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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Adaptable Recipes, Dinner, Food Glorious Food, Healthy Food Makeover, Healthy Lifestyle Choices, Midweek Bonus Adaptable Recipes

Midweek Bonus Recipe- New England Clam Chowder & a vegan Clam-less Chowder

 

A Midweek meal to warm your soul

New York is the home of great cheesecake, bagels, and pizza. Baltimore’s seafood and crabcakes are worth writing home about. While Chicago is home to great steak, distinctive hotdogs, and deep-dish pizza. New England is known for lobster, lobster rolls, calamari, and chowder.

As a New Yorker, I do love Manhattan-style clam chowder with its tomato base, but I do enjoy a creamy bowl of chowdah. It’s just the right mix of brothiness from the clams, with a hint of smoke from the bacon, soft pillowy potatoes, and cream. It’s delicious.

This recipe comes from a small newspaper out of Maine. I’ve had it for some time now, and the newspaper’s title has faded. I wanted to share this recipe with a few substitutions to fit different dietary needs.

We’ve included the recipe for clam-less chowder, which is a vegan version that uses mushrooms in place of clams. The use of the liquid from soaking dried mushrooms gives the soup an umami punch. We tried to make sure there is something for everyone to enjoy, especially on a cold day with oyster crackers.

New England Clam Chowder

Total Time: 1 hour 15 minutes
Hands-On Time: 45 minutes
Yield: 8 to 10 servings

Ingredients

  • 3 strips thick-cut bacon (low sodium bacon or hickory-smoked turkey bacon)
  • 4 tablespoons unsalted butter
  • 1 large onion, cut into 1/4-inch cubes
  • 1 rib celery, cut into 1/4-inch cubes
  • 1 teaspoon chopped fresh thyme leaves
  • 2 bay leaves
  • 2 medium-size white potatoes, peeled and cut into ¼-inch cubes
  • 1/2 cup all-purpose flour (for gluten-sensitivities use gluten-free all-purpose flour, white or brown rice flour)
  • 4 cups bottled clam juice, divided
  • 1 pound chopped fresh clam meat, with juices
  • Kosher salt to taste
  • 3 cups light cream (2 1/2 cups 2% milk plus 1/2 cup half-and-half, or 1 3/4 cups fat-free milk plus 1 1/4 cups half-and-half) (non-dairy: light coconut, soy, or rice milk) **
  • 1 teaspoon white pepper

Instructions

Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the bacon, leaving the fat in the pot, and crumble into small pieces; set aside.

Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.

Return the bacon to the pot and stir. Reduce the heat to low and cook, stirring occasionally, while you prepare the potatoes.

In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.

Turning back to the onion/bacon mixture, increase the heat to medium-low.

Add the flour gradually, stirring continuously, until thick paste forms. Stir and cook for 5 minutes.

Increase the heat to medium and slowly add the bottled clam juice, 1 cup at a time, incorporating it into the mixture before adding more.

Increase the heat to medium-high and add the potatoes and clam meat with its juices. Keep stirring for 5 minutes, until the clams are tender.

Add the cream slowly; then stir in the white pepper.

Discard the bay leaves before serving. Serve hot.

** If you’re using non-dairy milk, use three additional tablespoons of flour

** If you are lactose intolerant, you can use lactose-free milk

New England Clam-less Chowder

  • 1 ½ tablespoon vegetable or Canola oil
  • 4 tablespoons unsalted vegan butter
  • 1 large onion, cut into 1/4-inch cubes
  • 1 rib celery, cut into 1/4-inch cubes
  • 1 teaspoon chopped fresh thyme leaves
  • 2 bay leaves
  • 2 medium-size white potatoes, peeled and cut into ¼-inch cubes
  • 16 ounces of dried Porcini mushrooms, chopped (cover with hot water and let soak for 30 minutes, reserve the liquid)
  • 1/2 cup all-purpose flour (for gluten sensitivity use gluten-free all-purpose flour, white or brown rice flour)
  • 3 cups low-sodium vegetable broth
  • ¾ pounds of sliced mushrooms (shitake, oyster, or portobello mushrooms are great choices)
  • Kosher salt to taste
  • 3 cups light coconut, soy, or rice milk
  • 1 teaspoon white pepper
  • ½ teaspoon liquid hickory smoke (optional)

Instructions

In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.

