2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice*
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!
Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).
Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.
Sunday, November 4, 2012
Thursday, November 1, 2012
Black Bean and Sweet Potato Turkey Chili
1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling :)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
*”Sweet potatoes” and “yams” are often sold interchangeably depending on what part of the country you live in. Just buy whichever one is orange :)
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving
Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker.
In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.
When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling :)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
*”Sweet potatoes” and “yams” are often sold interchangeably depending on what part of the country you live in. Just buy whichever one is orange :)
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving
Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker.
In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.
When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.
Saturday, September 22, 2012
Baked French Toast
1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
Wednesday, September 12, 2012
Baked Chicken Bacon Alfredo
8 oz. penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
chocolate granola bars
1. Melt the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly. Turn off the burner when melted.
2. Pour in the cup of oats and the wheat germ. Stir til combined.
3. Wait til it cools and stir in the coconut and chocolate chips. Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in. The result will be a more uniform chocolate taste.
4. Pour into foil-lined 8 X 8 pan and stick in the fridge.
5. Once cooled, flip out (the bars….not you) onto cutting board and cut to the size you like.
Thursday, September 6, 2012
Tonk's tri tip juice
1/2 cup water
1/4 cup olive oil
1/4 cup lemon juice
2 TBS sugar
2 TBS soy sauce
1 TBS black pepper
1 TBS seasoned salt
1 TBS garlic powder
1 TBS onion powder
combine all ingredients the day before using to marinate your tri tip. Store in the refrigerator.
1/4 cup olive oil
1/4 cup lemon juice
2 TBS sugar
2 TBS soy sauce
1 TBS black pepper
1 TBS seasoned salt
1 TBS garlic powder
1 TBS onion powder
combine all ingredients the day before using to marinate your tri tip. Store in the refrigerator.
Monday, July 9, 2012
chicken pot pie crumble
INGREDIENTS:
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
DIRECTIONS:
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
DIRECTIONS:
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
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