Make-Ahead Turkey Gravy

 From:  Easy Make-Ahead Turkey Gravy Recipe - Food.com

Yields: 8 servings

6 tablespoons butter

6 tablespoons flour

4 cups chicken broth or 4 cups turkey broth

salt and pepper

pan drippings from turkey

In a medium saucepan, melt butter and whisk in flour.

Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.

Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.

Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.

Remove from heat and season with salt and pepper.

At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.

Italian Bread

From:  Italian Bread Recipe - Amanda's Cookin'

Yields: 2 loaves

1 ½ tablespoons active dry yeast 2 packets

½ cup warm water 110F

½ teaspoon granulated sugar

2 cups hot water hot to the touch, not boiling (115-120F)

3 tablespoons granulated sugar

1 tablespoon salt

½ cup vegetable oil

5-6 cups all-purpose flour add more if needed to get to a pliable dough

1 large egg white for brushing on loaves

Notes:

If your dough is still super sticky, you can add small amounts of flour until the dough just comes together.

You can use the packets of active dry yeast available at any grocery store. I bake a lot of bread, so I prefer to by SAF instant yeast in larger packages. If you use active dry, just follow the instructions in the recipe and let it sit for a few minutes to proof (it will get a little foamy).

When a bread recipe calls for warm water, the temperature should be around 110 degrees F. If the water is too hot it will kill the yeast, and too cold will delay the rise process.

Use regular white granulated sugar for this recipe.

In a separate step, you’ll also use hot water in this recipe. Since you are mixing it with other ingredients before adding the yeast mixture it will be fine. You want hot tap water, not boiling water.

Regular everyday table salt is used, not Kosher or sea salt.

A note about yeast:

You can use active dry yeast or instant yeast. If you use active dry yeast it needs to be proofed in order for it to be reactivated. Instant dry yeast doesn’t need proofing. Active dry yeast must be reactivated by proofing in warm water, or the bread won’t rise properly. This process is to “prove” that the yeast is still alive.

This recipe calls for vegetable oil, but olive oil can also be used.

We are using all-purpose flour, white not wheat, to make this bread.

Instructions:

Dissolve yeast, 1/2 cup warm water (110F), and 1/2 teaspoon granulated sugar in a small bowl.

In a large bowl or stand mixer, combine 2 cups hot water (115-120F), 3 tablespoons granulated sugar, the salt, and the oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.

Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises). NO KNEADING IS REQUIRED.

After the rise, if the dough is too sticky to handle, add more flour until its workable. For some people this can be up to a cup or more! Just don't dry out the dough. Add by quarter cupfuls until its workable.

Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.

Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife.

Cover and let loaves rise 30 more minutes.

While loaves are rising, preheat oven to 400 degrees Fahrenheit.

Whisk the egg white and brush over the top of loaves.

Bake for 25 – 30 minutes.

Copycat Cinnabon Cinnamon Rolls

 From:  Copycat Cinnabon Cinnamon Rolls Recipe - Fun Happy Home

Yields: 12

Cinnabon Dough Ingredients

1 (1/4 ounce) package active dry yeast

1 cup warm milk

½ cup granulated sugar

⅓ cup softened butter

1 tsp salt

2 eggs

4 cups flour

Cinnamon Rolls Filling Ingredients

1 cup packed brown sugar

3 tbsp cinnamon

⅓ cup butter, softened

Cinnabon Icing Ingredients {You can double this recipe is you want more icing!}

6 tbsp butter

1½ cups powdered sugar

¼ cup cream cheese

½ tsp vanilla

⅛ tsp salt

Cinnamon Rolls Recipe

To start the rolls, dissolve the yeast in the warm milk in a large bowl.

In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well.

Pour the milk/yeast mixture in the bowl and mix.  If using a stand mixer you will want to use the dough hook. Mix well until well incorporated.

Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a silicon mat or lightly floured surface, until it is approx 16-18 inches long by 12 inches wide. It should be approx ¼ inch thick.

Make the Copycat Cinnabon Filling And Add To The Cinnamon Rolls

To make the cinnamon filling, combine the butter, brown sugar and cinnamon in a bowl.

Spread the mixture evenly over the surface of the dough. If you prefer, you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.

Back To Making The Best Homemade Cinnamon Rolls...

Carefully starting from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices.

Place the cut rolls into an oiled 13×9 inch pan Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

Preheat oven to 350 degrees and bake for 20 minutes or until golden brown. (Prepare for your house to smell AH-MAY-ZING!)

While the rolls are baking, mix all icing ingredients and beat well with an electric mixer until fluffy.

Best Chocolate Cake

 From:  The Best Chocolate Cake Recipe {Ever} - Add a Pinch

Yields: 24 servings

2 cups (240 g) all-purpose flour

▢2 cups (396 g) sugar

▢3/4 cup (63 g) unsweetened cocoa powder

▢2 teaspoons (8 g) baking powder

▢1 1/2 teaspoons (9 g) baking soda

▢1 teaspoon (2.8 g) kosher salt

▢1 teaspoon (2.3 g) espresso powder, homemade or store-bought

▢1 cup (227 g) milk, or buttermilk, almond, or coconut milk

▢1/2 cup (99 g) vegetable oil, or canola oil, or melted coconut oil

▢2 large (100 g) eggs

▢2 teaspoons (9.4 g) vanilla extract

▢1 cup (227. g) boiling water

▢Chocolate Buttercream Frosting Recipe (see below)

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost the cake with Chocolate Buttercream Frosting.

Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted! 

