Monkey Bread

I know it's a little past Christmas...but i finally got pictures downloaded off my camera!

This is a simple/yummy (but not very healthy) recipe that has become a tradition at Christmas in the McClaine family. It's GREAT to do with little kids too :-)

3 cans biscuits (NOT FLAKY!!) (10 per can)

Cut each biscuit in fourths.

Roll each fourth in a sugar/cinnamon mixture.

Drop each piece into an Angel Food/bunt pan

Melt 1 stick of butter, 1 cup sugar, 1 teaspoon cinnamon until well blended.

Pour butter mixture over the biscuits in the pan.

Bake at 350 degrees for 40 minutes (or until brown and biscuits are done)

Turn pan upside down on a serving plate and remove pan.

Serve.

~ENJOY!

Raw ...

Don't judge this before you try it ! I made it tonight and it is delicious !!!
I got this recipe from Ani's Raw Food Kitchen website. Actually, Shay told me about it (surprise, surprise !!) first but I lost the paper I wrote the recipe down on ! The other day I stumbled on it here.
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Here's the one I made tonight !
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All-American Apple Pie from pg 211 of “Ani’s Raw Food Kitchen”

makes 1 pie

ALMOND PIE CRUST
2 cups almonds, dry
1 teaspoon sea salt
2 cups pitted dates

SYRUP
1/2 cup pitted dates
1 orange, peeled and seeded
splash of water, as needed

FILLING
5 cups apples, peeled, seeded, thinly sliced, about 5 or 6 apples
1 cup raisins and/or cranberries
2 Tablespoons ground cinnamon

Ok ... watch this little video I found on YOU TUBE and then I'll tell you the rest of the instructions.

Ok ... so first thing you need to know is that you need to soak the almonds over night and then let them dry for the day before you make this. I dried them til about 3:00. They were still a bit moist but it worked.
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Put the almonds in the food processor and process til well processed. I didn't leave any chunks. Set aside 2 cups of the processed stuff and pour the rest into the bottom of your pie dish (like she did in the video) Put the 2 cups back into the processor and add 2 cups dates. Process til doughy. Press into pan (again, refer to video) You did watch it, right ?
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To make the syrup you just blend all the syrup ingredients together.
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Add to the bowl where you've mixed the filling ingredients together. Speaking of the filling. I found 1 cup of raisins way too much. Next time, I'll do 1/2 cup only.
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The rest should be self explanatory after watching the video ...
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Give this a try ... I think you will like it ! If not, drop it off at my place ... I'll eat it !!!
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Hummus

I got this recipe out of an easy cookbook for kids
- ages ago -
can't recall the name of the book though.

Ingredients :
1 can chickpeas
4 tbsp tahini
2 lemons
2 cloves of garlic ( I used 5 )
pinch of salt
2 tbls olive oil
Pinch of paprika

How to Make It :
Drain chickpeas, put in food processor ( or blender ). Add garlic (I minced it), tahini, salt, olive oil and the juice from both lemons. Blend til smooth. Add a bit of water if you think it needs it. ( I didn't need to ) Put into serving dish, sprinkle with paprika. Serve as a dip with veggies or crackers or bread. I served with turkish bread tonight. I've also used this in the lentil wraps. YUMMMMMMY !!!

THANKS !!!!

Khrista !! I love it !!!!!!!

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The new header is compliments of Khrista, her amazing photographic talents and her never ending creative streak !!! Isn't it fantastic ?!
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Thank you soooooo much for making it !
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Butternut Squash Pasta

Hi everyone :) This is my first post and I'm so happy to be here! I'm excited to share and learn and hopefully inspire more healthy eating!















