Chicken Soup

We've all been a bit under-the-weather at my house. Mom got sick and it's affecting us all. Bummer, right? Which has made me put off writing this post; which is why it's so late. I'm very sorry. But considering how allergies and viruses are floating around right now, soup is very helpful, so now is the perfect time to post this recipe.

Warm, comforting soup

Whenever I'm feeling a bit "off" I have this chicken soup for lunch. It reminds me so much of homemade chicken soup that I could cry. It warms the soul as well as the cold toes and fingers. The soup also reminds me of the beef soup my grandma used to make. It had linguine noodles, shredded beef, and broth in it and it was oh-so-good. Finger lickin' good, one might say.

Perfect for chilly fall days

I've always registered soup as a food for chilly nights and when a person is sick, but it is for much more than that. It's the perfect quick dinner and is easy enough to prepare on those nights that you really don't feel like cooking. Since the temperature has gone down quite a bit recently, the only thing I've been wanting to eat is soup, soup, and more soup.

Which reminds me, I probably should make some more sometime this week.........


3 c. stock or water (I use chicken stock)
3 small potatoes, peeled and chopped
1/2 T. minced dried onion or 1 1/2 T. fresh onion
1 c. frozen or fresh peas
1/2 c. chopped carrots
9 oz. chicken breast, chopped and sauteed (opt.)
1 1/2 c. white or brown rice (opt. but recommended if not using potatoes)
dash of salt and/or pepper

1. Boil stock.
2. Add chopped potatoes and dried onion.
3. Once potatoes are semi-soft add frozen peas and carrots.
4. Simmer for 15-20 minutes or until potatoes and carrots are soft.
5. Stir in chicken and rice.
6. Ladle into bowls, sprinkle with pepper and/or salt, and enjoy!

Quick and easy

Inquiry of the Day:

Do you have a favorite soup?

I love tomato soup with quesadillas (I don't like grilled cheese), vegetable beef soup, minestrone, potato soup, tortilla soup, basically any kind of soup. Except for cream of mushroom and roasted eggplant. Those I do not like. At all.

By the way, I'm taking a week off all entertainment from technology, which includes blogging. So no new posts until further notice. This'll give me time to come up with new recipe and perfect them. Hopefully, you won't miss me too much. ;) Oh, and I can't help but ask you to go like my Facebook page. Please? Thanks!

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SunButter Truffles

Little innocent truffles, soon to be devoured

Thank you, thank you, thank you Chocolate Covered Katie for giving me the basis of this recipe! I absolutely adore you and these awesome truffles!

Today I went to CCK's blog and found some 2-Ingredient truffles that I could eat! Ha ha! Success! Immediately, I ran to the food processor and grabbed the ingredients.

My finished product was............. well..........boring. I decided to spice things up a little and add a few ingredients. They turned out a lot more.... what's the word?......delectable or enticing. They are one of the most delicious raw (is sunflower seed butter raw?) desserts I've ever had. So delicious, I accidentally took a bite of the photo shoot. Oops.

Did I mention these are nut-free! They are! They're also free of gluten, soy, gums, dairy, and eggs.

So go ahead! Don't feel guilty about indulging in one, or two twenty of these babies!

2/3 c. dates, chopped and pitted
1 1/2 T. coconut butter
very scant 1/8 tsp. salt
1 1/2 tsp. vanilla
1 T. sunflower seed butter (or other nut or seed butter)
Optional: throw in some nuts or chocolate

1. Add the chopped dates to the food processor along with the coconut butter and salt.
2. Pulse until pebbly. Then add the vanilla and sunflower seed butter.
3. Pulse again until completely combined.
4. Form into balls or bars and freeze until hard. (I made about 9 balls)

Inquiry of the Day:

Do ever improvise if a recipe doesn't turn out the way you think it should?

One time, I tried to make fudge out of frozen tofu and sunflower seed butter. It didn't go so good. The fudge had a weird texture and taste. Wasn't fudge at all :(. Oh well, that just means there's room for improvement. 

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Key Lime Bars

This has to be one of my all-time favorite desserts. Besides, brownies and ice cream.

Key lime bars are perfect for the summer. Sour with a hint of sweet, cool, refreshing, and most importantly- delicious.

Refreshing key lime bars yum!

