{Simple} Pumpkin Soup

The simplest pumpkin soup starts with canned pumpkin and canned coconut milk. The links provided will take you to my favorite brands for use in this recipe.

I start with this recipe but skip the butter, chopped onion, and garlic. I also like to add 3 teaspoons of curry powder and salt to taste, depending on the saltiness of your bouillon cubes or broth.

Why? I don't care for the grease of the butter, and I prefer my soup to be super smooth. The orange juice and spices provide plenty of flavor!

The result is an unbelievably simple, flavorful, and filling soup for fall.

Enjoy!

(I love the convenience of shopping online and I think you will too. The links in this post are my referral links. Read my disclosure policy here.)

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The Secret to Crispy Kale Chips

If you have ever made baked kale chips, you already know that the secret to crispy chips is to start with thoroughly dry kale.

Of course you need to wash the kale, but how do you get the leaves completely dry after washing? The obvious answer is to use a salad spinner, and that's the first step.

Tear the kale leaves from the thick stem.

Dry using a salad spinner.


This is the salad spinner I use.

Now here's the thing. The salad spinner works fine, but to get all the moisture off the kale requires a second step.

Arrange the kale in a single layer on a lint free kitchen towel.


Tightly roll the towel with the kale inside. Gently squeeze the roll as you go to get every drop of water off.

When the kale is completely dry, I put it in a bowl, toss with a small amount of olive oil, and sprinkle with some Himalayan salt.

For spicy chips, I use a mixture of spices (see recipe below).

I like to bake kale in a roasting pan. I prefer the higher sides. The bottom of the pan is lined with parchment paper to prevent sticking.


Bake at 350 degrees until the edges are just brown, not burned, about 15-20 minutes.




Optional Spice Mixture for Spicy Chips:

½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (or less, to taste)
½ teaspoon Himalayan salt



(I love the convenience of shopping online and I think you will too. The links in this post are my referral links. Read my disclosure policy here.)

Quinoa, Avocado & Black Bean Salad {recipe}

We love this very simple, healthy, and delicious salad.

 1/2 cup quinoa
 1 cup water 
 1 large avocado, chopped 
 1 can black beans, rinsed
 ½ cup corn
 ½ cup diced tomatoes
 1/4 cup cilantro, chopped
 2 T diced onion (optional)
 2 T lemon juice

Prepare quinoa by placing into a small saucepan with 1 cup of water. Once the mixture comes to a boil, cover the saucepan and simmer until all of the water has been absorbed. Cool the cooked quinoa in the refrigerator before continuing. 

Combine remaining ingredients in a large bowl. Mix in the cooled quinoa and serve.

Enjoy!

Resources:

quinoa , herb scissors , Fiesta Fruit Bowl

This recipe was adapted from Nature's Bounty.

Copycat Coco-roons {recipe}

We love Coco-Roons for a delicious healthy treat. They are a healthy cookie-type snack available in a variety of flavors. We particularly enjoy the cacao-nib variety but they run about $7.99 for a 6 oz pouch at our local Whole Foods.

Since they can be expensive, we made our own. It's so easy!

Copycat Coco-Roons

(makes approximately 30 cookies)

3 cups shredded coconut

1 1/2 cup almond flour

1/2 t. sea salt

1/4 cup cacao nibs

3/4 cup grade B maple syrup

1/2 cup coconut oil

1 1/2 T. vanilla

Mix dry ingredients in a medium bowl. Add wet ingredients and stir until well combined.

Cover a baking sheet with parchment paper. Place dough in 1" scoops on the baking sheet. Bake at 200 degrees for about 1 hour.
Enjoy!

Resources:

shredded coconut , almond flour , sea salt , cacao nibs

maple syrup , coconut oil , vanilla , scoop

(I love the convenience of shopping online and I think you will too. The links in this post are my referral links. Read my disclosure policy here.)

This recipe has been linked to The Tips & Tricks linky party.

Our Favorite Pumpkin Muffins

I love fall baking!  Here is one of our fall favorites. For more pumpkin recipes, check out the free ebook from Farmer's Market.

This recipe, adapted from the Addictive Pumpkin Muffin recipe at allrecipes.com, makes 36 muffins.

