Gluten Free Pasta with homemade basil pesto
Apples with raw almond butter
My Mom's Baked Potato Soup
Place 1 can of cream of mushroom soup, 2 cups milk, 1 Large potato (I also like to use 3-4 yukons or others for variety) in saucepan. Bring to a boil, then simmer about 15 minutes or until potatoes start to get soft. Add 2 cups of cheddar cheese and 1/4 cup green onion. Simmer until potatoes are completely done and Enjoy! Serves 2
Carryout from my new favorite counter style Italian restaurant Mama Leone's in Redbridge.
Lemon Garlic Spaghetti
4 oz dry spaghetti
1/4 cup grated parmesan
2 tsp olive oil
1 clove garlic
1/2 lemon
2 tbsp pine nuts
5-6 basil leaves, chiffonaded
First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.
Chiffonade some basil leaves. Here I have pathetically limpy basil leaves, but fresh is, as usual, the best.
Then you take some cheese…
Some pine nuts…
And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate, crack some black pepper on it, and nom.
Cocoa-Coconut Chili
1-1 1/2 coconut oil
2 cups diced onion
1 1/2 cups diced celery
1/2 cup diced red or yellow peppers
4-6 medium garlic cloves, minced
1 tsp sea salt
pepper, to taste
2 tbsp mild chili powder
1/2 tsp cinnamon
1/8 tsp allspice
2 1/2 - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can rinsed & drained black beans
1 can rinsed & drained kidney beans
1 can rinsed & drain pinto beans
1 can light coconut milk
1/2 cup unsweetened shredded coconut
2 tsp chipotle hot sauce (I omitted this because the kids don't like spice)
1 cup frozen corn
1- 1 1/2 tsp agave nectar
1-2 fresh limes (for garnish)
Saute oil, onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice in a large soup pot on medium high heat. Cover & cook for 7-9 minutes, stirring occasionally: careful not to burn the onions or garlic. When onions begin to soften, stir in cocoa powder and then add in tomatoes, beans, coconut milk, and shredded coconut. Stir it all up. Bring mixture to a boil and then reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Stir in frozen corn and agave nectar, if desired and heat through for another 5 minutes. You can remove the cover if you want to reduce the liquid. Season to taste with salt, pepper or hot sauce. Squeeze a fresh lime wedge in each bowl before serving.
Like most chilis, this recipes tastes even better the next day for leftovers
Chocolate Chocolate Chip Muffins
Ingredients
6 tablespoons unsalted butter
4 ounces bittersweet chocolate, choped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Instructions
1. Preheat the oven to 375 degrees.
2. Line a cupcake pan with the paper liners of your choice.
3. In a heatproof bowl set over a pot of simmering water, combine the bittersweet chocolate and the butter, stirring until smooth. Remove the mixture from the heat.
4. In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
5. In a glass measuring cup, combine the buttermilk, egg, and vanilla extract, whisking until the mixture is smooth.
6. Pour the melted chocolate/butter mixture and the wet ingredients over the dry ingredients and stir gently until just incorporated.
7. Add the semisweet chocolate chips to the batter, and gently fold them into the mixture.
8. Divide the batter evenly among the baking cups and baking until a tester inserted into the center comes out clean, about 20 minutes or so.
1/4 cup grated parmesan
2 tsp olive oil
1 clove garlic
1/2 lemon
2 tbsp pine nuts
5-6 basil leaves, chiffonaded
First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.
Chiffonade some basil leaves. Here I have pathetically limpy basil leaves, but fresh is, as usual, the best.
Then you take some cheese…
Some pine nuts…
And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate, crack some black pepper on it, and nom.
1-1 1/2 coconut oil
2 cups diced onion
1 1/2 cups diced celery
1/2 cup diced red or yellow peppers
4-6 medium garlic cloves, minced
1 tsp sea salt
pepper, to taste
2 tbsp mild chili powder
1/2 tsp cinnamon
1/8 tsp allspice
2 1/2 - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can rinsed & drained black beans
1 can rinsed & drained kidney beans
1 can rinsed & drain pinto beans
1 can light coconut milk
1/2 cup unsweetened shredded coconut
2 tsp chipotle hot sauce (I omitted this because the kids don't like spice)
1 cup frozen corn
1- 1 1/2 tsp agave nectar
1-2 fresh limes (for garnish)
Saute oil, onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice in a large soup pot on medium high heat. Cover & cook for 7-9 minutes, stirring occasionally: careful not to burn the onions or garlic. When onions begin to soften, stir in cocoa powder and then add in tomatoes, beans, coconut milk, and shredded coconut. Stir it all up. Bring mixture to a boil and then reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Stir in frozen corn and agave nectar, if desired and heat through for another 5 minutes. You can remove the cover if you want to reduce the liquid. Season to taste with salt, pepper or hot sauce. Squeeze a fresh lime wedge in each bowl before serving.
Like most chilis, this recipes tastes even better the next day for leftovers
Ingredients
6 tablespoons unsalted butter
4 ounces bittersweet chocolate, choped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Instructions
1. Preheat the oven to 375 degrees.
2. Line a cupcake pan with the paper liners of your choice.
3. In a heatproof bowl set over a pot of simmering water, combine the bittersweet chocolate and the butter, stirring until smooth. Remove the mixture from the heat.
4. In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
5. In a glass measuring cup, combine the buttermilk, egg, and vanilla extract, whisking until the mixture is smooth.
6. Pour the melted chocolate/butter mixture and the wet ingredients over the dry ingredients and stir gently until just incorporated.
7. Add the semisweet chocolate chips to the batter, and gently fold them into the mixture.
8. Divide the batter evenly among the baking cups and baking until a tester inserted into the center comes out clean, about 20 minutes or so.
Love the look of the soup and chili. Thanks for sharing the recipes! xo
ReplyDeleteMmmm garlicky lemony pasta sounds good...and my soup looks pretty good too! :)
ReplyDeleteYour foods look so delish! I'm literally salavating over the Baked Potato Soup! I have to try that, and the chili too!
ReplyDelete