is for the cooking novice like myself. An incredibly easy recipe found while flipping through the most recent issue of Whole Living. My child is a very picky eater so I have to use some trickery when offering up healthy snacks – however she does surprisingly loves these. But it’s the perfect time of year to make Apple Chips, since fall is apple picking season (find a great resource here).
It’s better to use sweeter apples (I prefer honey crisps), but all you need to do is slice the apples of your choice crosswise 1/8 inch thick and remove the seeds. From there you simply heat the oven to 225 degrees, and bake them on a baking sheet lined with parchment paper for 1 1/2 hours. Flip the chips then continue baking for about another hour until crisp. Such a tasty and simple snack!
Spaghetti Squash with Garlic and Chili Pepper
good use of spaghetti squash; one of those vegetables that I don’t have nearly enough. This recipe is from Electric Blue (a site that’s worthy of bookmarking, lots of vegan recipes made from fresh ingredients). I updated it slightly by adding maitake mushrooms and peas. Quite tasty, vegetarian and with ingredients like coconut oil and garlic, this one’s got some real health benefits too!
Photo: Electric Blue
Grilled Pepper Poppers
pepper poppers are a refreshing mix of three cheeses, along with a good kick of spice from the jalapeño. We had them as an appetizer while we grilled dinner on our roof deck – and then I barely ate my meal because I filled up on these guys. Anyway, find the recipe for these tasty starters here.
The crock pot..
really simplifies my life in the kitchen. So when my friend Laura graciously passed on the recipe for Crock Pot Cashew Chicken, it made me very happy. It was so easy and ended up being really tasty. If you have very little time to prepare and cook a meal, this one is perfect. Below are the ingredients the recipe calls for, however I noted some things I would change next time around.
10.75 can condensed golden mushroom soup
3 tbsp soy sauce (next time I may try Bragg Liquid Aminos)
1 tsp. ground ginger
1 1/2 pounds of chicken tenderloins
16 oz. package of frozen broccoli stir fry vegetable blend (my suggestion would be to use fresh broccoli, because the frozen one ended up getting too soft)
4 oz can sliced mushrooms (I used half a package of fresh mushrooms)
1/2 cup cashews
Hot cooked brown rice (might be good over quinoa as well)
In a 4 quart slow cooker combine mushroom soup, soy sauce and ginger. Stir in chicken, stir-fry vegetables and mushrooms (again I would use all fresh veggies).
Cover and cook on low heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
At last-minute stir cashews into chicken mixture (I added them too soon and they got too soft). Serve over rice and enjoy!
Photo: My Favorite Things
Aguacate Tostado Tacos
have tacos just about every other week, they’re easy to make and I don’t really have to put much effort in to know they are going to turn out good. The Taco Truck is also our go to when ordering out…wow we eat a lot of tacos! So when my brother sent me this article on the 10 best tacos in America, I was fully intrigued. A tasty taco means something different to everyone, but my must have fixin’s are refried beans, olives and jalapenos. Pair that with a margarita and I’m all set.
Photo: The Taco Truck (the Aguacate Tostado Tacos are my favorite!)
Soba Noodles with Kale and Walnuts
this Soba Noodles with Kale and Walnuts recipe the other night and it was a hit. I really only post easy dishes because quite simply, it’s all I can handle, and this one was a snap to whip up. This dish was featured in Oprah magazine and comes from the ladies of In the Small Kitchen. I improvised a little by using chinese style noodles (I wasn’t able to find true soba noodles) and added a bit more kale and walnuts than called for. The left overs from this side dish turned into a delicious lunch for the next day. A must try.
Honey & Jam Photography
Hannah’s food blog Honey & Jam for some time. Now, you can purchase some of the lovely photographs she takes herself. Love these custom prints hung in a kitchen, or as a thoughtful housewarming gift. Just like the recipes found on Honey & Jam, these photos are delightful!
Photos: Hannah Queen
Quinoa Banana Pancakes
for breakfast? Yep, and sounds pretty delicious too. My sister is on a health kick (and also trying to lose a few lbs), so she decided to try the “drop 10” from Self Magazine. She is pretty happy with the plan overall, and so far her favorite is Quinoa Banana Pancakes. I have yet to try it myself, but can’t wait to attempt this healthy and easy morning recipe.
1/2 cup of cooked quinoa
2 egg whites
1/4 cup 1% milk
1 tsp brown sugar
1/4 tsp vanilla
1/2 sliced banana, divided
2 tbsp chopped walnuts
2 tbsp non-fat plain greek yogurt
1 tsp maple syrup
In a bowl, whisk 1/2 cup cooked quinoa with 2 egg whites, 1/4 cup 1 % milk, 1 tsp of brown sugar, 1/4 tsp vanilla extract; stir in 1/4 sliced banana. Coat a medium skillet with vegetable oil cooking spray; pour batter to make 3 pancakes. Cook over medium high heat, flipping once, until firm (about 3 minutes on each side). Top with 2 tbsp of non-fat plain greek yogurt, 1/4 sliced banana, 2 tbsp of chopped walnuts and 1 tsp of maple syrup. Enjoy!
Photo: Suzanne Dressler
my favorite desserts as a kid, and probably still today. Coffee ice, chocolate pie crust, fudge, nuts.. it’s pretty hard to not love a good Mud Pie! Thanks to Real Simple for reminding me of this delightful treat, and of course, for a recipe that keeps it simple!
Photo: Real Simple
Home Made Ravioli
put an abundant amount of love into cooking, the outcome will always be delicious. That is exactly what my 92-year-old grandmother does when making each meal. So last Sunday when she invited the family over for what she proclaimed will be her last batch of home-made ravioli, it was somewhat of a monumental event. I can distinctly remember as a kid watching her meticulously create each little work of art. She would roll out the dough, carefully fill each one and then place them on a checkered tablecloth to let the pasta dry. A tradition, that I sadly can not carry on (my cooking wouldn’t do it justice), but the amazing recipe and detailed process stays close to my heart.