Posted in Recipes

Butternut Squash Soup

I know that the days of having a nice hot bowl of soup are coming to an end, so I am making as many different kinds as I can now.

I do enjoy a bowl of chilled soup on a warm day but nothing comes close to the comforting bowl of hot soup.

Todays recipe is a very fast way to make butternut squash soup.

IMG_20180307_161933638

As you can see, I have just the basics but this is still full of flavor.

 

Butternut squash soup:

1  12 ounce bags of cut up butternut squash

2 cup of veggie broth

1 cup of unsweetened coconut milk

1 Tablespoon of coconut oil

The following seasoning per your taste:

Rosemary, poultry seasoning (or sage and thyme), black pepper mix, parsley

 

 

In a hot pan add coconut oil, butternut squash and seasonings. Sauté for a few minutes until fragrant.  Turn down burner to a simmer then add veggie broth. cook for about 10 minutes until squash is done. If you want a smooth soup put soup mixture in a food processor. When I am in the mood for more texture or I don’t feel like cleaning my food processor I just mash-up the squash with a potato masher. Finally add and stir in the coconut milk. Simmer for a few minutes more, then enjoy your quick soup.

IMG_20180307_165449122

 

 

 

Advertisements
Posted in Recipes

Quinoa-Lentil Veggie Burgers

received_10211387696272082

Straight from my mom’s kitchen and her Daniel Plan Cookbook.

 

Quinoa-Lentil Veggie Burgers:

6 ounces brown or white mushrooms

2 Tablespoons extra-virgin olive oil

1/2 Cup of chopped onion

3 large garlic cloves, minced

1 Tablespoon wheat-free tamari or soy sauce

1/4 Cup chopped fresh parsley

2 Tablespoon chopped fresh oregano

1/4 Teaspoon black pepper

1 (15 ounce) can cooked lentils, rinsed and drained

1 large egg beaten

1/2 Cup (or more) breadcrumbs

4 Tablespoon grated parmesan cheese

4 Teaspoon coarse or whole grain Dijon mustard

For the Toppings/garnish

5 slices mozzarella or jack cheese

5 whole grain or gluten-free buns

Lettuce leaves

5 large slices tomato

 

These are such a great alternative to hamburgers. You can cook them in the house or in no time BBQ season will be here, making this recipe a great option for all those fun times.

  1. In a food processor pulse mushrooms or chop by hand.
  2.  Heat 1 tablespoon of the olive oil in a sauté’ in frying pan over medium heat. Cook onion until soft. Add garlic and tamari. Cook 1 more minute.
  3. Add mushrooms. Cook until mushrooms release their moisture and are almost dry. Add parsley, oregano, and black pepper. Add lentils and stir well.
  4. Put lentil mixture into food processor, and pulse mixture to grind. and 7 times.
  5. In large bowl, combine mushroom-lentil mixture with beaten egg, quinoa bread crumbs, Parmesan, and mustard. Moisture level of mixture may vary with the type of bread crumbs used. It should be very moist, but not be wet. If it feels wet, add bread crumbs 1 tablespoon at a time.
  6. Divide into 5 portions, about a generous 1/2 cup each. Roll each portion into a ball, then flatten to form a patty. Place on patties on flat plate cover and refrigerate for 30 minutes or over night
  7. Heat remaining tablespoon of olive oil in a large pan. Add patties cook 5-6 minutes per side.

 

Now that your patties are done, add patty to your whole grain bun. Add your toppings and enjoy.

 

 

 

 

Posted in Recipes

Spinach Casserole

IMG_20180224_171229197

 

Just call me Popeye, I love all things spinach even from a young age. My mom never had to fight with me when it came to eating. I would get so excited when she would make Spinach Casserole, even now when I make this great easy dish I never can get it to taste as good as hers.

I had her write down the recipe but somehow mine is just not as good. My children think the same of mine so maybe its a mothers love that adds the extra goodness to it. Who knows, this recipe is a quick easy and good dish to try if you are one of those that love  spinach even if it is cooked.

