Yellow Cakes

We have preschooler food fights.

I guess I am exaggerating... there is no fight.

I loose before it even begins.

I don't like - not at all.

I'll have a peanut butter instead.

No no no - not mine.

Anytime I can get Eva to eat something new...

I celebrate.

I might even do a little dance...

in the kitchen so she can't see me.

In my effort to un-box my baking...

I made these little corn muffins.

(sorry little blue box)

They were so yummy.

Moist corn-y and cake-y at the same time.

Crispy edges and soft middle.

A keeper.

You can top them with a little cheese,

diced jalapeños or tomatoes,

a sprinkle of brown sugar.

The best news...

Eva loves these "little yellow cakes."

Her favorite...

the sugar topped ones - who would have guessed!

Cornmeal counts as a vegetable right?

Honey Cornbread Muffins

makes six-seven muffins - double for a a dozen

adapted from these

Dry Goods

1/2 C cornmeal

1/2 C flour - 1/4 C of each all purpose and wheat

1/2 T baking powder

1/2 t salt

Wet Goods

1/2 C milk

1 egg

2 T oil/butter - I like coconut oil

1/4 C honey

Optional Toppings

diced jalapenos

diced tomatoes

shredded cheddar

brown sugar

Preheat oven to 400°.

Prepare muffin tins with a little oil or paper cups.

Mix dry ingredients and wet ingredients separately.

Add wet mix to dry and mix until just combined.

Divide into muffin spots.

Add toppings.

Bake 15 minutes until edges are browned and top is golden brown.

A Week

Over a week in on our month of veggies ...

and things are going really well.

I think I love it.

There have been a lot of recipes that are keepers.

Michael and I tried to think of something that was a bummer last night and couldn't.

Even this veggie slow cooker casserole that I was nervous about was delish!** 

I have been meaning to share some more of what we are eating.

My excuse is that dinner time around here is crazy town.

It is late, and I am trying to keep the troops happy...

and out of the kitchen and off the dinning room table.

By the time Michael finally gets home...

it is dark, I have a baby on my lap, and everyone is hungry.

When I finally remember to take a picture of dinner...

it is scraps and crumbs.

But those scraps and crumbs make a great lunch.
So here is my not-very-recipe-y lunch recipe.

I have had something like this almost everyday.

Fridge Cleaning Veggie Wrap

1 wrap or tortilla

2 tablespoons hummus, pesto, salad dressing, salsa, or guacamole

1 cup leftover roasted/sautéed veggies from the night before
1 cup leftover rice, quinoa, couscous or roasted potatoes

fresh toppings of tomato, lettuce, onion, cheese and/or cucumber
Pile it all on and eat.
Or you can warm it up in the stove
or I use our George Foreman grill press
or the microwave.

(Does anyone else still use a George Foreman?)

**We decided we would change the veggie casserole recipe by adding tomatoes to both layers,
adding mushrooms, and leaving out or changing the type of cheese.
The pre-shred Italian blend cheese isn't something we normally buy,
but maybe some good parmesan or asiago next time.

Craving Adjusted

I made these last week... 

and they were delicious.

Then I realized how similar they were to my other craving...

Ice cream, chocolate, banana, and peanut butter...
these have it all... less the ice cream.

I ate the first batch so I made them again.
A double batch this time.

I am eating one now.

They freeze well...

really well.

They have a good amount of protein

and are way better for you than the ice cream.

Oh, and because I jump ahead and don't read through...

you need to food process the batter.

I had to dump my batter out of the muffin pan into the food processor the first time.

It was really messy - just a heads up.

Chocolate Peanut Butter Banana Muffins

adapted from Dashing Dish

Preheat oven to 350°

1-3/4 c. old fashioned oats

3 egg whites

3/4 c. cocoa powder

1 really ripe banana mashed

1/2 c. vanilla or honey light greek yogurt

1/2 c. honey (or favorite sweetener: stevia, agave nectar, sugar)

1/2 c. creamy peanut butter

1-1/2 t. baking powder

1-1/2 t. baking soda

1/4 t. salt

1 c. hot water

Mix it all up...

You can soften the peanut butter in the microwave - but I didn't and it was fine.

Then it needs to go into the food processor or blender.

Mine is a small one - 4 cup size - so I have to do it it two batches.

If you have a big food processer - I would just put it there in the beginning.

Process or blend the batter until the mix is smooth and not chunky.

(Preheat oven to 350° - if you are like me and didn't)

Pour it out....

A bowl with a spout or a measuring cup works great.

I used a super large drink cup...

you know plastic ones from gas stations or baseball games.

My measuring cup was dirty and too small anyway.

Use a cooking spray on your muffin pan.

Or cute little muffin cups.

Fill each one about the same.

