Greek Chicken

I found this recipe in a Cooking Light cookbook and my whole family loved it! It is not only easy, but it uses only 1 pot. Great flavor!

Greek Chicken

2-3 T. olive oil
1 large onion, chopped
2 T. dried thyme
2 t. pepper
10 garlic cloves, minced
6 c. cubed red potatoes (I left the skins on)
2 c. green beans (I used frozen)
1/2 c. water
2 T. anchovy paste--don't let this scare you. I HATE seafood, but you really can't taste this when it is done. It just gives it great flavor. Don't omit this.
1 (28 oz.) can whole or diced tomatoes
8 boneless, skinless chicken thighs, I have also used a whole chicken cut-up. I guess you could use chicken breasts, but I think the dark meat is what really gives this dish flavor
feta cheese (I do this to taste)

In a large Dutch oven, saute onion in olive oil. When the onions are soft and translucent, add thyme, pepper and garlic. Saute 1 minute. Add potatoes and cook about 8 minutes, until potatoes are browned a bit. Add green beans, water, tomatoes and anchovy paste. Remove from heat and nestle the chicken down into the potato mixture. You can either top this with feta cheese, or do like we do and add feta on our individual plates. Cover and bake at 375 degrees for 45 minutes. Serve over rice.

That's it! So easy--I make this in the morning and bake it at dinner time. It has such great flavor and is not only healthy, but economical. It also feeds a large family.

Enjoy!

In Christ, Laura

Oatmeal Chocolate Chip Walnut Cookies--NO Sugar!!

I found this recipe in the cookbook, "Feeding the Whole Family", by Cynthia Lair. It is one of the recipe books that I received for Christmas from Cameron. The best part of the recipe is that it doesn't call for any sugar, but uses real maple syrup instead! I have recently began to use maple syrup as a sweetener in many things, from oatmeal to dressing recipes! It is expensive, but worth it! I figure I can save in other ways, such as using dried beans, making my own chicken broth, canning salsa, jam, and apple sauce, and growing veggies in a garden.

Anyways, the only drawback of this recipe is that it is kind of sticky when you roll them into balls. If you figure out how to solve this problem, please let me know! ;)

Oatmeal Chocolate Chip Walnut Cookies

1 1/2 c. whole oats
1 c. freshly ground soft (pastry) whole wheat flour
1/4 t. sea salt
1/2 c. butter, melted
1/2 c. pure maple syrup
1/2 t. vanilla
1/3 c. chopped walnuts
1/3 c. chocolate chips

Combine oats, flour and salt in a bowl. In a separate bowl, combine melted butter, syrup and vanilla. Add the butter mixture to the oats. Mix until combined. Add nuts and chips. Roll into 3" balls on a lightly greased baking sheet with wet hands--helped the dough not to stick. Bake at 350 degrees for 15-20 minutes.

Yum!

In Christ, Laura

My Favorite Salad

I have been making this salad weekly because we all love it so much! It is my new favorite!

Spinach and Blue Cheese Salad

1 bag pre-washed spinach
1/2 c. dried cranberries (or cherries)
1/2 c. slivered almonds
3-4 green onions, chopped
5 oz. blue cheese

Dressing:

1 t. salt
1/4 c. champagne vinegar (or use red wine or sherry vinegar)
1 T. Good grainy mustard (I use Maille)
2 T. honey
1 c. olive oil

Whisk salt in the vinegar until dissolved. Add the honey and mustard. Pour into a blender and while the blender is running, gradually add the olive oil until the dressing is emulsified

Homemade Ketchup

Did you know that store-bought ketchup has high fructose corn syrup? You can make your own! I found a recipe online, made a few changes and came up with this:

Ketchup

2 (6 oz.) cans tomato paste
2-2 1/2 c. water
2 T. cider vinegar
1/4 c. honey
1 T. real maple syrup
1 t. onion powder
1 t. garlic powder
1/4 t. allspice
1 t. salt

Mix all in a saucepan and cook on low until desired consistency. You should start with 2 c. of water and add more if needed.

Simple and healthy!

In Christ, Laura

Sweet Potato Fries

What could be easier? A great side-dish!

4-6 sweet potatoes, peeled and sliced into thin strips
olive oil
salt & pepper
ketchup for dipping

Place the sliced sweet potatoes on a baking dish. Drizzle on some olive oil--2-4 T. Sprinkle on some coarse salt and pepper. Using your hands, toss the sweet potatoes until coated with oil and salt. Bake at 425 degrees for 45 minutes to an hour.

That's it!

So good.

In Christ, Laura

Brussel Sprout Salad

I absolutely LOVE brussel sprouts! THIS is my favorite way to eat them. They don't last long in this house--almost all of my children share my love for this delectable tiny vegetable. We fight over the last ones in the serving dish! If you have never made brussel sprouts, try the recipe above--they are not mushy or bitter, dispelling brussel sprout's bad reputation.

I found a recipe for brussel sprout salad recently in a cookbook from the library and I knew I had to try it. With a few modifications, this is the version I am serving for dinner tonight. It is so good! (I sneaked a few bites! Shhhh!) ;)


Brussel Sprout Salad

16 oz. fresh brussel sprouts, rinsed
1/2 c. dried cranberries
1/2 c. toasted pumpkin or sunflower seeds (I used pumpkin seeds and lightly toasted in a dry skillet for a few minutes)

2 T. good grainy mustard (I use Maille)
6 T. lemon juice
2 1/2 T. real maple syrup (my new way to sweeten!)
1 t. coarse salt
4 T. olive oil

Shred brussel sprouts in a food processor, or thinly slice. Add the dried cranberries (or you could use dried cherries or even raisins!) and the toasted sunflower or pumpkin seeds. In a bowl, whisk together mustard, salt, lemon juice and maple syrup. Gradually add olive oil until emulsified. Pour over salad and serve!

