Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

 

 

 

 

 

The aroma of cinnamon rolls wafting through the air is enough to wake even Rip Van Winkle from the deepest slumber. It’s also quite tempting in malls and rest stops in the form of Cinnabon.  Their cinnamon rolls lure countless people to their kiosks and storefronts everywhere. The combination of the light fluffy consistency of the roll, the spicy sweetness of the cinnamon, and the sweet icing, is irresistible.

For many, making cinnamon rolls is a holiday morning treat to enjoy when everyone is at home and happily lounging in their pajamas. However, this recipe can be made the night before. All you need to do is allow it to rise for an hour while you get on with your morning, then bake them for about twenty-five minutes, and you are golden.

This is a great recipe to get your day and week off to a sweet start.

 

This recipe is by Natasha’s Kitchen and we’ve adapted it for:

  • Vegan/Vegetarian
  • Gluten-Sensitivities- Celiac
  • Low-Sugar

 

 

Overnight Cinnamon Rolls Recipe by Natasha’s Kitchen adapted by Still A Chick Lit

Prep Time: 2 hours 30 minutes

 

Cook Time: 23 minutes

 

Total Time: 2 hours 53 minutes

 

1 cup warm milk (98 to 110-degrees) ((dairy: whole, 2 %, or fat-free milk) (non-dairy: almond, rice, soy, or light coconut milk)

1/2 Tbsp active dry yeast (not quick rise)

4 Tbsp granulated sugar divided (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

3 cups all-purpose flour  divided* (plus 2 to 4 Tbsp) (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, brown rice, or sorghum flour)

1 large egg room temp (egg substitute) (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda,1 flaxseed or chia seed egg, or vegan egg replacer)

2 Tbsp unsalted butter melted divided (unsalted vegan butter)

1/2 tsp salt

For the Cinnamon Roll Filling:

7 Tbsp unsalted butter softened, divided (vegan unsalted butter)

1/4 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

1 Tbsp ground cinnamon

For the Cream Cheese Icing:

4 Tbsp unsalted butter softened (vegan unsalted butter)

4 oz cream cheese softened (dairy: light cream cheese, Neufchatel ) (non-dairy: vegan cream cheese)

1/2 Tbsp vanilla

1 cup confectioners powdered sugar (Swerve confectioner’s sugar substitute, organic confectioner’s sugar)

Instructions

How to Make Overnight Cinnamon Rolls:

In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.

Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter, and 1/2 tsp salt.

Using the dough hook on speed 2, add the remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). The dough should double in size.

Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 17″x10″ rectangle. Dot the top of the dough with 6 Tbsp softened butter and spread it out gently with a spatula.

Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized cinnamon rolls.***

Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.

Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cream Cheese Icing:

Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese, and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

 

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, Broadway, Amityville, NY, 11701, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

 

For More Recipes by Natasha

 

https://natashaskitchen.com/

 

 

Adaptable Recipes, Easy Preparation Meals, Food Glorious Food, Healthy Lifestyle Choices, Makeover Monday Meals, Slow Cooker

Makeover Monday Meal- Dinner Edition

 

This Monday meal is just right for autumn and football season. When the temperatures drop, this chili will warm you up without weighing you down. It also comes together fairly quickly. Serve the chili alone, topped with cheese or over rice. It also goes well with guacamole and chips.

This is a family pleaser and perfect for Monday Night Football.

The recipe includes adaptations for vegetarians and vegans. It’s also gluten-free and high protein.

 

Chicken Chili by Still A Chick Lit

 

 

4 small or 3 large sweet onions, diced (Vidalia or Texas sweet)

2 green peppers, medium-diced

3 red peppers, medium-diced

1 orange pepper, medium-diced

1, yellow pepper, medium-diced

1 can low-sodium red kidney beans, drained and rinsed

1 can low-sodium black beans, drained and rinsed

1 can low-sodium pink kidney beans, drained and rinsed

1/4 cup to 1/2 cup of unsalted chicken stock or broth

3 cans Campbells tomato soup

3 tablespoons chili powder, or to taste

1 pound ground chicken (or ground turkey)

1 pound ground chicken breast (or ground turkey breast)

3 tablespoons Canola oil

Add Canola or vegetable oil to a large pot over medium heat. Add your diced onions and peppers. Saute for 8 to 10 minutes. Add ground chicken and chicken breast in, breaking it up with a wooden spoon. Cover and let cook through, stirring occasionally.