Frosting:

1½ cups (339 g) butter, softened

▢1 cup (84 g) unsweetened cocoa powder

▢5 cups (567.5 g) confectioner’s sugar

▢½ cup (113.5 g) milk, whole, half and half, or heavy cream preferred

▢2 teaspoons (9 g) vanilla extract

▢½ teaspoon (1 g) espresso powder

Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add confectioner's sugar to a large bowl. Whisk through to remove any lumps. Alternatively, you may sift the confectioner's sugar into the large bowl. Add the confectioner's sugar and milk to the cocoa mixture by adding 1 cup of confectioner's sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Quick Pickled Cucumbers

 From:  Grandma's Quick Pickled Cucumbers - Refrigerator Pickles — Bless this Mess

Yields:  1.5 cups

▢1 cup water

▢1/3 cup vinegar, (apple cider, white, and rice wine are all good)

▢2 tablespoons sugar, optional

▢1 to 2 teaspoons salt

▢sliced garden cucumbers, (about 2 cups)

▢sliced onion or green onion, (about 1/2 cup)

In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.

All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.

Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.

Worlds Best Lasagna

 From: World's Best Lasagna Recipe (with Video)

Yields: 12 Servings

1 pound sweet Italian sausage

¾ pound lean ground beef

½ cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6.5 ounce) cans canned tomato sauce

2 (6 ounce) cans tomato paste

½ cup water

2 tablespoons white sugar

4 tablespoons chopped fresh parsley, divided

1 ½ teaspoons dried basil leaves

1 ½ teaspoons salt, divided, or to taste

1 teaspoon Italian seasoning

½ teaspoon fennel seeds

¼ teaspoon ground black pepper

12 lasagna noodles

16 ounces ricotta cheese

1 egg

¾ pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese

Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.

Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.

Preheat the oven to 375 degrees F (190 degrees C).

To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.

Rest lasagna for 15 minutes before serving.

Beef Tenderloin with Red Wine Sauce

 From:  Beef Tenderloin with Red Wine Sauce (Video)

Serves:  4-6

For the Sauce

8 tablespoons unsalted butter, divided

¾ cup finely chopped shallots, from 2-3 large shallots

1¼ cups red wine

3 cups beef broth

6 fresh thyme sprigs

¼ teaspoon kosher salt

⅛ teaspoon ground black pepper

1 teaspoon sugar

2 tablespoons all-purpose flour

For the Beef

1 (2 to 3 lb) center-cut beef tenderloin roast

Kosher salt (½ teaspoon per pound of beef)

Freshly ground black pepper (¼ teaspoon per pound of beef)

2 tablespoons vegetable oil

¼ cup beef broth

For the Sauce

Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

For the Tenderloin

Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.

Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of broth. Bring the broth to a boil and, using a wooden spoon, scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

Carve the tenderloin into ½-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Perfect Graham Cracker Crust

 From:  Perfect Graham Cracker Crust (Video) - Sally's Baking Addiction

Yields: 1 9" crust

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)

1/4 cup (50g) granulated sugar

6 Tablespoons (85g) unsalted butter, melted

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.

Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.

Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices.

For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

Pumpkin Bars with Cream Cheese Frosting

 From: Pumpkin Bars with Cream Cheese Frosting | Mel's Kitchen Cafe

4 large eggs

1 ⅔ cups (353 g) granulated sugar

1 cup vegetable oil, can substitute 1/2 cup applesauce for 1/2 cup oil

1 (15-ounce) can pumpkin puree

2 cups (284 g) sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing

1 (8-ounce) package (227 g) cream cheese, softened

½ cup (113 g) butter or margarine, softened

2 cups (228 g) sifted powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes.

Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Apple Pie by Grandma Ople

 From:  Apple Pie by Grandma Ople Recipe

Yields: 1 pie

6 small Granny Smith apples, or as needed

½ cup unsalted butter 

3 tablespoons all-purpose flour

½ cup white sugar

½ cup packed brown sugar

¼ cup water

1 (9 inch) sour cream pie crust (see recipe in blog)

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside.

Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.

Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.

Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.

Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.

Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.

Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.

Serve and enjoy!

Sour Cream Pie Crust

 From:  No Fail, Sour Cream Pie Crust Recipe

Yields: 2 crusts

2 sticks unsalted butter (1 cup, 8 ounces, 225g) cubed

2 cups (280g) all-purpose flour

2 teaspoons sugar (for sweet recipes, otherwise skip)

1 teaspoon salt (skip if using salted butter)

1/2 cup (115ml) sour cream (full fat, NOT light sour cream)

Cut the butter into cubes and let sit:

Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for a couple minutes when you take it out of the fridge).

Whisk together the dry ingredients:

In a large bowl, vigorously whisk together the flour, sugar (if using), and salt (omit if using salted butter).

Work the butter into the flour:

Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.

Add the sour cream:

Add the sour cream to the flour and butter mixture. Use a fork to incorporate into the mixture.

Form the dough into disks, refrigerate:

Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Don't worry about over-working this dough. Form the disks so that there are no cracks.

Sprinkle all over with a little flour. Wrap tightly with plastic wrap. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. Chill in the refrigerator for an hour or up to a day ahead.

Remove the dough from fridge, let sit, then roll out:

After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5 to 10 minutes at room temperature to become more malleable before rolling out.

If it still feels too stiff to roll out, hold your hands around the edges to soften.

To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.

Roll out to 12 to 14 inches wide, to an even thickness

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie.

Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.

Chocolate Chip Cookies

 From:  The Best Chocolate Chip Cookie Recipe Ever - JoyFoodSunshine

Yields:  36

▢1 cup salted butter softened

▢1 cup granulated sugar

▢1 cup light brown sugar packed

▢2 teaspoons pure vanilla extract

▢2 large eggs

▢3 cups all-purpose flour

▢1 teaspoon baking soda

▢½ teaspoon baking powder

▢1 teaspoon sea salt

▢2 cups chocolate chips (12 oz)

Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.

