Tuesday, May 20, 2014

Half Birthday Dessert Pizza

The Monkey's birthday always falls around Thanksgiving. Last year with the move and  the craziness of December, we never got to the friend party. So we decided to host a half birthday party this past weekend. It was a beautiful day complete with a huge bounce house, pizza and eleven kids ranging in age from 4-10 plus one infant.

The Monkey had seen a dessert pizza in one of the cooking magazines that lay around our home. We ended up with something slightly different, but the results were phenomenal. I had kids asking for seconds and thirds. The base of it was Grandma Darling's Sugar Cookies pressed into three 9-inch pie plates. We were playing with it in this new form so really aren't sure how long to bake. Start with 10 minutes and add on until the edges start to turn golden. Cool and add white chocolate frosting, 2 tablespoons of corn free strawberry jam, and 4-5 strawberries cut like pepperoni. Coconut flakes are optional.

White Chocolate Frosting

1 stick butter, softened
4 oz. white chocolate baking bar, melted (I used Hershey's)
3 cups powdered sugar
2-3 tablespoons almond milk

Beat butter until creamy. Melt the chocolate in a glass bowl in the microwave. Two minutes was just about right for just getting to the liquid phase. Again by 15 second intervals to ensure that you don't burn it. Add the powdered sugar by 1/2 cup increments. Beat in white chocolate. Milk should be added a tablespoon at a time until the frosting is creamy, but not soupy.

That's my green, jumping Monkey!

Thursday, May 15, 2014

Jalapeño Sausage Stew

Have you noticed how much I love my crockpot? Or how I like to chuck stuff in to see what happens? 

I am a dump and pour kind of cook, and it suits my sense of whimsy. Yes whimsy. I never cook the same dish twice. Or not exactly the same. This particular one ended up needing some brown rice to cool it down. I love me some spice!

Jalapeño Sausage Stew

1 package jalapeño chicken sausages
1/2 bag butternut squash
2-3 zucchini, diced
2 cans diced tomatoes with green chilies 
1/4 bag fresh spinach

Dump and cook on low for 4 hours. Makes 6 servings (2 green, 1 red 1 yellow with rice)

Friday, April 18, 2014

Crockpot Quinoa Take Two

Or maybe it is more take 300. I have been modifying my crockpot meals just a little each time. This one utilizes quinoa and some amazing new chicken stick. Have you tried any of the new infused broths? Amazing!!

Spicy Crickpot Quinoa

2 cups Mexican tortilla infused chicken broth
3 summer squash, chopped
2 zucchini, chopped
5-6 small peppers, sliced
1 cup quinoa
2 chicken breasts
21 day fix southwestern seasoning

Dump everything in the crockpot. Put chicken in on top, and sprinkle with seasoning. Cook on low for 8-9 hours.

Makes 4 servings (1 red, 1.5 yellow, 1 green) with 2 additional servings (1.5 yellow, 1 green)

Saturday, April 5, 2014

Cranberry Pepper Crockpot Meal

So for the last 5 weeks or so I have been doing the 21 Day Fix from Beachbody. Minus the week I was on a cruise with Team Beachbody. 

The first round I lost 8 pounds and 7 1/2 inches. Then I gained four on the cruise. All those desserts and white mochas. :p

I am now five days into my second round, and created this amazing meal. Totally fixed approved. Works out to be 1 green, 1 purple, 1 red and 1 yellow containers.

Cranberry Pepper Crockpot Meal
Serves: 6

1 can diced tomatoes with green chilis
1 can cranberry sauce or fresh cranberries
2 diced sweet potatoes
5-6 small bell peppers, diced
3 chicken breasts
1 habanero pepper (optional)

Throw it all in the crock and cook on high for 6-8 hours. Fish out the habanero before dividing into 6 small containers for eating and/or freezing.

