Ground Beef Asian Noodle Stir Fry

From here

2 7oz packages of refrigerated udon noodles, seasoning packed discarded

1 tbsp olive oil

1 pound ground beef

1 onion, diced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

12 oz broccoli florets

1 green onion, thinly sliced

Sauce

1/4 cup soy sauce

2 tbsp rice wine vinegar

2 tbsp brown sugar, packed

3 cloves garlic, minced

1 tbsp freshly grated ginger

Sriracha, optional

Whisk sauce ingridents and set aside.

Cook udon noodles according to package directions, drain well.

Heat olive oil. Add ground beef and onion until beef has browned. Stir in bell peppers and cook until tender. Stir in noddles and sauce until combined, 2-3 minutes.

Slow Cooker Sausage, Spinach and White Bean Soup

From here

1 tbsp olive oil

1 12 oz package smoked andouille sausage, thinly sliced

3 cloves garlic

1 onion, diced

3 carrots peeled

2 stalks celery

2 cans great northern beans, rinsed and drained

1/2 tsp oregano

2 bay leaves

4 cups chicken broth

salt, pepper

3 cups baby spinach

Heat olive oil and brown sausage.

Place everything in the slow cooker on low for 7-8 hours or high for 3-4. Stir in spinach at the end until it's wilted.

Serve immediately.

Beef Stuffed Butternut Squash

From here 

This was so good. A little time intensive, but worth it.

1 butternut squash, cut in half and seeded
1 lb ground beef
6 slices of bacon, cooked and crumbled
2 carrots sliced (I used 4 and didn't use the mushrooms the original called for)
1 large sweet onion
1 stalk celery (I didn't have so I used a pepper, but celery would be good too)
2 garlic cloves, minced
1/2 tbsp cinnamon
Oil
Salt & Pepper

Preheat oven to 425. Salt & pepper squash and roast 40-45 minutes.

Heat oil on skillet and add half of the onion, garlic, carrots, and celery/pepper. Cook for about 5 minutes. Add ground beef, sprinkle with cinnamon to taste and cook until meat is browned.

Once squash is cooked, scrape out a hole and add to scraped squash to beef mix. Pour beef mix into holes and bake for 10 more minutes. While baking, caramelize remainder of onion.

Serve topped with crumbled bacon and carmelized onions.

Best Chocolate Chip Cookies

from here

These are the best chocolate chip cookies I've ever made….I think…

2 1/4 cups all-purporse flour (add 1/4 to 1/2 for fluffier cookie)
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup (2 sticks) butter at room temp (used earth balance)
1/2 cup granulated sugar
1 cup packed brown sugar
1 large eggs, room temp
2 cups chocolate chips

1. Preheat oven to 375.

2. Mix dry ingredients.

3. Cream butter and sugars. Add vanilla and eggs one at a time.

3. add dry ingredients to wet.

4. mix in chocolate chips.

Optional refrigerate dough (I didn't) for 30 mins - 1 hour.

Bake 9-12 minutes.

Whole Wheat Blueberry Muffins

I think this is my favorite muffin base. Modified from here.

1 1/2 cups whole wheat flour

1/2 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup almond milk

1/2 cup unsweetened applesauce

1 pint fresh blueberries

Preheat oven to 400. Grease 12 muffin cups or line with liners.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth.

Add dry ingredients to wet ones and mix until moistened. Lightly stir in the blueberries. Spoon into muffin cups.

Bake until tops are golden about 18-20 minutes.

Whole Wheat Biscuits

From here

2 cups white whole wheat flour
4 tsp baking powder
1/2 tsp salt
4 tablespoons unsalted butter
1 cup almond milk

Combine flour, baking powder, and salt. Mix well.

 Cut the 1/2 stick of butter into pea sized pieces and mix into flour mixture.

When crumbly, pour milk in and mix together. Knead in your hands 8 or 10 times and turn onto a counter or cutting board.

Pat it flat until dough is somewhat even and 3/4 inch thick.  Cut with drinking glass in to biscuits.

Bake at 450 for 10-12 minutes.

Crunchy French Toast

This was amazing. I made it on a whim for my kids. It's probably one of the top 5 things I've ever cooked. From here. We had two day old homemade bread, and it was delicious with a thicker cut piece of bread. I also didn't measure anything.

3 whole eggs
1/4 cup half-and-half (I used almond milk)
1 tsp vanilla extract
1/2 tsp cinnamon
1/3 cup sugar
4 slices whole wheat bread (or any bread)
1 cup panko bread crumbs
1 stick salted butter melted (I used olive oil)

Whisk eggs, milk, half os sugar, half of cinnamon, set aside.

