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Crave-Worthy Recipes

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Cooking and canning your own crockpot applesauce

October is National Apple Month — but we don’t need an official title to tell us that. Apples are everywhere. Grocery stores, local shops, farmers markets. I’ve seen whole bushels for sale for just $6. They’re probably piling up in your fridge drawer by this point, and you may be wondering what to do with all of  them. Crockpot applesauce is your answer. A variety of apples works best when making applesauce. Granny Smiths are great, but mixing them with Gala, Fuji, Jonagold, Cortland, Yellow Delicious or pretty much any apple that is firm and full of flavor will make the best sauce. And what’s better still? You can make your applesauce and can it now, and be stocked for the rest of the year. You’ll eliminate loads of sugar from your diet along with whatever other scary preservatives go into store-bought applesauces. The whole process only takes an afternoon and your house will smell…

Broccoli Bisque: One pot, one blender, one bowl

I guess I never knew how tasty and easy soups were to make in the blender. Just simmer some ingredients in a pot; add to blender; serve in bowl and voilá! Here’s a puréed soup recipe I made with an unlikely ingredient: broccoli. It packs a ton of veggies into each serving, and the fresh, green color gives all kinds of healthy feel goods. This broccoli bisque recipe is a variation on my carrot ginger soup. The steps are largely the same. Just swap out the veggies. Broccoli Bisque Serves about 6 Ingredients 3 big handfuls of spinach, washed 1/2 stick of butter 1 large onion, chopped 4 tbsp. flour 2 cans vegetable broth (chicken broth is fine for omnivores) 7 cups broccoli florets (about 1 large head) 1/2 cup cream pepper salt 1 cup plain yogurt 1 lemon Directions In a large pot, melt the butter on medium heat. Sauté the onion until translucent, or…

The sweet heat of carrot coconut soup

The thing that Thai food gets just right is the balance of sweet and spicy. While the chili sauce raises the heat, the coconut cools it down. This soup takes notes from the Southeast Asian cuisine, but it’s completely accessible to everyday cooks. After becoming a huge fan of Carrot Ginger soup last year, I thought I’d expand my carrot cuisine, and try a different take — Carrot Coconut soup. While this soup would be good all year long, the colors and flavors make it perfect for fall. I served it with a gooey brie grilled cheese on multigrain bread and a smear of apricot jam. The consistency of this soup is perfect for dunking. Carrot Coconut Soup Serves about 4 Ingredients 1/4 butter 1 pound carrots, washed, chopped 1 large onion, chopped salt pepper 2 cups (1 can) vegetable broth, (chicken broth if non-vegetarian) 14 oz (1 can) coconut milk 3 tbsp…

Apple, brie soup with walnut crumble

It’s officially soup season. I’ve been going through a pot about every two or three days. Most times I make my own recipes inspired by whatever I have in the fridge. But to ignore other cooks out there, is to miss out on the fun of sharing ideas — and some really fantastic food, too. The name had so many craveable ingredients — brie, cheddar, walnuts, maple, apple cider — I had to try it for myself. Here is an apple, brie soup recipe I borrowed and altered a bit for my liking. It’s vegetarian and has a healthy punch from the flax and walnuts. Hope you enjoy as much as I did. *This soup would pair well with a roast beef or portobello sandwich. Apple, brie soup with walnut crumble Serves about 6 Soup Ingredients 2 tbsp olive oil 1 large onion, diced 2 cloves garlic, chopped 2 tsp fresh thyme (or 1 tsp dried) 2 cups…

Roasted Brussels sprouts with pecans, squash and cranberries

Think you don’t like Brussels sprouts? This recipe will change your mind. Brussels sprouts have made a major comeback, and for a good reason. They’re loaded with vitamin C, antioxidants, folate and fiber that will help keep you full and regular while lowering your change of heart disease and stroke. But if all you’ve had are mushy green sprouts soaking in some flavorless liquid, no wonder you don’t list them among your favorite foods. The key to enjoying brussels is the texture acquired while roasting. Brussels have thin leaves that become addictively crispy when done right — like a more filling kale chip. Blanching brussels first allows you to roast them at a higher temperature and achieve maximum crispiness. This gluten-free, vegetarian side dish of Brussels sprouts, cinnamon, squash, cranberries and pecans is a perfect addition to the Thanksgiving table — or any table. Brussels Sprouts salad with fall…