I used to make them all the time. But from I box. When my mom went gluten-free she bought Elana Amsterdam's cookbook and I made her recipe. With a few tweaks it immediately became a family favorite.

At first, I hated key lime bars. I thought they were gross (probably because I brushed my teeth before I had a bite *does a facepalm*). What was I thinking!?

Apparently, I wasn't.

Crust:
1 1/2 c. almond flour
1/4 tsp. salt
2 T. grape seed oil
1 T. honey
1 T. vanilla extract

Filling:
1/4 c. grape seed oil
1/4 c. honey
3 eggs
1/2 c. key lime juice

1. Preheat oven to 350 degrees F.
2. For crust, mix together almond flour and salt in a medium sized bowl.
3. In a separate bowl, combine grape seed oil, honey, and vanilla extract.
4. Mix the wet mixture with the dry and stir til thoroughly combined.
5. Grease and 8'' baking dish and dust with almond flour. Press crust into dish.
6. Bake 15-17 minutes or until lightly golden.
7. Meanwhile, whip together grape seed oil, honey, eggs, and key lime juice well.
8. When crust is finished, pour filling into baked crust.
9. Bake for another 15-20 minutes until topping is golden.
10. Let cool for 30 minutes, then refrigerate for at least 2 hours.
11. Cut into squares, top with cool whip or whipped cream, and enjoy!


Inquiry of the Day:

Have you ever tried something and didn't like it at first or vice versa?

I can think of two examples for each way. My mom's friend bought freeze-dried green beans and while she and her family were staying for a few days had Mom and I try some. At first I thought they were really disgusted, but then they grew on me! Sneaky green beans.

I also used to love mushrooms. I can't stand them anymore! I don't know what's up with that. Oh well. In my opinion, I'm not missing much.  

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Chocolate Chip Scones

Again, this scone recipe is based off the awesome Elana Amsterdam's recipe for chocolate chip scones, which can be found in her gluten-free almond flour cookbook.

This is possibly the most made breakfast food in my entire house. Just recently, I made a batch where the dough was runnier than normal. It made exactly 9 scones, each the size of an enormous cookie and just as soft. Apparently, they were amazing.

Perhaps this is my favorite scone recipe, but I'm not exactly sure. Pumpkin scones come as a close second. Or the blueberry. Or the cherry almond. I just can't decide! Maybe I'll make lemon scones next. Oh, those would be delicious! What's your opinion on lemon scones? Generally, I don't make lemon poppyseed, because my mom suffers from diverticulitis. I think lemon would be just as good, though. Or an orange with white chocolate chips. Yum, a dreamsicle scone The possibilities are endless!

Chocolate chip scones with a chocolate horn

2 1/2 c. blanched almond flour
1/4 t. sea salt
1/2 t. baking soda
1 tsp. almond extract
1/4 c. grape seed oil
1/3 c. honey
2 large eggs
1 c. chocolate chips

1. Preheat oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper, depending on how big you like your scones.
2. In a large bowl, mix together the almond flour, salt, baking soda, and nutmeg. In a medium bowl, whisk together the grape seed oil, honey, and eggs. Blend the wet ingredients with the almond flour mixture until completely combined. Fold in the chocolate chips and almond extract.
3. Drop the batter in 1/4 c. 2 inches apart on baking sheet if you like smaller scones. If, however, you like larger scones, scoop up batter in 1/4 c. with quite a bit of overflow and drop on baking sheet. This should make about 9 scones.
4. Bake for 12 to 17 minutes, until golden brown, or when toothpick inserted in center of scone comes out clean.
5. Let the scones cool for 30 minutes before serving. But if you're like me and just can't wait to eat these puppies, waiting about 15 minutes works just as well. Or not even waiting at all.


Inquiry of the Day:

What do you make the most for breakfast? Oatmeal, breakfast sandwiches, pancakes, or, even, dinner leftovers?

I generally like to stick to the regular breakfast regimen. Toast, pancakes, eggs, sausage, but lately I've been having smoothies.

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Fall Recipe Round-Up

For this recipe round-up, I've compiled a list of recipes I think are most appropriate for the autumn season. It's so easy to cook in the fall, because you don't have to worry about  making cold foods for the hot weather like in the summer. In fall, winter, and spring you can cook hot and cold foods!

