Oat Snackles

Oat Snackles
This is quickly becoming a favorite in my household.  It is vegan, gluten free, and oil free.  Don't worry, they are still oh so yummy.  I found the recipe at plantpoweredkitchen.com.
Enjoy! 

1 cup rolled oats
1 cup oat flour

1/3 cup raisins (or cranberries, or combination of both)
1/4 cup unsweetened finely shredded coconut or hemp seeds
1 tsp baking powder
1 tsp cinnamon
1 tsp lemon or orange zest (optional, but I really liked it with the orange)
¼ tsp sea salt
few pinches freshly grated nutmeg
1/2 cup unsweetened applesauce (see note for substitution)
1/4 cup pure maple syrup (see note)
2-3 tbsp non-dairy chocolate chips (optional if needing sugar-free)

Preheat the oven to 350°F. Line a baking sheet with parchment paper.  In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well. Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated.  Use a cookie scoop (or take spoonfuls, about 1 1⁄2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack.  Makes 12-14 snackles!

Savvy Subs and Adds: You can substitute 1⁄2 cup of pureed overripe banana for the applesauce. Since very ripened banana is typically sweeter than unsweetened applesauce (and also a little thicker), you can then reduce the maple syrup to 2 to 3 tablespoons and add 1 to 2 tablespoons of nondairy milk.
Sweetener Note: To make these snackles slightly sweeter, add either extra raisins, or 1 to 2 tablespoons of an unrefined sugar such as Sucanat or coconut sugar. You can also add another 1 tablespoon of maple syrup (note that adding much more liquid sweetener will change the consistency of the batter).

Chocomole

No, I would not eat this with chips, unless they were cinnamon and sugar.  In an effort to tame my oil and sweets a bit, and support my daughter, I started searching for new dessert delights.  I happened upon this one through a blog called Plant-Powered kitchen.  She found it in the Engine2 Diet cookbook.  It was fantastic and the kids loved it.  There are so many variations you could do.  We ommited cinnamon and used mint extract.  We also put it over frozen strawberries.  It is a nice thick pudding, sure to please the chocolate lover.  We tripled the recipe and it was more than plenty for all of us.  It is quite filling.  Hope you enjoy it.

Chocomole

1 avocado (don't go too ripe or it will be overpowering)
1/3 cup pure maple syrup (I used agave and less)
1/4 cup cocoa powder
1 tsp vanilla
1/4 tsp sea salt
1/4 tsp cinnamon (I used mint extract)
1/4 cup water (or more if needed)

Process everything in a food processor or blender.  Add water as needed until smooth.
Enjoy!

Roast

Hello family,

Here in Utah we are experiencing *hopefully* our last bit of cold weather.  It snowed last night and I think it's supposed to be rainy for another week.  I'm taking advantage by making the last few cold weather meals that I can fit in.  One of my favorites is roast.  I'm not a big meat person, so it's a pretty big deal to have a meat recipe that I really like.  It's not the healthiest way to cook roast, I'm sure, but I love it and that way Justin gets a big chunk of meat once in awhile out of our kitchen.  We are lucky to have family that give us grass-fed beef occasionally and we use it sparingly so it lasts longer.  We also bought a large roast from Costco and made this for the Christmas Eve dinner we had with the Packards and Waltons.  I made it again last week and just ate the last of the leftovers for breakfast.  Some times you just gotta have meat and potatoes for breakfast, ya know?  I usually serve it with mashed potatoes and some greens.

Jodi's Roast

• 1 roast (2-4lbs? Not really sure)
• 1 packet ranch dressing mix
• 1 packet brown gravy mix
• 1 packet onion soup mix (or italian dressing mix)
• 1 cup water

In the morning, combine all ingredients in a slow cooker and cook on low 6-10 hours.  Baste or turn roast several times during the day so that it stays moist. Use drippings for gravy by mixing in a small amount of milk, cream or roux.  Serve.

Chicken Tikka Masala

I took a stab at Chicken Tikka Masala tonight (Justin says I ROCKED it).  It's such an iconic dish, made by so many restaurants and recreated by so many home chefs.  I had a few ideas that didn't mesh with what I was reading so I just combined what I thought with what I was reading and came up with this.  Apparently, it makes a world of difference to marinate the chicken and roast it separately.  Now I know.  May I never forget.

It may look complicated, but for me it was a home run.  Homemade Tikka Masala that my husband and I love just as much as Bombay House's.  I have all of these items in my kitchen regularly, so I can make it any time....I have 3 hours....ha...

Chicken Tikka Masala

• 1 cup yogurt [I used my homemade plain, unsweetened yogurt]
• 1 TB lemon juice
• 2 tsps cumin
• 1 tsp cinnamon
• 1/2 tsp cayenne
• 1 tsp pepper
• 1 TB minced ginger [I used a scant tsp powdered ginger, but it would be better with fresh]
• 2 tsps salt
• 2 tsps garam masala
• 1/2 tsp ground coriander
• 3 chicken breast, cut into bite-size pieces

Combine ingredients and marinate 1-3 hours.  Grease baking sheet and bake at 450 degrees for 15 minutes.  [I stirred and drained the meat after each 5 minutes]  Set aside.