I recently had this recipe at my sister's house and my whole family loved it!
I bet you could make it with traditional elbow macaroni noodles instead and pass it off as mac-n-cheese. My kids have no problem eating veggies but I know some kids don't like to eat them. You could use the "hide the veggies in their food" technique that was the premise of Jessica Seinfelds new cookbook. Ok, here's the recipe:

1 bag bowtie pasta
1 medium butternut squash
1 cup light cream (I just use milk)
1/2 cup grated cheddar cheese (I use about a cup :)
2T chopped fresh parsley (can use dry)
salt and pepper to taste (It really needs salt!)
1/2 cup bread crumbs
1/2 tsp minced garlic
drizzle of olive oil
1/4 cup diced onion sauteed in butter - optional
1/2 cup - 1 cup cubed deli ham - optional


Cook pasta according to the package directions. Drain and set aside. Cook butternut squash until tender. (Notes on cooking squash below) Add squash to a medium sized bowl and mash with a fork. Add the cream, cheese, parsley, salt and pepper, onion and ham to squash. Mix well. Add the pasta and gently stir it altogether. (Stirring it too much can make it look like mush). Put the pasta into an oven safe or microwave safe dish.

To prepare bread crumb mixture, add the garlic and a drizzle of olive oil to bread crumbs. Mix well and sprinkle on top of the pasta. Bake or microwave until heated through. In the oven about 25 minutes at 300 degrees or about 5 minutes in microwave.

COOKING SQUASH OPTIONS
Wash squash and cut in half lengthwise. Scoop out seeds from center and discard. Place upside down on a cooking sheet and bake for half an hour at 400. My sister adds a bit of water to the cooking sheet and places the squash face down in the water for cooking. I prefer to microwave for 8-10 minutes or until tender and it can be mashed easily. I place it face up and cover with plastic wrap to allow it to steam.
Then simply scoop out the squash away from the skin.

Clean Eating Magazine

I just had to post that I found a link to Clean Eating Magazine online! It's a fairly new site so some of the features are still in progress, but I wanted to share in case some people can't find the magazine! They have a few recipes from this issue available for download!
Check it out!

What to do ...

...with all that left over Jambalaya !?
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Put it in a flour tortilla, cover with baby spinach leaves & mozarella cheese.

Pop it in the sandwich press for a few minutes - 'til toasted.
Top with chopped avocado, black olives and sour cream.

Of course !

Quinoa Black Bean Salad

The following recipe was on the cover of a new magazine called Clean Eating from the publishers of one of my favorite magazines, Oxygen. I loved the premier issue and will probably subscribe! Pick it up if you find it! It's chock full of great food and info!
This salad was extremely tasty! I had it for lunch the next day, and the next! :o)



Serves 6

INGREDIENTS

1 cup quinoa, washed and drained
2 cups water
1/4 cup olive oil
Juice of 2 fresh limes
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 can black beans, rinsed
1 1/2 cups cherry tomatoes, cut in half
5 green onions, finely chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

INSTRUCTIONS

1 Wash and rinse quinoa. In a saucepan bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool.

2 In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.

3 Combine cooked quinoa, beans, tomatoes and onions in a large bowl.

4 Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.

Nutrients per serving:
Calories: 299
Total fat: 10 g
Sat. Fat:2.5 g
Carbs: 26.5
Fiber: 3 g
Protein: 5.5 g
Sugars: 1.5 g
Sodium: 86 mg
Cholesterol: 0 mg

Broccomoli salad

I kept trying to tell Aidan that this was guacamole salad, but he was quite adamant that it was Broccomoli salad. All right.

I'm sure you've made something similar, but if not I'll just share what I made Sunday night and then again Monday for lunch... because it was so good.

2 avocados cubed
equal amount of grape tomatoes cut in half or fourths depending on size to match avocado
1 clove garlic minced. (I used a knife instead of my garlic press since I wasn't cooking it.)
1-2 tbs. lemon juice
kosher salt
pepper

Mix it all up and eat it with chips. When I made it on Sunday, it was to take to our small group and it sat on the counter for about an hour before it got eaten and that made the flavors blend together nicely. Monday at lunch I made it and immediately ate it. It was still GREAT, but I could taste a difference.



Of course once the camera came out, Aidan needed a picture of himself eating the Broccomoli salad.