This batter makes 12 regular muffins and 24 of the mini's.

Bake 12 to 15 minutes...

Mine were good at 12 and I like one still hot from the oven.

The truth...

This is how I eat them.

Warm from the oven...

Or re-warmed from frozen in the microwave 30-45 seconds.

Split open with a little more peanut butter in the middle.

Hey... it's extra protein.

There are about 6 grams protein, 4 grams of fiber and about 150 calories per muffin...

with the honey...

not with the extra peanut butter.

 

backup not required

Have you ever tried a new recipe that made you nervous?

One where you had a back up dinner in the wings, just in case...

Well, when I was told that there was a slow cooker "roast" chicken recipe that was just as good, if not better than the oven made version... lets just say I was a skeptic.

I even put on my menu plan that we were having chicken and noodles that night... because there was absolutely no way there was going to be a tasty, browned chicken coming from a plugged in appliance  that sits on the counter while I run errands... 

no way jose... 

just too easy... right?

Wrong.

 

My husbands one and only complaint...

"the skin is so crispy - I had to eat it."

He normally goes the healthy route and goes sans skin.

I normally get his extras... not this time.

Here is where I would complain... 

if my mouth wasn't full.

**UPDATE**
I read the comments on the recipe and I made the following changes:
I used half of the salt they recommend figuring I could always add some - I didn't need to.
The chicken cooked about 5 hours on low... when it started to pull away from the bone.
My mom made it in a smaller slow cooker and it wasn't as crispy.  
She popped it under the broiler for 5 minutes and it was perfect.

Cabbage...

... is not one of the items I would purchase from the grocery.

I have never bought cabbage.

When I saw the pretty purple veggie in our veggie box, I was excited...

and a little scared.

A few google searches, and the "use what you have in the pantry and fridge" mentality lead to my version of Asian cole slaw.  

There could be many changes to this ingredient list.  

You just want to have some sweet (sugar, sweetener, honey, agave nectar), some sour (any vinegar, citrus) and some oil.  Add any other seasonings or flavorings that you wish.  It could be as simple as salt and pepper.  

Asian Cole Slaw

1/2 head of red cabbage shredded

1 carrot peeled and shredded

1/2 onion finely diced

1/2 green bell pepper diced

Dressing:

juice of one lemon

2 tbsp soy sauce

3 cloves minced garlic

2 tsp hot chili sauce - sriracha

3 tbsp sugar/sweetener

1 tbsp honey

2 tbsp rice wine vinegar

1/4 cup olive oil

1 tsp ground ginger

salt and pepper

Whisk dressing until smooth.  Pour over veggies and mix well.  Let everything come together in the fridge for at least 20 minutes.  Mix again before serving.

We had this with grilled veggie burgers and baked sweet potato fries.  Yum.

Now... I still have the other half of that cabbage...

Linking with Heidi at Me As A Mother.

Tomato Soup

Michael loves tomato soup from the can - the condensed Campbell's classic.

I  have never been a fan...

so I turned these...

into this...

using this recipe.  

It was garlicy, yummy, and so flavorful.

I loved it...

Michael ate it...

but confessed he would still rather have his old canned standby.

Anyone know a good tomato soup recipe that is close to the canned version (but better)?

Next spring, after all the leftovers of this soup are used, up I will try again.

Yes, I made that much soup... I really thought it would be a winner.

I guess it was...

it converted a non-tomato-soup-eater into one... 

just didn't bring along the guy I made it for... 

I will eventually prevail over this canned concoction. 

Dinner

We had guests for dinner last night...

... guests that love food and love to cook.

Cooking for people who love to cook makes me excited...

and very nervous.

I tried a new recipe, and it was fabulous!

I wanted a garlic and herb marinated chicken - without using a pre-made marinade.  

(I was a pre-made junkie back in the day... I am trying to get away from packaged foods.)

I liked this recipe, but needed to make a lot of tweaks...  I wanted mixed herbs and I wanted lemon... so I came up with this...

Lemon, Garlic and Herb Marinade

for about 2-3 pounds of meat

1/3 cup red wine vinegar

1/3 cup lemon juice

1/2 cup olive oil

4 garlic cloves crushed

1/2 onion grated

1 tbsp kosher salt

1 tsp black pepper

1/2 tbsp crushed red pepper

1/4 tsp oregano 

1/4 tsp basil

1/4 tsp marjoram

1/4 tsp thyme

1/4 tsp rosemary

Mix and coat chicken (or pork) and let soak in the fridge for 2 hours at least.  

I started ours at at 8:00 am for about a 8 hour soak.

We grilled the chicken with the veggies above.

I made some quinoa and spiked it with pesto.

I bought jarred pesto... it was good.

The chicken was outstanding.  Lick your fingers good.