tag:blogger.com,1999:blog-80625392145183670632024-02-07T00:31:06.871-08:00MenuPlanning MamaLJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-8062539214518367063.post-49287630446600902992013-07-30T12:44:00.001-07:002013-07-30T12:44:24.470-07:00Protein Waffles<i>Waffles are a great breakfast food, but if you don't add a little protein into the mix, they can leave you feeling hungry again much too early in the day. These waffles have 175 calories per serving, plus 19g of carbs, 8gg of protein, and 7g of fat. If you add in some yogurt or spread with some peanut (or other nut) butter, you can increase the protein further. Plus, they're delicious!</i><br />
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Protein Waffles<br />
(14 servings)<br />
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1 very ripe medium banana<br />
1 c. 2% milkfat cottage cheese<br />
1 c. unsweetened applesauce<br />
1 1/2 c. milk<br />
3 eggs<br />
1 t. vanilla<br />
1/4 c. coconut oil<br />
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3/4 c. oat flour<br />
1/2 c. hemp hearts<br />
1 1/4 c. flour<br />
4 t. baking powder<br />
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In a blender, combine all wet ingredients (listed before break). Add in half of dry ingredients, pulse a few times to incorporate, then add rest of dry ingredients and blend. Allow batter to rest about 5 minutes. Heat and grease waffle iron. Makes 7 round Belgian waffles (14 servings).<br />
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<i>**If you don't have hemp seeds/hearts, increase oat flour to 1 1/4 c. total. Or substitute whole wheat flour for the oat flour. Omitting the hemp seeds will change the protein and fiber content. You must have 2 1/2 cups of dry flour for the batter.</i>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-78140770922223199452013-03-15T14:02:00.000-07:002013-03-15T14:02:00.170-07:00Italian pantry soup<i>I love Olive Garden's zuppa toscana. It is the only way I think I would have tried kale, initially. You have to remember I was a picky eater, up until about 7 years ago. The only cooked vegetables I would eat were corn and potatoes. Really. I have come a long way since then, but I still am looking to increase my veggie intake, and really, shouldn't we all increase our vegetable intake? This soup was born of my love for the zuppa at OG, but I was hampered by what I actually had in house. And instead of making a special trip to the store to buy ingredients, I decided to bastardize my own version of the soup. It was a very delicious experiment!</i><br />
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Italian pantry soup<br />
1 can white cannelini beans, well-rinsed<br />
4 Italian (chicken) sausages<br />
1 tsp. oil<br />
1 large russet potato, washed and sliced thin<br />
6 c. water<br />
1/2 c. chopped onion<br />
2 tsp. chopped garlic<br />
1 large bunch kale, rinsed, drained, and chopped<br />
1 1/2 Tbsp. better than bouillon soup base<br />
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In a high-sided skillet, warm oil and brown sausages on all sides. Remove to a plate and cut length-wise and return to pan to brown insides. Remove to a paper plate and cut into bite-sized pieces and allow to drain. In a crockpot or large stock pot, put beans, sausage pieces, sliced potato, onion, garlic, water, and soup base. Cook on low in crock for ~6 hrs. or on stove-top in stock pot until potato is fork tender. When soup is ready, add kale and cover for 5-10 minutes to wilt kale. Serve hot.<br />
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<i>If you like it hot, you could add some crushed red pepper. If you like it creamy, like OG's, you could add either some heavy cream, a dollop of cream cheese or sour cream, or pureed potatoes to the broth in order to give it that creamy consistency.</i>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-33441989869752699652013-03-15T07:51:00.001-07:002013-03-15T07:51:55.188-07:00Healthier pudding mix cookies<i>When my 3-year-old requested cookies today, I decided to give the much lauded <a href="http://www.chef-in-training.com/2011/07/pudding-cookies/" target="_blank">pudding mix cookies</a> from Pinterest a go. But I know that I would want more than just one or two cookies, and I really didn't want to go putting two sticks of butter in them. I turned to pinterest and found the healthy baking substitutions pin, and away I went. I also used coconut sugar instead of the traditional brown and white sugars, but I also already had it on hand. If you don't have coconut sugar, don't run all over town looking for it, but I do have to say that with the coconut sugar, these were not cloyingly sweet as so many cookies are (to me at least).</i><br />
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Healthier pudding mix cookies<br />
1/4 c. Greek yogurt<br />
1 ripe banana<br />
1 c. coconut sugar (or 3/4 c. brown sugar and 1/4 c. white sugar)<br />
1 box of chocolate pudding mix (I used chocolate fudge)<br />
2 eggs<br />
1 tsp. vanilla extract<br />
1 tsp. instant coffee crystals or strongly brewed coffe, cooled (optional)<br />
1 tsp. baking soda<br />
2 1/4 c. flour<br />
optional toppings or mix-ins (sprinkles, sugars, chocolate chips, etc.)<br />
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Preheat oven to 350 degrees. In a medium bowl, sift together flour and baking soda; set aside. In a mixer fitted with a paddle attachment, cream together the banana, yogurt, and sugar until well combined. Add in the pudding mix and incorporate fully. With mixer on, add eggs one at a time, then vanilla and coffee. Slowly add in flour mixture and mix until combined. Place 1 inch dollops on greased or parchment-lined cookie sheet and bake for 10-15 minutes. (Oven times may vary, original recipe I adapted from called for 8-12). Cookies are done when toothpick inserted in center comes out clean.<br />
