Apple-cranberry Pie

Filling:

4 -5 apples 

1c cranberries

1tbs lemon juice

1tbs flour

1/3 c brown sugar 

(3tbs butter used after add filing to pie crust)

Double Crust:

2c flour

1tsp salt

1tsp sugar

1c shortening

1/2c water 

Preheat oven to 425.

Combine filling in a bowl (all ingredients except butter). Coat apples and cranberries evenly, let sit while you prepare the crust.

In a separate bowl add flour, salt and sugar -mix together . Then cut in shortening with a pastry cutter till there are no large pieces of shortening. Add water and mix with a fork till almost combined. Gather pastry and form into 2 equal balls - the roll each one out . The key is not to over mix or over work the dough. 

Lay bottom crust in a greased pie plate. Add filling then place pieces of butter on top of filling . Add top crust and cut slits. ( optional egg wash at this point)

Bake for 10 min on 425 the turn down to 350 and bake for additional 30- 35 min. Till crust is browned and filling is bubbling. 

BEST Whole Wheat Bread ever!!!

I've tried a lot of recipes to get that yummy soft consistency of bread -so far this one tops them all! It rises just like white bread like it says!

here is the link:
http://myhealthygreenfamily.com/blog/wordpress/100-whole-wheat-sandwich-bread-recipe-that-rises-like-white/

I do half hard white and half hard red milled flour.
I make the whole recipe and I do one 2lb loaf, one 1lb plain loaf and one 1lb cinnamon raison loaf (which is absolutely delicious)!

For the cinnamon raison bread:
Before you shape it into a loaf knead in raisons(that way they don't all fall out when you toast it)
then combine 2T  sucanat and 2 tsp cinnamon in a blender. Spread the rolled out loaf with butter and sprinkle the cinnamon mixture  ...roll it up and voila!( thanx Leah ;)

Fruit roll up ( success!)

These were easy and delicious! 

Next time I will probably do them thicker and call them fruit leathers :)

Recipe: 

4 1/2 c hulled strawberries

1/3 c coconut sugar

2 T fresh lemon juice 

Preheat oven to 170( I put mine on warm..because mine didn't have a 170) Blend together all ingredients.

Spread evenly on parchment paper lined baking sheets. Bake for 3 hours or until slightly tacky but not too sticky or it won't peal from the parchment paper. 

Quinoa peanut butter cookies

These are amazingly delicious! And healthy ( which to me is a rare combination) . They have a nutty rich flavor. I adapted the recipe from 

http://www.fullmeasureofhappiness.com/2010/10/28/gluten-free-peanut

Recipe:

1 c milled quinoa

1 1/4 c milled brown rice

1 c coconut sugar

1 T cornstarch

2 t baking powder

1/2 t real salt

1/4 c honey

2 eggs

1 c peanut butter (homemade is preferred) 

2 tsp vanilla

1 T coconut oil 

2 T whole milk

Combine all dry ingredients . Add wet ingredients in order. Mix well.

Roll into balls and press down with a fork crisscross like classic peanut butter cookies. Bake at 350 on greased cookie sheet for 15-18 min

English muffins (soaked overnight)

I have tried many different versions of the whole-grain milled English muffins – this one is the best so far.

Recipe: 

3 c. Fresh milled white hard flour

2 Tbs sucanat

1 3/4 c. Whole milk 

3 tsp instant yeast

2 tsp baking powder

2 tsp sea salt 

Corn meal for dusting 

Soak flour, sucanat and milk overnight.

Next day add rest  of ingredients and mix very well- cover let rise for 2 hrs. Punch down form into a log and evenly cut it into 12 pieces. Form pieces into English muffin shape place on corn meal (on counter or cookie sheet) sprinkle tops with corn meal and let rest for 20 min .  Turn oven to 350 then carefully lift and place on hot griddle for 3 to 5 min until light brown - transfer to ungreased cookie sheet. Place in oven for 20 minutes till cooked through. 

I think next lime I will try and add some melted butter too to try and perfect the texture.

Chipotle Mayo Lime Sauce

This sauce is awesome on any Mexican dish , fish tacos, grilled artichokes and salads ! ( it's one of my favorites )

1c Mayo

1/2c Sour Cream

3 Chipotle Peppers in adobo sauce 

3 limes juiced 

Salt and pepper to taste 

 Combine all ingredients in a blender until completely smooth - Bon  Appetite ! 

