Pumpkin Crumb Cake Muffins

Ingredients:

• 1 and 3/4 cups Whole Wheat Pastry Flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/4 ground cloves
• 1/4 ground allspice
• 1/2 teaspoon salt
• 1/2 cup coconut oil melted
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 cups butternut squash or pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup milk, at room temperature

Crumb Topping

• 3/4 cup Whole Wheat Pastry Flour
• 1/2 cup packed light or dark brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/4 ground cloves
• 1/4 ground allspice
• 6 Tablespoons butter, melted

Maple Icing (optional)

• 1 and 1/2 cups confectioners' sugar
• 2 Tablespoons pure maple syrup
• 2 Tablespoons milk

Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, spices, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them almost full.
4. Make the crumb topping: Whisk the flour, sugar, and spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F or until a toothpick inserted in the center comes out clean.
6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

based on:  https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/print/

Asparagus Soup

1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 Tb minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander seed
4 1/2 cups vegetable or chicken stock
1/2 pound potatoes, diced
1 teas thyme
1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths

4 ounces spinach
1/2 cup Whole Milk Greek Yogurt
1/2 teaspoon lemon pepper

based on http://www.foodnetwork.com/recipes/asparagus-soup-recipe-1913868

Directions

Heat the oil in heavy bottomed soup pot (or instapot). Add the onions, carrots, and celery and sauté until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. (or add all to instapot and pressure cook on low for 10 minutes) Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add yogurt and lemon pepper, bring to a boil, and then turn down to a simmer. Season with salt and pepper, if desired

Veggie, Rice and Sausage Casserole

Ingredients

1 1/2 cups cooked long-grain brown rice
2 cups diced zucchini , and/or summer squash (about 1 zucchini)

2 cups chopped kale
1 red or green bell peppers, chopped
1 large onion, diced

1 C mushrooms
1 1/2 cups low-fat milk

1 C plain Greek yogurt
1 cups shredded pepper Jack cheese, divided
8 ounces turkey sausage
4 ounces reduced-fat cream cheese, softened, (Neufchâtel)
1/4 cup chopped jalapenos or green chilies

1 teas Mrs Dash or 3/4 teas salt

Directions

Preheat oven to 375 °F

Spray 9-by-13-inch baking dish with cooking spray. 

Mix everything in a large bowl.  Pack in baking dish, top with cheese and peppers for garnish.

Refrigerate for up to 1 day the recipe says, but it was 2 days before I baked it.

Bake at 375°F covered with foil until the casserole is hot and the cheese is melted, about 45 minutes. Remove foil if needed to brown a bit.

adapted from:  http://www.eatingwell.com/recipe/252153/zucchini-rice-casserole/

I thought it could be mixed in baking dish, but it was heaping....

Mix up well, seemed dry, but worked well after veggies cooked

Ready to cover and bake tomorrow or the next day.

Wild Rice & Mushroom Soup

1/2 oz. dried Morel mushrooms
3 Tb sherry
1/2 C butter
1/2 C diced onion
1 celery stalk minced
1 C sliced fresh mushrooms
2 Tb flour
6 C broth
1/2 C cooked wild rice
salt & pepper to taste

Place the morel mushrooms in a bowl and cover with sherry and 1 C warm water.  Let sit for 20 minutes.  Drain, but reserve liquid and slice mushrooms.  Inspect the inside of the mushroom for any debris.  Heat the butter in a saucepan and saute the onion, celery and fresh mushrooms for 5 minutes

Sprinkle the flour in and stir constantly until all the vegetables are coated.  Slowly, 1/2 C at a time, add the broth, stirring so that the flour does not clump.  Add the morels, the reserved mushroom liquid and the wild rice.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Add salt and pepper to taste.

*recipe from Earthy Delights Package of dried Morel Mushrooms

Crock Pot Chuck Roast (also used for Shredded Beef Taco)

 Ingredients
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4-1/2 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes

3 tablespoons cornstarch
1/4 cup cold water

Directions
1. Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.  Or roast in oven.

2. Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.

Shredded Beef Tacos:


I also used this for shredded beef tacos.. (put the well cooked roast and some sauce in sturdy mixer like the KitchenAid and slightly blend until shredded) ..heat corn tortillas that have been brushed lightly with olive oil in hot skillet, serve with shredded beef, shredded cheese and minced onion, plain yogurt and salsa verde....or what ever toppings you like....warm and serve...


Read more: http://www.tasteofhome.com/recipes/melt-in-your-mouth-chuck-roast/print#ixzz3Q7Em7849

Sweet Potato and Pecan Pancakes

Served with Tod's homemade Maple Syrup....mmm

Ingredients

• 2 1/4 cups rolled oats
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup cooked & mashed sweet potato (about 1 potato)
• 1 large egg
• 2 T maple syrup
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk or skim 
• 1/2 cup pecans (or walnuts pictured)

Instructions

1. In food processor, combine oat flour, baking powder, salt and spices, blend until fine, then dump in a separate bowl.  
2. If potato isn't mashed yet, put in processor and blend, adding 1 Tb water if needed.  Then add the egg, maple syrup, vanilla and almond milk, blend.
3. Add wet mixture to dry and stir until moist.
4. Stir in pecans.
5. If batter is too thick add in a bit more almond milk.
6. Spray or melt coconut oil in a large pan over medium heat.
7. Add a 1/3 cup of batter to form pancakes.
8. Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
9. Serve warm with maple syrup, nut butter or preserves.

I have made extra, froze in sandwich bag, then popped in toaster or oven for quick breakfast. 

recipe from:  http://www.thehealthymaven.com/?s=sweet+potato+and+pecan+pancakes

Grilled chile-lime-ponzu chicken

Grilled Chile-Lime-Ponzu Chicken

3 small skinless, boneless chicken breasts
1/4 cup ponzu
2 tsp chili paste with garlic
2 Tb lime Juice or half a lime
1 Tb honey
2 tsp minced garlic
Pinch of salt and black pepper

Combine all ingredients in a Ziploc bag, and marinate for at least 4 hours, or up to 8 hours. Grill over medium-high heat for 5 minutes; turn and grill 5 minutes on the other side. Let sit for 10 minutes, then slice and serve over rice or in a wrap.

based on:  http://www.theperfectpantry.com/2008/09/ponzu-sauce.html

Served with:  Butternut Squash Soup and Zucchini with Mushroom, Onion and Ponzu

Zucchini with Mushroom, Onion and Ponzu

2 medium zucchini, sliced brushed with olive oil and grilled

Saute the remaining ingredients:

2 tablespoon ponzu

1/4 teaspoons crushed red pepper or pinch of cayenne

4 oz mushrooms (or 1 (3.5-ounce) package shiitake mushroom caps, thinly sliced)

2 teaspoons olive oil

1/4 cup chopped green onions (or any onion)

based on:   http://www.myrecipes.com/recipe/shiitake-ponzu-zucchini