In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.

Cream together butter and sugars until combined.

Beat in eggs and vanilla until light (about 1 minute).

Mix in the dry ingredients until combined.

Add chocolate chips and mix well.

Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.

Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.

Let them sit on the baking pan for 5 minutes before removing to cooling rack.

Cranberry Apple Stuffing

 From:  {Slow Cooker} Cranberry Apple Stuffing - House of Yumm

Yields: 6 servings

10 ounces dried bread cubes

▢2 cups chicken broth low/no sodium

▢4 tbsp unsalted butter divided

▢2 large eggs

▢2 stalks celery chopped

▢1/2 cup yellow onion diced

▢1 apple chopped

▢½ cup dried cranberries

▢½ tbsp sage diced

▢½ tbsp thyme diced

▢1 tbsp parsley diced

In crockpot mix together the eggs, chicken stock, and 3 tablespoons of melted butter.

Add in the bread cubes, celery, onion, and apple, stir until bread cubes are completely coated. Add in the cranberries and herbs. Stir to combine.

Slice the last tablespoon of butter into three thinner slices and place on top of the stuffing.

Cook in the slow cooker on HIGH for 1 hour. Stir with fork. Continue to cook on LOW for another 2 hours. Serve and enjoy!

Butternut Squash Soup

 From:  Butternut Squash Soup Recipe (Stovetop, Instant Pot or Crock-Pot!)

Yields:  6-8 servings

1 tablespoon olive oil

1 white onion, peeled and diced

4 cloves garlic, peeled and minced

2 cups vegetable broth

1 carrot, peeled and roughly chopped

1 Granny Smith apple, cored and roughly chopped

1 medium (about 3–4 lb) butternut squash, peeled, seeded and diced

1 sprig fresh sage

1/8 teaspoon cayenne

pinch of ground cinnamon and nutmeg

1/2 cup unsweetened coconut milk

fine sea salt and freshly-cracked black pepper, to taste

optional garnishes: smoked paprika, extra drizzle of unsweetened coconut milk, or see more ideas above

Sauté the onion and garlic. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.

Simmer: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk.

Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)

Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!

Vegetable Pot Pie

 From:  Vegetable Pot Pie Recipe

Yields: 8 pot pies (individual)

1 package (2 sheets, 17.3 ounces) puff pastry sheets, thawed

1/3 cup unsalted butter

1 cup diced red onions, 1/4-inch dice

1 cup diced carrots, 1/4-inch dice

1/2 cup diced celery, 1/4-inch dice

1 tablespoon minced garlic

1/2 teaspoon dried thyme

8 ounces sliced brown mushrooms

1 1/2 pounds russet potatoes, 1/4-inch dice

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/3 cup flour

1 1/2 cups vegetable stock

1 cup whole milk, plus 1 tablespoon for egg wash

1 cup peas

1 tablespoon chopped parsley

1 large egg, whisked

Prepare the puff pastry:

Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.

Cook the vegetables:

Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add the onions, carrots, celery, garlic, and thyme.

Sauté until onions are tender and translucent, 3 minutes. Add mushrooms, stir and cook for 1 minute. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook for 7 minutes.

Make the gravy and finish the filling:

Sprinkle flour over the vegetables, stir and cook, to reduce the raw flour taste, about 2 minutes.

Slowly pour in the vegetable stock and milk, stirring constantly until the gravy is smooth. Allow the gravy to simmer until slightly thickened and potatoes are tender but not falling apart, about 5 to 6 minutes.

Stir in and combine the peas and parsley. Taste the vegetable pot pie filling, season with more salt and pepper as desired.

Preheat the oven and fill the ramekins:

Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

Cut the puff pastry:

Trim 1/4-inch around the edges of the puff pastry; this will help it look neat and allow the pastry to puff a little better. Cut each pastry sheet into four 4-inch squares, making 8 squares total. Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides. Make 4 small slits in the top (1/2-inch long).

Bake the vegetable pot pies:

In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.

Once your oven reaches 400°F, place the ramekins on the baking sheet. Bake until the puff pastry is puffed up and golden brown in color, 15 minutes.

Olive Oil Chocolate Chip Cookies

 From:  Olive Oil Chocolate Chip Cookies – Salted Plains

Yields: 16

▢2 cups (236g) almond flour

▢¼ teaspoon baking soda

▢½ teaspoon salt

▢¼ cup + 1 tablespoon maple syrup

▢¼ cup extra virgin olive oil

▢1 teaspoon pure vanilla extract

▢½ cup dairy-free chocolate chips I prefer mini chips

▢sea salt for sprinkling, optional

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. 

In a large bowl, combine almond flour, baking soda, and salt. Whisk to combine. Add maple syrup, olive oil, and vanilla extract and stir to combine until dry ingredients are moistened and incorporated. Fold in chocolate chips and allow dough to rest for 5 minutes.

Scoop dough with a tablespoon and roll into ball. Space about an inch and a half apart on baking sheet. Using the palm on your hand, press ball down about halfway. Sprinkle lightly with sea salt. 

Bake for 10 to 15 minutes or until edges are just golden brown. The tops will not brown like traditional cookies. Allow to rest on baking sheet for a few minutes then transfer to wire cooling rack. 

Store olive oil chocolate chip cookies in an airtight container for 5-6 days.