• 1 lb tomatoes, quartered
• 1/2 medium onion, roughly chopped
• 5 cloves garlic, peeled and halved
• 1 jalapeño, seeded and chopped
• 2 TB olive oil
• 1 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 tsp cumin
• 1 tsp paprika

[I did this while the chicken was marinating] Combine ingredients in a baking dish and roast at 375 for 1 hour.  Let cool slightly and puree in blender.

• 1/2 medium onion, diced
• 3 TB vegetable oil
• dash of powdered ginger
• 1 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• salt and pepper to taste
• 1 small can tomato sauce
• 1/2 cup heavy cream

Saute onion in vegetable oil until soft.  Add roasted tomato mixture and spices.  Simmer for 5-10 minutes and add chicken, tomato sauce and cream.  Adjust salt and pepper.  Serve with cooked rice.

Popcorn crazy

So we have started a new tradition of popcorn every Sunday evening (or possibly rekindled from my youth in Colorado?).  So what you say?  We do not do ordinary popcorn.  I thought I would share our first few with you.  We have enjoyed them all.  For those of you who shared New Year's with us, this is the kettle corn I brought.

Kettle Corn
1/2 cup coconut oil
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
1 1/2 tsp water
1/2 cup popcorn air popped

Combine all ingredients but popcorn and cook for 4-6 minutes until sugar has dissolved.  I cooked mine on medium high.

Pour over popcorn and stir well.  Allow to cool.

Poppy Chow
I recipe chocolate peanut butter stuff for puppy chow from the family cookbook.  Pour over 2 batches air popped popcorn.  Can add powdered sugar or leave off.  I left it off and thought it was wonderful, but a bit messy.  Refrigerate before attempting to eat.

Carmel Marshmallow Popcorn
2 batches air popped popcorn
1 batch caramel from family cookbook recipe for caramel popcorn
mini marshmallows

Make caramel according to recipe.  After removing from heat, add a few handfuls of marshmallows.  Stir until melted.  Pour over popcorn and stir.  Sticky and yummy.

Jello Popcorn
8 cups popped popcorn
1 cup peanuts (optional)
1/4 cup butter or margarine
3 Tb corn syrup
1/2 cup firmly packed light brown sugar or granulated sugar (I used turbinado)
1 small pkg jello (I used raspberry)

Preheat oven to 300.  Line cookie sheet with foil or parchment.  Toss popcorn and peanuts in large bowl. 

Place butter and syrup in small saucepan; cook on low until butter is melted.   Add sugar and gelatin; stir until gelatin is completely dissolved.  Bring to boil on medium heat.  Reduce heat to low; simmer for 5 minutes.  Pour over popcorn and toss to coat well.  Spread in pan.

Bake 10 minutes.  Cool.  Eat. Yum!

Johnny Appleseed Cake

For all you healthy food fanatics out there.  Here is a delicious cake recipe, that can be made with whole wheat flour, no eggs. no sugar and no oil.  Enjoy!

2 c. applesauce
2 c. whole wheat flour
1/2 c. honey
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 cup raisins (optional)
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Blend all ingredients (I did it with a spoon in a bowl--no mixer mess involved).  If cake seems a little dry, add up to another 1/2 cup applesauce.  Pour into a pan greased on the bottom only.  Bake in 9 x 13 pan for 30 to 35 minutes.

I had this cake for breakfast this morning.  Why not?  Well, not the whole cake.  Anyway, ENJOY!

Sesame Flax Chicken

Now before you go thinking this is some bland, too-healthy recipe for dry, not-fun chicken, STOP. You have to understand that I am writing this post. I don't write food posts. So you have to know this is worthwhile.

Jodi was out and about doing some shopping with the kids, and I was home from work with the opportunity to come up with something for dinner. When I opened the fridge, all I saw was a grand void of random assortments, and no leftovers to choose from. Not in the mood to explore too much, I went to our trusted Blendtec Blender recipe book. There it was. Something with meat. Done.

To my happy surprise, the recipe was simple, and we had everything for it. That = happy me. And to my even greater surprise, it was simply and wonderfully delicious. Not to mention it was the juiciest chicken I have ever tasted, let alone made! 

So here you have it:

Sesame Flax Chicken

• 1 slice whole wheat bread, toasted
• 1/4 C flaxseeds
• 3 Tbsp sesame seeds
• 2 Tbsp wheat germ
• 2 Tbsp dried parsley
• 1/2 tsp crushed red pepper
• 4 (4oz) chicken breast halves

Preheat oven to 400º F. Add ingredients except chicken to blender jar and secure lid. Blend on low-medium for 35 seconds or until mixture is crumby. Set an oven-safe cooling rack on a large baking sheet or jelly roll pan. Dip marinated or seasoned chicken breast halves [I seasoned the chicken with Montreal Chicken Seasoning] in crumb mixture. Set breaded chicken on rack [spray the rack first] and spray with cooking oil [the more you spray, the crispier it will be]. Bake for 15-20 minutes [I baked it for 25 minutes] until done and juices run clear when chicken is pierced.

And there you have it. Simply delicious. We served it with some buttered brown rice. The prep time on this was less than 10 minutes. And that is for me, so if you are actually someone who cooks more than once a month, it should take you half that.