Set a 4- to 6-quart pot over low heat. Add the vegetable oil and butter.
Add onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes. Increase the heat to medium-low. Add the flour gradually, stirring continuously, until thick paste forms. Stir and cook for 5 minutes.

Increase the heat to medium and slowly add the reserved mushroom liquid,  followed by the vegetable broth 1 cup at a time, incorporating it into the mixture before adding more.

Increase the heat to medium-high and add the potatoes, sliced mushrooms, and liquid smoke, if using. Keep stirring for 5 minutes, or until the mushrooms are soft.

Add the coconut milk in slowly; then stir in the white pepper.

Discard the bay leaves before serving. Serve hot.

 

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Adaptable Recipes, Food Glorious Food, Makeover Monday Meals, Take Out Favorites From Your Kitchen

Makeover Monday Meal- Turn Takeout into Dine-in

Almost everyone has a go-to place for great takeout. Whether you go on a Friday, Saturday, or even Tuesday night, there’s nothing like ordering your favorites and digging in when you get home.

However, there are times when you just don’t feel like making the drive. Granted, there are a plethora of delivery options available, but many of them require a minimum order to get free delivery, and if you’re in the mood for one thing, it’s just not worth it.

For many people, lo mein with its noodles stir-fried with vegetables and your choice of beef, chicken, or shrimp in a delectable sauce, ticks all the boxes. Thankfully Cooking Professionally has a recipe for Beef Lo Mein that is not only delicious but it can also be prepared for two in twenty minutes. Moreover, by making it at home, you can control the level of sodium and carb intake.

With so many supermarkets and grocery stores offering pre-chopped and julienned vegetables in their produce sections, you can save yourself some more time. This is a great and economical way to enjoy your favorite takeout meal at home.

If you want to make this vegetarian or vegan:

Omit the beef and increase vegetables *

Replace the oyster sauce with an equal amount of low-sodium or regular soy sauce plus 2 teaspoons of white sugar, coconut sugar, turbinado, or raw cane sugar. You can also use 1 teaspoon of Swerve, Splenda, or monk fruit sweetener. *

To make it low-carb instead of Lo Mein noodles or egg noodles, you can use zucchini or spaghetti squash noodles. Instead of blanching in hot water for 2 minutes, blanch the vegetable noodles for 4 minutes and set them aside. *

 

Beef Lo Mein recipe by Cooking Professionally adapted Still A Chick Lit

Ingredients

• 14 ounces Lo Mein noodles (or cooked egg noodles) *

9-ounce beef sirloin (tenderloin/rump or any tender meat cut) *
• 3-4 mushrooms, sliced
• 2-3 spring onions, cut into 2-inch pieces
• 1 bell pepper, julienned
• 2-3 cabbage leaves, cut into thin slices
• 5-6 snow peas
• 1 small carrot, julienned
• 2 tablespoons vegetable oil for the sauce:
• 2 tablespoons light soy sauce
1 tablespoon sesame oil
• 2 teaspoons dark soy sauce
• 4 tablespoons oyster sauce *
• 1 tablespoon sugar
• 1 tablespoon Shaoxing wine (or rice vinegar)
• 1/4 teaspoon white pepper
For the marinade
:• 1 tablespoon sauce mix
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
optional garnishes:• chopped spring onions• chili oil, to taste

Directions

Step 1

To begin, blanch the noodles in hot water for 1-2 minutes, then sprinkle in a bit of sesame oil, mixing well. Set aside.

Step 2

Combine all of the sauce ingredients into a small mixing bowl. Set aside.