Autumn is my favorite season, because my birthday is during the fall, it means pumpkin (have I mentioned that already?), and beautiful leaves. The weather is nice, the sun shines, and you can jump in leaf piles. I can't wait for the season to turn!

On the subject of my birthday, about a week ago, it was exactly a month away *hint hint*. And don't worry, I have a very special post planned.

Okay, that was off topic. Here are the recipes, as promised.

 Spice Cake

The perfect combination of fall spices and sweetness

 Butternut Squash Fiesta Soup

To clear those fall allergies ;)

 Meatloaf

The perfect fall meal. Especially when it is served along with mashed potatoes and green beans.

 Cinnamon Apple Muffins

Fresh apples from the orchard and the classic fall spice- cinnamon. Yum.

 Molasses Cookie Larabars

The classic fall cookie in the form of a Larabar

 Pumpkin Muffins

The meaning of fall is that link right there.

 Cinnamon Muffins

A spicy, moist muffin for cold fall afternoons.

 Pumpkin Scones

Another version of the classic pumpkin.

 Vegetarian Split Pea Soup

A thick, warm soup to warm you right to the bone.

Sweet Potato Fries

Maybe try making pumpkin fries?

Beef Stew

One of my favorite dishes on earth. You must try it.

Inquiry of the Day:

How do you define fall? What things make fall, fall for you?

I think the beginning of fall is defined as lots of pumpkin-based food, stews, soups, hot apple cider and chili. It should also be filled with sweaters, jeans, boots, pumpkin picking, and visiting the orchard.

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Squash Fiesta Soup

I love salsa.

So much I would pair it with almost any dish. I probably like it so much because I was raised to love onions, cilantro, and garlic.

Garnished with cilantro to accent the deep orange of the squash

Also Mexican has been a staple in my family. I've known how to fold a burrito since I was in the 2nd grade. No, I'm not Mexican. But if I was, I wouldn't regret it. Mexican is the best kind of food. Sweet, spicy, and tangy. Oh my goodness. I'm beginning to drool. I'll just stop here and let you try this wonderful, amazing, dazzling soup.

2 Tbs. olive oil
1 c. chopped onion
1 c. chopped red pepper
1 c. chopped tomato (I used 1 can of diced tomatoes w/ juice)
5 c. large cubes fresh butternut squash (or pumpkin)
1 c. tomato sauce
2 tsp. chopped garlic
1 Tbs. chopped jalapenos (jarred, not fresh)
¼ tsp. cumin
½ tsp. Tabasco or hot sauce
6 c. vegetable stock (I used chicken broth)
1 c. shredded chicken or turkey
¼ c. coarsely chopped avocado
fresh cilantro for garnish

1. Saute onion and peppers in oil until wilted.  Add tomatoes, squash, tomato sauce, garlic, jalapeno, cumin, hot sauce and stock. 
2. Bring to a boil then cover and simmer until squash is tender, approximately 15-20 minutes (test by piercing squash with a fork).
3. Puree soup with a hand-blender or Vita-Mix. Or omit this step for a chunkier soup.


Inquiry of the Day:

Are you a fan of Mexican food?

It's one of my favorite types of food. I adore chips with salsa and think it's the perfect afternoon snack on a hot day (well, it doesn't have to be hot). 

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Vanilla Milkshake

I almost killed my Vita-Mix while making this. Apparently, I froze my milk to long. But all is well! Mr. Vita-Mix did not die, which I am very grateful for. If he had I wouldn't be able to make this again.

Frothy and thick

A carton of almond milk was sitting in the fridge just begging to be turned into a milk shake. Me, being as compassionate as I am, willingly obliged. I'm so glad I did. This milkshake is creamy, rich, delicious, and is a snap to make! The longest part is waiting for the milk too freeze.

Would be even better with whipped cream

With only 5 ingredients, I bet you can make this too. Right now.

1 c. almond milk or other non-dairy milk (plus a little extra for blending)
1/4 tsp. lemon juice
1/8 tsp. salt
1/4 tsp. vanilla
1 T. honey or other liquid sweetener

1. Freeze the almond milk for 2-3 hrs. if you want a frothy drink that tastes just as good (but doesn't kill your blender. Freeze for 4-5 hrs. if you want more of a milkshake consistency.
2. After your milk is frozen, add all ingredients to blender.
3. Blend until smooth.
4. Pour into a cup, add chocolate syrup, chocolate chips, whipped cream, or other add-ins and enjoy!