Oatmeal Craisin Cookies

3/4 cup vegetable shortening\ I substituted 1 cup unsweetened applesauce for these 2 with
1/4 cup water /good results
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
3 cups oats (uncooked)
1 cup flour (may need up to 1/2 cup more when using applesauce)
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup orange flavored Craisins (or any dried cranberries)

Beat together shortening and water (or applesauce), sugars, egg, and vanilla until creamy. Add flour, salt, soda, and cinnamon. Mix in (with large spoon) oats and craisins. Drop by rounded spoonfuls on greased cookie sheet. Bake at 350 12 to 15 minutes, until slightly browned.

This basic oatmeal cookie recipe also works with raisins, chopped nuts, and/or chocolate or butterscotch chips for variety, but the Craisins are my new favorite additions.

Jimmy Jambalaya

WARNING : this is a SECRET recipe and until I get permission from my brother ... creator of great recipe, I will not be posting it ! You may not want to torture yourself looking at the photos ! I really liked the way they turned out though so I'm posting them ! I'll talk to Jimmy ... maybe the recipe will follow soon !
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If you live in town, invite yourself over and I'll cook it for you !
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Look at those beautiful capsicum !

Aren't the colors beautiful ?

It made a HUGE dish !! We will be eating this for days !

Tomorrow we are going to wrap this in flour tortillas, add a bit of cheese and toast in the sandwich press !

Thanks Jimmy !
It was WONDERFUL !!! (almost as good as when you made it for me !)
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A Little Taste of Mexico

I think I probably should have called my recipe blog "101 Great Recipes Shay Has Given Me" ! We had friends over for dinner last night and I knew I was making Chicken Chimichangas but I didn't know what to make with them. I emailed Shay the night before and by morning I had some great ideas waiting in my in-box ... gotta love that about the time difference !
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Fennel and Orange Salad - from Shay
(this was a bit spicy but next time I won't go so heavy on the chili powder and I think it will be fantastic !! I just finished the leftovers tonight ... yum !)

2 or 3 oranges ( I used 2 )
fennel bulb, sliced (cut sticks and bottom off, chop in 1/2, cut out V-shaped root )
red onion, thin sliced
clilantro

for dressing:
olive oil
lime juice
lime zest
salt
chili powder

All you do is segment (and de-seed) the oranges, add fennel, onion and cilantro. Make dressing and mix into salad. Simple ! The dressing is to taste. I used probably 1 tbls (or less) oil, a whole lime, a pinch of salt and next time I'll only use a pinch of chili powder. Play around with it. Just remember that the flavors will be stronger once they've sat a while ...

Guacamole.
My Mom gave me this recipe years ago.

2 avocados, one mashed, one chopped
2 tomatoes, chopped
red onion, diced
garlic - to taste, I use about 4 or 5 cloves - crushed
splash of lemon juice
cilantro ( coriander leaves ) - I use dried for this recipe

Mix all those things together. EASY DONE ! Very Tasty !! Do ahead because it's yummiest after it's sat for a while.

Ok ... here's the homemade salsa recipe that Shay emailed me ! SOOOOO good !!

28 oz. diced tomatoes, can
28oz. crushed toms, can
3 serrano peppers, seeded, ribs remove
2 lemons, juiced
3 garlic, minced
3 tbsp. black pepper
2 tbsp. cumin
1 tsp. vanilla (weird I know, but good)
1/4 tsp. nutmeg
Salt
1 sm. Purple onion (red onion)
1/2 bunch green onion (spring onion)
1/2 bunch cilantro (coriander leaves)

Put everything, but onions and cilantro, in the blender till chunky. You can reserve some of the
diced tomatoes to add after to make it chunkier if you like. ( I reserved the whole can of diced tomatoes) And I diced the purple onion, finely sliced the green onion, and chopped the cilantro to add at the end. THIS MADE A LOT of salsa !

