Easy (organic) Brownies from scratch!

Easy (organic) Brownies from scratch!

Never ever buy brownie mix again!  Here is all you need & you can easily get all these ingredients organic.

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Prep time: 5-10 min

Bake time: 30-35 min

Hardware needed: measuring spoons, measuring cup, brownie pan (8×8, or 9×9 pan), mixing bowl

Ingredients:

-6 tbsp cocoa (organic)

-1/4 cup butter (organic)

-dash or two of salt

-1/2 teas of vanilla extract

1/3 cup of flour (Organic white or wheat)

1 cup of sugar (organic)

2 eggs (organic)

Optional but recommended- chocolate chips 1/4 of bag – 1/2 bag

First, put the cocoa and butter in a microwavable bowl and melt.  Watch closely and when ready mix well together. Should be like a very thick mud like this:

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Then add the salt vanilla, flour and eggs.  Mix well.  I recommend waiting to add the chocolate chips until last because if you add it with everything else it will make it just harder to mix! It is looking tasty!

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Try a 1/4 of a bag to start, they will be sweet.

Spray pan with olive oil or grease, poor brownie mixture in.  It will be thick but it will fill out the pan when baking.

Organic Brownies from scratch

Pop it in the oven at 325 for 30-35 minutes.  I eat them when they are still warm from the pan with ice cream!

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Easy Asparagus Tart

Easy Asparagus Tart

It is that time of year again where asparagus is plentiful.  One of my husbands favorite dishes that I make is an asparagus tart!  It is quick to make and is more a treat than a chore to eat this veggie dish!

Ingredients:

  • .75- 1 lb asparagus (one bunch at the grocery store)
  • 4 oz Swiss cheese or a sharp cheddar shredded (approx 1 cup)
  • 1 leek or 4-6 green onions
  • 2 tsp mustard
  • 1/2 cup mayo or miracle whip
  • 2 eggs
  • 1/2 cup milk
  • approx 1/4 txp ground black pepper
  • 1 graham cracker pie crust or normal pie crust
  • approx 1 Tbsp of oil

Kitchen gear you need:

  • Medium mixing bowl
  • cutting board
  • knife
  • med to large frying pan (or pyrex dish if you shortcut, see below)
  • measuring cups
  • measuring spoons
  • fork or whisk
  • cookie sheet

Time: 15-20 min prep, 25 min bake time

Temperature: 375 degrees

1. Turn on burner to a medium heat with your frying pan on it w/ approx 1 tbsp of oil in it.  While the oil is heating up slice the green onions or your leek into thin slices. Add to the pan.

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2.  While the green onions are cooking grab your asparagus and cut or snap off the woody ends.  I like snapping off the ends because they naturally snap off where the woody part starts, when you cut off the ends you are guessing approx where the woody ends begin.  To snap off ends grab the cut end of the asparagus with your right hand and grab the middle of the stem with your left and then bend- it will snap where woody turns to tender stem.  Discard ends and cut remaining asparagus into 1 inch pieces.  Add the asparagus to the onions. Turn on oven to preheat to 375 degrees. SHORTCUT ALERT:  Put the asparagus and green onions into a Pyrex dish covered and microwave for approx 3-4 minutes until the asparagus is still crisp but partially cooked (will be a brighter green).

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3. While the asparagus is cooking (4-6 minutes)  work on mixing up the tart mixture.  Remember to stir asparagus occasionally, asparagus will not be fully cooked but partially (still crisp but a darker green) when you take it off.  In a medium mixing bowl combine the eggs, mayo, pepper, mustard and milk.  Then take a whisk or fork and quickly mix together until only little lumps exist.  See picture below.

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4. Next place the asparagus into the graham cracker pie crust and put the shredded swiss cheese evenly on top.

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5. Slowly pour the tart mixture over the asparagus and cheese- SLOWLY!  If you do it too fast it will run over the edges because it won’t go through the cheese and asparagus quick enough (learned through personal experience!).  See picture below…. my graham cracker crust had an incident so sadly it was broken up but it still tastes the same!