It's like the sauce La Taqueria used to serve with their fajita salads! M 

Fruit snacks

Here is a go at trying to make fruit snacks 

2 c berries of choice ( I used raspberries )

1/2 c lemon juice

1/2 c gelatin (thanx Leah ) 

2 tbs honey

1 tbs sucanat

In a sauce pan on medium heat combine berries and lemon juice till berries are softened . Cool slightly he add to blender to purée . ( I didn't this time but next I would strain the berries ) return to bowl and whisk on honey and sucanat till combined - the slowly whisk in gelatin and keep whisking till completely combined making sure no clumps formulate! 

Pour into silicone molds ( if u have them) if you are like me and don't have any yet I lined a 13 x 9 baking sheet with parchment paper.  Refrigerate for 2 hrs or till hardened ... Cut into squares 

PS: these were more like little fruit jellies 

I'm still going to keep trying - Tree Top isn't going to beat me !

(Better than Skippy's) peanut butter

My children named this peanut butter since we started making our own :)

They love it! 

3 c dry roasted peanuts (un-salted)

1 tsp sea salt

3 Tbs honey/or maple syrup 

Place peanuts and salt in food processor till consistency you desire 8-15 minutes . Add honey or maple syrup and process till combined - serve whenever and on whatever :)

( this batch is extra creamy thanx to a diaper change while it was processing - hehehe)

Rhubarb Strawberry Crumble

Perfect summer dessert! 

Fruit part:

2 cups rhubarb chopping in 1/4" pieces

2 cups strawberries quartered 

1tbs lemon juice (optional) 

2 tbs spoons maple syrup 

Preheat oven to 350 - place fruit ,lemon juice and syrup in a ungreased 11 x 9  baking dish place in oven while making the crumble topping (approx 8-10 min )

Crumble topping:

1 1/2 cups soft whole wheat 

1 1/2 cups oats 

1/4 cup maple syrup

1/2 cup butter

1/2 tsp sea salt

1 tsp cinnamon

Combine all above ingredients till forms clumps.  Remove baking dish and spread the crumble topping evenly over the fruit mixture . Return to oven and cook till golden brown( 25-30 min)

vanilla ice cream or whipping cream is a great topper for this dessert
- its best served when warm !

Easy Stuffed Chicken

Stuffed chicken is one of my throw together quick dinners - it looks amazing and you can pretty much add anything you have in the fridge to it!

Here's one of my versions:
Ingredients:

4 chicken breasts
chopped (marinated)artichoke hearts
3 diced green onions 
3 tbs sun dried tomatoes
1/2 c mayonnaise (divided)
1/2 panko bread crumbs (divided)
mozzarella strips about 1/4" strips
4 tbs of sliced almonds

prepare baking dish with olive oil
preheat oven to 350 degrees

1. Pound chicken breast  till nice and tender but not separated.

2. flatten out chicken spread a tbs mayo in middle of breast and place(in any order) :
      green onions
      artichoke hearts
      sun-dried tomatoes
      sliced almonds ( or any other nut)
      Panko bread crumbs
      mozzarella cheese strips (or gouda/feta - it all works)

3. Roll up from one side to the other...place seam down in prepared baking dish

4. Spread thin layer of mayo on each breast

5. Sprinkle remaining bread crumbs on top along with paprika, garlic, salt and pepper.

6. Cook in preheated oven till juice of chicken runs clear- about 45 minutes

(sorry i don't have a finished photo... I always eat as soon as its done --then remember!!!)

Coconut Almond Butter

If you have ever bought fresh ground Almond Butter from a co-op - this recipe is gonna make you think you were crazy for ever buying it! First - it will save you money..I figured it out and it's about 1/3 of the price to make it. Second- you can add what ever you want to it depending on your craving that day :)
What you'll need:

approx. 2 c Almonds
1/4 tsp Sea Salt
1/4 - 1/2 c coconut flakes
1-2tsp coconut oil (depending on how much coconut you use increase the oil accordingly)


Here's the easy process:


(preheat your oven to 350)

1. Cover a baking sheet with raw almonds - bake for 8 - 10 min just until roasted

2. Immediately put in food processor

3.Add sea salt

4.Process for 8 -10 minutes ( you will watch the almonds go from ground almonds-to almond meal - to almond flour - then to Almond Butter!!!

5. Once its looking like almond butter add the coconut and oil - blend till smooth and creamy


My favorite part is right when its done its all warm and yummy..... every good mother has to taste to make sure its good enough for her family!!!

Gluten Free Carrot Cake - YUM!

So I've been experimenting with gluten free cooking(as far as goodies go). We decided that if we were going to have desserts as much as we do I could try and make them a little healthier - here is a carrot cake I made today- and it is delicious! It doesn't have that"too healthy" taste in the least bit.....if I don't say myself.

You can make 2-  8" rounds for a layer cake or 1- 13"x9" sheet cake or 20 jumbo muffins.

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Total Time: 1 hour

Ingredients:

1/2 cup white sugar

1/2 cup brown sugar

1/2 organic agave 

4 eggs

1 1/2 cups light olive oil OR your favorite vegetable oil

3/4 almond flour

1/3 c soy four

1/3 c spelt flour

1/3 c brown rice flour

2 teaspoons baking soda

2 teaspoons gluten-free baking powder

1 1/2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla extract

1 c chopped pecans

3 c grated carrots

1/2 c coconut (I used sweetened)

CREAM CHEESE FROSTING (a true carrot cake can't go without this!)

4 tablespoons unsalted butter

3 ounces cream cheese

1 teaspoon vanilla extract

2 1/2 cups gluten-free powdered sugar (See note)

Preparation:

Preheat oven to 325° F (I've found gluten free is better to cook low and slow)

Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

Cream sugars , agave and eggs in a large mixing bowl. Add oil and vanilla and beat just until smooth. 

In a separate bowl combine flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Fold in grated carrots, coconut and pecans. Pour the batter into prepared pans.

Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 35-40 minutes or until golden. Cool on a wire rack. 

For Frosting place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy. 

Wait for cake to complete cool then frost.

ENJOY!

Cranberry Buckle with Warm Vanilla Crumble

Cranberry Buckle with Warm Vanilla Crumble

Created by: Suzannah Blanchard

Total Time: 1 hr. 20 min.

Servings yielded: 6-8

Cranberry buckle:
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 cups cranberries (fresh or frozen)

Vanilla crumb:
- 1 1/2 cups flour
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Butter an 8 inch square cake pan.

2. Sift the flour, baking powder and salt. Whisk them together and set it aside.

3. Cream together the butter and sugar until it's light and fluffy. Mix in the eggs, one at a time, beat well after each addition. Then mix in the vanilla extract.

4. Mix 3 additions of the flour mixture into the sugar misture, alternating with the sour cream, starting and ending with the flour (flour - sour cream - flour - sour cream - flour). Mix well after each addition.

5. Fold in 1 cup of cranberry with a rubber spatula and pour the batter into the greesed cake pan.  Spread the top evenly. Sprinkle the remaining 1 cup of cranberry on top of the  batter.                                                                 6. Vanilla crumb: Whisk together the flour, white and brown sugars and salt. Then cut in the butter (cut into small cubes) with a fork or knife until the mixture resembles coarse crumbs. Then drizzle the vanilla extract all over. Set it aside.

7. Sprinkle the vanilla crumb all over the cake pan.

8. Bake for 45 - 50 mins, until the top is golden and an inserted toothpick comes out clean.

This dessert is best eaten right when it comes out of the oven! I like to top it with a scoop of creamy vanilla icecream.

Enjoy!

Updated Recipe With My Pics

Here are the pictures of my quinoa salad that I promised! These were taken in Jenny Jordan's beautiful kitchen.

Chicken Quinoa Salad

Created by:

Suzannah Blanchard

Total Time: 30 min. 

Yields: 4 servings

Ingredients: 

1 cup uncooked quinoa

2 cups water

1 chicken breast

2 green onions

1 cup grape tomatoes (halved) 

1/2 cup marinated artichoke hearts

1/2 cup feta cheese

1/2 cup toasted pecan halves

3-5 chopped fresh basil leaves

Dressing:

1/4 cup olive oil

3 Tbsp water

3 Tbsp rice vinegar 

2 Tbsp apple cider vinegar

2 tsp dry mustard

1 Tbsp ground basil

1 Tbsp ground oregano

1 Tbsp ground parsley

1 tsp granulated garlic

salt and pepper to taste

Directions:

1. Place uncooked quinoa and water in a medium sauce pan. Bring to a boil for 5 min. Place lid on pan and simmer on low for 15 mins. Stir occasionally. Quinoa should become light and fluffy. With a fork toss gently. Place quinoa in the fridge to cool for about 10 min. 

