Almond Sesame Chive Crackers

Makes about 40 crackers, depending on what size you cut them

Ingredients

• 2 cups almond meal
• 1/2 cup whole wheat flour
• 2 teaspoons garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 cup freeze dried chives
• 1/4 cup sesame seeds
• 1 flax egg (2 tablespoons + 3 tablespoons warm water)
• 1/4 cup sunflower oil
• 2 tablespoons water

Salt Oil

• 1 1/2 tablespoons sunflower oil
• 1/4 teaspoon fine sea salt

Whisk the sunflower oil and sea salt together in a small dish and set aside.

Directions

1. Preheat the oven to 350°F.
2. Combine the almond meal, flour, garlic powder, sea salt, chives and sesame seeds together in a medium mixing bowl
3. Whisk together the flaxseed and warm water in a small bowl to make your flax egg. Set aside a few minutes to thicken.
4. Add the oil, water and flax egg to the rest of the cracker ingredients and mix until combined and a ball of dough forms. You will have to get your hands in there to help make a ball of dough.
5. Roll the dough out about 1/8 of an inch thick on a piece of parchment paper. The thinner you roll it out, the crispier the crackers will be. Slice the dough with a knife or pizza cutter into small squares.
6. Bake for 18-20 minutes, watching carefully until lightly browned and crisp. Allow to cool completely before brushing with the salt oil and removing from the pan. Store in an airtight container for 2-3 days. These are best eaten the first day. After a few days they are no longer crispy, but still yummy.

These crackers pair perfectly with a bowl of thick and creamy homemade tomato soup (recipe to come).

http://livelearnloveeat.com/2012/08/02/what-to-do-with-that-leftover-almond-meal/

Healthy Snickerdoodles

Healthy Cookies, what?!  Can this be real, snicker doodles healthy style. And what's more....they're de-wait for it -licious, delicious! Can you believe. So these are from a blogger, "Urban Poser". This is a great recipe with all natural ingredients, simple and easy and the best part they taste good. Here is her recipe and then I will give you my own thoughts and insight:

Snickerdoodle Cookies (Egg/Grain/Gluten/Dairy Free)There are two kinds of SNICKERDOODLES.....there's the big puffy, "cakey" ones and then there's the RIGHT ones! Sweet, thin, crackled and chewy; these are the only kind of Snickerdoodles that you'll find here at The Urban Poser. So if you are looking for the former then...."These are not the cookies you are looking for....move along."

I decided to make these lovely grain/dairy free cookies egg free as well. This combo makes them perfect for baking with your kids because it's safe to lick all that sticky, cinnamon covered dough off your fingers (not that my boys would EVER do that). Best of all though, they are super easy to make and super tasty too, so get ready for some finger licking goodness!

Snickerdoodles (Paleo,Vegan, egg/grain/dairy free)

Ingredients:

2 cups blanched, fine ground almond flour (such as Honeyville)

scant less than 1/4 teaspoon salt

1/4 teaspoon baking soda 
4 tablespoons coconut oil, softened or liquid (5 Tbls for a softer cookie)

1/4 cup mild honey (like clover) or vegan alternative,*see note
1 tablespoon GF vanilla extract

Cinnamon coating:

2 tablespoons raw coconut crystals, such as Coconut Secret or Maple sugar (optional)

2 tablespoons ground cinnamon

This may make more than you need. We keep the extra for sprinkling on grain free bread or butternuts quash. YUM!

Directions:

Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper.

Note: When measuring almond flour, remember to use the "dip & sweep" method for best results. Dip the measuring cup in to the loose almond flour and drag a knife of flat edge over the top. Pouring into the cup can result in too much or even too little AF in the recipe.

In a medium sized bowl, combine dry ingredients; mix together well. In a separate bowl, mix together the oil, honey and vanilla. Add the wet ingredients to the almond flour mixture and mix till combined. 

Combine the coconut sugar crystals/maple sugar (optional*) and the ground cinnamon in a small bowl.

Note: Coconut sugar crystals or maple sugar ARE optional. The cookies look and turn out great with just the cinnamon as well. 

Using a rounded tablespoon, scoop out the dough, then gently form into a ball. Roll in, or sprinkle all sides with, the cinnamon mixture. Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart. 

Using a mason jar or your hands, slightly flatten each cookie. Dip the bottom of the jar in some of the sugar & spice mixture to help keep the cookie form sticking. to the jar.