Ingredients

4 3/4 cups all-purpose flour

4 cups white sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons nutmeg

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground cloves

6 eggs

1 (29 ounce) can pumpkin

1 cup unsweetened applesauce

1 cup chocolate chips

Directions

1.Preheat oven to 350 degrees F. Grease three 12 cup muffin pans, or line with paper muffin liners. 

2.In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the chocolate chips into the batter. Spoon batter into the prepared muffin cups.

3.Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Cincinnati Five-Way Chili

This family favorite is a great make-ahead and freeze recipe.

1 tablespoon olive oil

1/2 yellow onion, finely chopped

1 or 2 large garlic cloves, finely chopped

1 pound ground beef

16 ounces tomato sauce

6 ounces tomato paste

28 ounces diced tomatoes

1 cup milk or water

6 bay leaves

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon vinegar

1 teaspoon dried red pepper flakes

1 teaspoon chili powder

1 teaspoon gound cumin

1 teaspoon dried oregano

3 tablespoons brown sugar

1/2 pound thin spaghetti - cooked

toppings:

warm kidney beans

grated cheddar cheese

chopped raw onions

Saute onions in olive oil. Toward the end, add the garlic. Add ground beef and brown. Drain off any fat.

Add all remaining ingredients, except spaghetti. Cook slowly for 2 hours. Add water, if needed, so that it doesn't get too thick.

Serve over spaghetti. On the side, serve desired toppings.

Serves 6


If you decide you like this recipe as much as I do, you will want to check out how I prepare the spice mixture in advance to speed up the preparation time.

Sweet Potato Fries

After many attempts at sweet potato fries, I have finally found a recipe we love. It is a combination of several recipes I found online from various sources.

We like to use smoked paprika to make these more spicy. If you prefer a milder version, you may want to use conventional paprika.

The trick to getting crunchy fries, instead of chewy limp fries, is to soak the fries in cold water for 20 to 30 minutes before coating and baking. It makes a big difference!

Seasoning (for each large sweet potato):

1 teaspoon sea salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

¼ teaspoon smoked paprika

Olive oil for coating

Large sweet potato

(One large sweet potato will make enough fries for 2-3 people if used as a side dish)

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Cut off any pointy tips at the ends of the potato (skinny tips on the fries will burn). If desired, peel sweet potato. You may wish to leave the skin on for additional nutrients. Cut the sweet potato into fries approximately ¾ inch in width.

Soak freshly cut fries in cold water for 20 to 30 minutes, then drain.

Combine seasoning ingredients in a small bowl. Toss fries in olive oil (just enough to lightly coat the fries). I like to use a mister to spray the fries, then toss. I have more control over the amount of oil used that way. Sprinkle fries with seasoning and toss to coat.

Spread fries in a single layer on prepared baking sheet. 

Bake until fries are tender and golden brown, about 20 minutes, stirring after about 10 minutes.

Cool slightly before serving.


Click here for a printable version of this recipe.


Photo Credit

Make Your Own Taco Seasoning

Image Credit

I never use packaged taco seasoning because it usually contains msg. Instead, I make my own using this recipe. It is an adaptation of a recipe found at allrecipes.com. It's less expensive than those little seasoning packets and much healthier.

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper

Combine ingredients in a bowl. Store in an airtight container.

I use this recipe wherever a recipe calls for taco seasoning. It's a family favorite!

Slow Cooker Chicken Taco Soup

This is one of my favorite slow cooker recipes. It has been adapted from a recipe found at allrecipes.com. Although it may seem strange to put beer in the soup, it really does add a unique flavor. I have made the soup without the beer (substituting chicken broth) and it's good that way as well. It's just a matter of taste.

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 oz.) can chili beans
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 (12 fl. oz.) can or bottle of beer
2 (10 oz.) cans dices tomatoes with green chilis, undrained
1 (1.25 oz.) package taco seasoning--or make your own using this recipe
3 whole skinless, boneless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture pressing down slightly until just covered by the other ingredients. Set slow cooker on low, cover, and cook for 5 hours.

Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken into bite-sized pieces. Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

This recipe freezes really well. It's one of those recipes that is almost better after being refrigerated or frozen.

