Sweet Potato Pie Smoothie Bowl

image and recipe from here

This may not be for everyone, but I loved it...and look forward to having it again.

I used previously blanched and frozen yellow squash,

and topped it with a few cashews. 

I also used kefir for yogurt, and regular milk for almond milk

and powdered ginger for fresh (too lazy to grate right then).

Sweet Potato Pie Smoothie Bowl

1 small sweet potato
1/2 c. steamed then frozen zucchini*
1 small banana, frozen
1/3 c. yogurt (+ more for topping)
1/2 c. unsweetened vanilla almond milk (more for a thinner consistency)
1 t. pumpkin pie spice
1/4 t. cardamom
fresh ginger (about the size of your fingernail)

To cook the sweet potato:
slice sweet potato in half and then steam in a steamer basket for 10 mins
OR wrap in foil and place in a 350 degree oven for 1 hour.

For smoothie:
place all ingredients into a blender and blend until smooth.
Top with additional yogurt and pumpkin spice or toppings of choice

NOTES
*COULD USE UNCOOKED ZUCCHINI AS WELL

Thai Coconut Chicken Soup (Tom Ka), Vegetable Soup

image and recipe from here

Whenever I don't feel well, I throw all veggies I have into a soup.

I saw this recipe and thought I'd give it a try. 

I added black beans and sweet potatoes.

Vegetable Soup
1 T. olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 c. green beans, trimmed and chopped
1 28 oz. can of diced tomatoes
4 c. vegetable stock
1 1/2 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
1 t. sea salt
1/2 t. black pepper
4 c. of kale, stemmed and chopped
2 T. fresh parsley, chopped

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and bell pepper and cook for 1 minute.
Add in green beans and cook for another minute.
Top with diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt).
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.

Total Time: 40 minutes
Yield: 6-8 servings

images and link from here

Tom Ka is a delicious Thai Coconut Chicken Soup with red curry, 

lemon grass, fish sauce, brown sugar, mushrooms, and is one of my most favorite soups. 

 Serve it with white or brown rice or with quinoa. 

 If you love Asian food - definitely try this soup! 

[Note from Dee-though I love getting this soup at a Thai restaurant, 

it smelled so bad from the fish sauce while cooking, I didn't think I could eat it. 

Surprise...the was great!]

Thai Coconut Chicken Soup (Tom Ka)
14 oz. coconut milk (1 can)
2 c. chicken stock
2 T. lemon grass (ground), or 1 lemon grass stalk
2 T. red curry paste (I used 1T. yellow curry paste, what I had & mild)
2 T. lemon juice freshly squeezed
5 T.  fish sauce
4 T. brown sugar
0.7 lb chicken breast, uncooked, thinly sliced (I just threw in cooked I had)
1/2 c. mushrooms, sliced (I used a whole sliced box)
1 red bell pepper, sliced

Garnish (optional):
3 green onions, diced
1/3 cup grape tomatoes, each one sliced in half
2 T. fresh parsley, chopped

Heat coconut milk and chicken stock in a large pan and bring to boil.

Reduce to medium heat, add red curry paste, lemon grass, fresh lemon juice, fish sauce, brown sugar, stir well. Let the soup simmer for about 10 minutes.

Add uncooked sliced chicken breast, sliced mushrooms, sliced bell peppers, and let the soup simmer for 20 more minutes. The soup should thicken slightly and the chicken should be completely cooked through. (if chicken is not cooked through, simmer a little longer, or increase heat)

When soup has simmered for at least 30 minutes and mushrooms are well-cooked through, and the chicken is cooked through, the soup is ready to serve!

Serve the soup topped with chopped green onions (optional), chopped fresh parsley (optional) and sliced grape tomatoes (optional). Serve with rice or quinoa.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

5-Ingredient Strawberry Breakfast Pastries

recipe and image from here

One of my co-workers was having a birthday

 and I found out she is a pastry lover.

It was an excuse to try a new and simple recipe, 

and celebrate the end of tax season!

I made these with strawberries last time, 

and half the size. This time I tried an apple filling 

drizzled with caramel after cooking.

5-Ingredient Strawberry Breakfast Pastries
1 sheet puff pastry (half of a 17.3-ounce package), thawed
1/4 c. cream cheese, at room temp
1 T. strawberry jam
1 1/2 c. sliced strawberries
1 large egg
Powdered sugar, for serving (optional)

Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.

Cut the puff pastry into six rectangles by following the perforations in the dough to first cut the sheet into three long rectangles and then cut each rectangle in half to form two smaller rectangles. Transfer the pastries onto the baking sheet, arranging them at least 1 inch apart.