You can use a crock pot or oven. I used the oven because I broke my crock pot just the week before but was hungry for this and found it still taste great when baked in the oven.

img_20180224_110429626.jpg

As you can see this has few ingredients. I did not make as large of portion as my mom’s recipe states but that is because I was only making this for myself with thoughts of leftovers for my lunch or another dinner.

Spinach Casserole:

1 24oz Frozen bag of Spinach (unthaw and drain)

3 large Eggs

1 32oz low-fat small curd Cottage Cheese

2 Tablespoon of real Butter ( cubed)

1/4 Cup of cubed Cheese any flavor your like will be great

1/4 Cup of flour

Salt and Pepper to taste

I mix all ingredients in the buttered pan/crock pot that this casserole is baked in.

If using the oven to bake then use a 13×9 dish. Bake covered for 1 hour at 350. For a crock pot just butter the crockpot, mix ingredients and cook on low for 6-8 hours. This is very easy clean up and so good. I cut the recipe in half and used 2 small eggs but the full recipe will feed a family of four with some leftovers.

 

 

 

 

 

Posted in Recipes

Tofu Cacciatore

I needed to use up a block of my extra firm tofu and didn’t want to do much standing and staying in the kitchen kind of cooking. I also was hungry for something Italian. This might sound like a tall order especially when you need to go shopping but have been too busy.  So I decide to make todays recipe. It is easy and my meat-eating son enjoyed it.

IMG_20180204_125701381

You can soak the tofu in a warm salt bath for 15 minutes if the tofu texture is a bit to  much for you, this helps it to be less of a curd type texture.

If you don’t want to soak it I would recommend wrapping the block or sliced tofu in a towel and setting something heavy on it for about 10-15 minutes.

 

 

1 Block extra firm or firm tofu

Marinara sauce ( I made my own but store-bought works great too)

1 Small Potato

1 Bell Pepper

1 Small Carrot

1 Small Onion

4-5 Garlic cloves diced

Sea Salt and Black Pepper to taste

Cheese

In a roasting pan or 9×9 square pan add a small amount of the marinara sauce, just enough to coat the bottom. Place drained tofu in the center. After cutting large bite sized portions of the potato, bell pepper, carrot, onion add them around the tofu sprinkle with salt, pepper and garlic. Pour the rest of marinara sauce over tofu and veggies. If you would like sprinkle grated cheese over the tofu.

Bake covered at 350 for 35-40 minutes then remove cover and check to see if veggies are tender. Keep the cover off bake for about 10 more minutes just to brown the cheese.

Remove from oven, slice tofu and serve over cooked pasta.

This severs about 2 people with larger appetites

IMG_20180204_173602479

Posted in Recipes

Poached Pears

I enjoy a nice simple desert and poached pears can be just that. Todays recipe comes from my mom who is a master in the kitchen. (Thanks Mom)

This recipe is not baked in the oven but cooked on the stove top for a faster dessert. The amount of each of these ingredients are up to you, just adjust per your taste.

Poached Pears:

2 Pears any kind will be fine.

Raspberries fresh or even frozen will do

Cinnamon, Nutmeg per your taste

Agave syrup or Honey

Butter (not margarine)

Wash Pears slice in half removing center, add cinnamon, nutmeg, sweetener, butter. Put in a skillet with small amount of water, cover. Cook for about 15 minutes then add raspberries cover once more, cooking for about 10 more minutes.

Remove from pan sit back enjoy a simply wonderful dessert.

Posted in Recipes

Vegetable Curry Soup

With my love of all types of soup I am always looking or coming up with some kind of soup during these colder months.

Every place you look you can find a veggie curry soup but last week I made this soup adding my own twist. I am not sure if anything I did would make this a true curry soup but it worked so I thought I would share it today plus it is such a fast soup to make that it is great when in a hurry.

Vegetable Curry Soup:

2 1/2 cups of Veggie Stock

1 can (unsweetened) Coconut Milk

Small punch of Bok Choy cut up in bite size pieces even the tops but divided up.