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6. Next place the pie crust on a cookie sheet to make it easy to get in and out.  Place in oven.  Bake approx 25 min until you see some golden brown on the top.

Enjoy!

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Super Bowl Chili

Nobody wants to be stuck in the kitchen during the Big Game. Here are a few recipes you can make them ahead time and keep them warm until kickoff! Use an all-natural slow cooker sauce made of vegetables and seasonings speeds up the prep time.

Super Bowl of Chili – Three Ways! Beef, Turkey and Veggie


SLOW COOKER SUPER BOWL OF BEEF CHILI
Ingredients
1-2 lbs lean (90%) ground beef
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) red kidney beans (rinsed and drained)
1 can (approx. 15 oz) pinto beans (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions
Place meat in slow cooker.
Add beans.
Sprinkle spices over beef and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of meat, beans and spices. Cover and cook on low for 8-10 hours or high for 4-5 hours or until meat is fully cooked.
With large spoon thoroughly stir cooked chili, breaking up ground beef into chunks and then into smaller pieces with back of spoon.
Serve in bowls and enjoy!
Makes 8-10 servings

SLOW COOKER TURKEY CHILI
Ingredients
1-2 lbs ground turkey
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) black beans (rinsed and drained)
1 can (approx. 15 oz) yellow corn kernels (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions
Place turkey in slow cooker.
Add beans.
Sprinkle spices over turkey and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of turkey, beans and spices. Cover and cook on low for 8-10 hours or high for 4-5 hours or until meat is fully cooked.
With large spoon thoroughly stir cooked chili, breaking up ground turkey into chunks, and then into smaller pieces with back of spoon.
Serve in bowls and enjoy!
Makes 8-10 servings

SLOW COOKER VEGETARIAN CHILI
Ingredients
1 lb chopped portobello mushrooms
1 lb diced extra firm tofu
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) cannellini beans (rinsed and drained)
1 can (approx. 15 oz) dark red kidney beans (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions
Place mushrooms and tofu in slow cooker.
Add beans.
Sprinkle spices over veggies and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of vegetables, beans and spices. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir thoroughly and keep warm in slow cooker until ready to eat.
Serve in bowls and enjoy!
Makes 8-10 servings

Note: If you prefer less heat, chili powder can be reduced in any of these recipes by 1 tablespoon. On the other hand, if you like your chili hot, add a dash of hot sauce or cayenne pepper to taste. Also, feel free to get creative with your ingredients!

Take an extra 25% off Jesben Slow Cooker Sauces & all products at Abe’s Market with code SNOWDAY until 2/1!

 

What’s your favorite super bowl recipe?

Grandma’s Zucchini Bread!

Grandma’s Zucchini Bread!

Grandma’s zucchini bread was my FAVORITE growing up and still is.   My Grandma would make this for gatherings and birthdays and it always quickly disappeared!  I have been making this bread myself for probably a good 10 years, it disappears in a flash anywhere I take it.  😆 I can make it year round from zucchini from my garden that I shred and freeze (see below for more info on how to).  This recipe freezes well so I recommend making 4 loaves at a time and popping the extras in the freezer for when you need something quick to take to party or potluck!

Here’s how to make it yourself….
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Green Bean Casserole from Scratch…w/ GF option

Green Bean Casserole from Scratch…w/ GF option

That’s right I am going to show you how to make Green Bean Casserole without a can of Campbells Condensed Mushroom soup!  It really isn’t hard- trust me!

So I looked at a few recipes online and then made up my own….. so here we go.