Step 3

To prepare the vegetables, wash and slice them. Set aside.

Step 4

Cut the beef steak into thin slices, going against the grain. In a separate bowl, combine all of the marinade ingredients, then add the beef slices. Let sit for 10-15 minutes. Set aside.

Step 5

Heat the pan or wok over medium-high heat. Sprinkle in 2 tablespoons of oil, then add in the beef slices.

Step 6

Flatten the beef, searing for 1-2 minutes, then continue to stir fry for an additional 1-2 minutes. Then, follow with the vegetables, adding in the hard ones first. Cook for 1-2 minutes.

Step 7

Make space in the middle of the wok, add in the noodles, and pour in the sauce mixture.

Step 8

Toss all the ingredients and noodles well for 2-3 minutes to combine evenly, until fully cooked. Remove from heat and transfer to a serving plate.

Step 9

If desired, top the dish with extra chopped spring onions and chili oil. Serve immediately.

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Adaptable Recipes, Dinner, Fall Comfort Recipes, Food Glorious Food

Weekend Comfort Meal- Fresh pasta in Bolognese Sauce

When it comes to comfort meals, pasta is right up there at the top of the list. Spaghetti, ziti, rotini, fusilli, linguine, cavatelli, and Fettucine are just a few in a vast number of shapes. They are served in a variety of delicious sauces or gravies, depending on who you ask, but the bottom line is, the sauce feels and tastes like love.

With a plethora of responsibilities at work and at home, taking the time to make pasta and a Bolognese sauce during the week isn’t something that aligns with most schedules. However, if you want to treat your family, friends, and yourself to something wonderful, this recipe for homemade pasta and Bolognese sauce is for you.

Homemade pasta is a snap. It can be made with an old-fashioned pasta machine. If you have a Kitchen Aid stand mixer, you can buy the pasta attachment. Both are reasonably priced and make for a good investment.

This recipe has been adapted for:

  • Vegans/Vegetarians
  • Gluten-Sensitivities or Celiac Disease

Fresh Whole Wheat Homemade Pasta by Love and Lemons adapted by Still A Chick Lit

Ingredients

1 ½ cups all-purpose flour plus ½ cup white whole wheat flour, spooned and leveled (gluten-free all-purpose flour)

3 large eggs  (Just Eggs liquid vegan egg replacer or ¾ cup silken tofu pureed with ½ teaspoon baking soda)

½ teaspoon sea salt

½ tablespoon extra-virgin olive oil

Instructions

Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.

Knead the dough for 8 to 10 minutes. In the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.

Dust 2 large baking sheets with flour and set aside.

Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the pasta machine three times on level 1 (the widest setting).

Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).

Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.

Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.

Repeat with remaining dough.

Run the pasta sheets through the pasta machine Repeat with the remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

Bolognese Sauce

2 celery stalks, chopped fine

2 carrots, chopped fine

1 medium sweet or yellow onion, chopped finely

3 garlic cloves, sliced thinly

2 tablespoons chopped fresh oregano

2 tablespoons, fresh basil, chiffonade-style

2 tablespoons, fresh parsley, chopped

¼ teaspoon red pepper flakes

1 pound ground beef (Vegan Ground Meat)

¼ cup tomato paste

1 can San Marzano tomatoes, crushed,

¼ cup red wine

1 ½ teaspoons Salt

1 teaspoon Pepper

Virgin Olive Oil

In a large pot, heat olive oil over a medium flame until hot. Add the celery, carrots, and onions. Turn the heat down, and sauté for six to eight minutes, or until the vegetables are soft. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the tomato paste and cook until it begins to darken and begins to caramelize. Add the ground beef and cook through.  Add the red wine, followed by the tomatoes, herbs, salt, red pepper flakes, and pepper. Reduce the heat and simmer on low for 30-40 minutes. Stir occasionally and taste to adjust seasoning.

 

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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.

 

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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.

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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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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