Category: New Favorite

Desserts · New Favorite · New Traditions · Vegan · Vegetarian

Cherry Granita

cathysmahaLeave a comment

Sour Pie Cherries are one of my favorite summer finds.  In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make  Cherry Granita. What a delightful, refreshing treat from extra juice.

CHERRY GRANITA

3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar

  • Put the cherry juice in the saucepan over a medium heat, along with the sugar.
  • Cook until the sugar has dissolved. Remove from heat.  Cool.
  • Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
  • It will take about 5 hours to freeze completely.
  • To serve:  Remove from freezer 5-10 minutes before serving.
Breakfast · Family Favorites · Gluten Free · New Favorite · Vegetables

Quinoa Broccoli Cheese Bites

cathysmahaLeave a comment

Our girls LOVED Broccoli Rice Casserole when they were growing up and this recipe sounded delicious using quinoa instead of the traditional rice.  They were so yummy that I ate them for breakfast and as a side side for dinner. It would be great to add bits of ham or bacon for a ‘grab and go’ breakfast dish.

QUINOA BROCCOLI CHEESE BITES

3/4 cup uncooked quinoa, rinsed
1 1/2 cups water (or vegetable or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely diced
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
crushed red pepper (optional) to taste

  • In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
  • Preheat oven to 350 degrees F. Grease muffin tins.
  • In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
  • Put a heaping tablespoon of quinoa mixture into prepared muffin tins.
  • Bake for 15 to 20 minutes or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

 

Gluten Free · New Favorite · Poultry

Crock Pot Chicken Cream Cheese Chile

cathysmaha2 Comments

Crock pot meals are the best…easy with so many options.  I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago.  This recipe sounded very similar but with the addition of cream cheese.  YUM!

I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for.  It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!

CROCK POT CHICKEN CREAM CHEESE CHILE

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 small can mild green chiles
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

  • Put the chicken in the crock pot.
  • Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders.
  • Stir to combine, then top with the cream cheese.
  • Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
  • Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
Recipe from http://completerecipes.com/Crock-pot-cream-cheese-chicken-chile.html
Appetizers · Gluten Free · Holidays · New Favorite

Strawberry Honey Goat Cheese Bites

cathysmaha1 Comment

Spring brings wonderful strawberries to the markets. Honey goat cheese pairs beautifully with strawberries and with a hint of honey drizzle, you have a very simple, delicious appetizer (or dessert). Yummy!

STRAWBERRY HONEY GOAT CHEESE BITES

1 dozen large strawberries
8 oz. package Honey Goat Cheese (I use Haystack)
Honey

  • Wash, stem and halve strawberries.
  • Allow them to dry on paper towels.
  • Place a small piece of Honey Goat Cheese on top of strawberry and drizzle with honey.
Cookies and Bars · New Favorite

Oatmeal Craisin White Chocolate Chunk Cookies

cathysmahaLeave a comment

Cookies with oatmeal have a wonderful chewiness that I love. This recipe came from the package of Craisins I purchased at Costco.  They were a wonderful treat shared with friends and family.

OATMEAL CRAISIN WHITE CHOCOLATE CHUNK COOKIES

2/3 cup butter or margarine, melted
2/3 cup brown sugar
2 large eggs
1-1/2 cups old-fashioned oats (I used quick cooking)
1-1/2 cups flour (I substituted 1/2 of the flour with almond flour)
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups Craisins (Dried Cranberries)
2/3 cup white chocolate chunks or chips

  • Preheat oven to 375 degrees.
  • Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.
  • Add eggs, mixing well.
  • Combine oats, flour, baking soda and salt in a separate mixing bowl.
  • Add to butter mixture in several additions, mixing well after each addition.
  • Stir in dried cranberries and white chocolate chunks.
  • Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 10-12 minutes or until golden brown. Cool on wire racks.  Makes about 3 dozen cookies.

Adapted from Ocean Spray Oatmeal Craisins White Chocolate Chunk Cookies

Breakfast · Cakes · Gluten Free · Health · New Favorite · Skinny · Vegetarian

Cran-Apple Oat Cake

cathysmahaLeave a comment

Gluten-free eating means I rarely eat toast, breakfast pastry, etc.  Sometimes, I just need a carb ‘fix’ and this recipe sounded delicious.  I slightly altered the original recipe and loved the results. The second time I made this recipe, I substituted blueberries for the Craisins and baked in muffin paper/tins.  I’ve shared both versions with good feedback.  I’ll even admit that I didn’t eat all of it soon enough and the last piece was a bit dry.  I thought, ‘why not put almond milk on it?’ like a bowl of oatmeal. It was delicious.

A new favorite for my gluten-free recipe box!

CRAN-APPLE OAT CAKE

2 cup old-fashioned oats
1 cup unsweetened almond milk
3 single-serving packets of Pure Stevia
2 tablespoons unsweetened applesauce
1/3 cup egg whites
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 small tart apple, chopped
1/2 cup Craisins (original recipe called for cranberries)
1/2 cup chopped walnuts (optional)

  • Soak the oats in the almond milk in the refrigerator overnight.
  • In the morning, combine all ingredients.
  • Spread in greased 9-inch pie plate (or muffin tins).
  • Bake at 350 degrees for 25 minutes.

Recipe adapted from Briana-Thomas

Gluten Free · New Favorite · Salads · Vegan · Vegetarian

Mango and Avocado Black Rice Salad with Cilantro Lime Vinaigrette

cathysmahaLeave a comment

One of my New Year’s Resolutions was to prepare meals primarily from my pantry and freezer until I had whittled down the food on hand. A large bag of black rice, from Costco, has been sitting there with no great recipes, until now.  I swear I hear Angels sing when I read this recipe.  It is a great salad, side dish and good enough for dessert, too. Black rice has a nutty flavor and texture which pairs beautifully with the other ingredients.  Also check out the history of black rice.