When the chicken is no longer pink, add the chili powder and stir well. Add the beans and tomato soup. Mix well. Lower the flame and simmer for 15 to 20 minutes.

 

Vegan Substitution

  • 2 Packages of vegan ground meat
  • 1/4 cup to 1/2 unsalted vegetable stock or broth

 

To Make Using a Slow Cooker

  1. Cook the ground chicken separately in a skillet until cooked through. Set aside. Clean the skillet and add the onions and peppers. Cook until the vegetables are just beginning to soften. Remove from the heat.
  2. Transfer the chicken and vegetables to a slow cooker with the beans, tomato soup, seasoning, and chicken stock.
  3. Cover and cook on high until chili has thickened, about 4 hours. Or cook on low for 6 hours.

For more Makeover Monday Meal recipes and more, subscribe to our newsletter

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal-Holiday Weekend Edition

 

Labor Day is the unofficial end of summer. The kids are back in school. Fall is on the horizon. One of the things I love best about the fall is putting the oven on once again. After ditching it in favor of no-bake desserts and dinner on the grill, it’s nice to have the aroma of something delicious in the oven wafting through the house.

It was Google’s baking and cooking feed that led to finding this wonderful recipe for a perfect morning treat. 31 Daily, is a blog by Stephanie from Puget Sound is an author, publisher, and former television news writer and producer.  She describes this recipe as divine and she’s 100% correct. This donut is lovely and the perfect way to begin your morning or you can save it for your afternoon snack. The recipe is straightforward and since it’s baked and not deep-fried, it seems a little less guilty. The only special equipment needed is a donut pan to bake them.

To make sure as many of you can enjoy this, we have adapted the recipe for:

  • Vegan/Vegetarian
  • Gluten sensitivities or Celiac disease
  • Low Sugar

We hope you enjoy this recipe and make it this holiday weekend and many more weekday mornings. Enjoy in good health,

Double Chocolate Glazed Donuts recipe by 31 Daily adapted by Still A Chick Lit

INGREDIENTS

  • 1 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend flour, sorghum, sweet rice, brown rice flour)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1/2 cup chocolate chips (vegan chocolate chips)
  • 1 large egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
  • 1/2 cup brown sugar (Swerve brown sugar substitute, organic brown sugar, turbinado sugar)
  • 1/3 cup milk (dairy: whole, 2%, fat-free) (non-dairy almond, rice, soy, or light coconut milk)
  • 1/4 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt, whole milk or low-fat, do not use fat-free) (non-dairy: almond or coconut yogurt, vegan sour cream)
  • 2 tablespoons unsalted butter, melted (unsalted vegan butter)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon vinegar

CHOCOLATE GLAZE

  • 1/2 cup chocolate chips
  • 3 tablespoons cream or milk (dairy light cream whipping cream) (non-dairy coconut or almond milk)
  • 2 tablespoons unsalted butter (vegan butter)

 

  • If you would like to add more fiber use 2/3 cup all-purpose flour and 1/3 cup white whole wheat flour
  • If you don’t have instant espresso, you can use regular instant coffee or 1 teaspoon of strong brewed coffee
  • If using turbinado sugar, pulse it in a food processor a couple of times to give it a finer texture. Turbinado sugar can have more of a rock candy type of consistency.

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease a donut pan with oil or butter; set aside.
  2. Make the donuts: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
  3. In a separate bowl, whisk the egg with brown sugar until well mixed. Add the milk, sour cream, melted butter, vanilla, and vinegar; whisk to combine.
  4. Add the flour mixture to the egg mixture and stir until just combined. The batter will be thick. Using a spatula transfer the batter to a piping bag or zip-top plastic bag. If you don’t have either, a spoon will do just fine! Cut off the tip of the piping bag or plastic bag and fill donut cavities with batter until 3/4 full.
  5. Bake for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Make the chocolate glaze: Microwave the chocolate, cream, and butter in 30-second intervals, stirring in between until melted. Or use a double boiler and melt the chocolate, stirring until smooth. Once the donuts are completely cool (this only takes a few minutes), dip the tops of the donuts into the chocolate glaze and place them on a rack to set. While the chocolate is still wet, add sprinkles or other decorations to the top.

 

TO STORE:

The donuts are best on the day they are made. If you have any leftovers, store them in the refrigerator for up to 3 days.