Melts quickly

Substitution Notes: The almond milk can be subbed for any other non-dairy milk. I'm not sure how good regular milk would be. If you try it, please report back in the comments with the results. The honey can be replaced by honey, maple syrup, agave, or any other liquid sweetener. I don't know if table sugar would work. Again, if you try it, please let me know.


Inquiry of the Day: 

What is your favorite kind of milkshake?

My favorite is mint cookies 'n' cream. The only place I've found that it's available is Steak 'n' Shake. Cookie dough and regular mint chip are always good, too. So is chocolate, Reese's, Butterfingers, and- who am I kidding. All of them are pretty darn good!

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Pumpkin Muffins

Spicy, crumbly, moist pumpkin muffin

Apparently, third time is a charm, because that's how long it took for me to perfect this recipe.

I have always loved pumpkin bread, muffins, cookies, whatever. As long as it was pumpkin, it was good. Oh, especially those pumpkin spice lattes they have in the fall at Starbucks. Delicious!

Anyways, we had a leftover can of pumpkin in the pantry from who knows when, and I decided the best way to use it up was to make some good old-fashioned pumpkin muffins. Even though fall is long gone, it just seemed appropriate to kick off the new season with these heavenly smelling muffins.

I had concocted my own recipe using the quick bread/muffin ratio of 2 parts flour/2 parts liquid/1 part egg/1 part fat. To start I used 224 grams of almond flour (roughly 2 cups), pumpkin and honey for the liquid, 2 eggs, and 1/4 c. of grape seed oil. This recipe evolved from that and what you see here is the final result. I really hope you enjoy these muffins, because I know my family did!

2 c. almond flour
1/4 t. salt
1/2 t. baking soda
2 t. cinnamon
1 1/2 t. nutmeg
1/4 t. cloves
1/4 t. ground ginger
2 eggs, beaten
1/4 c. grape seed oil
1/3 c. honey
3/4 c. canned pumpkin
3/4 c. dates
Optional: 1 c. walnuts, cinnamon chips, butterscotch chips, raisins, or even chocolate chips!


1. Preheat oven to 375 degrees F
2. Combine dry ingredients in order listed.
3. In a smaller bowl, mix together the eggs, grape seed oil, and honey. Combine the wet mixture with the dry mixture.
4. Mix together well, then add pumpkin. Stir until thoroughly combined. Fold in the dates.
5. Line muffin tin with cupcake liners or lightly grease. Pour scant 1/4 c. scoops into each liner. Bake for 18-20 minutes. Muffins are done when toothpick inserted in the middle comes out clean.
6. Cool muffins for about 15 minutes, then serve.


Inquiry of the Day:

How will you be kicking off the start of the fall season?

I know I will be putting pumpkin in just about everything!

And please don't forget to say hi to me on Facebook by liking my page! Thanks! :)

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Pumpkin Scones

If you ever tire of pumpkin muffins or bread, try scones. They are ridiculously simple to make and even more delicious to eat.

By the end of this week you will be tired of all my pumpkin recipes. After all, it is almost the start of fall (Actually, I know fall is here. It was 40 degrees this morning!)  and what better way to celebrate than with pumpkin!

There was half a container of mashed butternut squash in the fridge and my mother just couldn't resist baking some scones. Since this is my blog I get to post the recipe, but all the credit goes to her.

Goes perfect with Chai tea or a spiced latte

My dad didn't like the scones, because they were too fibrous for him. But we used squash so maybe pumpkin would be different? I don't know. You can try and see if they come out differently.

The scones keep all the deliciousness of a pumpkin muffin in the form of a scone. Moist, delicious, spicy, pumpkiness. Come on, what could be better than that?

