Posts Tagged ‘recipe’
Good morning and Happy Monday!
I don’t know about you, but after the long holiday weekend last week, I’m definitely having a case of the “Mondays” this morning. But for those of you who are suffering from similar bran haziness, I’m here to make your life easier for dinner tonight!
Did any of you make the Weekend Roast Chicken? If so, your hard work is over! If not, get cookin in the kitchen tonight and make this recipe tomorrow.
You’ll need:
- About 1 1/2 cups leftover roast chicken — dark meat works best
- 2 teaspoons peanut oil
- 1/2 chopped vidalia onion
- 1 1/2 garlic cloves – minced
- 1 1/2 teaspoon ginger
- 1 tablespoon soy sauce
- 1/2 cup water chestnuts (drained and chopped)
- 2 tablespoons chicken broth
- 2 tablespoons rice wine vinegar
- small pinch ground black pepper
- 2 scallions, slices
- 4 Bibb lettuce leaves
First, heat the oil in a saute pan on medium/low heat. Add onion and saute about 3 minutes, Reduce heat to low. Next, add ginger and garlic and saute 1 minute. Add water-chestnuts and cook 1 more minute.
Add chicken, broth, soy sauce, vinegar and pepper and stir well. Remove from heat and stir in the shopped scallions.
Almost done!
Divide chicken mixture into lettuce cups (or on top of a bed of lettuce if you “cups” fall apart, like mine did!
Make these soon. They are delicious (the Mister has already requested this dish again), oh-so-easy (less than 15 minutes!) and really help out in the “domestic goddess” department.
Stay tuned for this week’s meal plan. Also in the works — how to travel with a baby — any specific questions you’d like me to address?
Hi everyone! This is Gwen from California Cupcakes (www.californiacupcakes.wordpress.com) guest posting for Shannon during this most exciting time! California Cupcakes is my little space on the web where I bake, eat, and share my experiences!
In 2011, I have resolved to place more green things into my diet, and what better way of doing that than with some healthy green salads? The problem, of course, is that salads get pretty boring without some yummy mix-ins to liven things up! Tomatoes, mushrooms, croutons, parmesean cheese….all are pretty standard, but the one item that I really enjoy when I get a salad out is those delicious candied nuts that some of my favorite places sprinkle onto their salads. Determined to save some money, I decided to figure out how I could incorporate them into my salads that I make at home. I promise, it’s very easy. 
You will need:
- 1 cup walnuts
- 1 tbsp maple syrup
- Cinnamon (optional)
- Nutmeg (optional)
- Cayenne pepper (optional)
First, preheat the oven to 350 degrees.
While it’s heating, combine a cup of unsalted walnuts (I buy mine in the bulk containers at the supermarket) with 1 tbsp of maple syrup in a small bowl, mixing until the nuts are evenly coated with the syrup.
Next, lightly spray a cookie sheet with olive oil, or spread out a silicone baking sheet (my new favorite kitchen gadget! No oil!) on top of your cookie sheet.
Distribute the nuts onto the cookie sheet, then sprinkle on some cinnamon or nutmeg, if desired. Sprinkle on a tiny bit of cayenne, if you want to try the spicy, sweet candied nuts!
Pop them in the heated oven and bake for 15 minutes, or until the syrup has hardened.
Remove them from the oven, and allow to cool.
Store in an airtight container for up to a month.
This recipe can be used with other nuts as well. My favorite is pecans! Enjoy on your salad, or serve them as a snack on their own, or use them atop a yummy cake!
A few weeks back, I received an enormous jar of Musselman’s Apple Butter.
Don’t get me wrong, I love me some apple butter, but I didn’t want to just spread it on some bread and call it a day. No sirree. I was determined to create something brilliant.
Let’s just say that if you see me on a regular basis and I never make this cake for you, I do not like you.
Lucky for all of you, I pretty much love you to pieces and am going to share the recipe so you can make it yourself.
This cake is simple, nutritious and you’ll SWEAR you are eating something incredibly bad for you. It’s perfect with a cold glass of milk or hot cup of coffee/tea.
Apple Butter Crumb Cake (inspired by Oh She Glows Pumpkin Oat Squares)
You’ll need:
For the cake
- 1.5 cups oats
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 brown sugar
- 1/2 tsp cinnamon
- 1/4 cup egg substitute (or real egg, if you prefer)
- 1/2 cup butter (I used Smart Balance to save some calories and fat)
- 1/4 cup sugar free maple syrup
- 1 tsp vanilla extract
- 2 tbsp skim milk
For the topping
- 1.5 cups apple butter (I used Musselman, but in the future, I’ll probably use “no sugar added” pumpkin butter from my local orchard.
- Walnuts
Preheat oven to 350F.
In a large bowl, mix the dry ingredients for the cake. In a separate bowl, stir the melted earth balance, maple syrup, milk, vanilla, and egg substitute.
Set aside about 1/2 cup of the dry mixture.
Now combine the wet and dry ingredients and mix well, using a fork to incorporate and “mash” together.
Pour the mixture into a square pan and evenly disperse.
Bake the cake at 350F for approximately 15-18 minutes. Remove from oven and pour apple butter and smooth out with spatula. Sprinkle the set-aside oat mixture on top of the apple butter and garnish to your little hearts content with walnuts.
Return to oven and bake at 350F for about 8-10 minutes. When finished, let the pan fully cool on counter for about 20 minutes. Then place in the freezer for about 40-50 minutes (this allows the apple butter to set and not “run” everywhere when cutting).
Store in the fridge and serve at room temperature.
Enjoy and consider yourself loved