There’s nothing in the world like cupcakes. It packs a lot of taste into every bite. Nevertheless, there are times when a dozen is just too much temptation especially when it comes to chocolate. This is the beauty of small-batch recipes. This one comes from Just So Tasty
This makes 6 standard-size cupcakes or 4 jumbo-size cupcakes.
1–2tablespoonsmilk or whipping cream (Dairy: heavy or light cream) (Non-dairy 1-2 tablespoons of full-fat coconut milk or almond milk)
Preheat the oven to 350F (180C) degrees and line a muffin tin with muffin papers. You’ll end up with 6 or 7 cupcakes in total. I always use the middle 6 muffin cavities because I find the cupcakes cook more evenly.
In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt.
In a separate medium bowl whisk together the oil, sugar, vanilla extract, and egg. Then whisk in the buttermilk.
Whisk the dry ingredients into the wet ingredients until no lumps remain.
Spoon the batter into the prepared muffin tin, filling each about ½ – ⅔ full. You should end up with 6 or 7 cupcakes total. Be sure not to fill the cupcake liners to the top.
Bake in the preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean.
In a medium bowl, beat the butter until soft.
Beat in 1 cup powdered sugar. If it’s lumpy, be sure to sift it first.
Add in the cocoa powder (again, sifting if lumpy), vanilla extract, and salt and beat until combined.
Mix in the rest of the powdered sugar about ½ cup at a time, alternating with a tablespoon of milk/cream until the desired sweetness and thickness is reached.
Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and frost. I used a piping bag and a Wilton 1M piping tip.
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
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
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.
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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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.
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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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:
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)
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.
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.
2 Packages of vegan ground meat
1/4 cup to 1/2 unsalted vegetable stock or broth
To Make Using a Slow Cooker
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.
Transfer the chicken and vegetables to a slow cooker with the beans, tomato soup, seasoning, and chicken stock.
Cover and cook on high until chili has thickened, about 4 hours. Or cook on low for 6 hours.
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Although life north of forty and fifty plus has changed in a more positive way for us as women, many of us still struggle with the changes our bodies go through in the three stages of menopause. According to Johnson Memorial Health, the three stages are:
Perimenopause– The earliest stage of menopause usually happens 3 to 5 years before full menopause occurs. During this time, estrogen, and progesterone levels drop.
Menopause– The technical definition of menopause is not having your period for 12 months or more without having other health issues like illness, surgery, or pregnancy. At this time, the ovaries cease to make estrogen and progesterone.
Post-menopause– When a full year has passed after your last period, you are officially in post-menopause. Over a period of years, your shifting hormones will settle into a more stable balance. Hot flashes and other menopause symptoms will likely reduce significantly.
Besides hot flashes, many women find themselves battling weight issues. For some women, hormone fluctuations make it harder to lose weight, and it can feel like you’ve lost control over your weight regardless of what you eat. There is always something shiny and new when it comes to the world of dieting and diet fads. At one time the grapefruit diet and cabbage diet were the rages. Then there was the Scarsdale diet that focused on protein and the villainization of carbohydrates, which resulted in weight loss but raised cholesterol levels and caused gout in some people. Here in the US, we have the proliferation of diet plans from Nutrisystem and Jennie Craig, diets where you buy the food you eat, and then there’s WW formerly known as Weight Watchers. WW uses a system of points for each food. Servings of food are assigned points based on four criteria: calories, saturated fat, sugar, and protein. Every Weight Watchers member gets assigned a daily and weekly point goal based on their height, weight, age, and gender. One of the latest entries for weight loss is Noom, which uses psychology to design a program to change eating habits. Members are coached virtually by psychologists whose goal is to help unlearn bad habits to form a healthy relationship with food. Dieting in America is a multi-billion dollar industry. Where it doesn’t seem to be a billion-dollar industry is in Europe.
People in countries like France, Italy, and Spain consume a lot of butter, pasta, cheese, and more, but they also have lower cases of heart disease, diabetes, and hypertension, just to name a few issues that are very common in the US. What is their secret? Well, there really is no secret. Europeans eat an abundance of vegetables, fruits, nuts, seeds, legumes, potatoes, whole grains, bread, herbs, spices, fish, seafood, extra virgin olive oil, poultry, eggs, cheese, and yogurt. They also eat beef, lamb, game, and pork. What is most notable is the smaller portion sizes, and if they do snack, they don’t go for a bag of chips, choosing fresh bread, cheese, fruit, or nuts.
Since there’s so much going on in our lives, one of that the best ways to address this issue is to make a change gradually. Our bodies have been evolving since we were in utero, if we embrace this as something that happens incrementally, it can help with our health goals. We’ll share recipes that touch on facets of the Mediterranean diet (Italy, Spain, Greece), and the French diet full-fat cheese and yogurt, butter, bread, fresh fruits, and vegetables (often grilled or sautéed), small portions of meat (fish or chicken than red meat), wine, and dark chocolate.
Naturally, before beginning any lifestyle diet change, check with your doctor so the two of you can work together for a healthier you.
We begin with Baba Ganoush which is usually served as an appetizer. It’s a spread made chiefly of eggplant, tahini, garlic, olive oil, and lemon. There are a lot of variations of this eggplant spread. This recipe comes from the Mediterranean Dish Blog by Suzy, who has a number of wonderful recipes to try. The link to her site and social media platforms is below the recipe.
Baba Ganoush by Mediterranean Dish
2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
¼ cup tahini
⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
¾ teaspoon salt, to taste
¼ teaspoon ground cumin
Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard them. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until the eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
Stir in the parsley, salt, and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve.
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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:
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
Preheat oven to 325 degrees, spray an 8 x 5 loaf with nonstick spray and line it with parchment paper if desired.
In a medium bowl add flour, baking soda, salt, and cinnamon and whisk just until combined.
In another medium bowl add egg, sugar, and oil and whisk until combined.
Add the dry ingredients to the wet ingredients and mix well, the mixture will be thick and dry.
Add in the buttermilk, vanilla, and mashed bananas and mix until combined.
Pour into a loaf pan, sprinkle walnuts over the top.
Bake on the center oven rack for 60-75 minutes or until the knife comes out clean.
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
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
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
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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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:
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
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
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.