November 27, 2020
by Ashley
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Chana Masala

We found this great vegetarian curry dish that we have made several times to go along with Saag or tikka masala.

Ingredients

4 medium cloves garlic, chopped
1-inch knob ginger, peeled, roughly chopped
2 tbsp lemon juice, divided
Kosher salt
2 tbsp vegetable oil
2 tsp black mustard seed
1 tsp whole cumin seed
1 large onion, finely diced
1/4 tsp baking soda
2 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp turmeric
1 1/2 tsp garam masala
1 (14-ounce) can whole peeled tomatoes
2 (14-ounce) cans chickpeas, drained and rinsed
1 cup cilantro leaves, chopped

Directions

Combine garlic, ginger, 1 tbsp lemon juice and 1/2 tsp kosher salt in a small food processor and process until you create a fine past. Set aside.

Heat oil in a Dutch oven over medium-high heat until shimmering. Add Mustard seed and cumin and cook until they sputter and spit for a few seconds, and become aromatic. Add onion and baking soda and cook until onions are turning brown (3 – 4 minutes). Add 1 tbsp water to deglaze the pan and continue to cook. Repeat again with the 1 tbsp of water until the onions are a deep brown color. About 10 minutes

Add in garlic, ginger and chili paste and stir to combine. Then add in coriander, black pepper, turmeric and 1 tsp garam masala. Stir until fragrant.

Add in the can of tomatoes and crush them. Add in the two cans of drained chickpeas and cilantro along with 1/2 cup of water.

Bring to a simmer and cover slightly with a lid. Reduce heat to maintain a gentle simmer. Cook until liquid has reduced into a thick stew; 30 minutes.

Stir in remaining garam masala and lemon juice. Season to taste with salt.

Garnish with cilantro.

November 21, 2020
by Ashley
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Good Old-Fashioned Pancakes

I love this recipe from Allrecipes so much, I have used it for years. I am totally afraid that at some point I might go to try to find it, and it will be gone. So here it is, in my own recipe list so I can come back and make them over and over again.

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cup milk (many times we use almond milk)
1 egg
3 tbsp melted butter

Mix all ingredients until smooth in a large bowl.

Heat your griddle and scoop 1/4 cup of the batter per pancake. Brown on both sides and serve hot.

I usually double this recipe so I can freeze them for a fast and easy breakfast for my kids.

November 21, 2020
by Ashley
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Apple Cider Donuts

Our recently discovered love for cider donuts helped me to find this recipe on the Damn Delicious blog. I had a ton of fresh pressed apple cider left over and was either going to throw it away or do something with it. We are just not good about drinking cider or juice.

Apple Cider Donuts

3 cups apple cider
1 1/2 tsp cinnamon
3 1/2 cups all-purpose flour
2/3 cup brown sugar, packed
2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp nutmeg
6 tbsp melted butter
2 eggs

2 cups canola oil, to fry

1 cup sugar
3 tsp cinnamon

Pour 3 cups of apple cider into a sauce pan and bring to a boil. Turn the heat down and simmer (without a lid) until reduced to 1 cup of liquid. This took me about 1 hour.

In a large mixing bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and cinnamon.

In a large, 4 cup Pyrex, whisk together the melted and cooled butter, eggs and reduced apple cider.

Pour the wet mixture over the dry mixture and stir until just moist. Cover and set in the fridge until you are ready to use. At least 1 hour.
At this stage, I froze the dough in order to make them on another occasion. If you are going to make within a day, you can leave the mixture in the fridge.

Lightly flour a slip at and roll out the dough into 1/2 inch’s. Use biscuit cutters to cut rounds and doughnut holes.

Heat the 2 cups of canola oil in a Dutch oven to 375 degrees F. While the oil is heating, mix up the cinnamon and sugar.

Working in batches, cook the donuts until golden and crispy. 1 minute per side. Transfer to a paper towel lined baking sheet and let sit for 30 seconds. Then roll in the cinnamon sugar mixture to coat.

October 14, 2020
by Ashley
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Honey Lavender Syrup

One of my favorite lattes at the local coffee shop is a Honey Lavender Latte. This is my version of the syrup. Use sparingly as it is a strong flavor.

Honey Lavender Syrup

1 cup water
1/2 cup sugar
1/2 cup honey
1 tbsp Lavender

Bring all ingredients to a boil and let cook until the sugars are dissolved. Let cool and then store in a jar to use.