Tuscan White Bean Soup

 From:  Best Tuscan White Bean Soup - Eat With Clarity

Yields:  6

3 15 ounce cans cannellini beans drained and rinsed

▢1 yellow onion finely chopped 

▢4 cloves garlic minced

▢2 tablespoons olive oil

▢2 large carrots peeled and chopped

▢1 stalk celery diced

▢⅓ cup white wine I used pinot grigio

▢2 cups chopped kale stems removed, finely chopped

▢2 ½ – 4 cups vegetable or chicken broth see notes

▢1 tablespoon tomato paste

▢1 teaspoon salt or to taste

▢¼ teaspoon black pepper or to taste

▢¼ teaspoon red pepper flakes omit if you don't like spice

▢¼ teaspoon Italian seasoning

▢2 bay leaves

▢1 teaspoon dried thyme

▢½ teaspoon dried oregano

Saute the finely chopped onion in a large pot or dutch oven with the oil.

Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly. The browning helps add lots of flavor!

Add in the white wine and saute until most of the liquid has evaporated, about 5-7 minutes.

Add in all remaining ingredients except for the kale (see notes about the amount of broth since there is a range, but I recommend starting with 2 1/2 cups), and stir well.

Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.

Discard the bay leaves, then transfer about 2 1/2 – 3 cups worth of the soup to a blender. Blend until smooth.

Transfer back to the pot and stir well to combine. If it's too thick, add in more broth until it reaches your desired consistency.

Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired. I usually add a bit more salt and pepper and a squeeze of lemon juice.

Serve warm as is or with a hearty bread on the side. Enjoy!

Notes

There is quite a big range for the broth because it all depends on how thick you want the soup to be. If you want it more like a thicker stew, use 2-3 cups, but if you want more of a soup, use 3-4 cups. You can always add more if you want to thin it out, but I suggest starting on the lower end since it’s much easier to thin out than it is to thicken up. For photo reference, I used 2 1/2 cups total. 

You can leave the wine out if you prefer, but I recommend it for the best flavor!

Pumpkin Bread

 From:  Healthy Pumpkin Bread Recipe - Cookie and Kate

Yields:  1 loaf

⅓ cup melted coconut oil or extra-virgin olive oil*

½ cup honey or maple syrup

2 eggs

1 cup pumpkin purée (I use the full can)

¼ cup milk of choice or water

1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)

1 teaspoon baking soda (NOT baking powder; they aren’t the same!)

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups white whole wheat flour or regular whole wheat flour

½ cup dried cranberries

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

15 Bean Soup

 From:  Vegetarian 15 Bean Soup - Budget Bytes

Yields:  8 servings

1 lb. 15 bean soup mix* (2.69)

2 Tbsp coconut oil** ($0.44)

1 yellow onion 

2 cloves garlic 

4 carrots 

3 ribs celery 

6 cups water 

1 15 oz. can diced tomatoes 

1 tsp cumin 

1 tsp oregano 

1/2 Tbsp smoked paprika 

1/4 tsp cayenne pepper 

Freshly cracked pepper 

1/4 cup chopped fresh parsley 

to taste salt 

2 tsp apple cider vinegar 

The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.

When you’re ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.

Mince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.

While the onion and garlic are sautéing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.

Add the beans to the pot along with 6 cups of water, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.

After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.

Taste the soup and add salt to taste (I added 1.5 tsp). Finally, stir in the apple cider vinegar. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted. You may need to add more salt the next day.

Notes

*This is just a mix of 15 bean varieties in one bag, with an envelope of seasoning included. I used only the beans and tossed the seasoning packet.

**I used coconut oil because it has a mouthfeel similar to animal fat. You can use your favorite cooking oil in its place, if you prefer.

Peach Crisp

 From:  Healthy Peach Crisp (Gluten-Free) - Healthful Blondie

Yields:  10

Peach Filling:

10 ripe yellow peaches, (about 4 pounds) peeled and cut into ¾-inch slices

2 teaspoon fresh lemon juice, or light brown sugar

3 tablespoon coconut sugar

½ teaspoon vanilla extract

2 tablespoon cornstarch, arrowroot, or tapioca starch

Oat Crisp

1 cup old fashioned rolled oats, gluten-free certified

⅔ cup oat flour, (homemade* or store-bought) spooned and leveled

½ cup walnuts, almonds, or pecans (optional), roughly chopped (so there are still some bigger crunchy pieces)

¼ cup coconut sugar, or light brown sugar

½ teaspoon salt

¼ - ½ teaspoon ground cinnamon, based on your prefference

⅓ cup melted coconut oil, butter or vegan butter

¼ cup real maple syrup

1 teaspoon pure vanilla extract

Preheat oven to 375°F and lightly grease a 9×9-inch baking dish, 8×11 baking dish, 9-inch pie dish, or skillet with nonstick cooking spray. Set aside.

Pat the peaches dry if you washed them, and then peel them. For firm peaches, use a peeler. If they are soft and ripe, follow the boiling method explained below so the peaches don’t lose their juice and get mushy. INSTRUCTIONS BELOW in notes section.

Cut the peeled peaches into ¾-inch slices and place them in a large mixing bowl.

Add coconut sugar, lemon juice, vanilla extract, and starch to the bowl with the peaches. Toss everything together and spoon the peach mixture into the greased dish.

In a separate bowl, combine rolled oats, oat flour, optional walnuts, coconut sugar, salt, and cinnamon. Pour in maple syrup, melted coconut oil (or butter), and vanilla extract. Mix everything well using your hands.

Spread the oat crumble mixture evenly over the peaches in the dish.

Bake for 30-38 minutes until the top turns golden crisp and the peaches are bubbling. Around 35 minutes usually works well.

Allow the crisp to cool for 10-15 minutes before serving. It pairs well with vanilla ice cream. Enjoy!

Almond Butter Chocolate Chip Zucchini Bars

 From:  Almond Butter Chocolate Chip Zucchini Bars Recipe - Pinch of Yum

Yields:  9-12 bars

2 cups rolled oats

1/4 cup + 2 tablespoons olive oil

1/4 cup almond butter

1–2 zucchini, grated and squeezed once (about 2 cups total, divided)

2 eggs

1 teaspoon baking soda

pinch of kosher salt

chocolate chips (optional, for topping)

Preheat the oven to 350 degrees. Set aside about half of the zucchini and chocolate chips to stir in later. Blend everything else together until a smooth-ish batter comes together.