2 Small Carrots cut in bite size pieces

1 Cup of Kale cut up in small pieces

Small Purple Onion (diced but save for a garnish)

4-5 Gloves of Garlic (diced)

Fresh Ginger Root (peeled and diced)

Red Curry Paste the amount is per your taste

Turmeric, Coriander and Curry Powder to taste

Olive Oil ( about 1 Tablespoon)

1/2 pack Japanese Style Soba Noodles

In a pot pour olive oil in then add diced garlic and ginger sautéing together for a few minutes. Next add red curry paste and you dry seasonings continue to sauté a minute or two longer, next add cut up carrots, white part of the boc choy that is cut up. You will want to sauté for a few minutes before adding your veggie stock and coconut milk. After adding the liquid simmer for about 10-15 minutes or until your veggies are almost done then add chopped kale and boc choy tops for a few more minutes they will cook fast so it wont take long.

While you have your soup cooking I cooked my Soba noodles per package directions.

With your soup and noodles done place desired amount of noodles in your bowl then add your soup, top with purple onions and sriracha sauce.

 

 

 

 

Posted in Recipes

No Bake Energy Ball

I have been using my time and energy these last few weeks to enjoy my grandson who is on winter break. I haven’t written because I took time to enjoy being with him but I found that in doing this I was feeling a bit run down.

Todays recipe is because of this feeling, I remembered seeing energy recipe balls on a Young Living website and thought I should try them. In no time at all I found these easy to make and gave me the boost that I needed.

Please enjoy and try one or all three of the recipes, winter can bring sluggish feelings to us all but I have found these helpful and tasty.

Tangerine Burst Chocolate Energy Balls
Prep Time: 10 minutes
Total Time: 15 minutes
Yield: 14

Ingredients
32 pitted dates
½ cup quick oats
¼ cup hemp seeds
2 tablespoons cocoa powder
¼ cup coconut flour
12 drops Tangerine Vitality™ essential oil
Instructions
Process dates in a food processor until they form a thick paste.
Mix in oats, hemp seeds, cocoa powder, coconut flour, and Tangerine Vitality essential oil. The mixture should form a firm dough.
Using a medium cookie dough scoop, roll dough into bite-sized balls.
Roll balls in cocoa.
Store in an airtight container.
Fruit’n’Oats Energy Balls
Prep Time: 10 minutes
Total Time: 15 minutes
Yield: 14

Ingredients
32 apricots
1 cup wolfberries
½ cup oat flour
2 drops Grapefruit Vitality™ essential oil
¼ cup quick oats
Instructions
Process apricots in a food processor until they form a thick paste.
Chop wolfberries, add to the apricot mixture, and process.
Mix in oat flour, Grapefruit Vitality essential oil, and oats. The mixture should form a firm dough.
Using a medium cookie dough scoop, roll into bite-sized balls.
Store in an airtight container.
Lemon-Basil Energy Balls
Prep Time: 10 minutes
Total Time: 1 minute
Yield: 14

Ingredients
32 pitted dates
½ cup dried strawberries
2 tablespoons chia seeds
½ cup quick oats
1 drop Basil Vitality™ essential oil
4 drops Lemon Vitality™ essential oil
Instructions
Process dates and strawberries in a food processor until they form a thick paste.
Mix in chia seeds, oats, and Vitality oils. The mixture should form a firm dough.
Using a medium cookie dough scoop, roll into bite-sized balls.
Store in an airtight container.

Posted in Recipes

Deacon Cookies

 

christmas cookies

Deacon Cookies are a family recipe that even those who don’t usually like to bake enjoy. They are a simple sugar cookie but so very yummy.

I apologize for not posting this on my normal recipe Monday but as you can see by the picture I have been a busy little elf.

Deacon Cookies:

1 Cup Sugar

1 Cup of  Shortening (I like use 1/2 cup butter, 1/2 cup shortening)

3 Eggs

3 Teaspoon of Baking Powder

2 1/2 Cups of Flour

In a large bowl cream together the sugar shortening and eggs then add you baking powder and flour. Mix together until you have a large ball. Put cookie dough in a container with a lid in the refrigerator for at least 3 hours.