Pineapple Guacamole Recipe

Originally published Mar. 28, 2017 Sometimes all you want for dinner is a big bowl of guacamole — Let’s be honest. We’ve all had meals much worse than that. Avocados and pineapple are two of my favorite ingredients, so it only seemed natural to put them together to create one of my other favorite foods — guacamole. The sweetness of the pineapple pairs perfectly with the not-so-subtle jolt of heat from the jalapeño. Scoop this sweet, spicy, creamy, slightly crunchy (onion) combination onto a blue corn tortilla chip for a picture perfect bite.. I must admit, I came across this idea at a local restaurant that had a variation of a pineapple, bacon guac on the appetizers menu. I’m not much of a bacon fan, but if that’s you, feel free to crumble up some slices and sprinkle on top. Otherwise, this recipe is vegan and will only take you about 10 minutes Pineapple Guacamole Recipe Ingredients:…

Roasted Red Pepper Hummus Pinwheels

Here’s a fun way to use your roasted red pepper hummus. It’s a great after school snack for kids, or a great appetizer for game day. Serve it with your favorite ranch dressing or a healthier Greek yogurt version. The great part, you can include whatever veggies you have on hand, and it’s sure to still taste delicious. After all, hummus is good for making everything taste amazing. ​Roasted Red Pepper Hummus Pinwheels Yields 36 rolls/ Serves 4 Ingredients 4 large tortilla wraps (I used spinach flavor) 8 tbsp roasted red pepper hummus 8 thin slices of your favorite cheese (I used colby jack) 8 oz. of turkey, thinly sliced 1 cup roasted red pepper slices 1/2 cup canned mushrooms Directions Lay out the tortillas and spread 2 tbsp hummus over each wrap. Divide the turkey into 4 and top each tortilla with meat and two slices of cheese. Divide vegetables…

Wake up with orange, carrot, ginger juice

Orange, carrot, ginger juice. It seems too simple to call this a “recipe” — it’s only 3 ingredients long! But if you’ve only been drinking orange juice in the morning, there’s room improvement. Orange juice’s hefty dose of vitamin C is great for some morning pep, but why not pair it up with other pro-health ingredients and get even more greatness per gulp? Ginger is known to fight against infections and alleviate muscle pain and soreness, nausea and morning sickness during pregnancy. It’s also known to have anti-inflammatory effects, help indigestion, lower blood sugar, lower cholesterol, and it may even prevent cancer and protect against Alzheimer’s Disease. Carrots help prevent cancer, improve eyesight, boost immunity and control diabetes. Furthermore, fresh-squeezed juice gives you the most nutrition, so when possible, DIY. orange, carrot, ginger juice Serves 2 Ingredients 5 large carrots, washed 2 oranges, peeled 1 inch fresh ginger Directions Press all ingredients through a juicer. Pour and…

Homemade Roasted Red Pepper Hummus

I whipped up another hummus recipe this weekend — roasted red pepper hummus. This one is probably my favorite yet. The roasted red peppers and cayenne pepper give this dip a smooth and creamy texture with a delicious sweet heat. It’s bursting with fresh flavors. If you’ve only ever had store-bought hummus, you’re missing out. It’s so simple to make and easily customizable, you can have complete control over snack time no matter your diet. I roasted my own red peppers because it only takes about 20 minutes and keeps the salt content down. But you can use jarred red peppers from the grocery store if you’re in a hurry. ROASTED RED PEPPER HUMMUS Ingredients 2 medium red bell peppers (about one 10 oz. jar) 1 can of chickpeas (about 15 oz.) 1 lemon, halved 1/4 cup tahini 2 cloves garlic, minced 1 tbsp olive oil 1/4 cup water 1 tsp salt 1/4 cayenne pepper Directions Preheat oven to 450ºF. Cut…

Healthy Candy Corn Popsicles

It’s that time of year when the weather can swing wildly. You reach for swim suits one day and sweaters the next. When you’re mentally in the mood for fall, but temperatures aren’t quite there yet, consider bringing out the popsicle mold for one more hurrah. These cute candy corn inspired treats are perfect for those in-between weeks leading up to Halloween that are just too warm for cider or heavy sweets. And what’s better, unlike most Halloween treats, these popsicles are festive without containing any scary ingredients — nothing like traditional candy corn. Try your own yellow, orange and white recipe or check out my fall themed flavors below. This recipe isn’t overly sweet so feel free to add Stevia or another sweeter if you want more classically sweet candy corn popsicles. Healthy Candy Corn Popsicles Makes 10 popsicles Ingredients 1 cup vanilla yogurt 1 tsp cinnamon 1/2 cup frozen mango 1/2 cup fresh squash 1/2 cup orange…