFEE WHOLE WHEAT COOKIES
INGREDIENTS

3/4 cup unsalted butter or margarine (we used I Can’t Believe It’s Not Butter.)

1 cup brown sugar

1 egg (we used egg substitute)

1/2 cup all-purpose flour

1 tsp. baking soda

pinch of salt

scant 1/2 cup whole wheat flour

1 tablespoon bran (We took bran flakes and crushed them up in a ziploc bag and took 1 tablespoon from there.)

1 1/3 cups semisweet chocolate chips

2 cups rolled oats

1 tablespoon strong coffee (I used decaf!)

2/3 cup hazelnuts toasted and coarsely chopped (I skipped this ingredient.)

Using the larger of my two Pampered Chef scoops makes our cookies more uniform.

Using the larger of my two Pampered Chef scoops makes our cookies more uniform.

DIRECTIONS

Preheat the oven to 375 degrees.

Grease two large cookie sheets (I don’t grease, mine are fine.)

Cream the butter and sugar together in a bowl. Add the egg and beat well.

In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Then add in the whole wheat flour and bran.

Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and hazelnuts.

Mix well.

Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets.

Bake 16-18 minutes or until golden brown. (Ours took less, around 15 minutes.)

Remove from oven, then transfer to a cooling rack and let cool before serving.

Enjoy!!

A Great Friday Snack: Fruit Salsa with Cinnamon Chips

22 Feb
The simplest things, like these Mardi Gras masks can provide hours of fun on a week like this one!

The simplest things, like these Mardi Gras masks can provide hours of fun on a week like this one!

Happy Friday everyone!

I hope you all had a great week! We’re finishing off February Vacation week here and it’s flown by, despite the fact that we had no set plans really.

We got to see real, live raptors VERY close up on Wednesday afternoon at the library. Very. Close.Up.

We got to see real, live raptors VERY close up on Wednesday afternoon at the library. Very. Close.Up.

We had a great week it turns out, thanks to the Cranston Public Library. We went there on Wednesday to return our books and realized that there were lots of great programs lined up for this week: a great Raptor program from a local wildlife preserve (Born to be Wild Nature Center in Bradford, RI) and the showing of a movie we had not yet seen, were the two things we took advantage of.

Little things like that give the kids something to look forward to and make the week go by.  And, it gives them the chance to take out new library books. We came home Wednesday with a new slew of books for them to read. Gotta love that too.

Best of all, those activities are all free, from the reading to the raptors to the movie.

Gotta love that even more.

They sounded like rock stars on Tuesday afternoon!

They sounded like rock stars on Tuesday afternoon!

We also had the opportunity to participate in a fun recording session at Reel to Real Recording Studio right here in Cranston. The girls were singing like rock stars for the whole afternoon on Tuesday. If you’ve never been there, it’s great fun so check it out!

We had a great time talking all about our trip and showing lots of photos and memorabilia.

We had a great time talking all about our trip and showing lots of photos and memorabilia.

And finally, we made a visit to Grandma Grello’s assisted living facility, where we got the Mardi Gras masks and matching bead necklaces too, and where Caroline presented her power point presentation about the Kids State Dinner trip.  It was her second such presentation in one week’s time and she did a great job with it, as usual. Reliving that trip is always amazing for us and the audience really enjoyed the presentation. Even better, it sparked some great conversation from the residents about their memories of Washington DC., some dating back to WWII. Living history: a privilege for us to be a part of.

Below is a great Friday recipe for you, taken from the blog, The Girl Who Ate Everything.  We made this on Valentine’s Day but it makes a great after school snack and actually we had leftovers and my kids put it on their homemade waffles this weekend too.

We had barely any of the awesome fruits they have in their recipe below, but we made it work anyway. I used a red apple, a green apple and a green pear and they ate it right up. It’s super colorful, and I always love colorful foods.  I think it’s a plus when you can adapt a recipe to suit what you have on hand and it still comes out great.

So whether you are looking for something for an after school snack or something for vacation week’s end, this is a great choice for you!

