Thursday, November 30, 2017

Grain-free Banana Muffins

I found a ziplock full of mashed banana in the annual pre-Thanksgiving freezer clean-out and decided to try a grain-free banana muffin recipe. Satisfyingly muffin-like, considering that the only flour is a bit of coconut, these are a moist minimally-sweet snack or breakfast. Try adding the optional dried cranberry or a tablespoon of molasses if you prefer a sweeter version.

Monday, November 27, 2017

Lamb Shoulder Chops with Rosemary Potatoes

The first recipe I made from Canal House Cooks Every Day was this lamb chop recipe. I'd found some well-priced shoulder chops at the store and happened on this recipe in my library book the same day. Lucky! This is a simple good recipe. I served these with Crispy Smashed Potatoes and roasted asparagus, but any kind of potato side dish would be welcome.

Sunday, November 26, 2017

Pumpkin Custards Two Ways

Have you ever baked extra pumpkin pie filling in a ramekin for a crust-free dessert? It's pretty good, right? This is the improved version of that - rich and dense. I simplified the Kabocha Squash Pie filling recipe from Christopher and Melissa's cookbook to the point where this could be made in a jiffy. First, canned pumpkin. Second, whole eggs. Third, reduced the sugar. You could replace the spices with 1 1/2 teaspoons of pumpkin pie spice. Yeah, this is about perfect now!

The second recipe is a slight variation on the pumpkin pie filling recipe on a can of Trader Joes organic pumpkin. It's easy peasy and just as delicious.

Thursday, November 23, 2017

Red Flannel Hash with Eggs

Lots of red beets make for a deep red hash that's as good for brunch as it is for dinner. Don't skimp on the bacon as it gives it depth of flavor. I added some frozen artichoke hearts for extra interest. While you can add any number of eggs to this dish, I usually make one for each child and two per adult. Serve with hot buttered cornbread and a salad.

Saturday, November 18, 2017

Slow Cooker White Chicken Chili

White chicken chili, doesn't that sound good on a cold winter's night? This is a good recipe for a potluck or your Friday night bookclub. I like the slow cooker method because I can put it all together in the morning, set it on low and have dinner ready at six with very little extra prep. In this version, I've added some cooked squash and leftover mashed potatoes as a thickener. Add some cornbread and a salad and you have a meal.

Here's a money-saving tip: instead of canned beans, I buy and prepare a pound of dry beans ahead of time. If you cook them in a heavy pot over a low flame with lots of water for a few hours, then drain the beans and pack them into ziplock bags you can get the equivalent of 3 (15oz) cans. Freeze what you don't need for the next time.

Thursday, November 9, 2017

Broccoli Cheese Soup

Winter is a time for warming soups. Broccoli-cheese is a classic combination and with this recipe it can be ready in half an hour. The addition of spinach gives it a nice green color. If you are avoiding dairy, you can skip the cheese, sour cream and butter. Just add extra mashed potatoes to thicken the soup.

Serve hot with crusty bread and brie or baked sweet potatoes.

Wednesday, November 8, 2017

Cilantro-Mint Chutney

In taking down my herb garden, I had a lot of mint. My husband brought home tons of cilantro from the Farmer's Market and my son requested lamb chops for his birthday dinner. These coincidences nudged me toward searching out a recipe for mint chutney. Though it is called mint chutney by many, it relies heavily on cilantro. This easy recipe will make you a convert. And, yes, it pairs well with lamb chops. You can also add a dollop to your chicken chili.