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<i>The texture of these cookies isn't very "cookie". But it's not a cake, brownie, or muffin either. I can't quite describe it. But I'm sure that if you use traditional sugar in place of the coconut sugar, you will get something more traditionally "cookie," as the refined sugars will melt.</i>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-34221894042793313312013-03-13T13:48:00.000-07:002013-03-13T13:48:00.511-07:00Sweet and Tangy Meatballs<i>As promised, I'm writing about another of my freezer cooking recipes. I do want to state out-right that I didn't find a flaw with the recipe, just that for our family, the recipe just doesn't seem to fit us well. I will definitely use this recipe for entertaining (read: Super Bowl-type party), but I will not be adding it into my regular rotation. Though the kids absolutely loved it, I just don't find it versatile enough to be a meal staple for us.</i><br />
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Sweet and Tangy meatballs<br />
1 bottle barbeque sauce<br />
1 bottle/jar of (grape) jelly<br />
40 meatballs<br />
1 c. chopped onions<br />
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Combine all ingredients and divide between two bags. Lay flat to freeze. Cook in crockpot on low for 2-4 hours. Serve with rice or noodles.LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-73630726121731812392013-03-12T13:35:00.000-07:002013-03-12T13:35:52.362-07:00A Soup Post<i>Most of my posts here are recipes. And I have to tell you that I fully intended this post to be a recipe. But, as usual, I didn't use measuring utensils and I forgot to write anything down, so now, you have yourself here a technique piece. I hope you enjoy, and I will definitely try to take measurements the next time I make some of my soup :)</i><br />
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You know what I love about soup? There aren't very many rules. You don't have a chemical reaction, as in baking. The only thing you really need is the broth and something to put in it. I used to be a very picky eater. Going by my old standard, I'm a positive foodie now. But others, I know, would still classify me as picky. That's fine. I'm happy trying things at my own pace.<br />
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What does that information matter to you? Well, I had never tried parsnips or turnips before my Mother-in-law put them in some homemade chicken noodle soup at Christmastime in 2011. And she didn't ask me if I would mind if she put them in, she just did. So I braced myself before tasting that first bite. And you know what? The flavor of that broth, that soup, was so much more improved I couldn't believe it was still just your basic chicken noodle soup! The parsnips and turnips added such a richer flavor note that I loved it. Truth be told? I put turnips and parsnips in every pot of chicken soup I make now. I find that when I leave it out, the flavors are just too lacking for my taste.<br />
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Now, this past weekend, both of my boys were down with pink eye (bacterial) and a virus. And I had just developed an ear infection. I was tired and just wanted some comforting food. When I'm sick like that, and it's cold to boot, the only thing that spells comfort food to me is s-o-u-p.<br />
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But I really didn't have it in me to boil a whole chicken to get the broth and the meat for my soup. And I didn't want a whole 4 qt. stock pot full of soup to freeze and keep. I decided to compromise - I went to the grocery store and picked up a medium parsnip, a large turnip, and deli-counter roast turkey breast (I didn't realize it was turkey until I got home and was opening the package; no matter, it was still delicious) that had been previously shredded. So that cut a ton of time off the top for me. I peeled and diced my parsnip and turnip and some carrots I already had on hand. I tossed in two handfuls of my previously chopped and frozen onion and celery and a couple teaspoons of chopped garlic and sauteed them all in 2 Tbsp. of butter to release the flavors and soften them. Then I poured in 6 c. of water and 2 Tbsp. of better than bouillon soup base (chicken flavor). I brought it to a roiling boil for somewhere between 15 minutes and a half hour (I'm not sure on the time because one of my kids pooped his diaper, the other was having a potty crisis, and my husband wasn't home). Basically, I got my veggies good and cooked in the broth. But then, instead of adding my herbs, chicken, and pasta, I ladled half of my soup up and put it in a pyrex to cool on the counter a bit before freezing. You see, now I have a ready-made soup base, to which I will only need to add meat, seasonings, and a starch! Voila! After I had the set-aside portion dished out, I added some water (the boiling had reduced the liquid level), my shredded turkey, and a half a box of ditalini. I brought it back to a boil to cook the pasta and then I was ready to go. I had my semi-homemade soup and quicker solution for the next time I might want to whip up some soup, semi-homemade style. And really, setting aside a portion to freeze and use as a soup-base later worked very well, because I had much less soup I felt compelled to eat right away. And by using just the veggies and the broth, I can add whichever meat and seasonings I want to change the style of the soup.<br />
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So now you know that I like soup as comfort food, and that I love turnips and parsnips in my soup. Seriously, you have to try them. But I also tend to add both dill and parsley to my homemade chicken noodle soup. I read an article in a Women's World issue that talked about the different health benefits of all of the components of chicken noodle soup and each had health benefits (I can't remember what they were, but they were good). I had never thought to add dill to chicken noodle soup before that article. Parsley was pretty standard (as long as I remembered), but the dill was a new thought. Well, as with the turnips and the parsnips, I loved it. You can almost always find dill and parsley in my homemade chicken noodle soup now. And I really don't feel like I need to add more than that - those simple ingredients combine together to bring such a wonderful, full flavor to my soups that I don't even need to add any other salt and pepper.<br />
