Adaptable Recipes, Dinner, Fall Comfort Recipes, Makeover Monday Meals

Makeover Monday Meal- Cast Iron Baked Ziti

 

 

There are basic factors recipes must meet in order to be the Makeover Monday Meal:

  1. It has to have a fairly short prep time, and the meal or dish should come together in less than an hour.
  2. The ingredients have to be easy to find in your grocery store, freezer, or fridge. The use of pantry items is a plus.
  3. The recipe has to be adaptable, even traditional meat recipes.
  4. It should be healthy

 

This week’s recipe for Cast Iron Baked Ziti comes from America’s Test Kitchen. This is a wonderful weeknight meal that comes together quickly and is easily adapted for a vegan/vegetarian or gluten-sensitive diet. The sauce is a combination of fresh tomatoes, tomato paste, garlic, basil, mozzarella, and grated parmesan cheese. Moreover, as good as it tastes when you first make it, the leftovers actually taste better overnight in the fridge.

 

Cast Iron Baked Ziti America’s Test Kitchen

GATHER YOUR INGREDIENTS

1 ½ pounds grape tomatoes

1 tablespoon

extra-virgin olive oil

Salt and pepper

6 garlic cloves, minced

1 teaspoon tomato paste

¼ teaspoon red pepper flakes

12 ounces (3 3/4 cups) ziti (gluten-free ziti)

3 cups water, plus extra as needed

1 ounce Parmesan cheese, grated (1/2 cup) (vegan parmesan cheese)

¼ cup chopped fresh basil

4 ounces mozzarella cheese, shredded (1 cup) (vegan cheese like Daiya Provolone or mozzarella shreds are quite good)

INSTRUCTIONS

Adjust oven rack 6 inches from broiler element and heat broiler. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes using a potato masher.

2

Stir in pasta and water and bring to boil over medium-high heat. Reduce heat to vigorous simmer, cover, and cook, stirring often, until pasta is tender, 15 to 18 minutes.

3

Stir in Parmesan and adjust sauce consistency with extra hot water as needed. Stir in basil and season with salt and pepper to taste. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serve.

 

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Dinner, Fall Comfort Recipes, Makeover Monday Meals

Makeover Monday Meal- Soup’s On

 

Well, November is here, and we are about to head into the heart of the holiday season. That said, Thanksgiving is just a few weeks away, and many of us will be gathering with family and friends to celebrate and give thanks together.

All of it means there’s a lot of planning underway to put family favorites on the table, and you might be looking to try a few new recipes to include for your get-together. As the unusually warm air gives way to colder temps, you might be looking for something that makes your feel warm inside, and a nice bowl of soup fits the bill.

This recipe comes to us courtesy of Catherine Fulvio of the Ballyknocken Cookery School in County Wicklow, Ireland. Catherine’s Kitchen Quarantine Edition had a wonderful recipe for red lentil soup, that’s soothing, delicious, and 100% vegan. The addition of coconut milk makes this soup creamy and velvety.  Many of us will have people with different dietary needs at our tables this Thanksgiving, and this is a soup that is sure to please.

Finally, the soup comes together quickly with a minimum of prep time. You can season the soup to your taste. Be mindful of the fresh ginger, it can have quite a bite. Keep tasting as you go along, and remember to use salt and pepper to balance everything on the palate. Also, Catherine has a tip for ginger that I always use. Store fresh ginger in the freezer. Use a freezer bag and use it as needed. Not only will it keep, but it also makes it far easier to use in recipes.

This recipe is Vegan. Vegetarian, Gluten-free, and low-fat.

I hope you give this a try.