Do you know what's in your freezer? Get ideas on how to organize your freezer here.

Dilly Lemon Rice Blend

I wrote about how we use and store rice blends at our house here.

Here's the recipe for another favorite rice blend recipe that we often use when we have fish for dinner.

Dilly Lemon Rice Blend

4 cups uncooked long grain rice
5 tsp. lemon peel, dried and grated
4 tsp. dill
2 tsp. chives
2 tsp. salt
8 tsp. instant chicken flavored base (this is a powder, not granules)*

*I use Vogue Cuisine Instant Chicken flavored base which I found at my local health food store.

Prepare as you would plain rice. I use one cup of mix and 2 cups of water.

This is a great speedy side dish when you are having fish for dinner and it's so handy having it all mixed and stored in the pantry.

Use Rice Blends for a Speedy Side Dish

Anything that can be mixed ahead of time will speed up your dinner preparations. I use rice blends whenever I am in need of a speedy side dish to complete a meal.

I prepare the entire recipe (4 cups of rice) and store in the pantry. When I'm in need of a side dish, I simply measure one cup of the mix and prepare as I would plain rice (using 2 cups of water).

The blends are stored in these plastic containers. The containers have a wide mouth and screw-top lid. I use my label maker to clearly label each container.

I have several rice blends in my pantry but this one probably gets the most use. I make this when we have tacos or quesadillas to round out the meal.

Spanish Kick Rice Blend

• 4 cups uncooked long grain rice
• 1 Tbsp. chili powder
• 2 tsp. cumin
• 1 tsp. salt
  
  
  For another side dish option, check out my recipe for Dilly Lemon Rice Blend.
  

Potato Leek Soup

Here's another yummy dairy-free soup made with coconut milk.

 The original recipe called for a can of light coconut milk. I never purchase light coconut milk since it is really only a mixture of regular coconut milk and water. Buy a can of the regular, add your own water, and save.

Potato Leek Soup

1 Tablespoon olive oil
2 cloves garlic, minced or pressed
1 large or 2 medium leeks (white part), sliced
3 medium organic potatoes, peeled and diced
4 cups chicken broth
3/4 cup unsweetened coconut milk
3/4 cup water
1 teaspoon oregano
1/2 teaspoon pepper
pinch of sea salt (or to taste)
pinch of cayenne (optional)
1/4 teaspoon dried thyme

In a soup pot over medium heat, heat olive oil. Add garlic and leeks. Cover and cook about five minutes until leeks are soft.

Add potatoes and stir to mix. Add broth and spices. Bring mixture to a boil. Reduce heat to medium-low and simmer until potatoes are soft, about 15 to 20 minutes.

Puree using immersion blender. If using a regular blender, let mixture cool slightly. Transfer to blender in small quantities so that blender does not overflow. Return to soup pot.

Add coconut milk and simmer 10 minutes to blend flavors. Taste and adjust seasoning.

Serves 4

Adapted from a recipe found on quantumvegan.com

Curried Corn Chowder with Coconut Milk

Photo Credit

I tweaked a recipe from epicurious.com to come up with a dairy-free corn chowder. Coconut milk and coconut oil replace the typical cream and butter in this recipe resulting in a very tasty chowder.

Serves 6

1 large yellow onion, diced
2 cloves of garlic, peeled and minced
1/8 teaspoon dried thyme (or 1/4 teaspoon fresh)
2 tablespoons coconut oil

2 cans (15 oz. each) organic whole kernel corn

4 cups chicken broth
1 teaspoon sugar

2 tablespoons coconut oil

1 tablespoon curry powder

1 can (14 oz.) coconut milk

1 tablespoon fresh chopped cilantro (optional)
1 tablespoon salt (or to taste)
a few turns of freshly ground pepper

In a large soup pot, melt coconut oil over medium-high heat. Saute onion, garlic and thyme in the coconut oil, stirring occasionally. When the onion begins to soften, lower the heat to medium and cook for 10 to 15 minutes until the onion becomes translucent.

Add corn, broth and sugar. Bring to a boil. Lower heat and let simmer for 30 minutes.