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What is your favorite addition to chicken noodle soup? Have you ever had parsnips and turnips before? Would you try them?LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-31003719905736364842013-02-23T12:00:00.000-08:002013-02-23T12:00:01.901-08:00Lazy Day Stew<i>This is one of the previously mentioned<a href="http://menu-planningmama.blogspot.com/2013/02/adventures-in-freezer-cooking.html" target="_blank"> freezer meals</a> as well. If you want to see any of the meal recipes in their original format, please follow the links in my original freezer meals introductory post. This recipe was very hearty and flavorful; I served it with pasta to soak up some of the juices and my husband said it was even better the next day as leftovers for his lunch. The original recipe calls for potatoes, but I omitted them from my freezer bags in order to have more versatility. I figured I could always throw potatoes into the crockpot if I wanted it to be an actual stew. This recipe makes two freezer meals - divide evenly between two gallon-sized zip-top freezer bags, and lay flat to freeze.</i><br />
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Lazy Day Stew<br />
4 lbs cubed stewing beef<br />
10 oz pkg dried lima beans<br />
2 15-oz cans tomato sauce (one in each bag)<br />
2 Tbs. brown sugar (one in each bag)<br />
4 c. baby carrots, sliced<br />
2 c. onions chopped<br />
2 c. celery chopped<br />
2 t. minced garlic<br />
2 large or 4 md. bay leaves<br />
2 tsp. <a href="http://menu-planningmama.blogspot.com/2013/02/seasoning-salt.html" target="_blank">seasoning salt</a><br />
2 c. water/broth (1 c. per meal, to be added at time of cooking)<br />
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Split between two bags. Add 1 c. water/broth at time of cooking; cook on low 4-6 hours. Serve as a soup, over noodles or rice, or with a big hunk of crusty bread for sopping up juices.<br />
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<i>For a delicious, non-tomato based stew, check out my <a href="http://menu-planningmama.blogspot.com/2011/11/oven-stew.html" target="_blank">oven stew</a> recipe!</i>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-81259085241751908892013-02-23T09:24:00.001-08:002013-02-23T09:24:30.666-08:00Banana Oat Muffin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30v5o5LV08z1N0fRnzK9GO5_RXEyn-zTzVT6h18PHJP2XSrmy3tfOgnjxRDPNCtbU0Q6jzkvya1ho9WTDOeGZSiQpIFnW7NFbU853jOtl5de_gP6KqMqbja2GFakYFIcz-BC9R1XaNUc/s1600/Banana+Oat+Muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30v5o5LV08z1N0fRnzK9GO5_RXEyn-zTzVT6h18PHJP2XSrmy3tfOgnjxRDPNCtbU0Q6jzkvya1ho9WTDOeGZSiQpIFnW7NFbU853jOtl5de_gP6KqMqbja2GFakYFIcz-BC9R1XaNUc/s320/Banana+Oat+Muffin.jpg" width="320" /></a></div>
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<i>This post was inspired by a <a href="http://chaseandem.blogspot.com/2012/09/oatmeal-banana-breakfast-muffins.html?showComment=1361638302855#c7253420525991571116" target="_blank">recipe from C&E</a>. I love some banana bread, but really, it's not the most healthy way to eat your fruit, what with all the sugar and oil. Below, please find my adapted recipe. And of course, enjoy!</i><br />
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Banana Oat Muffins<br />
3 very ripe bananas<br />
1 c. plain fat-free Greek yogurt<br />
1 egg<br />
3/4 c. honey<br />
1 1/2 tsp. baking powder<br />
3/4 t. baking soda<br />
1/4 t. cinnamon<br />
1/16 t. nutmeg<br />
2 1/2 c. oats<br />
Optional:<br />
chocolate chips, walnuts, banana slices, nutella, or other toppers/mix-ins<br />
<br />
In a blender or liquid-tight food processor, combine all ingredients except oatmeal. Add in oats 1/2 c. at a time pulsing to incorporate. For "lumpier" muffins, barely combine. For a finer texture, combine well. Pour into greased or lined muffin tin. Bake at 400 degrees for 15-25 minutes. Makes 12-18 muffins.LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com1tag:blogger.com,1999:blog-8062539214518367063.post-76665719323110663402013-02-22T21:45:00.000-08:002013-02-22T21:45:30.501-08:00Pesto Pork<i>The original recipe calls for 4 boneless, skinless chicken thighs. But I had a rolled pork roast (bought as part of a package of pork loin roasts) from Costco, so I decided to give this recipe a try with pork. I also used Costco pesto sauce, bought in the refrigerated section. I would not recommend using a shelf-stable pesto with this recipe, mostly because those tend to be made from dried basil and consist mostly of oil. Homemade pesto would be ideal, though I have to tell you that the Kirkland's Signature pesto is a very close second, in my book, to homemade. If freezer cooking, double the recipe and divide between two gallon-sized freezer zip-top plastic bags.</i><br />
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Crockpot Pesto Pork<br />
1 4-lb pork roast/pork loin<br />
1/2 c. prepared pesto sauce<br />
1/4 t. black pepper<br />
1 tsp. minced garlic<br />
1 c. chicken broth (add when putting into crockpot)<br />
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Place all ingredients in crockpot (if freezer cooking, no need to thaw ahead of time); cook on high for 5-6 hours. Pork will shred easily with tongs.<br />