 

Red lentil and ginger soup by Catherine Fulvio

 

Ingredients

  • 1 tsp Oil
  • 1 Onion finely chopped
  • 1 ½ Red Chilies deseeded and finely chopped
  • Pinch of Freshly Ground Nutmeg
  • 2 Red Peppers deseeded and diced
  • 4 oz Red Lentils soaked for 10 minutes in water and drained
  • 20 fl oz Vegetable Stock
  • 14 fl oz Can of Coconut Milk
  • 1 tsp Fresh Ginger grated
  • Salt and Pepper
  • Toasted Desiccated Coconut and Fresh Herbs to garnish

Instructions

  • Heat the oil in a large saucepan and cook the onion for 10 minutes until transparent.
  • Add chili and ginger and cook for a further minute.
  • Add the peppers, lentils, and nutmeg and stir to mix. Add the coconut milk and the stock to the soup. Leave to simmer until the vegetables are fully cooked through and the lentils are soft. Remove from heat and blend until smooth. Season to taste.
  • Sprinkle over the toasted coconut, garnish with fresh herbs and serve.
Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meal- Breakfast and Snack Edition

 

Breakfast cereals have long been a big business. They’re a quick and easy way to enjoy a good breakfast on busy mornings. There are a number of delicious granola brands on shelves to choose from, but there’s something special about making your own. Not only can you make it any way you like, but it’s also economical and the recipe is fairly simple.

The best part is, granola isn’t limited to your breakfast bowl, it makes a great topping on yogurt or you can dress it up to top a fancy yogurt parfait.

I did love granola as a kid. Now, instead of buying granola, I’ve found it’s easier and more economical to make it.  This way It allows me to make it my own. I hope this recipe will inspire you to do the same.

This recipe is based on a mash-up of Ina Garten and Catherine Fulvio’s homemade granola recipes.

Homemade Cinnamon Granola

4 cups old-fashioned rolled oats

½ cup quinoa

1 cup sweetened shredded coconut

1 cup desiccated coconut, unsweetened

3/4 cup vegetable oil

½ cup liquid raw cane sugar or clover honey (liquid monk fruit sweetener)

1 cup raisins, soaked for 1 hour

1 cup dried cranberries

Cinnamon or Vietnamese Cinnamon (your taste)

 

Preheat the oven to 325 degrees F. Whisk the oil and liquid raw cane sugar together in a small bowl. Toss the oats, quinoa, cinnamon, and coconut together in a large bowl.  Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 40 minutes. Lower the oven temperature to 300 degrees, then add the soaked raisins, toss with a spatula and continue to bake for an additional 15 minutes.  Remove the granola from the oven and allow it to cool, stirring occasionally. Add dried cranberries.  Store the cooled granola in an airtight container.

You can also add cashews, almonds, walnuts, or pecans, along with other dried fruits like cherries, figs, or apricots.

 

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Dinner, Easy Preparation Meals, Food Glorious Food, Healthy Food Makeover, Living Your Best Life North of Forty and Fifty Plus, Makeover Monday Meals

Makeover Monday Meal- Soup’s On Edition

 

Most of the country has been enjoying a longer Indian summer than usual. However, fall is beginning to make its presence known with temperatures beginning to dip all across the country. Although many are sorry to see the warmer temps go, I enjoy the cooler temperatures. Sleeping weather is also a perfect time to enjoy a nice bowl of soup.

Squash is available year-round everywhere, but there are seasons when certain varieties are more plentiful. I love the hearty gourds like acorn and butternut squash.  Both are versatile and can be used in many recipes. This Makeover Monday puts the spotlight on butternut squash soup.

This soup has been on my fall and Thanksgiving table for many years. The recipe is very simple, and you can adjust the ingredients according to your flavor palate. It’s a wonderful combination of roasted butternut squash, sweet onions, and ginger.  To make it even easier, you can buy butternut squash that’s already prepped. It’s a time saver.

This recipe is vegan/vegetarian, low-carb, and gluten-free.

Total Time: Approximately 1 hour 

Active time: 15 minutes Estimate

Inactive time: 45 minutes

Butternut Squash and Ginger Soup

2 large butternut squash (Cut in halves and seeded) (or 2 packages of pre-cut butternut squash)

4 medium sweet onions, rough chopped

1 small fresh ginger root (peeled and minced)

3 tablespoons Canola oil

Virgin Olive Oil

4 ½ – 5  cups Unsalted Vegetable Stock

Preheat oven to 375-degrees.

Split the butternut squash in half and take the seeds out. Line a large sheet pan with foil. Place the squash on the pan, skin down, and drizzle olive oil until the squash is coated. Place it in the preheated oven and roast it for 45 minutes to an hour. When you can easily pierce the squash with a fork, take it out and let it cool to room temperature.  Once it’s cool enough to handle scoop the softened squash into a bowl.