2 c. almond flour
1/4 t. salt
1/2 t. baking soda
2 t. cinnamon
1 1/2 t. nutmeg
1/4 t. cloves
1/4 t. ground ginger
2 eggs, beaten
1/4 c. grape seed oil
1/3 c. honey
3/4 c. canned pumpkin or mashed butternut squash
3/4 c. dates, chopped and pitted (omit if using chips)
1 c. cinnamon or butterscotch chips (optional, but highly recommended)

1. Preheat oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper, depending on how big you like your scones.
2. In a large bowl, mix together the almond flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. In a medium bowl, whisk together the grape seed oil, honey, and eggs. Blend the wet ingredients with the almond flour mixture until completely combined. Stir in the pumpkin. Fold in the dates and cinnamon chips.
3. Drop the batter in 1/4 c. 2 inches apart on baking sheet if you like smaller scones. If, however, you like larger scones, scoop up batter in 1.4 c. with quite a bit of overflow and drop on baking sheet. This should make about 9 scones.
4. Bake for 12 to 17 minutes, until golden brown, or when toothpick inserted in center of scone comes out clean.
5. Let the scones cool for 30 minutes before serving. But who has that kind of time? Letting them sit for 15 or eating one straight away is fine, too. Just don't blame me if you burn your tongue.


Inquiry of the Day:

Do you try to put pumpkin in everything when fall comes around?

I know I do. The first thing I think of when someone says the word "fall" is pumpkin pie. 

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New Product Alert: Righteously Raw Chocolate

Awhile back my grandparents gave me a bar of chocolate as a gift from Texas. It wasn't really from Texas because they never ended up going there, but the thought was still appreciated. At the time, I wasn't able to eat chocolate so we stuck it in the freezer.

Nine months later, I pulled the chocolate out of the freezer only to find it had freezer burn! Ah well, it was still delicious! The best part about chocolate is that even when it turns white it's still edible! The inside layer was almost like nougat and the chocolate the right combination of bitter and sweet. I must know where to find this chocolate in Indiana. It was so good!

The brand is called Righteously Raw. They make raw chocolate out of whole, organic ingredients. Righteously Raw doesn't only make chocolate bars, but bite size chocolates and coconut macaroons, too. The bar I tried was the Maca Bar. It had dates and golden raisins in it, which made up the cookie-like filling. Other bar flavors are Rose Bar, Caramel Bar, Acai Bar, and a Goji Bar. I think the caramel would be awesome.

And remember, every single product by Righteously Raw is 100% vegan, Kosher, dairy, gluten, refined sugar, and nut-free. They're also 100% organic and raw. This chocolate is amazing and I highly recommend it.


Inquiry of the Day:

What is your favorite brand of chocolate?

I like Lindt truffles, Ghiradhelli, and, of course, I'm a sucker for Reese's. ;)

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Cherry Almond Scones

Another one of my favorite scone recipes. The picture doesn't do it justice. In fact, they're all my favorites! I just can't pick one! Maybe you have a favorite, but I certainly do not. They're all my babies and how is a mother supposed to pick her favorite child?

WARNING: this is the worst picture of all time

Breakfast is possibly my favorite meal of the day. There are so many choices! And they're all so delicious! Pancakes, waffles, scones, muffins, omelets, casseroles, oatmeal, etc. Like I said, you can make a ton of stuff for breakfast. Which is why I've always been a fan of brunch. I love sharing good food with good company.

Evey Easter and Christmas we have lunch with both of my grandparents or just one pair. The house is always filled with the smell of eggs, bacon, and whatever scrumptious baked good my mom and I have made.

2 1/2 c. blanched almond flour
1/4 t. sea salt
1/2 t. baking soda
1 tsp. almond extract
1/3 c. grape seed oil
1/4 c. honey
2 large eggs
1 c. white chocolate chips
1 c. dried cherries, chopped

1. Preheat oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper, depending on how big you like your scones.
2. In a large bowl, mix together the almond flour, salt, and baking soda. In a medium bowl, whisk together the grape seed oil, honey, and eggs. Blend the wet ingredients with the almond flour mixture until completely combined. Fold in the white chocolate chips, cherries, and almond extract.
3. Drop the batter in 1/4 c. 2 inches apart on baking sheet if you like smaller scones. If, however, you like larger scones, scoop up batter in 1/4 c. with quite a bit of overflow and drop on baking sheet. This should make about 9 scones.
4. Bake for 12 to 17 minutes, until golden brown, or when toothpick inserted in center of scone comes out clean.
5. Let the scones cool for 30 minutes before serving. You should know by now that waiting for 30 minutes is almost impossible. So go ahead! Dig in!


Inquiry of the Day:

What is your favorite meal of the day? Why do you like it?

Obviously, mine is breakfast. Or dessert. Does dessert count?
 

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