Oven Baked Chicken Chimichangas
I used to be on a mailing list called Real Food For Real People. I got this recipe from one of those emails. It's a great one. I made it the other night ... took some photos so I could share it with you all.
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What you need:
1 and 1/2 cups cooked and thinly diced chicken ( about 2 breast )
2/3 cup salsa
1 tsp ground cumin
1/2 tsp oregano
1 cup shredded cheddar cheese
2 chopped green onions
6 eight inch flour tortillas
2 TBLS melted butter ( last night I didn't use the butter, I used olive oil and there was no difference in the taste !! )
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Mix salsa, cumin, oregano, chicken, cheese and onions. Place about 1/2 cup chicken mixture in centre of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam side down in a greased casserole dish. ( You'll see from my photo below that I don't fold this way ... I just roll them. They fit in my pan better that way !! ) Bursh very liberally with melted butter. Bake at 400F degrees for 25 minutes or until golden brown. ( watch them the first time you make them ... mine don't ever take that long to cook ) Sprinkle with additional cheese. Serve with salsa, sour cream and guacamole.

I should have taken a new photo last night ... this is an old one that I took when I first posted this to Leah's Recipe Exchange.

Calamari Made Simple

Ok ... this is so easy and so yummy. Start with squid tubes. I don't like to start with a whole squid, I've done it once and that was enough. Should you though, for some reason, start with a whole one, here's a little lesson on how to clean it.
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Slice the squid tubes into rings ... or if you prefer, you can do them in strips. Here, I've done rings. They are a little thicker than I usually do them but they had thawed all the way so were super slippery. I find if they are not quite thawed when I'm cutting them, they are much easier to cut !

Mix flour, salt and chili powder. ( or you can just do flour if you prefer ) I do about 1 cup flour and maybe a tsp salt and a tsp chili powder. The chili flavor is very subtle. Sometimes I dip them individually, sometimes I put them in a zip lock bag with the flour and shake 'em up, sometimes I pour the flour on top as shown in next photo. ( this is not the best option but suitable for when needing to do things quickly )

You can either deep fry or shallow fry. I have done both and both are good. I use olive oil.

I served these this night with lemon wedges, fresh bread, and asparagus made like this on top of a bed of rocket, with cherry tomatoes and feta cheese.

Delicious !
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Menu Plan Monday - Khrista - Edition 2

The meal on Tuesday & Friday never change for us.
Tuesday night is hectic with AWANA. Gwyneth is a SPARK and I help out in her class, while David volunteers his time with the older boy's group TNT. Dinner has to be simple and fast! Spaghetti and Meatballs is the answer!
And as many of you already know, we always have pizza on Friday night.
Most of these are new recipes we're trying. I will have to post the Turkey Chili recipe, as it appears I haven't done so yet! It is one of our favorites!
I cannot vouch for these dishes yet, but you can find the recipe for Soy-Glazed Salmon Steaks *HERE* and the Cayenne-Rubbed Chicken with Avocado Salsa *HERE*

Menu Plan Monday - Bonnie - Edition 2

So ... probably MENU PLAN MONDAY should start from Monday but I plan my menu's Friday to Thursday because payday is Friday and that's when I shop ! Here's what we're having ( and have already had 'til now ) this week:


Friday :

Movie and Pizza Night at our house.
Naturally, we had PIZZA !!

Saturday :

We went to a going away BBQ for a friend.
We had to bring meat and something to share.
I took Black Bean Salsa ... the recipe I posted yesterday !

Sunday :


Sundays are always hard to plan for.
I had planned Tasty Lentil Tacos but
we had a big lunch of leftovers and since
we have to eat early, we will probably just make grilled cheese
for dinner tonight and have the Tacos Thursday.

Monday :

We have company coming for dinner.
We are having Oven Fried Chicken Chimichangas

Tuesday :

Rory's Salmon
**new** Paella de Granos de Paraiso
(Amaranth Paella with Peppers and Greens)
Steamed Broccoli

Wednesday :

**new** Jimmy Jambalaya


Thursday :

**new** Tasty Lentil Tacos

I am also making Hummus ... I've made this recipe before and LOOOVED it. I'll get some photos and post it for ya'll. I'm also cooking up some spinach and pumpkin dahl, **new** asparagus soup with crab toasts ( minus the crab unless I can find some reasonably prices) and some non-cook lasagna to have for lunches.
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What's cookin' at your place this week ?
Need more ideas ?
Stop by "I'm an Organizing Junkie" for more Menu Plan Monday !
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Thanks !