For more recipes and more from Still a Chick Lit subscribe to our newsletter

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

For more about 31 Daily visit

https://www.31daily.com/

Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal-Breakfast Time

It’s hard to believe that August is nearly over. School is already in session for some but will soon be in session for kids all over the country.  As summer fades, so does summertime’s fresh produce, which gives way to fall staples like apples, pumpkins, and hearty butternut squash.

That doesn’t mean there isn’t still time to enjoy the berries of summer. Blueberries are a superfood. Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them a favorite of doctors and nutritionists. Moreover, blueberries don’t just lower your risk of heart disease and cancer, they’re anti-inflammatory. They are wonderful in muffins, buckles, coffee cakes, and pancakes.  Or you can enjoy them by the handful.

Blueberry muffins have always been a favorite at my house. When you make them yourself, you are in control of the sugar, fat, and sodium content, unlike the muffins you get on the run from your favorite coffee place.

This blueberry muffin recipe is quick. easy, and delicious. The recipe has been adapted for:

  • Gluten-Sensitivities, Celiac disease
  • Low-Carb
  • Vegetarian, Vegan
  • No Sugar

Jumbo Blueberry Muffins

  • ½ cup unsalted butter softened (vegan unsalted butter)
  • 1 ¼ cups sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, baker’s style coconut sugar, turbinado, or raw cane sugar pulsed)
  • 2 eggs (1/4 cup Aquafaba, 1/2 cup silken tofu pureed with 1/4 teaspoon baking powder, 2 flaxseed or chia seed eggs, vegan egg replacer)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • zest from one lemon
  • ½ cup buttermilk  (1/2 cup whole 2% or skim milk mixed with 1 1/2 teaspoons of lemon juice or apple cider vinegar. Mix and let sit for five minutes)  (1/2 cup rice, almond, soy, or light coconut milk mixed with 1 1/2 teaspoons of lemon juice or apple cider vinegar. Mix and let sit for five minutes)
  • 2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, brown rice, quinoa, or millet flour)
  • 1 ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 cups blueberries; or 2 cups frozen blueberries, thawed; or 2 cups rehydrated blueberries
  • 3 teaspoons sanding sugar, optional
  • optional: 2 tbsp melted butter

INSTRUCTIONS

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cream together the butter and 1 ¼ cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
  3. Add in the eggs, one by one, making sure you beat well after each addition.
  4. Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
  5. Sift the flour, salt, and baking powder into the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
  6. In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
  7. Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
  8. Line a 6 cup jumbo muffin tin or 12 cups standard muffin tin with cupcake liners.
  9. Fill with batter – leave ⅓ muffin tin/liner for muffins to rise above.
  10. Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
  11. Optional: Reserve sanding sugar until the end of cooking. In the final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking the muffins until l the toothpick inserted comes out completely clean.
  12. Remove muffins from tin and cool for at least 30 minutes.

For more recipes and more subscribe to our newsletter

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal- Dinner Edition Unstuffed Peppers Skillet

 

 

 

We are always on the lookout for delicious recipes to start your week off right. To that end, we came across this lovely recipe by the Real mom Kitchen for an unstuffed peppers skillet. Many of us know and love a version of stuffed peppers made by our moms or grandmothers. The presentation was always as delightful to the eye as it was the palate.  Laura Powell’s unstuffed recipe is a great take on this classic.

To make this recipe a little more inclusive, we have adapted it for vegans and vegetarians too. Remember, you can season it your way. The seasonings used in Ms. Powell’s original recipe work nicely, but feel free to go with your own palate. It can easily be more Italian with the addition of dried oregano, basil, or parsley too. For an Indian flare, a little curry or Garam Masala might be nice. You get the idea, make it your way and enjoy.

Unstuffed peppers skillet recipe by Real Mom Kitchen adapted by Still A Chick Lit

 

3 bell peppers, diced (I used one green, 2 red)

1/2 onion, diced

1 lb ground beef or sausage (beef 80/20 or 85/15, 90/10) (Chicken: ½ pound ground chicken breast, ½ pound ground chicken) (Turkey: ½ pound ground turkey breast, ½ pound ground turkey)

(Beyond meat, ground, Gardein ground, Impossible Plant-Based Burger Ground, Farmland Protein, ground, Good and Gather, meatless beef style ground)

2 cloves of garlic, minced

1 (14.5 oz) can petite diced tomatoes

1 (14 oz) can beef broth (chicken or vegetable unsalted stock)