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<i>I served ours with steamed broccoli and brown rice, both seasoned with my homemade <a href="http://menu-planningmama.blogspot.com/2013/02/seasoning-salt.html" target="_blank">seasoning salt</a>. We will definitely be able to get a second meal out of this. Maybe pesto pork tacos....</i>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-88467651369044210652013-02-18T09:00:00.000-08:002013-02-18T09:00:06.225-08:00Crockpot garlic beer chicken<i>If you're on pinterest, odds are that you've seen the pins for the <a href="http://www.food.com/recipe/easy-garlic-chicken-5478" target="_blank">garlic chicken</a> (baked in the oven) and the <a href="http://www.laaloosh.com/2012/07/09/crock-pot-beer-chicken-recipe/" target="_blank">crockpot beer chicken</a>. I've made each recipe separately, but I decided to mash them together this time, and let me tell you - the results were mouth-watering!</i><br />
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Crockpot garlic beer chicken<br />
3 boneless skinless chicken breasts<br />
1 12-oz. bottle of beer<br />
3 cloves garlic, minced<br />
herbs and salt and pepper to taste<br />
1/2 large onion, cut into chunky rings<br />
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Spray crock with non-stick spray. Place onion on bottom of crockpot and lay chicken on top. Sprinkle with seasonings, pour beer over top, and top with garlic. Cook on low for 6-8 hrs.<br />
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<i>I tossed in some halved baby red potatoes to soak up the goodness and provide a ready starch for the meal. I served steamed corn on the side. If you don't serve the broth, ladle it out and freeze it in an ice cube tray to use to flavor other meals :)</i>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-8448868524440881292013-02-17T16:59:00.002-08:002013-02-17T17:05:40.239-08:00Adventures in freezer cookingOh, ladies and gentlemen, I am tired. So tired. I just spent five hours chopping, dicing, portioning, tagging, and bagging vegetables and meals. I piled way too much on my plate, so to speak. Yes, I punned. ;)<br />
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Firstly, let me just say, chopping 10 lbs of onions in one go-'round was maybe not my best idea. Do I have chopped onions in reserve now in my freezer to use at a later date? You betcha. And that will be nice. But folks, my eyes are not thanking me right now. They are still a little burn-y from all the onion fumes. I was running the knife under cold water after each onion, and running each slice of onion under cold water before chopping it, and it still burned like lemon juice in a paper cut.<br />
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Secondly, I also chopped and bagged 4 bunches of celery and a quart-sized freezer bag of bell peppers. I don't know about all of you, but peppers and celery do not stay fresh in my fridge very long. So at least this way, I am not throwing away money by tossing spoiled produce.<br />
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Thirdly, if you decide to embark upon a freezer cooking session, I have a serious piece of two-pronged advice to give you. Go big, and build a stash, or be modest and spend some time doing other things with your day. Five hours is a long time to spend in the kitchen grouping ingredients for your recipes. But now I have 14 meals (plus tonight's dinner is also in the crockpot) and a couple bags of chopped veggies to go, too. At this point, I figure I can spend an hour a couple times later on this week and add three more recipes (that's six more meals) to my freezer arsenal. At this rate, if I do one freezer-cooking session a week, I can always have some freezer meals on hand, and that is something that will be super nice for those days when life interferes.<br />
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Below, you can find the pages where I drew my recipes (or in some cases, my inspiration). I will blog about each recipe as I thaw it, cook it, and we consume it, so you can look forward to those upcoming posts. Some of the pages have multiple recipes on them, and I didn't make all of them, but if they interest you, you do your thing!<br />
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http://kristisrecipebox.blogspot.com/2011/09/crockpot-pork-chops.html<br />
http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html<br />
http://www.laaloosh.com/2012/07/09/crock-pot-beer-chicken-recipe/<br />
http://ldsliving.com/story/68979-easy-slow-cooker-recipes<br />
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Have you ever done any freezer cooking? Are you interested in it? What did you cook? Did you like it or would you change the recipe the next time? Do you have any advice for others who might want to freezer-cook? What is your favorite freezer meal?<br />
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P.S. I will be blogging about tonight's dinner tomorrow (probably), so if you have chicken, beer, and garlic, and are looking for a meal idea, check back tomorrow (probably)!LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com1tag:blogger.com,1999:blog-8062539214518367063.post-10224447185132027552013-02-17T09:15:00.001-08:002013-02-17T09:15:17.536-08:00Seasoning Salt<i>I love the zest added by a good seasoning salt blend. Unfortunately, most seasoning salts on the market are more salt than seasoning, at least in my experience. This mix has some zip to it, as well as a real depth of flavor. If you like the zip, keep the tumeric. If you're nervous about it having too much zip, decrease the amount of turmeric, but don't take it out entirely - it brings a nice dimension to the flavor that you won't regret!</i><br />
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Seasoned Salt<br />
1 c. salt<br />
4 T. sugar<br />
4 T. black pepper<br />
4 T. white pepper<br />
1 T. paprika<br />
1 t. turmeric<br />
1 T. celery salt<br />
1 T. onion powder<br />
1 T. garlic powder<br />
1 t. sage<br />
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Combine all ingredients in a large bowl. Store in an airtight container.<br />