Stir in chocolate chips and zucchini. Pour batter into a square baking dish (9×9 or similar). Bake for 30-40 minutes, until the top is golden brown and gently springs back when you press into it.

For clean cuts, let it cool completely. (Or for hungry bellies, just get into it right warm out of the oven.) I like to store this in the refrigerator, but you can serve warm or cold ALL DAY LONG! Snack, breakfast, dessert, all of it. ♡

Snack Bars - low carb

 From:  Low Carb Snack Bars Recipe | Low Carb Recipes by That's Low Carb?!

Yields:  16

Snack Bars Base

2 tbsp. coconut oil

3/4 cup creamy almond butter no sugar added

3/4 cup unsweetened almond milk plain or vanilla

2 cup low carb baking mix (1/2 cup oat fiber, 1/2 cup coconut flour, 1/2 cup flax meal, 1/2 cup almond flour)1 large whole egg

1/2 tsp. baking soda

1/2 cup chopped walnuts

2 tsp. vanilla extract

Chocolate Topping

4 oz. unsweetened baking chocolate

1/4 cup coconut oil

1/8 tsp. sea salt

1 tsp. pure vanilla extract

Mix the bar ingredients together in a mixing bowl. When it's done, it will be the consistency and feel of a medium-wet cookie dough. It should hold it's form but be slightly sticky.

Press the dough into a snack bar baking pan (see samples below) and bake at 350 F. for 30 minutes.

Cool and remove from pan.

While the bars are baking, melt the chocolate in the microwave. First for 1 minute, and then for 30 second intervals until the chocolate is melted. Stir every time the microwave stops so you don't burn the chocolate.

Stir in the topping ingredients in the order listed, making sure to add the vanilla at the end and ONLY after the chocolate's temperature has gotten between 100 and 110 degrees F. A simple kitchen thermometer will help you well here.

Spoon the chocolate over the bars, top with the almond if desired and freeze for about 30 minutes to set the chocolate.

Store in the refrigerator.

Monster Cookies

 From:  Monster Cookies (flourless!) - Fit Foodie Finds - sugar free (other than add ins)

Yields:  16

1/4 cup melted coconut oil

▢1 large egg

▢1/2 cup creamy nut butter

▢1 teaspoon vanilla extract

▢pinch salt

▢2.5 cups quick-cooking oats, gluten-free if desired

▢1 teaspoon baking soda

▢½ cup semi-sweet chocolate chips

▢½ cup m&m’s

First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.

Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, peanut butter, and vanilla and mix again.

Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in chocolate chips and m&m’s and mix one more time.

Refrigerate dough for 20 minutes to set.

Scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!* 

Repeat the process above until you’ve fit 6 cookies on your baking sheet.

Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.

Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up.

Tips & Notes

Cookie dough – the cookies will spread just a little bit when baking. If you don’t press them down, you will get dome-shaped cookies. 

It might help to slightly moisten your hands before rolling the cookie dough and washing your hands in-between balls because the dough is pretty sticky. 

Chocolate Zucchini Pie on Whole Wheat Crust

 From:  Chocolate Zucchini Pie on Whole Wheat Crust | Hayl's Kitchen

Yields:  8 slices

Ingredients

Crust:

1 cup Whole Wheat Pastry Flour, 120g

½ teaspoon Salt

¼ cup Unsalted Butter, Cold, 56g

3 tablespoon Ice Water

Filling:

1 large Zucchini, 330g

¼ cup Cacao Powder or Unsweetened Cocoa

2 tablespoon Non-fat Greek Yogurt, 28g

1 tablespoon Coconut Oil

3 Eggs

2 teaspoon Vanilla Extract

If you need sweetener, add maple syrup.  Start with 1/3 cup and adjust to taste.

Preheat the oven to 350°F.

Prepare crust:

Slice butter into small cubes and place in freezer to harden.

Prepare ice water: Pour water into bowl and place a few ice cubes in.

In a food processor, combine whole wheat pastry flour and salt and blitz to combine.

Spread butter cubes on top and pulse until combined to form a rough crumbles.

Pour in remaining water and continue to pulse until a ball of dough forms.

Transfer dough to lightly floured surface and flatten into a disk.

Wrap in plastic wrap and place in refrigerator for 30 minutes.

Roll and pre-bake crust:

Place dough on lightly floured surface and roll into a 12 inch circle, turning about ¼ turn every few rolls.

Place rolled dough onto 9” pie dish and tuck it in. Trim extra edges with kitchen scissors or a sharp knife.

Crimp edges with a fork or shape by pushing the thumb of one hand into the thumb and index finger of the other hand on opposite edge of the dough. Do this all the way around.

Prick bottom of the crust with a fork.

Pre-bake crust for 10 minutes.

Filling:

Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible using a clean cloth or paper towels.

Add all ingredients for filling – zucchini, cacao powder, yogurt, coconut oil, eggs, vanilla and stevia into a food processor and process until smooth, about 30 seconds.

Pour filling into pre-baked crust.

Bake for 40 minutes or until sides are golden-brown and top is set. Test with a toothpick.

Let cool completely and place in the fridge for a few hours to chill. Slice and enjoy!