In a Dutch oven or large soup pot, heat the canola oil over medium heat until it shimmers. Add the onions. Lower the heat to medium-low and cook until the onions are soft, then add the minced ginger, and cook until the onions are translucent.

Add 1 cup of the vegetable stock and the squash. Using an immersion blender, blend the onions, ginger, and butternut squash. Add the remaining vegetable stock, one cup at a time, blending well after each addition. Cover, and let simmer on low heat for ten minutes. How thick or thin the soup is up to you. If you like a thinner soup, add more stock, if a thicker soup is to your liking, add less.

Tips

  • You can save money buying fresh butternut squash and cubing it yourself. Split the squash in half, and then into quarters. Using a vegetable peeler, remove the skin, then cut into medium-sized chunks.
  • You can use unsalted or low salt vegetable broth
  • You can also use unsalted chicken stock or broth to add a little more depth to the soup
  • How much ginger you use is up to you. Remember, you can add more ginger, but you can’t take it out. If you use a bit more than intended and it has a little too much bite, you can a little applesauce to add a bit of sweetness and tamps the spiciness down.
  • If you don’t have an immersion blender, you can use a blender. Be careful to do it in small batches, and make sure the mixture isn’t too hot to avoid making a mess.
  • You can store the soup in the fridge for up to 11 days
  • This soup freezes beautifully in an airtight container for up to three months.

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Adaptable Recipes, Fall Comfort Recipes, Food Glorious Food

Makeover Meal Meal-Fall Comfort Edition

Summer is the season of hot weather, going to the beach, cool drinks, grilling, and long lazy days. Conversely, autumn is the season of cooler temps, leaves changing, sweaters, hot apple cider, comfort food, Halloween, Veteran’s Day, and Thanksgiving. For so many of us, it’s time to put the oven on and head back into the kitchen.

 

Comfort meals are just the thing to help us hit the reset button in the midst of the stresses of work, school, and other obligations that can make us feel a bit off balance. During the week, we often don’t have the time or energy to deal with a long complicated meal. Even a slow cooker can be hard when you don’t have time to put the ingredients together, or some of us have even forgotten to put it on.  However, we came across a recipe in Southern Living that is easy, healthy and comes together in less than thirty minutes.

Chicken soup is one of the ultimate comfort foods and cure for all that ails you. The best thing about this soup is you can buy many of the ingredients pre-cooked and pre-chopped.  We’ve adapted the recipe for vegans and vegetarians ( no chicken, vegan noodles, and non-dairy milk) as a way to be sure that everyone can find comfort in a hot, creamy soup perfect for the cooler evenings ahead.

 

Enjoy and Happy Fall!

Creamy Chicken Soup recipe by Southern Living Magazine adapted by Still A Chick Lit

Total Time 25 minutes

¼ cup unsalted butter (unsalted vegan butter)

1 medium-sized yellow onion, finely chopped

3 medium carrots, sliced into 1/2 -inch rounds (about ¾ cup)

2 medium celery stalks, chopped

4 medium garlic cloves, finely chopped

2 cups fresh spinach or 1 cup frozen peas

1 ½ teaspoon kosher salt, divided

1 bay leaf

¼ cup all-purpose flour (gluten-free all-purpose flour, sorghum, white rice, or brown rice flour)

¼ teaspoon smoked paprika

6 cups unsalted chicken stock (unsalted vegetable stock) (I like Kitchen Basics)

8 ounces Old-fashioned wide egg noodles (you can use pasta, such as orzo or even angel hair spaghetti to keep it vegan/vegetarian)

1 cooked or rotisserie chicken, torn into bite-size pieces (omit for vegan/vegetarian soup)

½ cup heavy cream (dairy: light cream or half and half) (non-dairy: rice, soy, or almond milk)

1 tablespoon Sherry Vinegar

2 teaspoon fresh thyme leaves

Melt butter in a large pot. Add onions, carrots, celery, bay leaf, and ½ teaspoon kosher salt. Cook, stirring occasionally until softened. Add flour, garlic, and smoked paprika. Cook, stirring constantly until the mixture is fragrant and the flour begins to turn brown.