To Aunt Jo for posting her re-fried beans recipe ... and to Shay for emailing me this one that is done in the crock pot.

Black Bean Salsa

As with all my GREAT recipes, I got this recipe from Shay. We are going to a BBQ tonight and so I made this to take. Thought since I was making it, I'd take some photos and post the recipe so you all can enjoy it too !
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In a big bowl, whisk the following:
crushed garlic
2 tbls olive oil
2 tbls lime ( or lemon ) juice
salt
southwest seasonings ( chilli powder, cummin, oregano)
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Add:
1 red bell pepper ( capsicum ) - roasted and chopped
2 cups cooked black beans
1/2 cup corn kernels
1/3 cup fresh cilantro ( coriander )
chopped shallots ( spring onions )
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Mix.
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Better after sits for a while.
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Serve with corn chips or veggies or on top of baked potatoes !
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BONUS PEPPER ROASTING LESSON ...
Just in case you don't know how to roast capsicum (bell peppers), here's how you do it. Cut the pepper into big pieces and lay on your tray in the broiler ( grill in Australia ). Turn on to high.

Broil until the skin looks like this ...

Now, I have seen recipes that say not to do this but I do it anyway. I transfer the broiled peppers into a bowl of water. It cools them off and helps the skin come off EASILY !

Peel the skin off (just using your fingers) and you'll be left with the "meat" (left) and the skin (right). Throw the skin into the garbage !

Easy, eh !? I love peppers done this way !! I will eat them just like that, add them to a salad, put them on a pizza, on a sandwich, serve with hors' d'ouvres ... whatever !! I used to put them in a jar with garlic and olive oil to store in the fridge. THAT IS DELICIOUS !! Great to put on pizza !!
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Refried Beans

1 lb. dried pinto beans, washed and drained
Cover with water, boil 1 minute. Turn off heat and let stand 1 hour. Cook 45 minutes (until tender). Remove excess water. Mash with mixer (may leave some lumps if desired.
Add approx. 1 T chili powder
1 t cumin
1 t garlic powder.
Makes about 4 cups.
Easy to double and freeze some for later use.

I have a question ...

Do any of you have experience MAKING refried beans ? I want to try Pam and Jill's Enchiladas but I cannot buy re-fried black beans here. I could look on line but I'd kind of like something that has been tried out !
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Bonnie's Fried Rice

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I love fried rice. In an attempt to re-create the fried rice at the Negishi Club, I came up with this. Tonight I made Chicken Fried Rice. I'll just give you the basics. You can add whatever meat you want ... and whatever veggies. Make it your own ! :)
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Step 1 :
Cook your rice. It's best if you make it the night before but I rarely remember to do that ! I use a rice cooker and I make 2 cups for our family of four.
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Step 2 :
Cut up what you want in it. I ALWAYS have garlic ( lots of it ) and a finely diced onion. Carrots, zucchini, red or green capsicum ( bell peppers ), mushrooms, peas, edamame, asparagus ... really ... whatever you like and whatever combinations you like ! Tonight I just threw in whatever we had which was carrots, frozen peas, bamboo shoots, and baby corn.
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As for the meat. You don't have to have meat. Most times I don't. Tonight, since we're eating through the freezer and there was a chicken breast in there, I used that. Sometimes I use prawns. ( shrimp )
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Step 3 :
Heat oil in pan. Here's one of my secrets. I always use sesame oil for my fried rice. Love the flavor it gives ! And the smell ... mmmm mmmm !! Use your common sense as to how long each thing needs to cook for and add them as you think ... I always start with garlic and onion, add the meat and then the veggies in order of what needs to cook the longest for the tenderness we like them.
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Step 4 :
Add the rice. Put soy sauce on it. ( to taste )
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Step 5 :
Once you've let the rice heat a bit ... make a hole in the middle of the pan and crack an egg into it. Use your spatula to stir it into the rice. I usually add two eggs ... but separately. Once the egg is cooked, and the rice is heated through, sprinkle with slivered almonds.
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Step 6 :
Serve, eat, enjoy !!
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