When the dough has chilled place half of it on a flat floured surface. With floured rolling-pin roll out your dough until desired depth. Now the best part use any of your favorite cookie cutters and cut out your cookies and place them on a cookie sheet. Bake at 375 for about 10 minutes.

When cooled you may ice them. I did an easy drizzle of icing on my tree in the picture.

Icing glaze:

1-2 cups of Powder sugar

1 Teaspoon of Vanilla

Milk ( add the milk slowly you just want enough to make it a glaze)

 

 

 

Posted in Recipes

Christmas Snacks

Every Christmas I enjoy baking special treats and giving them as presents. I would bake with my mom when I was little and carried on that tradition with my own children. My daughter who would leave me to do the cooking became my shadow with baking and my son who enjoyed cooking with me would leave to go play, coming in only as things came out of the oven or to steal a taste from the bowl.

Today I was thinking of a recipe I make every year, it is from my mom. I am not sure where she got it and I have had some versions from other people but this recipe I make with such great memories of baking this simple recipe with her.

I am the queen of the wing it and not measure, this recipe is made yearly passed down so please remember this is a guide for the amounts you may need to adjust them to suit your needs.

Christmas Snacks:

2 cups of graham cracker crumbs

1/4 cup of sugar

1/3 cup of melted butter

1 bag of semi sweet chocolate chips ( 10oz bag)

1 14oz of sweetened condensed milk

1 to 1 1/2 cup of shredded coconut

1 to 1 1/2 chopped walnuts

Pour graham cracker crumbs in bowl add sugar stir together add melted butter mix together then pour into bottom of 13×9 pan patting down to make a crust. Pour chocolate chips on top of graham cracker crust then add coconut and walnuts. Finally pour the sweetened condensed milk on top. Bake in oven at 350 for about 30 minutes.

 

 

 

Posted in Recipes

Wild Rice with Mushrooms, Cranberries, and Pecans

As a distributor with Youngliving I receive “The Essential Edge” which is a news paper with interesting articles and a recipe. I was reading the November’s, I know a little late but with the holidays I am behind on all my reading, anyway todays recipe comes form Novembers addition.

Silvie Shirazi is the mastermind behind this great recipe, you can find this and many more at GourmandelnTheKitchen.com, so a big thank you Silvie Shirazi.

Wild rice with mushrooms, cranberries, and pecans:

1 cup wild rice

1/2 cup pecans, chopped

2 Tablespoons extra-virgin olive oil

2-3 medium stalks of celery, finely sliced

1/2 pound mixed mushrooms (cremini and shitake) stems removed and thinly sliced

1 Teaspoon of fine sea salt

Freshly ground black pepper

1/4 cup of mushroom or vegetable stock

1/4 cup dried cranberries

1/4 cup golden raisins

2 drops of celery seed vitality essential oil

1 drop sage vitality essential oil

2 Tablespoons flat parsley, chopped

2 green onions, finely chopped

Corse salt and freshly ground pepper to taste

Yields 4-6 servings

Cook Rice according to package instructions, until just tender. Drain any excess liquid. Transfer to a bowl and set aside.

While rice cooks, preheat oven to 350 place pecans on baking sheet and toast until browned and fragrant, 4-5 set aside and let cool.

Heat half the oil in a large skillet over medium-high heat. Add the sliced celery and saute, stirring constantly for 1-2 minutes. Add remaining oil along with sliced mushrooms, salt and a generous pinch of pepper. Cook, stirring frequently, until mushrooms have softened, about 5 minutes. Add the cooked rice, stock, cranberries, golden raisins, and essential oils. Cover and simmer until liquid has evaporated, about 2-3 minutes. Stir in parsley.

Add toasted pecans and green onions. Season with additional salt and pepper, if desired. Serve warm or at room Temperature.

 

If you would like any more information on Essential oils, or to purchase them please visit my site at

https://www.myyl.com/gwynsch

or from Youngliving.com Distributor # #2575673, This link will also take you directly to Youngliving and it has my distributor number in the link. Thank you

https://www.youngliving.com/vo/#/signup/new-start?sponsorid=2575673&enrollerid=2575673&isocountrycode=US&culture=en-US&type=member