Let's get back on track!

Hey fellow cooking/baking aficionadas...

Let's get back to our lovely blog! Should we challenge ourselves to each post/try a new recipe this week? I'm excited to see what you post!

Corynna

Middle Eastern Egg Noodles with Squash, Yogurt and Almonds

Oh wow. This is delicious! Super simple, and very healthy for you as well. It makes a lot and is great left over. Try it, love it!

3/4 C. plain non-fat yogurt
1 large clove garlic, minced
1/8 tsp. salt
1 tsp. dried mint

1 Tbsp. EVOO
1 1/2 C. chopped onion
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. ground cinnamon
1/2 tsp. black pepper
1 (28 oz.) can crushed tomatoes
1/2 C. water
4 C. (1 lb.) 1/2-in. cubed butternut squash
8 oz. whole wheat egg noodles
2/3 C. coarsely chopped almonds

*Combine the yogurt, garlic, salt and mint. Refrigerate until ready to use.
*Saute onions in the olive oil until translucent. Add the spices and simmer 30 seconds.
*Add crushed tomatoes, water and squash. Simmer for 15 minutes, or until squash is tender.
*Cook noodles according to directions.

*Serve noodles topped with tomato sauce mixture, and top with the yogurt mixture and almonds. Enjoy!

Coconut Macaroon yumminess!

I have only recently learned of my love for Coconut Macaroons and am so excited to share with you how simple these are to make.

3/4 C Sugar

2 1/2 C unsweetened shredded coconut

2 large egg whites

1 teaspoon pure vanilla extract

pinch of salt

1. Preheat oven to 325F. Line a baking sheet with parchment paper

2. In a large bowl, combine sugar, coconut, egg whites, vanilla and salt. Using your hands, mix well, completely combining all ingredients

3. Dampen hands with cold water. Use 1 +1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch.

4. Bake until golden brown, 16 to 17 minutes, rotating halfway through.

Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days

Make one and a half dozen.

(Unsweetened shredded coconut is available in health food stores or in the organic section of your grocery store. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 C to 1 Tbsp)

I was thinking that next time I make these I will melt down some chocolate with a small bit of butter and dip half of each macaroon into the chocolate after they have cooled.

Showcase

This post is different as I did not come up with this recipe, nor did I make this dish. Scandalous, I know! My friend Lara and her husband came over last night and made us Pad Thai for dinner. It was so delicious I of course asked for the recipe. Lara pointed me to this blog: Big Girls Small Kitchen.

Lara served the Pad Thai with beansprouts, diced carrots, green onions, hot sauce, limes, spicy peppers (similar to jalapenos but I can't remember their name) and peanuts. It's seriously delicious. A great thing about this dish is that once you've done all the prep work, it only takes 5-10 minutes to cook. I can't say I've made many Asian dishes, but this one is definitely going in my favorites cookbook. Here's the recipe. Enjoy!

White Chicken Chili

1 tsp black pepper

1 tsp oregano

1 tsp cumin

1 tsp seasoning salt

1 tsp cayenne pepper

1 onion, chopped

2 garlic coves, minced

2 tsp EVOO

1 1/2 lbs chicken, cubed

2 (15 oz.) cans great northern beans, drained

14.5 oz. low sodium chicken broth

2 (4 oz.) cans diced green chilies

1 C. sour cream

1/2 C. heavy whipping cream (or 1% milk is fine too)

*Heat EVOO in a large stock pot. Add onions, garlic and chicken; cook until chicken is no longer pink.

*Add beans, chilies, and broth. Stir, cover and simmer for 30 minutes.

*Add the seasoning mixture and simmer for an additional 10-15 minutes.

*Remove from heat and immediately stir in sour cream and heavy whip/milk.

*Serve and enjoy!

-Note: I usually cook the chicken ahead of time (baked in a dish at 425 degrees for an hour, then chop it up), and this is quite spicy, so if you want it milder, reduce the cayenne and chilies.

Coconut Brownies

These brownies are delicious, easy, and semi-healthy!! Enjoy.

1/2 C. butter or coconut oil
1 C. rapadura (or 2/3 C. honey, plus 1/8 C. extra flour)
2 eggs (or 1 Tbsp. ground flax seed + 3 Tbsp. water for each egg)
1 tsp. vanilla
1/3 C. unsweetened cocoa powder
1/2 C. whole wheat flour
1/4 tsp. sea salt
1 1/4 tsp. baking powder
1/4 C. shredded, unsweetened coconut
cinnamon

*Melt butter (or coconut oil).
*Add all ingredients together, and pour into greased 8x8 pan (or into cupcake tins) that has been sprinkled with a bit of cinnamon.
*Bake at 350 degrees for 25-30 minutes - be cautious not to over bake!!
*Enjoy!

Eggplant Parmesan Soup

I've had a few requests for this recipe, so I hope you enjoy it! I was given this recipe from my close friend Jennifer, and it is truly a delicious soup. A key to this soup is chopping the vegetables finely so the soup consistency is even rather than a chunky soup.

Ingredients:

1/4 cup olive oil

1 small onion finely chopped

2 stalks of celery finely chopped

1 large green pepper finely chopped

1/2 lb. eggplant diced (not peeled)

1 cup canned tomatoes diced

1 tsp. dried basil

1 quart beef stock or boullion, prepared

1/2 cup grated fresh parmesan cheese

salt & pepper to taste

Sautee onion, celery, eggplant and green pepper for 5 minutes. Stir in basil, tomatoes, salt and pepper. Simmer for 5 minutes. Transfer to a kettle. Pour beef stock over vegetables. Boil gently for 10 minutes. Serve with grated parmesan. (For best taste, make one day in advance to allow flavors to mingle.)

This recipe freezes well.