This was a great, healthy snack. We used fat free tortillas and sugar free jelly.

This was a great, healthy snack. We used fat free tortillas, fat free cooking spray and sugar free jelly.

Fruit Salsa with Cinnamon Chips

Ingredients

    • 2 kiwis, peeled and diced
    • 2 Golden Delicious apples – peeled, cored and diced
    • 8 ounces raspberries
    • 1 (16 oz) carton of strawberries, diced
    • 2 tablespoons white sugar (more or less to taste)
    • 1 tablespoon brown sugar (more or less to taste)
    • 3 tablespoons fruit preserves, any flavor (I used strawberry)
    • 10 (10 inch) flour tortillas
    • melted butter or butter flavored cooking spray
Cinnamon sugar:
  • 1 cup white sugar
  • 2 Tablespoons cinnamon

Instructions

  1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. It didn't matter that we didn't have the exact fruits listed in the recipe. We used what was on hand and it was great!

    It didn’t matter that we didn’t have the exact fruits listed in the recipe. We used what was on hand and it was great!

    Preheat oven to 350 degrees.

  3. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off too much juice and it gets runny.

Notes

Source: Allrecipes

What’s For Dinner Wednesday: Cream of Broccoli Soup

20 Feb
This soup is perfect for a cold winter day!

This soup is perfect for a cold winter day!

We have had some pretty chilly days this winter. Some days there’s nothing that hits the spot like a hot bowl of soup, and I’m a huge fan of creamy soups, which is why today’s post is a favorite of mine.

The other reason it’s a favorite is that it brings back memories, and I love recipes that remind me of the past.

This recipe is from my college roommate Karen, from the cookbook she made for me when we graduated.  The thing is, I can distinctly remember a time when we were roommates that I had a terrible sore throat and laryngitis.

Karen made me this soup. I can picture myself sitting at our kitchen table that day, eating her soup. Every time I eat broccoli soup actually, I think of that day.

And a few weeks ago when I made the soup, I thought once again, of that day.

This was the first time I actually made the soup. I’ve never been very brave with soups before, I’ve mostly left them to Don other than a basic chicken soup. But since my friend Paula’s My Soup For You blog has been in existence, I’ve gotten very brave and I’ve since made several soups. In fact, she and I each made a version of a cream of broccoli soup within a day of each other and we didn’t even know it.

As far as my family goes, Caroline and I loved this soup the most. Between the two of us, we enjoyed it over several days’ time, and she liked coming home and having a mug of it after school on cold afternoons.

Here is the recipe for Karen’s Cream of Broccoli Soup. I hope it warms you up on a cold winter’s day!

I used fresh broccoli for my soup.

I used fresh broccoli for my soup.

CREAM OF BROCCOLI SOUP
INGREDIENTS

6 cups chopped broccoli

3 and 1/2 cups chicken broth

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup flour

2 cups skim milk

1 tsp. butter

8 oz. cheddar cheese, cubed (I used fat free cheddar, shredded.)

Although I used a blender for this, it was definitely more of a food processor recipe, and I didn't use ours!

Although I used a blender for this, it was definitely more of a food processor recipe, and I didn’t use ours!

DIRECTIONS

Simmer broccoli in chicken broth until tender.

Remove bulk of broccoli and in blender or food processor, process the broccoli, onion and celery until smooth. Set aside.

Combine milk and flour in a separate container until dissolved.

Slowly add to broth, stirring until it begins to thicken.

Add puree, butter, salt and pepper to taste.

Stir until it begins to simmer.

Add cheese and stir until melted.

Monday Musings: The Blizzard of 2013: The long and short of it and all the in between

11 Feb
On Friday morning it didn't seem like the snow was going to do a whole lot.

On Friday morning it didn’t seem like the snow was going to do a whole lot.

I’m sitting here right now as I type this, watching the Grammy’s with my family. The TV is on and the lights are on. Most importantly, the heat is on and running.