1 (8 oz) can tomato sauce

1 tsp salt

pepper, to taste

1/2 tsp sugar

1 Tbsp Worcestershire sauce

1 cup uncooked extra-long grain rice

1 cup shredded cheddar cheese (Daiya cheddar cheese shreds or vegan cheese shreds of your choice)

additional diced peppers and/or green onion for garnish

3 tablespoons canola or olive oil, divided

INSTRUCTIONS

In a large skillet with 1 ½ tablespoon of oil, add onion and peppers and sauté until tender. Remove from the skillet and wipe clean. Brown the ground beef or sausage until cooked through. Drain off any excess fat, then add the vegetables back in. * If you are using chicken, turkey, use 1 ½ tablespoon of oil to cook the meat thoroughly until no longer pink.  For the vegan ground, you can cook the onions, peppers, and vegan ground together in the oil until the vegetables are tender.

Add garlic to the meat or meatless mixture and cook for a minute until fragrant. Drain off any excess grease (meat).

Add tomatoes, beef broth, tomato sauce, salt, pepper, sugar, Worcestershire, and rice to the skillet.

Bring to a boil, reduce to simmer, and cover. Cook for about 20-30 minutes until moisture is absorbed and rice is tender. At 20 minutes check and give a stir and continue cooking if needed.

Once the rice is tender, sprinkle cheese over the mixture and cover to get the cheese melted.

Once melted garnish with chopped peppers and /or green onion and serve. Serves 4-6.

For more Makeover, Monday Meals and other fabulous topics subscribe to our newsletter

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

 

Original recipe adapted from Real Mom Kitchen  http://www.realmomkitchen.com

Adaptable Recipes, Food Glorious Food, Living Your Best Life North of Forty and Fifty Plus, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

It’s already August for many of us it’s been a hot summer. It is also the time when we begin to see more zucchini recipes as it’s the time of year there’s a bumper crop of zucchini everywhere.

I found this recipe in my inbox and it was a hit, even with my seven-year-old nephew, a very picky eater. The best part was that I got to sneak in a little nutrition with all the chocolate goodness. I hope you give this recipe a whirl. There’s a link for A Kitchen Addiction to see what other goodies she has.

This recipe has adaptations for:

  • Gluten-sensitivities
  • Low Sugar
  • Vegan, Vegetarian
  • No-Sugar

Happy Monday to everyone.

 

Double Chocolate Zucchini Muffins by A Kitchen Addiction adapted by Still A Chick Lit

Yield: 18 muffins

 

Prep time: 15 minutes

 

Bake time: 20 minutes

 

Total time: 35 minutes

INGREDIENTS

2 1/4 cups white whole wheat flour or all-purpose flour (brown rice flour, quinoa flour, buckwheat flour)

1 cup unsweetened baking cocoa (Dutch-Process cocoa powder)

1/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, or coconut, raw cane, golden, or turbinado sugar, pulsed fine before using)

1/4 cup brown sugar (Swerve brown sugar substitute, or organic brown sugar, light or dark)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 Cup whole-fat or low-fat plain yogurt (non-dairy: almond, soy, or coconut yogurt) (dairy: Greek plain yogurt low fat, whole milk Greek yogurt, do not use fat-free yogurt)

1 cup milk (dairy: whole, 2%, or skim) (non-dairy: almond, soy, rice, or light coconut milk)

2 teaspoons vanilla extract

2 eggs (1/4 cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer)

1/4 cup melted coconut oil (measured in the liquid state), melted and cooled butter or canola oil would also work (vegan unsalted butter)

2 cups shredded zucchini

3/4 Cups mini chocolate chips + additional mini chocolate chips for garnish, if desired

INSTRUCTIONS

Preheat oven to 375 degrees Fahrenheit. Line muffin tins with cupcake liners or spray muffin tins with nonstick cooking spray.

In a large bowl, whisk together flour, unsweetened baking cocoa, sugar, brown sugar, baking soda, baking powder, and salt until well-combined. Stir in yogurt, milk, and vanilla extract until the mixture just starts to combine.

Add in eggs and melted coconut oil. Stir until combined.

Gently fold in shredded zucchini and mini chocolate chips.

Divide batter into muffin cups. Depending on the size of the muffin cup, each cup will be anywhere from 3/4 to completely full.

Bake for 15-20 minutes, or until the toothpick inserted in the center comes out mostly clean.

Store leftovers in an airtight container.

