Monday, September 29, 2014

This blog has moved

I've decided to merge my two blogs.  I will still be posting delicious recipes whenever I get around to it, but they will now be posted on my other blog, Running for the Hills, along with posts about running, and photography, and whatever else happens in my life that I feel like sharing.  So please head over to Running for the Hills to continue reading my kitchen adventures.

Sunday, September 21, 2014

Pumpkin-Chicken Stew

Pumpkin-Chicken Stew
2 b/s chicken breasts
1 c pumpkin
2 cans diced tomatoes
(I used 1 garlic fire roasted, and 1 garlic-basil-oregano)
1 can white corn
garlic powder
ginger powder
turmeric powder

Put the chicken in the bottom of the crockpot, put everything else on top.  Cook on low for 5+ hours.  Test chicken with a thermometer to ensure it has been cooked fully.  Shred chicken or just break into large pieces like I did. 

Pumpkin-Basil Brownies

Awhile ago, I came across a recipe on Some The Wiser for Basil Brownies that sounded delicious.  I was going to make them, but then I ended up making Cinnamon Brownies instead. Today, I finally got around to making some Basil Brownies!  In the process, I compared 3 different brownie recipes : 2 of mine, and 1 from Some the Wiser.  Then, I created my own. (The new creation is in red pen).  Pumpkin was a necessary ingredient, because I just opened the first can of pumpkin this's time to start putting pumpkin in everything!

Pumpkin-Basil Brownies
3.5 oz 85% cocoa chocolate bar
13 tbsp butter
1 1/2 tbsp cocoa powder
1/3 c pumpkin
pinch of sea salt
scant tsp vanilla
2 eggs
scant 1 1/2 c white sugar
1 1/4 c white flour
3/4 c fresh basil 
1/4 c mini chocolate chips

Preheat the oven to 350. Break the chocolate bar into pieces, put into a microwave-safe bowl with the butter, and microwave 2-3 minutes until mostly melted.  Stir until melted completely.  Add the cocoa powder, pumpkin, salt, and vanilla, mix well.  Incorporate the eggs.  Mix in the sugar, then the flour.  Put the basil in a food processor and chop finely, then add to the batter.   Add the chocolate chips.  Grease a 9x9 pan, then pour in the batter.  Bake for 30 minutes.  A toothpick inserted into the center should come out clean.  

Sunday, September 7, 2014

Pickle-Pineapple Hummus

I finished a jar of pickles at lunch today.  I didn't want to just throw away all that pickle I came up with something to throw it in. There is still some leftover though, I'll have to think of something else crazy to use up the rest of it.

Pickle-Pineapple Hummus
3/4 c chick peas
1/4 c pickle juice
4 large spoonfuls crushed pineapple
garlic powder to taste
2 tbsp chia seeds

Put the first 4 ingredients in a food processor and blend together.
Transfer to a bowl, add the chia seeds.  (They will soak up the extra liquid)

Sunday, August 31, 2014

Roasted Yellow Squash Boat

Preheat the oven to 400.
Cut a large yellow squash in half, chop off the ends, and scoop out the seeds.
Drizzle with olive oil and sprinkle with garlic powder, ginger powder, oregano, and sea salt. 
Bake for 15 minutes.

Fill with quinoa and top top with pork tenderloin
(today's pork was rubbed with garlic powder, chili powder, oregano, and cumin) 

Due to the size of the squash, the skin may be too tough, but you can eat the inside!

Cinnamon Brownies

Cinnamon Brownies with Coffee Ice Cream

Cinnamon Brownies

(preheat oven to 350)

1/4 c butter, melted
1/4 c vegetable oil
2 eggs
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp salt
1 c white sugar
1/3 c cocoa powder
1/2 c flour
2 tsp cinnamon
1/4 c cashews, crushed

pour the batter into a 9x9 pan
bake for 20-25 minutes

Sunday, August 24, 2014

Fruity Chicken Salad III

Place two B/S chicken breasts in the bottom of a saucepan.  Sprinkle them with garlic powder and turmeric.  Throw some fresh basil leaves on top.  Add 1/2 c pumpkin beer, and fill the pot with water.  Put on the stove with medium heat.  When it boils, reduce the temperature, cover, and let simmer for 10 minutes.  Then remove the pot from the heat and let it sit, covered, for 20 minutes.  Then remove the chicken from the pot and shred it.

Mix the shredded chicken with mayonnaise, 2 spoonfuls of Basil-Cashew Pesto, 2 tbsp chia seeds, 1/2 c chopped sprite melon, , and a handful of dried cherries.