I made my hubby some green tea gelato for his birthday in December of last year. I used a basic gelato recipe and then added some green tea to the mix. The finally result was delicious. Below is a pictorial of all the ingredients and steps from beginning to end.
Finally recorded and uploaded a grocery haul after not having done one in a while. Check it out.
It’s that time of year where i buy LOADS of different types of winter squash. One of my favorites is the red kuri squash because they are so versatile with many different ways to prepare them. They are also delicious and my family loves them.
The muffins came about because i happened to have 2 leftover cooked red kuri squash from a previous dinner i’d made. I didn’t want the squash to go to waste so i decided to make muffins with the leftovers and the results were DELICIOUS.
2 Cups red kuri squash, seeded, cooked and smashed
1 stick butter, melted
2 eggs, beaten
1 tsp vanilla extract
1 cup pure maple syrup
2 cups all-purpose-flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
½ tsp all spice
1 cup dried currants
Pre-heat oven to 350°F. Line 2 cupcake tins with 18 cupcake liners.
In a large mixing bowl add smashed squash. Mix and press squash with a large spoon to be sure it’s nice and smooth. Next, add melted butter and stir. Be sure butter is well incorporated into squash. Add beaten eggs, maple syrup and vanilla extract and continue to mix well. Mixture should have a loose consistency.
In a separate bowl add all-purpose flour and remaining dry ingredients. Mix with whisk. Add dry ingredients into squash mixture ½ cup at a time, mixing after each addition. Last add dried currants and gently mix to be sure flour and currants are well incorporated. Be careful not to over mix. Scoop by the spoonfuls into lined cupcake tins, filling about ¾ to the top of the liner.
Place in hot 350°F oven and bake for about 30-40 minutes or until toothpick inserted into middle comes out clean. Let cool and remove from tins. Eat and enjoy.
I’m really into making Quick Breads these days. My family loves them, i can add whatever things i have on hand to them and they’re quick and delicious.
2½ cups all purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp sea salt
¼ tsp ground cloves
¼ ground cardamom
2 TBSP coconut sugar
1 cup plain greek yogurt
1 cup water
1 cup chicken, cooked and chopped
1 cup fresh cilantro, chopped
In a large bowl mix all dry ingredients. In a separate bowl, mix yogurt, water and egg making sure to blend well. Add yogurt mix to dry ingredients and stir to incorporate. Mixture will be thick and dense. Fold in chicken and cilantro. Grease a 9 inch pan and bake in a 350° over for about 30 minutes or until toothpick inserted in middle comes out clean. Let cool before slicing and serving.
It’s been a good long while since i’ve posted any new recipes. Honestly, i haven’t been cooking much lately. The last trimester of my 6th pregnancies really kept me off my feet. I was pretty much down to cooking MAYBE one meal a day, if even that. So now i’m kinda back. I do have quick a few recipes to share, just not sure to when i’ll get around to posting them. Caring for a new baby and 5 other children is no easy feat.
Anyway, just wanted to post SOMETHING. And share a few pics of the newest addition to our family.
I had a few jars of store bought kimchi that i wanted to get rid of because they’d been sitting round for awhile. I didn’t want salad or to just eat it out of the jar like i’d been doing in the past. Then i remembered a recipe for kimchi soup i’d come across and thought i’d give it a go.
There’s really no set recipe. I just used what i had on hand and added it to my dutch oven and let it simmer for about 2 hours. Ingredients i used were;
- 1 10oz jar of store bought napa cabbage kimchi
- 1 12oz jar of store bought daikon kimchi
- ½ of fresh cup cabbage
- about 5 freshly purred tomatoes
- about 3 cups of bone broth
- water as needed
- salt to taste
Basically that’s it. It made my whole house smell wonderful. I’d cooked some jasmine rice ahead of time to eat with the soup as well. Threw some freshly cooked pieces of bacon on top and i was DONE.
Want to make a quick and easy frozen dessert? Well you’ve come to the right place. Here’s a video for one of my “go to” frozen desserts that’s fast, quick, easy and delicious. Give it a try and let me know what you think.
Sometimes we have quite a few leftover bananas that are super ripe. I get tired of making banana bread and banana pancakes, so this go round i decided to make some fritters. Next time you have more than a few leftover and overly ripe banana’s, make some fritters.
3 ripe bananas
½ cup maple syrup
½ cup quinoa bran
2 cups flour
½ tsp baking powder
1 tsp ground cardamom
Pinch of salt
Oil for frying (I used sunflower and coconut oil)
Our second born had a birthday party a few weeks ago. Her theme was Ballerina in Paris. My daughter loves all things ballerina so i thought this would be a good theme for her. I tried to keep the menu simple and still include “Paris like” food with the elegance of a ballerina in mind.
The menu was a deconstructed salad nicoise, french macaroons, fruit bowl, buffalo wings with bleu cheese dressing and celery sticks, popovers filled with whipped raspberry cream, sparkling soda surprise and of course the birthday castle cake and fresh gelato.
I made this wonderful Cuban style black bean soup the other day from a recipes I clipped on Evernote Food. It was simple and delicious. i wanted some type of bread to go with it But wanted something a bit different. I was in the mood for cornbread and then had an idea to spice it up with some leftover peppers and cheese. Well one thing turned into another and the rest is history.
2 cups gluten-free flour
2 cups corn meal
4 tsp baking powder
2 tsp baking soda
2 tsp salt
1 tsp ground cloves
2 cups whole milk
2/3 cup rice bran oil
2/3 cup coconut nectar
1 cup fresh chopped pineapple
1/2 cup grated sharp cheddar cheese
half of large Anaheim pepper, seeded and chopped
Preheat oven to 350° and grease a 9×15 baking pan and set aside.
In a stand mixer (or large mixing bowl) added flour, cornmeal, baking soda, baking powder, salt and ground cloves. Mix until dry ingredients are incorporated. Next add, eggs, milk, and oil. Turn mixer on low-speed and then to medium and mix for about a 60 seconds. Turn off mixer and add coconut nectar. Mix well, once nectar is added and be sure to scrap down sides and bottom of bowl.
Last, add pineapple, cheese and peppers. Mix for about 30 seconds. Spoon batter into greased baking pan. Batter may have to be spread evenly with large spoon to be sure entire pan is covered. Place into oven and let bake about 35-45 minutes. When tooth picket inserted into middle comes out clean, cornbread is done. Serve hot and enjoy.