For More Recipes From A Kitchen Addiction visit:

https://www.a-kitchen-addiction.com

Adaptable Recipes, Food Glorious Food, Summer Cooking Delights

Bonus Makeover Monday Recipe- Corn Chowder

One of the very best things about summer is the availability of fresh fruit and vegetables. With fruits like blueberries, cherries, and blackberries in season, berries are wonderful on their own, on top of yogurt with a little granola, or baked up in a pie.

The same applies to the bounty of fresh vegetables. You can find zucchini, yellow squash, eggplant, green beans, herbs, and tomatoes (which are technically not a vegetable) in many backyard gardens, farm stands, farmer’s markets, and your favorite market or grocery store’s produce section.

Summer corn is found everywhere. It’s so delicious this time of year and there are so many ways to enjoy it besides boiling or grilling it to indulge in its sweetness. When  I came across this recipe by Simply Recipes, which was touted as their very favorite, I was intrigued enough to put aside a few other recipes I’d been eyeing to give this one a whirl.  I wasn’t disappointed.

Simply Recipes has this along with many other recipes that feature corn as the star of the show. Check out their website for more ideas to enjoy it to the maximum.

The recipe includes bacon and milk, which won’t work for vegans or vegetarians. I have adapted it so you can still enjoy this lovely bowl of soup.

Sweet Corn Chowder by Simply Recipes

1 tablespoon unsalted butter ( For the vegetarian or vegan chowder: 2 tablespoons unsalted vegan butter, plus 2 tablespoons of extra-virgin or virgin olive oil)

1 strip bacon, or 1 teaspoon bacon fat (omit for vegetarian and vegan soup)

1/2 large yellow onion, chopped (about 3/4 cup)

1/3 cup diced red bell pepper

1/2 cup small-diced carrot

1/2 cup small-diced celery

4 to 5 ears sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved

1 bay leaf

4 1/2 cups milk, whole or low fat (soy or rice milk)

2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)

3 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves

For vegetarian and vegan chowder, go straight to sauteing the vegetables in the vegan butter/olive oil)

Cook the bacon:

Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.

Cook the vegetables (except the corn and potatoes):

Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium-low and cook until vegetables soften about 5 minutes.

Add corn cobs and bring to a simmer:

Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes.

Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the “warm” setting) to prevent scalding the milk on the bottom of the pan.

Add potatoes:

After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

Finish the soup:

Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork-tender.

For more Makeover, Monday Meal recipes and more, subscribe to our newsletter

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

 

Check out more recipes from Simply Recipes

http://simplyrecipes.com

Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal- Summer Salad Edition

It’s hard to believe that we are already more than halfway through the month of July. With summertime temperatures rising across the country, light, refreshing, and easy-to-prepare recipes are the order of the day.

In our search to find the best of light, healthy, and tasty, this recipe from Simply Recipes for Tex-Mex Chopped Chicken Salad with Cilantro Lime Dressing fits the bill. Moreover, we were able to adapt it to add protein to fit with vegetarian and vegan diets too.

This recipe fits the dietary requirements for:

  • Gluten-free diets
  • Low Sugar or No Sugar diets
  • Low-Carb
  • Keto-Friendly (don’t add corn or tortilla chips)

Tex-Mex Chopped Chicken Salad by Simply Recipes adapted by Chamein Canton

PREP TIME25 mins
COOK TIME10 mins
TOTAL TIME35 mins
SERVINGS4 servings

Ingredients

  • For the salad
  • 6 cups Romaine lettuce, chopped and packed
  • 1 medium red pepper, diced
  • 1 cup English or Persian cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 3 scallions, thinly sliced
  • 1 tablespoon plus1 teaspoon extra-virgin olive oil
  • 1 1/2 cups fresh corn kernels (2 medium ears) or frozen and thawed
  • 3/4 teaspoon kosher salt, divided
  • 1 pound boneless, skinless chicken thighs (1 package of extra-firm tofu, drained or 1 package seitan)
  • 1 tablespoon taco seasoning mix (low-sodium taco seasoning or your favorite taco seasoning in the packet or homemade)
  • 12 corn tortilla chips
  • 1/4 cup crumbled Cotija cheese (Feta cheese or Cheddar cheese can be substituted)  (For Vegans mozzarella or cheddar shreds are a good choice)
  • For the dressing
  • 1 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cilantro leaves, lightly packed
  • 1/4 cup extra-virgin olive oil

Method

  1. Combine salad ingredients:

    Combine the lettuce, red pepper, cucumber, tomatoes, and scallions in a large serving bowl. Set aside.