We survived the Blizzard of 2013, Nemo, relatively unscathed. As a native New Englander, I have memories of the Blizzard of 1978, unnamed as it was, and was excited for my kids to have memories of their own of such an event; something for them to tell their children about the way I speak of 1978.

Leading up to the blizzard last week, the reports were flowing in. This was going to be the biggest winter storm in years. Loads of snow, big drifts, high winds and power outages. The meteorologists were having a field day.

I was excited. Stressed. Worried. Excited. Prepared. Nervous. Excited.

On Wednesday night, two days before the snow started, the shelves at the grocery store were already empty. The parking lot-chock full.

On Wednesday night, two days before the snow started, the shelves at the grocery store were already empty. The parking lot-chock full.

I spent much of Thursday running around in between covering stories, getting everything we’d be needing for the storm and everything for which my coupons would be expiring over the weekend, so that by Thursday night I was pretty exhausted, but we were ready. I saw crazy lines at the gas station and in the grocery stores. The shelves were empty on Wednesday night, the night before-the night before the storm.

School was canceled for Friday right out of the gate. So we got up Friday morning and did everything we could to be ready and the day passed pretty uneventfully as the snow began to pile up. We knew the worst of the storm was going to be on Friday night, overnight.  We were expecting hurricane-force winds and we knew we’d be most likely losing power during one of the coldest months of the year.

But by Friday night at bedtime we had 13" of snow...and then the power went out.

By Friday night at bedtime we had 13″ of snow…and then the power went out.

Sure enough, the power went off at 9:00 pm on Friday night. Just prior to that time, the winds had really picked up. It was howling and the snow was coming in sideways. The one little tree in our yard was banging against the front of our house.

We saw blue lightning, and then green and red and pink.

Friday night first night no powerIt was crazy exciting and scary all at the same time. Once the power went off we knew we’d be having the Family Campout right in the middle of our living room. We brought out the sleeping bags for the kids, as well as every blanket we owned, and set them up in the middle, with us on the two couches on either side of them.

When we woke up on Saturday morning, it was stunning outside, to say the least. And freezing cold inside. It had gone down from my toasty 72 degrees to 58 degrees in our house. Brrr….

The branches of our bushes in the backyard were weighed down with the weight of the snow that had fallen overnight.

The branches of our bushes in the backyard were weighed down with the weight of the snow that had fallen overnight.

And outside, so much snow. On our deck alone, where I’d been doing my measuring every hour or two, we were now up to 21″ of snow, but in other spots there was as much as three feet of snow. Our driveway was so full of snow it was hard to even see the cars, and the snow came right up to our front door.

coffee preppedWe started to dig out a little as Don went out snowblowing and I started to dig in to our blizzard preparations. I had filled two thermoses the night before: one with regular and one with decaf coffee; a must if I was going to face the day with a smile.

Since we had no electricity I threw together a quick Blizzard Breakfast Trail Mix and made the kids some hot chocolate while they played The Game of Life. We started getting a steady stream of texts from family and friends, checking in. I laughed as some of our information about the local goings-on were coming in from around the country. Not having smart phones, we couldn’t easily access the internet, but we were thankful for those who could, keeping us updated.

Blizzard Nemo Trail Mix

Blizzard Nemo Trail Mix: Chex, chocolate chips, craisins and marshmallows.

We passed the day on Friday planning our next meal. Between the two of us we’d purchased all “on top of the stove” items to eat, since we are lucky enough to have a gas stove (and gas heated hot water also) and we would be able to prepare hot foods.  In between his trips outside to snow blow, Don made a soup on top of the stove.

Having a gas stove helped us to heat our house for two days.

Having a gas stove helped us to heat our house for two days.

Doing so made our house heat up several degrees. We got a phone call with a tip from a neighbor which made lots of sense: if you boil water on your stove it will heat up your house. Having seen success with the hot soup, we decided to try it. Sure enough, our house stayed at a steamy 72 degrees as long as we kept the water boiling.

Keeping the water running kept the pipes from bursting, at least we think that's what kept the pipes from bursting.

Keeping the water running kept the pipes from bursting, at least we think that’s what kept the pipes from bursting.

