Tuesday, May 11, 2010

Raspberry Applesauce Muffins

Raspberry Applesauce Muffins

Ingredients:

2 cups white whole wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
1 cup vanilla coconut milk
1 tablespoon apple cider vinegar
1 cup frozen raspberries

Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the coconut milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.

Based on a recipe from Simple Math Bakery.

Saturday, May 8, 2010

Baked Beans

Baked Beans

Ingredients:

16 0z dried pinto beans
6 cups water
1 onion, diced
1 can tomato paste
3 cups water
1/4 cup brown sugar
1/4 cup molasses
2 tbsp apple cider vinegar
2 tsp mustard
1/4 tsp nutmeg

Put beans and 6 cups water in a pot and bring to boil. Reduce heat to medium and cook one hour.

Pre-heat oven to 300 degrees.

Heat oil in skillet and add onion, cook until soft. Ad tomato paste and cook 3-5 minutes. Add remaining ingredients. Put beans in baking dish, pour over liquid, cover and cook 3 hours, stirring frequently. Remove cover and bake 30 minutes.

Wednesday, May 5, 2010

Lentil and Orzo Salad

Lentil and Orzo Salad

Ingredients:

1 cup whole wheat orzo (or regular), uncooked
1/2 cup frozen peas
1 cup lentils (any variety), uncooked
2 carrots, finely diced
1/4 cup orange juice
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Cook the orzo and lentils in two separate saucepans according to the directions (orzo should be al dente, lentils should be tender, but not falling apart). Cook the carrots with the lentils. Add the peas to the orzo for last 2 minutes.

Whisk the orange juice, olive oil, lemon juice, mustard, cumin, salt, and pepper in a large bowl. Add the warm orzo and warm lentils and remaining ingredients, tossing gently to coat.

Based on this recipe from Enlightened Cooking.

Tuesday, May 4, 2010

"Russian" Apricot Chicken

"Russian" Apricot Chicken

Ingredients:

1 jar apricot preserves
1 can diced tomatoes
2 tbsp lemon juice
1 tsp red wine vinegar
1 tsp tamarind paste
1 tsp paprika
1 tsp onion powder
1/2 tsp celery seed
1/8 tsp cloves
1 bullion cube
1 lb chicken breasts
1 cup carrots, sliced thin
1 bag frozen broccoli

Combine first 8 ingredients in slow cooker. Add chicken. Add carrots and broccoli. Cook on low at least 4 hours.

Inspired by these three recipes.

Monday, May 3, 2010

South Carolina BBQ

South Carolina BBQ

Ingredients:

1/2 cup beer
1/2 cup prepared yellow mustard
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tsp tamarind paste
1/2 tsp cayenne
1/8 tsp cloves
1/8 tsp fresh ground white pepper
1 lb chicken breasts

Combine first 8 ingredients in slow cooker. Add chicken and coat with sauce. Cook on low for 4 hours.

Inspired by these two recipes.

Sunday, May 2, 2010

Roasted Vegetable and Bulgur Stew

Roasted Vegetable and Bulgur Stew

Ingredients:

3 cups carrots, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 onion, sliced
2 tomatoes, chopped
6-8 cloves garlic
2 tablespoons rosemary, minced
olive oil
balsamic vinegar
1 can corn, drained
1 can white beans, drained and rinsed
1 carton no-chicken broth
1 can tomato paste
2 cups water
1/2 cup bulgur

Pre-heat oven to 450 degrees.

Mixed the chopped veggies, garlic, and rosemary in a bowl. Drizzle with olive oil and balsamic vinegar. Spread onto two cookie sheets. Spread corn over veggies. Roast in oven for 30 minutes, stirring halfway through. Mix remaining ingredients in a pot. Add in the roasted veggies and bring to a boil. Boil for 15 minutes.