Serving Size: A 9×13 casserole dish

Prep Time: 30 min

Cook time: 35-45 min

Ingredients:

  • 4 cans of green beans OR 8 cups of blanched cut green beans  (I used 4 pints I canned this year)
  • 1/2 cup of finely chopped yellow onion (don’t have yellow, use what color you have)
  • 4 cloves of garlic pressed
  • 2 Tbsp of flour (if you are making this GF use GF variety such as rice flour)
  • 1 cup chicken or vegetable broth
  • 16 oz of mushrooms finely chopped (pick what you like)
  • 1 cup sour cream
  • 1/2 cup whipping cream
  • 1/2 cup shredded (extra) sharp white cheddar
  • Salt if you want up to 1/2 teas
  • 1/4 teas ground black pepper
  • A few tbsp of butter or olive oil
  • 1 can of fried onions (you can get healthier ones at Whole Foods, local co-op than the typical Frenchs)  NOTE: if you are making GF you can use almonds to give the dish a crunch or you can fry your own onions (I have attempted once and failed, plan on trying again)

IMG_2275Kitchen Gear you will need:

  • 9×13 casserole dish (Pyrex, cake pie etc)
  • A large fry pan  (12″ should do the job)
  • A spatula

Temperature: Preheat oven to 350° ideally but if you can other things in the oven at 375 that works too 🙂

Here we go:

  1. Heat up your saute pan on Med to Med-High, put a couple tablespoons of butter or olive oil in it.  Add onions first, cook 3-5 min then add the mushrooms & garlic.  Cook another 5 min until the onions are translucent & the mushrooms are soft.IMG_2270
  2. Next add in the cream, sour cream and broth.   Stir.  Add in the flour by evening dusting it over the mixture.  Stir quickly.
  3. Add cheese, stir until melted in.  Here is what it looks like…yep cream of mushroom soup!IMG_2278
  4. Put green beans in casserole dish.
  5. Turn off heat and carefully pour mixture over beans into casserole dish.  Make sure all the beans are covered..you should be able to smear the mixture to cover them easily.  Sprinkle onions or almonds on top.
  6. Bake for 35-45 min until you can tell it is boiling in the casserole dish and the onions are crunchy (if you used onions).

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ENJOY!!!

 

Peanut Butter Cookies Gluten Free (3 ingredients)

Peanut Butter Cookies Gluten Free (3 ingredients)

Ok so you gotta try this recipe out before the New Year.  I am saying this because it isn’t a cookie you should be eating when on a diet which is a lot of peoples New Year resolutions!  I was looking for a simple recipe to make that was gluten free for work so everyone could enjoy them.

Peanut Butter Cookies Gluten Free

Makes: 2 dozen cookies

Ingredients:

  • 2 cups (organic) peanut butter (our Costco sells a big two pack of organic for a great price)
  • 2 cups (organic) white sugar (once again Costco…10lbs for $10)
  • 2 cage free eggs

Kitchen Gear you will need:

  • A cookie sheet or two preferably
  • Parchment paper (optional)
  • A small spatula (optional)
  • Cooling rack (optional) or plate to use for cooling
  • Measuring cups
  • Medium mixing bowl
  • Mixing spoon
  • A normal fork
  • A normal teaspoon you eat with

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Prep Time: 10 minutes

Cooktime: 8-10 minutes

Temperature: Preheat oven to 350

Here we go:

  1. Measure ingredients and throw everything into your mixing bowl.  Looks like this….IMG_2391
  2. Mix for approximately 2 minutes until everything is evenly mixed.
  3. Take heaping teaspoons full of the mixture and place on cookie sheet…you can probably fit a dozen on a sheet.
  4. Take your fork and make criss-cross patterns on the top of the cookies smooshing them down some.
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  5. Place tray in oven and bake 8-10 minutes.  Note: These cookies don’t get brown like other cookies with flour in them.  They will look almost undone but they are really done.  If you over cook them til they start to brown they will be dry.
  6. Take out and allow them to rest for 2 minutes before moving over to a cooling rack or plate.  They are still really mushy when you first take them out of the oven..that is why you have to let them cool before moving them.
  7. EAT THEM!

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