Monday, September 2, 2013

Turkey pesto sandwich

When I was doing the five day fast track with my new workout program, Focus T25, I posted a lot of yummy food photos. Someone mentioned that I should post the recipes or at least share. This is my take on the turkey pesto sandwich, which was the highlight of the foods I enjoyed & proof that "dieting" is not about deprivation. 

Start by toasting two slices of whole grain bread. In my case, I used Rudi's original gluten free bread.

Then add a slice of Swiss cheese.

A tablespoon of prepared pesto.

Two slices of deli turkey.

Some cucumber and red bell pepper.

A small mound of fresh spinach.

Slice in half and enjoy!!

Wednesday, June 5, 2013

Ratio Rally Cobbler

About a week ago, I had the rare opportunity to be off on a Sunday morning. I got to attend church for the first time since Easter, and then went with my family to a farmer's market at a local orchard. I was excited to see what fruits might be available since I knew I needed something for this challenge. The only fruit there though were these Baldwin apples. Picked them up even though I had wanted to do something a little more exotic than apple cobbler.

Then my brain started whirling, and I thought why not add cranberries to the mix? Yes, I know traditionally cobblers are a one fruit wonder, but I decided to live on the edge. :) Heck, we went all out and this is a chocolate cobbler. Oh, yeah! 

For those of you unfamiliar with the Gluten Free Ratio Rally, I invite you to the inaugural post of pancakes. It is a simple idea of baking using ratios. This month we are hosted by TR of No One Likes Crumbly Cookies. Go check out all the other fabulous recipes from this month!

Apple-Cranberry Cobbler

1 1/2 Cups apples, peeled, cored, sliced thinly
1/2 Cup cranberries
1 teaspoon cinnamon
100 grams sorghum
60 grams teff
40 grams dark chocolate cocoa powder
2 teaspoons baking powder
120 grams coconut palm sugar
1/2 Cup butter, melted
8 ounces non-dairy milk

 Preheat oven to 350 degrees F. Place butter in a pie plate, and put in oven while putting together everything else. Combine apples, cranberries and cinnamon in a small bowl, and then set aside. In a larger bowl combine, sorghum, teff, cocoa, baking powder and sugar. Add milk slowly and stir until just combined.

 A lot of recipes I looked at said to just pour this batter over the top of the melted butter in your pan. I decided to combine it in. You can do it either way. Spoon the fruit carefully on the top. Place in oven and bake at 350 for about 75 minutes. Remove and cool.

Wednesday, May 1, 2013

Ratio Rally Tea Breads

I do believe this is my first post of the year. I have written parts of posts, but due to illnesses, surgery and family emergencies I never quite got back to them. My four jobs haven't helped much either. That said, when the idea of tea breads was floated to the Ratio Rally I jumped on it. The Monkey and I are huge lovers of other quick breads, and this seemed the best way to get my feet wet again in the blogging sense.

Quick breads are used for breakfast or for late afternoon tea time or anytime. I have been known to serve them at lunch with a side for fresh fruit and yogurt. The ratio makes it a fairly simple item to put together. The ratio for quick breads is 2 flour: 2 liquid: 1 egg: 1 fat. With that in mind, let's visit the other blogger's take on tea breads.

Heather: Discovering the Extraordinary -- "Figgy" Tea Bread

Adina: Gluten Free Travellette -- Rhubarb Tea Bread

Morri: Meals with Morri -- Oatmeal Raisin Tea Bread

Brooke: B & the boy! -- Scottish Tea Bread

Scottish Tea Bread

8 ounces Scottish breakfast tea
4 ounces canola oil
2 large eggs

4 ounces oatmeal cookies, crushed
3 ounces sorghum
1 ounce potato starch
4 ounces dry oatmeal
4 ounces raw sugar
1 teaspoon baking soda

Boil water for making the tea. Add to one tea bag in your glass measuring cup. Steep for 30 minutes, and remove bag. Set aside. In a large bowl, combine all the dry ingredients thoroughly. Add all wet ingredients, and stir until just combined. Bake at 350 degrees F for 60-75 minutes. Remove from oven and cool. Makes one large and one small loaf.