Kate had to plan and prepare a meal recently for her Faith in God requirements. She chose this soup and it was delicious- even better the next day too! We all loved it and it was easy enough for a kid to make. :)
1/4 cup all-purpose flour (can use gluten-free flour)
2 (15 ounce) cans vegetable broth (low sodium is fine)
1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
1/2 cup shredded cheddar cheese (we used white cheddar)
Salt and black pepper, to taste
Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
I don't have words to describe how incredibly delicious this was. So, I'll just say it was melt-in-your-mouth, buttery perfection. Seriously one of the best desserts I've ever had in my life. If you want to blow the socks off of someone, make this.
8 – 6 oz. ramekins raw turbinado sugar (any raw sugar or Sugar in Raw), to coat the bottom of the ramekins
1 c. unsalted butter, softened
2 oz. cream cheese, softened
1 c. granulated sugar
¼ tsp. baking powder
¼ tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
½ c. buttermilk
1 ½ c. all purpose flour
8 fresh strawberries, sliced (optional, for garnish)
mints leaves (optional, for garnish)
Cream cheese layer:
4 oz. cream cheese, softened
½ c. granulated sugar
1 ½ tsp. vanilla extract
2 c. strawberries, fresh or frozen
¼ c. granulated sugar
1 Tbsp. fresh lemon juice
Preheat the oven to 325 F. Prepare the ramekins by generously coating
the bottom and sides with cooking spray. Put 2 teaspoons of the
turbinado sugar on the bottom of each ramekin. Swirl the sugar along the
lower ½ inch and bottom of each ramekin.
In the bowl of a stand mixer, cream the butter, cream cheese and
sugar. Beat for 30-60 seconds. Add the baking soda, baking powder, salt
and vanilla extract; Mix well. Add the egg and beat for 30-60 seconds.
Add ½ cup of the flour. Beat for 30 seconds. Add half of the buttermilk.
Beat for 30 seconds. Add another ½ cup of the flour. Beat for 30
seconds. Add the other half of the buttermilk. Beat for 30 seconds. Add
the last ½ cup of the flour and beat for 30 seconds.
Cream Cheese Layer:
Beat all the ingredients in a small bowl until combined. Do not overbeat.
Place all the ingredients in a blender and blend until smooth. Store in the refrigerator.
With an ice cream scoop, place two even scoops of the cake batter in
each ramekin. Top with about 2 tablespoons of the cream cheese layer.
Bake in a 325 F oven for 30 minutes or until the top is golden and a toothpick comes out clean when inserted.
Let the cakes cool for 10-15 minutes. Gently turn them over onto a
dessert plate to release them from the ramekins. Top with a scoop of
vanilla ice cream. Drizzle the strawberry sauce over the ice cream, cake
and plate. Garnish with sliced fresh strawberries and a mint leaf.
Serve warm. (You can also serve the cake in the ramekins.)
I think Christian consumed 3,000 calories of these. He literally ate half the pan. They were soooo yummy! Oh, and I didn't have all of the cheeses she called for, so I just used medium cheddar and parmesan cheese (shredded) and it was delish!
the key to this dish is the evenly sliced potatoes. It will be nearly
impossible to accomplish this feat by hand, since the potatoes need to
be sliced 1/8-inch thick. I don’t have a mandoline, which would work
perfectly, however, a slicing disk on a food processor/shredder works
great and in a pinch, I’ve used the slicing side of my box grater.
1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8-inch thick
Salt and pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken broth
the oven to 350 degrees and adjust an oven rack to the middle position.
In a large bowl, toss the cheeses and cornstarch together until evenly
a large gratin dish (about a 2- to 3-quart dish), shingle half of the
potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese
mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the
remaining potatoes, shingling them neatly and evenly. Sprinkle another
1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
the cream and the broth in a large measuring cup and pour the mixture
over the potatoes. Top with the remaining cheese mixture and bake until
golden brown and a fork inserted into the center slides in easily with
little resistance, 75 to 85 minutes. Let the potatoes cool for 10
I am not a huge fan of ham, so I decided to make pork for our Easter dinner last night. This recipe did not disappoint. It was seriously amazing. I loved the sweet and savory flavors. And it was so fast and easy!
cup pure maple syrup (not imitation or pancake syrup), divided (meaning
you'll use half at first and save half for later in the recipe)
1/4 cup molasses, light or mild
1 tablespoon red wine vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon ground ginger
1/4 cup cornstarch
2 tablespoons sugar
1 tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
2 tablespoons vegetable, canola or coconut oil
the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar,
paprika and ginger together in a liquid measuring cup or bowl; set
cornstarch, sugar, salt, and black pepper in small bowl until combined.
Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork
tenderloins dry with paper towels, then roll in cornstarch mixture until
evenly coated on all sides. Pat or shake off the excess cornstarch
(really important or the excess coating can get gummy).
a 12-inch nonstick skillet, heat the oil over medium-high heat
shimmering and hot. Place both tenderloins in the skillet, leaving at
least 1 inch in between and cook until well browned on all sides, 5-6
the tenderloins to a lightly greased oven-proof wire rack set in rimmed
baking sheet. If you don't have a rack that size, the tenderloins can
be placed on a lightly greased baking sheet - the coating on the
undersides of the pork may be a bit soft after baking but it will still
off any excess grease/fat from the skillet and return it to medium
heat. Add the syrup mixture to the skillet, scraping up any browned bits
with a wooden spoon, and simmer the mixture until it is reduced
slightly, 1-2 minutes.
1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using
the remaining glaze, brush each tenderloin with approximately 1
tablespoon glaze. Roast the pork for about 15-20 minutes, until an
instant-read thermometer inserted in thickest part of tenderloins
registers 130 degrees. Brush each tenderloin with another tablespoon
glaze and continue to roast another 4-6 minutes until an instant-read
thermometer inserted in thickest part of tenderloins registers 135 to
140 degrees. Remove the baking sheet from the oven and brush the pork
with the remaining glaze. Let the pork rest for 10 minutes.
the tenderloins rest, stir the remaining 1/4 cup maple syrup into the
reserved 1 1/2 tablespoons glaze (you may need to warm the reserved
glaze slightly if it has thickened). Brush each tenderloin with the
glaze (it's ok if there is some remaining; read on). Slice the pork into
1/4- to 1/2-inch slices and serve with the remaining glaze.
Chocolate chip energy balls (no bake)
Adapted from the healthymaven.com
1.5 c rolled oats
1/2 c protein powder (I used chocolate)
1 t cinnamon
2 T flax or chia seeds
1/2 C smooth peanut butter (or any nut butter)
1/3 C chocolate chips (I used mini so they would go further)
2-4 T liquid (water, milk, almond milk)
Mix all dry ingredients except for chocolate chips. Add PB and honey and liquid. Stir in chocolate chips. Form into golf ball sized balls. Refrigerate for at least thirty minutes before eating. Store in freezer and take out as needed. This recipe is so adaptable! Add any kind of protein powder and liquid and you could add craisins or raisins. Options are endless. I made them with water! So good and about 136 calories and 6 G protein per ball. I made sixteen balls out of this recipe.
I made these for a school function last week (using the hummus recipe posted right below this) and they were a hit! I kept sneaking bites before I sent them off- they are super refreshing and extremely healthy (vegan if you can find a vegan tortilla). They were gone so fast at the event and it made a ton! You could keep the ingredients in the fridge, ready to go if you need a quick and easy lunch, or cut small and serve a crowd.
Yummy Sandwich Wraps
Bell peppers (all colors)
Deli sliced turkey (optional- omit for vegan/vegetarian)
Just spread hummus on one half of the tortilla (half-moon shape), spread the veggies lengthwise that have been cut into long, thin strips across the tortilla, throw a couple slices of turkey and roll. I spread a bit more hummus as I rolled it up to help it stick together.
Roll it up tight and let rest while you roll the next. When you're finished rolling, start with the first one you rolled and slice diagonally, leaving off the ends.
I've never made my own hummus before because you can pretty much get it at any store, but I went for it. The good? It was amazing!!!! The bad? I will never buy store-bought again and I'm forced to make my own now. You have to go the extra step and peel the chickpeas to make this as smooth as butter- I promise it only takes a few minutes. And, I got Tessa involved and she loved to help! This recipe is from the Ottolenghi cookbook, which is kind of a huge deal around these parts... it is bonafide stuff. You have to let it rest for a while, to let the flavors come together, before it reaches optimal deliciousness.
1 3/4 cups drained chickpeas (from a 15-ounce can) 1/2 cup tahini paste 2 tablespoons freshly squeezed lemon juice, or more to taste 2 small cloves garlic, roughly chopped 3/4 teaspoon table salt, or more to taste Approximately 1/4 cup water
Olive oil, paprika, pita wedges (brushed with olive oil and sprinkled with a combination of sesame seeds and sea salt), and/or carrot sticks [optional] to serve.
For canned chickpeas: Peel your chickpeas. I find this is easiest when you take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin.
In a food processor (I used my blendtec), blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.
Taste and adjust seasonings, adding more salt or lemon if needed. I do recommend that you hold off on adding more garlic just yet, however. I find that it “blooms” as it settles in the fridge overnight, becoming much more garlicky after a rest, so that even if it doesn’t seem like enough at first, it likely will be in the long run.
Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with pita wedges or carrot sticks.