Chocolate Chocolate Chip Cookies

These are to satisfy my chocolate craving.  I used non processed sugars and they are dairy free.

What you need:

1/2 cup vegan margarine

1/2 cup coconut oil melted

1 cup coconut palm sugar 

1/2 cup xylitol

2 eggs

1tsp vanilla

1 1/3 cups whole wheat flour

1/3 cup cocoa powder

A pinch of sea salt

1 tsp baking soda

A bunch of chocolate chips

In a stand mixer or large mixing bowl combine ingredients in irder listed.  Drop by Tbs into prepared cooking sheet and bake at 375 for 8-10 minutes 

Enjoy!

Chicken Casserole

This is a great weekend dish, it's a full meal in one dish.  I based this recipe on one my mom made when I was a kid.  That one was made with canned cream of mushroom soup, chicken and rice.  This I hope is a healthier alternative, dairy free and gluten free.

What you need:

6-8,skinless, boneless chicken thighs

2 tbs olive oil

2 cups brown rice

1 large carrot peeled and chopped

1/2 head broccoli, chopped

1 parsnip peeled and chopped

I cup sliced mushrooms  

2 cups chicken or vegetable stock

1 can coconut milk or 6 tbs coconut cream mixed into 2 cups warm water.

1 tsp parsley

1/2 tsp thyme

1/2 tsp sage

Salt and pepper to taste

Water as needed

In a roasting pan or casserole on the stove top heat olive oil over medium high heat.  Brown chicken then remove from heat.  Add remaining ingredients to the dish spread throughout the whole pan. Add some water if the liquid doesn't cover ingredients   Bake at 375 for about 45 minutes to an hour until chicken is cooked through and rice is tender.  Or, you can slow cook it for about 2 hours at 225.  This is good comfort food that tastes pretty close to the old soup can recipe.

Salsa Rice

This one is for those I need a side dish fast or the I really don't want a time consuming meal days.  Super easy, pretty quick and you can do just about any variation you want.  Another bonus, this can been served hot or cold!

What you need:

Brown rice I usually do about 2 cups uncooked but you can use more or less depending on your needs.

Salsa

The remaining ingredients are just suggestions, use what you like or what you have:

Frozen corn

Pineapple

Black beans

Left over chicken

Bell peppers

Cook the rice according to directions.  When the rice is almost finished throw in frozen corn, peppers or any vegetables that you want slightly tender.  When the rice is done add black beans, chicken, pineapple etc....  Mix together, add salsa to taste, mix and enjoy.  You can refrigerate for an hour or so to serve as a rice salad.

Ripple Cut Baked Potato Chips

Home made fries that look like potato chips!  With a little paprika to spice them up.

What you need:

2-4 potatoes (depending on the size and how many you are feeding

A wave cutter I got mine at Kitchen Stuff Plus

Olive oil

Paprika

Wash and peel the potatoes.  Slice with the wave cutter into wavy circles.  Brush lightly with olive oil.  Spread out on a baking tray and sprinkle with paprika.

Bake at 450 for 20 minutes turning half way through.  Serve with Baked Fish and Chips, Muffin Cup Turkey Burgers or just as a snack on their own.

Muffin Cup Turkey Burgers

These burgers are great for kids parties or just a fun Saturday night dinner.  I am using ground turkey and adding extra veggies, I am also making them dairy free and yeast free.  This recipe makes 2 dozen mini burgers. 

What you need:

1pkg ground turkey

1/2 an onion chopped

1 shredded carrot

1 small shredded parsnip

1/2 shredded zucchini 

Salt and pepper to taste

A Dash each of thyme and sage 

Ketchup, mustard and relish to taste

Daiya shredded Mozerella or shredded cheese of your choice

4 cups whole wheat flour

8 tsp baking powder

Pinch of salt

1 1/4 cup vegan margarine

1 1/2 cups rice milk

1/8 cup sesame seeds (optional)

In a large skillet over medium high heat brown the onion and ground turkey.  Add the carrot, parsnip and zucchini, herbs, salt and pepper.  Drain and set aside.

In a large mixing bowl or stand mixer combine the flour, baking powder and salt.  Add in the margarine and milk and mix to combine.  Remove batter from bowl and kneed a few times on a lightly floured surface.  Separate the dough into two then divide one half into 24 small balls.  

Press each ball into a muffin tin cup( I use silicone muffin trays for this).  Add the ketchup, mustard, relish and cheese to the ground turkey mixture and mix well.  Put a spoonful of turkey mixture in each muffin cup.  Divide the remaining dough into 24 balls, flatten them out and cover the turkey mixture.  Sprinkle the top of each with sesame seeds and bake at 400 for about 15 - 20 minutes.

Serve with salad or like we did with home baked ripple chips.  Enjoy!

Home Made Shake & Bake Chicken

So, you like the crispy chicken coating that is Shake and Bake but not the high sodium and preservatives?  Me too.  Here is my version, easily home made and versitile so you can use what you have in the cupboard.

What you need:

Chicken-bone in skin on is best- whatever portion size your family will eat. ( I used chicken thighs this time)

1-2 cups crushed Crackers, any kind you want.  Today I used Ryvita, Breton work well too

1/2-1 cup Cereal, I used Corn Flakes but rice crispies and Cheerios work too.

Salt and pepper to taste

Other spices to suit your taste, basil, parsley, chilli powder etc... About 1/4 tsp each

In a large zip lock bag combine crackers, cereal, salt, pepper and spices.  Press the air out and seal the bag.  Using a rolling pin crush the crackers and cereal into fine crumbs.

Put chicken in bag one piece at a time and shake it!  Place chicken on foil lined baking sheet and bake at 400 for 30-45 minutes depending on the size of the chicken.  Check with a meat thermometer if you want to be sure.

Tonight we served it with a red wine vinegar coleslaw, yum!!!!