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Tuesday, 3 June 2014

Crockpot Honey Orange Chicken


Adjusting from one child to two is an experience. It is well worth it but combined with volunteer commitments it doesn't leave much time for anything else. I have still been cooking but for the most part haven't been measuring, not the best thing when I want to post a recipe. I'm easing back into posting my recipes again, starting with this adaptation of my most popular recipe; sweet and sour chicken. Let me know in comments how you like it.
Enjoy!


Honey Orange chicken

1 diced green pepper
1 diced red pepper
1 can of diced pineapple with juice
1 diced onion
2 inch minced ginger
4 garlic cloves minced
2 large chicken breasts diced
3 tsp Orange zest

Sauce
1/2 cup honey
3 tbsp soy sauce
1/4 cup cider vinegar (You can use white if you want the cider is just a nicer flavour)
5 tbsp frozen orange juice concentrate

Slurry
1/3 cup cornstarch
1/3 cup water


Whisk together all the ingredients for the sauce.
Place the rest of the ingredients except for the slurry in the crockpot, pour sauce over.
Cook on low for 5 hours.
15 minutes before serving whisk in slurry.
Serve over rice or noodles

Monday, 28 October 2013

Dairy free cheesy mushroom baked rice

 We got our first snowfall of the season here, This is my mind calls for oven roasted meals. I wanted to make something that was filling and savory and rice based. I came up with this recipe and it seemed to fit the bill of what I was looking for.


Dairy Free Cheesy rice
1/3 cup nutrtional yeast
3tbsp onion flake
1/2 tbsp garlic powder
1 tsp each of pepper, salt,and  mustard powder
2.5 c  sliced mushrooms
3/4 cup shredded daiya chedder
3 cup cooked rice
1 cup soy milk
2 tbsp coconut oil


Mix first 6 ingredients together in a bowl,
Put into a greased casserole dish
Pour soy milk over it all and dot coconut oil over top
Bake covered at 400F until hot and done (About 40 minutes)

Sunday, 29 September 2013

Blueberry Waffles, eggless, dairy free

I was dreaming about making brunch last night, I woke up and was so disappointed that my dream wasn't real. So I came down poured myself a cup of coffee and started making waffles, in the past I have tried making them from other recipes but they always left me disappointed and not quite what I was looking for. This time I used the little bit of knowledge I have about baking to create my own recipe, it seems to work well. I may change it over time to make it better but it is a REALLY good start



3 tsp baking powder
1 tbsp cornstarch
3 tbsp water
2 c unbleached white flour
1 cup pastry flour

1/4 cup sugar
1 tsp vanilla
2 1/2 cups milk
1/4 oil
1 1/2 cups frozen blueberries

In small bowl whisk together first three ingredients.
In another small bowl cream oil, sugar, vanilla, Add milk and stir again
Mix two flours and add all the wet ingredients, stir well, depending on your humidity level you may need to add more flour or more milk.
Place in a preheated oiled waffle maker and cook until golden, mine takes 6 minutes with the heat at 3/4 high.

Thursday, 26 September 2013

Pie crust

Pie crust and I have a love hate relationship. I love to eat it, hate to make it. In the past I have always ended up with chewy tough crust. Today I didn't! The difference was today I used my food processor to cut in the shortening and I rolled out the crust on a silpat to make it easier to lift.
I used two recipes not just one, though I guess since I altered them both I could call it my own, though not really. Recipe source #1 Recipe source #2


Double pie Crust


2 cups All Purpose Flour
1/2 teaspoon salt
2/3 cup Organic palm shortening- frozen chopped in cubes
6 tablespoons really cold water

(I did not write these instructions they are for the most part straight copy paste from Recipe 1)

Measure the flour into the processor with the regular blade attached. Add shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
Stop the machine, dump the crumbly dough into a bowl, and gather the dough into 2 balls with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator.
 Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Wednesday, 25 September 2013

Pork Apple chops or Pork Apple tenderloin




1\2 tsp sage
1/2 tsp cinnamon
1/2 tsp ground cloves
1/8 tsp ground ginger
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1  quartered onion
1 Apple quartered and seeded (optional)
4 bone in pork chops or pork tenderloin
2 cups apple sauce

In a greased crockpot layer onion along the bottom
(Optional: Layer apple over top onion)
In a small bowl mix together first 7 spices and mix well
Coat pork chops/ tenderloin in spice blend
Place pork resting on onions Pour apple sauce over them
Cook on low for 6-8 hours

Sunday, 22 September 2013

Oatmeal blueberry muffins


I woke up in the middle of the night craving muffins, so this morning instead of making the standard waffles or pancakes I made some muffins. I didn't have everything this recipe called for but it seemed like a great place to start from, and indeed it was. 


Blueberry muffins

Makes 18 small muffins

Ingredients
1/2 cup melted coconut oil
1/2 cup palm sugar
3/4 cup warmed soy milk
1 tsp apple cider vinegar
1 1/2 tsp spice (I used gingerbread spice, you could use cinnamon or whatever you choose)
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup Old fashioned oats
1 1/2 cup whole wheat pastry flour
1 tablespoon aluminum-free baking powder
1 cup blueberries (frozen, thawed)


Preheat oven to 400 degrees Fahrenheit. Line cupcake tins with liners.
Mix together sugar, soy milk, vinegar, spice, and coconut oil until combined.
In a small bowl mix together remaining dry ingredients.
Pour dry into wet and mix until no clumps remain. 
Fold in blueberries
Using a spoon place in muffin tins 2/3 full
Bake for 18 minutes or until they test done.

Thursday, 5 September 2013

Sunflower butter chocolate no-bake crunch bars



I have been craving something sweet with the pregnancy. Problem is I can't put my finger on it as to what I have been craving! I appealed to my local Facebook moms group for suggestions and was overjoyed to have a variation of this recipe shared with me. I used this recipe as a place to start. I think the hardest part of this recipe is waiting for it to cool so you can cut and eat them.
I forgot to take a picture of these before we ate them at, pregnancy cravings at their worst!


Sunflower butter chocolate no bake crunch bars.

1 cup sunflower butter
1/2 cup honey
1/2 cup coconut oil
2 cups old fashioned oats
1 cup crisp rice cereal
1/2 cup cocoa powder
3/4 cups dark chocolate (I used a chopped up chocolate bar)
1 teaspoon vanilla extract

Melt the sunflower butter, coconut oil and honey together in a large bowl stirring once half way through (My microwave which is a weak one took 3 minutes)
Whisk in Cocoa, stir in chocolate and vanilla and microwave until chocolate is melted. (I only did 40 seconds)
Stir in oats and crisp rice cereal and continue stirring until evenly coated
Pour into a greased 9×13 pan (I used a tupperware with a lid) and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.
When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.