MANGO & BLACK RICE SALAD WITH CILANTRO LIME VINAIGRETTE

1 1/2 cups organic black rice
1/2 teaspoon salt
1 large ripe mango, diced
1 small ripe avocado, diced or sliced
1/4 cup roasted almonds (I used chopped pecans)
1/2 cup chopped fresh cilantro
1/2 cup diced red onion
For the Vinaigrette:
1/4 cup freshly squeezed lime juice (about 3 limes)
1 1/2 tablespoons olive oil
1 teaspoon honey (agave nectar if vegan)
1/4 teaspoon Kosher salt
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper to taste
lime wedges, to garnish
  • Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
  • While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing. Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
  • Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!

Recipe by AmbitousKitchen.com

Book Club · Gluten Free · New Favorite · Vegan · Vegetables · Vegetarian

Garlic Roasted Green Beans with Shallots & Almonds

cathysmahaLeave a comment

I was craving green beans and our book club was meeting to discuss ‘Gone Girl’ by Gillian Flynn. Our hostess served Tom Yum Koong Soup, favored by one of the characters in the book when fighting off a cold.  Others brought bar food and I brought green beans…never mentioned in the book but satisfied my craving.

This is a simple and absolutely delicious recipe. I’ll be making it again, and again, and again.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS & ALMONDS

2 lb. fresh green beans
5-6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
3 T olive oil
1 tsp. salt (or more to taste)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/2 cup almonds, sliced or chopped
1 tsp. lemon zest

  • Preheat oven to 450 F.
  • Trim ends from green beans. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt & pepper, parsley, almonds and lemon zest. Toss until ingredients are well coated with oil.
  • Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I used parchment paper for roasting vegetables and the results are great).  Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.

Recipe adapted from KalynsKitchen.com

 

Family Favorites · Gluten Free · New Favorite · Soups and Stews · Vegan · Vegetarian

Women’s Bean Project…and National Soup Month

cathysmahaLeave a comment

January in National Soup (who knew) and there is nothing better than tummy-warming soup to take away the winter chill.  Good friend and neighbor, Maribeth, introduced me to Sarah’s Spicy Split Pea Soup and I was wowed.  The next day I went to my local King Soopers to buy it and made a batch that I’ve shared and frozen for future use. It’s also great knowing that my purchase contributes to the great work of this non-profit organization. My soup was packaged by Jessica (great work, Jessica, and I hope things are going well for you!). And here’s a shout out to SARAH for this great recipe.

Women’s Bean Project is Women’s Bean Project is a nationally recognized social enterprise that has created transitional employment in gourmet food and jewelry manufacturing for chronically unemployed and impoverished women for 25 years.

If you cannot find these great soup mixes in your area, you can purchase on their website.  I’m anxious to try their other soups soon.  To my Vegan and Gluten-Free friends, these soups would be a great addition to your pantry.

SARAH’S SPICY SPLIT PEA SOUP

1 package Spicy Split Pea Soup Mix
4 cups chicken or vegetable stock (I used ham stock and increased to 8 cups)
2 tablespoons butter or olive oil (I used olive oil)
1 medium diced onion
4 or 5 diced carrots
2 stalks celery diced (added per Maribeth’s suggestion
salt and pepper to taste
spice packet (included)
1 cup milk (optional and I did not add)
optional:  cubed ham

  • Remove spice packet. Wash and drain peas.
  • Assemble peas, broth and water in a 4 quart pot.  Bring to a boil, reduce heat, and simmer gently for 1 hour uncovered, or until peas are almost tender.  Add more water as needed so that peas stay well covered.
  • While peas are simmering, saute carrots, celery, and onion in butter or oil until tender and add spice packet.
  • Stir veggie mixture into peas; add milk if desired, and simmer additional 20 minutes until peas are fully cooked.
  • OPTIONAL:  While the recipe does not include blending the soup mixture, I used a hand blender to bring the soup to a smooth consistency.  I then added the ham and simmered another 15 minutes until the ham was heated through.  Add salt and pepper to taste.

 

 

Garden · Gluten Free · New Favorite · Vegan · Vegetables · Vegetarian

Sweet Potatoes, Carrots and Apples Roasted with OJ

cathysmahaLeave a comment

Roasted Vegetables are my absolute favorite yet I didn’t discover this technique until a few years ago.  My carrot harvest this year was the best I’ve ever had, despite Joe’s (my 12 year old Golden Retriever) attempts to steal the carrots out of the basket.

I found this wonderful recipe which did not call for apples, but in later versions I added the apples and loved the added sweet/tart bites.

SWEET POTATOES & CARROTS WITH APPLE CIDER THYME

2 medium sweet potatoes, peeled and cubed
3 medium-large carrots, peeled and cut into 1-inch rounds
1-2 apples, peeled and chopped in large pieces
1 small red onion, cut into 1-inch pieces
3 whole garlic cloves
1/4 cup apple cider
2 Tbsp olive oil
2 Tbsp chopped fresh thyme
salt and pepper to taste

  • Preheat oven to 400 degrees.
  • Place cut sweet potatoes, carrots, red onion and garlic cloves on a baking sheet and spread them in a single layer.
  • In a small bowl, whisk together apple cider, olive oil, thyme, salt and pepper. Drizzle mixture all over vegetables and toss to coat evenly.
  • Roast for 35-45 minutes, until vegetables are caramelized to your liking. Serve immediately.

Adapted from http://www.myjewishlearning.com/blog/food/2014/10/13/sweet-potatoes-and-carrots-with-apple-cider-and-thyme/