It's that simple!

In Christ, Laura

Black Bean Brownies

These are so good, you are just going to have to trust me. If you didn't know they were made with black beans instead of flour you would never know!

Black Bean Brownies

1 can black beans, drained and rinsed
3 eggs
3/4 c. sugar
a pinch of salt
3 T. extra virgin coconut oil (or oil of your choice, coconut oil is SO healthy!)
1 t. instant coffee
1/4 c. cocoa powder
1 t. vanilla
1/2 c. chocolate chips

Blend all in a food processor, except chocolate chips. Pour into a greased 8 by 8 baking dish. Sprinkle on chocolate chips. Bake at 350 degrees for 30 minutes.

That's it.

Delicious! Seriously

In Christ, Laura

Taco Style Lentils and Rice

This is the easiest lunch or dinner! It is healthy, economical and delicious! Most of the children had their lentils wrapped in a whole wheat tortilla. I had mine on a plate, topped with sour cream, cheese and romaine lettuce (trying to cut some carbs). If I were doing this for dinner, I would double the recipe.

Taco Style Lentils and Rice

3/4 c. dry lentils
3/4 c. brown rice
4 c. chicken broth
1 (14.5 oz.) can diced tomatoes
1 (4.5 oz.) can green chilies
2 t. chili powder
1/2 t. cumin
1 t. onion powder
1/4 t. garlic powder


Simmer all in a large pot with lid on for 45-50 minutes. Fill tortillas with lentil rice mixture and top with sour cream, cheese, lettuce, tomatoes, salsa, etc.

Enjoy!

Lentil Pate Sandwiches

First, let me say Wow! Was this AMAZING! SO good! I have got to share this healthy, easy, yummy recipe with you. It made such a good lunch! My children LOVED it! Anna made the pate yesterday and today we used it for lunch.


Lentil Pate

5 c. chicken broth
2 c. red lentils
1 onion, chopped
3 cloves garlic, minced
2 T. sesame oil (can use olive oil)
1 t. basil
1 t. oregano
1 t. thyme
2 T. parsley (or 1/2 c. fresh--if using fresh, add this after the onion is done cooking, not with the onion)
1/4 c. bread crumbs, divided
1 t. salt
1/2 t. pepper
1 t. rice vinegar

Cook the lentils in the broth, bring to a boil, then simmer, covered for 20 minutes. Meanwhile, saute the onion, garlic, and herbs in the sesame oil for about 10 minutes. When the lentils are done, they should be mushy and dissolved. Add the onion mixture and stir to combine. Add 2 T. breadcrumbs to this, as well as the 1 t. rice vinegar. Season with salt and pepper. Oil a 9 inch loaf pan and coat with 2 T. bread crumbs. Pour the lentil mixture into the loaf pan. Bake at 375 degrees for 20 minutes. We refrigerated this overnight until it was firm.

To Assemble the Sandwiches:

Spread a thin layer of mayonnaise (I used mayo made with olive oil) on slices of bread. Place on a large baking sheet. Slice the pate thin and put two pieces on each piece of bread. Sprinkle cheddar cheese on top and broil for 6-7 minutes until the cheese is melted.

That's it! So good!

Enjoy!

In Christ, Laura

Spoon Cornbread

This is my mother's-in-law recipe. It is NOT low-fat, but for once a year, it is SO good! It is sweet, and bread-like, but more creamy. You definitely eat it with a fork, not like typical cornbread.

Spoon Cornbread

2 boxes Jiffy cornbread mix
1 can whole kernal corn, drained
1 can creamed corn (undrained)
1 c. melted butter
1 c. sour cream
4 eggs, beaten

Combine all and pour into a 10 in. by 15 in. baking dish. Bake at 350 degrees for 45 minutes.

Enjoy!

Butternut Squash Casserole

Thanksgiving is fast approaching. I thought I would post a few recipes that will definitely grace our holiday table. This is my mom's recipe that she has been making for Thanksgiving ever since I was a little girl. It is my favorite! It is like a dessert!

Butternut Squash Casserole

2 (10 oz.) packages of butternut squash (or 1 large that you roast and scoop out)
salt a pepper
2 eggs, beaten slightly
4 T. butter
1 c. brown sugar
1 t. cinnamon
6 T. butter
1 c. chopped walnuts

Cook squash, 4 T. butter, salt and pepper. Add squash to the eggs. Mix well. Pour into a casserole dish. Combine brown sugar, cinnamon, 6 T. butter, and walnuts. Sprinkle it on top of the squash. Bake at 350 degrees for 30 minutes.

Enjoy!

Pumpkin Soup

I found this recipe today at recipezaar.com and it was SO good! Even baby Tru was taking bites! What a great way to incorporate some of this rich fall vegetable into dinner and not a dessert or baked good!

Pumpkin Soup

2 cans (15 oz.) pureed pumpkin
8 c. chicken broth
1 onion, diced
2 garlic cloves, minced
1 lb. pork sausage
1 T. Italian seasoning
1/4 t. nutmeg
1 c. heavy cream

Brown sausage with onion and garlic. Drain. Add pumpkin, chicken broth, Italian seasoning, and nutmeg and bring to a boil. Reduce heat and simmer. Add heavy cream and serve!

Easy and delicious! Enjoy!

In Christ, Laura