Tuesday, March 20, 2018

Tumeric Lentil Stew

I will be out of town for a little over a week.  I will start posting again when I return.

Kathleen has been on a 'no meat' eating plan lately. She found this and made it for lunches.
Tumeric Lentil Stew

Cashew Cream
1/2 cup 125 mL raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds
2 cups 500 mL water
We subbed about 1/2 cup half-and-half because we didn't have raw cashews in the house

2 tablespoons 30 mL extra-virgin olive oil
1 large yellow or sweet onion diced, or 2 leeks, cleaned and thinly sliced
4 large cloves garlic minced
1 to 1 1/2 teaspoons fine sea salt, to taste, plus a couple pinches
2 medium carrots diced
2 stalks celery diced
2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon ground turmeric
1 14-ouncecan of diced tomatoes, with juices
3/4 cup uncooked French green lentils, picked over and rinsed
4 cupslow-sodium vegetable broth
3 cups  stemmed and chopped kale leaves
Freshly ground black pepper
1 to 2 teaspoons 5 to 10 mL white wine vinegar, to taste We ommitted


Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.) Drain and rinse.
Transfer the cashews to a high-speed blender along with 1/2 cup (125 mL) of the water. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
In a large Dutch oven, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. (The vinegar’s role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting, as it can quickly overwhelm.)
Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve.
This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months (always let it cool completely before storing). The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.

Monday, March 19, 2018

Savory Buddha Bowl Dressing

Don't let tahini or nutritional yeast scare you if you haven't tried them! They add a nice flavor.

Savory Buddha Bowl Dressing
1 cup EVOO
1/4 cup water
1/4 cup apple cider vinegar
2 tablespoons tahini
1-2 cloves of garlic
Juice of 1/2 a lemon
dash of cayenne
1/2-3/4 cup Nutritional Yeast

Shake in a mason jar and pour over a Buddha bowl or simply a fresh salad.

Sunday, March 18, 2018

Breakfast Spinach Quinoa Muffins

Kathleen made a few batches of these to have for quick breakfasts or snacks at work this past week. They are easy and taste great.
Breakfast Spinach Quinoa Muffins
adapted from https://www.beachbodyondemand.com

1 cup fresh spinach, chopped a little thicker than a chiffonade
1 Tbsp. green onions
1 egg
2 slices cooked bacon, chopped
½ cup cooked quinoa
1-2 teaspoons Everything Bagel Seasoning

Heat oven to 375° F. 

Cook the bacon until crisp, then add the onions and spinach and cook until just wilted. Transfer mixture to a bowl, add all of the remaining ingredients (slowly incorporating the warm mixture into the eggs so they don't scramble), and stir to combine. Then spoon the mixture into a muffin pan lined with muffin cups or coated with nonstick spray. Bake for 20 minutes. 

This amount of ingredients makes three muffins (one serving), and can be easily multiplied to make more.

Saturday, March 17, 2018

Healthy Red Lobster Biscuit

Kathleen made this last weekend. She said it was very good.
Healthy Red Lobster Biscuit

1 tbsp Butter
2 tbsp Coconut flour
1 large Egg
1 tbsp Heavy Whipping Cream
2 tbsp Water
1/4c up Cheddar Cheese
1/8 tsp garlic powder
1/8 tsp Onion powder
1/8 tsp Dried Parsley
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp Baking powder

Melt butter in a coffee mug by microwaving for 20 seconds.
Add coconut flour, baking powder, and seasonings. Mix to incorporate with a fork.
Add egg, water, cheese and heavy whipping cream. Mix until combined.
Microwave for 3 minutes. Immediately remove from mug and allow to cool for 2 minutes.
Slice and enjoy.

Friday, March 16, 2018

Cinnamon Roll Bundt Cake

I made this to take to our adult Sunday School class this past Sunday. It was quite tasty!

Cinnamon Roll Bundt Cake

For the cake

1 package yellow cake mix 
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups finely chopped pecans, divided
1 cup full fat sour cream
1/3 cup vegetable oil
1/4 cup water
3 tablespoons honey
4 large eggs
1 teaspoon vanilla extract

For the glaze

4 ounces softened cream cheese
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk

Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.
For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.

For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.
Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.

While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.

Thursday, March 15, 2018

Cherry Angel Dream Cake

I made this dessert for our Dinner for 8. We all liked it!
Cherry Angel Dream Cake

1 package Pillsbury® Angel Food Premium Cake Mix, prepared according to package directions
or 1 (10 or 12 oz.) prepared round angel food cake, frozen for easy slicing
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 teaspoon almond extract
1 (4 serving size) package instant vanilla pudding mix
2 cups (1 pt.) heavy cream, whipped
2 (21 oz.) cans cherry or peach pie filling

Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.

Combine sweetened condensed milk, water and almond extract in large bowl; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.

Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling.

Chill 4 hours or until set. Cut into squares to serve.

    Wednesday, March 14, 2018

    Spinach Artichoke Pizza

    We had a "Dinner for 8" here last week and I made homemade pizza. This was one of the four pizzas I made. It was very good.

    Spinach Artichoke Pizza
    Adapted from https://www.cookingclassy.com/spinach-artichoke-pizza/

    Dough for one pizza Beth used this recipe
    12 oz fresh spinach, divided
    4 Tbsp butter
    4 Tbsp all-purpose flour
    1 cup milk
    1/2 tsp onion powder
    Salt and freshly ground black pepper
    2-3 cloves garlic, minced
    3 Tbsp extra virgin olive oil, divided
    1 c provolone cheese Beth used 8 oz deli sliced, chopped
    2 c shredded mozzarella cheese  
    ½ c finely shredded parmesan cheese
    1 15 oz can artichoke hearts, drained well and quartered
    Red pepper flakes, for serving (optional)

    Preheat oven to 450 degrees. Shape pizza dough to fit the pan you are using.(Beth used a 17 in pan) Brush with olive oil and season crust lightly with salt and freshly ground black pepper.  Par bake the crust for 5 minutes.
    In a large saucepan, heat remaining 2 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.

    In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
    To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes.

    Bake 10 - 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.