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italian orzo spinach soup

Thursday, November 12th, 2015

2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 oz) orzo
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed spinach
salt and black pepper

DIRECTIONS:

Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.

microwave macaroni and cheese

Thursday, November 12th, 2015

To be used with a Pampered Chef DCB or RC

2 cups elbow macaroni or rotini

1 can chicken broth

2 cups of half and half

2 cups shredded cheddar cheese

Place macaroni, chicken broth and half and half into your Deep Covered Baker. Stir, then cover with the lid. Heat on high in microwave for 14 minutes (use turntable or rotate every 2 minutes). Remove from heat and add shredded cheese, stir, place lid on baker and let sit 10 minutes. Stir and serve warm. 

Recipe courtesy of : http://www.chefsuccess.com/threads/mac-and-cheese-in-dcb-in-microwave-recipe.74951/

chocolate zucchini bundt cake

Friday, June 12th, 2015

3 cups flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup unsweetened applesauce
¾ cup almond milk or other nondairy milk (coconut milk okay)
½ cup canola oil
1 tablespoon vanilla extract
2 cups shredded zucchini

Preheat oven to 350 and lightly grease 12” bundt pan.
Sift together ingredients through salt. Mix in sugar. Make a well in the center and add applesauce, milk, oil, and vanilla. Whisk the wet ingredients then incorporate wet and dry together. Fold in zucchini.
Bake @ 50 minutes. Cool for 1o minutes then invert onto a cooling rack, let cool completely.

Ganache
Heat ½ cup almond or other non-dairy milk until boiling. Add 2 tablespoons maple syrup; remove from heat and whisk in 6 ounces chopped semisweet chocolate or chips. Pour ganache over cake and let cool.

Recipe courtesy of Senna Austin who found the recipe in Isa Does It. She said “I used less oil, no salt, coconut milk in the cake, vanilla almond milk in the ganache, added some chips to the batter, and didn’t bother to sift anything.”

boiled frosting

Monday, June 8th, 2015

1 1/4 cups sugar
2 egg whites
2 Tbsp. Karo syrup (light)
5 Tbsp. water.
Mix.  Cook in double boiler, covered, 2 1/2 – 3 minutes.  Stir occasionally.  Remove from fire and beat with electric mixer ’til stiff. (It takes a while!)  Just before stiff, add 1 tsp. vanilla.

1-2-3-4 cake

Monday, June 8th, 2015

Preheat oven to 350.
Have all ingredients about 75.  Sift before measuring
2 2/3 cups flour
Resift with
2 1/4 tsp. double acting baking powder
1/2 tsp. salt
Sift:  2 cups sugar
Cream until soft:  1 cup butter
Add sugar gradually.  Cream ingredients until very light.  Beat in, one at a time:  4 egg yolks.
Add:  1 tsp. vanilla and 1/2 tsp. almond extract
Add flour mixture to butter mixture in about 3 parts, alternating with halves of one cup of milk.  Take no longer than 2 minutes; add flour mixture last.
Stir batter until smooth after each addition.
Whip until stiff, but not dry:  4 egg whites.
Fold egg whites lightly into the batter.  Bake in greased (my Mom always greased and floured) layer pans from 30-35 minutes.
(I use two, greased 9″ round pans; the recipe actually calls for three.)

wheatberry, chickpea and arugula salad

Saturday, June 6th, 2015

  

oatmeal banana bread

Saturday, May 16th, 2015
PREP TIME
COOK TIME
TOTAL TIME
 
The only gluten free banana bread recipe you’ll ever need. One bowl, simple ingredients, so moist, hearty and delicious.
Author: 
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free Optional
Serves: 10
INGREDIENTS
  • 3 medium ripe bananas (~1.5 cups)
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 chia or flax egg – see notes)
  • 3 Tbsp grape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp honey, depending on ripeness of bananas
  • 3.5 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup almond or dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend
  • 1 1/4 cup gluten free oats
INSTRUCTIONS
  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
NOTES
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg.
* Adapted from my GF Banana Butternut Squash Bread, originally adapted fromTakeAMegabite.

As seen from minimalistbaker.com. 

crack potatoes

Thursday, April 30th, 2015

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes (or two containers of rehydrated dehydrated hash browns).

Combine first 4 ingredients, mix in hash browns.  Spread into a 9×13 pan.  Bake at 400 for 45-60 minutes.

Recipe courtesy of www.plainchicken.blogspot.com.

blueberry maple refrigerator oatmeal

Thursday, April 30th, 2015
1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup yogurt (Greek is best)
1-1/2 teaspoons dried chia seeds
2 teaspoons maple syrup (more or less to taste)
1/4 cup fresh blueberries (can also use dried)

Directions
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

forgotten chicken

Thursday, April 30th, 2015

4-6 boneless, skinless chicken breasts
2 cups uncooked Minute rice
1 package onion soup mix
2 cans of cream of chicken soup
1 can water

Mix together soup, water and Minute rice.  Pour into buttered casserole dish.  Lay chicken breasts on top of rice mixture and sprinkle onion soup mix on top.  Cover with tin foil.
Bake at 275 degrees at three hours or 350 for 1 1/2 hours.  The rice on the outside edges should be slightly browned and crispy and rice on the inside soft and moist.
Recipe from darlingdoodles.blogspot.com.

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