Tuesday, March 13, 2018

So Easy Balsamic Vinaigrette!

In an effort to prove that homemade salad dressing is quick and easy to make...
I created a versatile and unique spin on balsamic vinaigrette for tonight's supper!
This recipe makes 3/4 cup...

Two salads in the making!
Ingredients You Will Need (use organic whenever possible):
*1/4 cup of raw apple cider vinegar
*3 tablespoons of extra-virgin olive oil
*2 tablespoons of balsamic vinegar
*2 tablespoons of unsweetened applesauce (This is the unique part :)
*1 tablespoon of pure maple syrup
*1 1/2 teaspoons of Dijon mustard
*1/8 teaspoon of garlic powder
*1/4 teaspoon of sea salt
*black pepper to taste
Measure out each of these ingredients into a pint-sized canning jar...
put the lid on...and shake to blend.
(That's the easy part !)

What a tasty blend of tangy and sweet!
This recipe was adapted from The Oh She Glows Cookbook by Angela Liddon.

Tuesday, March 6, 2018

Banana Oat Cookies with Chocolate Chips!

What do you do with an abundance of very ripe bananas?
Well...banana bread seemed like a logical answer...
But, I wanted to use as many unprocessed ingredients as possible :)
I found this simple recipe at www.geniuskitchen.com
The end product was moist, tasty and filling cookies!
You will need...
*3 ripe bananas
*1/3 cup of melted coconut oil
*2 cups of oats
*1 teaspoon of pure vanilla extract
*1/2 cup of dark chocolate chips
Here's how you do it...
In a medium bowl, mash the bananas.
Stir in the melted coconut oil, oats, vanilla and chocolate chips.
Using a small spoon, scoop up the batter into cookie balls.
Place them onto cookie sheets lined with parchment paper.
Gently flatten out each cookie with your hand.
Bake the cookies for 18 minutes in a 350 degree oven.
*I baked my cookies for 9 minutes...and then switched which
oven rack the baking sheets were on.  I baked them for another 9 minutes.
Then move the cookies onto cooling racks.
These simple gems will be quite moist...and disappear quickly!

Wednesday, January 31, 2018

Cooking Efficiently #2...or How I Turned Last Night's Leftover Chicken into Jambalaya!

Well...last night I used previously baked potatoes
to create some very tasty twice-baked potatoes :)
Carrying on with the theme of using what I already have on hand...
I took the leftovers from last night's Instant Pot whole chicken
and made some Jambalaya!
How did I come up with Jambalaya?
I looked around my kitchen and pantry for some inspiration :)
"Ahhh...here's a packet of organic Jambalaya seasoning.
Maybe there's some sausage down in the freezer.  Yes, there is!
Better go bring up the Instant Pot from the basement.
I'm sure glad I bought more brown rice on Tuesday.
Think I'm going to prepare the rice in the leftover broth that I saved.
That will really boost the flavor of the whole dish :)
Ohhh...I'll use some frozen peas to finish things off!"

While my rice was cooking in the Instant Pot,
I baked the sausage.
After it cooled, I cut it into thin slices.
I cut up the leftover chicken...and I was ready to go!
After the rice was done, I added the Jambalaya seasoning...
and then the chicken, sausage and peas.
So easy and delicious :)

Cooking Efficiently...or How I Used Baked Potatoes More Than Once :)

I've been concentrating my efforts on cooking some basic foods in bulk...
and then using them in several meals. 
 I believe this is a money and time saver :)
Monday, I baked 4 sweet potatoes and 4 organic russet potatoes. 
  I pierced the potatoes with a knife, rubbed on some coconut oil, sprinkled with sea salt...and popped them into a 350 degree oven until they were "just" done.
Monday for lunch I had one of the freshly baked russet potatoes...cut open...and stuffed with avocado slices. I sprinkled on sea salt, pepper and dried basil.
The healthy fat in the avocado helps my body balance out the starch in the potato :)
 Hence, my blood sugar is stable!
Tuesday night, I took the remaining russet potatoes and created twice-baked potatoes.
I scooped out the majority of the cold potato out of the skins...
and put the skins into a square baking dish.
I put the potato into a small bowl and mashed it.
(You can use a potato masher or fork.)
I add whole milk, a hearty dollop of plain full-fat yogurt, shredded cheese, dried chives,
sea salt & pepper.
I mashed again, incorporating all of the ingredients.
I then scooped the mixture into the empty potato skins...
and topped them off with a bit more cheese, salt and pepper :)
I put them into a 375 degree oven for about 30 minutes.
I wanted the skins nice and crispy!
So here is the finished product...along with chicken from DC Meats (prepared in 35 minutes in my Instant Pot), some roasted Brussels sprouts...and beets that I had cooked on Monday :)
Yummy...satisfying...nutrient-dense...whole foods!
I hoped you enjoyed this blog post!