Thai Peanut Sauce

Ingredients:

2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp honey granules (or sugar)
3 Tbsp olive oil
juice from 1 small lime

Directions:

Combine the peanut butter, rice vinegar, soy sauce, sesame oil and sugar in a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and lime juice and shake until the dressing is smooth.

From Parade.com

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Slow Cooker Chicken Noodle Soup

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Warm, soothing, and delicious–this Chicken Noodle Soup is perfect for cold winter nights.

Ingredients:

  • 1.5 lbs chopped cooked chicken breast (4 cups)
  • 2 (32 oz) containers of chicken broth (or vegetable broth)
  • 1 (32 oz) container of vegetable broth
  • 2 cups chopped carrots, (about 6 small whole carrots)
  • 1 1/2 cups finely chopped celery (about 6 small celery sticks)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tsp dried thyme leaves
  • 1 tsp dried oregano
  • salt and pepper to taste (I did 1 tsp of each)
  • a heaping 1/4 cup of chopped fresh parsley
  • 2 large bay leaves
  • 1 (13.25 oz) box whole wheat rotini noodles

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.

From Blog of Joy

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Double Chocolate Muffins

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These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 heaping Tbsp of ground flaxseed (or more flour)
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 large ripe banana (or 1 1/2 small bananas)
  • 1/2 cup coconut oil, melted
  • 1/2 cup vanilla almond milk
  • 1/2 cup sucanat (or 3/4 cup for dessert muffins)
  • 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
  • 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

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Joy’s Cornbread

Simple, moist cornbread!

Simple, moist cornbread!

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 cup cornmeal
  • 2 Tbs baking powder
  • 2 Tbs honey
  • 1 tsp salt
  • 2 eggs
  • 1 stick softened butter
  • 1/2 cup sour cream
  • 2 cups buttermilk
  • 1 (15 oz) can organic sweet corn, drained

Directions:

Whisk together the flour, cornmeal, baking powder, and salt. Add the remaining ingredients (except the corn) and mix until combined. Stir in the corn. Pour into a greased 9″ by 13″ baking dish. Bake at 400 degrees for 25 minutes or until golden and set. Serve warm.

From Blog of Joy

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Apple Tuna Sandwiches

  • 2 cans (4.5 oz.) water-packed tuna
  • 1/2 C mayonnaise
  • 1 stalk celery, chopped fine
  • handful of walnuts, coarsely chopped
  • 1 onion slice, chopped fine
  • 2 T sweet pickle relish
  • 1/2 apple, chopped fine
  • toasted bread
  • lettuce

In a large bowl, combine ingredients through relish. Stir in apple.

from Taste of Home Most Requested Recipes

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Slow Cooker Barbecue Beef

  • 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 C ketchup
  • 6 oz. tomato paste
  • 2 T brown sugar
  • 1/4 C cider vinegar
  • 2 T chili powder
  • 2 T lemon juice
  • 2 T molasses
  • 2 t soy sauce
  • 1 1/2 t salt
  • 1 t ground mustard
  • sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

 

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Baked Beef Stew

  • 3 cans (15 oz.) diced tomatoes
  • 2 1/4 C water
  • 1/2 C flour
  • 1 T salt
  • 1 1/2 t pepper
  • 4 1/2 pounds beef stew meat, cut into 1-inch cubes (if not prepared kosher, increase salt above)
  • 9 medium carrots, cut into 1-inch chunks
  • 7 or 8 medium potatoes, cut into sixths
  • 5 or 6 celery ribs, cut into 3/4-inch chunks
  • 1 large sweet onion, cut into chunks

In a large bowl, combine the tomatoes, water, flour, salt, and pepper. Stir in the cut vegetables. Place meat in the bottom of a large roasting pan coated with olive oil. Pour veggie mixture over meat. Cover and bake at 375 degrees for 2 hours and 15 minutes or until meat and vegetables are tender. Serve in bowls.

from Taste of Home Most Requested Recipes

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Fruity Baked Oatmeal (Gluten-Free)

  • 6 cups oats
  • 4 t baking powder
  • 2 t salt
  • 1 t ground cinnamon
  • 4 eggs
  • 2 cup buttermilk (or almond milk)
  • 1/2 cup sucanat (or brown sugar)
  • 1/2 cup honey
  • 1/2 cup applesauce
  • 1/2 cup coconut oil
  • 3 cups assorted fresh or frozen fruit, such as blueberries, peaches, and strawberries

Stir together the oats, baking powder, salt, and cinnamon. In a saucepan over medium-low heat, melt the coconut oil. Pour the oil mixture into a large bowl and add the eggs, milk, sucanat, and honey; whisk until combined. Stir in the dry ingredients, then the fruit. Pour into a greased 9″x 13″ baking dish. Bake at 350 degrees for 40-50 minutes. Serve with milk or butter if desired.

9 servings

adapted from Taste of Home Most Requested Recipes

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Vegetarian Chickpea Sandwiches

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Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

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Blend in the liquids (whatever combination you want).

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Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

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Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

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Honey-Baked Carrots

Simple and delicious!

Simple and delicious!

Ingredients:

  • 3 lbs. whole organic carrots
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 2 t salt
  • 1 t pepper

Directions:

Cut off both ends of the washed carrots. Cut into carrot sticks (or desired size). Place in a 9″ x 13″ baking dish. Glaze the carrots with the olive oil, honey, salt, and pepper; mix with your hands until evenly coated. Bake at 350 degrees for 40 minutes until tender (or 30 minutes in a convention oven). Serve.

From Blog of Joy

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