By the end of Saturday, we had condensation dripping down the walls of our entire house. But we were warm! We also kept our water running, trickling really, just a bit, all the time with the hopes that our pipes would not freeze.

It must’ve worked, they did not freeze. I think that was what worried me most going into the storm. It was going to be eight degrees overnight on Saturday night. With no power, I was worried about being cold, and bursting pipes.

In the memory-making category, we tried to do fun things with the kids so that they’d be remembering this blizzard for years to come, other than for the fact that our walls dripped with condensation for two days.

Saturday night's dinner by candlelight: turkey hot dogs, turkey burgers, and veggies.

Saturday night’s dinner by candlelight: turkey hot dogs, turkey burgers, and veggies.

We played games: Life, Scrabble, Symbol Simon.

We played with gymp; made keychains and braids.

We ate by lantern light at night, had hot chocolate each morning to warm up, did dishes at night by flashlight, even went out and watched a movie in the car while sitting in our driveway (charging cell phones at the same time) and slept in the living room every night.

By Sunday morning, we were more than ready for the lights and heat to come on, but we were still doing okay. The kids played in the snow, enjoying the very best part of a good snowstorm: sledding. We thought about the possibility of heading somewhere to shower, to get warmer (without all the steam), but we were really doing okay.

Lots of snow to sled in!

Lots of snow to sled in!

And in the back of my mind, I really didn’t want to leave the whole thing. I wanted my kids to have those memories like I had. In 1978 we had no power for a week. We didn’t leave. Of course, we had a fireplace, but still, a whole week without power. Yikes.

On Sunday afternoon we had just finished showers (warm ones but no hair dryers) and we were in the living room contemplating our next meal, when all of a sudden….the lights came back on. A day earlier than we’d been told by the utility company, and earlier than some other RI residents not quite as lucky.

Just like that.

It was all over.

The kids’ very first question: “Can we still sleep in the living room?”

*Success.*

Below are a few more photos from the weekend.

Enjoy!

Even Bella was chilly on Sunday morning. Outside it was just eight degrees.

Even Bella was chilly on Sunday morning. Outside it was just eight degrees.

Hot chocolate in sleeping bags every morning in the living room.

Hot chocolate in sleeping bags every morning in the living room.

Even under the overhang outside our front door, the snow came right up to the door.

Even under the overhang outside our front door, the snow came right up to the door.

The good thing about losing power in the winter: we just put everything outside to keep it cold. A few things froze, but otherwise we were in good shape and didn't really lose any food.

The good thing about losing power in the winter: we just put everything outside to keep it cold. A few things froze, but otherwise we were in good shape and didn’t really lose any food.

We could not even see the cars in the driveway on Saturday morning.

We could not even see the cars in the driveway on Saturday morning.

Took half the day for Don to uncover one car and snow blow half the driveway.

Took half the day for Don to uncover one car and snow blow half the driveway.

Even Samantha, American Girl, was chilly. Gloves were in order, apparently.

Even Samantha, American Girl, was chilly. Gloves were in order, apparently.

Snowing sideways on Friday night. 75 mph winds.

Caroline got this great shot on her iPod touch: It was snowing sideways on Friday night. 75 mph winds.

The Game of Life played in sleeping bags to stay warm.

The Game of Life played in sleeping bags to stay warm.

Our Sunday night reward for making it through the days without power: Chocolate Fondue!

Our Sunday night reward for making it through the days without power: Chocolate Fondue!

Product Review: Clif Kid Organic ZFruit Rope

4 Feb
Clif Fruit Ropes are every mother's dream snack for her kids.

Clif Kid organic ZFruit Ropes are every mother’s dream snack for her kids.

Recently, I was given the opportunity to try out the Clif Kid ZFruit Rope organic fruit snacks. As a mom with three kids whose tastes vary quite a bit, I’m always on the lookout for snacks that are healthy (my main goal) and satisfy their quest for things that taste good (their main goal).