In a small saucepan, melt the additional 2 tablespoons of coconut oil over medium heat. Add curry powder and cook until the mixture becomes fragrant, about 3 to 5 minutes.

Remove soup from heat to puree. If you are using an immersion blender, puree the soup in the pot. Otherwise, let the soup cool slightly. Transfer small amounts of soup to a blender and blend until smooth. Puree approximately half of the soup. Return pureed soup to the large pot.

Return the pot to medium heat and stir in the curry mixture. Stir in the coconut milk, cilantro, salt and pepper and cook another 15 minutes until the flavors have blended.

Serve warm.

Homemade Turkey Stock

Don't through away that turkey carcass!

It's so easy to make great-tasting homemade turkey stock with what's left of your Thanksgiving turkey. I like to use a slow cooker, but you could also use a large pot and let the stock simmer on the stove.

Toss into your pot whatever you have left of your turkey--bones, skin, and any scraps of meat left hanging on the bones. 

Add a generous amount of chopped onions, carrots, and celery, including the leafy ends and the onion skin. Chopping the vegetables will release more flavor, but I don't chop them too fine so that they are easier to remove after cooking.

Cover with water and add approximately 1/2 tsp. thyme per quart of water and 1/4 tsp. sage per quart of water.

Simmer for 8 to 10 hours. If using a slow cooker, cook on low for 8 to 10 hours.

Using a fine mesh strainer, strain the stock into another pot and refrigerate. Remove any fat that appears on the surface.

Stock may be frozen for up to 6 months.

Photo Credit

This post is linked to House of Hepworth.

Breakfast Brown Rice

Until recently, I had never heard of eating rice for breakfast. But now I am so glad that I have. Rice is very frugal, healthy, and so filling. It's a great way to start the day.

For a printable version of this recipe click here.


Brown Rice Breakfast
(per serving)

1/2 cup cooked brown rice
2 tablespoons slivered almonds
2 tablespoons dried fruit
1/4 cup milk, to taste
1 tablespoon honey or maple syrup
dash of vanilla
sprinkle of cinnamon

Mix all ingredients in a small saucepan. Over medium heat, stir frequently until heated through.

Any type of chopped or slivered nut may be used. Dried cranberries, blueberries, or raisins are especially good in this recipe.

This post is linked to Slightly Indulgent Tuesday.

Chocolate Chip Pancakes

Here's my healthy, nondairy version of chocolate chip pancakes. When you use coconut oil, you won't miss the dairy ingredients one bit. Our favorite coconut oil is Nutiva Organic Extra Virgin Coconut Oil and I have found the lowest prices for this product on Amazon.

I also add ground flax for the health benefits. We add 1 tablespoon of ground flax to this recipe which is very noticeable and makes for a hearty pancake. Begin by adding 1 teaspoon and work up from there if you are unsure.


Since I make this recipe often, I make up the dry mix and store it in the refrigerator.

For a printable version of this recipe click here.


1 cup flour
3 tablespoon sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
ground flax to taste (I use 1 tablespoon. I grind the flax seed in a coffee grinder)

1 egg, scrambled
3/4 cup water
2 tablespoons coconut oil

1/4 cup chocolate chips

In a medium bowl, whisk together flour, sugar, baking powder, salt, and ground flax.

In a small bowl, lightly beat the egg. Add water and coconut oil.

Add this mixture to the dry ingredients and mix until batter is moistened. Stir in chocolate chips and combine.

Drop batter by 1/4 cupfuls onto heated skilled and cook until lightly brown on both sides.



For more great recipes visit The Chic and Crafty Party and  Slightly Indulgent Tuesday.

Frozen Banana Bites

This is simply the easiest, tastiest frozen treat ever.

I generally keep a bag (or two) of frozen banana chunks in the freezer to be used in our favorite peanut butter and banana smoothies. So I started with frozen banana chunks, although fresh would work as well.

Here's what you need:

2 bananas, cut into bite-sized pieces (about 5-6 pieces per banana)

1/4 cup chocolate chips

1/4 cup creamy peanut butter

Here's what you do:

Line a tray or plate with parchment paper. 

Place chocolate chips and peanut butter in a microwave safe bowl. Place in microwave for about 1 minute. Stir to combine, continuing until smooth.