Lightly score the dough by cutting a border 1/2-inch from the edges (do not cut through the pastry). Prick the center of the pastry several times with a fork.

In a small bowl, stir together the cream cheese and strawberry jam. Place a dollop of the cream cheese mixture in the centers of each pastry and spread it within the scored area. Top the cream cheese with the sliced strawberries.

Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then bake the pastries for 15 to 17 minutes until golden and puffed.

Remove the pastries from the oven oven, dust with powdered sugar (optional) and serve.

PREP 10 MINUTES
COOK 17 MINUTES
YIELD 6 SERVINGS (or 12 smaller servings)

Zucchini Enchiladas, Blackberry Mousse

recipe and image from here

August is the time to use blackberries and zucchini from our garden.

I like how both of these turned out! Ian isn't a big zucchini fan,

so I did a couple in corn tortillsas.

I also added olives to the top of the enchiladas.

Zucchini Enchiladas
1 T. extra-virgin olive oil 

1 large onion, chopped 

kosher salt
2 cloves garlic, minced
2 t. ground cumin
2 t. chili powder
3 c. shredded chicken
1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise
1 c. shredded Monterey Jack
1 c. shredded Cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish
add lime juice

Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until melty, 20 minutes.

Garnish with sour cream and cilantro and serve.

Notes: my small zucchini (4 in.) worked better than the seedy large (8 in.), though it was hard to roll up the enchiladas. After filling a 7x10 in pan, I put my remaining chicken mix in a pie pan, topped will all the remaining zucchini, then more chicken, then sauce then cheese.

We had this mousse at book group. Yum!

Dan Johnson made it, and his wife DeDe brought it to share.
I had a hard time straining the berry mix through my fine sieve.
I ended up using a colander, and living with a few seeds.

Blackberry Mousse
1 t. unflavored gelatin
3 T. cold water
1 c. blackberries
1/4 c. sugar
1 egg white
3/4 c. heavy cream

In small bowl, sprinkle the gelatin over 1 T. of the water; let wait until softened (5 min). In blender, puree the blackberries with 2 T. water. Strain the blackberry puree into saucepan (about 3/4 cup). Add suga & boil then simmer mixture over medium heat, stir occasionally for about 5 min to reduce. Stir in softened gelatin. Let mixture cool. Beat egg whites and fold into cooled pureed mixture. On a other bowl beat heavy cream until softly whipped. Fold cream into berry mix and refrigerate until chilled. Enjoy with lemon cookies, fresh fruit, or whatever sounds good, or eat it as is.

Blackberry Hand Pies

recipe and photo here

Blackberry Hand Pies

1 package {2 crusts} refrigerated pie dough
       (or Mom's recipe from Barbara Doney cookbook tab above)
12 oz {2 containers} fresh blackberries

1⁄4 c. sugar

3 T. all-purpose flour

1 T. lemon juice

1⁄2 t. cinnamon

1 egg, beaten

additional sugar for topping

Preheat the oven to 375 F, and line two baking sheets with parchment.

First, prepare the filling. Rinse the berries well, cut them in half, and place them in a medium bowl. Add in the sugar, lemon juice, cinnamon, and flour, and mix well.

On a well-floured surface, lay out the pie crusts and gently roll them out to 1⁄4" thickness.

Using a large cookie cutter or other round object, cut out circles about 5 inches across.

Place the circles of dough on the baking sheets, and spoon about 1 tbsp of filling in the center of each.

Fold the dough over, and press the edges firmly with your fingertips to seal. Using a knife, gently cut 2-3 small slits on the top of each pie. Brush them with the beaten egg, and sprinkle a little bit of sugar on top. Bake for about 20 minutes, until golden brown and flaky. Let cool slightly, and enjoy!

Serves: 10

Prep time: 15 mins

Cook time: 20 mins.

Total time: 35 mins.

Carrot Apple Zucchini Bread

recipe and image from here


I thought this was a nice, moist bread. Careful not to overbake.
I would like to try it with pineapple next time.

Carrot Apple Zucchini Bread

1 c. unsalted butter, melted

2 c. granulated sugar

3 eggs, room temperature

¼ c. fresh orange juice

1 T. vanilla extract

3¼ c. all-purpose flour

½ t. salt

2½ t. baking powder

¾ t. baking soda

1 t. cinnamon

pinch of ground cloves

pinch of ground nutmeg

2 c. shredded carrots

1 c. shredded zucchini

1 c. diced, peeled apple (Granny Smith, Fuji, whatever you have on hand)

½ c. pecans, chopped

Cream Cheese Glaze/Frosting

½ cup cream cheese, softened

¼ cup butter, softened

2 - 3 cups powdered sugar

1-3 tbsp orange juice as needed

Preheat the oven to 350 degrees.

Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.)

Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.

In a separate large bowl, whisk together the butter and sugar.

Add eggs, orange juice, and vanilla and whisk until combined.

Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.

Pour into prepared pans.

Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.

Let cool completely before icing.

Cream Cheese Glaze/Frosting

Cream together cream cheese and butter with a hand mixer.

Add in 2 c. of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.

Frost bread and enjoy!

Notes

The carrots and zucchini in this recipe are interchangeable. Feel free to use less or more of each. You just want three cups total. 
Prep time:: 10 mins

Cook time: 55 mins

Total time: 1 hour 5 mins

es: 24 servings

Coleslaw

image and recipe from here

This is a KFC copycat recipe.

Ian and I enjoy it, but Scott is not a fan.

It says to chill 4 hrs. or overnight.

As Mom says: "If you have 4 hrs."!

Coleslaw
1 T. onion, finely grated
1/3 c. sugar
1/2 c. mayonnaise
1/4 c. buttermilk, well shaken (I subbed kefir)
1/4 c. whole milk (I subbed 2%)
1 1/2 T. white vinegar
2 1/2 T. fresh lemon juice
1/2 t. salt
1/8 t. black pepper
8 c. or 1 (16 oz.) bag coleslaw cabbage, finely diced
1/4 c. carrot, shredded (omit if you're using bagged coleslaw mix

1. In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add cabbage and carrot and mix until evenly coated.

2. Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.

Slow Cooker Teriyaki Pulled Pork Bowls

recipe and image from here

I'm making this is the crock pot today, planning to try the coconut rice,

having Swiss chard, a salad bar and 

Pineapple-upside Down Cake make by Ian.

 I'm going on an overnight field trip with Ian's class 
of 4th/5th grades (+ two other classes), 
and hope to have these 'planned-overs' on the day we return.

Slow Cooker Teriyaki Pulled Pork Bowls
3.5 to 4 lbs. pork shoulder, butt roast, or loin roast, cut into 2″ cubes
1 sweet onion, halved and thinly sliced

1/2 c. pineapple juice
3/4 c. tamari or soy sauce
1/2 c. brown sugar
1/4 c. rice vinegar
2 T. fresh ginger, minced
4 cloves fresh garlic, minced
1 T. red chili paste (such as sambal oelek), or to taste
2 t. sesame oil

For serving:
Coconut rice, warmed (see recipe below)
Coleslaw (see recipe below)
4 c. fresh pineapple, diced or cut into tidbits
2 large ripe avocados, diced
Sriracha sauce

1. Place pork in slow cooker along with the sliced onion.
2. In a bowl whisk together pineapple juice, tamari or soy sauce, brown sugar, rice vinegar, ginger, garlic, chili paste, and sesame oil. Pour the mixture over the pork. Place lid on slow cooker and set to LOW for 6-8 hours or HIGH for 3-4 hours.
3. Shred the pork with two forks and allow the meat to absorb some of the sauce.

4. To serve, spoon some coconut rice into bowls. Top with some of the shredded pork, a spoonful of the coleslaw, some diced pineapple and avocado, and a drizzle of Sriracha. Serve immediately.


Coconut Rice
1 T. coconut oil or avocado oil
2 c. white rice (long or short grain, according to preference)
1-1/2 c. light coconut milk (one 15-oz. can)

2-1/2 c. water
1 t. salt

1. In a 3 to 4 q.t pan, heat coconut oil over medium-high heat until shimmering. Add the rice and cook, stirring constantly, to toast the rice. When most of the grains have turned opaque, add the light coconut milk, water, and salt. Stir and allow to come to a boil, then lower heat, cover pan, and cook for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked through.
2. Fluff with a fork before serving. Makes 6-8 servings

Asian Lime Juice Slaw
6 c. shredded cabbage (can do green, red, napa, or a combination)1 c. shredded carrots
1/4 c. green onions, thinly sliced
2 T. fresh lime juice
1 T. honey or brown sugar
1 T. oil (preferably flavorless like avocado)
2 t. sesame oil
1 T. sesame seeds
1/4 t. salt

1. Place cabbage, carrots, and green onions in a large bowl.
2. In a small bowl, stir together lime juice, honey or brown sugar, and oils. Pour over the cabbage and carrots. Toss to coat. Sprinkle with the sesame seeds and season with salt; toss again. Taste and adjust seasonings, if needed, to taste. The slaw will lose volume and become more tender and flavorful after adding the dressing.
3. Cover and refrigerate until ready to serve. Will keep for 3-4 days in the refrigerator.