2. While quinoa is cooking, cook the chicken breast and season with your favorite italian seasonings. 

3. Chop green onions and set aside. Once the quinoa is at room temperature mix the chicken, green onions, tomatoes, feta, artichokes, pecans, and basil into the quinoa. 

4. Mix the oil, water, and vinegars with the dry mustard. Mix well. Add the rest of the ingredients and stir until well combined. 

5. Drizzle the dressing over the salad. Toss gently! 

Enjoy! Please feel free to comment and let me know how your salad turns out.  

The First Homemade Dinner in the New Condo!

Tonight's plate consisted of grilled Ahi, grilled asparagus, sauteed onion and mushrooms, and a fresh veggie salad with lemon and sliced avocado. It looked spectacular on the new red plates!

Created by

Suzannah Blanchard

Quinoa Salad

Chicken Quinoa Salad

Created by:

Suzannah Blanchard

Total Time: 30 min. 

Yields: 4 servings

 

(Picture will be posted soon!)

Ingredients: 

1 cup uncooked quinoa

2 cups water

1 chicken breast

2 green onions

1 cup grape tomatoes (halved) 

1/2 cup marinated artichoke hearts

1/2 cup feta cheese

1/2 cup toasted pecan halves

3-5 chopped fresh basil leaves

Dressing:

1/4 cup olive oil

3 Tbsp water

3 Tbsp rice vinegar 

2 Tbsp apple cider vinegar

2 tsp dry mustard

1 Tbsp ground basil

1 Tbsp ground oregano

1 Tbsp ground parsley

1 tsp granulated garlic

salt and pepper to taste

Directions:

1. Place uncooked quinoa and water in a medium sauce pan. Bring to a boil for 5 min. Place lid on pan and simmer on low for 15 mins. Stir occasionally. Quinoa should become light and fluffy. With a fork toss gently. Place quinoa in the fridge to cool for about 10 min. 

2. While quinoa is cooking, cook the chicken breast and season with your favorite italian seasonings. 

3. Chop green onions and set aside. Once the quinoa is at room temperature mix the chicken, green onions, tomatoes, feta, artichokes, pecans, and basil into the quinoa. 

4. Mix the oil, water, and vinegars with the dry mustard. Mix well. Add the rest of the ingredients and stir until well combined. 

5. Drizzle the dressing over the salad. Toss gently! 

Enjoy! Please feel free to comment and let me know how your salad turns out.  

Great Summer Salad

Curry Broccoli Salad

Created by:

Joanna Hicks

Total Time: 30 min. 

Yields: 4 serving

Ingredients: 

4 cups broccoli florets

4 cups water

1/4 cup sliced small purple onion

1/4 cup slivered almonds

1/4 cup raisins or dried cranberries

Dressing:

1/4 cup olive oil (avocado oil)

1/4 cup apple cider vinegar

2 tbsp mayo (vegenaise)

1 tbsp honey (1/2 pk. nu naturals)

3 tbsp water

3 tbsp curry powder

2 tbsp fresh lemon juice

1 tsp granulated garlic

 sea salt and pepper to taste

Directions:

1. Bring water to a boil. Then blanch the broccoli by submerging the vegetables briefly in boiling water.  Chill in ice water. This is done to preserve texture, color, and flavor.

2. Slice onion into thin wedges 

3. Combine vinegar, mayo, honey, water, lemon juice, curry powder, and garlic in a blender. Pulse till well blended. while blender is still on low add the oil. 

4. Combine broccoli, onions, almonds, and raisins in a bowl. Add dressing. Toss, cover, and refrigerate! 

Serve and enjoy! For best results it is important to let refrigerate for about 3 hours prior to serving.

Be Creative. I've made this salad using dries cherries or chopped fresh medjool dates as an alternative to raisins and it was so good. I've also used 3 tbsp canned  coconut milk instead of mayo (gives it a Thai flare.)

You could also experiment with other nuts.