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<i>*Recipe notes: I use an empty 8 oz. shaker from a store-bought seasoned salt brand to keep some in my cupboard. The rest I store in an airtight jar I bought from Ikea. With this recipe, I can fill the shaker 2.5 times, so you definitely get a lot of bang for your buck. Use this in any recipe that calls for seasoned salt, as well as at the table in place of regular salt, should you so choose. You do need to use a small-grained salt for this, not Kosher salt. The Kosher salt will not mix well in this recipe and you will wind up with disproportionately flavored dashes. If you are used to Lawry's seasoned salt (or similar) you will get much more flavor with this blend without all the saltiness. Start out using this in smaller amounts - you can always increase the flavor, but you will be hard-pressed to decrease it once you've added it! Enjoy friends!</i>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-20315512600429021772013-02-10T18:01:00.001-08:002013-02-10T18:02:46.949-08:00Healthier Oven-fried Tilapia<i>My family and I love fish. We especially love fish and chips. But that isn't exactly the healthiest way to enjoy a lean protein. I was trolling through the trillions of tilapia recipes online and I found several that had elements I liked. So I decided to do what I do best - mash them up and make my own! Below, please find my new favorite oven-friend fish recipe.</i><br />
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Healthier Oven-fried Tilapia<br />
2 fillets tilapia, thawed and patted dry<br />
2 Tbsp. Dijon mustard<br />
1 c. panko bread crumbs<br />
scant 1/16 tsp. chili powder<br />
scant 1/8 tsp. (Hungarian) paprika<br />
1 1/2 tsp. dried dill<br />
1-2 tsp. (vegetable) oil<br />
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Line a large baking sheet with foil and drizzle with oil. In a shallow dish, mix together bread crumbs, chili powder, paprika, and dill. Coat tilapia fillets with mustard and then dredge in crumb mixture. Lay coated fillets on oiled baking sheet and loosely tent with foil. Bake in a 425 degree oven 20-25 minutes, until fish is cooked through and flakes easily with a fork.LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-55744953845386648352013-02-06T14:32:00.000-08:002013-02-06T14:32:08.612-08:00By Request! Green chile<i>Chile verde or green chile is something that is put on several different dishes in our former home state of Colorado. Having spent a few years there, I fell in love with the yummy, smoky flavor; I even learned how to make green chile from a friend's mother. This is a serious coupe all you chile verde lovers out there - the flavor of this is fantastic and only improves the second day! This recipe will make you a fair-sized batch, but it is no big trick to double or triple it and freeze in quart bags to have on hand at any time you want. It goes great on any Mexican fare you can think of, as well as eggs, steaks, chicken, pork chops - basically you name it and you can top it with green chile! ;) This is also great meat-free.</i><br />
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Green Chile (chile verde)<br />
3 4 oz. cans Ortega fire-roasted diced green chiles<br />
1 4 oz. can Ortega diced jalapenos (this makes a decently zesty chile sauce, but if you want, you can dial back the spiciness by adding just a Tablespoon or two of the can instead of the whole 4 ounces)<br />
2 Tbsp. cornstarch<br />
1 c. chicken or vegetable broth<br />
1 Tbsp. chili powder<br />
1/2 tsp. cumin<br />
1/4 tsp. ground coriander<br />
1/2 tsp. paprika<br />
salt and pepper to taste<br />
1 lb. ground beef/turkey/chicken or 1 can cooked chicken shredded <i>optional</i><br />
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If using meat, cook meat thoroughly and drain if needed. In a large saucepan, combine chiles, jalapenos, chili powder, cumin, coriander, paprika, salt, and pepper. Stir well. Mix cornstarch with 1/4 c. of the broth well, then add starchy broth and remaining broth to pan. Stir in meat and bring mixture to a boil; reduce heat simmer to desired consistency (I usually go about 10-15 minutes). If you allow to thicken too much, add water to thin. LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-32690978683937306592013-02-06T14:16:00.000-08:002013-02-06T14:18:07.478-08:00Simple Chicken Guacamole Tostadas w/ Spanish Rice<i>If you watch Food Network, you might be familiar with Sandra Lee and her Semi-Homemade Meals show. I took a page out of her book last night and I whipped up some simple tostadas, blending some ideas I found on pinterest with my own recipe for tostadas. If you've never had tostadas or don't usually make them, I like them as an alternative to tacos, just to switch it up - it's basically an open-faced soft taco, but the combinations and flavor possibilities are endless. I also made a quick cilantro and onion relish and let it marinate while I was doing the rice and mixing together the chicken topping for the tostadas - my husband loved it! Use the recipes below to create a meal or use them to create elements of a meal.</i><br />
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Spanish Rice<br />
1 Tbsp butter (unsalted)<br />
1/2 c. (jasmine) rice (don't use a minute rice here, use a long cooking one)<br />
1 14.5 oz. can (reduced sodium) chicken broth<br />
1 8 oz. can tomato sauce<br />
1/2 tsp. black pepper<br />
1/4 tsp. Kosher salt<br />
1/4 tsp. ground oregano<br />
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In a saute pan over medium-low heat, melt butter and toast rice until grains are solid in color and brown (it should smell toasty), stirring frequently. Pour in chicken broth and tomato sauce and stir well to combine. Add in spices and stir; bring to boil and reduce to simmer. Stir occasionally until rice is cooked through and liquid is absorbed.<br />
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Quick Cilantro Onion Relish<br />
1/2 medium sweet onion, diced<br />
juice of 1/2 a lemon<br />
1 tsp. chopped cilantro (I used a prepared cilantro paste I bought in the produce section - it stays fresh so much longer!)<br />