Thai Veggie Quinoa Bowl

 From:  Thai Veggie Quinoa Bowl Recipe {Gluten-Free, Vegan}

Yields:  2 servings

1/2 cup broccoli finely diced

1/2 cup quinoa cooked according to package directions

1/2 small red onion diced

1/4 cup grated carrots

handful cilantro chopped

1/4 cup chopped green onions

2 tablespoons peanuts chopped

For the Dressing:

1 lime zest and juice (start with juice from half a lime, and add more if needed)

1 teaspoon sesame seeds

1 tablespoon gluten free tamari

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cloves garlic minced

1 inch piece of ginger minced

In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.

In a small bowl combine dressing ingredients.

Pour dressing over quinoa and mix until combined.

Maple Cinnamon Oatmeal Breakfast Bars

 From:  Maple Cinnamon Oatmeal Breakfast Bars - Iowa Girl Eats

Yields:  9

Ingredients

2-1/2 cups certified gluten free old fashioned oats, divided

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk, any kind

1/2 cup mashed banana, ~1 large banana

1/4 cup + 2 Tablespoons pure maple syrup, not pancake syrup

1/4 cup coconut oil, melted

1 egg

1 teaspoon vanilla

1/3 cup pecan halves, chopped, optional

Directions 

Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.

Add 1 cup old fashioned oats to a food processor or high-powered blender then process until oats have turned into flour. Set aside. Alternatively, you could use a scant cup store-bought oat flour.

Add milk, mashed banana, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. It's ok if your coconut oil slightly clumps up - it will melt in the oven. Add remaining 1-1/2 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.

Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25-minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator or individually wrap bars in saran wrap and freeze.

Vegan Split Pea Soup

 From:  Vegan Split Pea Soup - Eating Bird Food

Yields: 4

2 Tablespoons olive oil

▢1 large yellow onion, chopped

▢1 cup chopped celery

▢1 cup chopped carrots

▢3 cloves garlic, minced

▢2 bay leaves

▢½ teaspoon black pepper, plus more to taste

▢½ teaspoon sea salt, plus more to taste

▢1 Tablespoon fresh thyme, or 1 teaspoon dried thyme

▢1 teaspoon dried oregano

▢½ teaspoon smoked paprika

▢1 lb bag dry split peas, rinsed

▢6 cups vegetable broth, plus more as desired to thin

▢2 teaspoons tamari

▢1 Tablespoon fresh lemon juice

▢Cracked pepper, parmesan, chopped fresh parsley, for topping

Instructions 

Add olive oil to a large dutch oven or stockpot over medium heat. Add onion, celery, carrots and garlic to the pot. Cook, stirring occasionally until everything begins to soften, about 5-7 minutes.

Add bay leaves, pepper, salt, thyme, oregano, paprika and split peas. Cook another minute, stirring constantly.

Add vegetable broth to the pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until peas are very soft, about 60 minutes.

Once pea have softened stir in tamari and lemon juice.

To serve, ladle into bowls and top with parmesan cheese, cracked pepper and fresh parsley (if using).

Notes

Storage: Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to five days or in the freezer for up to 3 months.

Cornbread Tamale Pie

 From:  Cornbread Tamale Pie - West Via Midwest

Yields:  6 servings

Enchilada sauce (yields 2 cups so you will have leftovers)

3 tablespoons olive oil

3 tablespoons flour

1 tablespoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

pinch of cinnamon

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

fresh ground pepper to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Pie:

1 ¼ cups finely ground cornmeal

½ cup white whole wheat flour

1 ½ tsp baking powder

½ tsp baking soda

1 Large Egg

1/2 Cup Sour Cream

1/2 Cup Creamed Corn

1 Pound 90/10 Ground Beef

1 Small Onion, minced

1 Teaspoon Garlic Salt

1 Teaspoon Cumin

1 Teaspoon Chili Powder

12 Ounces Enchilada Sauce (see recipe above)

8 Ounces Cheddar Cheese (yellow and/or White)

Instructions for pie:

Preheat oven to 400°

Crack egg into a small bowl, mix well with a fork.

In a small bowl mix box corn meal, flour, baking powder, baking soda, beaten egg, sour cream, and creamed corn until combined.

Grease an 8X8 or a 9X 11 pan then pour cornbread muffin mix in the bottom and spread evenly. (I prefer the 9X11 to get a thinner cornbread crust, but both work fine!)

Bake for 15- 20 minutes until a toothpick inserted comes out clean.

Use a knife to separate the edge of cornbread from the edge of the pan immediately after removing it from the oven. This helps when cutting pieces to serve so it doesn't stick.

While the cornbread is baking, mince the onion and place in a heavy bottom skillet sprayed with olive oil that has been heated to high.

Cook onions until translucent, about 5 minutes.

Then crumble ground beef on top of onions, stirring to brown. After all beef is in the pan, add cumin, garlic salt, and chili powder and continue to stir while browning the meat.

Cook beef until browned through, about 5 minutes. Remove from heat and strain out any leftover grease.

Once cornbread is removed from the oven and cooled for 5 minutes, use your finger to poke holes in the mix. (see the photo in the post.)

Pour all but 1/4 cup of enchilada sauce over the top of the cornbread, then using a spatula spread it evenly getting each hole filled and the whole top covered.

Place the seasoned ground beef over the top of the cornbread/enchilada topping covering evenly.

Then sprinkle the grated cheese across the top.

Greek Yogurt Brownies

 From:  Greek Yogurt Brownies (Under 100 Calories!)- The Big Man's World ®

Yields:  12 

1/2 cup chocolate chopped

▢1 cup vanilla yogurt * See notes

▢1/2 cup sugar of choice white, brown, sugar free, etc.

▢3/4 cup all purpose flour gluten free, if needed

▢1/2 cup cocoa powder

▢1/2 teaspoon baking soda

▢1/2 cup milk of choice I used unsweetened almond milk

▢1 cup chocolate chips of choice optional

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper, and set aside.

In a microwave-safe bowl, add your chopped chocolate. Melt your chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.

Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.

Transfer to the lined pan and bake the brownies for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

* I used vanilla coconut Greek yogurt. Any non-fat or reduced fat yogurt works. 

TO STORE: Yogurt brownies will keep well at room temperature, in a sealed container. Be sure to lay a sheet of paper towel on top, to keep them super moist and fudgy. They will keep well for up to 5 days. To keep them longer, store them in the refrigerator. 

TO FREEZE: Brownies are freezer friendly and can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.

Smokey eggplant dip

 From:  Smokey eggplant dip - Monash Fodmap

Yield:  8

ingredients

1 large eggplant

1 Tbsp lemon juice

2 Tbsp tahini

1/2 tsp ground cumin

1 1/2 Tbsp garlic-infused extra virgin olive oil

Salt and pepper, to taste

Sprinkle of smoked paprika

Fresh herbs (such as coriander or parsley), roughly chopped, to serve

Method

Preheat oven to 200°C (392°F). Line a large baking tray with baking paper. Place whole eggplant onto tray and prick skin all over with a fork. Roast for 35-40 minutes or until eggplant is soft. Set aside to cool.

Once eggplant has cooled, cut it in half lengthways. Using a large spoon, scoop out the flesh onto a chopping board. Roughly chop then transfer to a mixing bowl.

To the mixing bowl, add 2 tablespoons of lemon juice, tahini, cumin, 1 tablespoon of the garlic-infused oil and salt and pepper. Mash into eggplant until well combined.

To serve, spoon dip into a serving bowl. Drizzle with remaining garlic-infused oil and sprinkle with smoked paprika and chopped fresh herbs. 

White Bean Coffeecake

 From:  White Bean Coffeecake – Indigikitchen

For crumble topping

3 cups walnuts

1/4 cup maple sugar

2 Tbsp coconut oil

For cake

2 cups cooked white beans canned beans work well

1/3 cup maple syrup

1 1/2 tsp vanilla extract

1/4 cup sunflower oil or avocado oil

6 eggs

1/2 cup coconut flour

1/2 tsp salt

3/4 tsp baking soda

1 1/2 tsp baking powder

Preheat oven to 325° F

Combine walnuts, coconut oil, and maple sugar in blender and pulse until crumbly. Set aside.

In same blender, combine beans, maple syrup, vanilla, oil, and eggs. Blend until smooth.

Add coconut flour, salt, baking soda, and baking powder and blend again.

Grease 9x13 inch pan with sunflower oil. Pour in cake mixture. 

Distribute crumble topping evenly on top of batter and swirl gently through the batter with a fork.

Bake for 45 minutes or until toothpick inserted comes out clean. 

Perfect Oil Pastry

 From: Perfect Oil Pastry Recipe - Food.com

Yield:  2 crusts

ingredients

2 cups all-purpose flour

1 dash salt

1⁄2 cup vegetable oil (corn is the tastiest)

5 tablespoons cold tap water (EXACTLY 5!)

Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.

Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.

Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.

Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.

Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.

Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.

Periodically do the following:

peel off the top piece of wax paper, then lay it gently back on top of the crust.

using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.

Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.

Use the same technique to roll the top crust.

As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.

OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.

Bake according to your pie directions.

BON APPETIT!

Vegan Wellington

 From:  The Ultimate Vegan Wellington - Vegan Huggs

Yields:  6

1 sheet vegan puff pastry, thawed if frozen (about 10X13) (or I sometime use olive oil crust recipe.)

▢2 tablespoons ground flax meal + 5 tablespoons water

▢2 tablespoons grapeseed oil, or preferred cooking oil

▢½ medium onion, diced

▢2 small carrots, diced small

▢2 stalks celery, diced

▢4 cloves garlic, minced or crushed

▢1 teaspoon dried thyme

▢1 teaspoon ground sage

▢½ teaspoon dried rosemary

▢8 ounces mushrooms, minced or finely chopped

▢1.5 tablespoons tamari sauce, low sodium (sub soy sauce)

▢1 15 oz can chickpeas (garbanzo beans), drained well but NOT rinsed

▢¾ cup unsalted walnuts, ground into a course meal (measured whole)

▢½ cup panko breadcrumbs, more if needed

▢2 tablespoons tomato paste

▢1.5 tablespoons vegan Worcestershire sauce

▢½ teaspoon salt, more to taste

▢Fresh cracked pepper, to taste

▢1 tablespoon vegan butter, melted

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside. 

Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. 

Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.

Add garlic, thyme, sage, and rosemary. Sauté for 1 minute.

Add mushrooms and sauté until they soften and release their moisture about 5-7 minutes. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.

Add chickpeas to a large mixing bowl and mash with a potato masher. Don't over mash - just mash enough to break down whole chickpeas, but leave lots of texture. 

Now add the cooled mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire, tomato paste, salt, and pepper. Combine well with a spatula and use your hands if needed. Taste and add more seasoning if preferred. (If the mixture seems too wet, you can add another ¼ cup of breadcrumbs or rolled oats - You should be able to form it with your hands easily) 

Using your hands, shape the mixture into a solid log that will fit in the middle of the pastry sheet (with a few inches of slack). Make sure log is packed well. 

Unroll puff pastry sheet and lay it over the baking sheet (or a flat surface if you need to roll it first). Place the loaf in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together (don't force if it doesn't close, just thin & lengthen the loaf or remove some mixture and form again). *If pastry doesn't seal easily, just lightly brush a little non-dairy milk in that area and seal.

Now roll up the ends and press gently to seal. If you have a lot of extra length, you may want to trim the dough first before sealing. Otherwise, the ends of the loaf will be very doughy. Flip the loaf over so the sealed edges are facing the baking sheet. 