It’s a hard balance to achieve, so I was excited when Clif offered me the chance to have my kids give their ZFruit Ropes a try. The information on the box made my heart jump for joy:

*They are organic and gluten free.

*They are fat free, cholesterol free and low in sodium.

*They are equal to one serving of fruit.

*They contain no artificial preservatives or flavors.

According to the Clif website:
CLIF Kid Zfruit™ is a tangy, chewy fruit snack that is equivalent to one serving of organic fruit and provides an excellent source of vitamin C. Zfruit offers a great-tasting fruit snack that doesn’t need to be washed, peeled, cored, seeded, cut or refrigerated before eating – making it easy for kids to eat organic fruit anytime, anywhere.

I was also excited because the Fruit Ropes come in a variety of flavors: Grape, Strawberry, Sour Apple, Fruit Punch, Tropical Twist and Mixed Berry; something for everyone’s taste buds.

The first one we tried was Strawberry, since it arrived on our doorstep first, and separately from the rest. The initial opinions were good. Everyone seemed to enjoy that flavor.

However, when we tried the other flavors, we had mixed success at best. My heart sank a little bit, as the reviews from my kids came in. They weren’t loving the ZFruit Ropes overall.

Although I’m not sure I’d run right out and buy them again, I do think I’d at least try to keep presenting them as an option on occasion because I think that they’re so valuable as a healthy snack choice. I also noticed that even though everyone didn’t necessarily *love* them, one by one they disappeared until the box was completely empty. So SOMEONE liked them well enough!

I certainly recommend that other moms give these Clif Kid organic ZFruit Ropes a try with their kids. Because every child’s taste buds are different, my kids’ mixed reviews aren’t the be-all and end-all of reviews.

In fact, if anyone has tried these or goes out and tries them after reading this, I’d love to hear whether or not your kids enjoyed them and what their favorite flavors are.

I am not giving up on these yet!

**The thoughts and opinions presented in this post are my own. I was not compensated for this post, although I was given samples of the product to try.**

Quinoa Muffins

25 Jan
These muffins are hearty, healthy and taste great!

These muffins are hearty, healthy and taste great!

I’ve mentioned previously that I really love getting ideas from Pinterest. I first had quinoa at the White House when I had lunch there for the first Kids’ State Dinner. After that I was hooked on quinoa and I searched for lots of different ways of cooking it.

Today’s recipe was originally a Pinterest recipe for Martha Stewart Quinoa Muffins.

We had to healthify it a little bit. I’ve put the link to the original recipe above, and I’ll make notes to tell you how we changed the recipe to suit our needs.

Everyone in our house likes these muffins. I’ve made them twice now, once following the original recipe back in the fall, and once a few weeks ago with our modifications. If you haven’t cooked with quinoa, I encourage you to try it. I like having another ingredient option for my cooking and baking. The last time I used it, I cooked up a big batch and used some for the muffins, some for a side dish with dinner another night, and some I ate like oatmeal in the mornings for my breakfast. It’s quite the versatile ingredient.

QUINOA MUFFINS
INGREDIENTS

  • 1 cup quinoa, rinsed
  • 1/4 cup vegetable oil, such as safflower, plus more for pan (We used 1/4 cup plain, nonfat yogurt.)
  • 2 cups all-purpose flour, plus more for pan (We used 1 cup wheat flour, 1 cup white flour.)
  • 3/4 cup packed dark-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup raisins (We used craisins for half the batch and chocolate chips for the other half the batch.)
  • 3/4 cup whole milk (We used skim milk.)
  • 1 large egg (We used egg substitute.)
  • 1 teaspoon pure vanilla extract
Splitting the batch in half allowed for using both craisins and chocolate chips as filling options.

Splitting the batch in half allowed for using both craisins and chocolate chips as filling options.

DIRECTIONS

  1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  2. Meanwhile, brush a standard 12-cup muffin pan with oil; (we used fat free nonstick spray) dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

Liz’s Chocolate Chip Cookies

18 Jan

One of the things I love about recipes is the fact that they often remind me of people, places, of times in my life. Today’s recipe reminds me of all of those things.