Note: If the dough is still sticking to the jar, lightly grease the bottom of the jar. You may need to give the jar a little tap to remove the cookie (if your house is very warm, they will tend to stick more). 

Bake in a 350 degree oven for 8-9 minutes. Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.

To help prevent burning on the bottom of the cookies you can double up on your cookie sheets.

Ok so here's some insight of mine... make your own Almond Flour. Thanks right make it, it's easy! You can look up recipes online to blanch* the almonds to make it beautifully white, like the ones you would buy at the store. Or you can be like me and do the lazy thing- throw Almonds in the blender. (I don't mind the skins.) Check out my Almond post.

Also I've found this to be a recipe you should follow with exactness including pressing, they just turn out better that way. I love how chewy they are.

They'll be a little "greasy" don't be scared- the oil is truly good for you! And it won't seem greasy when the cool. I love how chewy they are! Enjoy!!!

                 

Red Pepper & Garlic Hummus Recipe

INGREDIENTS:
¼ – ½ cup cilantro, chopped
¼ cup cooked quinoa
½ cup roasted red peppers
Juice of 1 lemon
1/3 cup tahini
4-5 cloves garlic, minced
1 ½ cups cooked chick peas, warm (or
14 oz can)
1 tsp mineral sea salt
1 tsp freshly ground pepper


DIRECTIONS:
1. Combine cilantro, cooked quinoa, roasted red
peppers and lemon in a food processor or blender.
Process until the mixture is well combined.
2. Add tahini, garlic, chick peas, salt and pepper.
Process until smooth.

Chicken Cordon Bleu

This recipe ROCKED my world!! Most importantly it was EASY PEASY, I had everything on had and the whole family loved it!! From Hubby to baby!!!!! YUMMM! (don't pay attention to my plate)
Chicken Cordon Bleu

From Mel’s Kitchen Cafe

Ingredients:

3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)

12 slices deli honey ham

1 cup Panko bread crumbs (I just made some by making a ball from white bread, blending them to     crumbs and cooking in the oven on 300 degrees for 10-13mins. Mix around a few times)

2 tablespoons butter, melted

1/2 pounds thinly sliced Swiss cheese (I only had provolone and it still tasted great!)

Parmesan-Dijon Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 chicken bouillon cube, crushed

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan cheese

Parsley, for garnish if desired

Directions:

1. Coat a 9″ x 13″ baking dish with non-stick cooking spray.  Preheat oven to 350 degrees F.
2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
3. Lay all of the chicken breast halves in a single layer in the bottom of your baking dish – unlike the traditional CCB recipe, there is no second layer of chicken in this dish.  Top each breast with two slices of ham and 2 slices of Swiss cheese, so that the entire breast is covered.  Sprinkle bread crumbs over the top of the chicken.
4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
5. While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat.  Whisk in the flour to form a roux, cook for 1 to 2 minutes.  Slowly pour in the milk while whisking constantly, make sure there are no clumps.  Stir in the bouillon and salt.  Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes.  Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese.  Stir until the cheese is melted.  Keep the sauce warm.
6. Remove chicken from oven, plate, and top with sauce.

As for the potatoes just slice them not quite to the bottom and then top with melted butter or olive oil and seasoning (I just used minced garlic and salt). Cook at 425 degrees for 30mins

Green chicken enchaladas

Green Chicken Enchiladas                                      Maren Reese

2 10 oz cans green enchilada sauce
1 1/4 cup chopped fresh cilantro
1 rotisserie chicken, skin discarded, meat shredded into bite size pieces (approx 3 cups)
2 1/2 cups shredded Mexican cheese (or the mix shredded cheese from costco, because I ALWAYS 

                                                            have that on hand)
Salt and Pepper
12 small corn tortillas (I have only used flour tortillas, 8 inch uncooked if I have them. )

(I like adding one can of drained and washed BLACK BEANS to the mix )
 

Adjust oven rack to middle position and heat to 400 degrees. Use Pam on bottom of 9x13 baking dish.
Puree enchilada sauce and 1 cup cilantro in a blender. Combine 1 cup enchilada sauce mixture, chicken and 1 1/2 cup cheese in a large bowl and toss to combine. Season with salt and pepper.
Wrap tortillas in a clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with 1/4 cup chicken mixture and roll tightly. Arrange seam side down in baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15-2o minutes. Sprinkle with remaining cilantro and top with remaining sauce.