1/4 tsp. ground cumin<br />
1/4 tsp. ground coriander<br />
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Combine all ingredients in a bowl, stir to combine, and let sit while dinner cooks! Use to garnish tostadas.<br />
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Chicken Guacamole Tostadas<br />
4 fajita-sized tortillas (I used corn, that's what I had on hand)<br />
1 can cooked chicken<br />
1 c. prepared guacamole (I used Wholly Guacamole, purchased from Costco)<br />
1/2 c. shredded low-fat cheese (I used part-skim mozzarella)<br />
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Line a baking sheet with foil and preheat oven to 350. In a medium-sized bowl, mix together drained, cooked chicken and guacamole (chicken should shred nicely). Place tortillas on foil-lined baking sheet; divide chicken topping into four equal parts and spread on tortillas, as evenly as possible. Top with cheese and bake in oven until heated through and the cheese is melted and golden in color.<br />
<br />LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-52488649848507075442012-01-29T23:00:00.000-08:002012-01-29T23:00:05.569-08:00Simple French onion soup<em>Having my boys changed something with my taste buds and I absolutely love the taste of onions now, whereas before I hated them. This is a recipe that I've adapted a bit from the Leinenkugel's recipe (which, by the way, was phenomenal!). I made this for my in-laws while they were visiting, and since my father-in-law is lactose intolerant, I didn't carmelize the onions in butter. What with all the cheese, I figured I could save him a little bit. It is much easier to slice all the onions if you have a mandolin, but it is not necessary.</em><br/><br/>4-5 softball-sized sweet onions, thinly sliced<br/>2 Tbsp. (olive) oil<br/>2 quarts beef broth (could sub chicken)<br/>1 tsp. thyme<br/>1 tsp. tarragon<br/>1 tsp. salt<br/>1/2 tsp. pepper<br/>4 large slices of French or sourdough bread, toasted<br/>1 c. grated Gruyere (or Swiss) cheese<br/><br/>In a large pan, heat oil over low heat. Add onions and stir occasionally - the carmelization will take upwards of 45 minutes. The key is to go low and slow so the onions get a nice brown color to them - they will reduce drastically. When onions are all carmelized, add broth to pan, as well as thyme, tarragon, salt, and pepper. Stir to combine and then ladle into 4 oven-safe bowls or crocks. Float bread on top of onions, top with grated cheese, and place on a foil-lined baking sheet. Broil until cheese is melted and golden brown. Serve hot and enjoy!LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-20734225688715142562012-01-26T23:00:00.000-08:002012-01-26T23:00:00.083-08:00Upgraded grilled cheese<em>I posted a recipe a while ago for a savory pull-apart loaf. I really love those flavors, and so I incorporated them into a grilled cheese. Also, the sandwich compliments the smoky potato and beef soup very well, in case you were wondering.</em><br/><br/>8 slices (sourdough or French) bread<br/>4 slices Swiss cheese<br/>1 Tbsp. sweet onion, finely minced<br/>dijon mustard<br/>salt<br/>butter<br/><br/>Microwave your onion with a tiny bit of water about 15 seconds, to soften. Butter one side of bread and lay butter side down in a pan heated over medium heat. Lay down Swiss cheese, a quarter of the onions, and a dash of salt. On a second slice of bread, spread dijon mustard and place mustard-side down on cheese/onions. Butter top and grill as you would a regular grilled cheese. Understand that Swiss takes a little longer to melt, so it might take some finesse to flip. You will keep coming back for this, I promise!LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-17987749771359177752012-01-26T09:59:00.001-08:002012-01-26T09:59:57.925-08:00Welcome to my new home!Welcome readers! I am back at my first blog-host home and loving it. I hope you enjoy this site as much as or more than the wordpress one. I am still rediscovering the elements on Blogger as it has been a while, so if you have suggestions on improvements I can make, please let me know!<br />
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Also, I have pictures to start adding to recipes. I just have to get off my duff and upload them. Those of you who know IRL know that this is something that I am not very regular with. I will try to rectify this soon :)LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-44325229715974516522012-01-24T13:07:00.000-08:002012-01-25T20:11:56.267-08:00Smoky potato and beef soup<em>Okay, I know it's been a while since I've posted. I apologize. If you follow me on facebook, you'll know that I announced I had been dealing with some personal issues, and I have been. Between uncertainty of when my husband is returning, and whether we will be moving, and with having to put one of our pets down right before Christmas, I was definitely down and dealing with other things. I hope no one was left in the lurch.</em><br/><br/><em>With the new year and doubtless new resolutions on everyone's plates, I've concocted a new recipe utilizing more vegetables than meat. And, if you have any on hand, soup bones! (I asked at the butcher counter at the grocery store, turns out they generally package them up and have them frozen! Now I know!) Keep in mind that I am cooking for one adult and one toddler, so this is a significantly pared down portion size - and since I chop everything super small for toddler bite size, it takes less of each ingredient. To make this for adults, simply double this recipe</em><br/><br/>1/2 pound stew meat, diced<br/>1 Tbsp. oil<br/>1/3 c. parsnips,diced (about one small)<br/>1/3 c. carrots, diced (about one small)<br/>1/4 c. celery, diced<br/>half a soft-ball sized onion, diced<br/>2 Tbsp. cognac (optional)<br/>2 c. cold water<br/>2 qt. water or broth from boiled soup bones<br/>2 Tbsp. beef soup base<br/>3 small bay leaves or 1 large<br/>2 garlic cloves, smashed (let sit for at least 10 minutes after