Stir panko with rest of sugar and cinnamon. Use a fork to stir in 2 tbsp of butter so the crumbs are slightly moist.

Head skillet with the rest of melted butter.

Dunk bread in the egg mixture. Lay them in the dish with the panic crumbs, turn them over and repeat.

Put in the skillet with the butter and let them cook on the first side for 5 to 6 mins (definitely didn't cook this long). Turn and cook for 3 minutes on the other side.

Chicken Pot Pie

Adapted slightly from here

1 lb chicken, cubed (we used leftover rotisserie chicken)
1 cup sliced carrot
1 cup frozen peas (didn't have)
1/2 cup sliced celery
1 potato, diced
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed (didn't have so used some Thyme and Rosemary instead)
1 3/4 cup chicken broth
2/3 cup milk (we used almond milk)
2 unbaked pie crusts

Preheat oven to 425.

Boil pot of water. Add carrots, celery, and potato (and chicken if using raw chicken). Boil for about 15 minutes. Drain and set aside.

In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside.

Place cooked chicken and veggies into the pie crust. Pour hot liquid over mixture. Cover with top curst, seal edges.

Bake for 30 to 35 minutes. Cool for 10 minutes before serving.

We loved this.

Slow Cooker Coconut Curry Cashew Chicken

This was way too spicy for me, but Brandon loved it. This is the exact recipe from the blog, but I would maybe only put to chicken breast in next time and maybe double the veggie's.

3 boneless, skinless chicken breasts (I added these whole and shredded after)
1 red pepper, seeded and thinly sliced (use 2 next time)
2 small potatoes, peeled and chopped, (use 3 next time?)
1/2 white or yellow onion, chopped

sauce
2 1/2 cups chicken broth
1 14oz can coconut chicken
3 tbsp yellow curry powder
1 tsp cumin
1 tsp salt
1/4 tsp cayenne pepper or to taste (I could barely eat this because it was too spicy for me, so I might leave this out altogether next time and see if I can handle it)

cashews, cilantro, rice for serving

Add chicken, peppers, potatoes, and onions to the slow cooker. Whisk broth and spices together. Pour over chicken. LEAVE COCONUT MILK OUT UNTIL THE END.  Add it about 10-15 minutes before serving. Add cashews and freshly chopped cilantro.

Chicken & Noodles

Chicken & Noodles

Dairy Free Cream Soup (double this and make first)

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

Add dry ingredients to sauce pan. Whisk in milk on medium heat. Whisk until it boils and thickens.

• 2 boneless skinless chicken breasts 
• Add dairy free chicken noodle soup
• 1 stick of butter
• 2-15 oz cans chicken broth
• 24oz. frozen egg noodles

This was delicious. People that move here keep telling me about "Indiana Noodles" over mashed potatoes (and how ridiculous it is). I finally tried it (despite never having it growing up in Indiana). So yes, we had this OVER mashed potatoes. It was delicious despite starch over starch.

Dairy Free Caramel Sauce

Almost exactly from this recipe.

3/4 cup earth balance "butter"
1 1/2 cup brown sugar, firmly packed
2 tbsp water
1/4 tsp salt
1/2 cup full fat coconut milk (used Chaokoh)
1 tbsp vanilla extract

Add butter, brown sugar, water, and salt to pan on medium heat. Stir until butter melts.

Bring to boil for 5 minutes (it will bubble a lot), stirring occasionally.

Remove from heat. Stir in coconut milk and vanilla. Let rest 10 minutes to thicken. Add additional coconut milk if thinner sauce is desired. Caramel will continue to thicken upon standing.

Store in fridge for 5 to 7 days. Freeze for up to 3 months. Reheat in microwave or stovetop.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins (from here)

1/2 cup butter (I used Earth Balance)
2/3 cup sugar
1 cup mashed banana (about 2 medium)
1 large egg
1 tsp vanilla
1/8 to 1/4 tsp butter rum or coconut flavor (didn't have but would be good)
1/3 cup milk
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup chocolate chip
1 cup chopped walnuts (pre-toasted in a 350 oven for 8 mins) (didn't have)
1 cup cinnamon chips (didn't have but added a tsp of cinnamon instead)

Preheat the oven 350. Lightly grease 12 to 14 muffin cups.

Beat together the butter and sugar until smooth.

Beat in the mashed banana, then egg, flavorings, and milk.

Add baking powder, baking soda, salt, and flours. Stir until Smooth. Beat at higher speed until lumps disappear.

Stir in chocolate chips, walnuts, and cinnamon chips.

Heap batter into muffin cups. Sprinkle with course white sugar if desired (didn't but want to next time).

Bake muffins for 20-23 minutes (I did mini muffins for 10 mins).