(I just puree the rest of the sauce and cilantro and pour it on there BEFORE I bake it. Along with the remaining cheese.) 

 

Creamy Chicken Tacos

This is easy and delish....what I'm all about! The maple syrup is surprisingly so good! Enjoy!

www.jamiecooksitup.blogspot.com Time: 10 minutes prep! + 5 hours to cook Yield: 6 servings Recipe created by Jamie Cooks It Up! 5 FROZEN chicken breasts (don't you love it when you can start with frozen! Me too...) 1 1/2 C salsa 2 cans cream of chicken soup (I use 98% fat free) 2 1/2 T taco seasoning 1 T maple syrup (Yum. Trust me. It adds a lot of yum.... and I know you have some in your pantry!) 1 t lime juice (you can use bottled) 1 T butter 1/2 C sour cream (I use light) Serve over Tortilla chips or Tortillas. Top with tomatoes, onions, cheddar cheese, lettuce, perhaps a little cilantro, sliced avocado? Maybe we are gourmet after all! 1. Spray the inside of your crock pot with cooking spray and place the FROZEN chicken breasts inside. 2. In a small mixing bowl stir together all other ingredients but the butter and sour cream. 3. Pour the sauce over the top of the chicken. Cover and cook on high for 4 hours. 4. Take the chicken out of the crock and onto a plate. Shred it all up with a fork and throw it back in. 5. Add the little pat of butter and the sour cream, stir it all around until incorporated. 6. Cook for 1 more hour.

Cheeseburger Soup

Everyone in the family LOVED THIS!! SO GOOD AND SO EASY!!!

Ingredients:
1/2 pound ground beef 
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
2 cups of Cheddar Cheese (mild or medium)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings

Fluffy Honey Wheat Dinner Rolls

These Rolls were DELICIOUS and more healthy than the other rolls I love making. So fast and easy to make too!!! Time: 60 minutes total Yield: 16 rolls Recipe from Jamie Cooks It Up! 2 C wheat flour 2 C white flour, divided 3/4 C hot milk 3/4 C hot water 1/4 C honey 1 t salt 6 T butter, softened 1 T yeast (I use active dry) 1. Preheat your oven to 170 degrees. 2. Into a stand mixer place 2 cups wheat flour (I used freshly ground hard white winter wheat...but any wheat flour will do). Add 1 cup white flour and 1/4 cup of honey. 3. Pour yourself 3/4 cup of milk and heat it up in the microwave for 2 minutes. Add it to the mixing bowl along with 3/4 cup hot water. Your hot water should be hot to the touch, but not so hot that it burns your hand when you touch it. :) 4. Add 1 teaspoon of salt and 6 tablespoons softened butter. Turn the mixer to low-speed and allow the ingredients to blend together for about 1 minute. 5. Add 1 tablespoon of yeast (I use active dry). Mix for about 30 seconds. 6. While the machine is mixing add 1 more cup of white flour. Allow the dough to mix for another minute or so. The dough should start to pull away from the sides of the bowl. This is an indication that you have enough flour. If the dough remains stuck to the sides of the bowl then sprinkle a bit more flour (up to 1/2 a cup) into the bowl. Once you have the correct amount of flour added, turn the mixer to medium speed and let the dough mix for 5 minutes. 7. Grab a 9x13 pan and coat the bottom and sides with some butter. 8. Place the dough into the middle of the pan. 9. Using a sharp knife, cut the dough into 16 equal pieces. Then roll each piece into a ball. 10. Place the pan into your warm oven and let the rolls rise for about 15 minutes, or until doubled in size. 11. Turn your oven up to 350 degrees. Leave the rolls in the oven while the temperature rises. Allow the rolls to bake until golden brown. Mine took about 13 minutes. 12. Remove the pan from the oven and brush soft butter over the top of each roll. 13. Allow them to rest in the pan for about 5 minutes, then serve and enjoy!

