resurrecting the hardened brown sugar

i have avoided using brown sugar because after using a little bit that a recipe called for, it would sit in my cabinet for a while and then when i need to use it again, it would be hard as a ROCK! knowing it would happen, the next time i bought it, i try to reseal in the best possible way – double bagging in an air tight ziplock bag but to no avail. i never used it fast enough to not harden. ugh. Continue reading “resurrecting the hardened brown sugar”

recipe: sweet potato / yam corn cakes

this recipe looked yummy so i decided to make it but when i was getting ready to roll them into patties, i saw my cookie cutters and had an inspiration – how about making them into different shapes? the first … Continue reading recipe: sweet potato / yam corn cakes

recipe: zucchini pizza bites

a fun simple recipe that is easily adjustable to various food preferences and restrictions! cooking tools baking pan cooling rack aluminum foil ingredients 1 to 2 large organic zucchini (sliced in ¼ inch slices) garlic free pizza sauce 2 oz shredded organic … Continue reading recipe: zucchini pizza bites

recipe: garlic free pizza sauce

after making my own tomato sauce, i had no problem making my own pizza sauce! now to make some zucchini pizza bites! cooking tools medium saucepan food processor liquid storage containers ingredients 10 organic Roma tomatoes 1 large organic sweet bell peppers, diced 2 Tbsp … Continue reading recipe: garlic free pizza sauce

recipe: garlic free stovetop tomato sauce

i never had any interest in making my own tomato sauce before but since the little one has a garlic allergy, i needed to learn. online i found a flexible recipe that allows you to add any ingredient you choose. it was perfect for those with allergies.

cooking tools

ingredients

  • 2 large organic tomatoes (or ~ 10 Romas)
  • 1 organic red sweet bell peppers, diced fairly small
  • 1 Tbsp Italian seasoning – or –
    • 1 tsp basil
    • 1 tsp oregano
    • 1 tsp thyme

Continue reading “recipe: garlic free stovetop tomato sauce”

recipe: apple banana pumpkin bread

since i enjoyed the filling in the apple banana pumpkin pie i made for k’s thanksgiving meal, i searched for another recipe that had all three fruits and came across this bread recipe. i enjoyed it and so did the family!

cooking tools

  • parchment paper
  • loaf pan
  • wire rack

ingredients

  • 1 over ripe banana, peeled and mashed
  • ½ cup pumpkin puree
  • ⅓ cup of applesauce, extra if desired
  • 1 tsp of alcohol free vanilla extract, optional
  • 1 cup gluten free (oat) flour
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • a pinch of salt
  • 2 tsp of ground cinnamon
  • 2 to 4 Tbsp of water or saved liquid

Continue reading “recipe: apple banana pumpkin bread”

kosher salt, sea salt, table salt

when prepping k’s school meal, i found a great simple recipe for a roast chicken that basically had 3 ingredients: chicken, salt and pepper. one of the resources i found said it is simple as long as you follow the directions to the T. most of the time, when i see a recipe that calls for kosher salt, i switch to sea salt without a thought but since salt is one of the main ingredients, i figured i should just check if there is a real reason for the distinction. Continue reading “kosher salt, sea salt, table salt”

lemon chicken with rice

i’ve had lemon chicken before but it never struck a chord with me. for the fun of it, i tried this recipe anyway and i’m really glad i did! i made a few substitutions: instead of olives (not a fav), i used capers – and – instead of carrots (forgot to buy!), i used orange bell pepper. i also lowered the amount of chicken and threw in additional veggies:  some celery and enoki mushrooms. all of the ingredients worked really well together.

i also tried a something new! after a health scare, my friends changed their diets to vegan. to make it even more challenging, they are on a no oil-based vegan diet. but they have embraced their new meals and their health has greatly improved because of it. they shared a a cooking tip: instead of oil, substitute it with chicken or vegetable broth.

since this recipe called for vegetable broth, i used their cooking tip. it was perfect – you don’t miss the oil one bit. i’m definitely going to use this tip more often!

Ingredients

  • 1 teaspoon olive oil – or –
    1 tablespoon low sodium organic chicken or vegetable broth*
  • 1/2 pound boneless, skinless free range chicken breasts, cut into strips
  • 3-5 cloves garlic, minced
  • 3/4 cups onion, chopped
  • 1/2 medium carrot, thinly sliced – or –
    1/2 cup colored bell pepper, thinly sliced
  • 1/2 cup celery, thinly sliced ~optional
  • 3 ounces enoki mushroooms ~optional
  • 1/2 zest of lemon, grated
  • 14-1/2 ounces low sodium organic chicken or vegetable broth
  • 1 teaspoon parsley
  • 1-2 teaspoons capers
  • 1 cup quick-cooking white rice – or –
    2 cups precooked white rice
  • fresh ground lemon black pepper
  • sea salt, to taste

Preparation Continue reading “lemon chicken with rice”

seasoned dry tofu salad

seasoned dry tofu is pretty yummy. it’s also a great substitute for your meat or protein because it’s chewy and dense. you probably can’t find them in a regular supermarket but they are pretty easy to find in an asian grocery store.

my gf introduced me to this salad dressing: Annie’s Organic Asian Sesame dressing and it is delish! together with dry tofu, veggies and a little flaxseed, it creates a yummy and healthy salad.

Ingredients

  • 2 ounce seasoned dry tofu
  • 1 small color bell pepper, thinly sliced
  • 1-1/2 cups organic baby spinach – or –
    1-1/2 cups green leafy vegetablet
  • 1 medium carrot, shredded
  • 1 persian cucumber, chopped
  • 1 tablespoon ground flaxseed
  • 1-1/2 tablespoons dressing ~try Annie’s Organic Asian Sesame dressing
  • 1/2 tablespoon extra virgin olive oil*
  • 1 tablespoon dry seaweed flakes, optional

Preparation Continue reading “seasoned dry tofu salad”

healthier nuggets

ever since i saw an episode of jamie oliver’s Food Revolution about how chicken nuggets are made, i have not been able to eat nuggets. but i do miss them … so this recipe sounds healthy and young snacking fun!

this crust is a mixture of oat, quinoa and flaxseed, all high in fiber, protein and iron. to make these nuggets spicy, i added some leftover Emeril’s Essence into the crust mixture. it added an awesome kick to these nuggets!

give these healthy nuggets a try!

Ingredients

  • 12 ounce organic free range ground chicken or turkey
  • sea salt and freshly ground black pepper
  • 1/4 cup quinoa flakes**
  • 1/3 cup golden flaxseed meal
  • 1/3 cup oat flour**
  • 1 tablespoon Emeril’s Essence, optional***
  • 1 tablespoon arrowroot* – or –
    1 tablespoon whole wheat flour
  • 2 large egg whites
  • 1 tablespoon + 1 teaspoon safflower oil, divided – or –
    1 tablespoon + 1 teaspoon olive oil, divided

Preparation Continue reading “healthier nuggets”