When we eat our cookies, I'll be thinking of Liz!

When we eat our cookies, I’ll be thinking of Liz!

A while back we lived out of state for a few years and conveniently enough, we were in the neighboring state to where my brother and his roommates were living at the time. We were less than an hour away from them, which was fun.  Liz was one of the roommates, a friend of his from college, and a wonderful person. In fact, all of his roommates and friends were wonderful, but today’s recipe is from Liz, so today we focus on her.

Technology being what it is, we’ve been able to stay in touch with Liz and share the events of our lives with each other, which is so great. She is still living nearby, just a few hours from here, and now she has two children of her own.  She’s a fan of The Whole Bag of Chips, and recently she sent me today’s recipe. She knows how much I love cookies and she also knows that I love cookie batter. She specifically sent me this recipe because there were no eggs in the batter, so it makes it safe to taste.

I love that this recipe replaces some of the sugar with honey. It also lent itself well to being a low-fat recipe between the lack of eggs (great for people with egg allergies) and the fact that I could replace the butter with my new go-to, I Can’t Believe It’s Not Butter. It may just be my new favorite chocolate chip cookie recipe for all of those reasons. This time around, I even replaced half of the white flour with wheat flour, just to healthify it even more. Every little bit helps!

Each Friday we spend a chunk of our afternoon with my Grandma Rose, the girls’ great-grandmother. I’ve begun bringing along a low-fat or non-fat snack for our dessert, to make things easier for her and for us. At 91 years old, she puts out quite a spread, and I’m glad I can help out a little bit. Today we’ll be bringing along a batch of Liz’s chocolate chip cookies for everyone to enjoy.

These make a great long-weekend baking project too, so give them a try this Martin Luther King Weekend!

LIZ’S CHOCOLATE CHIP COOKIES
INGREDIENTS

1 1/4 cups flour (I did 3/4  cup white flour and 1/2 cup wheat flour)

1 tsp. baking soda

1/8 tsp. salt

1/2 cup butter (I used I Can’t Believe It’s Not Butter)

1/4 cup sugar

1/2 cup honey

1 cup chocolate chips

1 teaspoon vanilla
IMG_9153DIRECTIONS

Combine all ingredients and mix well.

I used my small Pampered Chef scoop to put them onto my ungreased trays.

Bake at 300 degrees for 18-20 minutes (18 was perfect for my oven.)

ENJOY!

Grandma Rose

We enjoy being able to spend some time with Great Grandma Rose! This photo was taken a year or so ago, at her house on her 90th birthday.

A week off for me, a cookie recipe for you!

28 Dec
IMG_8409

These are a great cookie for any time of year, but they have made it onto our trays for the past two years now.

With the holidays in full swing, I took a week off from my regular blog posting in order to prepare for, and celebrate the Christmas holidays with my family.

Today, however, I have one last cookie post for you. It’s a recipe I posted last year also, but it’s great for any time of the year, so I thought it would be a good one to post.

Next week you can look forward to a return to my regular posting schedule once again. I will be showing a few of the great gifts that we received for Christmas this year that I think you’ll enjoy, and I will be back to posting recipes again too.

My blog will also be taking on somewhat of a new twist in the new year, but you’ll have to wait until next week to see exactly what that means.

Until then, enjoy today’s recipe!

Oatmeal Scotchies
INGREDIENTS

1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp grd. cinnamon
1/2 tsp salt
1 cup (2 sticks) butter or margarine, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
2 large eggs
1 tsp vanilla
3 cups quick or old fashioned oats
1 2/3 cup (or one 11 ounce bag) butterscotch chips

DIRECTIONS

Preheat oven to 375 degrees.

Combine flour, baking soda, cinnamon and salt in a small bowl.

Beat butter, granulated sugar, brown sugar, eggs and vanilla in large mixing bowl.

Gradually beat in flour mixture.

Stir in oats and chips.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 7-8 minutes for chewier cookies, 9-10 for crispier cookies.

Cool on cookie sheet 2 minutes, transfer to rack to cool completely.