One at a time, dip banana pieces in the melted chocolate mixture, then place on prepared plate. Place in the freezer until chocolate hardens.

I started with frozen banana chunks, so my banana bites were ready to eat immediately (a big plus!). If you begin with fresh bananas, you will want to set these in the freezer until the chocolate hardens and the banana is frozen.

Super simple. Super yummy.

This post is linked to House of Hepworths,  Sundae Scoop, Weekend Wrap Up Party, Sweet Tooth Friday, Friday Favorites, Chic and Crafty Party, House of Joyful Noise, Tip Me Tuesday, Weekend Warrior and Melt in Your Mouth Monday.

Nutty Blender Waffles (GFCF)

This is not your typical waffle recipe. For starters, it's both gluten free and dairy free. It's also a little heavier than most waffle recipes and very filling. It's a great make-ahead-and-freeze recipe. Just pop them in the toaster for a quick treat.

We like to simply sift powdered sugar over them instead of syrup.

1 cup coconut milk
1 cup water
2 1/4 cup oats (I use Bob's Red Mill Gluten-Free Rolled Oats)
1/2 cup peanut butter
2 tablespoons brown sugar
2 teaspoons baking powder

Just put it all in the blender and blend for about a minute. Let stand for about 10 minutes. That's it! This recipe makes three Belgium waffles in my waffle maker.

This post is linked to Sundae Scoop, I'm Lovin' It, Chic and Crafty Party and Transformation Thursday.

Coriander-Crusted Salmon

With wild sockeye salmon now in season, this is the perfect time for this super-simple dinner. The recipe is adapted from Publix Apron's Simple Meals. This dinner is very quick to prepare, yet so tasty.

3 tablespoons ground coriander

1 teaspoon sea salt

1 teaspoon pepper

1 1/2 lb. salmon filets

2 tablespoons olive oil

In a small bowl, combine coriander, salt, and pepper. Rub mixture on both sides of salmon.

Place olive oil in a large saute pan. Heat oil on medium-high. Cook salmon until it flakes easily (3 to 4 minutes per side). Serve with Chickpea and Artichoke Salad.

Chickpea and Artichoke Salad

1/2 cup marinated artichoke hearts, finely chopped

1/2 cup canned chickpeas, drained and rinsed

5 oz. bag baby arugula

3 tablespoons balsamic vinegar

1/3 cup olive oil

1 teaspoon sugar

1/4 teaspoon sea salt

1/8 teaspoon pepper

Whisk vinegar, olive oil, sugar, salt, and pepper until blended.

Toss arugula, artichoke hearts, and chickpeas. Drizzle with dressing and toss. Serve topped with coriander crusted salmon.



This recipe is linked up at Friday Favorites, Remodelaholic's Anonymous,  Tidy Mom, Chic and Crafty Party and House of Hepworths.

Granola Clusters

I have been making all sorts of granola bars lately, but the one problem with bars is that they tend to be crumbly. When you want a pop-in-your-mouth treat with zero chance of crumbs, a switch to granola clusters will do the trick. Although they take longer to create than do bars, clusters are perfect for in the car or school lunches.

This recipe makes approximately 60 1-inch clusters.

1 cup pecans
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almond meal
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup dried cranberries
1/4 cup honey
3 tablespoons natural peanut butter
1 tablespoon water
1/2 teaspoon vanilla extract

Line a baking sheet with parchment paper and preheat oven to 350 degrees.

In a food processor, combine pecans, sunflower seeds, and pumpkin seeds. Pulse to a coarse meal.

In a medium bowl, combine the processed mixture with almond meal, cinnamon, and salt. Mix well to combine. Add dried cranberries and stir to mix.

In a small bowl, combine honey, peanut butter, water, and vanilla. Stir until smooth. Add this to the dry ingredients and mix well.

Using wet hands (makes it a lot easier), form dough into 1-inch balls or clusters. Arrange on the prepared baking sheet.

Bake for 15-20 minutes until golden brown. Cool completely before eating or storing.


Find more great recipes at Healthy Recipes, Tickled Pink, Friday Favorites, Foodie Friday and Chic and Crafty.