Easy Coconut Cream Pie

recipe and image from here



Ian noticed we had a chocolate pie crust in our food storage,
and thought we should make a coconut cream pie.
We'll see how they taste together.

Easy Coconut Cream Pie 

3/4 c. sugar
3 T. all-purpose flour
1/8 t. salt
3 c. whole milk
3 large eggs, beaten
1-1/2 c. sweetened shredded coconut, toasted, divided
1 T. butter
1-1/2 t. vanilla extract
1 pastry shell (9 inches), baked

1. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

2. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla.

3. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. 

Yield: 8 servings.

Recipe Notes:
Put the lime in the coconut by stirring in 1 teaspoon grated lime peel after removing sugar mixture from the heat.
This filling is super easy and delicious in a graham cracker crust.

Dee's notes:

I followed the changes in a recipe comment and replaced 1T. of flour with cornstarch. Also, I separated the eggs and made a meringue with the whites and a little sugar. Finally I carefully browned the meringue with a little coconut on top. And if that wasn't enough, I didn't have whole milk, so used 2%, didn't have enough sweetened coconut, so used some unsweetened. Scott thought I was turning into his mom with substitutions. That would be a compliment!!!

Black Bean Sweet Potato Power Bowls

recipe and image from here

I love these yummy bowl meals. 

Black Bean and Sweet Potato Power Bowls

Ingredients
1 medium sweet potato, peeled and chopped into 1/2-1 " cubes
1/2 head small cauliflower, chopped into small florets
1/2 medium red onion, chopped into ~3 big chunks
2 T. olive oil
1/2 t. chili powder
1/4 t. cumin
1/2 t. salt
1/8 t. ground black pepper
3/4 cup water
1/2 c. quinoa, rinsed
1 c. black beans (drained and rinsed)
Extra add-ins:
diced avocado
juice of lime
chopped cilantro
plain Greek yogurt


Preheat oven to 400 degrees F. Place your diced and chopped vegetables on a foil or parchment lined baking sheet. Pour the olive oil over the vegetables then toss, spreading the olive oil evenly on the vegetables. Sprinkle on the chili powder, cumin, salt and pepper and toss again to distribute the seasonings. Bake in the oven for 30-40 minutes, turning half way through. When done, remove from the oven and allow to slightly cool. Remove and dice the onion chunks into smaller pieces, then mix back in with the sweet potatoes and cauliflower.

Meanwhile, bring the water to boil in a medium sauce pan. Add in the quinoa and return to a boil.
Reduce the heat to low and cover. Simmer until tender and the liquid has been absorbed, approximately 15 minutes. Fluff with a fork.

To assemble the bowls, divide everything between 2 bowls starting with the quinoa on the bottom then the roasted vegetables and black beans. Top with desired additional toppings, such as avocado, lime juice, cilantro or plain Greek yogurt. Enjoy!

If you end up with a little extra than can fit into two bowls, pack some away and reheat for lunch tomorrow!

Easy Egg and Veggie Breakfast Muffins

recipe and image from here


I tried these this weekend and they were good! 
I added ham, and needed more veggies. Scott thought the spice was too much.
Apparently I missed Scott saying he bought zucchini and asparagus.
We'll have to try them again! The only negative for me was cleaning the pan.
Despite the oil, the eggs 'glued' on. Time for a new non-stick muffin tin I think.

Easy Egg and Veggie Breakfast Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

8 large eggs
2 T. avocado oil divided
1 garlic glove minced
1/4 c. yellow onion diced
1/2 bell pepper diced
1/2 cup broccoli diced
1/3 zucchini chopped
6 asparagus chopped
3 c. spinach or greens of choice, chopped
1/4 t. dried oregano
1/4 t. dried parsley
Sea salt and pepper to taste

Preheat oven to 350 degrees.
Grease 12 muffin tins with one tablespoon of avocado oil and set aside.
Heat a large skillet over medium heat and add one T. avocado oil.
Add onion and garlic and saute for 3 minutes, until slightly translucent.
Add all your vegetables to the skillet and sauté for 4-5 more minutes.
Remove vegetable skillet from heat.


Scoop a heaped T. of sauteed vegetables into greased muffin tins evenly,
using up all the vegetable mixture.
The vegetables should fill up about 3/4 of the cup.
Whisk eggs in a small bowl.
Add in oregano, parsley, sea salt and pepper.
Whisk to combine.
Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
Bake egg muffins in the oven for 18-20 minutes,
or until the eggs have set and puffed up.
Let cool for a few minutes and carefully
remove egg muffins from tin and enjoy hot.
Egg muffins will keep for a week in the refrigerator
in an airtight container.