Add stock to the mixture and increase the heat to bring to a boil. Stirring occasionally. Add the noodles, spinach, or peas and cook, stirring occasionally until the noodles are tender. Reduce the heat to low, add the chicken. Cook until the chicken is heated through, about one minute. Stir in the cream, sherry vinegar, and remaining salt. Before serving top with thyme leaves. Serves Four.

Notes

  • For a vegan or vegetarian version of this soup, double the vegetables for an extra-yummy creamy vegetable soup.

There isn’t a lot of knife work for this recipe, however, if you’re not comfortable, most grocery stores and supermarkets have pre-chopped vegetables in their produce section. It’s also a time saver.

 

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Adaptable Recipes, Makeover Monday Meals

Makeover Monday Meal- Copycat Breakfast Edition

Even though the official beginning of fall is still a few days away, many of our favorite coffee shops and/or coffee houses have begun to offer fall-themed, or more specifically, pumpkin-spiced hot and cold beverages. The pumpkin theme also extends to donuts, muffins, and quick bread. If you would like to try something a little different that’s easy to make and save you a little money, we have two terrific recipes for you to try.

At the beginning of the pandemic, there was a banana bread baking movement that seemed to be everywhere. As time went on, interest in making banana bread waned. Many people enjoy Starbucks banana bread, so we made a concerted effort to find a recipe that most closely replicates the taste. This recipe was found on the Butter Your Biscuit Blog.

If you are not into pumpkin-spice flavored coffee, we came across a recipe for an Iced Maple Frappe Coffee by Dan McLaughlin on TikTok. It’s super easy and if you’re into maple this is a wonderful twist on a delicious fall-themed beverage.

Both of these recipes are quick and easy. Start the week off on a deliciously thrifty note.

The recipe has been adapted for:

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

 

Copy Cat Starbucks Banana Bread recipe by Butter Your Biscuit adapted by Still A Chick Lit

  • 2 cups flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, sweet or brown rice flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 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 1/8 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut sugar, turbinado, or raw can sugar, pulsed fine)
  • 1/2 cup vegetable oil (Canola oil)
  • 2 tablespoons buttermilk (dairy: whole fat buttermilk or low-fat buttermilk)  (non-dairy: 2 tablespoons rice, soy, almond, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let sit for 5 minutes before using)
  • 1 teaspoon vanilla
  • 3 extra ripe bananas
  • 1/2 cup chopped walnuts

INSTRUCTIONS

  1. Preheat oven to 325 degrees, spray an 8 x 5 loaf with nonstick spray and line it with parchment paper if desired.
  2. In a medium bowl add flour, baking soda, salt, and cinnamon and whisk just until combined.
  3. In another medium bowl add egg, sugar, and oil and whisk until combined.
  4. Add the dry ingredients to the wet ingredients and mix well, the mixture will be thick and dry.
  5. Add in the buttermilk, vanilla, and mashed bananas and mix until combined.
  6. Pour into a loaf pan, sprinkle walnuts over the top.
  7. Bake on the center oven rack for 60-75 minutes or until the knife comes out clean.

NOTES

 

  • You can adjust the cinnamon to up to 1 1/4 teaspoon of ground cinnamon, depending on your taste.

Maple Greek Frappe by Dan McLaughlin @softpourn on TikTok

1 tablespoon maple sugar

1 tablespoon light brown sugar (Swerve brown sugar substitute)

1 tablespoon good quality instant coffee

Cold Water

Ice

8 ounces of Milk (Whole, Low-fat, 2%) (non-dairy: Almond, Rice, Soy, Oat, Light Coconut, or hazelnut milk)

  • In a glass or travel mug add the maple sugar, brown sugar, and instant coffee.
  • Add enough cold water to cover, but don’t add too much
  • Using a frother, a small immersion blender, blender, or something like a Nutri-bullet. Mix the ingredients together until it’s thick
  • Add ice
  • Pour in your choice of milk, stir, and enjoy,

 

 

 

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Original Recipe on:

Homepage

 

For more coffee beverage ideas, follow Dan on TikTok @softpourn

 

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.

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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.

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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.

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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