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!!!!

Healthy Baking Tips

Here are some tips for baking with healthy alternatives

Apple Cranberry Bars

A nice addition to your holiday baking, this twist on date squares uses an apple/cranberry compote as the filling.

What you need:

3 apples peeled and chopped

1 cup frozen cranberries

1/4 cup of water

1 1/2 whole wheat flour

3/4 coconut palm sugar

3/4 cup vegan margarine

1/2 cup oats

In a medium saucepan combine the apples and cranberries with the water, simmer on medium high heat until the fruit is tender and a bit mushy to make a compote.

In a large mixing bowl combine all other ingredients to form a crumbly mixture.

 In a greased 9x9 pan press half the mixture, top with the compote and crumble the remaining mixture over to.  Bake at 350 for about 35 minutes until the top us browning.  Let cool and cut into bars.  Enjoy!

Coconut Flour Chocolate Chip Cookies

These Cookies are a very yummy gluten free cookie.  I use coconut palm sugar to make them diabetic as well.  Using mini chocolate chip allows you to make them small bite size cookies.

What you need:

1/2 cup melted coconut oil or margarine or butter

3/4 cup coconut palm sugar

2 eggs

3/4 cup coconut flour

1/2 tsp baking soda

Pinch of salt

1 cup mini chocolate chips

In a large mixing bowl or stand mixer, cream together oil and sugar, beat in eggs.   Gradually add coconut flour, baking soda and salt when it is blended together add chocolate chips and mix to combine.  Drop by tsp full onto a cookie sheet and press flat.  Bake for 10-12 minutes at 375.