smashing before adding to recipe)<br/>1 tsp. ground cumin<br/>1 tsp. dried basil leaves<br/>1 tsp. dried thyme<br/>1/4 tsp. kosher salt<br/>1/2 tsp. coarse ground black pepper<br/>1 tsp. ground mustard<br/>1 large russet potato, diced<br/>2 Tbsp. tomato paste<br/><br/>In a dutch oven, heat one tablespoon oil on medium to medium high heat until it begins to shimmer, 2-3 minutes. Dump in your meat (one layer please!) and allow to brown - meat will release from pan after seared. Turn and allow to brown on all sides, remove from pan (note - it is NOT cooked yet!). Add parsnips, carrots, celery, and onion to pan drippings and oil and allow to brown well, don't worry if some of them stick a bit. Carefully add cognac and stir vegetables. Allow to cook off a bit and then add the cold water - using a stiff, flat-edged utensil, scrape all of the browned bits from the bottom of the pan (easier time doing dishes, adding awesome flavor to food!). Allow the water to come to a boil, then add the meat back to the pan, along with all juices from plate. Add in additional water or bone broth, soup base, bay leaves, garlic cloves, cumin, basil, thyme, salt, pepper, and mustard. Allow to come to a boil and then reduce to simmer and cover. Cook for one hour. Add potato and tomato paste and allow to cook for at least 1 hour more. Fish out bay leaves and serve.<br/><br/><em>This can easily be adapted to a crockpot - low for 6 hours, high for 4 hours. Also, if you don't have cognac or don't want to use it, try using instead 6 oz. of red wine or a heavy white wine, 3 oz. coffee/3 oz. red wine, or one of your favorite beers. You really can't beat the background flavors these ingredients add. And the alcohol will cook off, don't worry.</em>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-83455349603809300792011-12-12T11:48:00.000-08:002012-01-25T20:48:32.474-08:00Breakfast cookies<em>I created this recipe in order to have something healthy and easy on hand for those hectic mornings. </em><br />
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1 c. (old fashioned) oats, pulsed into fine powder in blender or processor<br />
3/4 c. oats<br />
1/4 c. wheat germ (optional)<br />
1 tsp. pumpkin pie spice<br />
1 c. pumpkin purée<br />
1 medium banana, sliced<br />
1 tsp. vanilla<br />
2 Tbsp. honey<br />
2 eggs<br />
Pinch salt<br />
1/4-1/2 c. water<br />
1/3 c. butterscotch chips (optional)<br />
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In blender, pulse 1 c. oats into fine powder. Transfer to mixing bowl; add remaining oats, wheat germ, and pumpkin pie spice. In blender add banana slices, vanilla, eggs, pumpkin purée, and salt. Pulse until banana is incorporated. Add a little bit of water and blend until smooth- you want the liquid to be about the consistency of a runny pudding. Add wet to dry and stir to combine. Drop dollops of batter about 3 Tbsp in size, and press with back of spoon to spread out in a cookie shape (these cookies don't rise and spread like traditional cookies). Bake about 20 minutes in a 350 degree oven. Let cool 10 minutes before eating or cool completely before storing in an airtight container. <br />
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For an even healthier option, replace the two eggs with 2 Tbsp. of unsweetened applesauce. <br />
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<a href="http://menuplanningmama.files.wordpress.com/2011/12/20111212-194726.jpg"><img alt="20111212-194726.jpg" class="alignnone size-full" height="400" src="http://menuplanningmama.files.wordpress.com/2011/12/20111212-194726.jpg" width="300" /></a>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-22817430004848562622011-11-24T23:00:00.000-08:002012-01-25T20:11:56.221-08:00Twice-baked potatoes<em>My last post of twice-baked sweet potatoes had me thinking about twice-baked potatoes. I love twice-baked potatoes - and aside from the amount of time they take, they are really very easy. You can mix anything into the middle that you want - I usually keep it pretty simple. What follows is my basic recipe.</em><br/><br/>4 mid-sized potatoes<br/>1/3 c. sour cream<br/>1/2 c. shredded cheese, plus extra for topping<br/>4 Tbsp. butter<br/>1/4 small onion, minced<br/>1 tsp. pepper<br/>1 tsp. salt<br/><br/>Wash and prick potatoes and then bake in the oven or in the microwave (I have a potato setting on my microwave, but it is usually about 15 minutes, or almost an hour in the oven). Slice the tops off and scoop out the potato flesh, leaving about a 1/4 inch so your potato boats are sturdy. Place the potato flesh into a bowl with the sour cream, 1/2 c. of cheese, butter, onion, salt and pepper; mash well and spoon back into potato boats. Top with cheese and bake for 30 minutes in a 350 degree oven (or until cheese is melted, bubbly, and brown). Serve hot.LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-48023750332968116462011-11-22T23:00:00.000-08:002012-01-25T20:11:56.204-08:00Twice-baked sweet potatoes<em>This is a recipe inspired by some of my favorite flavors and one of my favorite ways to prepare regular potatoes - twice baked. Since the sweet potato packs the biggest nutritional punch for your money in the produce department, this is another great way to get them into your meal rotation. It does take some planning ahead, since they take a while, but they are well worth it.