September 6, 2020
by Ashley
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Broccoli Cheddar Soup

This is Isla’s favorite soup. Since quarantine, she has requested it as it is the only soup she will order from Panera.

4 tbsp butter
½ medium onion, chopped
5-6 cloves garlic, minced
4 tbsp All purpose Flour
2 cups chicken stock
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
12 oz frozen broccoli florets
1 large carrot, finely chopped
1 cup heavy cream
1 cup milk
8 oz grated mild cheddar

Melt butter in a larger sauce pan and sauté onions and garlic for about 4 minutes, until starting to turn translucent. Stir in flour and keep stirring until it starts to turn brown. Carefully and slowly add in the chicken stock stirring it in as you go. This will help to alleviate clumps. Add in salt, pepper and paprika and stir. Pour in florets and carrot and let cook for about 10 minutes. Bring the heat down to low and add in the cream, milk and cheddar. Taste before serving.

September 6, 2020
by Ashley
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Shortbread Cookies

These are easy and delicious. Make sure to give yourself enough time to refrigerate the dough for 30 minutes before baking!

Ingredients

2 sticks butter
1/2 cup powdered sugar
2 cups all purpose flour
1 tsp orange zest (optional)

Mix all together and roll into baton. Cover with plastic wrap and refrigerate 30 minutes.

Pull out of the refrigerator and cut into round cookies. Place on a silpat lined baking sheet and bake in a preheated oven for 350^oF for 20 minutes or until browned.

Drizzle with melted chocolate if you prefer, but my family loved them plain.

September 6, 2020
by Ashley
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White Chicken Chili

A perfect fall meal.

1 tbsp canola oil
1 medium onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 15oz cans cannellini beans, drained and rinsed
1 15 oz can navy beans, drained and rinsed
3 cups cooked, diced rotisserie chicken meat
1 4oz can diced green chilies
¼ tsp cayenne pepper
2 tsp cumin
1 tsp oregano
Kosher salt, pepper
1 cup shredded Monterey jack cheese
4 sliced green onions

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic.

Cook 2 – 3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20 – 30 minutes.

Garnish with shredded cheese and onions and serve with sweet cornbread.

August 15, 2020
by Ashley
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Baba ganoush

2 long eggplants or 1 large eggplant
1 lemon, cut in half
2/3 cup tahini
Salt & Pepper

Peel the eggplant and dice into small pieces. Put into a sauce pan with a little water and squeeze half a lemon over them with a pinch of salt. Bring to a simmer and cook until softened. Drain the water from the sauce pan and transfer the eggplants into a blender. Squeeze the other half of the lemon (make sure to discard the seeds) and the tahini. Purée. Taste and add salt and pepper, a small bit at a time as it can become over salted quickly.

Serve with pita and fresh vegetables.

June 30, 2020
by Ashley
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Strawberry Shorkcake with Homemade Whipped Cream

Strawberry picking was great fun this week. This is another great recipe we tried with our fresh berries. It was perfect with homemade whipped cream.

Ingredients

1/2 cup butter softened
1 cup granulated sugar
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder

Preheat the oven to 350 degrees.

Cream the butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy. Add the buttermilk, eggs and vanilla and mix well. Add the flour, salt, and baking powder. Mix well until there aren’t any dry clumps remaining.

Grease a 9×9 spring cake pan and pour in the cake mixture. Bake for 25 – 30 minutes or until a toothpick comes out clean.

Serve with fresh strawberries and whipped cream.

Whipped cream is super easy to make on your own.

Whipped Cream

2 cups heavy cream
3 tbsp sugar
1 tsp vanilla

Whip the cream until thickened. Sprinkle over the sugar and vanilla and gently fold in with a spatula. Put in the fridge until you are ready to use!

June 30, 2020
by Ashley
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Pineapple Cake

Ingredients

2 1/4 cup all-purpose flour
3/4 cup sugar
1 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp kosher salt
1 tsp vanilla
20 oz can crushed pineapple
2 eggs

Preheat the oven to 350 degrees.

Grease a 9×13 pan. In a large bowl, whisk together the dry ingredients. Pour the entire can of crushed pineapple into the center along with the two eggs and vanilla. Mix together until combined. Pour into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.

Serve with freshly made whip cream.