CURRIED WILD RICE & CHICKEN CHOWDER

CURRIED WILD RICE & CHICKEN CHOWDER

I love this chowder – thick, rich, without being full of fat and calories. Chicken chunks paired with chewy wild rice – just a touch, enough to give the illusion without too many added carbs…easy and filling. The ingredients list is long, but it’s quick to put together!
Serve this with warm whole grain rolls for your family and maybe a chopped green salad.
~~~~
Because  I didn't have certain ingredients I substituted some and omitted others. Like just used Basamati rice, didn't have any zucchini, sage or chives  on hand and just used my dry parsley.  It turned out amazing still!!

Made these amazing Rolls to go with it



1/4 cup wild rice
3/4 cup water
2 tablespoons olive oil
2 teaspoons butter
1 medium onion, diced
3 cloves garlic, minced
2 carrots, shredded
1 stalk celery, diced
1 small zucchini, diced
1/4 cup flour
4 cups low-sodium chicken broth
1 1/2 cups 2% milk (Skim would work…will be less rich, but will taste fine, if you’d rather)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried chives
1/2 teaspoon dried thyme
1/4 teaspoon sage
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon yellow curry powder
2 cups shredded chicken breast (or vege: use the Morningstar Chicken meal-starters, shredded)
2 teaspoon fresh, minced parsley
.
In a small saucepan bring wild rice and water to a boil. Reduce heat and simmer, covered, for 25 minutes or until tender. Drain if necessary. Set aside.
.
Over medium heat in a large pot add olive oil, butter, onion, and garlic. Cook for 15 minutes or until golden and soft, stirring occasionally. Add carrots, celery, and zucchini. Cook for 10 minutes. Stir in flour very well and cook for an additional minute. Add the cooked wild rice, chicken broth, milk, salt, black pepper, bay leaf, chives, thyme, sage, nutmeg, and curry powder.
.
Reduce heat to low and simmer for 25-30 minutes or until vegetables are tender and soup is thickened. Remove bay leaf. Stir in chicken and fresh parsley. Heat through. Makes approx eight 1-cup servings.

Pizza Braid

I was babysitting a couple girls the other day (only B was home) so once he went down for a nap we did some baking. Mom taught me how to make this a while back and I love doing it when I make bread!! The one I made the other day was probably the best one I did! SO GOOD! and of course EASY!

So I just pull out a loaf or loaf and a half amt of Bread dough out for this. Roll it into a large rectangle, fill the middle slice the sides with a pizza cutter. Fold the top in and start braiding. Really just alternate folding over sides. fold up the bottom and let rise. bake for the same amt of time as bread (maybe a little longer)

Filling
        this is the one I did the other day and loved
Sauce (I usually just make my own with a sm jar of tomatoe sauce, Italian seasoning, garlic pwder and salt and pper)
Cheese ( Mozzaralla)
Polish sausage, about 3 inches of it chopped
Red onion Chopped (not a lot)
Green Bell peppers (sliced)
and a little more sauce and cheese on top for good measure

You can fill this with chicken and bbq sauce or whatever your favorite pizza is! Have fun with it!

Zuppa Toscana

So whenever we go to Olive Garden Brent get's the endless Zuppa Toscana soup while I pig out on whatever my heart desires. This recipe is so good and almost, if not exactly like OGs. Brent text me today and said it is definitely as good as OG, even the 2nd day for lunch, I told him the worst part is that it's SO EASY! 

Time: 45 minutes

Yield: 10 servings

Recipe adapted from Two Peas and Their Pod

 

1 pound Italian Sausage (I used the precooked polish sausage and only like 3oz of it, I always cut down on the meat and I could cut down even more)

1/2 T red pepper flakes

1 large white onion, chopped

3 cloves garlic, minced

4 T crumbled bacon pieces (I used Hormel precooked bacon)

8 C chicken broth

2 C water

1 C half and half

2 large russet potatoes, sliced thin

3 C Kale, chopped

salt and pepper

 

I didn't follow these instructions and just cooked it how I thought it could be and it turned out great, not rocket science! I like the Kale to cook a little more than she does

1. In a large soup pot brown up your sausage with the red pepper flakes.

2. While the sausage is cooking, slice up your potatoes. Nice and thin, now.

3. Then quarter the slices.

4. Chop up your onions, and mince your garlic.

5. Once the sausage is cooked remove it to a plate, and pour your onions, garlic and bacon into the soup pot. Saute them, stirring frequently until the onions are transparent.

6. Add the broth and water to the soup pot.

7. Carefully pour in your potatoes. Bring the soup to a boil. Reduce the heat to a simmer and let the potatoes cook. Should only take about 10 minutes.

8. While your taters are cooking wash up your Kale.

Roughly chop up your Kale into small pieces.

9. Once your potatoes have cooked through, add the half and half,

and the Italian Sausage. Cook the soup just until it is heated through.

 10. Add your Kale, remove from the heat and serve.