Brush the top and sides with melted vegan butter. Using a sharp knife, gently make diagonal slits across the whole top of loaf about 1-inch apart. Now repeat going the other direction to criss-cross slits (see process photos in post above). 

Place in the oven for 30-35 minutes until heated throughout and the pastry is golden brown. Let sit 10 minutes before gently cutting with a sharp knife. I felt it was easiest to cut into the slits that were made earlier. Serve with Gravy if desired. Enjoy! 

Vegetarian Breakfast Casserole

 From:  Vegetarian Breakfast Casserole {Perfect for a Crowd!} – WellPlated.com

Yields:  10

Ingredients

  

1x

2x

3x

2 medium sweet potatoes peeled and diced

8 ounces whole cremini baby bella mushrooms quartered (do not use sliced mushrooms or they may overcook when roasting)

1 small head broccoli cut into florets

1 red bell pepper diced

1 red or yellow onion cut into ½-inch dice

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons extra virgin olive oil

12 large eggs

½ cup milk

1 garlic clove minced

1 ½ teaspoons Italian seasoning or dried herbs of choice

4 ounces part-skim ricotta cheese

Chopped fresh basil thyme, or parsley (optional)

Instructions:

Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9×13-inch casserole dish with nonstick spray and set aside.

Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans’ positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.

Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).

Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

Instant Pot Veggie Stew

 From:  Instant Pot Veggie Stew - Brand New Vegan

Yield:  8

Ingredients

Scale

1x

2x

3x

½ med Onion ((minced))

1 stalk Celery ((minced))

1 med Carrot ((minced))

2 cloves Garlic ((minced))

¼ cup Vegetable Broth ((low sodium))

8 oz White Button Mushrooms

8 oz Portobello Mushrooms ((chopped))

1 tsp Italian Seasoning

1 tsp Rosemary

½ tsp Rubbed Sage

½ cup Red Wine

1 can Diced Tomatoes ((15oz))

1 can Tomato Sauce ((8oz))

3 cups Vegetable Broth ((Low Sodium))

2 med Carrots ((diced))

1 stalk Celery ((diced))

1 cup Green Beans (frozen or fresh) ((diced))

2 med Yukon Gold Potatoes ((diced))

1 Tbs Balsamic Vinegar

½ tsp Salt

½ tsp Kitchen Bouquet

¼ tsp Ground Pepper

¾ cup Pearl Onions

4 oz Frozen Peas

2 Tbs Corn Starch

Instructions

1.  Set your IP to SAUTE mode and select LESS

2.  Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent

3.  Add Italian Seasoning, Rosemary, and Sage

4.  Add mushrooms and saute until all liquid has evaporated  

(It's ok if veggies slightly brown and stick a little)

5.  Deglaze pan with Red Wine, scraping up any bits on the bottom.

6.  Add Tomatoes, Tomato Sauce, and Vegetable Broth

7.  Add all remaining veggies except Pearl Onions and Peas

8.  Add seasonings

9.  Attach lid to Instant Pot, 

10.  Ensure Release Valve is set to SEALING, 

11.  Press MANUAL MODE and set timer to 15 minutes

12.  Once finished, cover steam release with towel and CAREFULLY release all pressure

13.  Remove lid and stir in pearl onions, peas, and cornstarch slurry

14.  Stir and serve

Mexican Chicken Casserole

 From:  Mexican Chicken Casserole – WellPlated.com

Serves:  6-8

1 cup uncooked quinoa

1 tablespoon extra-virgin olive oil

1 yellow onion chopped

1 green bell pepper chopped

1 red bell pepper chopped

1 pound boneless skinless chicken breasts cut into bite-size pieces (about 2 large breasts)

1 tablespoon, plus 2 teaspoons chili powder

1 ½ teaspoons ground cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 teaspoon minced garlic about 2 cloves

1 can fire-roasted diced tomatoes (15 ounces) well drained

1 can black beans (15 ounces) , rinsed and drained

1 cup plain nonfat Greek yogurt

½ cup freshly grated sharp cheddar cheese divided

½ cup freshly grated mozzarella cheese divided

Fresh cilantro for serving

Instructions:

Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.

Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.

Homemade Wheat Bread

 

• Based on this recipe:  https://amandascookin.com/italian-bread-recipe/#wprm-recipe-container-25936
• Makes: 1 Loaf
• 
  
• 1 packet active dry yeast
• 1/4 cup warm water 110F
• 1/4 teaspoon granulated sugar
• 1 cups hot water hot to the touch, not boiling (115-120F)
• 1.5 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1.5 cups wheat flour
• 1-1.5 cups all-purpose flour add more if needed to get to a pliable dough

Instructions

• Dissolve yeast, 1/4 cup warm water (110F), and 1/4 teaspoon granulated sugar in a small bowl.
• In a large bowl or stand mixer, combine 1 cups hot water (115-120F), 1.5 tablespoons granulated sugar, the salt, and the oil. Add 1.5 cups of wheat flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
• Add 1-1.5 cups more white flour and mix until well blended. (At this point your dough will still be quite sticky). 
• Kneed dough for 5-10 minutes.  
• grease bowl.  Put dough into the bowl and flip over so both sides have oil on them.  Leave in a bowl, cover with a towel and let rise for 1 hour. 
• After the rise, if the dough is too sticky to handle, add more flour until its workable. For some people this can be up to a cup or more! Just don't dry out the dough. Add by quarter cupfuls until it's workable.
• Roll out dough on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.
• Put on a greased bread pan, sealed side down, and tuck the ends under. 
• Cover and let loaf rise for 30 more minutes.
• While loaf is rising, preheat oven to 400 degrees Fahrenheit.
• Bake for 25 – 30 minutes.  Mine usually is done by 25 minutes.

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