</em><br/><br/>4 small to mid-sized sweet potatoes<br/>1/2 a stick of butter (4 Tbsp.), sliced<br/>1 tsp. ground cinnamon<br/>3 Tbsp. brown sugar<br/>1/2 tsp. salt<br/>miniature marshmallows<br/><br/>Wash and poke potatoes with a fork to pierce the skin. Either bake in the oven for 45-60 minutes or microwave until cooked through (I have a potatoes setting on mine, but it's about 15 minutes). Remove and slice off the top of each and scoop out most of the innards, leaving a boat (with about 1/4 inch of the flesh so your skins don't fall apart). Place scooped out potato into a mixing bowl with butter, cinnamon, brown sugar, and salt. Mash well so ingredients are well mixed and butter is melted. Scoop back into potato boats (it will be heaping full). Carefully press marshmallows into the top of the refilled potatoes and bake in a 350 degree oven for 30 minutes, or until marshmallows are browned and form a delicious, gooey crust on top. Dig in and eat!LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-22431359140775335382011-11-20T23:00:00.000-08:002012-01-25T20:11:56.172-08:00Hot ham and cheese party sandwiches<em>I made these for my son's second birthday party and they were a huge hit - everyone was asking me for the recipe. Hint: make extra - they are a bazillion times more delicious as leftovers!</em><br/><br/>1 stick butter<br/>2 tsp. Worchestershire sauce<br/>2 Tbsp. brown sugar<br/>2 tsp. Dijon mustard<br/>1-12 oz. package of King's Hawaiian Sweet Rolls<br/>1/2 lb. black forest ham, finely sliced<br/>4 oz. Monterey Jack cheese<br/>2 tsp. poppy seeds<br/>raspberry preserves<br/><br/>In a microwave safe dish, cube butter and add Worchestershire sauce, sugar, and mustard. Microwave in 30 second intervals, stirring often, until melted and well combined. Leave rolls connected and slice through entire "loaf" to create a sheet of tops and bottoms. Generously baste both sides of the rolls with the mustard glaze; layer with ham and cheese. Place top sheet of rolls on top and baste tops with glaze. Sprinkle with poppy seeds. Bake in 350 degree oven, tightly covered, for 30 minutes. Remove from oven, carefully slice, and serve hot! Serve with warmed raspberry preserves on the side.LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-77186863190841889902011-11-18T23:00:00.000-08:002012-01-25T20:11:56.149-08:00Oven stew<em>This is one of my favorite recipes from when I was growing up. It is simple and tastes phenomenal. I usually serve it over cooked egg noodles. It does take some planning ahead as it has to cook for 3 hours.</em><br/><br/>1 lb. stew meat, trimmed<br/>1 can cream of mushroom soup<br/>1 packet Lipton's beefy onion soup mix<br/>2 c. water<br/><br/>In a 2-quart greased covered-casserole dish, whisk together cream of mushroom soup, beefy onion soup mix, and water. When thoroughly combined, add in stew meat, making sure to break up into individual pieces. Cover with foil and then casserole lid. Bake at 350 for 3 hours. Serve hot.<br/><br/><em>Note: I don't like cream of mushroom soup, so I always make this with cream of chicken soup. It doesn't taste weird, I promise, lol.</em>LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-28829869571656986872011-11-16T23:00:00.000-08:002012-01-25T20:11:56.130-08:00Empanadas<em>Most of you are probably familiar at least with what an empanada is - it is a folded pastry pocket with either a savory or sweet filling. I discovered these while I was studying in Argentina and I love them. Unfortunately, the only empanadas I have been able to find stateside here are nothing like the ones I grew to love while in Argentina. Therefore, I was left to come up with my own. I totally cheat and use crescent rolls. Sue me. Also, this recipe uses chicken, but these are equally delicious with ground beef. The recipe originally calls for sliced green olives, but I omit those. If they tickle your fancy, feel free to use them.</em><br/><br/>2 tubes crescent rolls<br/>1 (rotisserie) chicken breast (from the deli), cooked and shredded<br/>2 hard boiled eggs, diced<br/>1 Tbsp. butter<br/>1 medium onion, finely chopped<br/>1 1/2 Tbsp. smoked paprika<br/>2 tsp. cumin<br/>1/8 tsp. cinnamon<br/>salt and pepper to taste<br/>1 egg, slightly beaten with 1 tsp. water (egg wash)<br/><br/>In a saute pan, melt butter; add onion and cook over medium-low heat until translucent and season with salt and pepper. Add in chicken and stir to heat through. Remove from heat and stir in paprika, cumin, cinnamon, and hardboiled eggs. Spoon 1-2 tsp. of mixture into center of crescent roll triangle; fold over to create a pocket and press with a fork to seal the edges. When all pockets have been formed, brush lightly with egg wash mixture. Bake at 375 for roughly 20 minutes, until crusts are golden brown. Serve hot.LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0tag:blogger.com,1999:blog-8062539214518367063.post-19204538268319513642011-11-14T23:00:00.000-08:002012-01-25T20:11:56.109-08:00Pumpkin chiffon cake<em>I am not a fan of pumpkin pie (*GASP*!), so I was excited to find this recipe. I love pumpkin, but the custard of the pumpkin pie is just really too rich and heavy for my tastes. I made this last year for Thanksgiving in lieu of a pie. I was worried my dad would miss his usual pumpkin pie, but he loved this cake! This gives you the same pumpkin flavor and spice from the traditional pie, but it's a much lighter dessert option.</em><br/><br/>1 c. flour<br/>1 1/4 c. sugar<br/>1 Tbsp. pumpkin pie spice (recipe follows)<br/>1 tsp. baking powder<br/>1/2 tsp. salt<br/>4 eggs, separated, plus 5 egg whites, at room temperature<br/>1 c. canned pumpkin puree<br/>confectioner's sugar for dusting<br/><br/>Preheat oven to 325 degrees. In a large bowl, whisk together the flour, 3/4 c. sugar, pumpkin pie spice, baking powder, and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth. Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually add the sugar, increase the speed to high, and whip until stiff but still moist, about another 2 minutes. Fold the whipped egg whites into the pumpkin batter carefully in four parts - fold each portion of whites in until no white streaks remain, being careful not to deflate the egg whites. Gently transfer batter to a greased and floured Bundt pan. Bake until springy to the touch and a toothpick inserted in the middle comes out clean, about 55 minutes. Remove to a cooling rack and allow to cool completely. <em>If using a tube pan, invert pan after 5 minutes and allow to cool 90 minutes before removing from pan.</em> Dust with confectioner's sugar to serve.LJhttp://www.blogger.com/profile/11529847245263260234noreply@blogger.com0