real food. real life.
This winter hasn't let up yet. More snow forecasted for tonight and later this week. BOOOO!!!! And it's cold. It's a hassle to get Hannah all dressed to go outside and dangerous to go out for walks. So much ice, snow banks, yuck. I want spring!
So, when I get bored and angry I turn on some music and cook! I love trying something new in the kitchen and I'm always looking to try something new to post on here. This time, I was in the mood for a snack-type food that Hannah and I both could enjoy - and I wanted to use up a couple carrots from last week's CSA - so I give you 'Maple Carrot Applesauce Muffins'. The only positive of this long, cold, snowy winter is all of the cooking and baking that I've been doing. Lee is loving it!
I found a few recipes for carrot muffins and tweaked them to eliminate the dairy and refined sugar. The result is delicious! So moist and sweet from the applesauce and maple syrup. A great blend of spices that will make your house smell amazing!
Total Time: 10 minutes prep + 22 minutes bake
1 1/2 cup whole wheat flour (or sub other flour)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp sea salt
1/2 cup coconut oil
1/2 cup maple syrup
1 tsp vanilla extract
1 cup unsweetened applesauce
1 cup grated carrot
1) Preheat oven to 350 degrees fahrenheit and prep muffin pan with liners. I tried the parchment paper ones this time and they turned out great! They don't stick to muffin, interesting, it's up to you.
2) In a small bowl, mix together the dry ingredients.
3) In a larger bowl, mix with an electric mixer the coconut oil, maple syrup, egg, and vanilla. Then slowly add in the dry ingredient mixture until blended and sticky. Fold in applesauce and carrots until well combined.
4) Spoon into muffin pan and bake for 22-24 minutes, or until a toothpick comes out clean. Enjoy!! :)
I am so happy to have my oven back up and running! The sweet smell of baking is back in the kitchen! We're back to our homemade pizzas, breads, and my absolute favourite, roasted root veggies. Yum Yum. So, baked goods are coming folks. Be prepared! :)
With all this cold, dreary, icy, snowy winter, I have been cooped up most days in the house taking care of Hannah and the doggies. There is only so much to do in the confines of our little bungalo! I clean, tidy, organize, reorganize, plan, cook, play, bounce, practise tummy time, throw a ball... over and over again! Needless to say, the only way I sanely get through the week is to run off of a little schedule of sorts... and recently, I've gotten into watching a little daytime television while Hannah plays. And by daytime television, I mainly mean Netflix and the few random channels we get without cable. Anyway, the point of this story is that I've gotten into watching Rachael Ray and loving all the cooking. (Definitely a fan of cooking shows... really with the Food Network was a free channel... :( ) After watching a little RR and then checking out her website, I came across this recipe for squash muffins. I had a nice squash in the fridge from our CSA and knew I could easily clean up the recipe from refined sugars and dairy.
So - here ya go! Brought to you by a little daytime television and my winter blues - a cleaned up, deliciously moist and sweet winter veggie muffin. :) Enjoy!
Total Time: 20 min prep + 35 min bake
1 cup whole wheat flour
spices: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp tumeric, 1/2 tsp salt
2 tsp baking powder
1/2 cup coconut oil
1 cup coconut sugar
1 cup cooked or grated squash
2 tsp vanilla extract
Handful of walnut pieces (optional for topping)
What to do:
1) Preheat oven for 350 degrees fahrenheit. Prepare muffin pan with liners.
2) Combine flour, spices, and baking powder. Set aside.
3) Blend together coconut oil and coconut sugar until grainy. Add squash, eggs, and vanilla. Blend together until smooth.
4) Add dry flour mixture to wet coconut mixture until everything is combined.
5) Spoon mixture into muffin cups until 3/4 way up. Sprinkle with walnut pieces, a little extra cinnamon, and coconut sugar if desired. Bake in oven for 35 minutes or until toothpick comes out clean!
Easiest soup there is and I don't think I've ever posted it. Sorry to anyone who read this. It's a common dish in our house, especially through the winter months with all of the root veggies we get in our CSA. I grew up eating it as well, my Dad often making something similar to this. It's very versatile. I often include a couple potatoes, carrots and onion, but then add whatever we have that need to be used up: celery, sweet potato, squash, parsnip, broccoli...
We often add some yummy sausage or bacon to it as well... it doesn't need it, but it sure tastes delicious! Haha, everything tastes good with bacon, right? :)
Here's the basic recipe. It goes well with a crust of homemade bread!
Total Time: 30 minutes or so.
Drizzle of Olive oil
1 onion, chopped
2-3 cloves of garlic, minced
3-4 medium sized potatoes (I leave skins on) , chopped
2-3 medium sized carrots (I also leave skins on) , chopped
Other vegetables of choice: sweet potato, parsnip, squash, broccoli, celery, etc.
Vegetable Broth (or other broth of choice) I use an organic version. Add enough that just barely covers the vegetables in the pot (amount varies on vegetables used)
Spices: I usually add 4-5 good shakes of basil, oregano, summer savoury, sea salt, pepper. Plus, a smaller amount of ginger and cinnamon.
Drizzle of milk of choice (coconut, almond, rice, hemp, regular, etc.)
Optional: Chopped bacon or sausage
What to do:
1) If using meat, cook first in pot or dutch oven until no longer pink. Remove and set aside. Drain off fat. Cook soup in the same pot for all the yumminess.
2) Heat oil over medium heat. Add onion and garlic and sauté until soft and fragrant. Usually about 3-5 minutes.
3) Add chopped veggies and stir. Cook for about 5 minutes until bottom of pan is browning. Add spices and keep stirring.
4) Add broth until it just touches the tops of the veggies. Do not cover the veggies too much or your soup will be too watery. Turn heat to high and stir.
5) Bring to a boil and boil until veggies are cooked well, about 10 minutes or so. Stir often.
6) Bring heat to low. Pierce veggies with a fork to see if they are nice and soft. Remove from heat and blend with blender or emulsifier until completely smooth. Add drizzle of milk of choice and continue blending until creamy smooth. Test taste and add more salt/pepper as needed.
7) Add meat back in at the end and stir to combine. (Optional)
Enjoy hot with a crust of bread! Oh, I am hungry now... :)
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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