  2. Char the corn:

    Heat 1 teaspoon olive oil in a medium or large heavy-bottomed skillet over high heat. When the oil is hot, add the corn.

    Season corn with 1/4 teaspoon salt and cook, stirring occasionally, until blackened in spots and tender, about 3 minutes. Transfer to a plate.

  3. Season the chicken:

    Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating it so the chicken is fully seasoned.

  4. Cook the chicken:

    In the same skillet used to cook the corn add 1 tablespoon of olive oil and set over medium-high heat. When the oil is hot, add the chicken and cook until deeply brown along the bottom and the flesh turns opaque about halfway up the side, 4 to 5 minutes.

    Flip the chicken and continue cooking, until brown on the second side and fully cooked through another 3 to 5 minutes.

  5. Cut the chicken:

    Transfer the cooked chicken to a cutting board. Once it is cool enough to handle, cut it into bite-sized pieces.

  6. Make the salad dressing:

    Place the lime juice, vinegar, honey, cumin, salt, pepper, cilantro, and olive oil into a blender and blend until smooth. Add 1 tablespoon of water, if needed, to get the blender going.

    Alternatively, make this dressing by hand. Finely chop the cilantro and place it in a medium bowl. Combine all salad dressing ingredients and whisk until smooth.

  7. Finish and serve the salad:

    Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top.

    Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.

Notes for Vegan and Vegetarians

  • To replace the chicken, you can use extra-firm tofu or seitan instead. Prepare it as you would the chicken, being mindful not to crowd the pan when sauteing in the pan. To keep it from steaming, cook the tofu or seitan in batches.

For those who don’t like Cilantro

  • You can use parsley to make the dressing in the same proportions.

To get updates on the new Makeover Monday Meal recipes, subscribe to our newsletter and follow this blog.

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

 

Breakfast is considered the most important meal of the day. So, instead of grabbing a fast-food breakfast sandwich, why not have a lightly sweet scone to enjoy with your tea or coffee instead.

These recipes come together fairly quickly and you can make the dough ahead of time and refrigerate it for up to two days. These recipes have been adapted for vegan, vegetarian, gluten-free, and low sugar diets. The substitutions are in the parenthesis next to each ingredient.

A Taste of Ireland recipe for Irish scones adapted by Chamein Canton

Makes 7 large scones  and 10 small scones

(225gr / 2 cups) plain all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)

2 heaped teaspoons (2 ¾ US tsp) baking powder

Large pinch salt

1 US level tablespoon) castor sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, turbinado, or raw cane sugar, pulsed fine)

2oz (50gr / ½ a stick of butter) chilled unsalted butter (vegan butter)

(280ml / 2 fl. oz / ½ cup plus 2 tablespoons US cups) milk approximately” (dairy: whole, 2$) (non-dairy almond, rice, soy, or light coconut milk)

Beaten egg & sugar to glaze (2 tablespoons Aquafaba or 1 tablespoon soy lecithin)

Preheat the oven to Gas 8 / 450F / 230C

Sift all the dry ingredients together. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Make a well in the center and add most of the milk. Mix to a soft dough adding all of the milk if required.
Turn out onto a floured surface and knead lightly. Roll out to about 1 inch (2 ½ cm) thickness. Dip the cutter into flour and cut the dough into rounds of 1 ½ inch (4cm).
Place scones on a floured baking tray, glaze with the beaten egg, and put immediately into the hot oven. In 15 minutes approximately, the scones should have risen and had a golden top. Enjoy with Irish butter and homemade jam!

  • The amount of milk added is determined by where you live and your house. If you’re in a drier area, you may need to add more milk so the dough begins to come together. Be sure not to overwork the dough. If you live in a humid climate, it may take less milk. Use your judgment.

Mini Chocolate Chip scones by Sugar Spun Run adapted by Chamein

2 cups all-purpose flour (465g) gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)

1/4 cup granulated sugar (100g) (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)
2 teaspoon baking powder (18g)
1/4 teaspoon salt
1/2 cup very cold unsalted butter frozen is better (226g) (vegan unsalted butter)
1/2 cup heavy cream (237ml) (full-fat coconut milk or 3 tablespoons almond milk with 2 tablespoons melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add )
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips

Glaze
1/2 -1 ½ cups powdered sugar (110g+) (Swerve confectioner’s sugar substitute, organic or vegan confectioner’s sugar)
1 Tablespoon milk (30ml) (dairy: whole, 2%, fat-free) (non-dairy: almond, rice, soy, or light coconut milk)
1/4 teaspoon vanilla extract optional

Instructions

Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt.

Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory — you can use cold butter cut in with a pastry cutter).

Measure out the heavy cream in a measuring cup and add vanilla extract. Stir gently.

Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the number of dry ingredients, it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.

Once the dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface

lightly knead the dough and chocolate chips together until you are able to form a ball.

Break the dough into 4 even pieces and round each one out into a disk about 5″ wide.

Cut each into 8 wedges and transfer to cookie sheet.

Bake at 375F (190C) for 14-16 minutes.

While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 1 cup powdered sugar, and if it still seems too runny you may increase the sugar amount.

Once scones are cooled, dip, drizzle, or spoon the glaze lightly over the top of each scone. Allow it to sit and harden before serving.

 

To learn more about Irish Cooking check out A Taste of Ireland on Recipe TV

https://recipe.tv/

Adaptable Recipes, Food Glorious Food, Holiday Food

Independence Day Desserts

Desserts to top off your celebration

After you’ve had the hotdogs, hamburgers, chicken, ribs, and anything else your family and friends crave, it’s time for dessert. There’s nothing like no-bake desserts to beat the heat. Here are two recipes to end your celebration on a sweet note.

Red, White, and Blue No-bake cheesecake and Black Bottom Chocolate Pie

No-bake red white and blue vanilla cheesecake Martha Stewart adapted by Chamein Canton

  • Easy
  • Prep time 25 minutes
  • Total 40 minutes
  • 10 servings

Ingredient Checklist

15 graham crackers (8 ounces) (Gluten-free graham crackers)

1 stick unsalted butter, melted (vegan butter, or margarine)

3 tablespoons granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar pulsed fine)

1/4 teaspoon kosher salt

2 bars (8 ounces each) cream cheese, room temperature (1 ½ package full-fat cream cheese plus ½ package of light cream cheese, not Neufchatel cheese) (vegan cream cheese)

3/4 cup confectioners’ sugar (Swerve confectioner’s sugar substitute or organic confectioner’s sugar)

1 cup Greek yogurt (full-fat) (coconut yogurt, plain)

2 teaspoons pure vanilla extract

1 cup heavy cream, whipped (1 cup full-fat coconut milk or 2/3 cup almond milk with 1/3 cup melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add ½  teaspoon of agar-agar or cream of tartar to help the cream get whipped and stabilized.)

2 cups fresh berries

Directions

Instructions Checklist

Step 1

In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.

Step 2

In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).

Step 3

Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around the edge of the cake; release sides to remove from pan. Top with berries and juices.

Cook’s Notes

When you’re pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness — and to get into the pan’s corners.

Chocolate Black Bottom Pie by Southern Living adapted by Chamein Canton

Serves 8-10

Ingredients

1 (9-oz.) package chocolate wafers (gluten-free chocolate wafers)

1/2 cup unsalted butter, melted (vegan unsalted butter)

¼ teaspoon kosher salt

2/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)

3 tablespoons cornstarch

4 egg yolks (1/4 cup soy lecithin or 1/3 cup Aquafaba)

2 cups milk (dairy: 2 cups whole milk, or 1 ½ cups 2% plus ½ cup half and half or light cream) (non-dairy: almond, soy, rice, or light coconut milk)

2 (4-oz.) bittersweet chocolate baking bars, chopped (vegan chocolate)

1 tablespoon dark rum

1 1/2 teaspoons vanilla extract

2 cups heavy whipping cream (2 cups full-fat coconut milk or 1 2/3 cup almond milk with 1/3 cup melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add 1 teaspoon of agar-agar or cream of tartar to help the cream get whipped and stabilized.)

1/4 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)

Garnish: bittersweet chocolate shavings

Directions

Instructions Checklist

Step 1

Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on the bottom, up the side, and onto a lightly greased 9-inch pie plate. Freeze crust for 30 minutes.

Step 2

Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.

Step 3

Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.

Step 4

Microwave chocolate in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk melted chocolate, rum, and vanilla into the thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill for 8 to 24 hours.

Step 5

Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.

Notes: You can use a pre-made chocolate wafer pie crust to save time.

Would you like more recipes? Sign up for our free newsletter.

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact